Effect of <i>in Vitro</i> Simulated Digestion on Flavonoid and Reducing Ability of Fresh-cut Apple Residue

CHANG Hong; WANG Shuang; ZHOU Jiahua; LI Wensheng; WANG Yunxiang; WANG Baogang

doi:10.13386/j.issn1002-0306.2021090182

Volume 43 Issue 20

Oct. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(20): 39-44. > DOI: 10.13386/j.issn1002-0306.2021090182

CHANG Hong, WANG Shuang, ZHOU Jiahua, et al. Effect of in Vitro Simulated Digestion on Flavonoid and Reducing Ability of Fresh-cut Apple Residue[J]. Science and Technology of Food Industry, 2022, 43(20): 39−44. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090182.

Citation:

PDF (2566 KB)

Effect of in Vitro Simulated Digestion on Flavonoid and Reducing Ability of Fresh-cut Apple Residue

CHANG Hong^{1, 2,},
WANG Shuang³,
ZHOU Jiahua^{1, 2},
LI Wensheng^{1, 2},
WANG Yunxiang^{1, 2},
WANG Baogang^{1, 2, ,}

1.
Institute of Agri-food Processing and Nutrition Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China
2.
Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing 100097, China
3.
Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China

More Information

Received Date: September 14, 2021
Available Online: August 09, 2022

Graphical Abstract

Abstract

Abstract

The in vitro simulation of gastrointestinal digestion was performed on the flavonoid of fresh-cut apple pomace residue to determine the changes of flavonoids content and their reducing ability during the simulated digestion process, in order to provide reference values for the further development and utilization of flavonoids in fresh-cut apple peels and pomace. The results showed that flavonoids content and reducing ability during the gastric digestion simulation increased significantly in 2 h compared with the undigested group(P<0.05). Pepsin and sour chemical environment had a facilitating effect on both the release and reduction ability of flavonoids. During the intestinal digestion simulation, the flavonoids obviously increased during 2~3 h of digestion compared with the undigested group(P<0.05), and the reducing ability also significantly increased. The flavonoid content and reducing ability of intestinal juice digestion group (with pancreatic enzyme) were higher than that of blank group (without pancreatic enzyme), the pancreatic enzyme also played a positive enhancing effect on both the release of flavonoids and their reducing ability.
- fresh-cut apple,
- residue,
- flavonoids,
- reducing ability,
- in vitro simulation of digestion

FullText(HTML)

References (31)

