Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics
Abstract The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the antioxidant capacity and bioaccessibility of phenolic compounds from 16 types of buckwheat-enhanced wheat breads was assessed. The methodology was based on t...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Szawara-Nowak, Dorota [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Schlagwörter: |
Buckwheat-enhanced wheat bread |
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| Anmerkung: |
© Association of Food Scientists & Technologists (India) 2015 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Springer India, 1964, 53(2015), 1 vom: 31. Okt., Seite 621-630 |
|---|---|
| Übergeordnetes Werk: |
volume:53 ; year:2015 ; number:1 ; day:31 ; month:10 ; pages:621-630 |
| Links: |
|---|
| DOI / URN: |
10.1007/s13197-015-2074-y |
|---|
| Katalog-ID: |
OLC2028419210 |
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| 520 | |a Abstract The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the antioxidant capacity and bioaccessibility of phenolic compounds from 16 types of buckwheat-enhanced wheat breads was assessed. The methodology was based on the Global Antioxidant Response (GAR) which combined bioaccessible antioxidant capacity of the soluble fraction from digestible portion measured by the standard Trolox Equivalent Antioxidant Capacity (TEAC) assay and antioxidant capacity of the insoluble fraction from the undigested portion by the QUENCHER method. The bioaccessibility of the phenolics was measured in the soluble fraction with Folin-Cicalteu reagent and in the insoluble fraction by modified QUENCHER method. The studies showed almost 20-fold higher GAR values as compared to the antioxidant capacity of the respective undigested reference breads. The bioaccessible antioxidant capacity of soluble fraction from digestible portion increased significantly whereas the undigested residue displayed antioxidant capacity that accounted for up to 15 % of the GAR. The bioaccessible phenolics accounted for up to 90 % of the total phenolics after digestion and were highly correlated with GAR results of buckwheat-enriched wheat breads. Our results indicate that in vitro digestion is the crucial step that releases of high amount of phenolic antioxidants. The combination of QUENCHER assay with Total Antioxidant Capacity (TAC) and Total Phenolic Content (TPC) assay estimated on Folin-Ciocalteu reagent has been useful for the determination of the bioaccessible antioxidant activity and phenolics of the soluble and insoluble fraction of buckwheat-enhanced wheat breads. | ||
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10.1007/s13197-015-2074-y doi (DE-627)OLC2028419210 (DE-He213)s13197-015-2074-y-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Szawara-Nowak, Dorota verfasserin aut Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2015 Abstract The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the antioxidant capacity and bioaccessibility of phenolic compounds from 16 types of buckwheat-enhanced wheat breads was assessed. The methodology was based on the Global Antioxidant Response (GAR) which combined bioaccessible antioxidant capacity of the soluble fraction from digestible portion measured by the standard Trolox Equivalent Antioxidant Capacity (TEAC) assay and antioxidant capacity of the insoluble fraction from the undigested portion by the QUENCHER method. The bioaccessibility of the phenolics was measured in the soluble fraction with Folin-Cicalteu reagent and in the insoluble fraction by modified QUENCHER method. The studies showed almost 20-fold higher GAR values as compared to the antioxidant capacity of the respective undigested reference breads. The bioaccessible antioxidant capacity of soluble fraction from digestible portion increased significantly whereas the undigested residue displayed antioxidant capacity that accounted for up to 15 % of the GAR. The bioaccessible phenolics accounted for up to 90 % of the total phenolics after digestion and were highly correlated with GAR results of buckwheat-enriched wheat breads. Our results indicate that in vitro digestion is the crucial step that releases of high amount of phenolic antioxidants. The combination of QUENCHER assay with Total Antioxidant Capacity (TAC) and Total Phenolic Content (TPC) assay estimated on Folin-Ciocalteu reagent has been useful for the determination of the bioaccessible antioxidant activity and phenolics of the soluble and insoluble fraction of buckwheat-enhanced wheat breads. Buckwheat-enhanced wheat bread Gastrointestinal digestion Bioaccessibility model Global Antioxidant Response (GAR) Bioaccessible phenolic compounds Bączek, Natalia aut Zieliński, Henryk aut Enthalten in Journal of food science and technology Springer India, 1964 53(2015), 1 vom: 31. Okt., Seite 621-630 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:53 year:2015 number:1 day:31 month:10 pages:621-630 https://doi.org/10.1007/s13197-015-2074-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 53 2015 1 31 10 621-630 |
