Changes of in Vitro Simulated Gastrointestinal Digestion on the Antioxidant Activity of Walnut Flower
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Abstract:
To investigate the influence of in vitro digestion on the antioxidant component and activity of walnut flower, the walnut flower extract (WFE) was subjected to mimic mouth, gastric and gastrointestinal digestion. The total phenolic content (TPC) and total flavonoid content (TFC) of WFE were determined by folin-ciocalteu method and sodium nitrite- aluminum nitrate colorimetric method. Antioxidant activities of WFE were evaluated using DPPH radical scavenging capacity, ABTS radical scavenging capacity, and ferric reducing antioxidant power (FRAP) assays. Results showed that TPC, TFC and antioxidant activity of WFE decreased during oral, gastric and intestinal digestion.After digestion, TPC decreased by 81.21% (from 3.30 to 0.62 mg/mL), while TFC decreased by 99.31% (from 2.88 to 0.22 mg/mL). The simulated digestion significantly decreased the antioxidant activity of WFE, the IC50 value increased from 211.02 to 424.45 μg/mL for DPPH radical scavenging activity, from 220.63 to 421.82 μg/mL for ABTS radical scavenging activity, and from 106.13 to 40.47 μg/mL for FRAP value. In the stage of gastric and intestinal digestion, the acid and alkali environment and digestive enzymes destroyed the antioxidant components of WFE, which led to a significant reduction in the antioxidant activity.
