Next Article in Journal
Verbascoside-Rich Plant Extracts in Animal Nutrition
Next Article in Special Issue
Taurine Chloramine-Mediated Nrf2 Activation and HO-1 Induction Confer Protective Effects in Astrocytes
Previous Article in Journal
Impact of Chromium Picolinate on Leydig Cell Steroidogenesis and Antioxidant Balance Using an In Vitro Insulin Resistance Model
Previous Article in Special Issue
Elevating Cereal-Based Nutrition: Moringa oleifera Supplemented Bread and Biscuits
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Antioxidants
Volume 13
Issue 1
10.3390/antiox13010037
antioxidants-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Changes in Phenolic Compounds and Antioxidant Capacity of Artocarpus heterophyllus Lam. (Jackfruit) Pulp during In Vitro Gastrointestinal Digestion

by
Ming Cheng
1,2,
Jiali He
1,3,
Yu Gu
1,4,5,
Gang Wu
1,5,
Lehe Tan
1,6,
Chuan Li
2,*,
Fei Xu
1,4,5 and
Kexue Zhu
1,4,5,6,*
1
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
2
School of Food Science and Engineering, Hainan University, Haikou 570228, China
3
College of Tropical Crop Science, Yunnan Agricultural University, Pu’er 665099, China
4
Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
5
National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, China
6
Key Laboratory of Nutritional Quality and Health Benefits of Tropical Agricultural Products of Haikou City, Haikou 571100, China
*
Authors to whom correspondence should be addressed.
Antioxidants 2024, 13(1), 37; https://doi.org/10.3390/antiox13010037
Submission received: 8 November 2023 / Revised: 21 December 2023 / Accepted: 21 December 2023 / Published: 23 December 2023
(This article belongs to the Special Issue Natural Bioactive Compounds Exerting Health Promoting Effects through Ameliorating Oxidative Stress)
Browse Figures
Versions Notes

Abstract

An in vitro gastrointestinal digestion model was applied to investigate the effect of digestion on the phenolic compounds and antioxidant capacity of Artocarpus heterophyllus Lam. (jackfruit) pulp. The total phenol content (TPC) was determined using Folin–Ciocalteu method, and the antioxidant activities were evaluated by DPPH and ABTS assays. Phenolic compounds were analyzed using ultra-performance liquid chromatography coupled with electrospray ionization, followed by quadrupole time-of-flight mass spectrometry (UPLC-ESI-Q-TOF-MS/MS). The results showed that TPC was significantly higher after gastric digestion. Thirty phenolic compounds (hydroxybenzoic acids and derivatives, hydroxycinnamic acids and derivatives, and flavonoids) were identified. The antioxidant activities of the digested samples varied with the TPC, and there was a correlation between antioxidant activity and TPC. The present study implies that gastrointestinal digestion may improve TPC and increase the amount of free phenolic compounds, mainly related to changes in pH value and digestive enzymes.
Keywords: Artocarpus heterophyllus Lam.; phenolic compounds; in vitro digestion; antioxidant capacity Artocarpus heterophyllus Lam.; phenolic compounds; in vitro digestion; antioxidant capacity
Graphical Abstract

Share and Cite

MDPI and ACS Style

Cheng, M.; He, J.; Gu, Y.; Wu, G.; Tan, L.; Li, C.; Xu, F.; Zhu, K. Changes in Phenolic Compounds and Antioxidant Capacity of Artocarpus heterophyllus Lam. (Jackfruit) Pulp during In Vitro Gastrointestinal Digestion. Antioxidants 2024, 13, 37. https://doi.org/10.3390/antiox13010037

AMA Style

Cheng M, He J, Gu Y, Wu G, Tan L, Li C, Xu F, Zhu K. Changes in Phenolic Compounds and Antioxidant Capacity of Artocarpus heterophyllus Lam. (Jackfruit) Pulp during In Vitro Gastrointestinal Digestion. Antioxidants. 2024; 13(1):37. https://doi.org/10.3390/antiox13010037

Chicago/Turabian Style

Cheng, Ming, Jiali He, Yu Gu, Gang Wu, Lehe Tan, Chuan Li, Fei Xu, and Kexue Zhu. 2024. "Changes in Phenolic Compounds and Antioxidant Capacity of Artocarpus heterophyllus Lam. (Jackfruit) Pulp during In Vitro Gastrointestinal Digestion" Antioxidants 13, no. 1: 37. https://doi.org/10.3390/antiox13010037

APA Style

Cheng, M., He, J., Gu, Y., Wu, G., Tan, L., Li, C., Xu, F., & Zhu, K. (2024). Changes in Phenolic Compounds and Antioxidant Capacity of Artocarpus heterophyllus Lam. (Jackfruit) Pulp during In Vitro Gastrointestinal Digestion. Antioxidants, 13(1), 37. https://doi.org/10.3390/antiox13010037

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop