engleski

Interactions between polyphenols from apples and b- glucan by studying the adsorption process

Introduction: Dietary fibers can interact with polyphenols in the digestive tract in a complex process that affects the polyphenol’s bioaccessibility. The aim of this work was to study interactions between apple polyphenols and -glucan as a dietary fiber by studying the adsorption process. Materials and methods: Polyphenols were extracted from flesh and peel of apples using ultrasonic extraction. Adsorption was studied in a model solution containing apple polyphenols, -glucan and a buffer. Polyphenols before and after adsorption were analyzed using reversed-phase high performance liquid chromatography. Experimental results were modelled using Langmuir, Dubinin-Radushkevich and Hill isotherms with standard non-linear regression and with a novel statistical algorithm for adsorption written in the R statistical programming language. Results: Identified polyphenols belong to flavonol, phenolic acid, anthocyanin and dihydrochalcone subgroups. The adsorption of polyphenols was not even. In the peel, the highest adsorption showed quercetin-3-galactoside and in the flesh chlorogenic acid. The process was modelled with a lower error using the new algorithm. The Langmuir and Dubinin-Raduskevich models described adsorption better then the Hill model. Physical bonding between polyphenols and - glucan can be suggested. Conclusion: Apple polyphenols interact with -glucan in noneven fashion, and this study offered an insight into this complex process.

bioaccessibility ; Langmuir ; Dubinin-Radushkevich ; Hill ; apple ; dietary fibers ;

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