杨桃的酚类成分含量及其生物可及性与抗氧化活性

【目的】探讨杨桃果实中酚类物质的组成、含量、生物可及性及其抗氧化活性,为杨桃的鲜食消费和深加工利用提供参考。【方法】以广州红杨桃(GZ)、香蜜杨桃(XM)、台湾蜜丝杨桃(TW)3个品种的果实为材料,采用高效液相色谱串联质谱法(HPLC-MS/MS)检测杨桃果实中主要的酚类物质,选用ABTS+自由基清除能力和氧自由基吸收能力(ORAC)两种方法测定其抗氧化能力,采取体外模拟胃肠消化法分析各杨桃品种果实在消化过程中消化液总酚、总黄酮、单体酚物质及抗氧化能力的变化,并计算其酚类物质生物可及性。【结果】从杨桃果实提取物中检测到了3种酚酸(原儿茶酸、对香豆酸和阿魏酸)和3种黄酮类物质(原花青素B2、表儿茶素和异槲皮苷),其中原花青素B2和表儿茶素是含量最高的单体酚。供试杨桃品种的总酚、总黄酮含量的变异范围分别为234.41—293.30 mg GAE/100g FW和165.75—278.97 mg CE/100g FW。模拟胃消化后,杨桃消化液中生物可及性多酚和黄酮的总含量分别为151.57—180.45 mg GAE/100 g FW和113.06—164.45 mg CE/100 g FW...

Phenolic Content,Bioavailability and Antioxidant Activity of Carambola

【Objective】 The aim of this study was to explore the phenolic composition, content, bioaccessibility and antioxidant activity of phenolic compounds in different carambola fruit varieties, so as to provide reference for the fresh consumption and deep processing of carambola. 【Method】 Phenolic compounds of three cultivars, including Guangzhou Hong cultivar (GZ), Xiangmi cultivar (XM), and Taiwan Misi cultivar (TW), were determined by high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS). Their antioxidant capacity was evaluated by ABTS ⁺ radical scavenging capacity (ABTS) and oxygen radical absorbance capacity assay (ORAC). The change of total phenol, flavonoids, mono-phenol and their antioxidant capacity, as well as their bioaccessibility were analyzed during in vitro simulated gastrointestinal digestion. 【Result】 Three phenolic acids (protocatechuic acid, p-coumaric acid and ferulic acid) and three flavonoids (procyanidin B2, epicatechin and isoquercetin) were detected from the extracts of carambola fruit, among which proanthocyanin B2 and epicatechin were the predominant phenolics. The variation ranges of total phenolics and total flavonoids in tested varieties were 234.41-293.30 mg GAE/100 g and 165.75-278.97 mg CE/100 g, respectively. After simulated gastric digestion, the contents of phenolics and flavonoids in carambola digestive juice were 151.57-180.45 mg GAE/100 g FW and 113.06-164.45 mg CE/100 g FW, respectively. And their bioaccessibility were 54.05%-76.98% and 47.58%- 93.88%, respectively. After further intestinal digestion, the content of phenolic compounds released into the digestive fluid was reduced. The phenolics and flavonoids contents were 116.64-155.76 mg GAE/100 g FW and 78.47-148.44 mg CE/100 g FW, respectively, and their bioaccessibility were 46.57%-66.45% and 40.12%-84.75%, respectively. The contents of procyanidins B2 and epicatechin released into digestive fluid were 56.60%-87.54% and 65.33%-85.92% with gastrointestinal digestion and these only accounted for 51.90%-80.94% and 32.81%-37.50% of carambola fruit extract, respectively. The antioxidant capacity of ABTS and ORAC of digestive juice of three carambola fruit with gastric digestion were 97.56%, 102.42%, 92.36% and 122.73%, 118.50% and 107.14%, respectively. After further intestinal digestion, their antioxidant capacity of ABTS and ORAC were reduced by 12.33%-26.60% and 37.95%-43.28%, respectively. 【Conclusion】 Protocatechuic acid, p-coumaric acid, ferulic acid, procyanidin B2, epicatechin and isoquercetin were the main phenolic substances in carambola, and the contents of procyanidin B2 and epicatechin were the highest among them. After simulated gastric digestion, a high content of phenolic compounds in the digestive juice were detected, while their contents were significantly reduced with intestinal digestion.