杨桃的酚类成分含量及其生物可及性与抗氧化活性

doi:10.3864/j.issn.0578-1752.2020.07.014

Abstract

Abstract: 【Objective】 The aim of this study was to explore the phenolic composition, content, bioaccessibility and antioxidant activity of phenolic compounds in different carambola fruit varieties, so as to provide reference for the fresh consumption and deep processing of carambola. 【Method】 Phenolic compounds of three cultivars, including Guangzhou Hong cultivar (GZ), Xiangmi cultivar (XM), and Taiwan Misi cultivar (TW), were determined by high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS). Their antioxidant capacity was evaluated by ABTS ⁺ radical scavenging capacity (ABTS) and oxygen radical absorbance capacity assay (ORAC). The change of total phenol, flavonoids, mono-phenol and their antioxidant capacity, as well as their bioaccessibility were analyzed during in vitro simulated gastrointestinal digestion. 【Result】 Three phenolic acids (protocatechuic acid, p-coumaric acid and ferulic acid) and three flavonoids (procyanidin B2, epicatechin and isoquercetin) were detected from the extracts of carambola fruit, among which proanthocyanin B2 and epicatechin were the predominant phenolics. The variation ranges of total phenolics and total flavonoids in tested varieties were 234.41-293.30 mg GAE/100 g and 165.75-278.97 mg CE/100 g, respectively. After simulated gastric digestion, the contents of phenolics and flavonoids in carambola digestive juice were 151.57-180.45 mg GAE/100 g FW and 113.06-164.45 mg CE/100 g FW, respectively. And their bioaccessibility were 54.05%-76.98% and 47.58%- 93.88%, respectively. After further intestinal digestion, the content of phenolic compounds released into the digestive fluid was reduced. The phenolics and flavonoids contents were 116.64-155.76 mg GAE/100 g FW and 78.47-148.44 mg CE/100 g FW, respectively, and their bioaccessibility were 46.57%-66.45% and 40.12%-84.75%, respectively. The contents of procyanidins B2 and epicatechin released into digestive fluid were 56.60%-87.54% and 65.33%-85.92% with gastrointestinal digestion and these only accounted for 51.90%-80.94% and 32.81%-37.50% of carambola fruit extract, respectively. The antioxidant capacity of ABTS and ORAC of digestive juice of three carambola fruit with gastric digestion were 97.56%, 102.42%, 92.36% and 122.73%, 118.50% and 107.14%, respectively. After further intestinal digestion, their antioxidant capacity of ABTS and ORAC were reduced by 12.33%-26.60% and 37.95%-43.28%, respectively. 【Conclusion】 Protocatechuic acid, p-coumaric acid, ferulic acid, procyanidin B2, epicatechin and isoquercetin were the main phenolic substances in carambola, and the contents of procyanidin B2 and epicatechin were the highest among them. After simulated gastric digestion, a high content of phenolic compounds in the digestive juice were detected, while their contents were significantly reduced with intestinal digestion.

Key words: carambola, phenolic substances, flavonoid, bioaccessibility, antioxidant

MuKang LUO,XuChao JIA,RuiFen ZHANG,Lei LIU,LiHong DONG,JianWei CHI,YaJuan BAI,MingWei ZHANG. Phenolic Content, Bioavailability and Antioxidant Activity of Carambola[J].Scientia Agricultura Sinica, 2020, 53(7): 1459-1472.

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化合物 Compound	保留时间 Retention time (min)	特征离子Characteristic ion (m/z)		碰撞能量Collision energy (V)
化合物 Compound	保留时间 Retention time (min)	1	2	1	2
原儿茶酸 Protocatechuic acid	2.59	153.06→109.11	153.06→91.18	12.99	23.90
原花青素B2 Proanthocyanidin B2	5.90	577.15→407.04	577.15→425.06	20.87	12.98
表儿茶素 Epicatechin	7.88	289.15→245.04	289.15→203.04	13.49	17.74
对香豆酸 p-Coumaric acid	9.66	163.06→119.11	163.06→93.15	12.33	29.47
阿魏酸 Ferulic acid	12.13	193.06→134.11	193.06→178.00	14.75	11.47
异槲皮苷 Isoquercitrin	15.23	463.15→300.00	463.15→301.01	25.27	19.96

