Effects of boiling and in vitro gastrointestinal digestion on the antioxidant activity of Sonchus oleraceus leaves
| Autor: | Arlene McDowell, Zong-Quan Ou, S.M.M.R. Mawalagedera, Kevin S. Gould |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Antioxidant Hot Temperature Oxygen radical absorbance capacity DPPH medicine.medical_treatment 01 natural sciences Models Biological Antioxidants 03 medical and health sciences chemistry.chemical_compound Sonchus Chlorogenic acid medicine Humans Food science Cooking Gastrointestinal tract 030109 nutrition & dietetics biology Plant Extracts 010401 analytical chemistry General Medicine Hep G2 Cells biology.organism_classification 0104 chemical sciences Gastrointestinal Tract Plant Leaves Sonchus oleraceus Biochemistry chemistry Digestion Caco-2 Cells Food Science |
| Zdroj: | Foodfunction. 7(3) |
| ISSN: | 2042-650X |
| Popis: | Leaves of Sonchus oleraceus L. are especially rich in phenolic compounds and have potent extractable antioxidants. However, it is not known how their antioxidant activity changes after cooking and gastrointestinal digestion. We recorded the profile of phenolics and their associated antioxidant activity in both raw and boiled S. oleraceus leaf extracts after in vitro gastric and intestinal digestion, and quantified their antioxidant potentials using Caco-2 and HepG2 cells. Boiling significantly diminished the oxygen radical absorbance capacity (ORAC) and concentrations of ascorbate and chicoric acid in the soluble fractions. In contrast, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and concentrations of caftaric and chlorogenic acids were unaffected. Phenolics in the soluble fraction were absorbed into cultured human cells and exerted antioxidant activity. Only chlorogenic acid content remained stable during gastrointestinal digestion. S. oleraceus appears to be an excellent dietary source of phenolic antioxidants. |
| Databáze: | OpenAIRE |
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