Changes in the phenolic contents and antioxidant activities of citrus peels from different cultivars after in vitro digestion |
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| Authors: | Dongxiao Su Hesheng Liu Qingzhu Zeng Xiangyang Qi Xueshuang Yao Jie Zhang |
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| Affiliation: | 1. School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou Higher Education Mega Center, Guangzhou, China;2. Zhejiang Provincial Top Key Discipline of Biological Engineering, Zhejiang Wanli University, Ningbo, China;3. College of Life Science, Yangtze University, Jingzhou, China;4. College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, China |
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| Abstract: | The aim of this study was to investigate the effects of in vitro digestion on the phenolic contents and antioxidant activities of citrus peels. Three different varieties of citrus peels (mandarin, ponkan and red tangerine) were treated with simulated gastric fluid (SGF) and simulated intestinal fluid (SIF). The results showed that the SGF or SIF treatments of the citrus peels did not significantly increase the total phenolic content (TPC) or total flavonoid content (TFC), except for that of the TFC of ponkan peel treated with SGF. However, simulated in vitro digestion did improve the antioxidant activities measured with FRAP and ABTS methods. The effect of SGF was more positive than those of SIF for the FRAP assay, but the opposite was true for ABTS. Notably, both simulated digestion techniques decreased the DPPH free radical scavenging abilities. Simulated digestion in vitro changed the antioxidant activities of the citrus peels. |
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| Keywords: | Antioxidant activity citrus digestion polyphenols |
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