(Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical Extraction.
(poly)phenols
KAMUT® khorasan wheat
antioxidants
bioaccessibility
durum wheat
simulated digestion
sourdough fermentation
whole-grain wheat
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
17 Jun 2020
17 Jun 2020
Historique:
received:
28
05
2020
revised:
12
06
2020
accepted:
14
06
2020
entrez:
21
6
2020
pubmed:
21
6
2020
medline:
20
2
2021
Statut:
epublish
Résumé
It is widely recognized that the biological effects of phytochemicals cannot be attributed to the native compounds present in foods but rather to their metabolites endogenously released after intake. Bioavailability depends on bioaccessibility, which is the amount of the food constituent that is released from the matrix in the gastrointestinal tract. The use of chemical extraction to evaluate the content and profile of phytochemicals does not mirror the physiological situation in vivo, and their bioaccessibility should be considered while assessing their nutritional significance in human health. The current study was designed to compare the (poly)phenolic profile and content and antioxidant capacity of whole-grain (WG) cookies using chemical extraction and a more physiological approach based on simulated digestion. Three types of organic WG cookies (made with durum, Italian khorasan, or KAMUT
Identifiants
pubmed: 32560366
pii: molecules25122792
doi: 10.3390/molecules25122792
pmc: PMC7355583
pii:
doi:
Substances chimiques
Antioxidants
0
Phenols
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
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