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首页> 外文期刊>International journal of food properties >Composition of phenolic and antioxidant activity of water chestnut peel during digestion in vitro as affected by blanching time
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Composition of phenolic and antioxidant activity of water chestnut peel during digestion in vitro as affected by blanching time

机译：烫漂时间对菱角皮消化过程中酚和抗氧化活性的影响

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摘要

Water chestnut peels have good antioxidant activity. The effects of simulated gastric fluid (SGF) and intestinal fluid (SIF) fluid digestion in vitro on the active substance and antioxidant activity of water chestnut peels that were pre-treated using different boiling times (P10 and P30) were investigated. The results showed that the SGF obviously increased both the total phenolic content and total flavonoid content of water chestnut peels. The SGF digestion significantly enhanced both the FRAP and ABTS antioxidant capacity of water chestnut peels only blanched with P10. However, the SIF digestion significantly increased the FRAP and ABTS antioxidant capacity of all water chestnut peels regardless of whether these were pre-treated or not. The HPLC results showed that the simulated digestion in vitro enhanced the flavonoids content of the peels. Water chestnut peels could be used as an inexpensive source of natural functional food ingredients.
机译：皮具有良好的抗氧化活性。研究了模拟胃液（SGF）和肠液（SIF）体外消化对使用不同煮沸时间（P10和P30）预处理的water的活性物质和抗氧化活性的影响。结果表明，SGF明显提高了water皮的总酚含量和总黄酮含量。 SGF消化显着增强了仅用P10漂白的water子皮的FRAP和ABTS抗氧化能力。但是，SIF消化可显着提高所有菱角皮的FRAP和ABTS抗氧化能力，而不管它们是否经过预处理。 HPLC结果表明，体外模拟消化提高了果皮中类黄酮的含量。 Water皮可以用作天然功能性食品成分的廉价来源。

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