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Food science & nutrition
Oct, 2020;8 (10): 5729-5737.

Antioxidant and α-glucosidase inhibitory capacity of nonextractable polyphenols in Mopan persimmon.

Chang Zhou, Kemin Mao, Jiao Li, Jie Gao, Xiaoyu Liu, Yaxin Sang
Author Information
  1. Chang Zhou: College of Food Science and Technology Hebei Agricultural University Baoding China.
  2. Kemin Mao: College of Food Science and Technology Hebei Agricultural University Baoding China.
  3. Jiao Li: College of Food Science and Technology Hebei Agricultural University Baoding China.
  4. Jie Gao: College of Food Science and Technology Hebei Agricultural University Baoding China.
  5. Xiaoyu Liu: College of Food Science and Technology Hebei Agricultural University Baoding China.
  6. Yaxin Sang: College of Food Science and Technology Hebei Agricultural University Baoding China. ORCID
PMID: 33133574 DOI: 10.1002/fsn3.1314

Abstract

This study was to evaluate and compare the polyphenols contents, antioxidant capacities, and α-glucosidase inhibitory abilities of extractable and nonextractable polyphenols (EP and NEP) in Mopan persimmon. The results showed that total phenols content of NEP was 5 times higher than that of EP, and the hydrolyzed NEP compounds displayed higher antioxidant capacity than EP in vitro by DPPH, ORAC assays. Meanwhile, NEP also exhibited inhibition capacity of α-glucosidase and were higher than that of acarbose. In addition, an in vitro model of gastrointestinal digestion was used for the release of NEP, the polyphenols content and ORAC values were obviously increased in gastric digestion stage. The result indicated that NEP in Mopan persimmon, which has often been overlooked and discarded in the past, possessed higher polyphenols content and antioxidant capacity than EP.

Keywords

Antioxidant capacity Anti‐α‐glucosidase In vitro simulated digestion Nonextractable polyphenol Persimmon

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Journal Article

Word Cloud

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