Scrob Teodora, Hosu Anamaria, Cimpoiu Claudia
Department of Chemistry, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania.
Antioxidants (Basel). 2022 Feb 23;11(3):442. doi: 10.3390/antiox11030442.
Lingonberries are considered anot fully exploited major source of antioxidants. Their health benefits are closely linked to their bioavailability. Due to growing health concerns, consumers are looking for jams prepared with sweeteners other than white sugar, which could be a good alternative to meet their needs. The aim of this research was to evaluate the influence of sucrose, fructose, erythritol, brown sugar, coconut sugar, stevia and saccharine on the bioaccessibility of vitamin C, anthocyanins andthe antioxidant capacity of lingonberry jams under in vitro gastrointestinal digestion. The vitamin C, total anthocyanin content and antioxidant capacity measured by ABTS and FRAP assays were determined spectrophotometrically. Individual anthocyanins were determined by high performance liquid chromatography. All analyzed compounds were highly altered during gastrointestinal digestion and this effect was more visible in the case of the anthocyanins. Antioxidant capacity decreased after gastric digestion, but after the gastrointestinal step, radical scavenging capacity increased, while reducing power decreased. Vitamin C bioaccessibility was negatively affected by coconut sugar addition, while stevia addition showed a protective effect. Fructose and sucrose increased the total anthocyanin stability during the intestinal phase. Stevia, fructose and coconut sugar exhibited high protection of the antioxidant capacity of lingonberry jams during digestion.
越橘被认为是一种尚未得到充分开发的主要抗氧化剂来源。它们对健康的益处与其生物利用度密切相关。由于人们对健康的关注度不断提高，消费者正在寻找用除白糖以外的甜味剂制作的果酱，这可能是满足他们需求的一个很好的选择。本研究的目的是评估蔗糖、果糖、赤藓糖醇、红糖、椰糖、甜菊糖苷和糖精在体外胃肠道消化过程中对越橘果酱中维生素C、花青素的生物可及性以及抗氧化能力的影响。通过分光光度法测定用ABTS和FRAP法测得的维生素C、总花青素含量和抗氧化能力。通过高效液相色谱法测定单个花青素。所有分析的化合物在胃肠道消化过程中都发生了很大变化，这种影响在花青素的情况下更为明显。胃消化后抗氧化能力下降，但经过胃肠道阶段后，自由基清除能力增加，而还原能力下降。添加椰糖对维生素C的生物可及性有负面影响，而添加甜菊糖苷则有保护作用。果糖和蔗糖在肠道阶段提高了总花青素的稳定性。甜菊糖苷、果糖和椰糖在消化过程中对越橘果酱的抗氧化能力表现出高度保护作用。
