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The impact of simulated gastrointestinal digestion on the bioaccessibility and antioxidant activity of purple rice phenolic compounds

查看全文 作　　者：Borkwei Ed [1]Nignpense;Sajid [2]Latif;Nidhish [3]Francis;Christopher [1,4,5]Blanchard;Abishek Bommannan [1]Santhakumar 高影响力作者 机构地区：[1]School of Dentistry and Medical Sciences,Charles Sturt University,Locked Bag 588,Wagga Wagga,NSW 2678,Australia;[2]National Life Sciences Research Hub,Charles Sturt University,Wagga Wagga,NSW 2795,Australia;[3]School of Agricultural,Environment and Veterinary Sciences,Charles Sturt University,Wagga Wagga,NSW 2650,Australia;[4]Gulbali Institute,Charles Sturt University,Wagga Wagga,NSW 2650,Australia;[5]Australian Research Council (ARC),Industrial Transformation Training Centre (ITTC) for Functional Grains,Graham Centre for Agricultural Innovation,Charles Sturt University,Wagga Wagga,NSW 2650,Australia高影响力机构 出　　处：《Food Bioscience》索引2022年第47卷第3期,共8页高影响力期刊 摘　　要：Polyphenol-rich purple rice has been shown to exhibit a wide range of health properties including antioxidant activity.This study aimed to determine the impact that gastrointestinal digestion of purple rice had on its phenolic bioaccessibility and antioxidant activity.Our results demonstrated a significant difference(p<0.01)in bioaccessible phenolic content level and antioxidant activity between simulated gastric and intestinal digestion.However,mass spectrometry and ultra-high-performance liquid chromatography(UHPLC)coupled with online ABTS•+scavenging activity demonstrated a significant loss in the number of polyphenols that were bioaccessible after digestion.Interestingly,substantial free radical scavenging activity was retained after digestion due to the bioaccessibility of bioactive compounds such as tryptophan and protocatechuic acid.Hence,purple rice may be considered as a source of bioaccessible phenolic and antioxidant compounds. 关 键 词：ANTIOXIDANT BIOACCESSIBILITY Gastrointestinal digestion POLYPHENOLS Purple rice
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