Changes in Active Ingredients and Antioxidant Capacity of Phyllanthus emblica Linn and Its Ethanol Extract in Vitro Simulated Digestion
To compare the differences between lyophilized powder (LP) and ethanol extract (EE) of Phyllanthus emblica Linn. (PE) in vitro digestion (oral cavity, gastric area, small intestine, and large intestine), this study identified the main components of PE and then compared total phenolic acids (TPA), to...
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Gespeichert in:
| Autor*in: |
Na WU [verfasserIn] Beichen ZHU [verfasserIn] Xu ZHANG [verfasserIn] Fangyu DONG [verfasserIn] Jiao LIU [verfasserIn] Fang CHEN [verfasserIn] Zeyuan DENG [verfasserIn] Yao PAN [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Chinesisch |
| Erschienen: |
2023 |
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In: Shipin gongye ke-ji - The editorial department of Science and Technology of Food Industry, 2022, 44(2023), 24, Seite 349-358 |
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| Übergeordnetes Werk: |
volume:44 ; year:2023 ; number:24 ; pages:349-358 |
| Links: |
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| DOI / URN: |
10.13386/j.issn1002-0306.2023020233 |
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| Katalog-ID: |
DOAJ099436310 |
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| 520 | |a To compare the differences between lyophilized powder (LP) and ethanol extract (EE) of Phyllanthus emblica Linn. (PE) in vitro digestion (oral cavity, gastric area, small intestine, and large intestine), this study identified the main components of PE and then compared total phenolic acids (TPA), total flavonoids (TFA) and antioxidant capacity before and after digestion. Results showed that both LP and EE of PE were rich in polyphenols and flavonoids. LP contained higher bound polyphenols than EE, while EE contained higher free polyphenols than LP. Before digestion, TPA and TFA of the LP were 5.40±0.07 mg GAE/mL and and 1.48±0.15 mg RT/mL, respectively. While the TPA and TFA of the EE were 3.65±0.05 mg GAE/mL and 14.80±0.74 mg RT/mL, respectively. After digestion, TPA of the LP and EE was significantly lower than before (P<0.05). However, the TFA was higher than before after digestion in oral cavity. Before digestion, the EE showed significantly lower scavenging capacities on ABTS＋, DPPH radicals, and Fe3+ reduction than the LP. However, after digestion, the antioxidant ability of the EE was significantly higher than LP (P<0.05). Correlation analysis of the TPA and TFA with antioxidant capacity showed a significant positive correlation (P<0.05). In conclusion, after digestion in vitro, the active ingredients and antioxidant capacity of the LP and EE of PE changed significantly. The EE had stronger antioxidant capacity compared with the LP. It is suggesting that PE products after extraction treatment may have higher health benefits. | ||
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10.13386/j.issn1002-0306.2023020233 doi (DE-627)DOAJ099436310 (DE-599)DOAJd538f79504854fe88dc8732002a89253 DE-627 ger DE-627 rakwb chi TP368-456 Na WU verfasserin aut Changes in Active Ingredients and Antioxidant Capacity of Phyllanthus emblica Linn and Its Ethanol Extract in Vitro Simulated Digestion 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier To compare the differences between lyophilized powder (LP) and ethanol extract (EE) of Phyllanthus emblica Linn. (PE) in vitro digestion (oral cavity, gastric area, small intestine, and large intestine), this study identified the main components of PE and then compared total phenolic acids (TPA), total flavonoids (TFA) and antioxidant capacity before and after digestion. Results showed that both LP and EE of PE were rich in polyphenols and flavonoids. LP contained higher bound polyphenols than EE, while EE contained higher free polyphenols than LP. Before digestion, TPA and TFA of the LP were 5.40±0.07 mg GAE/mL and and 1.48±0.15 mg RT/mL, respectively. While the TPA and TFA of the EE were 3.65±0.05 mg GAE/mL and 14.80±0.74 mg RT/mL, respectively. After digestion, TPA of the LP and EE was significantly lower than before (P<0.05). However, the TFA was higher than before after digestion in oral cavity. Before digestion, the EE showed significantly lower scavenging capacities on ABTS＋, DPPH radicals, and Fe3+ reduction than the LP. However, after digestion, the antioxidant ability of the EE was significantly higher than LP (P<0.05). Correlation analysis of the TPA and TFA with antioxidant capacity showed a significant positive