Open AccessAntioxidant and α‐glucosidase inhibitory capacity of nonextractable polyphenols in Mopan persimmon
Author(s) -
Zhou Chang,
Mao Kemin,
Li Jiao,
Gao Jie,
Liu Xiaoyu,
Sang Yaxin
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1314
Subject(s) - polyphenol , chemistry , antioxidant , dpph , food science , phenols , antioxidant capacity , biochemistry
This study was to evaluate and compare the polyphenols contents, antioxidant capacities, and α‐glucosidase inhibitory abilities of extractable and nonextractable polyphenols (EP and NEP) in Mopan persimmon. The results showed that total phenols content of NEP was 5 times higher than that of EP, and the hydrolyzed NEP compounds displayed higher antioxidant capacity than EP in vitro by DPPH, ORAC assays. Meanwhile, NEP also exhibited inhibition capacity of α‐glucosidase and were higher than that of acarbose. In addition, an in vitro model of gastrointestinal digestion was used for the release of NEP, the polyphenols content and ORAC values were obviously increased in gastric digestion stage. The result indicated that NEP in Mopan persimmon, which has often been overlooked and discarded in the past, possessed higher polyphenols content and antioxidant capacity than EP.