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Anthocyanins from red cabbage--stability to simulated gastrointestinal digestion
Gordon J McDougall1, Stewart Fyffe, Pat Dobson
1Quality, Health and Nutrition Programme, Genes to Products Theme, Scottish Crop Research Institute, Invergowrie, Dundee DD2 5DA, United Kingdom. gordon.mcdougall@scri.ac.uk
Phytochemistry
|March 27, 2007
Summary
Red cabbage anthocyanins, key polyphenols, showed stability during simulated gastric digestion. However, pancreatic digestion led to significant breakdown, with acylated forms proving more resilient than non-acylated ones.
Area of Science:
- Food Chemistry
- Nutritional Science
- Phytochemistry
Background:
- Anthocyanins are the primary polyphenol compounds in red cabbage.
- Understanding their stability is crucial for nutritional and health assessments.
Purpose of the Study:
- To characterize anthocyanin composition in red cabbage.
- To evaluate the stability of these anthocyanins during simulated gastrointestinal digestion.
Main Methods:
- Liquid chromatography-mass spectrometry (LC-MS) was used to identify and quantify anthocyanins.
- Simulated gastric and pancreatic digestion models were employed to assess stability.
Main Results:
- Eleven major and five minor anthocyanin structures were identified, predominantly cyanidin-3-diglucoside-5-glucoside derivatives.
- Anthocyanins were stable in simulated gastric conditions but degraded significantly (around 75% loss) during simulated pancreatic digestion.
- Acylated anthocyanins demonstrated greater stability than non-acylated forms during pancreatic digestion.
Conclusions:
- Red cabbage anthocyanins are susceptible to degradation in the small intestine.
- Acylation with hydroxycinnamic acids enhances anthocyanin stability, influencing their bioavailability and potential health benefits.
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