References

[1]	VRHOVSEK U, RIGO A, TONON D, MATTIVI F. Quantitation of polyphenols in different apple varieties[J]. Journal of Agricultural and Food Chemistry,2004,52(21):6532−6538. doi: 10.1021/jf049317z
[2]	唐先谱, 李喜宏, 张彪, 等. 复合保鲜剂对鲜切苹果贮藏品质影响的研究[J]. 中国食品添加剂,2018(2):138−143. [TANG X P, LI X H, ZHANG B, et al. Research on the effect of compound preservatives on the storage quality of fresh cut apple[J]. China Food Additives,2018(2):138−143. doi: 10.3969/j.issn.1006-2513.2018.02.015
[3]	陈晨, 胡文忠, 姜爱丽, 等. 半胱氨酸控制鲜切苹果褐变的生理机制[J]. 食品科学,2018,39(3):282−288. [CHEN C, HU W Z, JIANG A L, et al. Physiological mechanism for browning inhibition in fresh-cut apple by cysteine[J]. Food Science,2018,39(3):282−288. doi: 10.7506/spkx1002-6630-201803042
[4]	CORTELLINO G, GOBBI S, BIANCHI G, RIZZOLO A. Modified atmosphere packaging for shelf life extension of fresh-cut apples[J]. Trends in Food Science and Technology,2015,46(2):320−330. doi: 10.1016/j.jpgs.2015.06.002
[5]	管磬馨, 胡文忠, 李婉莹, 等. 毛茶茶多酚提取工艺优化及其对鲜切苹果品质的影响[J]. 食品工业科技,2019,40(23):124−129. [GUAN Q X, HU W Z, LI W Y, et al. Optimization of extraction process of tea polyphenols from Maocha tea and its effect on quality of fresh-cut apples[J]. Science and Technology of Food Industry,2019,40(23):124−129.
[6]	王宝刚. 鲜切水果加工技术与质量评价[M]. 北京: 中国轻工业出版社, 2021 WANG B G. Fresh-cut fruit processing technology and quality evaluation[M]. Beijing: China Light Industry Press, 2021.
[7]	韦婷, 何靖柳, 冯林, 等. 苹果皮渣的利用现状及展望[J]. 广东蚕业,2020,54(6):28−29. [WEI T. Utilization status and prospect of apple peel[J]. Guangdong Sericulture,2020,54(6):28−29. doi: 10.3969/j.issn.2095-1205.2020.06.11
[8]	冯涛, 杨容, 李越敏, 等. 苹果多酚提取物抗氧化活性研究[J]. 食品研究与开发,2008,29(12):189−192. [FENG T, YANG R, LI Y M, et al. Study on antioxidant activity of apple polyphenol extracts[J]. Food Research and Development,2008,29(12):189−192. doi: 10.3969/j.issn.1005-6521.2008.12.055
[9]	麻剑南, 何倩倩, 王雅丽, 等. 苹果皮有效成分及药理作用研究进展[J]. 食品与药品,2013,15(3):219−223. [MA J N, HE Q Q, WANG Y L, et al. Research progress on chemical constituents and pharmacological effects of apple peels[J]. Food and Drug,2013,15(3):219−223. doi: 10.3969/j.issn.1672-979X.2013.03.026
[10]	LIN T E, LESCH A, LI C L, GIRAULT H H. Mapping the antioxidant activity of apple peels with soft probe scanning electrochemical microscopy[J]. Journal of Electroanalytical Chemistry,2017,786:120−128. doi: 10.1016/j.jelechem.2017.01.015
[11]	王玉, 刘琦, 耿杰. 沙棘黄酮的分离纯化及其抗运动性疲劳作用[J]. 食品工业科技,2020,41(23):169−174. [WANG Y, LIU Q, GENG J. Purification and resisting movement fatigue activity of flavonoids from Hippophae rhamnoides L[J]. Science and Technology of Food Industry,2020,41(23):169−174. doi: 10.13386/j.issn1002-0306.2020020153
[12]	HUANG H Z, SUN Y J, LOU S T, et al. In vitro digestion combined with cellular assay to determine the antioxidant activity in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits: A comparison with traditional methods[J]. Food Chemistry,2014,146:363−370. doi: 10.1016/j.foodchem.2013.09.071
[13]	GUMIENNA M, LASIK M, CZARNECKI Z. Bioconversion of grape and chokeberry wine polyphenols during simulated gastrointestinal in vitro digestion[J]. International Journal of Food Science and Nutrition,2011,62(3):226−233. doi: 10.3109/09637486.2010.532115
[14]	MR A, TMC A, HCDSH A, et al. Encapsulation of broccoli extract by electrospraying: Influence of in vitro simulated digestion on phenolic and glucosinolate contents, and on antioxidant and antihyperglycemic activities-ScienceDirect[J]. Food Chemistry,2020:339.
[15]	IORE R, BARILLARI J, ROLLIN P. Comment on in vitro gastrointestinal digestion study of broccoli inflorescence phenolic compounds, glucosinolates, and vitamin C[J]. Journal of Agricultural & Food Chemistry,2004,52(24):7432−7433.
[16]	GULLON B, PINTADO M E, FERNÁNDEZ-LÓPEZ J, et al. In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability[J]. Journal of Functional Foods,2015,19:617−628. doi: 10.1016/j.jff.2015.09.056
