Variation of Polyphenols, Anthocyanins and Antioxidant Power in the Strawberry Grape (<i>Vitis labrusca</i>) after Simulated Gastro-Intestinal Transit and Evaluation of <i>in Vitro</i> Antimicrobial Activity — Oak Academic Publishing
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Variation of Polyphenols, Anthocyanins and Antioxidant Power in the Strawberry Grape (<i>Vitis labrusca</i>) after Simulated Gastro-Intestinal Transit and Evaluation of <i>in Vitro</i> Antimicrobial Activity
Institute of Food Science, ISA-CNR, Avellino, Italy.
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Institute of Food Science, ISA-CNR, Avellino, Italy.
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Institute of Food Science, ISA-CNR, Avellino, Italy.
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Institute of Food Science, ISA-CNR, Avellino, Italy.
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Institute of Food Science, ISA-CNR, Avellino, Italy.
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Institute of Food Science, ISA-CNR, Avellino, Italy.
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Institute of Food Science, ISA-CNR, Avellino, Italy.
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Institute of Food Science, ISA-CNR, Avellino, Italy
1 Institute of Food Science, ISA-CNR, Avellino, Italy.
2 Institute of Food Science, ISA-CNR, Avellino, Italy.
3 Institute of Food Science, ISA-CNR, Avellino, Italy.
4 Institute of Food Science, ISA-CNR, Avellino, Italy.
5 Institute of Food Science, ISA-CNR, Avellino, Italy.
6 Institute of Food Science, ISA-CNR, Avellino, Italy.
7 Institute of Food Science, ISA-CNR, Avellino, Italy.
8 Institute of Food Science, ISA-CNR, Avellino, Italy
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, decreas ing only of 50% respect to the initial value (31.50 μg/ml of extract). The extract exhibited an excellent antioxi dant power (EC 50 3 . 8 m g/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 .
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