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[4-1600-A-09] Effects of Cell Structure Changes of Citrus Peel on the Digestibility of Intracellular Antioxidants during in vitro Digestion
キーワード：Plant foods, Bioavailability, Antioxidant activity, In vitro, Structural attributes
Plant foods are essential foods in human diets. Vegetables and fruits contain a lot of antioxidants which can reduce the risk of some chronic diseases. In most cases, food processing during industrial or household meal preparation may result in microstructural changes and significant loss of natural antioxidants. Assessing the impact of food processing on the release of natural antioxidants during digestion is a critical factor for maintaining and improving its bioavailability. In this study, relationship between structural changes of plant cell and changes in antioxidant potential during in vitro digestion was investigated using four particle sizes of freeze-dried citrus peel powder. These were regarded as plant cell models with various degree of cell damage. Simulated in vitro gastrointestinal digestion was conducted and digested fractions were taken at different digestion times. The supernatant fractions were used to evaluate the total polyphenol content [TPC] and antioxidant activity (DPPH-radical scavenging activity and ferric reducing antioxidant power [FRAP]). Results showed that the antioxidant potential of digested fractions during in vitro digestion was approximately decreased with decreasing powder size. Moreover, DPPH and FRAP activities of all sample in the gastric digestion stage showed higher values than that of small intestinal stage. In the contrary, TPC showed high values in the small intestinal phase of digestion. These results suggest that the release of antioxidant compounds in plant foods during digestion could be related to their structural attributes such as cell damages, which can be affected by different processing conditions.