Cocoa powder and fermented jackfruit seed flour: A comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion

BACKGROUND Jackfruit seed flour can be used as a cocoa aroma replacer with similar technological properties. The purpose of this study was to investigate the in vivo toxicity and in vitro antioxidant activity of fermented jackfruit seed flour (Fjs) and non‐alkaline cocoa powder (Nac). RESULTS Fjs and Nac extracts (Fjs‐E and Nac‐E) were produced and submitted to in vitro gastrointestinal digestion producing digested fractions named Fjs‐D and Nac‐D, respectively. Nac‐E showed over two‐fold higher oxygen radical absorbance capacity (ORAC) than Fjs‐E. However, after simulated gastrointestinal digestion (in vitro), there were no significant differences between Nac‐D and Fjs‐D (P