correlation (P<0.05). In conclusion, after digestion in vitro, the active ingredients and antioxidant capacity of the LP and EE of PE changed significantly. The EE had stronger antioxidant capacity compared with the LP. It is suggesting that PE products after extraction treatment may have higher health benefits. phyllanthus emblica linn hplc-qtof-ms/ms digestion in vitro total phenols total flavonoids antioxidant activity Food processing and manufacture Beichen ZHU verfasserin aut Xu ZHANG verfasserin aut Fangyu DONG verfasserin aut Jiao LIU verfasserin aut Fang CHEN verfasserin aut Zeyuan DENG verfasserin aut Yao PAN verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 44(2023), 24, Seite 349-358 (DE-627)DOAJ000150428 10020306 nnns volume:44 year:2023 number:24 pages:349-358 https://doi.org/10.13386/j.issn1002-0306.2023020233 kostenfrei https://doaj.org/article/d538f79504854fe88dc8732002a89253 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020233 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 44 2023 24 349-358 |
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10.13386/j.issn1002-0306.2023020233 doi (DE-627)DOAJ099436310 (DE-599)DOAJd538f79504854fe88dc8732002a89253 DE-627 ger DE-627 rakwb chi TP368-456 Na WU verfasserin aut Changes in Active Ingredients and Antioxidant Capacity of Phyllanthus emblica Linn and Its Ethanol Extract in Vitro Simulated Digestion 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier To compare the differences between lyophilized powder (LP) and ethanol extract (EE) of Phyllanthus emblica Linn. (PE) in vitro digestion (oral cavity, gastric area, small intestine, and large intestine), this study identified the main components of PE and then compared total phenolic acids (TPA), total flavonoids (TFA) and antioxidant capacity before and after digestion. Results showed that both LP and EE of PE were rich in polyphenols and flavonoids. LP contained higher bound polyphenols than EE, while EE contained higher free polyphenols than LP. Before digestion, TPA and TFA of the LP were 5.40±0.07 mg GAE/mL and and 1.48±0.15 mg RT/mL, respectively. While the TPA and TFA of the EE were 3.65±0.05 mg GAE/mL and 14.80±0.74 mg RT/mL, respectively. After digestion, TPA of the LP and EE was significantly lower than before (P<0.05). However, the TFA was higher than before after digestion in oral cavity. Before digestion, the EE showed significantly lower scavenging capacities on ABTS＋, DPPH radicals, and Fe3+ reduction than the LP. However, after digestion, the antioxidant ability of the EE was significantly higher than LP (P<0.05). Correlation analysis of the TPA and TFA with antioxidant capacity showed a significant positive correlation (P<0.05). In conclusion, after digestion in vitro, the active ingredients and antioxidant capacity of the LP and EE of PE changed significantly. The EE had stronger antioxidant capacity compared with the LP. It is suggesting that PE products after extraction treatment may have higher health benefits. phyllanthus emblica linn hplc-qtof-ms/ms digestion in vitro total phenols total flavonoids antioxidant activity Food processing and manufacture Beichen ZHU verfasserin aut Xu ZHANG verfasserin aut Fangyu DONG verfasserin aut Jiao LIU verfasserin aut Fang CHEN verfasserin aut Zeyuan DENG verfasserin aut Yao PAN verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 44(2023), 24, Seite 349-358 (DE-627)DOAJ000150428 10020306 nnns volume:44 year:2023 number:24 pages:349-358 https://doi.org/10.13386/j.issn1002-0306.2023020233 kostenfrei https://doaj.org/article/d538f79504854fe88dc8732002a89253 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020233 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 44 2023 24 349-358 |
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10.13386/j.issn1002-0306.2023020233 doi (DE-627)DOAJ099436310 (DE-599)DOAJd538f79504854fe88dc8732002a89253 DE-627 ger DE-627 rakwb chi TP368-456 Na WU verfasserin aut Changes in Active Ingredients and Antioxidant Capacity of Phyllanthus emblica Linn and Its Ethanol Extract in Vitro Simulated Digestion 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier To compare the differences between lyophilized powder (LP) and ethanol extract (EE) of Phyllanthus emblica Linn. (PE) in vitro digestion (oral cavity, gastric area, small intestine, and large intestine), this study identified the main components of PE and then compared total phenolic acids (TPA), total flavonoids (TFA) and antioxidant capacity before and after digestion. Results showed that both LP and EE of PE were rich