Exploring the effect of in vitro digestion on the phenolics and antioxidant activity of Lycium barbarum fruit extract

作     者：Yi-Long Ma Yue Wang Zheng-Fang Wu Jie Mei Wen-Qing Zhang Ya-Fang Shang Kiran Thakur Zhao-Jun Wei 

作者机构：School of Food and Biological EngineeringHefei University of TechnologyHefei230009China Collaborative Innovation Center for Food Production and SafetySchool of Biological Science and EngineeringNorth Minzu UniversityYinchuan750021China Research Institute of Jiangnan Small Pit Brewing TechnologyXuanjiuXuancheng242000China 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2023年第51卷第1期

页      面：391-396页

核心收录：

学科分类：1008[医学-中药学(可授医学、理学学位)] 1006[医学-中西医结合] 100602[医学-中西医结合临床] 10[医学] 

基　　金：support from National Natural Science Foundation of China(32272312) Natural Science Foundation of Ningxia(2022AAC03262) Natural Science Foundation of Anhui(1608085QH178) the Fundamental Research Funds for the Central Universities(JZ2019HGTB0061) 

主　　题：Lycium barbarum Phenolics Antioxidant capacity In vitro digestion 

摘      要：To assess the effect of the digestive system on the phenolics and antioxidant capacity of Lycium barbarum fruit,its extract was digested and analyzed in *** results revealed that the phenolics/flavonoids contents and antioxidant capacity in the pH-treated group and digested group generally decreased by 4.39%-21.22%in the oral and intestinal digestions but increased by 1.26%-16.14%in the gastric *** phenolic content and antioxidant capacity were highly correlated in digested groups(r0.899,p0.01).Five main phenolics including rutin,p-coumaric acid and its hexoside derivatives were identified and quantified,and these phenolics displayed higher stability during the digestion,implying that they may be the potential functional phenolics of *** fruit.