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10.1007/s13197-015-2074-y doi (DE-627)OLC2028419210 (DE-He213)s13197-015-2074-y-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Szawara-Nowak, Dorota verfasserin aut Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2015 Abstract The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the antioxidant capacity and bioaccessibility of phenolic compounds from 16 types of buckwheat-enhanced wheat breads was assessed. The methodology was based on the Global Antioxidant Response (GAR) which combined bioaccessible antioxidant capacity of the soluble fraction from digestible portion measured by the standard Trolox Equivalent Antioxidant Capacity (TEAC) assay and antioxidant capacity of the insoluble fraction from the undigested portion by the QUENCHER method. The bioaccessibility of the phenolics was measured in the soluble fraction with Folin-Cicalteu reagent and in the insoluble fraction by modified QUENCHER method. The studies showed almost 20-fold higher GAR values as compared to the antioxidant capacity of the respective undigested reference breads. The bioaccessible antioxidant capacity of soluble fraction from digestible portion increased significantly whereas the undigested residue displayed antioxidant capacity that accounted for up to 15 % of the GAR. The bioaccessible phenolics accounted for up to 90 % of the total phenolics after digestion and were highly correlated with GAR results of buckwheat-enriched wheat breads. Our results indicate that in vitro digestion is the crucial step that releases of high amount of phenolic antioxidants. The combination of QUENCHER assay with Total Antioxidant Capacity (TAC) and Total Phenolic Content (TPC) assay estimated on Folin-Ciocalteu reagent has been useful for the determination of the bioaccessible antioxidant activity and phenolics of the soluble and insoluble fraction of buckwheat-enhanced wheat breads. Buckwheat-enhanced wheat bread Gastrointestinal digestion Bioaccessibility model Global Antioxidant Response (GAR) Bioaccessible phenolic compounds Bączek, Natalia aut Zieliński, Henryk aut Enthalten in Journal of food science and technology Springer India, 1964 53(2015), 1 vom: 31. Okt., Seite 621-630 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:53 year:2015 number:1 day:31 month:10 pages:621-630 https://doi.org/10.1007/s13197-015-2074-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 53 2015 1 31 10 621-630 |
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10.1007/s13197-015-2074-y doi (DE-627)OLC2028419210 (DE-He213)s13197-015-2074-y-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Szawara-Nowak, Dorota verfasserin aut Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2015 Abstract The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the antioxidant capacity and bioaccessibility of phenolic compounds from 16 types of buckwheat-enhanced wheat breads was assessed. The methodology was based on the Global Antioxidant Response (GAR) which combined bioaccessible antioxidant capacity of the soluble fraction from digestible portion measured by the standard Trolox Equivalent Antioxidant Capacity (TEAC) assay and antioxidant capacity of the insoluble fraction from the undigested portion by the QUENCHER method. The bioaccessibility of the phenolics was measured in the soluble fraction with Folin-Cicalteu reagent and in the insoluble fraction by modified QUENCHER method. The studies showed almost 20-fold higher GAR values as compared to the antioxidant capacity of the respective undigested reference breads. The bioaccessible antioxidant capacity of soluble fraction from digestible portion increased significantly whereas the undigested residue displayed antioxidant capacity that accounted for up to 15 % of the GAR. The bioaccessible phenolics accounted for up to 90 % of the total phenolics after digestion and were highly correlated with GAR results of buckwheat-enriched wheat breads. Our results indicate that in vitro digestion is the crucial step that releases of high amount of phenolic antioxidants. The combination of QUENCHER assay with Total Antioxidant Capacity (TAC) and Total Phenolic Content (TPC) assay estimated on Folin-Ciocalteu reagent has been useful for the determination of the bioaccessible antioxidant activity and phenolics of the soluble and insoluble fraction of buckwheat-enhanced wheat breads. Buckwheat-enhanced wheat bread Gastrointestinal digestion Bioaccessibility model Global Antioxidant Response (GAR) Bioaccessible phenolic compounds Bączek, Natalia aut Zieliński, Henryk aut Enthalten in Journal of food science and technology Springer India, 1964 53(2015), 1 vom: 31. Okt., Seite 621-630 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:53 year:2015 number:1 day:31 month:10 pages:621-630 https://doi.org/10.1007/s13197-015-2074-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 53 2015 1 31 10 621-630 |
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10.1007/s13197-015-2074-y doi (DE-627)OLC2028419210 (DE-He213)s13197-015-2074-y-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Szawara-Nowak, Dorota verfasserin aut Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2015 Abstract The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the antioxidant capacity and bioaccessibility of phenolic compounds from 16 types of buckwheat-enhanced wheat breads was assessed. The methodology was based on the Global Antioxidant Response (GAR) which combined bioaccessible antioxidant capacity of the soluble fraction from digestible portion measured by the standard Trolox Equivalent Antioxidant Capacity (TEAC) assay and antioxidant capacity of the insoluble fraction from the undigested portion by the QUENCHER method. The bioaccessibility of the phenolics was