[6-1015-A] Functional/Wellness Foods & Nutrition (2)

[6-1015-A-01] Change of Bioactive Compounds and Bioactivities of Crisphead Lettuce during Simulated In Vitro Digestion

*Sunantha Ketnawa¹, Yukiharu Ogawa¹ (1. Graduate School of Horticulture, Chiba University(Japan))

Keywords:In vitro digestion, crisphead lettuce, bioactive compounds, bioactivity, bioaccessibility

Lettuces (Lactuca sativa L.) are the most popular vegetables in the world and are consumed in increasing amounts due to a good contribution to human health. Favorite species are butterhead, romaine, and, most importantly, crisphead (iceberg) lettuce. Crisphead lettuce is also of particular interest due to its high content in antioxidants and phytochemicals including caffeic acid and its derivatives, flavonols, vitamins C and E, chlorophyll, and carotenoids. The potential health benefit of crisphead lettuce before and after the simulated in vitro digestion will be represented by the recovery, bioaccessibility, and change of bioactive compounds [including total phenolic (TPC) and total flavonoids content (TFC)] and bioactivities [in vitro antioxidant activities including 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, ferric reducing antioxidant power (FRAP) and metal ion chelating (MIC)]. Thus, the objectives of this study were to study the change on recovery and bioaccessibility of those properties of cripshead lettuce utilizing simulated in vitro digestion model. The results suggest that the releasing of bioactive compounds as well as bioactivities increased during gastric digestion and intestinal digestion for 1 h then decreased when IVD completed, thus coordinated with recovery and bioaccessibility index. Crisphead lettuce showed the highest recovery and bioaccessibility of TPC and TFC at gastric phase digestion for more than 60% and 70%, respectively whereas the lowest of those found in after finish digestion for around 50% for both TPC and TFC. Among all bioactivities, crisphead lettuce sample showed the recovery and bioaccesibility of ABTS (61-92%) followed by FRAP (71-84%), DPPH (24-52%) and MIC (21-46%) during the digestion. The present study suggests that cripshead lettuce maintains stability in both bioactive compound and bioactivities during the digestion. Regarding the 4 methods used, significant correlations were found between bioactive compounds and antioxidant activity while ABTS exhibited weaker with TFC than TPC. Taken together, a relatively tight coupling of four parameters indicates that every one of them can be considered as a relevant and reliable characteristic of the antioxidant capacity of lettuce. This would provide a scientific basis for further studies on develop formulating new functional foods due to high nutritional value tolerant.