Orange, red and purple barberries: Effect of in-vitro digestion on antioxidants and ACE inhibitors

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dc.authoridKasapoglu, Kadriye Nur/0000-0001-6070-4948
dc.authoridARSLANER, AYLA/0000-0002-2777-9697
dc.authoridSENSU, EDA/0000-0002-6240-8381
dc.authoridDemircan, Evren/0000-0001-8533-6037
dc.contributor.authorSensu, Eda
dc.contributor.authorKasapoglu, Kadriye Nur
dc.contributor.authorGultekin-Ozguven, Mine
dc.contributor.authorDemircan, Evren
dc.contributor.authorArslaner, Ayla
dc.contributor.authorOzcelik, Beraat
dc.date.accessioned2024-10-04T18:52:35Z
dc.date.available2024-10-04T18:52:35Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractBioactive compounds such as phenolics, anthocyanins and carotenoids were investigated in Berberis plant with purple (PB), red (RB) and orange (OB) fruits (barberries). The study was aimed to evaluate the bioaccessibility of the antioxidants and ACE (angiotensin converting enzyme) inhibitory compounds of barberry plants upon their transit through in-vitro digestion. Among barberries, (PB) exhibited the strongest antioxidant activity due to its higher phenolic and flavonoid content. The order of total phenolics and anthocyanins was PB > RB > OB. Chlorogenic acid was the main phenolic compound in all barberries even after in-vitro digestion. All barberries had similar amounts of total carotenoids (4.45 mg beta-carotene/100gDW). After in-vitro digestion, decreasing phenolics, anthocyanins and carotenoids led to a reduced antioxidant activity. Anthocyanins were found the most sensitive compounds in-vitro digestion. In terms of ACE inhibition activity, only RB exhibited ACE inhibition before (73.84%) and after (65.51%) in-vitro digestion. No ACE inhibition activity was detected at all in RB and OB samples. Leaves and branches of Berberis had also over 50% ACE inhibitory activity. To our knowledge, this is the first study on the carotenoids of barberry and the effect of in-vitro digestion on its bioactive compounds and ACE inhibitors.en_US
dc.identifier.doi10.1016/j.lwt.2020.110820
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85098583068en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2020.110820
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3570
dc.identifier.volume140en_US
dc.identifier.wosWOS:000636112600079en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBerberisen_US
dc.subjectBarberryen_US
dc.subjectACE inhibitory Activityen_US
dc.subjectAntioxidant activityen_US
dc.subjectIn-vitro bioaccessibilityen_US
dc.titleOrange, red and purple barberries: Effect of in-vitro digestion on antioxidants and ACE inhibitorsen_US
dc.typeArticleen_US

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