Antioxidant effect of mango in vitro simulated gastrointestinal tract model

【Objective】After mangos in vitro simulated gastrointestinal digestion,the varying pattern of the antioxidant component——polyphenols and flavonoids,as well as their antioxidant activity was studied,in order to provide references for development and utilization of Guangxi mango resources.【Method】The model of extracorporeal simulated gastrointestinal digestion for the research of polyphenols and flavonoids content was adopted,based on mango meat.Then,a measurement of its polyphenols,flavonoids and antioxidant activity(ORAC) was made.【Result】After the simulated gastric digestion process,the mango polyphenols and flavonoids of the sample group increased significantly in half hour,compared with those of the blank control group.But the polyphenol flavonoids of gastric acid control group did not change significantly.In three hours,the polyphenol and flavonoids released from the sample group amounted to the largest value,which was 178.33±2.42 mg GAE/100 gFW and 226.86±8.70 mg CE/100 gFW,respectively.In the simulated intestinal digestion process,the polyphenols and flavonoids of both the sample group and the control group increased in half hour,and then stabilized.The simulated gastric digestion had the highest ORAC(2610.22+20.40 μmol Trolox/100 gFW),and simulated intestinal digestion had the highest ORAC(4393.52+129.50 μmol of Trolox/100 gFW).【Conclusion】The chemical environment of the gastrointestinal tract plays no auxo-action on the release of mango polyphenol,but the digestive enzymes have a significant auxo-action on the release of mango polyphenols and flavnoids.In the study of the antioxidant activity of mango in the simulated gastrointestinal digestion,the gastric acid has no auxo-action on the antioxidant activity,but the digestive enzymes play an important role in enhancing the antioxidant activity.There is a good correlation between the antioxidant activity and polyphenols in the sample group.