Wang Zi-Tong, Liu Yu-Ping, Ma Yi-Long, Pan Shuang-Yi, Li Jian-Kang, Shi Shao-Jun, Wu Zheng-Fang, Li Zhi, Shang Ya-Fang, Wei Zhao-Jun
School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.
School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, China.
Heliyon. 2023 May 13;9(5):e16226. doi: 10.1016/j.heliyon.2023.e16226. eCollection 2023 May.
To evaluate the release and activity of Indian jujube phenolics , its peel and pulp were subjected to simulated digestions. The phenolics content and antioxidant activity of the digested samples were determined. The results showed that the total phenolics/flavonoids in the peel were respectively 4.63 and 4.48 times higher than that in the pulp. The release of phenolics and flavonoids respectively increased by 79.75% and 39.98% in the peel and 86.34% and 23.54% in the pulp after the intestinal digestion. The correlation between the total phenolics/flavonoids and antioxidant activity was higher in the peel ( > 0.858, < 0.01) than that in the pulp. The phenolics profiles of the peel were almost the same after the digestion, and four phenolics including naringenin tri-glycoside, quercetin-3--[(2-hexosyl)-6-rhamnosyl] -hexoside, quercetin-3--pentosylhexoside and quercetin-3--(2-pentosyl -rhamnoside)-4'--rhamnoside were found to be the main flavonoids of Indian jujube peel, and they showed high recovery (>89.88%) during the digestion, implying that these phenolics may play a vital role in the function of Indian jujubes.
为评估酸枣酚类物质的释放及活性，对其果皮和果肉进行了模拟消化实验。测定了消化样品中的酚类物质含量及抗氧化活性。结果表明，果皮中总酚类/黄酮类物质含量分别比果肉高4.63倍和4.48倍。肠道消化后，果皮中酚类和黄酮类物质的释放量分别增加了79.75%和39.98%，果肉中分别增加了86.34%和23.54%。果皮中总酚类/黄酮类物质与抗氧化活性之间的相关性高于果肉（>0.858，<0.01）。消化后果皮的酚类物质谱几乎相同，发现柚皮素三糖苷、槲皮素-3-[(2-己糖基)-6-鼠李糖基]-己糖苷、槲皮素-3-戊糖基己糖苷和槲皮素-3-(2-戊糖基-鼠李糖苷)-4'-鼠李糖苷这四种酚类物质是酸枣果皮的主要黄酮类物质，且它们在消化过程中回收率较高（>89.88%），这表明这些酚类物质可能在酸枣的功能中发挥重要作用。
