Journal
MOLECULAR NUTRITION & FOOD RESEARCH
Volume 53, Issue -, Pages S76-S84Publisher
WILEY
DOI: 10.1002/mnfr.200800231
Keywords
Anthocyanin; Black raspberry; Phenolic acids; Protocatechuic acid
Categories
Ask authors/readers for more resources
Black raspberries (BRB) contain high levels of polyphenols and have been demonstrated to be chemopreventive. In order to investigate the underlying mechanism and study the metabolism of anthocyanins, pigs were fed freeze-dried BRB powder or purified diet ( control) and three segments of the gastrointestinal (GI) tract (small intestine, cecum, and colon; 4 h after feeding) were collected for analysis of phenolic acids. Protocatechuic acid was the major phenolic acid (8.35 mg/100 g, dry weight (DW)) in BRB, followed by p-coumaric acid (1.63 mg/100 g, DW), caffeic acid (1.34 mg/100 g, DW), ferulic acid (0.24 mg/100 g, DW), and 3-hydroxybenzoic acid (0.20 mg/100 g, DW). Recoveries of these five phenolic acids in the whole GI tract were 199.9 +/- 54.0%, 7.0 +/- 3.0%, 37.0 +/- 9.7%, 56.6 +/- 31.3%, and 916.8 +/- 642.3% (mean +/- SEM, n = 5), respectively, and quantities in contents of the GI tract ranged from 0.13 +/- 0.05 mu mol (p-coumaric acid) to 23.47 +/- 6.09 mu mol (protocatechuic acid) (mean +/- SEM, n = 5). Six other phenolic acids were detected primarily in the cecum and/or colon which were not in BRB, with total contents in the GI tract ranging from 0.18 +/- 0.18 mu mol (homovanillic acid) to 8.49 +/- 4.31 mu mol (homoprotocatechuic acid). Total phenolic acids in the GI tract were 49.32 +/- 16.37 mu mol (mean +/- SEM, n = 5). Phenolic acids measured in the GI tract accounted for only 6.31% of the degraded anthocyanins.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available