品种 Variety		含量 Content (mg/100 g FW)
品种 Variety		广州红杨桃 GZ	香蜜杨桃 XM	台湾蜜丝杨桃 TW
酚酸 Phenolic acid	原儿茶酸 Protocatechuic acid	1.25±0.30b	ND	1.49±0.00b
	对香豆酸 p-Coumaric acid	0.98±0.02a	1.23±0.05b	0.89±0.02a
	阿魏酸 Ferulic acid	1.28±0.02ab	1.40±0.03b	1.20±0.01a
黄酮 Flavone	原花青素B2 Proanthocyanidin B2	14.93±0.51a	18.86±0.90b	13.41±0.81a
	表儿茶素 Epicatechin	9.23±0.10b	11.55±1.55c	5.97±0.33a
	异槲皮苷 Isoquercitrin	2.16±0.06b	1.02±0.03a	1.74±0.10b

	总酚 Total phenolic（mg GAE/100 g FW）			总黄酮 Total flavonoid（mg CE/100 g FW）
	广州红杨桃 GZ	香蜜杨桃 XM	台湾蜜丝杨桃 TW	广州红杨桃 GZ	香蜜杨桃 XM	台湾蜜丝杨桃 TW
果肉中含量 Contents in fruit	234.41±7.88a	293.30±2.16b	244.29±6.98a	175.16±8.57a	278.97±5.50b	165.75±21.16a
胃消化释放量 Content released during GD	180.46±16.89b	158.52±4.26a	151.57±10.94a	164.45±2.58c	132.74±13.83b	113.06±16.92a
胃消化生物可及性 Bioaccessibility during GD (%)	76.98	54.05	62.05	93.88	47.58	68.21
胃肠消化释放量 Content released during GID	155.76±17.85c	136.59±1.11b	116.64±10.84a	148.44±11.53c	111.93±12.01b	78.47±12.63a
胃肠消化生物可及性Bioaccessibility during GID (%)	66.45	46.57	47.75	84.75	40.12	47.34

单体酚种类 Monomeric phenols	品种 Variety	果实中含量 Content in fruit	胃消化释放量 Content released during GD	胃肠消化释放量 Content released during GID
原儿茶酸 Protocatechuic acid	广州红杨桃 GZ	1.25±0.30b	0.37±0.22a	0.43±0.07a
	香蜜杨桃 XM	ND	ND	0.24±0.02b
	台湾蜜丝杨桃 TW	1.49±0.00c	0.22±0.06a	0.43±0.07b
对香豆酸 Para-Coumaric acid	广州红杨桃 GZ	0.98±0.02b	1.15±0.24c	0.58±0.01a
	香蜜杨桃 XM	1.23±0.05c	0.89±0.08b	0.58±0.00a
	台湾蜜丝杨桃 TW	0.89±0.02b	0.86±0.01b	ND
阿魏酸 Ferulic acid	广州红杨桃 GZ	1.28±0.02b	0.76±0.04a	0.72±0.00a
	香蜜杨桃 XM	1.40±0.03b	0.87±0.03a	0.75±0.06a
	台湾蜜丝杨桃 TW	1.20±0.01c	0.80±0.01b	0.68±0.07a
原花青素 B2 Proanthocyanidin B2	广州红杨桃 GZ	14.93±0.51b	13.07±2.96b	8.45±1.41a
	香蜜杨桃 XM	18.86±0.90c	11.88±0.63b	9.58±0.96a
	台湾蜜丝杨桃 TW	13.41±0.81c	9.88±0.30b	6.96±0.39a
表儿茶素 Epicatechin	广州红杨桃 GZ	9.23±0.10c	7.93±2.02b	3.32±0.76a
	香蜜杨桃 XM	11.55±1.55c	5.86±0.56b	3.79±0.24a
	台湾蜜丝杨桃 TW	5.97±0.33c	3.90±0.03b	2.22±0.06a
异槲皮苷 Isoquercitrin	广州红杨桃 GZ	2.16±0.06c	1.32±0.42b	0.73±0.05a
	香蜜杨桃 XM	1.02±0.03c	0.63±0.04b	0.39±0.03a
	台湾蜜丝杨桃 TW	1.74±0.10c	1.30±0.20b	0.86±0.14a

Phenolic Content, Bioavailability and Antioxidant Activity of Carambola

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