Exploring the effect of in vitro digestion on the phenolics and antioxidant activity of Lycium barbarum fruit extract

作者：Ma, Yi-Long^*; Wang, Yue; Wu, Zheng-Fang; Mei, Jie; Zhang, Wen-Qing; Shang, Ya-Fang; Thakur, Kiran; Wei, Zhao-Jun^*

来源：Food Bioscience, 2023, 51: 102255.

DOI：10.1016/j.fbio.2022.102255

• Lycium barbarum
• Phenolics
• Antioxidant capacity
• In vitro digestion

To assess the effect of the digestive system on the phenolics and antioxidant capacity of Lycium barbarum fruit, its extract was digested and analyzed in vitro. The results revealed that the phenolics/flavonoids contents and antioxidant capacity in the pH-treated group and digested group generally decreased by 4.39%-21.22% in the oral and intestinal digestions but increased by 1.26%-16.14% in the gastric digestion. The phenolic content and antioxidant capacity were highly correlated in digested groups (r > 0.899, p < 0.01). Five main phenolics including rutin, p-coumaric acid and its hexoside derivatives were identified and quantified, and these phenolics displayed higher stability during the digestion, implying that they may be the potential functional phenolics of L. barbarum fruit.