Systematic evaluation of bioactive components and antioxidant capacity of some new and common bayberry cultivars using an in vitro gastrointestinal digestion method

This study was aimed to investigate the impact of in vitro gastrointestinal digestion on some common and new bayberry cultivars. The contents of total phenolics (246–669   mg gallic acid equivalents/kg FW (fresh weight)), flavonoids (116–689   mg quercetin- 3-O -rutinoside equivalents/kg FW), procyanidins (28–133   mg catechin equivalents/kg FW) and anthocyanins (1–7   mg cyaniding- 3-O -glucoside equivalents/kg FW) were detected in digested cultivars. HPLC-TOF-MS analysis identified 17 phenolic compounds in digested sample. Among all digested cultivars, the new cultivars Anhaizaomei (ABTS, IC 50   =   2.95   mg/mL; FRAP, 401.32   mg vitamin C equivalents (VCE)/kg FW) and Yingsi (ABTS, IC 50   =   3.28   mg/mL; FRAP, 400.81   mg VCE/kg FW) showed better in vitro antioxidant capacity. Further cellular assay indicated that the common cultivar Dongkui (2   mg/mL) possessed the strongest ROS scavenging activity. The comprehensive evaluation of bioactive components and antioxidant properties using principal component analysis suggests that common cultivar Dongkui, new cultivars Yingsi and Anhaizaomei could be considered as dietary supplements.