Antioxidant activity and stability of the flavonoids from Lycium barbarum leaves during gastrointestinal digestion in vitro
-
Jinghua Chen
,
Tingting Kou
and
Yinhong Niu
Abstract
In this study, stability including the total flavonoids content (TFC) and main monomers composition and antioxidant activity of the flavonoids extract (LBLF) from Lycium barbarum leaves were investigated in the process of simulated oral and gastrointestinal digestion in vitro. During digested through the simulated oral fluid (SOF), gastric fluid (SGF), and intestinal fluid (SIF) in order, TFC of LBLF in the lyophilized digestive fluid samples were determined at different time points. It was shown that compared with the initial TFC of 811.72 ± 0.72 mg RE/g DW, the total flavonoids did not change significantly during oral digestion, while definitely increased at gastric digestion stage (p < 0.05) where the pH value is the lowest in the digestive system, indicating that the release of flavonoids from LBLF was promoted by pepsin, trypsase, and bile, however decreased during intestinal digestion probably due to the instability of LBLF in weak alkali media. Moreover, the antioxidant capacity and bioaccessibility of LBLF were significantly improved by SGF and SIF digestion (p < 0.05). The scavenging effect of the fluid sample after gastric digestion on free radicals followed as O2−· > ABTS+· > DPPH > ·OH > FRAP, while the clearance effect of intestinal digestion sample expressed as ABTS+· > O2−· > DPPH > FRAP > ·OH. High performance liquid chromatography (HPLC) results suggested that chlorogenic acid and rutin in LBLF had low stability during the gastrointestinal digestion in vitro. Our study suggests that LBLF may show the instability in the contents of total flavonoids and some main monomers, but an enhancement in the antioxidant activity during gastrointestinal digestion, providing a reference for the stability improvement of LBLF in the next step.
Funding source: National Natural Science Foundation of China
Award Identifier / Grant number: 31660438
Funding source: Ningxia Key Laboratory for Food Microbial -Applications Technology and Safety Control
Award Identifier / Grant number: 2018DPC05026
Funding source: Local Colleges and University Reform
Funding source: Development Funds of China
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This work was financially supported by National Natural Science Foundation of China [grant number 31660438], Innovation Platform Funds of Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control [grant number 2018DPC05026], and Project of Support Local Colleges and University Reform and Development Funds of China (2018).
Employment or leadership: None declared.
Honorarium: None declared.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Articles in the same Issue
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- Rheological properties of soy protein isolate – carboxymethyl flaxseed gum mixed dispersions under large amplitude oscillatory shear
- Antioxidant activity and stability of the flavonoids from Lycium barbarum leaves during gastrointestinal digestion in vitro
- A modified feature fusion method for distinguishing seed strains using hyperspectral data
- Effects of temperature and fluid velocity on beer pasteurization in open and closed loop heating systems: numerical modeling and simulation
- Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels
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Articles in the same Issue
- Articles
- Rheological properties of soy protein isolate – carboxymethyl flaxseed gum mixed dispersions under large amplitude oscillatory shear
- Antioxidant activity and stability of the flavonoids from Lycium barbarum leaves during gastrointestinal digestion in vitro
- A modified feature fusion method for distinguishing seed strains using hyperspectral data
- Effects of temperature and fluid velocity on beer pasteurization in open and closed loop heating systems: numerical modeling and simulation
- Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels
- Microstructure of spray freezing dried powders affected by the presence of inert particles
- Assessment of myrtle powder dried by spray drying
- Optimization of pea seed intermittent drying assisted with ultrasound technology
