Antioxidant Activity of Whole Wheat Flour during in Vitro Simulated Digestion
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Abstract:
The polyphenol and flavonoid content as well as antioxidant activity were determined during in vitro simulated digestion of three wheat varieties (AK58, xinong979, yangmai16). The results showed that enzymes had a significant effect on the release of polyphenols during the simulated digestion. The maximum release amount was 3.04~3.14 times that of 0~h stomach digestion, while the maximum release of intestinal digestion was 5.24~5.94 times that of 0~h stomach digestion and 1.77~1.94 times 0~h intestinal digestion. Stomach acid and enzymes had significant effects on the release of flavonoids. The maximum release during stomach digestion was 1.72~1.94 times of 0 h stomach digestion, while the maximum release during intestinal digestion was 2.34~3.14 times of 0 h stomach digestion and 1.57~1.71 times of 0 h intestinal digestion. The oxygen radical absorbance capacity (ORAC) of the wheat flour significantly increased during the digestion. The strongest ORAC during stomach digestion was 2.14~3.92 times that of 0 h stomach digestion, while that of intestinal digestion was 7.19~10.18 times that of 0 h stomach digestion and was 2.72~3.24 times that of 0 h intestinal digestion. In addition, there was a significant positive correlation between the antioxidant activity and the release of polyphenols (rs=0.90-0.99，p<0.01).
