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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Composition of phenolic and antioxidant activity of water chestnut peel during digestion in vitro as affected by blanching time

Yang Yuana School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P.R. ChinaView further author information
,
Jie Lib Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P.R. China;c College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P.R. ChinaView further author information
,
Shan Hea School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P.R. ChinaView further author information
,
Qingzhu Zenga School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P.R. ChinaView further author information
,
Lihong Dongb Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P.R. ChinaView further author information
,
Ruifen Zhangb Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P.R. ChinaView further author information
,
Dongxiao Sua School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P.R. ChinaCorrespondence[email protected]
View further author information
&
Mingwei Zhangb Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, P.R. ChinaCorrespondence[email protected]
View further author information
 show all
Pages 71-83 | Received 06 Sep 2018, Accepted 15 Jan 2019, Published online: 07 Feb 2019

Figures & data

Figure 1. Effects of simulated digestion on the total phenolic content of water chestnut peels that underwent different pre-treatments (mean ± SD, n = 3). Bars with no letters in common within one extraction method are significantly different (p < 0.05). DW: distilled water extraction; SGF: simulated gastric fluid extraction; SIF simulated intestinal fluid extraction

Figure 1. Effects of simulated digestion on the total phenolic content of water chestnut peels that underwent different pre-treatments (mean ± SD, n = 3). Bars with no letters in common within one extraction method are significantly different (p < 0.05). DW: distilled water extraction; SGF: simulated gastric fluid extraction; SIF simulated intestinal fluid extraction

Figure 2. Effects of simulated digestion on the total flavonoid content of water chestnut peels that underwent different pre-treatments (mean ± SD, n = 3). Bars with no letters in common within one extraction method are significantly different (p < 0.05)

Figure 2. Effects of simulated digestion on the total flavonoid content of water chestnut peels that underwent different pre-treatments (mean ± SD, n = 3). Bars with no letters in common within one extraction method are significantly different (p < 0.05)

Figure 3. Effects of simulated digestion on the FRAP antioxidant activity of water chestnut peels that underwent different pre-treatments (mean ± SD, n = 3). Bars with no letters in common within one extraction method are significantly different (p < 0.05)

Figure 3. Effects of simulated digestion on the FRAP antioxidant activity of water chestnut peels that underwent different pre-treatments (mean ± SD, n = 3). Bars with no letters in common within one extraction method are significantly different (p < 0.05)

Figure 4. Effects of simulated digestion on the ABTS antioxidant capacity of water chestnut peels that underwent different pre-treatments (mean ± SD, n = 3). Bars with no letters in common within one extraction method are significantly different (p < 0.05)

Figure 4. Effects of simulated digestion on the ABTS antioxidant capacity of water chestnut peels that underwent different pre-treatments (mean ± SD, n = 3). Bars with no letters in common within one extraction method are significantly different (p < 0.05)

Figure 5. Effects of simulated digestion in vitro on the phenolic composition of water chestnut peels, determined by HPLC. Bars with no letters in common within one extraction method are significantly different (p < 0.05)

Figure 5. Effects of simulated digestion in vitro on the phenolic composition of water chestnut peels, determined by HPLC. Bars with no letters in common within one extraction method are significantly different (p < 0.05)

Figure 6. Effects of simulated digestion in vitro on the content of catechin of water chestnut peels, determined by HPLC. Bars with no letters in common within one extraction method are significantly different (p < 0.05)

Figure 6. Effects of simulated digestion in vitro on the content of catechin of water chestnut peels, determined by HPLC. Bars with no letters in common within one extraction method are significantly different (p < 0.05)

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