Phenolic characterization of fermented jujube puree by HPLC-MS/MS and their release during in vitro dynamic digestion

Xin Pan; Jing Li; Fei Lao; Xujie Hou; Lin Gao; Jihong Wu

doi:10.1016/j.foodchem.2023.135630

Phenolic characterization of fermented jujube puree by HPLC-MS/MS and their release during in vitro dynamic digestion

Food Chem. 2023 Jul 1:413:135630. doi: 10.1016/j.foodchem.2023.135630. Epub 2023 Feb 3.

Authors

Xin Pan¹, Jing Li¹, Fei Lao², Xujie Hou³, Lin Gao⁴, Jihong Wu⁵

Affiliations

¹ College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
² College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: fei.lao@cau.edu.cn.
³ College of Food Science and Engineering, Tarim University, Xinjiang 843300, China.
⁴ College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China; School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China. Electronic address: gaolin2017@cslg.edu.cn.
⁵ College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: wjhcau@hotmail.com.

PMID: 36791666
DOI: 10.1016/j.foodchem.2023.135630

Abstract

Health benefits of fruit products fermented with probiotics are partially attributed to their increased contents of phenolic compounds. In this study, the effect of in vitro dynamic gastrointestinal digestion on the release of phenolic compounds and changes in the antioxidant activity of jujube puree fermented with Streptococcus thermophilus was investigated. Thirteen target phenolic compounds were characterized by high-performance liquid chromatography-tandem mass spectrometry. The recovery of this developed method ranged from 87.41% to 111.03%, and the limits of detection and quantification were low. Fermentation with Streptococcus thermophilus significantly increased the contents of most phenolic compounds in jujube puree. Fermentation reduced the decrease in the contents of most phenolic compounds in jujube puree during gastrointestinal digestion and, as a consequence improved the antioxidant capacity of digested fractions. These findings indicated that fermentation could increase the bioaccessibility of specific phenolics in jujube, as well as the antioxidant activity of this fruit.

Keywords: Antioxidant activity; Catechin; Correlation; Jujube puree; Streptococcus thermophilus.

MeSH terms

Antioxidants / chemistry
Chromatography, High Pressure Liquid
Digestion
Fruit / chemistry
Phenols / analysis
Tandem Mass Spectrometry*
Ziziphus* / chemistry

Substances

Antioxidants
Phenols