[17]	曹卓阳, 林晓娟, 张宏婧, 等. 超高静压和体外消化对芝麻酚类物质、抗氧化活性及结构的影响[J]. 食品工业科技,2022,43(3):33−39. [CAO Zhuoyang, LIN Xiaojuan, ZHANG Hongjing, et al. Effects of ultra-high static pressure and in vitro digestion on phenolics, antioxidant activity and structure from sesame[J]. Science and Technology of Food Industry,2022,43(3):33−39. doi: 10.13386/j.issn1002-0306.2021040138
[18]	TAGLIAZUCCHI D, VERZELLONI E, BERTOLINI D, et al. In vitro bioaccessibility and antioxidant activity of grape polyphenols[J]. Food Chemistry,2010,120(2):599−606. doi: 10.1016/j.foodchem.2009.10.030
[19]	TARKO T, DUDA-CHODAK A, ZAJAC N. Digestion and absorption of phenolic compounds assessed by in vitro simulation methods. A review[J]. Roczniki Państwowego Zakadu Higieny,2013,64(2):79−84.
[20]	CHEN Y, LIN H, LIN M, et al. Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame[J]. Food and Chemical Toxicology,2020:111239.
[21]	闵芳芳, 聂少平, 万宇俊, 等. 青钱柳多糖在体外消化模型中的消化与吸收[J]. 食品科学,2013,34(21):24−29. [MIN F F, NIE S P, WAN Y J, et al. In vitro digestion and absorption of polysaccharide from Cyclocarya paliurus leaves[J]. Food Science,2013,34(21):24−29.
[22]	BLANQUET S, EVELIJIN Z, BEYSSAC E, et al. A dynamic artificial gastrointestinal system for studying the behavior of orally administered drug dosage forms under various physiological conditions[J]. Pharmaceutical Research,2004,21(4):585−591. doi: 10.1023/B:PHAM.0000022404.70478.4b
[23]	周笑犁, 吴珊珊, 林栋, 等. 体外模拟消化对蓝莓皮渣粗提物抗氧化成分及其活性的影响[J]. 食品研究与开发,2018,39(4):26−32. [ZHOU X L, WU S S, LIN D, et al. Changes in antioxidant substances and activity in crude extract of blueberry pomace during in vitro simulated digestion[J]. Food Research and Development,2018,39(4):26−32. doi: 10.3969/j.issn.1005-6521.2018.04.005
[24]	LI X C, CHEN D F, MAI Y, WEN B, WANG X Z. Concordance between antioxidant activities in vitro and chemical components of Radix Astragali (Huangqi)[J]. Natural Product Research,2012,26(11):1050−1053. doi: 10.1080/14786419.2010.551771
[25]	齐美娜. 紫色马铃薯中花色苷的提取、产品研制及其抗氧化活性的研究[D]. 哈尔滨: 东北农业大学, 2013 QI M N. Studies on extraction, the development of products and antioxidant activity of anthocyanins in purple potato[D]. Harbin: Northeast Agricultural University, 2013.
[26]	楼舒婷, 林雯雯, 孙玉敬, 等. 黑果枸杞中多酚的体外消化及其抗氧化性研究[J]. 食品工业科技,2015,36(11):66−70. [LOU S T, LIN W W, SUN Y X, et al. Research of bioavailability and antioxidant activity of polyphenol in Lycium ruthenicum Murr[J]. Science and Technology of Food Industry,2015,36(11):66−70.
[27]	饶雪甜, 曾新安, 林松毅, 等. 黑果腺肋花楸在体外模拟消化过程中酚类物质及抗氧化性的变化规律[J]. 现代食品科技, 2020, 36(12): 77−83 RAO X T, ZENG X A, LIN S Y, et al. Changing trends in the phenolic substances and antioxidant activities of chokeberry (Aronia melanocarpa) subjected to in vitro simulated digestion[J]. Modern Food Science and Technology, 2020, 36(12): 77−83.
[28]	彭梦雪, 从彦丽, 刘冬. 模拟胃肠消化评价苹果多酚、黄酮及抗氧化活性的相关性[J]. 现代食品科技,2016,32(1):122−128. [PENG M X, CONG Y L, LIU D. Determination of antioxidant activity and the contents of polyphenols and flavonoids of apples by simulated gastrointestinal digestion[J]. Modern Food Science and Technology,2016,32(1):122−128. doi: 10.13982/j.mfst.1673-9078.2016.1.020
[29]	颜才植, 叶发银, 赵国华. 食品中多酚形态的研究进展[J]. 食品科学,2015,36(15):275−280. [YAN C Z, YE F Y, ZHAO G H. Review of studies on free and bound polyphenols in foods[J]. Food Science,2015,36(15):275−280.
[30]	OU B X, HUANG D J, HAMPSCH-WOODILL M, et al. Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity(ORAC) and ferric reducing antioxidant power(FRAP) assays: A comparative study[J]. Journal of Agricultural and Food Chemistry,2002,50(11):3122−3128. doi: 10.1021/jf0116606
[31]	聂继云, 吕德国, 李静, 等. 苹果果实中类黄酮化合物的研究进展[J]. 园艺学报,2009,36(9):1390−1397. [NIE J Y, LU D G, LI J, et al. Advances in studies on flavonoids in apple fruit[J]. Acta Horticulturae Sinica,2009,36(9):1390−1397. doi: 10.3321/j.issn:0513-353X.2009.09.023

