FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (2): 94-100.doi: 10.7506/spkx1002-6630-20181207-098

• Bioengineering • Previous Articles     Next Articles

Effects of in Vitro Colonic Fermentation on Phenolic Content and Antioxidant Activity in Dietary Fiber from Highland Barley

ZOU Qingfei, YANG Shihua, LI Yongqiang, HUANG Yonghua, HUANG Jiaqi, LI Qing, LI Ziyu, HUANG Aixiang   

  1. (1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. College of Foreign Languages, Yunnan Agricultural University, Kunming 650201, China)
  • Online:2020-01-25 Published:2020-01-19

Abstract: In this study, changes in the phenolic content and antioxidant activity in soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) extracted from highland barley were determined during in vitro colonic fermentation for up to 48 h. The phenolic compounds in the fermentation broth were qualified and quantified by high performance liquid chromatography (HPLC). The results showed that the content of phenolic compounds in IDF increased gradually with the prolongation of fermentation time while that in SDF increased first and then decreased, reaching the highest level ((50.62 ± 2.45) μmol/g) after 30 h. The trend of antioxidant activity was similar to that of phenolic content for both IDF and SDF. A total of 18 phenolic compounds in the fermentation broths were identified, which were classified into three types: hydroxybenzoic acids, hydroxycinnamic acids and flavonoids. The contents of ferulic acid in both IDF and SDF increased first and then decreased during colonic fermentation, which reached the highest level after 24 h in IDF and after 5 h in SDF. This study showed that highland barley dietary fiber could slowly release bound phenolic compounds during colonic fermentation, thereby enhancing the content of free phenolics and antioxidant activity, indicating that highland barley dietary fiber possess potential health benefits.

Key words: dietary fiber from highland barley, in vitro colonic fermentation, phenolic compounds, antioxidant activity

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