measured in the soluble fraction with Folin-Cicalteu reagent and in the insoluble fraction by modified QUENCHER method. The studies showed almost 20-fold higher GAR values as compared to the antioxidant capacity of the respective undigested reference breads. The bioaccessible antioxidant capacity of soluble fraction from digestible portion increased significantly whereas the undigested residue displayed antioxidant capacity that accounted for up to 15 % of the GAR. The bioaccessible phenolics accounted for up to 90 % of the total phenolics after digestion and were highly correlated with GAR results of buckwheat-enriched wheat breads. Our results indicate that in vitro digestion is the crucial step that releases of high amount of phenolic antioxidants. The combination of QUENCHER assay with Total Antioxidant Capacity (TAC) and Total Phenolic Content (TPC) assay estimated on Folin-Ciocalteu reagent has been useful for the determination of the bioaccessible antioxidant activity and phenolics of the soluble and insoluble fraction of buckwheat-enhanced wheat breads. Buckwheat-enhanced wheat bread Gastrointestinal digestion Bioaccessibility model Global Antioxidant Response (GAR) Bioaccessible phenolic compounds Bączek, Natalia aut Zieliński, Henryk aut Enthalten in Journal of food science and technology Springer India, 1964 53(2015), 1 vom: 31. Okt., Seite 621-630 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:53 year:2015 number:1 day:31 month:10 pages:621-630 https://doi.org/10.1007/s13197-015-2074-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 53 2015 1 31 10 621-630 |
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10.1007/s13197-015-2074-y doi (DE-627)OLC2028419210 (DE-He213)s13197-015-2074-y-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Szawara-Nowak, Dorota verfasserin aut Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2015 Abstract The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the antioxidant capacity and bioaccessibility of phenolic compounds from 16 types of buckwheat-enhanced wheat breads was assessed. The methodology was based on the Global Antioxidant Response (GAR) which combined bioaccessible antioxidant capacity of the soluble fraction from digestible portion measured by the standard Trolox Equivalent Antioxidant Capacity (TEAC) assay and antioxidant capacity of the insoluble fraction from the undigested portion by the QUENCHER method. The bioaccessibility of the phenolics was measured in the soluble fraction with Folin-Cicalteu reagent and in the insoluble fraction by modified QUENCHER method. The studies showed almost 20-fold higher GAR values as compared to the antioxidant capacity of the respective undigested reference breads. The bioaccessible antioxidant capacity of soluble fraction from digestible portion increased significantly whereas the undigested residue displayed antioxidant capacity that accounted for up to 15 % of the GAR. The bioaccessible phenolics accounted for up to 90 % of the total phenolics after digestion and were highly correlated with GAR results of buckwheat-enriched wheat breads. Our results indicate that in vitro digestion is the crucial step that releases of high amount of phenolic antioxidants. The combination of QUENCHER assay with Total Antioxidant Capacity (TAC) and Total Phenolic Content (TPC) assay estimated on Folin-Ciocalteu reagent has been useful for the determination of the bioaccessible antioxidant activity and phenolics of the soluble and insoluble fraction of buckwheat-enhanced wheat breads. Buckwheat-enhanced wheat bread Gastrointestinal digestion Bioaccessibility model Global Antioxidant Response (GAR) Bioaccessible phenolic compounds Bączek, Natalia aut Zieliński, Henryk aut Enthalten in Journal of food science and technology Springer India, 1964 53(2015), 1 vom: 31. Okt., Seite 621-630 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:53 year:2015 number:1 day:31 month:10 pages:621-630 https://doi.org/10.1007/s13197-015-2074-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 53 2015 1 31 10 621-630 |
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660 VZ 58.00 bkl Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics Buckwheat-enhanced wheat bread Gastrointestinal digestion Bioaccessibility model Global Antioxidant Response (GAR) Bioaccessible phenolic compounds |
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ddc 660 bkl 58.00 misc Buckwheat-enhanced wheat bread misc Gastrointestinal digestion misc Bioaccessibility model misc Global Antioxidant Response (GAR) misc Bioaccessible phenolic compounds |
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Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics |
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Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics |
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Szawara-Nowak, Dorota |
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Journal of food science and technology |
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2015 |
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Szawara-Nowak, Dorota Bączek, Natalia Zieliński, Henryk |
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Szawara-Nowak, Dorota |
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660 |
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antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics |
