Variation of Polyphenols Composition and Bioactivities of Pomegranate Wines along in Vitro Digestion Process

Li Xuan¹, Liu Linwei^1, , Humaira Wasila¹, Gao Zhongmei¹, Yuan Tian¹ and Zhao Beita¹

¹Country College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China

Cite this paper:
Li Xuan, Liu Linwei, Humaira Wasila, Gao Zhongmei, Yuan Tian and Zhao Beita. Variation of Polyphenols Composition and Bioactivities of Pomegranate Wines along in Vitro Digestion Process. Journal of Food and Nutrition Research. 2014; 2(11):839-845. doi: 10.12691/jfnr-2-11-13

Abstract

Six pomegranate wines made from 3 pomegranate varieties were subjected to successive in vitro gastrointestinal digestive system to investigate the effects of pomegranate wine variety and peel addition on the variation of phenols and bioactivities along digestion process. Pomegranate variety contributed more to sugar content, titratable acid level, and alcohol degree, while peel addition mainly accounted for color density and polymer color and phenolics profiles of pomegranate wine. With different wine matrixes and digestive reactions, prime phenolics changed differently along digestion. Different pomegranate wine had different bioactive performances in each digestive stage. Generally, peel wines possessed higher bioactive values than relative aril wines except superoxide anion scavenging ability, and gastric environment were more conducive to DPPH and superoxide anion scavenging, xanthine oxidase inhibiting, but protein denaturation inhibition.

Keywords:
pomegranate wine polyphenols bioactivity in vitro gastrointestinal digestion

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