Effects ofin vitrosimulated digestion on the flavonoid content and antioxidant activity of aged and fresh dried tangerine peel

Abstract

The effects of digestion in vitro on the flavonoid content and antioxidant activities of aged and fresh dried tangerine peel were investigated by treating with simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) compared with organic solvent or deionized water. The total phenolic content of both aged and fresh dried tangerine peel were significantly decreased by SGF and SIF treatments, with the exception of the SIF-treated fresh dried peel. The total flavonoid content of both the aged and fresh dried tangerine peel were also reduced by SGF, but not by SIF, compared with deionized water. FRAP values were markedly improved by SGF and reduced by SIF treatments compared with deionized water. Conversely, the ABTS value of SIF-treated fresh dried peel was significantly higher than that of SGF-treated peel. The antioxidant activities of tangerine peel were altered by simulated digestion in vitro. Practical applicationsCitrus peel is the main byproduct of the citrus industry. Tangerine is one of the most important citrus widely planted in Southeast Asia. Dried tangerine peel which called "Chenpi" in Chinese traditional medicine was used for indigestion and inflammatory treatments. Dried tangerine peel can be developed as functional foods. To investigate the simulated gastric and intestinal fluid digestion on the contents of active component and antioxidant activities of aged dried tangerine peel and fresh dried tangerine peel could provide a theoretical basis for the commercial development and utilization of dried tangerine peel.

Dragon fruit-kiwi fermented beverage: In vitro digestion, untargeted metabolome analysis and anti-aging activity in Caenorhabditis elegans

“…In vitro gastrointestinal (GI) digestion of sample was carried out according to Hou et al ( 26 ), with some modifications.…”

Antioxidant activity increased due to dynamic changes of flavonoids in orange peel during Aspergillus niger fermentation

“…Although both curves had the point of inflexion, the difference was that the maximum activity of cellulase was 6.30 AE 0.20 U mL À1 at 72 h, while that of b-glucosidase was 1.70 AE 0.03 U mL À1 at 96 h. In addition, the activity of cellulase was continuously observed to be significantly higher than that of b-glucosidase. The explanation could be that the inducers for delayed bglucosidase production were generated probably from cellulose hydrolysis by cellulase (Xu et al, 2018).…”

“…Researchers testified that flavonoids have the most potent antioxidative activity due to their hydroxyl groups (Lee et al ., 2008). However, discrepancies exist in the researches regarding the changes of flavonoids during ageing which might be due to different raw materials and testing methods (Hou et al ., 2018; Li‐na et al ., 2020). Our previous study has been able to show that by testing the same batch of samples, eight polymethoxyflavonoids (PMFs) accumulated constantly during 10 years storage but hesperidin decreased in late stages (Yu et al ., 2022).…”

“…Tangerine peel (TP) is the dried and mature peel of citrus and its cultivated varieties in the Rutaceae family. It is a kind of Chinese medicinal herb, which is used in both medicine and food due to its pharmacological activities including antioxidant activity and so on (Schulz, 2012; Hou et al ., 2018). The main active components in TP are flavonoids, among which hesperidin is particularly prominent (Anagnostopoulou et al ., 2005).…”

Study of the protein, antioxidant activity, and starch duringin vitrosimulated digestion of green wheat and wheat cooked flours

“…The total flavonoids content was determined by NaNO 2 -Al(NO) 3 method. [45] Samples (0.1 ml) were mixed completely with 0.2 mL of 5% NaNO 2 solution. After placing at room temperature for 6 min, 0.2 mL of 10% AlCl 3 was added and then allowed to stand for 6 min again.…”