Effect of Toona sinensis Leaves Extracts on the Digestive Characteristics in Vitro and Physical Properties of Corn Starch
In this paper, the effect of Toona sinensis leaves extracts (TS-E) obtained by conventional methods on the in vitro digestive properties and some physical properties of corn starch (CS) was investigated. The results showed that the total polyphenol and total flavonoid contents of Toona sinensis lea...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2025-07-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250410 |
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| Summary: | In this paper, the effect of Toona sinensis leaves extracts (TS-E) obtained by conventional methods on the in vitro digestive properties and some physical properties of corn starch (CS) was investigated. The results showed that the total polyphenol and total flavonoid contents of Toona sinensis leaves extracts were (539.24±2.66) mg GAE/g and (84.92±1.12) mg RE/g, respectively, and its semi-inhibitory concentration values against α-amylase and α-glucosidase were (3.57±0.21) mg/mL and (11.41±0.31) μg/mL, respectively. The in vitro digestion experiments showed that, Toona sinensis leaves extracts could reduce the hydrolysis rate of corn starch, compared to the control group. When Toona sinensis leaves extracts were added at 10.0%, the starch hydrolysis rate was significantly reduced by 23.72% (P<0.05), while its resistant starch content was significantly increased by 1.65 times (P<0.05). The results of rapid viscosity analysis (RVA), X-ray diffraction (XRD) and fourier transform infrared spectroscopy (FTIR) showed that the combination of corn starch and Toona sinensis leave extracts through non-covalent bonding during the pasting process enhances the thermal stability of the starch paste, disrupts the original short-range ordering and crystalline structure of the starch, leading to delaying the digestion and absorption of the corn starch, which could provide new perspectives for their use in food applications. |
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| ISSN: | 1007-7561 |