Cheng Ming, He Jiali, Gu Yu, Wu Gang, Tan Lehe, Li Chuan, Xu Fei, Zhu Kexue
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China.
School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Antioxidants (Basel). 2023 Dec 23;13(1):37. doi: 10.3390/antiox13010037.
An in vitro gastrointestinal digestion model was applied to investigate the effect of digestion on the phenolic compounds and antioxidant capacity of Lam. (jackfruit) pulp. The total phenol content (TPC) was determined using Folin-Ciocalteu method, and the antioxidant activities were evaluated by DPPH and ABTS assays. Phenolic compounds were analyzed using ultra-performance liquid chromatography coupled with electrospray ionization, followed by quadrupole time-of-flight mass spectrometry (UPLC-ESI-Q-TOF-MS/MS). The results showed that TPC was significantly higher after gastric digestion. Thirty phenolic compounds (hydroxybenzoic acids and derivatives, hydroxycinnamic acids and derivatives, and flavonoids) were identified. The antioxidant activities of the digested samples varied with the TPC, and there was a correlation between antioxidant activity and TPC. The present study implies that gastrointestinal digestion may improve TPC and increase the amount of free phenolic compounds, mainly related to changes in pH value and digestive enzymes.
采用体外胃肠道消化模型研究消化对波罗蜜果肉中酚类化合物和抗氧化能力的影响。采用福林-酚法测定总酚含量（TPC），并通过DPPH和ABTS法评估抗氧化活性。酚类化合物采用超高效液相色谱-电喷雾电离-四极杆飞行时间质谱联用（UPLC-ESI-Q-TOF-MS/MS）进行分析。结果表明，胃消化后TPC显著升高。鉴定出30种酚类化合物（羟基苯甲酸及其衍生物、羟基肉桂酸及其衍生物和黄酮类化合物）。消化样品的抗氧化活性随TPC的变化而变化，抗氧化活性与TPC之间存在相关性。本研究表明，胃肠道消化可能会提高TPC并增加游离酚类化合物的含量，这主要与pH值和消化酶的变化有关。
