Comparison of in vitro anti-lipase and antioxidant activities, and composition of commercial chokeberry juices

Abstract

Inhibition of digestive lipases refers to the suppression of dietary fat absorption and, to some extent, to a strategy against overweight and obesity. In this study, the effect of five commercial black chokeberry juices on pancreatic lipase as a key enzyme relevant to obesity was investigated using as substrates triolein, sunflower oil, and rapeseed oil emulsions as well as 4-methylumbelliferyl oleate. The juices were also analyzed for antioxidant capacity (ABTS·+, DPPH·, FRAP methods), qualitative and quantitative composition of phenolic compounds and nutrients. Significant differences were observed among their chemical compositions and biological activities. Chokeberry juices were rich in proanthocyanidins, followed by the hydroxycinnamic acids, anthocyanins, and flavonols. Their inhibitory activity against pancreatic lipase was related to polyphenol content, that of proanthocyanidins. The results reported herein have shown the influence of proanthocyanidin degree of polymerization on the inhibitory activity, especially in lipid emulsions. In conclusion, this work suggests that chokeberry juice may be a potential source of dietary fat absorption inhibitors, especially if it contains high molecular phenolic compounds.