in polyphenols and flavonoids. LP contained higher bound polyphenols than EE, while EE contained higher free polyphenols than LP. Before digestion, TPA and TFA of the LP were 5.40±0.07 mg GAE/mL and and 1.48±0.15 mg RT/mL, respectively. While the TPA and TFA of the EE were 3.65±0.05 mg GAE/mL and 14.80±0.74 mg RT/mL, respectively. After digestion, TPA of the LP and EE was significantly lower than before (P<0.05). However, the TFA was higher than before after digestion in oral cavity. Before digestion, the EE showed significantly lower scavenging capacities on ABTS＋, DPPH radicals, and Fe3+ reduction than the LP. However, after digestion, the antioxidant ability of the EE was significantly higher than LP (P<0.05). Correlation analysis of the TPA and TFA with antioxidant capacity showed a significant positive correlation (P<0.05). In conclusion, after digestion in vitro, the active ingredients and antioxidant capacity of the LP and EE of PE changed significantly. The EE had stronger antioxidant capacity compared with the LP. It is suggesting that PE products after extraction treatment may have higher health benefits. phyllanthus emblica linn hplc-qtof-ms/ms digestion in vitro total phenols total flavonoids antioxidant activity Food processing and manufacture Beichen ZHU verfasserin aut Xu ZHANG verfasserin aut Fangyu DONG verfasserin aut Jiao LIU verfasserin aut Fang CHEN verfasserin aut Zeyuan DENG verfasserin aut Yao PAN verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 44(2023), 24, Seite 349-358 (DE-627)DOAJ000150428 10020306 nnns volume:44 year:2023 number:24 pages:349-358 https://doi.org/10.13386/j.issn1002-0306.2023020233 kostenfrei https://doaj.org/article/d538f79504854fe88dc8732002a89253 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020233 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 44 2023 24 349-358 |
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10.13386/j.issn1002-0306.2023020233 doi (DE-627)DOAJ099436310 (DE-599)DOAJd538f79504854fe88dc8732002a89253 DE-627 ger DE-627 rakwb chi TP368-456 Na WU verfasserin aut Changes in Active Ingredients and Antioxidant Capacity of Phyllanthus emblica Linn and Its Ethanol Extract in Vitro Simulated Digestion 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier To compare the differences between lyophilized powder (LP) and ethanol extract (EE) of Phyllanthus emblica Linn. (PE) in vitro digestion (oral cavity, gastric area, small intestine, and large intestine), this study identified the main components of PE and then compared total phenolic acids (TPA), total flavonoids (TFA) and antioxidant capacity before and after digestion. Results showed that both LP and EE of PE were rich in polyphenols and flavonoids. LP contained higher bound polyphenols than EE, while EE contained higher free polyphenols than LP. Before digestion, TPA and TFA of the LP were 5.40±0.07 mg GAE/mL and and 1.48±0.15 mg RT/mL, respectively. While the TPA and TFA of the EE were 3.65±0.05 mg GAE/mL and 14.80±0.74 mg RT/mL, respectively. After digestion, TPA of the LP and EE was significantly lower than before (P<0.05). However, the TFA was higher than before after digestion in oral cavity. Before digestion, the EE showed significantly lower scavenging capacities on ABTS＋, DPPH radicals, and Fe3+ reduction than the LP. However, after digestion, the antioxidant ability of the EE was significantly higher than LP (P<0.05). Correlation analysis of the TPA and TFA with antioxidant capacity showed a significant positive correlation (P<0.05). In conclusion, after digestion in vitro, the active ingredients and antioxidant capacity of the LP and EE of PE changed significantly. The EE had stronger antioxidant capacity compared with the LP. It is suggesting that PE products after extraction treatment may have higher health benefits. phyllanthus emblica linn hplc-qtof-ms/ms digestion in vitro total phenols total flavonoids antioxidant activity Food processing and manufacture Beichen ZHU verfasserin aut Xu ZHANG verfasserin aut Fangyu DONG verfasserin aut Jiao LIU verfasserin aut Fang CHEN verfasserin aut Zeyuan DENG verfasserin aut Yao PAN verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 44(2023), 24, Seite 349-358 (DE-627)DOAJ000150428 10020306 nnns volume:44 year:2023 number:24 pages:349-358 https://doi.org/10.13386/j.issn1002-0306.2023020233 kostenfrei https://doaj.org/article/d538f79504854fe88dc8732002a89253 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020233 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 44 2023 24 349-358 |
