AuthorAnika Singh and David D. Kitts.

SourceJournal of Food Science 84(3)2019:475-480

AbstractThe study reports on the in vitro bioaccessibility of anthocyanins present in tart cherry extracts formulated with a mineral clay to produce a novel natural health product. Results show that tart cherry anthocyanins are stable and bioaccessible after gastric digestion but were largely transformed or degraded (>70%) after duodenal digestion. This contrasted the fact that total antioxidant capacity of tart cherry extract using oxygen radical absorbance capacity assay increased almost two‐fold after GI digestion. There was no significant difference between anthocyanin recovery when present the mineral clay formulation, compared to control, thus the presence of the cationic‐based mineral clay was not a factor in reducing anthocyanin bioaccessibility, or increasing antioxidant capacity. In vitro digestion of foods or natural health products should be included in protocols that aim to assess overall bioaccessibility and bioactivity of those anthocyanins present in tart cherry.

SubjectAnthocyanins. In vitro digestion. Natural health supplements. Oxygen radical absorbance capacity. Tart cherry.