Effects of in vitro simulated digestion on antioxidant components and activities of walnut shell and distraction wood

Authors

DU Xin, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu, Sichuan 611130, China;Institute of Food Fermentation, Chengdu Normal University, Chengdu, Sichuan 611130, China;Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, Chengdu, Sichuan 611130, China
ZHANG Xinyue, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu, Sichuan 611130, China
WANG Fang, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu, Sichuan 611130, China;Institute of Food Fermentation, Chengdu Normal University, Chengdu, Sichuan 611130, China;Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, Chengdu, Sichuan 611130, ChinaFollow
LUO Qin, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu, Sichuan 611130, China
XIE Qing, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu, Sichuan 611130, China
ZHAO Yingqiong, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu, Sichuan 611130, China
LIU Yuxiao, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu, Sichuan 611130, China

Corresponding Author(s)

王芳（1986—），女，成都师范学院讲师，博士。E-mail：wangfangbia@163.com

Abstract

Objective: This study aimed to make full use of walnut by-products. Methods: Ultrasonic-assisted ethanol extraction method was used to extract the antioxidant components of walnut shell and distraction wood. The changes of antioxidant components (total phenols and total flavonoids) and antioxidant activities (DPPH, ABTS, hydroxyl radical scavenging ability, Iron reduction antioxidant capacity-FRAP and ferrous ion chelating activity) of walnut by-products extract during the simulated digestion were studied in vitro, and their correlation was analyzed. Results: The total phenols(TPC), total flavonoids(TFC) content, and antioxidant activity of distraction wood were always higher than those of walnut shells (P＜0.05). After simulated in vitro digestion, the TPC and TFC of both walnut shell and distraction wood decreased gradually (P<0.05). The antioxidant capacity of FRAP and DPPH, ABTS+ free radical scavenging capacity were approximately as follows: oral>stomach>intestine (P<0.05), a trend consistent with the changes of TPC and TFC. Except for Fe²⁺ chelating activity, the antioxidant capacity of the digestive juices showed a significant positive correlation with TPC and TFC (P<0.05). Conclusion: Distraction wood extract has an impressive antioxidant activity which was superior to walnut shell extract and was expected to be used as a natural antioxidant functional food or raw material source of antioxidants.

Publication Date

7-22-2024

First Page

154

Last Page

160

DOI

10.13652/j.spjx.1003.5788.2023.80727

Recommended Citation

Xin, DU; Xinyue, ZHANG; Fang, WANG; Qin, LUO; Qing, XIE; Yingqiong, ZHAO; and Yuxiao, LIU (2024) "Effects of in vitro simulated digestion on antioxidant components and activities of walnut shell and distraction wood," Food and Machinery: Vol. 40: Iss. 5, Article 22.
DOI: 10.13652/j.spjx.1003.5788.2023.80727
Available at: https://www.ifoodmm.cn/journal/vol40/iss5/22

