Journal
MOLECULES
Volume 27, Issue 1, Pages -Publisher
MDPI
DOI: 10.3390/molecules27010310
Keywords
bioaccessibility; indigenous food; antioxidant properties; phenolic compounds; anthocyanins; gastrointestinal digestion
Funding
- SARChI Research programme in Phytochemical Food Network to Improve Nutritional Quality for Consumers [98352]
- National Research Foundation, South Africa
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This study investigated the effect of co-ingesting Natal plums and Marula nuts on the bioaccessibility and uptake of anthocyanins, antioxidant capacity, and the ability to inhibit alpha-glucosidase. The results showed that adding Natal plums to the Marula nut bar increased the content of anthocyanins, antioxidant capacity, and alpha-glucosidase inhibition compared to ingesting Marula nuts separately.
This study investigated the effect of co-ingesting Natal plums (Carissa macrocarpa) and Marula nuts (Sclerocarya birrea) on the bioaccessibility and uptake of anthocyanins, antioxidant capacity, and the ability to inhibit alpha-glucosidase. A Natal plum-Marula nut bar was made by mixing the raw nuts and the fruit pulp in a ratio 1:1 (v/v). The cyanidin-3-O-sambubioside (Cy-3-Sa) and cyanidin-3-O-glucoside content (Cy-3-G) were quantified using the ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC/Q-TOF-MS). Inclusion of Natal plum in the Marula nut bar increased the Cy-3-Sa, Cy-3-G content, antioxidants capacity and alpha-glucosidase inhibition compared to ingesting Marula nut separately at the internal phase. Adding Natal plum to the Marula nut bar increased bioaccessibility of Cy-3-Sa, Cy-3-G, quercetin, coumaric acid, syringic acid and ferulic acid to 80.2% and 71.9%, 98.7%, 95.2%, 51.9% and 89.3%, respectively, compared to ingesting the Natal plum fruit or nut separately.
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