Bioavailability of anthocyanins from red and purple potatoes under simulated gastrointestinal digestion

Abstract

Anthocyanins are one of the most important groups of water soluble plant pigments and are largely responsible for the cyanic colors of flowers, fruits, and vegetables, accumulating in the vacuoles of epidermal or subepidermal cells. Recently anthocyanins have gained increasing attention as functional compounds for natural color replacing synthetic dyes. However, it is reported that anthocyanins have low bioavailability. In this study, the stability of anthocyanins from red and purple potato was assessed using an in vitro digestion system that simulated the physicochemical changes that occur in the upper gastrointestinal tract. Samples were prepared by fresh, extract, dried and heated dough products from red and purple potatoes. All samples were analyzed and quantified using HPLC and spectrophotometer. Simulated gastrointestinal digestion system consists of mouth, stomach, small intestine compartments. The results indicate that fresh, extract, dried products show the rapid release pattern in digestion system and heated dough has the gradual release pattern. In terms of bioavailability, heated dough has a potential to sustain the anthocyanins after processing.