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Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame.
Food and Chemical Toxicology ( IF 3.9 ) Pub Date : 2020-03-04 , DOI: 10.1016/j.fct.2020.111239 Yazhen Chen 1 , Hetong Lin 1 , Mengshi Lin 2 , Yongzhan Zheng 3 , Jicheng Chen 1
Food and Chemical Toxicology ( IF 3.9 ) Pub Date : 2020-03-04 , DOI: 10.1016/j.fct.2020.111239 Yazhen Chen 1 , Hetong Lin 1 , Mengshi Lin 2 , Yongzhan Zheng 3 , Jicheng Chen 1
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The effects of roasting and in vitro digestion on total phenolic content (TPC), total flavonoid content (TFC), phenolic profiles, and antioxidant activity of water-soluble extracts from six varieties of sesame were investigated in this study. Our results showed that the major phenolic compounds in raw, roasted and digested sesame were gallic acid (GA), protocatechuic acid (PA), 4-hydroxybenzoic acid (4 HBA), ferulic acid (FA) and quercetin (Quer). Roasting significantly increased the TPC, pinoresinol diglucoside (PD), sesamol, as well as the content of phenolic compounds (especially GA, PA, 4 HBA and Quer) in sesame, but kept or reduced the TFC, sesamin and sesamolin. After roasting, the antioxidant potency composite index (ACI) of six varieties of sesame was significantly increased by 29.8%-216.6%. Additionally, the ACI of gastric digestion was significantly higher than that of oral and intestinal digestion during the in vitro digestion of the roasted-sesame, except for the varieties of Ganzhi 9 and Ganzhi 17. This study showed that five phenolic compounds (GA, PA, 4 HBA, p-coumaric acid, Quer) and sesamol of the water-soluble extracts contributed to the antioxidant activities of the digestive products of sesame.
中文翻译：
焙烧和体外消化对芝麻水溶性提取物的酚类和抗氧化活性的影响。
本研究研究了焙烧和体外消化对六种芝麻水溶性提取物的总酚含量（TPC），总黄酮含量（TFC），酚特性和抗氧化活性的影响。我们的结果表明，生，烤和消化芝麻中的主要酚类化合物是没食子酸（GA），原儿茶酸（PA），4-羟基苯甲酸（4 HBA），阿魏酸（FA）和槲皮素（Quer）。焙烧显着增加了芝麻油中的TPC，松脂醇二葡萄糖苷（PD），芝麻酚，以及酚类化合物（尤其是GA，PA，4 HBA和Quer）的含量，但保持或减少了TFC，芝麻素和芝麻素。烘烤后，六个芝麻品种的抗氧化能力综合指数（ACI）显着提高了29.8％-216.6％。另外，
更新日期：2020-03-04
中文翻译：
焙烧和体外消化对芝麻水溶性提取物的酚类和抗氧化活性的影响。
本研究研究了焙烧和体外消化对六种芝麻水溶性提取物的总酚含量（TPC），总黄酮含量（TFC），酚特性和抗氧化活性的影响。我们的结果表明，生，烤和消化芝麻中的主要酚类化合物是没食子酸（GA），原儿茶酸（PA），4-羟基苯甲酸（4 HBA），阿魏酸（FA）和槲皮素（Quer）。焙烧显着增加了芝麻油中的TPC，松脂醇二葡萄糖苷（PD），芝麻酚，以及酚类化合物（尤其是GA，PA，4 HBA和Quer）的含量，但保持或减少了TFC，芝麻素和芝麻素。烘烤后，六个芝麻品种的抗氧化能力综合指数（ACI）显着提高了29.8％-216.6％。另外，
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