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Changes in the bioaccessibility of antioxidants after simulated in vitro digestion of bioprocessed spelt-enhanced wheat bread
ID
Mencin, Marjeta
(
Avtor
),
ID
Markanovič, Nika
(
Avtor
),
ID
Mikulič Petkovšek, Maja
(
Avtor
),
ID
Veberič, Robert
(
Avtor
),
ID
Terpinc, Petra
(
Avtor
)
PDF - Predstavitvena datoteka,
prenos
(1,73 MB)
MD5: D02641538E83D3303CD3A923BC89B072
URL - Izvorni URL, za dostop obiščite
https://www.mdpi.com/2076-3921/12/2/487
Galerija slik
Izvleček
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.
Jezik:
Angleški jezik
Ključne besede:
bioprocessed flour
,
germination
,
fermentation
,
enzymatic treatment
,
bioaccessibility
,
in vitro digestion
,
bread
,
phenolics
,
HPLC-MS
Vrsta gradiva:
Članek v reviji
Tipologija:
1.01 - Izvirni znanstveni članek
Organizacija:
BF - Biotehniška fakulteta
Status publikacije:
Objavljeno
Različica publikacije:
Objavljena publikacija
Leto izida:
2023
Št. strani:
19 str.
Številčenje:
Vol. 12, iss. 2, art. 487
PID:
20.500.12556/RUL-146021
UDK:
664.6/.7:633.11:547.56
ISSN pri članku:
2076-3921
DOI:
10.3390/antiox12020487
COBISS.SI-ID:
141779971
Datum objave v RUL:
18.05.2023
Število ogledov:
591
Število prenosov:
82
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Objavi na:
Gradivo je del revije
Naslov:
Antioxidants
Skrajšan naslov:
Antioxidants
Založnik:
MDPI
ISSN:
2076-3921
COBISS.SI-ID:
522976025
Licence
Licenca:
CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
Povezava:
http://creativecommons.org/licenses/by/4.0/deed.sl
Opis:
To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.
Sekundarni jezik
Jezik:
Slovenski jezik
Ključne besede:
pirina moka
,
kaljenje
,
fermentacija
,
biološka dostopnost
,
in vitro prebava
,
kruh
,
fenolne spojine
Projekti
Financer:
ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
Številka projekta:
P4-0234
Naslov:
Integrirano živilstvo in prehrana
Financer:
ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
Številka projekta:
P4-0013
Naslov:
Hortikultura
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