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Optimization of extraction and study of the in vitro static simulation of INFOGEST gastrointestinal digestion and in vitro colonic fermentation on the phenolic compounds of dandelion and their antioxidant activities

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Abstract

The aim of this study is to optimize the extraction process and investigate the impact of in vitro gastrointestinal digestion on phenolic compounds, including total polyphenols, flavonoids, and tannins, present in dandelion (Taraxacum officinale), and their corresponding antioxidant activity. To optimize the quantity of extracted phenolic compounds and their antioxidant activity, a centered composite experimental design was employed, with solvent concentration and maceration time as the optimized factors. The study also examines the effect of digestion and colonic fermentation on the antioxidant activity and phenolic compound content of dandelion, using in vitro static simulation of INFOGEST gastrointestinal digestion and colonic fermentation, respectively. Spectrophotometric methods were used to determine the total polyphenol, flavonoid, and tannin contents of the plant. The evaluation of antioxidant activity was carried out using the DPPH and ABTS methods. Results indicated that the optimal contents of total polyphenols, flavonoids, and tannins were 13.6311 mg GAE/g, 10.8377 mg QE/g, and 7.584 mg EAT/g, respectively. The DPPH and ABTS methods recorded minimum IC50 values of 0.0892 mg/mL and 0.15 mg/mL, respectively. The study revealed that the salivary, gastric, and intestinal phases of digestion and in vitro colonic fermentation cause a decrease in total polyphenols and tannins but increase the flavonoid content, which initially rises during the oral phase, decreases during the gastric and intestinal phases, and increases again during in vitro colonic fermentation. The evaluation of antioxidant activity by the DPPH method shows that the dandelion extract exhibits strong antioxidant activity, which decreases during the oral phase, but gradually increases after the gastric, intestinal, and fecal fermentation phases. However, there was no significant difference in antioxidant capacity between the digested and undigested plant samples for the ABTS method.

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Acknowledgements

The authors are grateful to the Algerian Ministry of Higher Education and Scientific Research for the financial support.

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  1. Département des sciences de la nature et de la vie (S.N.V), Faculté des sciences, Université 20 août, Skikda, 1955, Algérie

    Imen Laib, Nardjess Cheriet, Badis Aouzal, Nedjoua Zaidi, Zineb Maroua Benredouane, Insaf Bennaga, Khaoula Bendjama, Bouchra Remita, Cheima Bouhezza & Hayete Falouti

  2. Département d’agronomie, Faculté des sciences, Skikda, Université 20 août, 1955, Algérie

    Djamel Eddine Laib

  3. Laboratoire BIOQUAL, Institut de la nutrition, de l’alimentation et des technologies agro-alimentaires (I.N.A.T.A.A.), Université frères Mentouri-Constantine, Constantine, 1, route de Ain El-Bey, 25000, Algérie

    Imen Laib, Dounyazed Semouma & Malika Barkat

  4. L e laboratoire pour l’optimisation de la production agricoles en zones subhumides (LOPAZS), Université 20 Août, Skikda, 1955, Algérie

    Nardjess Cheriet & Nedjoua Zaidi

  5. Laboratoire de recherche des interactions biodiversité écosystème et biotechnologie (LRIBEB), Université 20 Août, Skikda, 1955, Algérie

    Badis Aouzal

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Laib, I., Eddine Laib, D., Semouma, D. et al. Optimization of extraction and study of the in vitro static simulation of INFOGEST gastrointestinal digestion and in vitro colonic fermentation on the phenolic compounds of dandelion and their antioxidant activities. Food Measure 17, 5660–5682 (2023). https://doi.org/10.1007/s11694-023-02083-4

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