ArticleAntioxidants (Basel, Switzerland)2022
Sweeteners from Different Lingonberry Jams Influence on Bioaccessibility of Vitamin C, Anthocyanins and Antioxidant Capacity under In Vitro Gastrointestinal Digestion.
Article in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 15 citations in OpenAlex.
- Bioaccessibility of anthocyanins and bioactive compounds from Brazilian berries and their food matrix interaction: an in vitro gastrointestinal digestion study coupled to UHPLC-ESI-TQD-MS/MS analysis.Journal of the science of food and agriculture · 2026Article
- Unveiling the Potential of Three EndemicAntioxidants (Basel, Switzerland) · 2025Article
- Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus-Maqui Beverages.Foods (Basel, Switzerland) · 2023Article
- Sweeteners' Influence on In Vitro α-Glucosidase Inhibitory Activity, Cytotoxicity, Stability and In Vivo Bioavailability of the Anthocyanins from Lingonberry Jams.Foods (Basel, Switzerland) · 2023Article
- Estimation of degradation kinetics of bioactive compounds in several lingonberry jams as affected by different sweeteners and storage conditions.Food chemistry: X · 2022Article
- Influence of Sweeteners (Sucrose, Sucralose, and Stevia) on Bioactive Compounds in a Model System Study for Citrus-Maqui Beverages.Foods (Basel, Switzerland) · 2022Article
- Characterizations of Six Pomegranate (Molecules (Basel, Switzerland) · 2022Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lingonberries are considered anot fully exploited major source of antioxidants. Their health benefits are closely linked to their bioavailability. Due to growing health concerns, consumers are looking for jams prepared with sweeteners other than white sugar, which could be a good alternative to meet their needs. The aim of this research was to evaluate the influence of sucrose, fructose, erythritol, brown sugar, coconut sugar, stevia and saccharine on the bioaccessibility of vitamin C, anthocyanins andthe antioxidant capacity of lingonberry jams under in vitro gastrointestinal digestion. The vitamin C, total anthocyanin content and antioxidant capacity measured by ABTS and FRAP assays were determined spectrophotometrically. Individual anthocyanins were determined by high performance liquid chromatography. All analyzed compounds were highly altered during gastrointestinal digestion and this effect was more visible in the case of the anthocyanins. Antioxidant capacity decreased after gastric digestion, but after the gastrointestinal step, radical scavenging capacity increased, while reducing power decreased. Vitamin C bioaccessibility was negatively affected by coconut sugar addition, while stevia addition showed a protective effect. Fructose and sucrose increased the total anthocyanin stability during the intestinal phase. Stevia, fructose and coconut sugar exhibited high protection of the antioxidant capacity of lingonberry jams during digestion.
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