<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>In this study <italic>Ginkgo biloba</italic> leaves (GBL) decoction and commercial capsules were digested using an <italic>in vitro</italic> model. Thirty-six active compounds were identified and quantified by HPLC-ESI-MS analysis based on the MS/MS patterns (precursor ions and product ions) and retention times, in comparison with reference standards. Most compounds in GBL showed a significant decrease during intestinal digestion, with an exception of vanillic acid and biflavonoids. Bioaccessibility values of chemical compositions varied between decoction and capsules samples. Also, significant reductions of total flavonoids and total phenolic content was observed after <italic>in vitro</italic> digestion. Both, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazo-line-6-sulfonic acid (ABTS) scavenging capacity decreased after gastric digestion, but increased during intestinal digestion. Nevertheless, different behaviour was observed in reducing antioxidant power (FRAP) assay. Compared to the pH of digestion, the influence of digestive enzymes on the chemical composition and antioxidant activity of GBL was relatively minor. Overall, these results may help provide a valid foundation for further investigations on bioactive compounds and the pharmacodynamics of GBL.</p>
</abstract>

In this study Ginkgo biloba leaves (GBL) decoction and commercial capsules were digested using an in vitro model. Thirty-six active compounds were identified and quantified by HPLC-ESI-MS analysis based on the MS/MS patterns (precursor ions and product ions) and retention times, in comparison with reference standards. Most compounds in GBL showed a significant decrease during intestinal digestion, with an exception of vanillic acid and biflavonoids. Bioaccessibility values of chemical compositions varied between decoction and capsules samples. Also, significant reductions of total flavonoids and total phenolic content was observed after in vitro digestion. Both, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazo-line-6-sulfonic acid (ABTS) scavenging capacity decreased after gastric digestion, but increased during intestinal digestion. Nevertheless, different behaviour was observed in reducing antioxidant power (FRAP) assay. Compared to the pH of digestion, the influence of digestive enzymes on the chemical composition and antioxidant activity of GBL was relatively minor. Overall, these results may help provide a valid foundation for further investigations on bioactive compounds and the pharmacodynamics of GBL.

Effect of <italic>in vitro</italic> gastrointestinal digestion on the chemical composition and antioxidant properties of <italic>Ginkgo biloba</italic> leaves decoction and commercial capsules

Acta Pharmaceutica

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Effect of  gastrointestinal digestion on the chemical composition and antioxidant properties of  leaves decoction and commercial capsules

In this study Ginkgo biloba leaves (GBL) decoction and commercial capsules were digested using an in vitro model. Thirty-six active compounds were identified...

Effect of in vitro gastrointestinal digestion on the chemical composition and antioxidant properties of Ginkgo biloba leaves decoction and commercial capsules

Data publikacji: 18 paź 2022

Zakres stron: 483 - 507

Przyjęty: 20 lut 2022

DOI: https://doi.org/10.2478/acph-2022-0033

Słowa kluczowe
L., digestion, HPLC-MS/MS, chemical composition, antioxidant property, bioaccessibility

© 2022 Yubo Zhou et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Effect of in vitro gastrointestinal digestion on the chemical composition and antioxidant properties of Ginkgo biloba leaves decoction and commercial capsules

Data publikacji: 18 paź 2022

Zakres stron: 483 - 507

Przyjęty: 20 lut 2022

DOI: https://doi.org/10.2478/acph-2022-0033

Słowa kluczoweL., digestion, HPLC-MS/MS, chemical composition, antioxidant property, bioaccessibility

© 2022 Yubo Zhou et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Słowa kluczowe
L., digestion, HPLC-MS/MS, chemical composition, antioxidant property, bioaccessibility