Stability of Rosmarinic Acid in Aqueous Extracts from Different Lamiaceae Species after in vitro Digestion with Human Gastrointestinal Enzymes (CROSBI ID 226566)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Zorić, Zoran ; Markić, Joško ; Pedisić, Sandra ; Bučević-Popović, Viljemka ; Generalić Mekinić, Ivana ; Grebenar, Katarina ; Kulišić- Bilušić, Tea
engleski
Stability of Rosmarinic Acid in Aqueous Extracts from Different Lamiaceae Species after in vitro Digestion with Human Gastrointestinal Enzymes
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 aft er 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 signifi cantly higher than that of rosmarinic acid from plant extracts aft er 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 affect 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.
rosmarinic acid ; in vitro digestion ; stability ; human gastrointestinal enzymes ; Lami aceae species
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Podaci o izdanju
54 (1)
2016.
97-102
objavljeno
1330-9862
1334-2606
10.17113/ftb.54.01.16.4033
Povezanost rada
Biologija, Kemija, Prehrambena tehnologija