Effects of in vitro simulated digestion on polyphenol, flavonoid anthocyanin and synergistic antioxidant activity of composite black rice porridge
ZHU Renwei1,2, DUN Huiyu2, LIU Ting3, LU Jun2*
1(College of Materials and Chemical Engineering, Tongren University, Tongren 554300, China) 2(College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410003, China) 3(China Certification & Inspection Group Hunan Co. Ltd., Changsha 410003, China)
Abstract: This study adopts in vitro simulated digestion method to prepare the porridge of black rice, rye, black beans, brown rice, red rice and their composite porridge with different proportions of these materials, and determine the content of polyphenols, flavonoids, anthocyanins and DPPH radical scavenging capacity, and the synergistic antioxidant activity as well. The results showed that after simulated digestion in vitro, the contents of polyphenols and flavonoids in five kinds of single ingredients and four kinds of composite porridge were all significantly increased, but the content of anthocyanin was decreased. The DPPH radical scavenging ability was significantly increased, especially for the ratio of black rice and rye porridge was 3∶1 shown the highest antioxidant activity with IC50 values of 0.48 mg/mL. Two ingredients in the distribution of rice porridge interaction results showed that after simulated digestion treatment, the three composite porridge included black rice and purple rice, black rice and rye, black rice and red rice in the ratio of 3∶1 all showed a good synergistic antioxidant effect. However, the porridge of all proportions of black rice and black bean whatever simulated digestion or not exhibit antagonism effect. The study results provide a reference for the development and utilization of colored rice porridge.
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2021, Vol. 47 
