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Wheat bread enriched with green coffee - In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity.
Food Chem. 2017 Apr 15; 221:1451-1457.FC

Abstract

The potential bioaccessibility and bioavailability of phenolics, caffeine and antioxidant activity of wheat bread enriched with green coffee were studied. Supplementation enhanced nutraceutical potential by improving phenolic content and lipid protecting capacity. The simulated-digestion-released phenolics (mainly caffeic acid, syringic acid and vanillic acid) from bread, also caused significant qualitative changes (chlorogenic acids were cleaved and significant amounts of caffeic acid and ferulic acid were determined). Compared to the control, for the bread with 1% and 5% of the functional component the contents of phenolics were 1.6 and 3.33 times higher. Also, an approximately 2.3-fold increase in antioxidant activity was found in bread containing 5% of the supplement. The compounds responsible for antioxidant potential have high bioaccessibility but poor bioavailability. The qualitative composition of the phenolic fraction has a key role in developing the antioxidant potential of bread; however, caffeine and synergism between antioxidants are also important considerations.

Authors+Show Affiliations

Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. Electronic address: michal.swieca@up.lublin.pl.Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. Electronic address: urszula.gawlik@up.lublin.pl.Department of Thermal Technology, University of Life Sciences, Doświadczalna Str. 44, 20-280 Lublin, Poland. Electronic address: dariusz.dziki@up.lublin.pl.Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. Electronic address: barbara.baraniak@up.lublin.pl.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27979114

Citation

Świeca, Michał, et al. "Wheat Bread Enriched With Green Coffee - in Vitro Bioaccessibility and Bioavailability of Phenolics and Antioxidant Activity." Food Chemistry, vol. 221, 2017, pp. 1451-1457.
Świeca M, Gawlik-Dziki U, Dziki D, et al. Wheat bread enriched with green coffee - In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity. Food Chem. 2017;221:1451-1457.
Świeca, M., Gawlik-Dziki, U., Dziki, D., & Baraniak, B. (2017). Wheat bread enriched with green coffee - In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity. Food Chemistry, 221, 1451-1457. https://doi.org/10.1016/j.foodchem.2016.11.006
Świeca M, et al. Wheat Bread Enriched With Green Coffee - in Vitro Bioaccessibility and Bioavailability of Phenolics and Antioxidant Activity. Food Chem. 2017 Apr 15;221:1451-1457. PubMed PMID: 27979114.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Wheat bread enriched with green coffee - In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity. AU - Świeca,Michał, AU - Gawlik-Dziki,Urszula, AU - Dziki,Dariusz, AU - Baraniak,Barbara, Y1 - 2016/11/02/ PY - 2016/06/21/received PY - 2016/10/07/revised PY - 2016/11/01/accepted PY - 2016/12/17/entrez PY - 2016/12/17/pubmed PY - 2017/3/3/medline KW - Bioaccessibility KW - Bioavailability KW - Bread KW - Fortification KW - Green coffee KW - In vitro KW - Phenolics SP - 1451 EP - 1457 JF - Food chemistry JO - Food Chem VL - 221 N2 - The potential bioaccessibility and bioavailability of phenolics, caffeine and antioxidant activity of wheat bread enriched with green coffee were studied. Supplementation enhanced nutraceutical potential by improving phenolic content and lipid protecting capacity. The simulated-digestion-released phenolics (mainly caffeic acid, syringic acid and vanillic acid) from bread, also caused significant qualitative changes (chlorogenic acids were cleaved and significant amounts of caffeic acid and ferulic acid were determined). Compared to the control, for the bread with 1% and 5% of the functional component the contents of phenolics were 1.6 and 3.33 times higher. Also, an approximately 2.3-fold increase in antioxidant activity was found in bread containing 5% of the supplement. The compounds responsible for antioxidant potential have high bioaccessibility but poor bioavailability. The qualitative composition of the phenolic fraction has a key role in developing the antioxidant potential of bread; however, caffeine and synergism between antioxidants are also important considerations. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27979114/Wheat_bread_enriched_with_green_coffee___In_vitro_bioaccessibility_and_bioavailability_of_phenolics_and_antioxidant_activity_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)31829-5 DB - PRIME DP - Unbound Medicine ER -