Interactions of Polyphenols from Traditional Apple Varieties ’Bobovac ’, ’Ljepocvjetka ’ and ’Crvenka ’ with b-Glucan during in Vitro Simulated Digestion

Jakobek, Lidija; Ištuk, Jozo; Matić, Petra; Skendrović Babojelić, Martina

doi:10.1016/j.foodchem.2021.130283

Pregled bibliografske jedinice broj: 1131109

Interactions of Polyphenols from Traditional Apple Varieties ’Bobovac ’, ’Ljepocvjetka ’ and ’Crvenka ’ with b-Glucan during in Vitro Simulated Digestion

Jakobek, Lidija; Ištuk, Jozo; Matić, Petra; Skendrović Babojelić, Martina;

Interactions of Polyphenols from Traditional Apple Varieties ’Bobovac ’, ’Ljepocvjetka ’ and ’Crvenka ’ with b-Glucan during in Vitro Simulated Digestion // Food chemistry, 363 (2021), 130283, 12 doi:10.1016/j.foodchem.2021.130283 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 1131109 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Interactions of Polyphenols from Traditional Apple Varieties ’Bobovac ’, ’Ljepocvjetka ’ and ’Crvenka ’ with b-Glucan during in Vitro Simulated Digestion

Autori
Jakobek, Lidija ; Ištuk, Jozo ; Matić, Petra ; Skendrović Babojelić, Martina ;

Izvornik
Food chemistry (0308-8146) 363 (2021); 130283, 12

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
dietary fiber ; old varieties ; oral ; gastric ; intestinal ; bioaccessibility ;

Sažetak
Interactions between b-glucan and polyphenols might have an effect on polyphenol digestion and bioaccessibility. The influence of b-glucan on in vitro gastrointestinal digestion of polyphenols of traditional apple varieties was studied. Polyphenols were chemically and enzymatically extracted, and identified and quantified with high-performance liquid chromatography. Simulated digestion of peel and flesh of apples was conducted. Polyphenols released in digestion in lower amounts than occur naturally in apples. Their content increased from the oral to the gastric, then decreased in the intestinal phase (up to 21 % (peel) and 16 % (flesh) were recovered) where anthocyanins and flavan-3-ols were not found. b-glucan decreased (oral and intestinal digestion of peel) or increased (gastric digestion of peel ; oral, gastric, intestinal digestion of flesh) the recovered polyphenols. Interactions between b-glucan, polyphenols and enzymes might have influenced these effects. b- glucan is suggested to increase the polyphenol content reaching lower parts of the digestive tract.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija, Interdisciplinarne biotehničke znanosti

POVEZANOST RADA

Projekti:
HRZZ-IP-2016-06-6777 - Utjecaj prehrambenih vlakana na bioraspoloživost polifenola istraživanjem adsorpcije i simuliranih probavnih procesa, in vitro (BIO-POLIFENOL) (Jakobek Barron, Lidija, HRZZ ) ( CroRIS)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek,
Agronomski fakultet, Zagreb

Profili:

Lidija Jakobek Barron (autor)