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Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics |
| abstract |
Abstract The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the antioxidant capacity and bioaccessibility of phenolic compounds from 16 types of buckwheat-enhanced wheat breads was assessed. The methodology was based on the Global Antioxidant Response (GAR) which combined bioaccessible antioxidant capacity of the soluble fraction from digestible portion measured by the standard Trolox Equivalent Antioxidant Capacity (TEAC) assay and antioxidant capacity of the insoluble fraction from the undigested portion by the QUENCHER method. The bioaccessibility of the phenolics was measured in the soluble fraction with Folin-Cicalteu reagent and in the insoluble fraction by modified QUENCHER method. The studies showed almost 20-fold higher GAR values as compared to the antioxidant capacity of the respective undigested reference breads. The bioaccessible antioxidant capacity of soluble fraction from digestible portion increased significantly whereas the undigested residue displayed antioxidant capacity that accounted for up to 15 % of the GAR. The bioaccessible phenolics accounted for up to 90 % of the total phenolics after digestion and were highly correlated with GAR results of buckwheat-enriched wheat breads. Our results indicate that in vitro digestion is the crucial step that releases of high amount of phenolic antioxidants. The combination of QUENCHER assay with Total Antioxidant Capacity (TAC) and Total Phenolic Content (TPC) assay estimated on Folin-Ciocalteu reagent has been useful for the determination of the bioaccessible antioxidant activity and phenolics of the soluble and insoluble fraction of buckwheat-enhanced wheat breads. © Association of Food Scientists & Technologists (India) 2015 |
| abstractGer |
Abstract The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the antioxidant capacity and bioaccessibility of phenolic compounds from 16 types of buckwheat-enhanced wheat breads was assessed. The methodology was based on the Global Antioxidant Response (GAR) which combined bioaccessible antioxidant capacity of the soluble fraction from digestible portion measured by the standard Trolox Equivalent Antioxidant Capacity (TEAC) assay and antioxidant capacity of the insoluble fraction from the undigested portion by the QUENCHER method. The bioaccessibility of the phenolics was measured in the soluble fraction with Folin-Cicalteu reagent and in the insoluble fraction by modified QUENCHER method. The studies showed almost 20-fold higher GAR values as compared to the antioxidant capacity of the respective undigested reference breads. The bioaccessible antioxidant capacity of soluble fraction from digestible portion increased significantly whereas the undigested residue displayed antioxidant capacity that accounted for up to 15 % of the GAR. The bioaccessible phenolics accounted for up to 90 % of the total phenolics after digestion and were highly correlated with GAR results of buckwheat-enriched wheat breads. Our results indicate that in vitro digestion is the crucial step that releases of high amount of phenolic antioxidants. The combination of QUENCHER assay with Total Antioxidant Capacity (TAC) and Total Phenolic Content (TPC) assay estimated on Folin-Ciocalteu reagent has been useful for the determination of the bioaccessible antioxidant activity and phenolics of the soluble and insoluble fraction of buckwheat-enhanced wheat breads. © Association of Food Scientists & Technologists (India) 2015 |
| abstract_unstemmed |
Abstract The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the antioxidant capacity and bioaccessibility of phenolic compounds from 16 types of buckwheat-enhanced wheat breads was assessed. The methodology was based on the Global Antioxidant Response (GAR) which combined bioaccessible antioxidant capacity of the soluble fraction from digestible portion measured by the standard Trolox Equivalent Antioxidant Capacity (TEAC) assay and antioxidant capacity of the insoluble fraction from the undigested portion by the QUENCHER method. The bioaccessibility of the phenolics was measured in the soluble fraction with Folin-Cicalteu reagent and in the insoluble fraction by modified QUENCHER method. The studies showed almost 20-fold higher GAR values as compared to the antioxidant capacity of the respective undigested reference breads. The bioaccessible antioxidant capacity of soluble fraction from digestible portion increased significantly whereas the undigested residue displayed antioxidant capacity that accounted for up to 15 % of the GAR. The bioaccessible phenolics accounted for up to 90 % of the total phenolics after digestion and were highly correlated with GAR results of buckwheat-enriched wheat breads. Our results indicate that in vitro digestion is the crucial step that releases of high amount of phenolic antioxidants. The combination of QUENCHER assay with Total Antioxidant Capacity (TAC) and Total Phenolic Content (TPC) assay estimated on Folin-Ciocalteu reagent has been useful for the determination of the bioaccessible antioxidant activity and phenolics of the soluble and insoluble fraction of buckwheat-enhanced wheat breads. © Association of Food Scientists & Technologists (India) 2015 |
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Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics |
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