Supplements (0)

Cited By

Cited by

Periodical cited type(12)

1.	李德卿，朱军，邹潇潇，吴晓鹏，申铉日，鲍时翔. 莫氏马尾藻多酚提取工艺优化及其抗氧化活性分析. 粮食与油脂. 2024(04): 80-84 .
2.	何袅袅，蔡树芸，阎光宇，杨婷，陈伟珠，洪专，张怡，张怡评. 铜藻多酚的提取工艺及其稳定性和抑制酪氨酸酶活性. 食品研究与开发. 2024(09): 104-110 .
3.	董玉婷，马家乐，郑明静，王永兴，朱艳冰，杨远帆，姜泽东，倪辉，李清彪. 红毛藻膳食纤维制备工艺优化. 食品研究与开发. 2024(15): 107-116 .
4.	邓莹，刘杰，李海洋，陈莎，刘继雄，李明霞，龙昭军，李小丹. 牛马藤多糖的提取工艺优化及抗氧化活性研究. 广州化工. 2024(11): 28-32 .
5.	何袅袅，陈雅鑫，蔡树芸，施丽君，陈伟珠，陈晖，洪专，张怡，张怡评. 铜藻多酚的分离纯化及抗氧化活性研究. 食品工业科技. 2023(03): 183-191 . 本站查看
6.	牛佳雯，雒江菡，张雨欣，李婧，禚昊. 道地药材月见草总多酚的提取工艺研究. 安徽农业科学. 2023(01): 166-168+174 .
7.	常高萍，林巧燕，张敏，郭佳瑄，李志朋，杜希萍，姜泽东. 红毛藻不同乙醇浓度提取物的生物活性及其成分分析. 化学试剂. 2023(02): 98-105 .
8.	王纪辉，耿阳阳，刘亚娜，张时馨，胡伯凯，梁美，谭化美，何佳丽. 不同溶剂浸提下核桃果实不同部位多酚物质响应及其组成. 南京师大学报(自然科学版). 2022(03): 35-45 .
9.	何袅袅，陈雅鑫，蔡树芸，陈伟珠，张怡评，洪专. 海藻多酚提取分离及生物活性研究进展. 食品工业. 2022(10): 190-194 .
10.	陶凤庭，潘创，戚勃，胡晓，赵永强，杨贤庆，杨莉莉. 坛紫菜分离蛋白的提取与结构解析. 大连海洋大学学报. 2022(05): 850-857 .
11.	龙晓珊，廖森泰，刘书成，刘凡，黎尔纳，庞道睿，穆利霞，王卫飞，邹宇晓. 肉桂多酚清除自由基及抑制α-葡萄糖苷酶活性的能力. 现代食品科技. 2021(08): 119-126 .
12.	林宝妹，邱珊莲，吴妙鸿，张帅，李海明，洪佳敏. 嘉宝果果皮多酚提取工艺优化及生物活性测定. 江苏农业科学. 2021(21): 191-196 .