Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation
The changes of phenolic compounds from the freeze-dried, hot-air dried, roasted and steamed mulberry (Morus alba L.) leaves during the in vitro digestion were investigated. Caffeoylquinic acids, quercitrin glycosides and kaempferol glycosides were the main compounds. After simulated gastrointestinal...
Ausführliche Beschreibung
Autor*in: |
Yanfang Yu [verfasserIn] Bing Zhang [verfasserIn] Yuhui Xia [verfasserIn] Hongyan Li [verfasserIn] Xuping Shi [verfasserIn] Junwen Wang [verfasserIn] Zeyuan Deng [verfasserIn] |
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Format: |
E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2019 |
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Übergeordnetes Werk: |
In: Journal of Functional Foods - Elsevier, 2021, 60(2019), Seite - |
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Übergeordnetes Werk: |
volume:60 ; year:2019 ; pages:- |
Links: |
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DOI / URN: |
10.1016/j.jff.2019.06.008 |
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Katalog-ID: |
DOAJ050097075 |
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520 | |a The changes of phenolic compounds from the freeze-dried, hot-air dried, roasted and steamed mulberry (Morus alba L.) leaves during the in vitro digestion were investigated. Caffeoylquinic acids, quercitrin glycosides and kaempferol glycosides were the main compounds. After simulated gastrointestinal digestion, the bioaccessibility of phenolics was much higher in roasted samples than those in hot-air, dried and steamed samples. Approximately 50%–80% of the bioaccessible phenolics were dialyzable depending on the different processing methods. The freeze-dried samples contributed to the highest amount of bioaccessible phenolics, followed by hot-air dried and roasted ones. All the initial phenolics degraded rapidly and were not detected after 24 h of faecal fermentation, except that at 0.5 h the amount of isoquercitrin and astragalin were increased by 156.48% and 177.44%, respectively. Consequently, quercetin, kaempferol, dihydrocaffeic acid, 3-(4-hydroxyphenyl) propionic acid and 3-methoxyphenyl-acetic acid were formed at different time. Transformation pathways for phenolics in the faecal fermentation were proposed. | ||
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10.1016/j.jff.2019.06.008 doi (DE-627)DOAJ050097075 (DE-599)DOAJe7108fdc08ca41bd92eaf5167dbf2bcb DE-627 ger DE-627 rakwb eng TX341-641 Yanfang Yu verfasserin aut Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The changes of phenolic compounds from the freeze-dried, hot-air dried, roasted and steamed mulberry (Morus alba L.) leaves during the in vitro digestion were investigated. Caffeoylquinic acids, quercitrin glycosides and kaempferol glycosides were the main compounds. After simulated gastrointestinal digestion, the bioaccessibility of phenolics was much higher in roasted samples than those in hot-air, dried and steamed samples. Approximately 50%–80% of the bioaccessible phenolics were dialyzable depending on the different processing methods. The freeze-dried samples contributed to the highest amount of bioaccessible phenolics, followed by hot-air dried and roasted ones. All the initial phenolics degraded rapidly and were not detected after 24 h of faecal fermentation, except that at 0.5 h the amount of isoquercitrin and astragalin were increased by 156.48% and 177.44%, respectively. Consequently, quercetin, kaempferol, dihydrocaffeic acid, 3-(4-hydroxyphenyl) propionic acid and 3-methoxyphenyl-acetic acid were formed at different time. Transformation pathways for phenolics in the faecal fermentation were proposed. Mulberry leaves Processing Phenolics Bioaccessibility In vitro digestion Faecal fermentation Nutrition. Foods and food supply Bing Zhang verfasserin aut Yuhui Xia verfasserin aut Hongyan Li verfasserin aut Xuping Shi verfasserin aut Junwen Wang verfasserin aut Zeyuan Deng verfasserin aut In Journal of Functional Foods Elsevier, 2021 60(2019), Seite - (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:60 year:2019 pages:- https://doi.org/10.1016/j.jff.2019.06.008 kostenfrei https://doaj.org/article/e7108fdc08ca41bd92eaf5167dbf2bcb kostenfrei http://www.sciencedirect.com/science/article/pii/S175646461930324X kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 60 2019 - |
