Changes in the bioaccessibility of antioxidants after simulated in vitro digestion of bioprocessed spelt-enhanced wheat bread

Mencin, Marjeta (author), Markanovič, Nika (author), Mikulič Petkovšek, Maja (author), Veberič, Robert (author), Terpinc, Petra (author)

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.

• Language: English
• Keywords: bioprocessed flour, germination, fermentation, enzymatic treatment, bioaccessibility, in vitro digestion, bread, phenolics, HPLC-MS
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Year: 2023
• Number of pages: 19 str.
• Numbering: Vol. 12, iss. 2, art. 487
• PID: 20.500.12556/RUL-146021
• UDC: 664.6/.7:633.11:547.56
• ISSN on article: 2076-3921
• DOI: 10.3390/antiox12020487
• COBISS.SI-ID: 141779971
• Publication date in RUL: 18.05.2023

Record is a part of a journal

• Title: Antioxidants
• Shortened title: Antioxidants
• Publisher: MDPI
• ISSN: 2076-3921
• COBISS.SI-ID: 522976025

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.

Secondary language

• Language: Slovenian
• Keywords: pirina moka, kaljenje, fermentacija, biološka dostopnost, in vitro prebava, kruh, fenolne spojine

Projects

• Funder: ARRS - Slovenian Research Agency
• Project number: P4-0234
• Name: Integrirano živilstvo in prehrana

• Funder: ARRS - Slovenian Research Agency
• Project number: P4-0013
• Name: Hortikultura