References

[1] QUEIRSC S G P, CARDOSO S, LOURENO A, et al. Characterization of walnut, almond, and pine nut shells regarding chemical composition and extract composition[J]. Biomass Conversion and Biorefinery, 2020, 10（3）: 175-188.
[2] JALILI A, HEYDARI R, SADEGHZADE A, et al. Reducing power and radical scavenging activities of phenolic extracts from Juglans regia hulls and shells[J]. African Journal of Biotechnology, 2012, 11（37）: 9 040-9 047.
[3] 赵焕新, 景援朝, 白虹, 等. 分心木中的化学成分及抗氧化活性研究[J]. 中国实验方剂学杂志, 2016, 22（7）: 54-57. ZHAO H X, JING Y Z, BAI H, et al. Study on the chemical constituents and antioxidant activities of distracted wood[J]. Chinese Journal of Experimental Traditional Medical Formulae, 2016, 22（7）: 54-57.
[4] 何春梅, 陈冠林, 俞憬, 等. 核桃壳多酚的提取、含量测定及其抗氧化活性研究[J]. 广东药学院学报, 2016, 32（2）: 153-158. HE C M, CHEN G L, YU J, et al. Extraction, content determination, and antioxidant activity of walnut shell polyphenols[J]. Journal of Guangdong University of Pharmacy, 2016, 32（2）: 153-158.
[5] 孙海涛, 邵信儒, 姜瑞平, 等. 超声波—微波联合提取山核桃壳多酚及其稳定性[J]. 北方园艺, 2015（24）: 135-139. SUN H T, SHAO X R, JIANGR P, et al. Ultrasonic-microwave combined extraction of pecan shell polyphenols and their stability[J]. Northern Horticulture, 2015（24）: 135-139.
[6] LUCAS-GONZLEZ R, VIUDA-MARTOS M, PREZ-AL-VAREZ J A, et al. In vitro digestion models suitable for foods: Opportunities for new fields of application and challenges[J]. Food Research International, 2018, 107（5）: 423-436.
[7] BORDENAVE N, HAMAKE B R, FERRUZZI M G. Nature andconsequences of non-covalent interactions between flavonoids and macronutrients in foods[J]. Food and Function, 2014, 5（1）: 18-34.
[8] 陈壁, 黄勇桦, 张建平, 等. 体外模拟胃肠道消化和结肠发酵对长黑青稞多酚生物有效性和抗氧化活性的影响[J]. 食品科学, 2020, 41（21）: 28-35. CHEN B, HUANG Y H, ZHANG J P, et al. Effects of in vitro simulated gastrointestinal digestion and colonic fermentation on the bioavailability and antioxidant activity of polyphenols from long black barley[J]. Food Science, 2020, 41（21）: 28-35.
[9] TU F, XIE C, LI H, et al. Effect of in vitro digestion on chestnut outer-skin and inner-skin bioaccessibility: The relationship between biotransformation and antioxidant activity of polyphenols by metabolomics[J]. Food Chemistry, 2021, 363: 130277.
[10] JARA-PALACIOS M J, GONALVES S, HERNANZ D, et al. Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts[J]. Food Research International, 2018, 109（7）: 433-439.
[11] 肖敏. 核桃壳/分心木黄酮类化合物提取及其抗氧化作用机理研究[D]. 咸阳: 西北农林科技大学, 2022: 2-15. XIAO M. Extraction and antioxidant mechanism of flavonoids from walnut shell/distraction wood[D]. Xianyang: Northwest University of Agriculture and Forestry Science and Technology, 2022: 2-15.
[12] BRODKORB A, EGGER L, ALMINGER M, et al. INFOGEST static in vitro simulation of gastrointestinal food digestion[J]. Nature Protocols, 2019, 14（4）: 991-1 014.
[13] WANG L, LUO Y, WU Y N, et al. Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea[J]. Food Chemistry, 2018, 264: 189-198.
[14] ZHANG W J, HUANG J, WANG W, et al. Extraction, purification, characterization and antioxidant activities of polysaccharides from Cistanche tubulosa[J]. International Journal of Biological Macromolecules, 2016, 93（A）: 448-458.