spelling |
10.1016/j.jff.2019.06.008 doi (DE-627)DOAJ050097075 (DE-599)DOAJe7108fdc08ca41bd92eaf5167dbf2bcb DE-627 ger DE-627 rakwb eng TX341-641 Yanfang Yu verfasserin aut Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The changes of phenolic compounds from the freeze-dried, hot-air dried, roasted and steamed mulberry (Morus alba L.) leaves during the in vitro digestion were investigated. Caffeoylquinic acids, quercitrin glycosides and kaempferol glycosides were the main compounds. After simulated gastrointestinal digestion, the bioaccessibility of phenolics was much higher in roasted samples than those in hot-air, dried and steamed samples. Approximately 50%–80% of the bioaccessible phenolics were dialyzable depending on the different processing methods. The freeze-dried samples contributed to the highest amount of bioaccessible phenolics, followed by hot-air dried and roasted ones. All the initial phenolics degraded rapidly and were not detected after 24 h of faecal fermentation, except that at 0.5 h the amount of isoquercitrin and astragalin were increased by 156.48% and 177.44%, respectively. Consequently, quercetin, kaempferol, dihydrocaffeic acid, 3-(4-hydroxyphenyl) propionic acid and 3-methoxyphenyl-acetic acid were formed at different time. Transformation pathways for phenolics in the faecal fermentation were proposed. Mulberry leaves Processing Phenolics Bioaccessibility In vitro digestion Faecal fermentation Nutrition. Foods and food supply Bing Zhang verfasserin aut Yuhui Xia verfasserin aut Hongyan Li verfasserin aut Xuping Shi verfasserin aut Junwen Wang verfasserin aut Zeyuan Deng verfasserin aut In Journal of Functional Foods Elsevier, 2021 60(2019), Seite - (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:60 year:2019 pages:- https://doi.org/10.1016/j.jff.2019.06.008 kostenfrei https://doaj.org/article/e7108fdc08ca41bd92eaf5167dbf2bcb kostenfrei http://www.sciencedirect.com/science/article/pii/S175646461930324X kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 60 2019 - |
allfields_unstemmed |
10.1016/j.jff.2019.06.008 doi (DE-627)DOAJ050097075 (DE-599)DOAJe7108fdc08ca41bd92eaf5167dbf2bcb DE-627 ger DE-627 rakwb eng TX341-641 Yanfang Yu verfasserin aut Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The changes of phenolic compounds from the freeze-dried, hot-air dried, roasted and steamed mulberry (Morus alba L.) leaves during the in vitro digestion were investigated. Caffeoylquinic acids, quercitrin glycosides and kaempferol glycosides were the main compounds. After simulated gastrointestinal digestion, the bioaccessibility of phenolics was much higher in roasted samples than those in hot-air, dried and steamed samples. Approximately 50%–80% of the bioaccessible phenolics were dialyzable depending on the different processing methods. The freeze-dried samples contributed to the highest amount of bioaccessible phenolics, followed by hot-air dried and roasted ones. All the initial phenolics degraded rapidly and were not detected after 24 h of faecal fermentation, except that at 0.5 h the amount of isoquercitrin and astragalin were increased by 156.48% and 177.44%, respectively. Consequently, quercetin, kaempferol, dihydrocaffeic acid, 3-(4-hydroxyphenyl) propionic acid and 3-methoxyphenyl-acetic acid were formed at different time. Transformation pathways for phenolics in the faecal fermentation were proposed. Mulberry leaves Processing Phenolics Bioaccessibility In vitro digestion Faecal fermentation Nutrition. Foods and food supply Bing Zhang verfasserin aut Yuhui Xia verfasserin aut Hongyan Li verfasserin aut Xuping Shi verfasserin aut Junwen Wang verfasserin aut Zeyuan Deng verfasserin aut In Journal of Functional Foods Elsevier, 2021 60(2019), Seite - (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:60 year:2019 pages:- https://doi.org/10.1016/j.jff.2019.06.008 kostenfrei https://doaj.org/article/e7108fdc08ca41bd92eaf5167dbf2bcb kostenfrei http://www.sciencedirect.com/science/article/pii/S175646461930324X kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 60 2019 - |
