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Stability and antioxidant activity of phenolic compounds during in vitro digestion.

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Title: Stability and antioxidant activity of phenolic compounds during in vitro digestion.
Authors: Li, Chun Xiao1 (AUTHOR), Wang, Fu Rong1 (AUTHOR), Zhang, Bing1 (AUTHOR), Deng, Ze Yuan1 (AUTHOR), Li, Hong Yan1 (AUTHOR) lihongyan@ncu.edu.cn
Source: Journal of Food Science (John Wiley & Sons, Inc.). Feb2023, Vol. 88 Issue 2, p696-716. 21p.
Subjects: Phenols, Plant phenols, Somatotypes, Flavonols, Digestion, Reactive oxygen species, Structural stability
Abstract: The impact of phenolic compounds on the human body depended on the type, content, bioavailability, and antioxidant activity. After digestion, different phenolic compounds had different changes of bioavailability and antioxidant activity, which needed to be considered in the application. In this experiment, the structural stability and antioxidant activity of 27 phenolic compounds (phenolic acids, flavonols, flavonoids, and flavanones) were investigated during the in vitro simulated digestion. This experiment eliminated the influence of food matrix, provide a basis for regularity for the changes of phenolic substances in different materials. Results showed that the bioaccessibility of phenolic compounds with different structures varied, and there was a conformational relationship between the structure and stability. After oral digestion, most of the phenolic compounds underwent degradation and the cellular antioxidant activity (CAA) values decreased to a large extent (p < 0.05). After gastric digestion, the content (p > 0.05) and CAA values (p < 0.05) of most phenolic compounds increased. However, after intestinal digestion, the phenolic compounds were degraded to a greater extent, and different structures of phenolic compounds had different changes in CAA values (p < 0.05). In general, the CAA values of most phenolic compounds after in vitro digestion were lower than the initial value. The 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), 2,2′‐azino‐bis (3‐ehylbenzthiazoline‐6‐sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) values of phenolic acids and flavonols decreased after in vitro simulated digestion (p < 0.05), while the values of DPPH, ABTS, and FRAP of most flavonoids (p < 0.05) increased. The increased oxygen radical absorption capacity (ORAC) values were found in most phenolic acids, flavonols, and flavonoids (p < 0.05), and most flavanones showed unremarkable changes in ORAC values (p > 0.05). In general, the changing trend of chemical‐based antioxidant activity was consistent with the content of phenolic compounds. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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Header DbId: egs
DbLabel: Engineering Source
An: 161691169
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Label: Title
  Group: Ti
  Data: Stability and antioxidant activity of phenolic compounds during in vitro digestion.
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  Data: &lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Li%2C+Chun+Xiao%22&quot;&gt;Li, Chun Xiao&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Wang%2C+Fu+Rong%22&quot;&gt;Wang, Fu Rong&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Zhang%2C+Bing%22&quot;&gt;Zhang, Bing&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Deng%2C+Ze+Yuan%22&quot;&gt;Deng, Ze Yuan&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Li%2C+Hong+Yan%22&quot;&gt;Li, Hong Yan&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;i&gt; lihongyan@ncu.edu.cn&lt;/i&gt;
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  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Journal+of+Food+Science+%28John+Wiley+%26+Sons%2C+Inc%2E%29%22&quot;&gt;Journal of Food Science (John Wiley &amp; Sons, Inc.)&lt;/searchLink&gt;. Feb2023, Vol. 88 Issue 2, p696-716. 21p.
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  Data: &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Phenols%22&quot;&gt;Phenols&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Plant+phenols%22&quot;&gt;Plant phenols&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Somatotypes%22&quot;&gt;Somatotypes&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Flavonols%22&quot;&gt;Flavonols&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Digestion%22&quot;&gt;Digestion&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Reactive+oxygen+species%22&quot;&gt;Reactive oxygen species&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Structural+stability%22&quot;&gt;Structural stability&lt;/searchLink&gt;
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: The impact of phenolic compounds on the human body depended on the type, content, bioavailability, and antioxidant activity. After digestion, different phenolic compounds had different changes of bioavailability and antioxidant activity, which needed to be considered in the application. In this experiment, the structural stability and antioxidant activity of 27 phenolic compounds (phenolic acids, flavonols, flavonoids, and flavanones) were investigated during the in vitro simulated digestion. This experiment eliminated the influence of food matrix, provide a basis for regularity for the changes of phenolic substances in different materials. Results showed that the bioaccessibility of phenolic compounds with different structures varied, and there was a conformational relationship between the structure and stability. After oral digestion, most of the phenolic compounds underwent degradation and the cellular antioxidant activity (CAA) values decreased to a large extent (p &lt; 0.05). After gastric digestion, the content (p &gt; 0.05) and CAA values (p &lt; 0.05) of most phenolic compounds increased. However, after intestinal digestion, the phenolic compounds were degraded to a greater extent, and different structures of phenolic compounds had different changes in CAA values (p &lt; 0.05). In general, the CAA values of most phenolic compounds after in vitro digestion were lower than the initial value. The 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), 2,2′‐azino‐bis (3‐ehylbenzthiazoline‐6‐sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) values of phenolic acids and flavonols decreased after in vitro simulated digestion (p &lt; 0.05), while the values of DPPH, ABTS, and FRAP of most flavonoids (p &lt; 0.05) increased. The increased oxygen radical absorption capacity (ORAC) values were found in most phenolic acids, flavonols, and flavonoids (p &lt; 0.05), and most flavanones showed unremarkable changes in ORAC values (p &gt; 0.05). In general, the changing trend of chemical‐based antioxidant activity was consistent with the content of phenolic compounds. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
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  Data: &lt;i&gt;Copyright of Journal of Food Science (John Wiley &amp; Sons, Inc.) is the property of John Wiley &amp; Sons, Inc. and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1111/1750-3841.16440
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 21
        StartPage: 696
    Subjects:
      – SubjectFull: Phenols
        Type: general
      – SubjectFull: Plant phenols
        Type: general
      – SubjectFull: Somatotypes
        Type: general
      – SubjectFull: Flavonols
        Type: general
      – SubjectFull: Digestion
        Type: general
      – SubjectFull: Reactive oxygen species
        Type: general
      – SubjectFull: Structural stability
        Type: general
    Titles:
      – TitleFull: Stability and antioxidant activity of phenolic compounds during in vitro digestion.
        Type: main
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      – PersonEntity:
          Name:
            NameFull: Li, Chun Xiao
      – PersonEntity:
          Name:
            NameFull: Wang, Fu Rong
      – PersonEntity:
          Name:
            NameFull: Zhang, Bing
      – PersonEntity:
          Name:
            NameFull: Deng, Ze Yuan
      – PersonEntity:
          Name:
            NameFull: Li, Hong Yan
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          Dates:
            – D: 01
              M: 02
              Text: Feb2023
              Type: published
              Y: 2023
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              Value: 88
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              Value: 2
          Titles:
            – TitleFull: Journal of Food Science (John Wiley & Sons, Inc.)
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