Effects of in Vitro Digestion on Phenolic Acid Content and Antioxidant Activity of Artemisia selengensis Turcz Leaves
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Abstract:
The changes of phenolic acids content, antioxidant activity and tyrosinase inhibitory activity of Artemisia selengensis Turcz leaves extract in vitro digestion were studied. The results showed that content of chlorogenic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid and 1,5-dicaffeoylquinic acid decreased significantly after simulated digestion. Total phenolic acid content and antioxidant activities including DPPH, FRAP and ABTS increased significantly after in vitro simulated digestion. The contents of total phenolic acid in crude extract and purified sample were increased by 73.57%, 23.79%, respectively. The antioxidant capacity of DPPH, FRAP and free radical scavenging capacity of ABTS in crude extract and purified sample increased by 36.17% and 53.29%, 28.71% and 15.45%, 163.67% and 49.50%, respectively. In addition, the inhibitory rate of Artemisia selengensis Turcz leaves extract on tyrosinase activity increased significantly after in vitro digestion, the inhibition rate of crude extract could reach 49.88%, respectively, which could effectively inhibit melanin production and benefit for whitening. Therefore, Artemisia selengensis Turcz leaves extract exhibits good antioxidant activity and tyrosinase inhibitory activity after in vitro digestion, which has the potential to develop the whitening products. Results in this work provided a reference for the development of Artemisia selengensis Turcz leaves, a by-product of Artemisia selengensis Turcz stem processing.
