Aplicação da digestão in vitro e fermentação colônica e estudo da estabilidade de compostos fenólicos e atividade antioxidante em extratos de frutos (Annona marcgravii e Artocarpus heterophillus)

Bioactive compounds may be linked to various molecules such as carbohydrates and proteins, among others, which by its molecular weight and type of linking can be absorbed or metabolized in different regions of the gastrointestinal system. To enhance this knowledge, the present study used mountain soursop and jackfruit extracts to evaluated the behavior of their bioactive compounds during the in vitro gastrointestinal digestion and fermentation with colonic bacteria. The extracts were evaluated before and after these processes, the samples were measured about the total phenols (PC), total flavonoids (FC), and two antioxidants’ assays (AA), namely Trolox equivalent antioxidant capacity (TEAC) and Oxygen radical absorbance capacity (ORAC). As general data, in jackfruit extract, total phenols were reduced after gastrointestinal digestion. Already the flavonoid and AA by TEAC, were reduced only after colonic fermentation. ORAC showed a significant increase with colonic fermentation. Mountain soursop in turn, decreased the content of total phenols and total flavonoids only after the fermentation process colonic in vitro. The antioxidant activity differed between the two methods presented, and in TEAC there was an increase in antioxidant activity after the digestion step, followed by reduction after colonic fermentation, while the ORAC method showed a reduction in all stages. Lactic Acid bacteria also influence the AA by the ability of strains to produce high concentrations of amino acids. Amino acids have the ability to donate electrons, characterizing them as potent antioxidants as well as some amino acids linked to aromatic compounds. This could also explain the significant increase in AA by the ORAC method in fermented extract of jackfruit. In our best knowledge, this abstract describes the first time that total phenols, flavonoids and antioxidant activity of extracts of the above fruits were evaluated after digestion and colonic fermentation in vitro by the method.