Li Zhi, Zhang Xu-Yang, Ma Yi-Long, Wu Qian-Lan, Guo Xin, Wu Zheng-Fang, Shang Ya-Fang, Yang Shao-Hua, Niu Xiang-Li, 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. 2024 Sep 6;10(18):e37549. doi: 10.1016/j.heliyon.2024.e37549. eCollection 2024 Sep 30.
Since time immortal, people have used the well-known Chinese fruit Xuan-Mugua for both traditional medicine and nourishment. With an aim to explore the digestive and antioxidant properties of the phenolics, Xuan-Mugua peel and pulp were extracted, digested and analyzed . Our results indicated that the total phenolics content (TPC), total flavonoids content (TFC) and the antioxidant activity of the peel were 3.24-8.89 times higher than that of pulp. The contents and activity of the peel and pulp consistently dropped in the sequence of oral, gastric, and small intestine digestions, from 22.78 % to 52.16 %. With a level of 1.590 ± 0.060 and 0.395 ± 0.015 mg g dried weight in the peel and pulp, respectively, chlorogenic acid was the primary phenolic ingredient in Xuan-Mugua, with a promising recovery (81.39-82.23 %) during the digestion. According to these results, Xuan-Mugua exhibited an appreciable level of phenolic content and antioxidant activity during digestion, making it a suitable ingredient for use in functional foods.
自古以来，人们就将著名的中国水果宣木瓜用于传统医学和营养保健。为了探究酚类物质的消化特性和抗氧化特性，对宣木瓜的果皮和果肉进行了提取、消化和分析。我们的结果表明，果皮中的总酚含量（TPC）、总黄酮含量（TFC）和抗氧化活性比果肉高3.24至8.89倍。在口腔、胃和小肠消化过程中，果皮和果肉的含量及活性均依次下降，降幅为22.78%至52.16%。绿原酸是宣木瓜中的主要酚类成分，果皮和果肉中绿原酸的含量分别为1.590±0.060和0.395±0.015毫克/克干重，消化过程中的回收率有望达到81.39%至82.23%。根据这些结果，宣木瓜在消化过程中表现出相当可观的酚类含量和抗氧化活性，使其成为功能性食品的合适成分。
