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Co-Ingestion of Natal plums (Carissa macrocarpa) and marula nuts (Sclerocarya birrea) in a snack bar and its effect on phenolic compounds and bioactivities.

Manhivi, Vimbainashe E.
Slabbert, Retha M.
Sivakumar, Dharini
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Abstract
This study investigated the effect of co-ingesting Natal plums (Carissa macrocarpa) and Marula nuts (Sclerocarya birrea) on the bio accessibility and uptake of anthocyanins, antioxidant capacity, and the ability to inhibit -glucosidase. A Natal plum–Marula nut bar was made by mixing the raw nuts and the fruit pulp in a ratio 1:1 (v/v). The cyanidin-3-O-sambubioside (Cy-3-Sa) andcyanidin-3-O-glucoside content (Cy-3-G) were quantified using the ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC/Q-TOF-MS). Inclusion of Natal plum in the Marula nut bar increased the Cy-3-Sa, Cy-3-G content, antioxidants capacity and -glucosidase inhibition compared to ingesting Marula nut separately at the internal phase. Adding Natal plum to the Marula nut bar increased bio accessibility of Cy-3-Sa, Cy-3-G, quercetin, coumaric acid, syringic acid and ferulic acid to 80.2% and 71.9%, 98.7%, 95.2%, 51.9% and 89.3%, respectively, compared to ingesting the Natal plum fruit or nut separately.
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Date
2022-01-04
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MDPI
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Keywords
Bioaccessibility, Indigenous food, Antioxidant properties, Phenolic compounds, Anthocyanins, Gastrointestinal digestion
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