The impact of simulated gastrointestinal digestion on the bioaccessibility and antioxidant activity of purple rice phenolic compounds

作     者：Borkwei Ed Nignpense Sajid Latif Nidhish Francis Christopher Blanchard Abishek Bommannan Santhakumar 

作者机构：School of Dentistry and Medical SciencesCharles Sturt UniversityLocked Bag 588Wagga WaggaNSW 2678Australia National Life Sciences Research HubCharles Sturt UniversityWagga WaggaNSW 2795Australia School of AgriculturalEnvironment and Veterinary SciencesCharles Sturt UniversityWagga WaggaNSW 2650Australia Gulbali InstituteCharles Sturt UniversityWagga WaggaNSW 2650Australia Australian Research Council (ARC)Industrial Transformation Training Centre (ITTC) for Functional GrainsGraham Centre for Agricultural InnovationCharles Sturt UniversityWagga WaggaNSW 2650Australia 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2022年第47卷第3期

页      面：881-888页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学] 

主　　题：Antioxidant Bioaccessibility Gastrointestinal digestion Polyphenols Purple rice 

摘      要：Polyphenol-rich purple rice has been shown to exhibit a wide range of health properties including antioxidant *** study aimed to determine the impact that gastrointestinal digestion of purple rice had on its phenolic bioaccessibility and antioxidant *** results demonstrated a significant difference(p0.01)in bioaccessible phenolic content level and antioxidant activity between simulated gastric and intestinal ***,mass spectrometry and ultra-high-performance liquid chromatography(UHPLC)coupled with online ABTS•+scavenging activity demonstrated a significant loss in the number of polyphenols that were bioaccessible after ***,substantial free radical scavenging activity was retained after digestion due to the bioaccessibility of bioactive compounds such as tryptophan and protocatechuic ***,purple rice may be considered as a source of bioaccessible phenolic and antioxidant compounds.