Choi Seung-Su, Jung Young Sung, Hwang Gyo-Ha, Lee Sanggil, Han Nam Soo, Kim Dae-Ok
Department of Food Science and Biotechnology, Kyung Hee University, Yongin, 17104, Republic of Korea.
Department of Food Science and Nutrition, Pukyong National University, Busan, 48513, Republic of Korea.
Plant Foods Hum Nutr. 2025 Jan 6;80(1):29. doi: 10.1007/s11130-024-01265-9.
This study investigated the correlations between phenolic compounds and antioxidant capacities of Korean red pine (Pinus densiflora Sieb. et Zucc.) bark (RPB) fractions after in vitro gastrointestinal digestion. RPB extracts were prepared using 70% (v/v) aqueous ethanol and further fractionated with n-hexane, ethyl acetate, and water. Their antioxidant capacities were evaluated using three assays. Phenolic compounds were quantified using a liquid chromatography system to assess their stability. The antioxidant capacities of RPB extract and its fractions were significantly influenced by the digestive process. Gastric digestion increased the contents of procyanidin B1 and catechin, whereas intestinal digestion degraded most of the phenolic compounds except protocatechuic acid. Principal component analysis revealed that taxifolin had the greatest impact on data variability, indicating that this polyphenol plays an important role in the antioxidant capacity of RPB. This study provides insights into the stability and bioaccessibility of phenolic compounds in RPB under simulated gastrointestinal conditions, supporting its potential use as a source of natural antioxidants in dietary supplements.
本研究调查了韩国赤松（Pinus densiflora Sieb. et Zucc.）树皮（RPB）提取物在体外胃肠道消化后酚类化合物与抗氧化能力之间的相关性。RPB提取物用70%（v/v）乙醇水溶液制备，并用正己烷、乙酸乙酯和水进一步分级分离。使用三种分析方法评估其抗氧化能力。使用液相色谱系统对酚类化合物进行定量，以评估其稳定性。RPB提取物及其分级分离物的抗氧化能力受到消化过程的显著影响。胃消化增加了原花青素B1和儿茶素的含量，而肠道消化降解了除原儿茶酸之外的大多数酚类化合物。主成分分析表明，紫杉叶素对数据变异性影响最大，表明这种多酚在RPB的抗氧化能力中起重要作用。本研究为模拟胃肠道条件下RPB中酚类化合物的稳定性和生物可及性提供了见解，支持其作为膳食补充剂中天然抗氧化剂来源的潜在用途。
