体外胃肠道消化对不同白葡萄酒酿造副产物提取物中酚类化合物和抗氧化活性的影响。
Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts.
机构信息
Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
MeditBio, Faculty of Sciences and Technology, University of Algarve, Faro, Portugal.
出版信息
Food Res Int. 2018 Jul;109:433-439. doi: 10.1016/j.foodres.2018.04.060. Epub 2018 Apr 28.
The effect of in vitro gastrointestinal digestion on phenolic composition and antioxidant activity of different white winemaking byproducts extracts (grape pomace and its parts: seeds, skins and stems) was evaluated. Fourteen individual phenolic compounds were evaluated by UHPLC. The antioxidant activity was measured by DPPH and ORAC assays. Differences on phenolic profile and antioxidant activity were observed depending on the digestion phase, the type of byproduct, the phenolic group and the antioxidant activity assay. In general, digestion had a reducing effect on TPC and antioxidant activity; however, ORAC values of seed and stem extracts increased after digestion and some recovery indexes of the phenolic groups were very high. Results indicate that extracts from white winemaking byproducts are a reliable source of bioaccessible antioxidant compounds, which could be used as functional food ingredients.
本研究评估了体外胃肠道消化对不同白葡萄酒酿造副产物（葡萄渣及其各部分：种子、果皮和果梗）提取物中酚类成分和抗氧化活性的影响。采用 UHPLC 对 14 种单体酚类化合物进行了评估。采用 DPPH 和 ORAC 测定法测定了抗氧化活性。结果表明，在消化阶段、副产物类型、酚类物质组别和抗氧化活性测定方法上，酚类成分和抗氧化活性存在差异。一般来说，消化会降低 TPC 和抗氧化活性；然而，种子和果梗提取物的 ORAC 值在消化后增加，一些酚类物质的恢复指数非常高。结果表明，白葡萄酒酿造副产物提取物是生物可利用抗氧化化合物的可靠来源，可作为功能性食品成分。
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