Changes in the phenolic contents and antioxidant activities of citrus peels from different cultivars after in vitro digestion

被引：24
|
作者：
Su, Dongxiao [1 ,2 ,3 ]
Liu, Hesheng [2 ,4 ]
Zeng, Qingzhu [1 ]
Qi, Xiangyang [2 ,4 ]
Yao, Xueshuang [3 ]
Zhang, Jie [2 ,4 ]
机构：
[1] Guangzhou Univ, Sch Chem & Chem Engn, Guangzhou Higher Educ Mega Ctr, Guangzhou 510006, Guangdong, Peoples R China
[2] Zhejiang Wanli Univ, Zhejiang Prov Top Key Discipline Biol Engn, Ningbo 315100, Zhejiang, Peoples R China
[3] Yangtze Univ, Coll Life Sci, Jingzhou 434025, Peoples R China
[4] Zhejiang Wanli Univ, Coll Biol & Environm Sci, Ningbo 315100, Zhejiang, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2017年 / 52卷 / 11期
关键词：
Antioxidant activity; citrus; digestion; polyphenols; TOXICOLOGICAL EVALUATION; EX-TANAKA; FLAVONOIDS; EXTRACT; OBESITY; FRUIT; CAPACITIES; PREVENTION; NARINGIN; TISSUES;
D O I：
10.1111/ijfs.13532
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to investigate the effects of in vitro digestion on the phenolic contents and antioxidant activities of citrus peels. Three different varieties of citrus peels (mandarin, ponkan and red tangerine) were treated with simulated gastric fluid (SGF) and simulated intestinal fluid (SIF). The results showed that the SGF or SIF treatments of the citrus peels did not significantly increase the total phenolic content (TPC) or total flavonoid content (TFC), except for that of the TFC of ponkan peel treated with SGF. However, simulated in vitro digestion did improve the antioxidant activities measured with FRAP and ABTS methods. The effect of SGF was more positive than those of SIF for the FRAP assay, but the opposite was true for ABTS. Notably, both simulated digestion techniques decreased the DPPH free radical scavenging abilities. Simulated digestion in vitro changed the antioxidant activities of the citrus peels.
引用
收藏
页码：2471 / 2478
页数：8
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