Influence of Diet on the Bioaccessibility of Active Substances from Alpinia officinarum Using In Vitro Digestion...

Alpinia officinarum is a plant widely recognized and utilized in Asian countries as a spice, owing to its diverse aromatic properties and distinctive flavor. In addition to its culinary values, this plant has several valuable pharmacological properties, which have become the subject of research in recent years. Its important biological activities include antibacterial, antioxidant, anti-inflammatory, and anticancer effects. Despite the growing interest in this plant, little is known about the bioaccessibility of its active compounds, which limits the possibility of fully utilizing its therapeutic potential. Consequently, assessing the actual bioaccessibility of pharmacologically active compounds is of paramount importance towards rational use in the prevention and treatment of diseases. This study aimed to analyze the active compound content of the root of A. officinarum and evaluate their bioaccessibility through a combination of in vitro digestion methods utilizing cellulose membranes, alongside HPLC and HPLC-MS analyses. Furthermore, the impact of the food matrix on bioaccessibility parameters was also examined. The results identified twelve major constituents within the root, with galangin at the highest concentration. Across all dietary models, galangin exhibited the highest bioaccessibility parameter (17.36-36.13%). The variability in results for specific compounds suggested a significant influence of the food matrix on their bioaccessibility. Thus, it can be concluded that the dietary matrix plays a crucial role in modulating the bioaccessibility of active compounds derived from Alpinia root, contingent upon the molecular type and composition of the respective diet.