不同收获时间牛蒡根经体外胃肠消化后酚类成分和抗氧化能力的变化。

Effect of in vitro gastro-intestinal digestion on the phenolic composition and antioxidant capacity of Burdock roots at different harvest time.

机构信息

Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.

Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.

出版信息

Food Chem. 2021 Oct 1;358:129897. doi: 10.1016/j.foodchem.2021.129897. Epub 2021 Apr 20.

DOI:10.1016/j.foodchem.2021.129897

PMID:33915426

Abstract

The current study aimed to evaluate how the harvest time affects the phenolic composition in Burdock root flours (BRF) and how these phenolics are influenced by the gastro-intestinal digestive environment. Burdock roots were harvested in 2020 in Jiangsu Province in June (B1), July (B2) and August (B3). The main phenolic, 5-O-caffeoylquinic acid (5-CQA) decreased after in vitro digestion from 1.14 to 0.22 mg/g (B1 < B2 < B3). Total phenolic content of BRF was 61% lower after in vitro digestion whereas 5-CQA bioaccessibility remained at about 60%. Twelve other phenolic compounds were tentatively identified after in vitro digestion. An average reduction in antioxidant capacity of 27% and 10% was observed for DPPH and ABTS, respectively. In conclusion, data demonstrated that phenolic composition, bioaccessibility and antioxidant capacity of Burdock roots harvested at different times were subject to the influence of in vitro gastrointestinal digestion.

摘要

本研究旨在评估收获时间如何影响牛蒡根粉（BRF）中的酚类成分，以及这些酚类物质如何受到胃肠消化环境的影响。牛蒡根于 2020 年 6 月（B1）、7 月（B2）和 8 月（B3）在江苏省收获。体外消化后，主要酚类物质 5-O-咖啡酰奎宁酸（5-CQA）从 1.14 降至 0.22mg/g（B1<B2<B3）。BRF 的总酚含量在体外消化后降低了 61%，而 5-CQA 的生物利用度仍保持在 60%左右。体外消化后，共鉴定出 12 种其他酚类化合物。DPPH 和 ABTS 的抗氧化能力平均分别下降了 27%和 10%。总之，数据表明，不同时间收获的牛蒡根的酚类成分、生物利用度和抗氧化能力都受到体外胃肠消化的影响。