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Effect of enzymatic digestion, chemical and boiled water extraction techniques on apparent antioxidant bioactivities of apple peel

Wang, Huailing, Liu, Jie, Liu, Zhigang
Journal of food measurement & characterization 2019 v.13 no.2 pp. 959-966
antioxidant activity, antioxidants, apple peels, coumaric acids, enzymatic hydrolysis, food processing, human cell lines, in vitro digestion, liver neoplasms, neoplasm cells, phloridzin
Apple peel, is rich in bioactive phytochemicals with a wide of range of biological activities and health benefits. Phenolics, antioxidant and anti-proliferative properties of apple peel were evaluated using a simulated in vitro digestion and compared with a chemical extraction method to explore how the nature products by digestion to obtain a magnitude of antioxidant benefits. Digested samples were subjected to anti-proliferative evaluation against human liver cancer cells. Furthermore, antioxidant of digested apple peel was evaluated via the cellular antioxidant activity (CAA) method. Results revealed that the phenolic compounds obitained from enzymatic digestion were different from the chemical extracts. The contents of some component of phenolic acids and flavonoids (such as Q-3-G, Phloridzin, coumaric acid) in the digestion method were higher than other methods, which was contributed to higher in vitro antioxidant activity than other methods. Apple peel treated with cellulose-digestion also showed the highest CAA (No PBS wash) value. This finding indicated that enzyme-digestion of phytochemical rich materials could provide additional health benefits from natural products and would be a healthy strategy for food processing.