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10.13386/j.issn1002-0306.2023020233 doi (DE-627)DOAJ099436310 (DE-599)DOAJd538f79504854fe88dc8732002a89253 DE-627 ger DE-627 rakwb chi TP368-456 Na WU verfasserin aut Changes in Active Ingredients and Antioxidant Capacity of Phyllanthus emblica Linn and Its Ethanol Extract in Vitro Simulated Digestion 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier To compare the differences between lyophilized powder (LP) and ethanol extract (EE) of Phyllanthus emblica Linn. (PE) in vitro digestion (oral cavity, gastric area, small intestine, and large intestine), this study identified the main components of PE and then compared total phenolic acids (TPA), total flavonoids (TFA) and antioxidant capacity before and after digestion. Results showed that both LP and EE of PE were rich in polyphenols and flavonoids. LP contained higher bound polyphenols than EE, while EE contained higher free polyphenols than LP. Before digestion, TPA and TFA of the LP were 5.40±0.07 mg GAE/mL and and 1.48±0.15 mg RT/mL, respectively. While the TPA and TFA of the EE were 3.65±0.05 mg GAE/mL and 14.80±0.74 mg RT/mL, respectively. After digestion, TPA of the LP and EE was significantly lower than before (P<0.05). However, the TFA was higher than before after digestion in oral cavity. Before digestion, the EE showed significantly lower scavenging capacities on ABTS＋, DPPH radicals, and Fe3+ reduction than the LP. However, after digestion, the antioxidant ability of the EE was significantly higher than LP (P<0.05). Correlation analysis of the TPA and TFA with antioxidant capacity showed a significant positive correlation (P<0.05). In conclusion, after digestion in vitro, the active ingredients and antioxidant capacity of the LP and EE of PE changed significantly. The EE had stronger antioxidant capacity compared with the LP. It is suggesting that PE products after extraction treatment may have higher health benefits. phyllanthus emblica linn hplc-qtof-ms/ms digestion in vitro total phenols total flavonoids antioxidant activity Food processing and manufacture Beichen ZHU verfasserin aut Xu ZHANG verfasserin aut Fangyu DONG verfasserin aut Jiao LIU verfasserin aut Fang CHEN verfasserin aut Zeyuan DENG verfasserin aut Yao PAN verfasserin aut In Shipin gongye ke-ji The editorial department of Science and Technology of Food Industry, 2022 44(2023), 24, Seite 349-358 (DE-627)DOAJ000150428 10020306 nnns volume:44 year:2023 number:24 pages:349-358 https://doi.org/10.13386/j.issn1002-0306.2023020233 kostenfrei https://doaj.org/article/d538f79504854fe88dc8732002a89253 kostenfrei http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020233 kostenfrei https://doaj.org/toc/1002-0306 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 44 2023 24 349-358 |
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(PE) in vitro digestion (oral cavity, gastric area, small intestine, and large intestine), this study identified the main components of PE and then compared total phenolic acids (TPA), total flavonoids (TFA) and antioxidant capacity before and after digestion. Results showed that both LP and EE of PE were rich in polyphenols and flavonoids. LP contained higher bound polyphenols than EE, while EE contained higher free polyphenols than LP. Before digestion, TPA and TFA of the LP were 5.40±0.07 mg GAE/mL and and 1.48±0.15 mg RT/mL, respectively. While the TPA and TFA of the EE were 3.65±0.05 mg GAE/mL and 14.80±0.74 mg RT/mL, respectively. After digestion, TPA of the LP and EE was significantly lower than before (P<0.05). However, the TFA was higher than before after digestion in oral cavity. Before digestion, the EE showed significantly lower scavenging capacities on ABTS＋, DPPH radicals, and Fe3+ reduction than the LP. However, after digestion, the antioxidant ability of the EE was significantly higher than LP (P<0.05). Correlation analysis of the TPA and TFA with antioxidant capacity showed a significant positive correlation (P<0.05). In conclusion, after digestion in vitro, the active ingredients and antioxidant capacity of the LP and EE of PE changed significantly. The EE had stronger antioxidant capacity compared with the LP. 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Changes in Active Ingredients and Antioxidant Capacity of Phyllanthus emblica Linn and Its Ethanol Extract in Vitro Simulated Digestion |
| abstract |
