College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian, 350002, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian, 350002, China.
Food Chem Toxicol. 2020 May;139:111239. doi: 10.1016/j.fct.2020.111239. Epub 2020 Mar 4.
The effects of roasting and in vitro digestion on total phenolic content (TPC), total flavonoid content (TFC), phenolic profiles, and antioxidant activity of water-soluble extracts from six varieties of sesame were investigated in this study. Our results showed that the major phenolic compounds in raw, roasted and digested sesame were gallic acid (GA), protocatechuic acid (PA), 4-hydroxybenzoic acid (4 HBA), ferulic acid (FA) and quercetin (Quer). Roasting significantly increased the TPC, pinoresinol diglucoside (PD), sesamol, as well as the content of phenolic compounds (especially GA, PA, 4 HBA and Quer) in sesame, but kept or reduced the TFC, sesamin and sesamolin. After roasting, the antioxidant potency composite index (ACI) of six varieties of sesame was significantly increased by 29.8%-216.6%. Additionally, the ACI of gastric digestion was significantly higher than that of oral and intestinal digestion during the in vitro digestion of the roasted-sesame, except for the varieties of Ganzhi 9 and Ganzhi 17. This study showed that five phenolic compounds (GA, PA, 4 HBA, p-coumaric acid, Quer) and sesamol of the water-soluble extracts contributed to the antioxidant activities of the digestive products of sesame.
本研究考察了烘焙和体外消化对六种芝麻品种水溶性提取物中总酚含量（TPC）、总黄酮含量（TFC）、酚类组成和抗氧化活性的影响。研究结果表明，生、烤、消化芝麻中的主要酚类化合物为没食子酸（GA）、原儿茶酸（PA）、4-羟基苯甲酸（4 HBA）、阿魏酸（FA）和槲皮素（Quer）。烘焙显著增加了 TPC、松柏醇二葡萄糖苷（PD）、芝麻素以及芝麻中酚类化合物的含量（尤其是 GA、PA、4 HBA 和 Quer），但保持或降低了 TFC、芝麻素和芝麻林素的含量。烘焙后，六种芝麻的抗氧化能力综合指数（ACI）显著增加了 29.8%-216.6%。此外，在体外消化过程中，除了干支 9 号和干支 17 号外，烤芝麻的胃消化 ACI 明显高于口腔和肠道消化。本研究表明，五种酚类化合物（GA、PA、4 HBA、对香豆酸、槲皮素）和芝麻素的水溶性提取物对芝麻消化产物的抗氧化活性有贡献。
