FOOD SCIENCE

• Basic Research • Previous Articles     Next Articles

Effect of in Vitro Simulated Digestion on Anthocyanin Composition and Antioxidant Activity of Lonicera caerulea Berry Extracts

WANG Yuehua1, LI Bin1, MENG Xianjun1,*, AN Xiaoqi1, MA Yan2, ZHANG Qi1, LI Li1, LI Dongnan1   

  1. 1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
    2. Experimental Teaching Center, Shenyang Normal University, Shenyang 110034, China
  • Online:2016-10-15 Published:2016-12-01

RichHTML

4

PDF (PC)

265

Abstract:

Changes in total polyphenols and anthocyanins contents, anthocyanin composition and antioxidant capacity of
Lonicera caerulea berry extracts before and after in vitro digestion were investigated. Folin-Ciocalteu and pH differential
methods were used for determining the contents of total polyphenols and anthocyanins, respectively. Anthocyanin
composition was analyzed using HPLC-EIS-MS/MS based on molecular mass and fragment ions, peak sequence and related
literature data. Antioxidant activities of the extracts before and after in vitro digestion were measured using total antioxidant
capacity (T-AOC) and oxygen radical absorbance capacity (ORAC) methods. The results indicated that the content of total
polyphenols increased by 48.2% while anthocyanins decreased by 67.6%. The number of anthocyanins decreased from
11 to 8; additionally, the ORAC and T-AOC values of the extracts decreased by 80.0% and 55.6% after in vitro digestion,
respectively. Taken together, after in vitro digestion, Lonicera caerulea berry extracts had increased total polyphenols,
reduced anthocyanin contents and composition, and lowered antioxidant activity.

Key words: Lonicera caerulea, total polyphenol content, anthocyanin composition, oxygen radical absorbance capacity, total antioxidant capacity

CLC Number: