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Bioaccessibility and bioavailability of polyphenols from sour mangosteen (Garcinia xanthochymus) fruit.

Janhavi, P. and Sindhoora, S. and Muthukumar, S. P. (2020) Bioaccessibility and bioavailability of polyphenols from sour mangosteen (Garcinia xanthochymus) fruit. Journal of Food Measurement and Characterization, 14. pp. 2414-2423.

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Abstract

Sour mangosteen fruits are good dietary sources of polyphenols with various health benefts. To understand the efects of dietary polyphenols on human health it is essential to determine their stability and fate in the lumen. In the present study, we evaluated the bioaccessibility and bioavailability of fruit peel and rind phenolic extract by in vitro gastrointestinal and in vivo mouse (C57BL/6) models. The results of bioaccessibility of peel showed that epicatechin was highly bioaccessible in oral (97.59% ± 4.87), gastric (82.09% ± 4.01) as well as intestinal (41.60% ± 2.88) phase followed by chlorogenic, syringic and gallic acids whereas, in rind, the gallic acid was highly bioaccessible in oral (66.59% ± 3.93) and gastric (42.89% ± 3.01) phase followed by catechin and chlorogenic acid, however, in intestinal phase catechin (30.99% ± 1.98) was highly bioaccessible followed by gallic acid and chlorogenic acid. Gastric pH also favored the recovery of syringic and sinapic acids. Similar results were also observed in bioavailability study in in-vivo animal model with the Tmax value of both the epicatechin in peel and the catechin in rind was 2 h with a Cmax value of 62.03 and 1.10 µg/mL of plasma respectively. To conclude, the sour mangosteen fruit peel and rind polyphenols are stable in gastrointestinal tract environment and their bioactives are more bioavailable.

Item Type: Article
Uncontrolled Keywords: Bioaccessibility · Bioavailability · Garcinia xanthochymus · Pharmacokinetics
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 18 Flavonoid Chemistry
600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Feb 2021 08:28
Last Modified: 01 Feb 2021 08:28
URI: http://ir.cftri.com/id/eprint/14775

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