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Effect of particle size on the bioaccessibility of polyphenols and polysaccharides in green tea powder and its antioxidant activity after simulated human digestion

  • Yang Shu
  • Jie Li
  • Xiaoping YangEmail author
  • Xinyang Dong
  • Xujie Wang
Original Article
  • 24 Downloads

Abstract

The bioaccessibilities of polyphenols and polysaccharides in green tea powders (GTPs) with different particle sizes of 564.24 µm, 74.85 µm, 34.62 µm and 15.10 µm and their antioxidant activities were investigated using an in vitro simulated gastrointestinal digestion model. The results showed that particle size significantly affected the bioaccessibilities of polyphenols and polysaccharides before and after digestion, except for the bioaccessibility of polysaccharides after gastric plus intestinal (GI) digestion, thus significantly affecting the antioxidant activity of GTPs. Compared with the undigested initial amount, the bioaccessibilities of polyphenols in all GTPs were approximately 59.98–71.00% after gastric digestion and 9.69–15.57% after GI digestion, and the bioaccessibilities of polysaccharides were approximately 71.10–79.51% after gastric digestion and 113.78–190.38% after GI digestion. With the decrease in particle size, the FRAP value of GTP before digestion was significantly increased and that of 15.10 µm was the largest (4.96 mmol Fe2+/g). Both the FRAP and DPPH values after digestion showed a trend of first increasing and subsequently decreasing; 74.85 µm GTP had the largest FRAP (4.11 mmol Fe2+/g) and DPPH (156.61 mg VCE/g) values after gastric digestion, and 34.62 µm GTP had the largest FRAP (0.16 mmol Fe2+/g) and DPPH (1.43 mg VCE/g) values after GI digestion. This study suggested that the bioaccessibilities of polyphenols and polysaccharides in GTPs and their antioxidant activity can be improved by properly reducing the particle size such that TGPs can exert more beneficial health effects.

Keywords

Green tea powder Bioaccessibility Antioxidant activity Polyphenols Polysaccharides Digestion 

Notes

Acknowledgements

This work was financially supported by the Fundamental Research Funds for the Central Universities, China (Grant No. 2662017PY054).

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Yang Shu
    • 1
    • 2
  • Jie Li
    • 1
  • Xiaoping Yang
    • 1
    Email author
  • Xinyang Dong
    • 1
  • Xujie Wang
    • 1
  1. 1.Key Laboratory of Horticultural Plant Biology (Huazhong Agricultural University)Ministry of EducationWuhanPeople’s Republic of China
  2. 2.Xiaogan National Hi-techindustrial Development ZoneXiaoganPeople’s Republic of China

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