In vitro Bioaccesibility of Phenolic Compounds from the Halophytes Suaeda Edulis and Suaeda Esteroa: Opportunity for the Development of Novel Foods

Francyelli Regina Costa-Becheleni¹, Enrique Troyo-Diéguez^2*, Alan Amado Ruiz-Hernández³, Fernando Ayala-Niño⁴, Luis Alejandro Bustamante-Salazar⁵, Norma Julieta Salazar-López⁶ and Rosario Maribel Robles-Sánchez^3*

¹Center for Biological Research of Northwest Mexico S. C. (CIBNOR), Graduate Studies in the Use, Management and Preservation of Natural Resources, Av. Instituto Politécnico Nacional, Colonia Playa Palo de Santa Rita Sur, La Paz, Baja California Sur, Mexico

²Center for Biological Research of Northwest Mexico S. C. (CIBNOR), Arid Zone Agriculture Program, Av. Instituto Politécnico Nacional, Colonia Playa Palo de Santa Rita Sur, La Paz, Baja California Sur, Mexico

³Functional Foods and Nutraceuticals Laboratory, Research Department and Postgraduate in Food (DIPA), University of Sonora (UNISON), Blvd. Luis Encinas y Rosales No. SN, Colonia Centro, 83000, Hermosillo, Sonora, Mexico 

⁴Biotechnology and Prototypes Unit (UBIPRO), Faculty of Superior Studies Iztacala, Autonomous National University of Mexico (FES-Iztacala UNAM), Av. de los Barrios, Bario de los Héroes, México, Estado de México. 

⁵Department of Instrumental Analysis, Faculty of Pharmacy, University of Concepción (UdeC), Av. Víctor Lamas, Concepción, Región del Bío Bío, Chile

⁶Institute of Agricultural Sciences. Baja California Autonomous University. Mexicali, B.C., México

Corresponding Author E-mail: etroyo04@cibnor.mx 

Halophytic plants grow in high salinity environments and present phytochemicals with antioxidant properties, such as phenolic compounds; due to the uncertain availability of healthy foods, there is a growing interest in their nutritional potential. However, their bioactive compounds with beneficial health effects are limited in their bioaccessibility. The objective of this study was to subject S. edulis and S. esteroa to an in vitro digestion process to evaluate the bioaccessibility and total antioxidant capacity of phenolic compounds during three phases of digestion. We determined phenolic compounds, flavonoids, and antioxidant capacity by colorimetric methods and phenolic composition by UHPLC-DAD. Total phenols, total flavonoids, and total antioxidant capacity by DPPH and TEAC in the three phases of digestion (oral, gastric, and intestinal) of S. esteroa were higher than in S. edulis, founding 4.84 % higher in total phenol content, and 0.05 % in total flavonoid content; also, and 28.94 and 23.93 % higher in total antioxidant capacity by DPPH and TEAC, respectively in the intestinal digestion phase. The bioaccessibility of S. edulis was higher than in S. esteroa; the intestinal was the phase reflecting more bioaccessible compounds. The bioaccessibility percentages of total phenols and flavonoids were 590.16 and 1012.93 %, and the percentage recovery of total antioxidant capacity by DPPH and TEAC were 181.37 and 139.74 %. We identified phenolic acids ferulic, p-Coumaric, and synaptic (hydroxycinnamic), gallic and protocatechuic (hydroxybenzoic), the flavonoids catechin (flavan-3-oles), myricetin and ruthin (flavonols), naringenin and naringin (flavonones). S. esteroa presented bioactive compounds in higher concentrations than S. edulis due to the stress imposed by its habitat; nevertheless, the determined bioactive compounds of S. edulis showed a higher bioaccessibility because it was managed under local improvement.

Antioxidants; Flavonoids; Phenols; Romeritos, Salinity; Suaeda edulis; Suaeda esteroa

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