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• W4292504003 abstract "The influence of omija, a red-colored fruit of Schisandra chinensis Baillon, drying method on anthocyanin stability under simulated oral, gastric, and intestinal digestion conditions was investigated. Fresh, oven-dried, and freeze-dried omija were soaked in distilled water for 15 h at 25°C based on traditional cooking method. Total anthocyanin content was highest in freeze-dried omija. Cyanidin-3-O-xylosylrutinoside was a major anthocyanin that amounted for 67%–92% of anthocyanins in omija. Total anthocyanins content was slightly increased by oral and gastric digestions, while it was decreased up to 71%–88% after intestinal digestion. Meanwhile, total phenols content and ABTS antioxidant activity were increased, which suggests that anthocyanins were degraded to produce phenolic compounds. The decrease of anthocyanins content by the simulated digestion was higher in oven-dried omija compared with the freeze-dried omija. These results indicate that the stability of omija anthocyanins under the simulated digestion was affected by thermal conditions of omija drying. Practical applications Anthocyanins are pigments responsible for red color of omija. Understanding of digestion stability of anthocyanins is important for assessing the bioaccessibility as well as feasibility as a functional source. The results of this study show the influence of drying method on anthocyanins content in omija as well as digestion stability. This information will be useful for the selection of new food ingredients or for the design of food processes." @default.
• W4292504003 created "2022-08-21" @default.
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• W4292504003 date "2022-08-29" @default.
• W4292504003 modified "2023-09-25" @default.
• W4292504003 title "Effect of drying methods on in vitro digestion stability of anthocyanins and polyphenols from omija ( <i>Schisandra chinensis</i> Baillon)" @default.
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• W4292504003 doi "https://doi.org/10.1111/jfpp.17055" @default.
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