The Digestibility of Hibiscus sabdariffa L. Polyphenols Using an In Vitro Human Digestion Model and Evaluation of Their Antimicrobial Activity.

Hibiscus sabdariffa L. ( H.s. ) is a polyphenolic-rich plant commonly consumed either as a beverage or spice. The aim of the present study was to evaluate the in vitro digestibility of H.s. polyphenols using an in vitro model of digestion which simulates the human stomach and small intestine. The bioaccessible polyphenols released in the digested samples were analyzed by liquid chromatography coupled to photodiode array and mass spectrometry detection. H.s. anthocyanins (cyanidin-3- O -sambubioside and delphinidin-3- O -sambubioside) content drastically dropped during the digestion process from 2.91 ± 0.03 µg g ^-1 and 8.53 ± 0.08 µg g ^-1 ( w/w ) CG (Cyanidin-glucoside) in the raw extract, respectively, to 0.12 ± 0.01 µg g ^-1 0.12 ± 0.01 µg g ^-1 ( w/w ) CG at the end of duodenal digestion. Total polyphenols also have shown a decrease from 1192.65 ± 30.37 µg g ^-1 ( w/w ) in the raw extract to 282.24 ± 7.21 µg g ^-1 ( w/w ) by the end of gastric digestion, in contrast to their increase by the end of duodenal digestion 372.91 ± 3.97 µg g ^-1 ( w/w ). On the other hand, the decrease in certain compounds (e.g., caffeoylquinicandcoumaroylquinic acids) was observed during gastric digestion resulting in an increase of quinic acid in the duodenal aliquots, thus suggesting that this compound was derived from the degradation of the more complex hydroxycinnamic acids. H.s. extract also exhibited a bacteriostatic effect against Staphylococcus aureus ATCC 6538 (MIC of 2.5 mg mL ^-1 ) and a bactericidal effect against a food isolate of Listeria monocytogenes (MBC of 2.5 mg mL ^-1 ). The undigested polyphenols of H.s. in the upper gastrointestinal tract enters the colon, where they are metabolized by the gut microbiota. The present study results showed that resistance of H.s. polyphenols during gastrointestinal digestion might affect their uptake, resulting in a decrease in their digestibility.