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Antioxidant activity of digestive products from three kinds of berry-lotus root complex in vitro(PDF)

Journal of Nanjing Forestry University(Natural Science Edition)[ISSN:1000-2006/CN:32-1161/S]

Issue:
2018 03
Page:
86-92
Column:
lw
publishdate:
2018-05-15

Article Info:/Info

Title:
Antioxidant activity of digestive products from three kinds of berry-lotus root complex in vitro
Article ID:
1000-2006(2018)03-0086-07
Author(s):
FAN Ziluan1 LIU Yaxin1 YANG Leiyu1 ZHANG Hua2 ZHUO Erpeng1 LI Na1
1. College of Forestry, Northeast Forestry University, Harbin 150040, China; 2. College of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China
Keywords:
Keywords:berry lotus root antioxidant artificial gastrointestinal juice sweetened roll
Classification number :
S759.8; TS7255.4
DOI:
10.3969/j.issn.1000-2006.201712036
Document Code:
A
Abstract:
Abstract: 【Objective】 This study was conducted to evaluate the antioxidant activities of digestive products from lotus-berry root complex in vitro.【Method】A compound sweetened roll of lotus root and other kinds of berries such as black currants, raspberries and blueberries was used. Antioxidant activity was evaluated using 1,1-diphenyl-2-picrylhydrazyl radical(DPPH), 2,2'-zzinobis-(3-ethylbenzthiazoline-6-sulphonate)(ABTS)and hydroxyl radical removal, and total reduction.【Result】By comparing the clearance rate, the highest antioxidant capacity was found for the raspberry lotus root, while the oxidative rate of the black currant lotus root and the blueberry lotus root were weaker. After treatment with the artificial gastric juice and artificial intestinal juice, the results of DPPH· and total reduction were different. After the artificial gastric juice treatment, the antioxidant activity was significantly increased, the total reducing power of blueberry-lotus root products increased by 7.16 times, while that of the blackcurrant-lotus root and the raspberry-lotus root products increased by 2.29 times and 2.44 times, respectively. The results showed that under the condition of low pH, it is beneficial to promote the release of active antioxidant substances. There is a strong correlation between phenolic compounds and antioxidant activity at the gastric digestion stage. The intestinal juice treatment group was less oxidative than the blank group. The DPPH· scavenging activity of blackcurrant products decreased the most, from the original level of 74.03% to 56.69%. In the treatment of intestinal fluids, the intestinal treatment group showed that the activity was weakened after treatment, indicating that pH and the pancreatic enzyme inhibited the oxidation of active substances. 【Conclusion】In vitro simulation of gastrointestinal digestion is a more realistic simulation of the pH and enzymatic environment of food in the gastrointestinal tract of humans, and are suitable for evaluation of the food products.

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Last Update: 2018-06-06