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Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants.
J Sci Food Agric. 2017 Jan; 97(2):621-628.JS

Abstract

BACKGROUND

Polyphenols in food are valued for their health-beneficial influences. Food acidulants lime juice and amchur used in Indian cookery were evaluated for their influence on polyphenol bioaccessibility from food grains.

RESULTS

Lime juice increased bioaccessible flavonoids by 25% in roasted finger millet, while there was no change in total bioaccessible polyphenols in pressure-cooked, open-pan-boiled and roasted finger millet in the presence of food acidulants. Addition of amchur to pressure-cooked and microwave-heated pearl millet increased bioaccessible flavonoids by 30 and 53% respectively, while lime juice increased them by 46% in pressure-cooked pearl millet. Increased bioaccessibility of specific phenolic acids from finger millet and pearl millet was observed upon addition of these food acidulants. The presence of either lime juice or amchur increased bioaccessible flavonoids from both legumes studied. Addition of lime juice and amchur, however, exerted a negative effect on the bioaccessibility of several phenolic compounds from food grains in native state and under certain processing conditions.

CONCLUSION

Thus food acidulants lime juice and amchur had a significant influence on the bioaccessibility of health-beneficial phenolic compounds from food grains. Use of food acidulants in food preparations could be a strategy to enhance the bioavailability of polyphenols, especially flavonoids from grains. © 2016 Society of Chemical Industry.

Authors+Show Affiliations

Department of Biochemistry and Nutrition, CSIR - Central Food Technological Research, Mysore, 570 020, India.Department of Biochemistry and Nutrition, CSIR - Central Food Technological Research, Mysore, 570 020, India.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

27122477

Citation

Hithamani, Gavirangappa, and Krishnapura Srinivasan. "Bioaccessibility of Polyphenols From Selected Cereal Grains and Legumes as Influenced By Food Acidulants." Journal of the Science of Food and Agriculture, vol. 97, no. 2, 2017, pp. 621-628.
Hithamani G, Srinivasan K. Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants. J Sci Food Agric. 2017;97(2):621-628.
Hithamani, G., & Srinivasan, K. (2017). Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants. Journal of the Science of Food and Agriculture, 97(2), 621-628. https://doi.org/10.1002/jsfa.7776
Hithamani G, Srinivasan K. Bioaccessibility of Polyphenols From Selected Cereal Grains and Legumes as Influenced By Food Acidulants. J Sci Food Agric. 2017;97(2):621-628. PubMed PMID: 27122477.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants. AU - Hithamani,Gavirangappa, AU - Srinivasan,Krishnapura, Y1 - 2016/06/02/ PY - 2015/11/14/received PY - 2016/04/19/revised PY - 2016/04/22/accepted PY - 2016/4/29/pubmed PY - 2017/6/14/medline PY - 2016/4/29/entrez KW - bioaccessibility KW - cereals KW - food acidulants KW - legumes KW - polyphenols SP - 621 EP - 628 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 97 IS - 2 N2 - BACKGROUND: Polyphenols in food are valued for their health-beneficial influences. Food acidulants lime juice and amchur used in Indian cookery were evaluated for their influence on polyphenol bioaccessibility from food grains. RESULTS: Lime juice increased bioaccessible flavonoids by 25% in roasted finger millet, while there was no change in total bioaccessible polyphenols in pressure-cooked, open-pan-boiled and roasted finger millet in the presence of food acidulants. Addition of amchur to pressure-cooked and microwave-heated pearl millet increased bioaccessible flavonoids by 30 and 53% respectively, while lime juice increased them by 46% in pressure-cooked pearl millet. Increased bioaccessibility of specific phenolic acids from finger millet and pearl millet was observed upon addition of these food acidulants. The presence of either lime juice or amchur increased bioaccessible flavonoids from both legumes studied. Addition of lime juice and amchur, however, exerted a negative effect on the bioaccessibility of several phenolic compounds from food grains in native state and under certain processing conditions. CONCLUSION: Thus food acidulants lime juice and amchur had a significant influence on the bioaccessibility of health-beneficial phenolic compounds from food grains. Use of food acidulants in food preparations could be a strategy to enhance the bioavailability of polyphenols, especially flavonoids from grains. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/27122477/Bioaccessibility_of_polyphenols_from_selected_cereal_grains_and_legumes_as_influenced_by_food_acidulants_ L2 - https://doi.org/10.1002/jsfa.7776 DB - PRIME DP - Unbound Medicine ER -