Assessment of Polyphenols Bioaccessibility, Stability, and Antioxidant Activity of White Mugwort (Artemisia lactiflora Wall.) during Static In Vitro Gastrointestinal Digestion

Abstract

White mugwort (Artemisia lactiflora Wall.), a traditional Chinese medicine, has been widely consumed in different forms for health care purposes. In this study, the in vitro digestion model of INFOGEST was used to investigate the bioaccessibility, stability, and antioxidant activity of polyphenols from two different forms of white mugwort, including dried powder (P 50, 100, and 150 mg/mL) and fresh extract (FE 5, 15, and 30 mg/mL). During digestion, the bioaccessibility of TPC and antioxidant activity were influenced by the form and ingested concentration of white mugwort. The highest bioaccessibility of the total phenolic content (TPC) and relative antioxidant activity were found at the lowest P and FE concentrations, as calculated relative to the TPC and antioxidant activity of P-MetOH and FE-MetOH based on the dry weight of the sample. Post-digestion, in comparison to P, FE had higher bioaccessibility (FE = 287.7% and P = 130.7%), relative DPPH radical scavenging activity (FE = 104.2% and P = 47.3%), and relative FRAP (FE = 673.5% and P = 66.5%). Nine compounds, 3-caffeoylquinic acid, 5-caffeoylquinic acid, 3,5-di-caffeoylquinic acid, sinapolymalate, isovitexin, kaempferol, morin, rutin, and quercetin, identified in both samples were modified during digestion, yet still provided strong antioxidant activity. These findings suggest that white mugwort extract possesses a higher polyphenol bioaccessibility, showing great potential as a functional ingredient.

Wild and Micropropagated Artemisia eriantha Infusions: In Vitro Digestion Effects on Phenolic Pattern and Antioxidant Activity

“…At the end of the in vitro digestion process, the concentrations of the investigated polyphenols decreased, and the identification of new compounds after digestion was obtained. Udomwasinakun et al also described that GID of A. lactiflora changed the polyphenolic profiles, recording drastic decreases or disappearance [ 32 ]. Moreover, in line with our findings, these authors reported that the different chemical compositions also affected the TPC and antioxidant activity during digestion but maintained a potent antioxidant activity [ 32 ].…”

“…Udomwasinakun et al also described that GID of A. lactiflora changed the polyphenolic profiles, recording drastic decreases or disappearance [ 32 ]. Moreover, in line with our findings, these authors reported that the different chemical compositions also affected the TPC and antioxidant activity during digestion but maintained a potent antioxidant activity [ 32 ].…”

“…The influence of the GID on the antioxidant activity of Artemisia gorgonum Webb infusion [ 31 ] and Artemisia lactiflora dried powder and fresh extracts [ 32 ] has been recently studied. Still, more information is needed on the modifications of the polyphenolic profile and antioxidant activity of A. eriantha during gastrointestinal digestion and the possible contribution of environmental factors that could affect these compounds’ bioaccessibility.…”