文献类型：期刊文献

英文题名：Release of phenolics compounds from Rubus idaeus L. dried fruits and seeds during simulated in vitro digestion and their bio-activities

作者：Qin Y. Wang L. Liu Y. Zhang Q. Li Y. Wu Z.

第一作者：Qin Y.

机构：[1]School of Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, 550003, China;[2]School of Biology and Biological Engineering, Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou, 510006, China;[3]Guizhou Guishanhong Agricultural Development Co. Ltd., Guiyang, 550003, China

第一机构：贵州理工学院食品药品制造工程学院

通信机构：School of Biology and Biological Engineering, Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou, 510006, China

年份：2018

卷号：46

起止页码：57-65

外文期刊名：Journal of Functional Foods

收录：Scopus(收录号：2-s2.0-85046142705)

语种：英文

外文关键词：Antioxidant activity; Phenolics compounds; Rubus idaeus L.; Simulated in vitro digestion; α-Glucosidase inhibitory activity

摘要：To evaluate the bio-availability of raspberries (Rubus idaeus L.), raspberry dried fruits (RDF) and seeds (RDS) were subjected to in vitro simulated digestion. In total, 2158.6 mg and 1904.7 mg GAE/100 g DM of phenolics could be released from RDF and RDS, respectively, after four in vitro digestion stages, including oral, gastric, small-intestine and large-intestine digestion. The phenolics were mostly released in the gastric digestion stage for RDF and in the small-intestine digestion stage for RDS. The results include an analysis of ten major phenolic compounds, which showed that ellagic acid pentoside was the major compound released from RDF and RDS during gastric digestion, whereas ellagic acid was the primary compound released in small-intestine digestion. A significantly positive correlation existed between the observed bio-activities and the total phenolics/flavonoids released. Consequently, both raspberry fruits and seeds can be considered as raw materials of functional food enriched in natural antioxidants. ? 2018 Elsevier Ltd