Profile and activity of phenolic antioxidants in chrysanthemum (Huangshan Gongju) as affected by simulated digestions.

Autor: Ma YL; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, China., Wang Y; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China., Wu ZF; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China., Mei J; Research Institute of Jiangnan Small Pit Brewing Technology, Xuanjiu, China., Zhang WQ; Research Institute of Jiangnan Small Pit Brewing Technology, Xuanjiu, China., Shang YF; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, China., Liu FR; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China., Yang SH; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China., Thakur K; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, China., Wei ZJ; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, China.
Jazyk: angličtina
Zdroj: Journal of food biochemistry [J Food Biochem] 2022 Dec; Vol. 46 (12), pp. e14458. Date of Electronic Publication: 2022 Oct 20.
DOI: 10.1111/jfbc.14458
Abstrakt: The phenolics are the main bioactive substances of Huangshan Gongju, a famous chrysanthemum of China, but their digestive characteristics are still unknown. To explore the digestive properties of Huangshan Gongju phenolics, the flower was extracted and subjected to simulated digestions, and their phenolic profile and activity were analyzed. The results indicated that the total phenolics content and antioxidant activity of the extract varied with the simulated digestion steps, and they generally decreased in the oral and small intestine digestions but increased in the gastric digestion, and high correlations were detected between the total phenolics content and antioxidant activity (0.873 < r < 0.979, p < .01). The change of phenolic profile during the simulated digestions was similar to that of total phenolics content, and six individual phenolics were identified and quantified, and three of them, including chlorogenic acid, apigenin-7-O-rutinoside, and apigenin-7-O-6″-acetylglucoside showed higher recovery (>64.29%), implying they may be the main functional phenolics of Huangshan Gongju. PRACTICAL APPLICATIONS: This study proved that most phenolics in Huangshan Gongju were relatively stable during digestion. The finding may guarantee the application of Huangshan Gongju in the field of functional foods.
(© 2022 Wiley Periodicals LLC.)
Databáze: MEDLINE
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