The effect of simulated digestion on the composition of phenolic compounds and antioxidant activities in lychee pulp of different cultivars
The effect of simulated digestion on the composition of phenolic compounds and antioxidant activities in lychee pulp of different cultivars
复制标题
模拟消化对不同品种荔枝果肉酚类化合物组成及抗氧化活性的影响
DOI：
10.1111/ijfs.14217
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发表时间：
2019-11
影响因子：
3.3
通讯作者：
Zhang Jie
中科院分区：
文献类型：
--
作者：
Su Dongxiao;Luo Mukang;Liu Hesheng;Qi Xiangyang;Zeng Qingzhu;He Shan;Fen Shilun;Zhang Jie
使用模拟的胃液（SGF）和肠液（SIF）消化来评估消化对六种lychee品种果肉的酚类化合物和抗氧化能力的影响。咖啡酸，阿魏酸，procyani
Simulated gastric fluid (SGF) and intestinal fluid (SIF) digestion were used to evaluate the effects of digestion on the composition of phenolic compounds and antioxidant capacities of the pulp of six lychee cultivars. Caffeic acid, ferulic acid, procyanidin B2, epicatechin, A‐type procyanidin trimer, procyanidin A2, quercetin‐3‐rutinose‐7‐rhamnoside, rutin and isoquercitrin were quantified using HPLC‐DAD. Lychee pulp had high concentrations of procyanidin B2 (0.30~15.53 mg g⁻¹), procyanidin A2 (0.29~0.52 mg g⁻¹) and quercetin‐3‐rutinose‐7‐rhamnoside (0.16~0.45 mg g⁻¹). SGF and SIF Digestion, which significantly decreased the concentration of procyanidin B2, epicatechin and quercetin‐3‐rutinose‐7‐rhamnoside. But observably increased the concentration of procyanidin A2. Compared with deionized water treatment (DW), the total phenolic content (TPC) and total flavonoid content (TFC) of different lychee pulps significantly increased after SGF and SIF digestion. After SGF digestion, the ferric ion reducing antioxidant power (FRAP) of lychee pulps increased while the ABTS+ free radical scavenging ability (ABTS) had a slight decline. This shows that simulated digestion improves the bioactive component and antioxidant activity of different varieties of lychee pulp.
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DOI：
10.1016/j.jssas.2017.06.002
发表时间：
2017-06
影响因子：
--
作者：
A. Alexander-Aguilera;Isaac Aguirre-Maldonado;Jorge Rodríguez Antolín;Leticia Nicolás Toledo;Ida Soto Rodríguez-Ida-Soto
通讯作者：
A. Alexander-Aguilera;Isaac Aguirre-Maldonado;Jorge Rodríguez Antolín;Leticia Nicolás Toledo;Ida Soto Rodríguez-Ida-Soto
影响因子：
4
作者：
Etcheverry P;Grusak MA;Fleige LE
通讯作者：
Fleige LE
影响因子：
4.2
作者：
Brat, Pierre;George, Stephane;Amiot, Marie Josephe
通讯作者：
Amiot, Marie Josephe
影响因子：
6.1
作者：
Mahattanatawee, Kanjana;Manthey, John A.;Baldwin, Elizabeth A.
通讯作者：
Baldwin, Elizabeth A.
影响因子：
3.3
作者：
S. K. T. Seraglio;L. V. Gonzaga;Mayara Schulz;Luciano Vitali;G. Micke;A. C. O. Costa;R. Fett;G. Borg
通讯作者：
S. K. T. Seraglio;L. V. Gonzaga;Mayara Schulz;Luciano Vitali;G. Micke;A. C. O. Costa;R. Fett;G. Borg