Effects of in Vitro Simulated Gastrointestinal Digestion on Antioxidant Components and Activity of Raspberry

被引：0
|
作者：
Shi C. [1 ]
Chen X. [1 ]
Li R. [1 ]
Wang Y. [1 ]
Xie C. [1 ]
机构：
[1] School of Food and Biological Engineering, Xuzhou University of Technology, Jiangsu, Xuzhou
来源：
Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 02期
关键词：
antioxidant activity; raspberry; simulated gastrointestinal digestion; total flavonoids; total phenolics;
D O I：
10.16429/j.1009-7848.2023.02.008
中图分类号：
学科分类号：
摘要：
The changes of total flavonoids content, total polyphenols content and antioxidant activities in raspberry was studied by in vitro simulated gastrointestinal digestion, and the effects of antioxidants on the antioxidant components and activity of raspberry were studied. Results showed that total flavonoids content, total polyphenolics content, reducing power, DPPH! and !OH scavenging rate of raspberry increased significantly during simulated gastric digestion compared with the blank experiment. The maximum amount of total flavonoids, total phenolics content, reducing power, DPPH! and !OH scavenging rate of raspberry during the gastric digestion process were 2.53, 1.23, 1.34, 1.03 times and 1.22 times greater than the amount at 0 h, respectively. The gastric acid control group were raised 1.26, 1.17, 1.32, 1.02 times and 1.12 times greater than the amount at 0 h, respectively. During simulated intestinal digestion, the maximum increased by 0.91, 0.93, 1.22, 1.08 times and 1.07 times greater than the amount at 0 h, respectively. The results showed that pepsin, gastric acid and pancreatic enzyme could promote the release of antioxidants and increase the activity of raspberry. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：83 / 90
页数：7
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