In vitro bioaccessibility of phenolic compounds of black cumin

What is it about?

Methanolic extract of black cumin enriched Polyphenol compounds that showed high antioxidant activity before and after in-vitro gastrointestinal digestion.

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Why is it important?

The evidence from this study suggests that HPLC-DAD-ESI-MS/MS, ICP-MS, and GC/FID are powerful analytical techniques for detecting, in black cumin extracts, phenolic, mineral, and fatty acid compounds based on their chromatographic retention, MS data, and MS/MS fragmentation pattern. The phenolic compounds present in black cumin methanolic extracts showed strong antioxidant activities. Further, the release of bioactive molecules from the black cumin food matrix after in vitro digestion occurs mainly at a very low pH and limited release in the intestine: approximately half of the phenolic compounds were lost during the digestion process, but significant antioxidant activities were still observed in the digested extracts. Finally, our investigations were able to provide the first measurement concerning the stability of the phenolic, flavonoid, and antioxidant activity of black cumin in vitro digestion