Bioaccessibility and antioxidant activity of fermented chrysanthemum rice wine on In vitro simulated digestion

The purpose of this study was to investigate the bioaccessibility of total phenolic (TPC), total flavonoid (TFC), chlorogenic acid and antioxidant activity in fermented chrysanthemum rice wine (FRW) under in vitro gastrointestinal digestion model compared with rice wine (RW). The fermented samples were digested and the bioactive components and antioxidant activity during gastric phase (GP) and intestinal phase (IP) were analyzed. The results showed that TPC, TFC, ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and oxygen radical absorbance capacity (ORAC) decreased during the gastrointestinal digestion stage. TFC was higher in FRW during in vitro gastrointestinal digestion stage and increased to a maximum of 0.483 mg/mL at IP stage. 2.2- azinobis-3- ethyl-benzothiazoline-6- sulfonic acid (ABTS) reached its maximum value of 91.62% in the late stage of intestinal digestion. The hydroxyl radical scavenging activity (HRSA) increased to 77.94% in the IP-2 phase. In addition, a total of 158 (FRW) and 131 (RW) polyphenols, including flavonoids, isoflavones, phenols and coumarins, were detected and identified by Ultra-high performance liquid chromatography-tandem mass spectrometry ( UPLC-MS) analysis. The biotransformation was carried out between the isomers of phenolic compounds in FRW, where 4,5-dicaffeoylquinic acid might be changed into neochlorogenic acid and chlorogenic acid. Correlation analysis showed that 46.15% of metabolites in FRW were positively correlated with the decrease of DPPH, FRAP and ORAC, while 53.85% were positively correlated with the increase of ABTS and HRSA. The results showed higher bioavailability and antioxidative activity in FRW after in vitro digestion.