Antioxidant activity and stability of the flavonoids from Lycium barbarum leaves during gastrointestinal digestion in vitro

Abstract

AbstractIn this study, stability including the total flavonoids content (TFC) and main monomers composition and antioxidant activity of the flavonoids extract (LBLF) from Lycium barbarum leaves were investigated in the process of simulated oral and gastrointestinal digestion in vitro. During digested through the simulated oral fluid (SOF), gastric fluid (SGF), and intestinal fluid (SIF) in order, TFC of LBLF in the lyophilized digestive fluid samples were determined at different time points. It was shown that compared with the initial TFC of 811.72 ± 0.72 mg RE/g DW, the total flavonoids did not change significantly during oral digestion, while definitely increased at gastric digestion stage (p < 0.05) where the pH value is the lowest in the digestive system, indicating that the release of flavonoids from LBLF was promoted by pepsin, trypsase, and bile, however decreased during intestinal digestion probably due to the instability of LBLF in weak alkali media. Moreover, the antioxidant capacity and bioaccessibility of LBLF were significantly improved by SGF and SIF digestion (p < 0.05). The scavenging effect of the fluid sample after gastric digestion on free radicals followed as O2−· > ABTS+· > DPPH > ·OH > FRAP, while the clearance effect of intestinal digestion sample expressed as ABTS+· > O2−· > DPPH > FRAP > ·OH. High performance liquid chromatography (HPLC) results suggested that chlorogenic acid and rutin in LBLF had low stability during the gastrointestinal digestion in vitro. Our study suggests that LBLF may show the instability in the contents of total flavonoids and some main monomers, but an enhancement in the antioxidant activity during gastrointestinal digestion, providing a reference for the stability improvement of LBLF in the next step.