Acute effects of thermally processed pili (, Engl.) pomace drink on plasma antioxidant and polyphenol status in humans.

OBJECTIVE

Pili ( Engl) pomace is an underutilized agricultural waste that possesses great potential to be regarded as a functional food ingredient. The aim of this study was to measure the polyphenol content and antioxidant activity of pili pomace drink and determine the influence of heating on these parameters. Moreover, it sought to assess the acute effects of thermally processed pili pomace drink on plasma antioxidant and polyphenol status in humans.

MATERIAL AND METHODS

Ten healthy adults received a single dose (130 ml) of pili pomace drink following an overnight fasting, and blood was collected at 0, 30, 60, 120 and 240 min after ingestion of pili pomace. Plasma total polyphenol content was measured using Folin-Ciocalteu method, while total antioxidant capacity (TAC) was determined using ferric reducing antioxidant power (FRAP) assay in uricase-treated and untreated plasma samples.

RESULTS

Significant changes in plasma antioxidant and polyphenol levels were observed, reaching maximum levels at 120 and between 30 - 60 min, respectively (p<0.05). Both plasma polyphenols and TAC remained significantly above baseline values throughout the entire test period (p<0.05).

CONCLUSION

Results raised the possibility that an acute consumption of this phenolic-rich pili pomace drink may enhance plasma antioxidant and polyphenol status in humans. Future studies on other unidentified metabolites from pili pomace that may have enhanced the antioxidant activity of plasma should be done.