Abstract:The effects of in vitro simulated gastrointestinal digestion on the phenolic content and antioxidant activity of Chokeberry (Aronia melanocarpa) were investigated. The contents of total phenolics and flavonoids before and after digestion of the chokeberries were evaluated by the Folin phenol and aluminum chloride-sodium nitrite methods. The effect of gastrointestinal digestion on the antioxidant activity of chokeberry (Aronia melanocarpa) was examined by the DPPH· and ABTS+ free radical scavenging capacity assays. The experimental results showed that the contents of polyphenols and flavonoids in chokeberry showed different trends during the in vitro simulated digestion. The polyphenols of chokeberry exhibited higher stability during the simulated gastric digestion, with the flavonoid content increasing significantly (p<0.05) and no significant changes in DPPH· and ABTS+ scavenging activities (p>0.05). After the simulated intestinal digestion, the contents of polyphenols and flavonoids increased significantly (p<0.05) (by 1.33 and 1.38 times, respectively), with the DPPH· and ABTS+ scavenging rates decreasing by 36.84% and 8.55%, respectively (p<0.05). The pepsin, gastric acid, and trypsin in the gastrointestinal tract may promote the release of polyphenols and flavonoids in chokeberry to certain extents, whereas, trypsin can reduce the antioxidant activity of the fruit, which may be related to the decomposition of organic acids. The results of this study provide a scientific basis for the development and application of natural products of chokeberry.
