Effects of <i>in vitro</i> simulated digestion on the free and bound phenolic content and antioxidant activity of seven species of seaweeds
Zhiting Huang, Qiqi Chen, Kaixi Hu, Ruifen Zhang, Yang Yuan, Shan He, Qingzhu Zeng, Dongxiao Su
Abstract
Summary The effects of simulated gastrointestinal digestion on the content and antioxidant activity of phenolics of seven seaweeds were investigated: Two methods of digestion were used – simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) to mimic the stomach and upper intestinal environment. Results showed that SIF can significantly increase the free phenolic content of all tested seaweeds. The total phenolic content of the seaweeds increased in range from 4.16 to 17.24 mg GAE/g before simulated digestion to 4.08 to 40.37 mg GAE/g after digestion. The antioxidant activity of seaweed‐bound phenolics was superior to that of free phenolics. Among the seven varieties of seaweeds, Sargassum thunbergii and Sargassum kjellmanianum contained the highest content of bound phenolics after SGF digestion. Bound phenolics of Undaria pinnatifida and Sargassum thunbergii showed the highest in vitro ABTS + free radical scavenging ability, while Sargassum thunbergii and Sargassum fusiforme showed the highest in vitro FRAP antioxidant activity.