Stability of Polyphenols during in Vitro Digestion

doi:10.7506/spkx1002-6630-201613001

Abstract

Abstract:

The aims of this study were to investigate the stability of 7 polyphenols during in vitro digestion. The changes
in seven polyphenol standards at different phases of gastrointestinal (GI) digestion were estimated by an HPLC method.
The results showed that no significant changes were observed in phenolic acid compounds in gastric digestion; however,
flavonoids compounds decreased significantly. Except ferulic acid and р-hydroxy benzoic acid, the amounts of all phenolic
compounds investigated were decreased significantly in intestinal phase and at the same time, chlorogenic acid were
transformed into new compounds. The mixed standards had no significant changes during gastric digestion. However,
epicatechin and gallic acid were significantly reduced to 76.96% and 50.30%, respectively after intestinal digestion, while
5 other phenolic compounds did not change noticeably.

Key words: polyphenols, in vitro digestion, high performance liquid chromatography (HPLC)

CLC Number:

TS201.2

LI Ti1, WANG Xieyi1, ZHAI Yuxin1, DAI Taotao1, CHEN Jun1,*, LIU Jiyan2, LIU Chengmei1. Stability of Polyphenols during in Vitro Digestion[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613001.

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