Czech J. Food Sci., 2014, 32(2):177-181 | DOI: 10.17221/222/2013-CJFS

In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extractOriginal Paper

Yu-Hua Wong1, Chin-Ping Tan2, Kamariah Long3, Kar-Lin Nyam1
1 Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
2 Department of Food Technology, Faculty of Food Science and Technology, Putra University Malaysia, Serdang, Selangor, Malaysia
3 Malaysian Agricultural Research & Development Institute (MARDI), Kuala Lumpur, Malaysia

We investigate the biostability of phenolic acids from a kenaf (Hibiscus cannabinus L.) seed extract using an in vitro model simulating the physicochemical (pH, temperature and bile salts) and biological (gastric and pancreatic enzymes) gastrointestinal conditions. Some of the antioxidants in the kenaf seed extract were not relatively stable in the intestinal phase of the gastrointestinal tracts. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity and total phenolic content (TPC) assays displayed similar trends as the biostability of phenolic acids, which decreased during the digestion process. The overall percentage loss of selected phenolic acids was 8.4-49.4% in the intestinal phase. For the overall in vitro digestion system, significant correlations between phenolic acids, total phenolic content (TPC) and antioxidant activity (DPPH) were obtained in all digestion phases with the exception of the gastric phase.

Keywords: pulsed ultrasound-assisted extraction (PUAE); phenolic acids; kenal; antioxidant activities

Published: April 30, 2014  Show citation

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Wong Y, Tan C, Long K, Nyam K. In vitro simulated digestion on the biostability of Hibiscus cannabinus L. seed extract. Czech J. Food Sci. 2014;32(2):177-181. doi: 10.17221/222/2013-CJFS.
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