Antioxidant Components Release of Rosa roxburghii Tratt by in Vitro Simulated Gastrointestinal Digestion
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Abstract:
The changes in contents of polyphenols, flavonoids and their antioxidant activities in Guizhou Rosa Roxburghii Tratt were studied by in vitro simulated gastrointestinal digestion to investigate the relationship between antioxidant components and antioxidant activity of Rosa Roxburghii Tratt. In vitro simulated gastric digestion and in vitro simulated intestinal digestion were performed. NaNO2-Al(NO3)3 colorimetric method, forin-phenol colorimetric method were used to detect the content of polyphenols, flavonoids. DPPH free radical scavenging rate and Prussian blue method were used to detect the antioxidant activities. The results showed that compared with the control, the content of polyphenols and flavonoids, DPPH free radical scavenging rate and reducing power of Guizhou Rosa Roxburghii Tratt increased significantly during simulated gastric digestion. The simulated gastric digestive group showed a significant increase within 0.5 h, and kept constantly during last stage. The content of polyphenols and flavonoids, DPPH free radical scavenging rate and reducing power increased by 1.48, 1.35, 1.14, and 1.48 times, respectively. That in the gastric acid control group increased by 1.28, 1.21, 1.07, and 1.41 times, respectively. The simulated intestinal digestion group showed a significant upward trend within 1 h and kept constantly during last stage. The content of polyphenols and flavonoids, DPPH free radical scavenging rate and reducing power increased by 1.07, 1.65, 1.28, and 1.07 times, respectively. The results showed that pepsin, gastric acid, bile salts and pancreatic enzyme could promote the release of antioxidant compoumds and increase the antioxidant activity of Guizhou Rosa Roxburghii Tratt.
