关键词: 柑橘；类胡萝卜素；模拟体外消化；生物利用度；抗氧化活性

Abstract: In order to explore the effect of different dietary structures (normal diet, high-protein diet, high-fat diet, high-sugar diet) on the bioavailability and antioxidant activity of citrus carotenoids, the changes in the carotenoid content, ferric reducing capacity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activity of mandarin pulp were monitored during in vitro simulated digestion. The correlation between carotenoid content and antioxidant activity was also evaluated. The results showed that as digestion progressed, the contents of total carotenoids and two carotenoid monomers in mandarin pulp mixed with whey protein, soybean oil and corn starch in four different proportions decreased continuously and the antioxidant activity of carotenoids in the four groups also decreased significantly (P < 0.05). Among these groups, the content of carotenoids in the high-fat diet group was higher at all digestion stages, and the antioxidant activity of carotenoids in this group was also stronger. There was a significantly positive correlation between the antioxidant activity and content of citrus carotenoids (P < 0.05). The comprehensive analysis showed that dietary structures had a great impact on the bioavailability and antioxidant activity of citrus carotenoids. The bioavailability of carotenoids in the high-fat diet group was (24.08 ± 1.78)% and significantly higher than that ((19.26 ± 1.06)%) in the normal diet group (P < 0.05), and the antioxidant activity of carotenoids in the high-fat diet group was the strongest. The bioavailability of carotenoids in the high-protein diet group was (15.27 ± 0.90)% and significantly lower than that in the normal diet group (P < 0.05), while there was no significant difference in carotenoid bioavailability between the high-sugar ((19.71 ± 1.58)%) and normal diet groups. This study suggests that high-fat diet can significantly improve the bioavailability and antioxidant activity of citrus carotenoids.

Key words: citrus; carotenoids; simulated in vitro digestion; bioavailability; antioxidant activity