TITLE:
Variation of Polyphenols, Anthocyanins and Antioxidant Power in the Strawberry Grape (Vitis labrusca) after Simulated Gastro-Intestinal Transit and Evaluation of in Vitro Antimicrobial Activity
AUTHORS:
Tiziana Granese, Federica Cardinale, Autilia Cozzolino, Selenia Pepe, Maria Neve Ombra, Filomena Nazzaro, Raffaele Coppola, Florinda Fratianni
KEYWORDS:
Strawberry Grape; Antioxidants; Polyphenols; Anthocyanins; Antimicrobial Activity
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.1,
January
8,
2014
ABSTRACT: The influence of a simulated digestive process on
some biochemical and biological aspects of strawberry grape (Vitis labrusca) was investigated. The
amount of total polyphenols and anthocyanins as well as the antioxidant power
were evaluated. Results evidenced that the simulated gastrointestinal transit
caused a decrease of the polyphenols content and total anthocyanins; these
last, however, were more resistant than polyphenols, decreasing only of 50% respect to the initial value
(31.50 μg/ml of extract). The extract exhibited an excellent antioxidant power (EC50 3.8 mg/ml), which
decreased of about four times after the simulated gastrointestinal transit. The
antimicrobial activity of the extract, evaluated against three Escherichia coli, Pseudomonas aeruginosa and Bacillus
cereus pathogen strains was enhanced by the simulated digestion, with an
increase of the inhibition halo.