Search

The phenolics are the main bioactive substances of Huangshan Gongju, a famous chrysanthemum of China, but their digestive characteristics are still unknown. To explore the digestive properties of Huangshan Gongju phenolics, the flower was extracted and subjected to simulated digestions, and their phenolic profile and activity were analyzed. The results indicated that the total phenolics content and antioxidant activity of the extract varied with the simulated digestion steps, and they generally decreased in the oral and small intestine digestions but increased in the gastric digestion, and high correlations were detected between the total phenolics content and antioxidant activity (0.873 < r < 0.979, p <.01). The change of phenolic profile during the simulated digestions was similar to that of total phenolics content, and six individual phenolics were identified and quantified, and three of them, including chlorogenic acid, apigenin‐7‐O‐rutinoside, and apigenin‐7‐O‐6″‐acetylglucoside showed higher recovery (>64.29%), implying they may be the main functional phenolics of Huangshan Gongju. Practical applications: This study proved that most phenolics in Huangshan Gongju were relatively stable during digestion. The finding may guarantee the application of Huangshan Gongju in the field of functional foods. [ABSTRACT FROM AUTHOR]

To assess the effect of the digestive system on the phenolics and antioxidant capacity of Lycium barbarum fruit, its extract was digested and analyzed in vitro. The results revealed that the phenolics/flavonoids contents and antioxidant capacity in the pH-treated group and digested group generally decreased by 4.39%–21.22% in the oral and intestinal digestions but increased by 1.26%–16.14% in the gastric digestion. The phenolic content and antioxidant capacity were highly correlated in digested groups (r > 0.899, p < 0.01). Five main phenolics including rutin, p -coumaric acid and its hexoside derivatives were identified and quantified, and these phenolics displayed higher stability during the digestion, implying that they may be the potential functional phenolics of L. barbarum fruit. [Display omitted] [ABSTRACT FROM AUTHOR]