Antioxidant activity of goji berries and bilberry at particular digestion stages in an in vitro model simulating the human alimentary tract

Tomasz Tarko , Aleksandra Duda-Chodak , Paweł Satora , Natalia Zając


The aim of the study was to evaluate the antioxidant activity of Chinese boxthorn fruit (goji) and bilberry digestion products. It has been shown that the simulated digestion in the stomach has no significant impact on the compounds of antioxidant nature. Bilberry fruit had significantly higher antioxidant activity of the insoluble fraction of polyphenols when compared with goji fruit. Goji berries were characterized by a high migration rate of polyphenolic compounds through the dialysis membrane. The intestinal microflora had a significant influence on the release of antioxidant components from fruit.
Author Tomasz Tarko (FoFT / DoFTaTM)
Tomasz Tarko,,
- Department of Fermentation Technology and Technical Microbiology
, Aleksandra Duda-Chodak (FoFT / DoFTaTM)
Aleksandra Duda-Chodak,,
- Department of Fermentation Technology and Technical Microbiology
, Paweł Satora (FoFT / DoFTaTM)
Paweł Satora,,
- Department of Fermentation Technology and Technical Microbiology
, Natalia Zając (FoFT / DoFTaTM)
Natalia Zając,,
- Department of Fermentation Technology and Technical Microbiology
Journal seriesPotravinárstvo, ISSN 1338-0230, (B 5 pkt)
Issue year2013
NoSpecial Issue
Publication size in sheets0.5
Keywords in Englishantioxidant activity, polyphenols content, in vitro , bilberry, Chinese boxthorn
ASJC Classification1106 Food Science
Internal identifierWTŻ/2013/3
Languageen angielski
LicenseJournal (articles only); author's original; Other open licence; after publication
Not used for evaluationyes
Score (nominal)0
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2014 = 0.037
Citation count*6 (2020-05-29)
Additional fields
FinansowanieThis project has been financially supported by a grant (decision number DEC-2011/01/B/NZ9/00218) from the National Science Centre (NCN).
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