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10.1016/j.jff.2019.06.008 doi (DE-627)DOAJ050097075 (DE-599)DOAJe7108fdc08ca41bd92eaf5167dbf2bcb DE-627 ger DE-627 rakwb eng TX341-641 Yanfang Yu verfasserin aut Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The changes of phenolic compounds from the freeze-dried, hot-air dried, roasted and steamed mulberry (Morus alba L.) leaves during the in vitro digestion were investigated. Caffeoylquinic acids, quercitrin glycosides and kaempferol glycosides were the main compounds. After simulated gastrointestinal digestion, the bioaccessibility of phenolics was much higher in roasted samples than those in hot-air, dried and steamed samples. Approximately 50%–80% of the bioaccessible phenolics were dialyzable depending on the different processing methods. The freeze-dried samples contributed to the highest amount of bioaccessible phenolics, followed by hot-air dried and roasted ones. All the initial phenolics degraded rapidly and were not detected after 24 h of faecal fermentation, except that at 0.5 h the amount of isoquercitrin and astragalin were increased by 156.48% and 177.44%, respectively. Consequently, quercetin, kaempferol, dihydrocaffeic acid, 3-(4-hydroxyphenyl) propionic acid and 3-methoxyphenyl-acetic acid were formed at different time. Transformation pathways for phenolics in the faecal fermentation were proposed. Mulberry leaves Processing Phenolics Bioaccessibility In vitro digestion Faecal fermentation Nutrition. Foods and food supply Bing Zhang verfasserin aut Yuhui Xia verfasserin aut Hongyan Li verfasserin aut Xuping Shi verfasserin aut Junwen Wang verfasserin aut Zeyuan Deng verfasserin aut In Journal of Functional Foods Elsevier, 2021 60(2019), Seite - (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:60 year:2019 pages:- https://doi.org/10.1016/j.jff.2019.06.008 kostenfrei https://doaj.org/article/e7108fdc08ca41bd92eaf5167dbf2bcb kostenfrei http://www.sciencedirect.com/science/article/pii/S175646461930324X kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 60 2019 - |
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10.1016/j.jff.2019.06.008 doi (DE-627)DOAJ050097075 (DE-599)DOAJe7108fdc08ca41bd92eaf5167dbf2bcb DE-627 ger DE-627 rakwb eng TX341-641 Yanfang Yu verfasserin aut Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The changes of phenolic compounds from the freeze-dried, hot-air dried, roasted and steamed mulberry (Morus alba L.) leaves during the in vitro digestion were investigated. Caffeoylquinic acids, quercitrin glycosides and kaempferol glycosides were the main compounds. After simulated gastrointestinal digestion, the bioaccessibility of phenolics was much higher in roasted samples than those in hot-air, dried and steamed samples. Approximately 50%–80% of the bioaccessible phenolics were dialyzable depending on the different processing methods. The freeze-dried samples contributed to the highest amount of bioaccessible phenolics, followed by hot-air dried and roasted ones. All the initial phenolics degraded rapidly and were not detected after 24 h of faecal fermentation, except that at 0.5 h the amount of isoquercitrin and astragalin were increased by 156.48% and 177.44%, respectively. Consequently, quercetin, kaempferol, dihydrocaffeic acid, 3-(4-hydroxyphenyl) propionic acid and 3-methoxyphenyl-acetic acid were formed at different time. Transformation pathways for phenolics in the faecal fermentation were proposed. Mulberry leaves Processing Phenolics Bioaccessibility In vitro digestion Faecal fermentation Nutrition. Foods and food supply Bing Zhang verfasserin aut Yuhui Xia verfasserin aut Hongyan Li verfasserin aut Xuping Shi verfasserin aut Junwen Wang verfasserin aut Zeyuan Deng verfasserin aut In Journal of Functional Foods Elsevier, 2021 60(2019), Seite - (DE-627)587138432 (DE-600)2467241-5 22149414 nnns volume:60 year:2019 pages:- https://doi.org/10.1016/j.jff.2019.06.008 kostenfrei https://doaj.org/article/e7108fdc08ca41bd92eaf5167dbf2bcb kostenfrei http://www.sciencedirect.com/science/article/pii/S175646461930324X kostenfrei https://doaj.org/toc/1756-4646 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_165 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 60 2019 - |
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Yanfang Yu misc TX341-641 misc Mulberry leaves misc Processing misc Phenolics misc Bioaccessibility misc In vitro digestion misc Faecal fermentation misc Nutrition. Foods and food supply Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation |
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TX341-641 Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation Mulberry leaves Processing Phenolics Bioaccessibility In vitro digestion Faecal fermentation |
