In vitro digestion and antioxidant activity of Xuan-Mugua (Chaenomeles fruit) peel and pulp phenolics
Zhi Li,
Xu-Yang Zhang,
Yi-Long Ma,
Qian-Lan Wu,
Xin Guo,
Zheng-Fang Wu,
Ya-Fang Shang,
Shao-Hua Yang,
Xiang-Li Niu,
Zhao-Jun Wei
Affiliations
Zhi Li
School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
Xu-Yang Zhang
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.
Qian-Lan Wu
School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
Xin Guo
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
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
Shao-Hua Yang
School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
Xiang-Li Niu
School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, 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.
Since time immortal, people have used the well-known Chinese Chaenomeles fruit Xuan-Mugua for both traditional medicine and nourishment. With an aim to explore the digestive and antioxidant properties of the phenolics, Xuan-Mugua peel and pulp were extracted, digested and analyzed in vitro. Our results indicated that the total phenolics content (TPC), total flavonoids content (TFC) and the antioxidant activity of the peel were 3.24–8.89 times higher than that of pulp. The contents and activity of the peel and pulp consistently dropped in the sequence of oral, gastric, and small intestine digestions, from 22.78 % to 52.16 %. With a level of 1.590 ± 0.060 and 0.395 ± 0.015 mg g−1 dried weight in the peel and pulp, respectively, chlorogenic acid was the primary phenolic ingredient in Xuan-Mugua, with a promising recovery (81.39–82.23 %) during the digestion. According to these results, Xuan-Mugua exhibited an appreciable level of phenolic content and antioxidant activity during digestion, making it a suitable ingredient for use in functional foods.
