Abstract:

The purpose of this work was to explore the phenol composition and antioxidant activity during in vitro simulated
gastrointestinal digestion of Choerospondias axillaris fruits. The contents of galic acid, catechin and epicatechin in
Choerospondias axillaris fruits were determined using high performance liquid chromatography (HPLC). Meanwhile, the
antioxidant activity was evaluated by measuring total antioxidant capacity, ABTS (2,2’-azinobis-(3-ethylbenzthiazoline-
6-sulphonate) radical and hydroxyl radical scavenging capacity. The results showed that the contents of three phenol
components decreased in spite of no statistical significance after the simulated digestion. Similarly, the antioxidant capacity
declined. Further this study found that the antioxidant activity decreased with the reduction in the phenolic contents. In
comparison with chemical factors, digestive enzymes had less impact on the of phenolic contents, whereas changes in
the chemical environment resulted in a significant change in the phenolic contents. Digestive enzymes could significantly
improve the antioxidant activity during gastrointestinal digestion.

Key words: Choerospondias axillaris fruit, in vitro simulated gastrointestinal digestion, antioxidant activity, high performance liquid chromatography (HPLC)