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Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation |
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bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (morus alba l.) leaves after in vitro gastrointestinal digestion and faecal fermentation |
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Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation |
abstract |
The changes of phenolic compounds from the freeze-dried, hot-air dried, roasted and steamed mulberry (Morus alba L.) leaves during the in vitro digestion were investigated. Caffeoylquinic acids, quercitrin glycosides and kaempferol glycosides were the main compounds. After simulated gastrointestinal digestion, the bioaccessibility of phenolics was much higher in roasted samples than those in hot-air, dried and steamed samples. Approximately 50%–80% of the bioaccessible phenolics were dialyzable depending on the different processing methods. The freeze-dried samples contributed to the highest amount of bioaccessible phenolics, followed by hot-air dried and roasted ones. All the initial phenolics degraded rapidly and were not detected after 24 h of faecal fermentation, except that at 0.5 h the amount of isoquercitrin and astragalin were increased by 156.48% and 177.44%, respectively. Consequently, quercetin, kaempferol, dihydrocaffeic acid, 3-(4-hydroxyphenyl) propionic acid and 3-methoxyphenyl-acetic acid were formed at different time. Transformation pathways for phenolics in the faecal fermentation were proposed. |
abstractGer |
The changes of phenolic compounds from the freeze-dried, hot-air dried, roasted and steamed mulberry (Morus alba L.) leaves during the in vitro digestion were investigated. Caffeoylquinic acids, quercitrin glycosides and kaempferol glycosides were the main compounds. After simulated gastrointestinal digestion, the bioaccessibility of phenolics was much higher in roasted samples than those in hot-air, dried and steamed samples. Approximately 50%–80% of the bioaccessible phenolics were dialyzable depending on the different processing methods. The freeze-dried samples contributed to the highest amount of bioaccessible phenolics, followed by hot-air dried and roasted ones. All the initial phenolics degraded rapidly and were not detected after 24 h of faecal fermentation, except that at 0.5 h the amount of isoquercitrin and astragalin were increased by 156.48% and 177.44%, respectively. Consequently, quercetin, kaempferol, dihydrocaffeic acid, 3-(4-hydroxyphenyl) propionic acid and 3-methoxyphenyl-acetic acid were formed at different time. Transformation pathways for phenolics in the faecal fermentation were proposed. |
abstract_unstemmed |
The changes of phenolic compounds from the freeze-dried, hot-air dried, roasted and steamed mulberry (Morus alba L.) leaves during the in vitro digestion were investigated. Caffeoylquinic acids, quercitrin glycosides and kaempferol glycosides were the main compounds. After simulated gastrointestinal digestion, the bioaccessibility of phenolics was much higher in roasted samples than those in hot-air, dried and steamed samples. Approximately 50%–80% of the bioaccessible phenolics were dialyzable depending on the different processing methods. The freeze-dried samples contributed to the highest amount of bioaccessible phenolics, followed by hot-air dried and roasted ones. All the initial phenolics degraded rapidly and were not detected after 24 h of faecal fermentation, except that at 0.5 h the amount of isoquercitrin and astragalin were increased by 156.48% and 177.44%, respectively. Consequently, quercetin, kaempferol, dihydrocaffeic acid, 3-(4-hydroxyphenyl) propionic acid and 3-methoxyphenyl-acetic acid were formed at different time. Transformation pathways for phenolics in the faecal fermentation were proposed. |
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Bioaccessibility and transformation pathways of phenolic compounds in processed mulberry (Morus alba L.) leaves after in vitro gastrointestinal digestion and faecal fermentation |
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https://doi.org/10.1016/j.jff.2019.06.008 https://doaj.org/article/e7108fdc08ca41bd92eaf5167dbf2bcb http://www.sciencedirect.com/science/article/pii/S175646461930324X https://doaj.org/toc/1756-4646 |
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