In vitro digestion combined with cellular assay to determine the antioxidant activity in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits: A comparison with traditional methods

被引：117
作者：
Huang, Haizhi [1 ,2 ]
Sun, Yujing [1 ,2 ]
Lou, Shuting [1 ,2 ]
Li, Hao [3 ]
Ye, Xingqian [1 ,2 ,3 ]
机构：
[1] Zhejiang Univ, Dept Food Sci & Nutr, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Zhejiang, Peoples R China
[2] Zhejiang Key Lab Agrofood Proc, Hangzhou 310058, Zhejiang, Peoples R China
[3] Zhejiang Univ, Fuli Inst Food Sci, Hangzhou 310058, Zhejiang, Peoples R China
来源：
FOOD CHEMISTRY | 2014年 / 146卷
基金：
中国国家自然科学基金;
关键词：
Chinese bayberry fruit; In vitro digestion; Cellular antioxidant activity (CAA); Anthocyanins; Phenolics; PHENOLIC-COMPOUNDS; CAPACITY; STABILITY; ANTHOCYANINS; ORAC;
D O I：
10.1016/j.foodchem.2013.09.071
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The traditional method of chemical extraction (i.e., extracts), combined with chemical antioxidant activity assays cannot assess the real antioxidant activity. In vitro digestion (i.e., digesta) with a cellular antioxidant activity (CAA) assay was developed for the determination of antioxidant activity in Chinese bayberry fruits. In this study, pretreatment methods were studied and the results showed that digesta had more free phenolic acids (FPA) but less total phenolic content (TPC) and total anthocyanin content (TAC) than extracts. Antioxidant activity assays, including ABTS, FRAP, DPPH, ORAC and CAA, were compared. Digesta had lower ABTS. FRAP and DPPH values but higher CAA values than extracts. FPA were better correlated with the chemical antioxidant assays in digesta. The correlations were high between TPC and CAA values in digesta (R-2 = 0.96) but not extracts (R-2 = 0.58). Higher correlations were also obtained between CAA and chemical assays in digesta. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：363 / 370
页数：8
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