Data concerning the fate of chokeberry polyphenols during the
digestion process in the presence of food matrix are limited. We
directed our research towards understanding the impact of digestion
and food matrix on bio-accessibility and stability of certain
phenolic compounds from chokeberry juice in stomach and upper
duodenum acid environment. Since the release of phenolics from
food matrix is prerequisite for their uptake, we simulated a simplified
in vitro model of the human digestive tract using a complex
food matrix of defined composition in controlled conditions (pH,
temperature, bile salts, gastric and pancreatic enzymes), which
allows measurement of selected phenolic compounds released
from the ingested product as an indicator of their bioavailability.
The main objectives of this research were to determine the changes
in total phenolic content, total proanthocyanidin content and some
highly abundant anthocyanins as well as changes in their antioxidant
and antiproliferative activity during gastro-intestinal digestion
of chokeberry juice under acid conditions in the presence of
complex food matrix.