Effect of in vitro digestion upon the antioxidant capacity of aqueous extracts of Agrimonia eupatoria, Rubus idaeus, Salvia sp and Satureja montana

Abstract

An in vitro digestion/Caco-2 cell culture model was used to assess the stability and bioavailability of phenolic compounds in aqueous extracts of Four herbal infusions, traditionally used as functional drinks in Portugal. Alterations in antioxidant power were monitored by ABTS(+), whereas the profile of phenolic compounds was ascertained by HPLC-DAD. The bioavailability of rutin - an important flavonoid present in such extracts, and thus a representative of those compounds, was assessed across Caco-2 cells via LC-MS/MS. Our results indicate that several antioxidant compounds are not affected by the (simulated) digestive process, whereas others undergo decreases in their activity throughout said process; a few have their antioxidant capacity hampered under stomach-like conditions. It was also found that rutin can be transported across the Caco-2 cell barrier.