Co-Ingestion of Natal Plums (Carissa macrocarpa) and Marula Nuts (Sclerocarya birrea) in a Snack Bar and Its Effect on Phenolic Compounds and Bioactivities

Molecules

Retha M. Slabbert¹  Vimbainashe E. Manhivi²  Dharini Sivakumar² 

[1] Department of Horticulture, Tshwane University of Technology, Pretoria West 0001, South Africa;Phytochemical Food Network Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West 0001, South Africa;

关键词: bioaccessibility;    indigenous food;    antioxidant properties;    phenolic compounds;    anthocyanins;    gastrointestinal digestion;   

DOI  :  10.3390/molecules27010310

来源: DOAJ

【 摘 要 】

This study investigated the effect of co-ingesting Natal plums (Carissa macrocarpa) and Marula nuts (Sclerocarya birrea) on the bioaccessibility and uptake of anthocyanins, antioxidant capacity, and the ability to inhibit α-glucosidase. A Natal plum–Marula nut bar was made by mixing the raw nuts and the fruit pulp in a ratio 1:1 (v/v). The cyanidin-3-O-sambubioside (Cy-3-Sa) and cyanidin-3-O-glucoside content (Cy-3-G) were quantified using the ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC/Q-TOF-MS). Inclusion of Natal plum in the Marula nut bar increased the Cy-3-Sa, Cy-3-G content, antioxidants capacity and α-glucosidase inhibition compared to ingesting Marula nut separately at the internal phase. Adding Natal plum to the Marula nut bar increased bioaccessibility of Cy-3-Sa, Cy-3-G, quercetin, coumaric acid, syringic acid and ferulic acid to 80.2% and 71.9%, 98.7%, 95.2%, 51.9% and 89.3%, respectively, compared to ingesting the Natal plum fruit or nut separately.

【 授权许可】

Unknown