Effect of distilled beverageson the antioxidant status and on the stability of polyphenolic composition after the gastrointestinal digestion, in vitro study

Abstract

he in vitro effect of digestion on the quantity of phenols and on the antioxidant status after consuming three types of alcoholic beverages (bilberry brandy from commerce, cherry brandy from craft production and a topinambur distillate supplemented with natural extracts) was determined. There were identified ahigh stability of the total polyphenoliccontent and a relatively constant value of ABTS scavenging activity and of cupric reducing antioxidant capacity. This study also indicated a high stability related to the action of the pancreatin and of bile saltsin the caseof the artisanal sample. If the effect of alcohol intake was eliminated,the results have shown a reduced stability of the beverages containing bilberryand sour cherries, but also a reduced action of the distillate supplemented with spices –Sample 3.