Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
College of Food Science and Engineering, Hainan University, Haikou 570228, China.
Food Res Int. 2021 May;143:110300. doi: 10.1016/j.foodres.2021.110300. Epub 2021 Mar 9.
Plum (Prunus Salicina Lindl) is a rich source of phenolic compounds. However, the bound phenolics and its bioaccessibility and antioxidant activity remain unclear. Hence, the purpose of this study was to determine: 1) phenolic profiles of plum, including both free and bound phenolic fractions, 2) bioaccessibility of phenolic compounds in plum during simulated gastrointestinal digestions, 3) their antioxidant properties. A total of 17 phenolic compounds were identified by UPLC-Q-Exactive Orbitrap/MS with most epicatechin, neochlorogenic acid and procyanidin B2 in the free phenolics fraction, while catechin and epicatechin was the main compounds in the bound phenolics fraction. After the gastrointestinal digestion phase, the most bioaccessible phenolics were quercetin-pentoside (61.64%), cyanidin-3-O-glucoside (43.26%), and naringenin-7-O-β-D-glucoside (42.04%). The antioxidant capacity of both undigested plum and its digested fractions showed a positive correlation with the total phenolics, and with specific individual phenolic compounds such as neochlorogenic acid, epicatechin and procyanidin B2 in undigested plum whereas catechin, neochlorogenic acid, and epicatechin in digested one. The results confirm that bound fraction of plum contribution to the total phenolic content must be taken into account in the assessment of the improving human health effects of plum.
李子（Prunus Salicina Lindl）是酚类化合物的丰富来源。然而，结合酚类物质及其生物利用度和抗氧化活性尚不清楚。因此，本研究的目的是确定：1）李子中的酚类物质谱，包括游离和结合酚类物质；2）李子中酚类物质在模拟胃肠道消化过程中的生物可利用性；3）它们的抗氧化特性。使用 UPLC-Q-Exactive Orbitrap/MS 共鉴定出 17 种酚类化合物，其中游离酚类物质中以表儿茶素、新绿原酸和原花青素 B2 含量最高，而结合酚类物质中以儿茶素和表儿茶素为主。经过胃肠道消化阶段，最具生物可利用性的酚类物质为槲皮素-五糖苷（61.64%）、矢车菊素-3-O-葡萄糖苷（43.26%）和柚皮素-7-O-β-D-葡萄糖苷（42.04%）。未消化李子及其消化产物的抗氧化能力与总酚类物质呈正相关，与未消化李子中的特定酚类化合物如新绿原酸、表儿茶素和原花青素 B2，以及消化后的儿茶素、新绿原酸和表儿茶素呈正相关。结果证实，在评估李子对人体健康的改善作用时，必须考虑李子结合酚类物质对总酚类物质含量的贡献。
