Stability of Phenolic Compounds Isolated from Cocoa, Green Tea and Strawberries in Hank’s Balanced Salt Solution under Cell Culture Conditions.
 
More details
Hide details
Publication date: 2012-06-30
 
Pol. J. Food Nutr. Sci. 2012;62(2):91–96
 
KEYWORDS
ABSTRACT
The study analysed the stability of polyphenols present in extracts isolated from cocoa, green tea and strawberries in Hank’s Balanced Salt Solution buffers. The extracts were incubated under conditions commonly used for intestinal absorption experiments with human epithelial cells. The polyphenols were analysed with HPLC-MS method. The concentrations of most of the polyphenols monitored changed during 2 h of incubation. The flavan-3-ols of cocoa exhibited similar stability and all were more stable at pH 6.5 than 7.4. The concentration of procyanidin B2 at pH 7.4 decreased to the highest extent. Green tea predominant catechins: epigallocatechin gallate and epigallocatechin, were very vulnerable in HBSS both at pH 6.5 and 7.4; their specific molecular structure may be responsible for this phenomenon. The anthocyanins of a strawberry extract were more stable at pH 6.5. The considerable increase in ellagic acid concentration at pH 7.4 might be explained by possible degradation of other compounds of the extract. It is highly recommended to perform stability tests before transport experiments in a cell culture model in order to avoid misinterpretation of results.
 
CITATIONS (13):
1.
Identification of bioaccessible and uptaken phenolic compounds from strawberry fruits in in vitro digestion/Caco-2 absorption model
Agnieszka Kosińska-Cagnazzo, Sascha Diering, Denis Prim, Wilfried Andlauer
Food Chemistry
 
2.
Antioxidative and antimicrobial activities of the extracts from the seed coat of Bambara groundnut (Voandzeia subterranea)
Vilailak Klompong, Soottawat Benjakul
RSC Advances
 
3.
Changes in phytochemical composition, bioactivity andin vitrodigestibility of guayusa leaves (Ilex guayusaLoes.) in different ripening stages
José Villacís-Chiriboga, Almudena García-Ruiz, Nieves Baenas, Diego Moreno, Antonio Meléndez-Martínez, Carla Stinco, Lourdes Jerves-Andrade, Fabián León-Tamariz, Johanna Ortiz-Ulloa, Jenny Ruales
Journal of the Science of Food and Agriculture
 
4.
Phospholipids modulate Caco-2 transport of EGCG3”Me from Chinese oolong tea
Mei Cheng, Xin Zhang, Zufang Wu, Peifang Weng, Jinxuan Cao
European Journal of Lipid Science and Technology
 
5.
Stability and stabilization of (–)‐gallocatechin gallate under various experimental conditions and analyses of its epimerization, auto‐oxidation, and degradation by LC‐MS
Qian‐Qian Wu, Yan‐Fei Liang, Sheng‐Bo Ma, Heng Li, Wen‐Yun Gao
Journal of the Science of Food and Agriculture
 
6.
Oolong Tea Polyphenols-Phospholipids Complex Reduces Obesity in High Fat Diet-Induced Mice Model
Li Zhang, Xin Zhang, Mei Cheng, Jinxuan Cao, Zufang Wu, Peifang Weng, Meidi Yan
European Journal of Lipid Science and Technology
 
7.
Effects of (-)-epigallocatechin 3-O -(3-O -methyl) gallate (EGCG3″Me)- phospholipids complex on pancreatic α-amylase and lipase activities
Jin-Shu Jiang, Mei Cheng, Xin Zhang, Zu-Fang Wu, Pei-Fang Weng
Journal of Food Biochemistry
 
8.
Comparison of the inhibition on cellular 22-NBD-cholesterol accumulation and transportation of monomeric catechins and their corresponding A-type dimers in Caco-2 cell monolayers
Zhenzhen Ge, Rongzu Nie, Tuoerkun Maimaiti, Fen Yao, Chunmei Li
Journal of Functional Foods
 
9.
Caco-2 cell transport of purple sweet potato anthocyanins-phospholipids complex
Mei Cheng, Xin Zhang, Jinxuan Cao, Xiaojie Zheng, Zhicheng Zhang
Journal of Food Science and Technology
 
10.
Comparison of the degradation kinetics of A-type and B-type proanthocyanidins dimers as a function of pH and temperature
Ze Xu, Le-hong Wei, Zhen-zhen Ge, Wei Zhu, Chun-mei Li
European Food Research and Technology
 
11.
The regulation effect of EGCG3’’Me phospholipid complex on gut flora of a high‐fat diet‐induced obesity mouse model
Yuhai Lin, Xin Zhang, Lu Cheng, Hua Yang
Journal of Food Biochemistry
 
12.
Stability of Dietary Polyphenols under the Cell Culture Conditions: Avoiding Erroneous Conclusions
Jianbo Xiao, Petra Högger
Journal of Agricultural and Food Chemistry
 
13.
Fermentation quality of ensiled crimped faba beans using different additives with special attention to changes in bioactive compounds
Marketta Rinne, Milla Leppä, Kaisa Kuoppala, Erja Koivunen, Minna Kahala, Taina Jalava, Juha-Pekka Salminen, Katariina Manni
Animal Feed Science and Technology
 
eISSN:2083-6007
ISSN:1230-0322