20.500.12556/RUL-146021 Changes in the bioaccessibility of antioxidants after simulated in vitro digestion of bioprocessed spelt-enhanced wheat bread The aim of the study was to determine whether the partial replacement of wheat flour with bioprocessed spelt flour contributes to a higher bioaccessibility of the antioxidants in bread. The results showed that the type and amount of bioprocessed spelt flour in a bread recipe has a major impact on the extractable and bound TPC, the content of individual phenolics, their antioxidant activity, and their bioaccessibility as determined by in vitro digestion. Extractable p-coumaric and trans-ferulic acids in breads decreased after digestion, while extractable cis-ferulic and p-hydroxybenzoic acids increased. The bioaccessibility of TPC in the control bread (100% wheat flour), and in bread enriched with 5% “germinated + fermented” spelt flour (GFB5), did not differ. However, the digested GFB5 bread contained 5.2-times more extractable, and 1.3-times more bound, trans-ferulic acid than the digested control bread. trans-Ferulic acid showed the lowest bioaccessibility, up to 2.8%. In GFB2.5 and GFB5 breads, the bioaccessibility of p-coumaric, trans-ferulic, and cis-ferulic acids was higher than in other digested breads. PCA visualized the difference between the undigested and digested breads. The incorporation of germinated and fermented, or germinated and enzymatic, treated spelt flour in a white bread recipe could be an attractive way of providing consumers with nutritionally interesting foods. bioprocessed flour germination fermentation enzymatic treatment bioaccessibility in vitro digestion bread phenolics HPLC-MS pirina moka kaljenje fermentacija biološka dostopnost in vitro prebava kruh fenolne spojine true false true Angleški jezik Slovenski jezik Članek v reviji 2023-05-18 08:23:18 2023-05-18 08:23:19 2024-02-15 03:39:42 0000-00-00 00:00:00 2023 0 0 19 str. iss. 2, art. 487 Vol. 12 2023 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 664.6/.7:633.11:547.56 2076-3921 10.3390/antiox12020487 141779971 RAZ_Mencin_Marjeta_2023.pdf RAZ_Mencin_Marjeta_2023.pdf 1 D02641538E83D3303CD3A923BC89B072 e07dfac4718c3488df4ebbb77afb9e3de9a0c2da4bd7552cf32124609f9fa639 304096b3-f545-11ed-a314-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=169117 https://www.mdpi.com/2076-3921/12/2/487 1 3958ec8c-f544-11ed-a314-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=169115 Biotehniška fakulteta 0 0 0