Abstract
ABSTRACT Water chestnut peels have good antioxidant activity. The effects of simulated gastric fluid (SGF) and intestinal fluid (SIF) fluid digestion in vitro on the active substance and antioxidant activity of water chestnut peels that were pre-treated using different boiling times (P10 and P30) were investigated. The results showed that the SGF obviously increased both the total phenolic content and total flavonoid content of water chestnut peels. The SGF digestion significantly enhanced both the FRAP and ABTS antioxidant capacity of water chestnut peels only blanched with P10. However, the SIF digestion significantly increased the FRAP and ABTS antioxidant capacity of all water chestnut peels regardless of whether these were pre-treated or not. The HPLC results showed that the simulated digestion in vitro enhanced the flavonoids content of the peels. Water chestnut peels could be used as an inexpensive source of natural functional food ingredients.
Highlights
Water chestnut, which is known as Eleocharis dulcis, belongs to the sedge family and grows in wet farmlands or pool districts
It has been found that there was a significant difference (p < 0.05) among the simulated gastric fluid group, the simulated intestinal fluid group and the deionized water treatment group after further analysis of the effects of simulated digestion treatment on the total phenolic content of the water chestnut peels under the same treatment
The order of TPC was: SIF > simulated gastric fluid (SGF) > DW, which showed that the total phenolic content of water chestnut peels was increased after the gastric fluid digestion and intestinal digestion treatment compared to deionized water treatment
Summary
Water chestnut, which is known as Eleocharis dulcis, belongs to the sedge family and grows in wet farmlands or pool districts. It is a subterranean bulbous of sedum. [6] there has not been a report on the rules determining the release of phenolic substances in water chestnut peels after gastrointestinal digestion.
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