Evaluating the invitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with nuts

Dried fruits and nuts are considered as healthy snacks and they are often consumed together in the Turkish diet. In order to investigate the effect of codigestion of dried fruits (figs, apricots, raisins) together with nuts (almonds, walnuts, hazelnuts), total phenolics (TP) and total antioxidant capacity (TAC) have been evaluated spectrophotometrically at different phases of simulated gastrointestinal (GI) digestion, using an invitro model. TP, ABTS and CUPRAC results revealed that for all fruit-nut mixtures, the amount recovered in the dialyzed fraction was lower than the recovery of fruits or nuts alone, indicating an antagonistic effect. On the other hand, DPPH results showed that for fig-walnut, fig-hazelnut and apricot-hazelnut mixtures the quantity recovered in the dialyzed fractions were 35-107% higher than the recovery of fruits or nuts alone, representing a synergistic effect. Similarly, FRAP results also demonstrated a synergistic effect in case of fig-walnut, apricot-walnut and apricot-hazelnut mixtures (10-74% higher recovery). Current study provides valuable insights into the changes taking place during invitro GI digestion of dried fruits and nuts.