Bioaccessibility and antioxidant activity of phenolics in native and fermented Prinsepia utilis Royle seed during a simulated gastrointestinal digestion in vitro

Abstract

The present work was designed to investigate the changes in the phenolic composition and antioxidant activities of native and fermented Prinsepia utilis Royle seeds during a simulated gastrointestinal digestion in vitro. Results revealed that Prinsepia utilis Royle seeds contained high phenolic content and exhibited good antioxidant activities. Gastrointestinal (GI) digestion could significantly increase the bioaccessibility of phenolics and the antioxidant activity of the native seeds. These parameters could be further increased by fungal fermentation during GI digestion compared with those of the native seed. A total of 19 phenolics were identified and quantified. Among these phenolics, vanillic acid hexoside, protocatechuic acid, primeveroside salicylic acid, and rutin were the predominant ones. The present results indicated that fermentation remarkably affected the bioaccessibility of phenolics and the bioactivities of food during GI digestion and might help maximize the potential applications of native and fermented P. utilis Royle seeds.

Keywords

• Digestion process
• Fungal fermentation
• Identification of phenolic compounds
• Radical scavenging activities
• UHPLC-ESI-HRMS/MS