[15] RE R, PELLEGRINI N, PROTEGGENTE A, et al. Antioxidant activity applying an improved ABTS radical cation decolorization assay[J]. Free Radical Biology and Medicine, 1999, 26（9/10）: 1 231-1 237.
[16] LIU S, JIA M Y, CHEN J J, et al. Removal of bound polyphenols and its effect on antioxidant and prebiotics properties of carrot dietary fiber[J]. Food Hydrocolloids, 2019, 93（8）: 284-292.
[17] RAZAK D L A, RASHID N Y A, JAMALUDDIN A B, et al. Enhancement of phenolic acid content and antioxidant activity of rice bran fermented with Rhizopus oligosporus and Monascus purpureus[J]. Biocatalysis and Agricultural Biotechnology, 2015, 4（1）: 33-38.
[18] CAI L L, ZOU S S, LIANG D P, et al. Structural characterization, antioxidant and hepatoprotective activities of polysaccharides from Sophorae tonkinensis Radix[J]. Carbohydrate Polymers, 2018, 184（15）: 354-365.
[19] 李如蕊, 陈欣, 茹月蓉, 等. 体外模拟消化过程中核桃花提取物抗氧化活性的变化[J]. 现代食品科技, 2020, 36（11）: 196-201, 169. LI R X, CHEN X, RU Y R, et al. Changes of antioxidant activity of walnut flower extract during simulated digestion in vitro[J]. Modern Food Science and Technology, 2020, 36（11）: 196-201, 169.
[20] 朱秀灵, 叶精勤, 盛伊健, 等. 体外模拟消化对苹果多酚及其抗氧化活性的影响[J]. 食品与发酵工业, 2020, 46（8）: 63-71. ZHU X L, YE J Q, SHENG Y J, et al. Effect of simulated digestion on apple polyphenols and their antioxidant activity in vitro[J]. Food and Fermentation Industry, 2020, 46（8）: 63-71.
[21] 范利君, 宋安康, 王志鹏, 等. 葡萄籽多酚提取物在体外模拟消化过程中抗氧化成分及抗氧化活性的变化[J]. 食品科技, 2022, 47（6）: 235-242. FAN L J, SONG A K, WANG Z P, et al. Changes of antioxidant components and antioxidant activities of grape seed polyphenol extracts during simulated digestion in vitro[J]. Food Technology, 2022, 47（6）: 235-242.
[22] 师聪, 陈学红, 李茹, 等. 体外模拟胃肠消化对覆盆子抗氧化成分及其活性的影响[J]. 中国食品学报, 2023, 23（2）: 83-90. SHI C, CHEN X H, LI R, et al. Effects of simulated gastrointestinal digestion in vitro on antioxidant components and their activities in Raspberry[J]. Chinese Journal of Food Science, 2023, 23（2）: 83-90.
[23] 李进才, 刘梦杰, 陈银焕, 等. 模拟消化中藜麦的酚类化合物释放和抗氧化活性[J]. 天津大学学报（自然科学与工程技术版）, 2020, 53（8）: 785-794. LI J C, LIU M J, CHEN Y H, et al. Release of phenolic compounds and antioxidant activity of quinoa during simulated digestion[J]. Journal of Tianjin University （Natural Science and Engineering Technology Edition）, 2020, 53（8）: 785-794.
[24] WANG Z, LI S, GE S, et al. Review of distribution, extraction methods, and health benefits of bound phenolics in food plants[J]. Journal of Agricultural and Food Chemistry, 2020, 68（11）: 3 330-3 343.
[25] FLOEGEL A, KIM D O, CHUNG S J, et al. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods[J]. Journal of Food Composition and Analysis, 2011, 24（7）: 1 043-1 048.
[26] 许芳溢, 李五霞, 吕曼曼, 等. 苦荞芽粉馒头体外消化后抗氧化能力研究[J]. 中国粮油学报, 2014, 29（12）: 16-22. XU F Y, LI W X, LU M M, et al. Study on antioxidant capacity of Tartary buckwheat bread after digestion in vitro[J]. Chinese Journalof Grain and Oils, 2014, 29（12）: 16-22.
[27] DUDONNE S, VITRAC X, COUTIERE P, et al. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays[J]. Journal of Agricultural and Food Chemistry, 2009, 57（5）: 1 768-1 774.
[28] 封易成, 牟德华. 体外模拟胃肠消化过程中山楂的活性成分及抗氧化性规律[J]. 食品科学, 2018, 39（7）: 139-145. FENG Y C, MOU D H. Active components and antioxidant activity of Hawthorn during simulated gastrointestinal digestion in vitro[J]. Food Science, 2018, 39（7）: 139-145.