In vitro gastric and pancreatic digestion of anthocyanins extracted from Mulberry fruit

Abstract

Mulberry is a good dietary source of anthocyanins and its antioxidant properties with shown the nutraceuticals. Anthocyanins have been recognized to be a potential for preventing chronic degenerative diseases. However, changes of temperature and pH in human digestion may be affected on color and antioxidant activity degradation of consumes anthocyanin extracts. This study was to investigate anthocyanin content, total phenolic compounds and the antioxidant activity during in vitro model simulating gastrointestinal digestion of mulberry extract. Results showed that anthocyanin content was in steady level under gastric digestion, whereas total phenolic compounds slightly increased. Anthocyanin content and total phenolic compounds were degraded under a pancreatic condition. Changes in antioxidant activities during the digestion were correlated to the changes in total phenolic compounds as well as the anthocyanin content. This suggests that the anthocyanin and antioxidant activities are evaluated by pH changes and enzyme conditions, appearing in the digestive system.