Bioacessibility of phenolic compounds and antioxidant capacity in organic peppermint leaves

ABSTRACT The objective of this study was to analyze the chemical composition and bioaccessibility of phenolic compounds as well as their antioxidant capabilities of organic peppermint leaves after each phase of simulated digestion. Moisture was determined until a constant weight was obtained in an o...

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Autores principales:	Monteiro Cavalcante,Rodrigo Barbosa, Moura,Amanda Jéssica Barros de, Araújo,Marcos Antônio da Mota, Moreira-Araújo,Regilda Saraiva dos Reis
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2021
Materias:	Antioxidant capacity Bioactive compounds Chemical composition Mentha piperita L. Simulated digestion
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182021000200157
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spelling	oai:scielo:S0717-751820210002001572021-04-23Bioacessibility of phenolic compounds and antioxidant capacity in organic peppermint leavesMonteiro Cavalcante,Rodrigo BarbosaMoura,Amanda Jéssica Barros deAraújo,Marcos Antônio da MotaMoreira-Araújo,Regilda Saraiva dos Reis Antioxidant capacity Bioactive compounds Chemical composition Mentha piperita L. Simulated digestion ABSTRACT The objective of this study was to analyze the chemical composition and bioaccessibility of phenolic compounds as well as their antioxidant capabilities of organic peppermint leaves after each phase of simulated digestion. Moisture was determined until a constant weight was obtained in an oven at 105 °C; ash was determined after sample calcination in a muffle furnace at 550 °C. The protein concentration was determined by the Macro-Kjeldahl method and lipid content by hot-extraction in a Soxhlet apparatus. Carbohydrates were calculated from differences and energy values based on the Atwater conversion factors. Total phenolic, flavonoid content, and antioxidant activity were determined by spectrophotometry. A four-step procedure was used for in vitro digestion. Organic peppermint was found to contain the following: 78% moisture, 1.7% ash, 1.5% lipids, 0.3% proteins, 17.7% carbohydrates, and a total of 85.5 kcal/100 g. Values of 705 mg GAE/100 g of phenolic, 918 mg QE/100 g of flavonoids, and 58.8 mg/g of vitamin C were also measured. It was discovered that total phenolics had the highest bioaccessible fraction relative to flavonoids; the salivary phase was identified as that with the highest release of these compounds and thus the phase in which peppermint showed significant antioxidant activity (1509 μmol TEAC/100g). This study demonstrated that organic peppermint has a high content of phenolic compounds that can be extracted from the alimentary matrix in the salivary and intestinal phases of the digestive system. Because of the antioxidant activity of these compounds, the use of this aromatic plant as seasonings and spices is relevant.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.48 n.2 20212021-04-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182021000200157en10.4067/S0717-75182021000200157
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Antioxidant capacity Bioactive compounds Chemical composition Mentha piperita L. Simulated digestion
spellingShingle	Antioxidant capacity Bioactive compounds Chemical composition Mentha piperita L. Simulated digestion Monteiro Cavalcante,Rodrigo Barbosa Moura,Amanda Jéssica Barros de Araújo,Marcos Antônio da Mota Moreira-Araújo,Regilda Saraiva dos Reis Bioacessibility of phenolic compounds and antioxidant capacity in organic peppermint leaves
description	ABSTRACT The objective of this study was to analyze the chemical composition and bioaccessibility of phenolic compounds as well as their antioxidant capabilities of organic peppermint leaves after each phase of simulated digestion. Moisture was determined until a constant weight was obtained in an oven at 105 °C; ash was determined after sample calcination in a muffle furnace at 550 °C. The protein concentration was determined by the Macro-Kjeldahl method and lipid content by hot-extraction in a Soxhlet apparatus. Carbohydrates were calculated from differences and energy values based on the Atwater conversion factors. Total phenolic, flavonoid content, and antioxidant activity were determined by spectrophotometry. A four-step procedure was used for in vitro digestion. Organic peppermint was found to contain the following: 78% moisture, 1.7% ash, 1.5% lipids, 0.3% proteins, 17.7% carbohydrates, and a total of 85.5 kcal/100 g. Values of 705 mg GAE/100 g of phenolic, 918 mg QE/100 g of flavonoids, and 58.8 mg/g of vitamin C were also measured. It was discovered that total phenolics had the highest bioaccessible fraction relative to flavonoids; the salivary phase was identified as that with the highest release of these compounds and thus the phase in which peppermint showed significant antioxidant activity (1509 μmol TEAC/100g). This study demonstrated that organic peppermint has a high content of phenolic compounds that can be extracted from the alimentary matrix in the salivary and intestinal phases of the digestive system. Because of the antioxidant activity of these compounds, the use of this aromatic plant as seasonings and spices is relevant.
author	Monteiro Cavalcante,Rodrigo Barbosa Moura,Amanda Jéssica Barros de Araújo,Marcos Antônio da Mota Moreira-Araújo,Regilda Saraiva dos Reis
author_facet	Monteiro Cavalcante,Rodrigo Barbosa Moura,Amanda Jéssica Barros de Araújo,Marcos Antônio da Mota Moreira-Araújo,Regilda Saraiva dos Reis
author_sort	Monteiro Cavalcante,Rodrigo Barbosa
title	Bioacessibility of phenolic compounds and antioxidant capacity in organic peppermint leaves
title_short	Bioacessibility of phenolic compounds and antioxidant capacity in organic peppermint leaves
title_full	Bioacessibility of phenolic compounds and antioxidant capacity in organic peppermint leaves
title_fullStr	Bioacessibility of phenolic compounds and antioxidant capacity in organic peppermint leaves
title_full_unstemmed	Bioacessibility of phenolic compounds and antioxidant capacity in organic peppermint leaves
title_sort	bioacessibility of phenolic compounds and antioxidant capacity in organic peppermint leaves
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2021
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182021000200157
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Bioacessibility of phenolic compounds and antioxidant capacity in organic peppermint leaves

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