To compare the differences between lyophilized powder (LP) and ethanol extract (EE) of Phyllanthus emblica Linn. (PE) in vitro digestion (oral cavity, gastric area, small intestine, and large intestine), this study identified the main components of PE and then compared total phenolic acids (TPA), total flavonoids (TFA) and antioxidant capacity before and after digestion. Results showed that both LP and EE of PE were rich in polyphenols and flavonoids. LP contained higher bound polyphenols than EE, while EE contained higher free polyphenols than LP. Before digestion, TPA and TFA of the LP were 5.40±0.07 mg GAE/mL and and 1.48±0.15 mg RT/mL, respectively. While the TPA and TFA of the EE were 3.65±0.05 mg GAE/mL and 14.80±0.74 mg RT/mL, respectively. After digestion, TPA of the LP and EE was significantly lower than before (P<0.05). However, the TFA was higher than before after digestion in oral cavity. Before digestion, the EE showed significantly lower scavenging capacities on ABTS＋, DPPH radicals, and Fe3+ reduction than the LP. However, after digestion, the antioxidant ability of the EE was significantly higher than LP (P<0.05). Correlation analysis of the TPA and TFA with antioxidant capacity showed a significant positive correlation (P<0.05). In conclusion, after digestion in vitro, the active ingredients and antioxidant capacity of the LP and EE of PE changed significantly. The EE had stronger antioxidant capacity compared with the LP. It is suggesting that PE products after extraction treatment may have higher health benefits. |
| abstractGer |
To compare the differences between lyophilized powder (LP) and ethanol extract (EE) of Phyllanthus emblica Linn. (PE) in vitro digestion (oral cavity, gastric area, small intestine, and large intestine), this study identified the main components of PE and then compared total phenolic acids (TPA), total flavonoids (TFA) and antioxidant capacity before and after digestion. Results showed that both LP and EE of PE were rich in polyphenols and flavonoids. LP contained higher bound polyphenols than EE, while EE contained higher free polyphenols than LP. Before digestion, TPA and TFA of the LP were 5.40±0.07 mg GAE/mL and and 1.48±0.15 mg RT/mL, respectively. While the TPA and TFA of the EE were 3.65±0.05 mg GAE/mL and 14.80±0.74 mg RT/mL, respectively. After digestion, TPA of the LP and EE was significantly lower than before (P<0.05). However, the TFA was higher than before after digestion in oral cavity. Before digestion, the EE showed significantly lower scavenging capacities on ABTS＋, DPPH radicals, and Fe3+ reduction than the LP. However, after digestion, the antioxidant ability of the EE was significantly higher than LP (P<0.05). Correlation analysis of the TPA and TFA with antioxidant capacity showed a significant positive correlation (P<0.05). In conclusion, after digestion in vitro, the active ingredients and antioxidant capacity of the LP and EE of PE changed significantly. The EE had stronger antioxidant capacity compared with the LP. It is suggesting that PE products after extraction treatment may have higher health benefits. |
| abstract_unstemmed |
To compare the differences between lyophilized powder (LP) and ethanol extract (EE) of Phyllanthus emblica Linn. (PE) in vitro digestion (oral cavity, gastric area, small intestine, and large intestine), this study identified the main components of PE and then compared total phenolic acids (TPA), total flavonoids (TFA) and antioxidant capacity before and after digestion. Results showed that both LP and EE of PE were rich in polyphenols and flavonoids. LP contained higher bound polyphenols than EE, while EE contained higher free polyphenols than LP. Before digestion, TPA and TFA of the LP were 5.40±0.07 mg GAE/mL and and 1.48±0.15 mg RT/mL, respectively. While the TPA and TFA of the EE were 3.65±0.05 mg GAE/mL and 14.80±0.74 mg RT/mL, respectively. After digestion, TPA of the LP and EE was significantly lower than before (P<0.05). However, the TFA was higher than before after digestion in oral cavity. Before digestion, the EE showed significantly lower scavenging capacities on ABTS＋, DPPH radicals, and Fe3+ reduction than the LP. However, after digestion, the antioxidant ability of the EE was significantly higher than LP (P<0.05). Correlation analysis of the TPA and TFA with antioxidant capacity showed a significant positive correlation (P<0.05). In conclusion, after digestion in vitro, the active ingredients and antioxidant capacity of the LP and EE of PE changed significantly. The EE had stronger antioxidant capacity compared with the LP. It is suggesting that PE products after extraction treatment may have higher health benefits. |
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