The profiles of free, esterified and insoluble-bound phenolics in peach juice after high pressure homogenization and evaluation of their antioxidant capacities, cytoprotective effect, and inhibitory effects on α-glucosidase and dipeptidyl peptidase-Ⅳ

The profiles of free, esterified and insoluble-bound phenolics in peach juice after high pressure homogenization and evaluation of their antioxidant capacities, cytoprotective effect, and inhibitory effects on α-glucosidase and dipeptidyl peptidase-Ⅳ

The phenolic profiles, antioxidant capacities, cytoprotective effect, and α-glucosidase and DPP-IV inhibitory capacity of free (FP), esterified (EP) and insoluble-bound (IBP) phenolic fractions in ‘Lijiang snow’ peach juice after high pressure homogenization (HPH) were investigated, and the molecula...

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Bibliographic Details
Main Authors: Shenke Bie, Shuai Zhao, Shengbao Cai, Junjie Yi, Linyan Zhou
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Phenolics
Biological activity
Caco-2 cells
Non-thermal processing
Molecular docking
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523005357

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http://www.sciencedirect.com/science/article/pii/S2590157523005357

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