In vitro evaluation of the bioaccessibility of antioxidative properties in commercially baby foods

Usal M., ŞAHAN Y.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.57, no.9, pp.3493-3501, 2020 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 57 Issue: 9
  • Publication Date: 2020
  • Doi Number: 10.1007/s13197-020-04384-8
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.3493-3501
  • Keywords: Baby food, Bioaccessibility, Phenolic content, CUPRAC, ABTS, PHENOLIC-COMPOUNDS, VITAMIN-C, CAPACITY, POLYPHENOLS
  • Bursa Uludag University Affiliated: Yes


Fruit-vegetable based products are essential for infants as they widely used the first complementary solid foods. This study aimed to investigate the physicochemical properties, the antioxidant capacities, total phenolic content, and bioaccessibility of 24 different commercially fruit-vegetable based complementary foods. To determination of bioaccessibility, samples were processed by an in vitro digestive enzymatic extraction that mimics the conditions in the gastrointestinal tract. Total polyphenol content was analyzed using Folin-Ciocalteu assay, and antioxidant capacities were assessed by CUPRAC and ABTS methods. The total phenol content of the samples ranges from 892.21 to 1729.13 mg GAE mg/100 g. While the antioxidant capacity of the samples averages 256.26 mu mol TE mg/100 g according to the ABTS method, they were found 2417.79 mu mol TE mg/100 g for CUPRAC method. Also, the bioaccessibility of total phenol content determined 62.72-98.48% of all samples. As a result, antioxidant properties and bioaccessibility of the samples were changed according to the sample content and chemical composition. The use of fruit or fruit juice in the preparation of commercial baby food has improved antioxidant capacity and bioaccessibility, thus increasing the beneficial health effect and nutraceutical properties of the baby meal.