JOURNAL OF FOOD SCIENCE
·
2023
·Vol. 88
·期 2
·696-716
·
IF 3.9
Chun Xiao Li,Fu Rong Wang,Bing Zhang,Ze Yuan Deng,Hong Yan Li
The impact of phenolic compounds on the human body depended on the type, content, bioavailability, and antioxidant activity. After digestion, different phenolic compounds had different changes of bioavailability and antioxidant activity, which needed to be considered in the application. In this experiment, the structural stability and antioxidant activity of 27 phenolic compounds (phenolic acids, flavonols, flavonoids, and flavanones) were investigated during the in vitro simulated digestion. This experiment eliminated the influence of food matrix, provide a basis for regularity for the changes of phenolic substances in different materials. Results showed that the bioaccessibility of phenolic compounds with different structures varied, and there was a conformational relationship between the structure and stability. After oral digestion, most of the phenolic compounds underwent degradation and the cellular antioxidant activity (CAA) values decreased to a large extent ( p < 0.05). After gastric digestion, the content ( p > 0.05) and CAA values ( p < 0.05) of most phenolic compounds increased. However, after intestinal digestion, the phenolic compounds were degraded to a greater extent, and different structures of phenolic compounds had different changes in CAA values ( p < 0.05). In general, the CAA values of most phenolic compounds after in vitro digestion were lower than the initial value. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ehylbenzthiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) values of phenolic acids and flavonols decreased after in vitro simulated digestion ( p < 0.05), while the values of DPPH, ABTS, and FRAP of most flavonoids ( p < 0.05) increased. The increased oxygen radical absorption capacity (ORAC) values were found in most phenolic acids, flavonols, and flavonoids ( p < 0.05), and most flavanones showed unremarkable changes in ORAC values ( p > 0.05). In general, the changing trend of chemical-based antioxidant activity was consistent with the content of phenolic compounds.
研究领域:
食品科学
·
营养学
·
化学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Shi Shen,Jingbo Wang,Xi Chen,Tingting Liu,Qin Zhuo,Shuang-Qing Zhang
Antioxidant molecules in honey contributed to various biological effects, but antioxidant components markers in honey are required to be investigated further. Phenolic compounds, flavonoids and free amino acids were analyzed using UPLC-MS/MS and HPLC-FLD from 39 honey samples, in which fennel honey was firstly investigated. Based on the quantitative composition-activity relationship, the cellular antioxidant activity (CAA) assay of various honeys is closely related with the interaction of some phenolic compounds (isoferulic acid, 3,4-dihydroxy benzoic acid, 4-hydroxy benzoic acid, chlorogenic acid, caffeic acid, gallic acid, cryptochlorogenic acid, p -coumaric acid, salicylic acid), flavonoids (isosakuranetin, sakuranetin, pinocembrin, vitexin, taxifolin, galangin, luteolin, chrysin) and free amino acids (Tyr, Gly, Ile, Glu, Val, Phe, Leu, Asp, His, Pro, Ala). The results would be beneficial for the understanding of the nutritional values, exploitation and utilization of honeys with different floral origins, further contributable to the market development and consumption choice of honey.
研究领域:
食品科学
·
分析化学
·
药理学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2016
·
IF 4.052
Huailing Wang,Xinbo Guo,Xiaodan Hu,Tong Li,Xiong Fu,Rui Hai Liu
Numerous reports have demonstrated that the consumption of fruits and vegetables is beneficial for the human health. Blueberries, in particular, are rich in phytochemicals including free and bound forming. Phytochemical profiles of 14 varieties of blueberry were compared in this study. 12 compounds were analyzed and had significant changes in blueberry fruits. Total antioxidant activities in different blueberry varieties varied about 2.6 times by oxygen radical absorbance capacity (ORAC) assay, and 2 times by peroxyl radical scavenging capacity (PSC) assay. The cellular antioxidant activities (CAA) in different varieties varied about 3.9 times without phosphate buffer saline (PBS) wash, and 4.7 times with PBS wash by CAA assay. Blueberry extracts had potent antiproliferative activities against HepG2 human liver cancer cells, indicating the potential protective benefits associated with their use as functional foods. The anti-proliferative activity was observed to be dose-dependent in blueberry extracts.
研究领域:
营养学
·
食品科学
·
植物学
·
肿瘤学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Yaoyao Qi,Leyi Xie,Zeyuan Deng,Bing Zhang,Hongyan Li
The stability and antioxidant activity changes of 10 phytochemicals (isoflavones: genistein, genistin, daidzein, daidzin, formononetin, and anthocyanidins: delphinidin, cyanidin, pelargonidin, malvidin, petunidin) and food representatives (soybeans and blueberries) during in vitro digestion were investigated. Results indicated that the stability of isoflavones and anthocyanidins decreased with digestion. Among the isoflavones, the loss rate of formononetin was the largest, reaching 98.24%, and that of daidzein was the smallest (22.78%). And after intestinal digestion, anthocyanidins degraded into phenolic acids and other compounds, and the loss rate was above 95%. The loss of phenolic compounds in food extract was smaller than the standards, and the loss rate of phenolic compounds in hydrolyzed blueberry extracts (90.66%–96.04%) was higher than that of soybean extract (31.22%–59.74%). Moreover, the antioxidant activity of isoflavones and anthocyanidins decreased after the oral phase. During the gastrointestinal phase, the ABTS, DPPH and FRAP of isoflavones increased, while the ORAC and CAA decreased. The antioxidant activity of anthocyanidins increased in the gastric digestion and decreased in the intestinal phase. The glucoside linkage in the A ring and the hydroxyl methoxylation in the B ring weakened the antioxidant activity of isoflavones, while the hydroxylation and methoxylation of B rings of anthocyanidins could enhance thier antioxidant activity. The changes in antioxidant activity of the two food extracts were consistent with their contents.
研究领域:
食品科学
·
营养学
·
生物化学
·
药理学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）