Cargando…

Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals

RESEARCH BACKGROUND: Citrus limon (L.) Burm lemon juice is rich in many important natural chemical components (flavonoids, citric acid and vitamin C) and its use in traditional medicine is well known. Formulations of lemon juice with fruit polyphenols in beverages have been investigated, but there i...

Descripción completa

Detalles Bibliográficos
Autores principales: Vujčić Bok, Valerija, Šola, Ivana, Rusak, Gordana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590261/
https://www.ncbi.nlm.nih.gov/pubmed/36320355
http://dx.doi.org/10.17113/ftb.60.03.22.7104
_version_ 1784814476227248128
author Vujčić Bok, Valerija
Šola, Ivana
Rusak, Gordana
author_facet Vujčić Bok, Valerija
Šola, Ivana
Rusak, Gordana
author_sort Vujčić Bok, Valerija
collection PubMed
description RESEARCH BACKGROUND: Citrus limon (L.) Burm lemon juice is rich in many important natural chemical components (flavonoids, citric acid and vitamin C) and its use in traditional medicine is well known. Formulations of lemon juice with fruit polyphenols in beverages have been investigated, but there is very little information about their ability to modulate the digestive behaviour of polyphenols. The goal of this study is to determine the stability and digestive availability of spinach (Spinacia oleracea L.) polyphenols by adding different volume fractions of lemon juice (0, 2, 5, 10 and 20%) during in vitro digestion. EXPERIMENTAL APPROACH: The content of polyphenols and other abundant compounds including nitrates, oxalic acid and l-ascorbic acid in spinach formulation with various volume fractions of lemon juice were measured in predigested and digested samples using in vitro human digestion model. Antioxidant and α-amylase inhibitory activities of spinach lemon juice formulation were also measured. RESULTS AND CONCLUSIONS: The highest increases in total polyphenols, total flavonoids, total phenolic acids, oxalic acid and nitrate content were noted in predigested and almost all digested spinach samples formulated with the highest volume fraction of lemon juice. In the same sample, the content of individual compounds significantly increased after salivary 
(l-ascorbic acid), initial (p-coumaric acid) and intestinal (quercetin) phase of digestion. High bioaccessibility of polyphenols and l-ascorbic acid in all phases of digestion was observed in almost all spinach lemon juice formulations, with the exception of nitrates in gastric and intestinal phases and oxalic acid in the intestinal phase, which had moderate bioaccessibility. NOVELTY AND SCIENTIFIC CONTRIBUTION: For the first time the stability and digestive availability of spinach polyphenols, oxalic acid, nitrates and l-ascorbic acid were tested with the addition of different volume fractions of lemon juice. The pH of lemon juice and its 
l-ascorbic acid content increase the stability and availability of polyphenols in spinach lemon juice formulation during in vitro digestion. Antioxidant and α-amylase inhibitory activities increase in dose-dependent manner after lemon juice addition. Accordingly, spinach formulated with 20% of lemon juice appears as the best source of dietary polyphenols with antioxidant and antidiabetic activities and nitrates that may be used as a functional drink.
format Online
Article
Text
id pubmed-9590261
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher University of Zagreb Faculty of Food Technology and Biotechnology
record_format MEDLINE/PubMed
spelling pubmed-95902612022-10-31 Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals Vujčić Bok, Valerija Šola, Ivana Rusak, Gordana Food Technol Biotechnol Original Scientific Papers RESEARCH BACKGROUND: Citrus limon (L.) Burm lemon juice is rich in many important natural chemical components (flavonoids, citric acid and vitamin C) and its use in traditional medicine is well known. Formulations of lemon juice with fruit polyphenols in beverages have been investigated, but there is very little information about their ability to modulate the digestive behaviour of polyphenols. The goal of this study is to determine the stability and digestive availability of spinach (Spinacia oleracea L.) polyphenols by adding different volume fractions of lemon juice (0, 2, 5, 10 and 20%) during in vitro digestion. EXPERIMENTAL APPROACH: The content of polyphenols and other abundant compounds including nitrates, oxalic acid and l-ascorbic acid in spinach formulation with various volume fractions of lemon juice were measured in predigested and digested samples using in vitro human digestion model. Antioxidant and α-amylase inhibitory activities of spinach lemon juice formulation were also measured. RESULTS AND CONCLUSIONS: The highest increases in total polyphenols, total flavonoids, total phenolic acids, oxalic acid and nitrate content were noted in predigested and almost all digested spinach samples formulated with the highest volume fraction of lemon juice. In the same sample, the content of individual compounds significantly increased after salivary 
(l-ascorbic acid), initial (p-coumaric acid) and intestinal (quercetin) phase of digestion. High bioaccessibility of polyphenols and l-ascorbic acid in all phases of digestion was observed in almost all spinach lemon juice formulations, with the exception of nitrates in gastric and intestinal phases and oxalic acid in the intestinal phase, which had moderate bioaccessibility. NOVELTY AND SCIENTIFIC CONTRIBUTION: For the first time the stability and digestive availability of spinach polyphenols, oxalic acid, nitrates and l-ascorbic acid were tested with the addition of different volume fractions of lemon juice. The pH of lemon juice and its 
l-ascorbic acid content increase the stability and availability of polyphenols in spinach lemon juice formulation during in vitro digestion. Antioxidant and α-amylase inhibitory activities increase in dose-dependent manner after lemon juice addition. Accordingly, spinach formulated with 20% of lemon juice appears as the best source of dietary polyphenols with antioxidant and antidiabetic activities and nitrates that may be used as a functional drink. University of Zagreb Faculty of Food Technology and Biotechnology 2022-09 /pmc/articles/PMC9590261/ /pubmed/36320355 http://dx.doi.org/10.17113/ftb.60.03.22.7104 Text en https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution (CC BY) 4.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Scientific Papers
Vujčić Bok, Valerija
Šola, Ivana
Rusak, Gordana
Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals
title Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals
title_full Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals
title_fullStr Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals
title_full_unstemmed Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals
title_short Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals
title_sort lemon juice formulations modulate in vitro digestive recovery of spinach phytochemicals
topic Original Scientific Papers
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590261/
https://www.ncbi.nlm.nih.gov/pubmed/36320355
http://dx.doi.org/10.17113/ftb.60.03.22.7104
work_keys_str_mv AT vujcicbokvalerija lemonjuiceformulationsmodulateinvitrodigestiverecoveryofspinachphytochemicals
AT solaivana lemonjuiceformulationsmodulateinvitrodigestiverecoveryofspinachphytochemicals
AT rusakgordana lemonjuiceformulationsmodulateinvitrodigestiverecoveryofspinachphytochemicals