Non-extractable polyphenols of green tea and their antioxidant, anti-α-glucosidase capacity, and release during in vitro digestion

被引：51

作者：

Yan, Shuaishuai ^{[1
]}

Shao, Hongjun ^{[1
]}

Zhou, Zhihao ^{[1
]}

Wang, Qi ^{[1
]}

Zhao, Luhua ^{[1
]}

Yang, Xingbin ^{[1
]}

机构：

[1] Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Shaanxi Engn Lab Food Green Proc & Secur Control, Xian 710062, Shaanxi, Peoples R China

来源：

JOURNAL OF FUNCTIONAL FOODS | 2018年 / 42卷

基金：

中国博士后科学基金;

关键词：

Green tea; Non-extractable polyphenol; In vitro digestion; Antioxidant; Anti-alpha-glucosidase; CHROMATOGRAPHY-MASS SPECTROMETRY; GASTROINTESTINAL DIGESTION; PHENOLIC COMPONENTS; CATECHINS; HEALTH; L; OPTIMIZATION; HYDROLYSIS; PROFILES; CEREALS;

D O I：

10.1016/j.jff.2018.01.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The extractable and non-extractable polyphenols (EPP and NEPP) of green tea were characterized. The results showed that the total polyphenolic content of NEPP was 4 times lower than that of EPP, and polyphenolic profiles of NEPP and EPP were also remarkably different, both qualitatively and quantitatively. Furthermore, the antioxidant activity of NEPP, determined by DPPH, ABTS and FRAP assays, was lower compared with EPP, but higher than vitamin C. Meanwhile, NEPP also exhibited alpha-glucosidase inhibitory effect (IC50 1.96 +/- 0.21 mu g/mL) in a noncompetitive manner. Additionally, an in vitro digestion of the green tea residues after EPP extraction led to the release of NEPP, in which gallocatechin, epigallocatechin, catechin, and epicatechin, along with caffeine, were the most abundant compounds. The results of this study indicated that NEPP of green tea are untapped natural sources of antioxidants and alpha-glucosidase inhibitors.

引用

页码：129 / 136

页数：8

共 49 条

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