Impacts of processing conditions on digestive recovery of polyphenolic compounds and stability of the antioxidant activity of green tea infusion during in vitro gastrointestinal digestion
Impacts of processing conditions on digestive recovery of polyphenolic compounds and stability of the antioxidant activity of green tea infusion during in vitro gastrointestinal digestion
复制标题
DOI：
10.1016/j.lwt.2017.11.051
复制
发表时间：
2018-03-01
影响因子：
6
通讯作者：
Ogawa, Yukiharu
中科院分区：
文献类型：
--
作者：
Donlao, Natthawuddhi;Ogawa, Yukiharu
绿色茶样品传统上用不同的烘焙温度（200和300摄氏度）和干燥温度（80、120和160摄氏度）生产。研究了干茶叶、茶浸液和茶浸液在体外胃肠道消化过程中的总多酚含量（TPC）、DPPH自由基清除能力和铁还原抗氧化能力（FRAP）。测定了茶浸液和干茶叶甲醇提取物的颜色。在干茶叶中，TPC、DPPH和FRAP的范围分别为150 - 173 mg GAE/g干样品、1245-1454 μ mol TE/g干样品和2976-3370 μ mol FeSO 4/g干样品，而在茶浸液中，这些值的范围为88 - 130 mg GAE/g干样品、691-930 μ mol TE/g干样品，和1905-2609 μ mol FeSO 4/g干燥样品。更高的工艺苛刻度导致样品中TPC和抗氧化剂活性损失更大。加工条件也改变了所有茶提取物的颜色。茶多酚在整个消化过程中相对稳定，但DPPH和FRAP值在消化后分别下降16.0%-25.7%和15.5%-31.0%。这些结果表明，加工条件影响样品中抗氧化剂耐受消化的能力。
Green tea samples were produced traditionally with different roasting temperatures (200 and 300 degrees C) and drying temperature (80, 120 and 160 degrees C). Total polyphenol content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging ability, and ferric reducing antioxidant power (FRAP) were evaluated in dried tea leaves and tea infusions, and in tea infusions during in vitro gastrointestinal digestion. Colors of tea infusions and methanol extracts of dried tea leaves were measured. In dried tea leaves, TPC, DPPH and FRAP ranged from 150 to 173 mg GAE/g dried sample, 1245-1454 mu mol TE/g dried sample, and 2976-3370 mu mol FeSO4/g dried sample, respectively, whereas in tea infusions, these values ranged from 88 to 130 mg GAE/g dried sample, 691-930 mu mol TE/g dried sample, and 1905-2609 mu mol FeSO4/g dried sample, respectively. Greater process severity resulted in a greater loss of TPC and antioxidant activity in the samples. Processing conditions also altered colors of all tea extracts. Polyphenols in tea infusions were relatively stable throughout digestion, however, reductions in DPPH and FRAP values after digestion ranged from 16.0% to 25.7% and 15.5%-31.0%, respectively. These results indicate that processing conditions affected ability of antioxidants in samples to withstand digestion.