Cellular Antioxidant Activity of Feijoada Whole Meal Coupled with an in Vitro Digestion

• Published in: Journal of agricultural and food chemistry Vol. 60; no. 19; pp. 4826 - 4832
• Main Authors: Faller, Ana Luisa Kremer, Fialho, Eliane, Liu, Rui Hai
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 16-05-2012
• Subjects: antioxidant activity; Antioxidants - chemistry; Antioxidants - pharmacology; Biological and medical sciences; blended foods; Brazil; Cell Proliferation - drug effects; Cells - drug effects; Cells - metabolism; colon; Diet, Vegetarian; Digestion; Edible Grain - chemistry; flavonoids; Flavonoids - chemistry; Flavonoids - pharmacology; Food industries; Fundamental and applied biological sciences. Psychology; Hep G2 Cells; Humans; in vitro digestion; Models, Biological; Oxidation-Reduction; phenolic compounds; Phenols - chemistry; Phenols - pharmacology; phytochemicals; Plant Extracts - chemistry; Plant Extracts - pharmacology; plant-based foods; Brazil; ORAC; cellular antioxidant activity; flavonoids; feijoada; in vitro digestion; phenolics; Meal; Digestion; Antioxidant; Flavonoid; In vitro; Polyphenol; Phenols
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf300602w

Consumption of plant food rich meals, such as feijoada, a traditional meal in Brazil, is associated with the reduction of chronic disease. The objectives of this study were to determine phytochemical content and antioxidant activity by chemical and cellular antioxidant assays (CAA) of feijoada with or without in vitro digestion. Feijoada showed no difference in phenolics and flavonoids after digestion. Bound and residue contributions to total phenolics were 20.9% and 32.2%, respectively, suggesting that phenolics reach the colon after intake. Flavonoids in residue and bound fractions represented 50% of total flavonoids. Antioxidant activity of feijoada without digestion was higher than that with digestion; however, it showed lower antiproliferative activity and CAA. Feijoada with in vitro digestion also yielded phenolics with higher CAA. Analyses of whole meals should be used to evaluate phytochemicals present in food mixtures consumed, especially with digestion models coupled with CAA resulting in information similar to those in physiological conditions.