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https://doi.org/10.17113/ftb.54.01.16.4033

Stability of Rosmarinic Acid in Aqueous Extracts from Different Lamiaceae Species after in vitro Digestion with Human Gastrointestinal Enzymes

Zoran Zorić ; Faculty of Food Technology and Biotechnology, Centre in Zadar, Zadar, Croatia
Joško Markić ; University Hospital of Split, Split, Croatia
Sandra Pedisić ; Faculty of Food Technology and Biotechnology, Centre in Zadar, Zadar, Croatia
Viljemka Bučević-Popović ; Faculty of Science, Department of Chemistry, University of Split, Split, Croatia
Ivana Generalić-Mekinić ; Faculty of Chemistry and Technology, University of Split, Split, Croatia
Katarina Grebenar ; Faculty of Chemistry and Technology, University of Split, Split, Croatia
Tea Kulišić-Bilušić ; Faculty of Chemistry and Technology, University of Split, Split, Croatia


Puni tekst: engleski pdf 536 Kb

str. 97-102

preuzimanja: 582

citiraj


Sažetak

The present study compares the gastrointestinal stability of rosmarinic acid in aqueous extracts of thyme, winter savory and lemon balm with the stability of pure rosmarinic acid. The stability of rosmarinic acid was detected after two-phase in vitro digestion process (gastric and duodenal) with human gastrointestinal enzymes. The concentration of rosmarinic acid in undigested and digested samples was detected using HPLC-DAD. Results showed that gastrointestinal stability of pure rosmarinic acid was significantly higher than that of rosmarinic acid from plant extracts after both gastric and intestinal phases of digestion. Among plant extracts, rosmarinic acid was the most stable in lemon balm after
gastric (14.10 %) and intestinal digestion phases (6.5 %). The temperature (37 °C) and slightly alkaline medium (pH=7.5) did not aff ect the stability of rosmarinic acid, while acid medium
(pH=2.5) significantly decreased its stability (≥50 %). In addition, the stability rate of rosmarinic acid is influenced by the concentration of human gastrointestinal juices.

Ključne riječi

rosmarinic acid; in vitro digestion; stability; human gastrointestinal enzymes; Lamiaceae species

Hrčak ID:

155102

URI

https://hrcak.srce.hr/155102

Datum izdavanja:

31.3.2016.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.872 *