Active Substances Release and Antioxidant Capacity Change of Lentil During Simulated Digestion
In order to understand the changes of active substances in lentils during digestion,with four colors of white,red,black and green as raw materials,the release of polyphenols,flavonoids and anthocyanins in lentils and the changes of antioxidant capacity of lentils during oral,gastric and intestinal digestion were studied by simulated di-gestion model in vitro.The results indicated that the four colors of lentil polyphenols were gradually released during digestion,and the release amounts reached the maximum in the intestinal digestion stage.At the end of simulation di-gestion,the release amounts of white,red,black and green lentil polyphenols were 1.76,1.91,1.94 mg GAE/g and 2.56 mg GAE/g,respectively.Flavonoids and anthocyanins were released the most during the gastric digestion.At the end of simulated digestion,flavonoids were released 0.82,1.75,4.15 mg R/g and 3.92 mg R/g,and antho-cyanins were released 0.06,0.15,0.19 mg/g and 0.20 mg/g,respectively.Black and green lentils released more active substances than red and white lentils.In the simulated digestion process,the antioxidant capacity of lentil di-gestive products at different digestion stages was significantly different(P＜0.05),the DPPH·scavenging ability of four kinds of lentils in gastric digestion stage was stronger,and significantly decreased after intestinal digestion(P＜0.05),green lentil digestive products had the strongest DPPH·scavenging ability and iron ion reducing power.Correlation analysis indicated that flavonoids was the main antioxidant substance of lentils,its releases contents were more strongly correlated with the antioxidant capacity of lentils.
NETL
NSTL
万方数据
