Effect of in vitro gastrointestinal digestion on antioxidant potential of three prickly pear variety extracts

The aim of this study was to evaluate the effect of in vitro gastrointestinal digestion on the phenolic amounts and their antioxidant potential of three prickly pear variety extracts. The total phenolic compounds (phenolic, flavonoid, and proanthocyanidin) contents were assessed as well as their antioxidant activities (total antioxidant capacity, ferric reducing power, and DPPH free radical scavenging activity) were evaluated before and after digestion. Our results showed that before digestion, the yellow variety possesses high phenolic and proanthocyanidin contents with values of 3176±18 mg GAE/100 g and 90.3±9.8 mg CE/100 g, respectively. However, the red variety has high flavonoids content with a value of 1638±6 mg QE/100 g. Antioxidant activities showed similar trend that phenolic compounds. During the digestion, the antioxidant potential of digested extracts decreased significantly (P<0.001) compared to undigested ones. Hence, this potential increased significantly (P<0.01) from the oral to the intestinal phases. The statistical analysis revealed a moderate correlation between phenolic compounds and antioxidant activity. Hence, IVGID affects the antioxidant potential of extracts, but pH and enzymatic changes do not affect their gut bioaccessibility

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