The matrix effect of blueberry, oat meal and milk on polyphenols, antioxidant activity and potential bioavailability. (February 2014)

• Record Type: Journal Article
• Authors: Cebeci, Fatma; Şahin-Yeşilçubuk, Neşe
• Is Part Of: International journal of food sciences and nutrition. Volume 65:Number 1(2014)
• Page Start: 69
• Page End: 78
• Publication Date: 2014-02
• Subjects: Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.3109/09637486.2013.825699
• Languages: English
• ISSNs: 0963-7486

Abstract

<abstract> <title>Abstract</title> <p>In recent years, ready-to eat breakfast cereals prepared with fruit ingredients have gained particular attention due to their polyphenolic contents and health promoting effects. In this study, the matrix effect of blueberry, oat meal, whole milk or skimmed milk on polyphenols, antioxidative potential as well as their potential bioavailability were investigated. The phenolic properties of whole milk, skimmed milk, blueberry and oat meal were investigated and the changes in combinations of the ingredients were determined. Milk addition decreased the total phenolic, flavonoid and anthocyanin content of samples statistically and had negative effect on antioxidant activity showing differences among different methods. According to HPLC results, it was not possible to detect catechin in mixtures due to milk addition. <italic>In vitro</italic> digestion method was used to determine potential bioavailability of phenolic compounds. According to <italic>in vitro</italic> digestion procedure results, whole or skimmed milk did not affect the total phenolic content of the proportion passing to the blood from intestine.</p> </abstract>