TY - JOUR
T1 - Ethanol extracts from Cinnamomum camphora seed kernel
T2 - Potential bioactivities as affected by alkaline hydrolysis and simulated gastrointestinal digestion
AU - Zhang, Guohua
AU - Yan, Xianghui
AU - Wu, Shasha
AU - Ma, Maomao
AU - Yu, Ping
AU - Gong, Deming
AU - Deng, Shuguang
AU - Zeng, Zheling
N1 - Funding Information:
This work was supported by the International Science and Technology Cooperation Program of China (Project No. 2011DFA32770), the National Natural Science Foundation of China (Project No. 31701651) and the Research Program of State Key Laboratory of Food Science and Technology, Nanchang University (Project No. SKLF-ZZA-201610).
Funding Information:
This work was supported by the International Science and Technology Cooperation Program of China (Project No. 2011DFA32770 ), the National Natural Science Foundation of China (Project No. 31701651 ) and the Research Program of State Key Laboratory of Food Science and Technology , Nanchang University (Project No. SKLF-ZZA-201610 ).
Publisher Copyright:
© 2020
PY - 2020/11
Y1 - 2020/11
N2 - The aim of the study was to evaluate the changes of potential bioactivities of ethanol extracts (EE) from Cinnamomum camphora seed kernel (CCSK) after alkaline hydrolysis and simulated gastrointestinal digestion. A total of 13 compounds in EE, mainly phenolics and saponins were tentatively identified using HPLC-ESI-QTOF-MS2 analysis. The total phenolic and total flavonoid contents in EE decreased by 30.6%, 1%, 33% and 11.8% after hydrolysis and digestion, respectively. The total saponins content decreased by 17% after hydrolysis while increased by 48% after digestion. The total condensed tannin contents increased by 70.3% and 17.2% after hydrolysis and digestion, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), cupric ion reducing activity (CUPRAC), ferric reducing antioxidant power (FRAP) and metal chelating activity (MCA) were used to determine antioxidant activity. Overall, the changes of antioxidant activities by hydrolysis and digestion were consistent with the changes of their total phenolic and flavonoid contents. The α-amylase and α-glucosidase inhibitory activities in EE increased by 817% and 33.3% after digestion while decreased by 12.3% and 19% after hydrolysis, respectively. Although the inhibitory activities of cholinesterase, tyrosinase and xanthine oxidase were decreased by hydrolysis and digestion, most of these activities were retained. These results showed that CCSK ethanol extracts had strong bioactivities and were reasonably stable to alkali and digestive enzymes.
AB - The aim of the study was to evaluate the changes of potential bioactivities of ethanol extracts (EE) from Cinnamomum camphora seed kernel (CCSK) after alkaline hydrolysis and simulated gastrointestinal digestion. A total of 13 compounds in EE, mainly phenolics and saponins were tentatively identified using HPLC-ESI-QTOF-MS2 analysis. The total phenolic and total flavonoid contents in EE decreased by 30.6%, 1%, 33% and 11.8% after hydrolysis and digestion, respectively. The total saponins content decreased by 17% after hydrolysis while increased by 48% after digestion. The total condensed tannin contents increased by 70.3% and 17.2% after hydrolysis and digestion, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), cupric ion reducing activity (CUPRAC), ferric reducing antioxidant power (FRAP) and metal chelating activity (MCA) were used to determine antioxidant activity. Overall, the changes of antioxidant activities by hydrolysis and digestion were consistent with the changes of their total phenolic and flavonoid contents. The α-amylase and α-glucosidase inhibitory activities in EE increased by 817% and 33.3% after digestion while decreased by 12.3% and 19% after hydrolysis, respectively. Although the inhibitory activities of cholinesterase, tyrosinase and xanthine oxidase were decreased by hydrolysis and digestion, most of these activities were retained. These results showed that CCSK ethanol extracts had strong bioactivities and were reasonably stable to alkali and digestive enzymes.
KW - Antioxidant
KW - Biostability
KW - Enzyme inhibition
KW - In vitro models
KW - Phytochemicals
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U2 - 10.1016/j.foodres.2020.109363
DO - 10.1016/j.foodres.2020.109363
M3 - Article
C2 - 33233066
AN - SCOPUS:85085575669
VL - 137
JO - Food Research International
JF - Food Research International
SN - 0963-9969
M1 - 109363
ER -