Food and Fermentation Industries >

2020 , Vol. 46 >Issue 8: 63 - 71

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022747

Effects of in vitro simulated digestion on apple polyphenols and their antioxidant activities

  • ZHU Xiuling ,
  • YE Jingqin ,
  • SHENG Yijian ,
  • KONG Wenjin ,
  • CHEN Tingran ,
  • FU Xipeng ,
  • DAI Qingyuan
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  • (School of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu 241000, China)

Received date: 2019-11-08

  Online published: 2020-05-20

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Abstract

In this study, the effects of gastrointestinal digestion on apple polyphenols and their antioxidant activity were detected using an in vitro simulated digestion model. The effects were estimated based on the changes of total and main phenolic content and the antioxidant activity of apple polyphenols was evaluated on the basis of DPPH and ABTS free radical scavenging ability, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). The results showed that total phenolic content increased with the prolongation of digestion during gastric digestion. Total phenolic content during intestinal digestion increased firstly and then decreased when digestion time was prolonged. But the total phenolic content during gastric and intestinal digestion was lower than that of before the digestion treatment. The main phenolic components in gastric digestion were chlorogenic acid, epicatechin, caffeic acid and catechin in order from high to low. However, in intestinal digestion only chlorogenic acid could be detected. Gastrointestinal digestion may cause degradation or transformation of major phenolic components. After gastric and intestinal digestion, DPPH and ABTS radical scavenging capacity, FRAP and ORAC values significantly increased. During gastrointestinal digestion, the total phenol content was highly correlated with the antioxidant activities measured by DPPH, ABTS, and ORAC except FRAP. It was illuminated that gastrointestinal digestion resulted in the degradation or conversion of phenolic components and the increasing of antioxidant capacity to some extent.

Key words： apple polyphenols; in vitro simulated digestion; DPPH radical scavenging rate; antioxidant activity; correlation

Cite this article

ZHU Xiuling , YE Jingqin , SHENG Yijian , KONG Wenjin , CHEN Tingran , FU Xipeng , DAI Qingyuan . Effects of in vitro simulated digestion on apple polyphenols and their antioxidant activities[J]. Food and Fermentation Industries, 2020 , 46(8) : 63 -71 . DOI: 10.13995/j.cnki.11-1802/ts.022747

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