STABILITY DEPENDENCE OF BIOACTIVE APOCAROTENOIDS OF KROKOS KOZANIS IN THE PRESENCE OF NATURAL PHENOLIC ANTIOXIDANTS. ITS SIGNIFICANCE IN BIOAVAILABILITY STUDIES

摘要

The present study aimed at examining the limitations of the protective effect that strong phenolic antioxidants have on the oxidation of saffron apocarotenoids (sugar esters of crocetin or crocins, CRTSEs) using an in vitro gastrointestinal digestion model that mimics physiological conditions in the upper digestive tract. The bioaccessibility of CRTSEs from infusions of two commercial blends of saffron with dried fruits, herbs and spices was investigated. Results are discussed with regard to the total phenol content, DPPH radical scavenging activity and also changes in the contents of individual phenolic constituents of the infusions during the digestion procedure. The findings are of importance to establish the minimum phenol concentration required to protect crocins upon encapsulation processes that take place at elevated temperatures (e.g. spray drying).