首页|Phenolic profiles and antioxidant activity of Crataegus pinnatifida fruit infusion and decoction and influence of in vitro gastrointestinal digestion on their digestive recovery

Phenolic profiles and antioxidant activity of Crataegus pinnatifida fruit infusion and decoction and influence of in vitro gastrointestinal digestion on their digestive recovery

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  • NSTL
  • Elsevier
In this work, phenolics and antioxidant activity (AOA) of Chinese organic hawthorn berry (Crataegus pinnatifida) infusion (OHBI, brewed at 100 degrees C for 5/10/15 min) and decoction (OHBD, kept boiling for 5/10/15/30 min) were investigated and their digestive fate was further assessed by in vitro gastrointestinal model (VGIM). Nine phenolic acids, six flavonoids and two procyanidins were detected by HPLC-ESI-MS/MS with the most abundant being procyanidins (1275 +/- 9-1531 +/- 2 mu g/g). Hawthorn berry was a great food matrix for phenolics extraction by infusion (52.7-58.8%)/decoction (62.8-64.3%), and OHBD10 presented the highest amount of phenolics (4148 +/- 20 mu g/g). OHBD kept boiling for 5-15 min exhibited higher AOA than OHBD30 as longer boiling resulted in a greater loss of phenolics. Digestive stability of phenolics varied depending on their structure (phenolic acids > others), digestive phase (small intestinal > gastric) and existing form (bound > free). Overall, 28.2% of phenolics became available for absorption after VGIM, and chlorogenic acid, epicatechin and procyanidin B2 were still the predominant antioxidant contributors. Catechin displayed the highest digestive recovery (244.7%) whereas only 24.4-27.9% were found in the mentioned predominant contributors. Although phenolics decreased after VGIM, relevant AOA (66.5 +/- 1.9-132 +/- 4 mu mol Trolox/g) was observed. OHBI and OHBD could be regarded as bio-accessible sources of antioxidant phenolics for the dietary supplement as well as potential applications in food/pharmaceutical/nutraceutical industries.

Hawthorn berry infusion/decoctionPhenolic compoundsIn vitro gastrointestinal digestionAntioxidant activity

Lou, Xinman、Guo, Xinyu、Wang, Kunhua、Wu, Caiyun、Jin, Yu、Lin, Yawen、Xu, Huaide、Hanna, Milford、Yuan, Long

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Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

Bohai Univ, Coll Food Sci & Engn, Natl & Local Joint Engn Res Ctr Storage Proc & Sa, Jinzhou 121013, Liaoning, Peoples R China

Univ Nebraska, Dept Food Sci & Technol, 1901 North 21st St, Lincoln, NE 68588 USA

Big Green USA Inc, POB 8112, Rowland Hts, CA 91748 USA

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2021

10.1016/j.lwt.2020.110171

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.135
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