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Drying is commonly used to extend the shelf life and use of herbal leaves, such as Alstonia scholaris (pulai)leaves. However, it can lead to the degradation of heat-sensitive antioxidant compounds. Therefore, the present studyaimed to evaluate the changes in the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacityof pulai leaf tea prepared from fresh and dried leaves following in vitro gastrointestinal digestion in order to predictthe biofunctional changes of the leaves before and after drying. The results showed that dried pulai leaf tea (DPLT) hadlower antioxidant capacity than fresh pulai leaf tea (FPLT) prior to digestion. This was supported by a corresponding decreasein the TPC and TFC of dried samples. After gastric digestion, FPLT and DPLT exhibited reductions in antioxidantcapacity, TPC, and TFC. Interestingly, these values increased following the intestinal phase of digestion. The bioaccessibilityindex after gastrointestinal digestion, TPC, and antioxidant capacity [as measured by 2,2-diphenyl-1-picrylhydrazyl,ferric reducing antioxidant power, and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assays] were higherin FPLT than in DPLT. The results of ultra-high-performance liquid chromatography coupled with high-resolution massspectrometry showed that flavonoids were the dominant class of antioxidant compounds prior to digestion, differentfrom those after digestion wherein substantial levels of antioxidant organic acids and amino acids were present.

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