Insight into the phenolics and antioxidant activity of Indian jujube (Ziziphus mauritiana Lamk) peel and pulp subjected to the simulated digestion
Zi-Tong Wang,
Yu-ping Liu,
Yi-Long Ma,
Shuang-Yi Pan,
Jian-Kang Li,
Shao-Jun Shi,
Zheng-Fang Wu,
Zhi Li,
Ya-Fang Shang,
Zhao-Jun Wei
Affiliations
Zi-Tong Wang
School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
Yu-ping Liu
School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
Yi-Long Ma
School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, China; Corresponding author.School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
Shuang-Yi Pan
School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
Jian-Kang Li
School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
Shao-Jun Shi
School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
Zheng-Fang Wu
School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
Zhi Li
School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
Ya-Fang Shang
School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, China
Zhao-Jun Wei
School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan, 750021, China; Corresponding author. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
To evaluate the release and activity of Indian jujube phenolics in vivo, its peel and pulp were subjected to simulated digestions. The phenolics content and antioxidant activity of the digested samples were determined. The results showed that the total phenolics/flavonoids in the peel were respectively 4.63 and 4.48 times higher than that in the pulp. The release of phenolics and flavonoids respectively increased by 79.75% and 39.98% in the peel and 86.34% and 23.54% in the pulp after the intestinal digestion. The correlation between the total phenolics/flavonoids and antioxidant activity was higher in the peel (r > 0.858, p 89.88%) during the digestion, implying that these phenolics may play a vital role in the function of Indian jujubes.
