Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition. (16th April 2022)

• Record Type: Journal Article
• Authors: Kamiloglu, Senem; Ozdal, Tugba; Bakir, Sena; Capanoglu, Esra
• Is Part Of: Food chemistry. Volume 374(2022)
• Publication Date: 2022-04-16
• Subjects: Catechin (PubChem CID: 9064) -- Rutin (PubChem CID: 5280805) -- Isoquercetin (PubChem CID: 5280804) -- Quercetin (PubChem CID: 5280343) -- Gallic acid (PubChem CID: 370) -- Protocatechuic acid (PubChem CID: 72) -- Syringic acid (PubChem CID: 10742) -- Ellagic acid (PubChem CID: 5281855); Terebinth coffee -- Co-digestion -- Food matrix -- Flavonoids -- Antioxidant capacity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131728
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: First study evaluating matrix effect on bioaccessibility of terebinth polyphenols. Whole milk addition to terebinth coffee increased total bioaccessible flavonoids. Skim milk did not cause a significant change in bioaccessibility of polyphenols. Sugar/sweetener further enhanced bioaccessible flavonoids in terebinth + whole milk. Terebinth + whole milk + sugar contained highest amount of bioaccessible polyphenols. Abstract: In this study, terebinth coffee formulations were prepared with whole or skimmed milk with or without sugar/sweetener in order to study the matrix effect on the bioaccessibility of terebinth polyphenols. Quercetin glycosides and catechin were the major flavonoids identified in the terebinth formulations, whereas gallic, protocatechuic, syringic and ellagic acids were determined as the non-flavonoid compounds. The in vitro gastrointestinal digestion model results revealed that addition of whole milk to terebinth coffee increased the total bioaccessible flavonoids significantly (45%) ( p < 0.05), whereas skim milk addition did not result in any significant change. Furthermore, antioxidant capacity results measured with CUPRAC assay showed that addition of milk alone or together with sugar/sweetener increases the bioaccessibility of terebinth coffee antioxidants (36–70%) ( p < 0.05). Overall, terebinth coffee + whole milk + sugar formulation was found to contain the highest amount of bioaccessible flavonoid and non-flavonoid compounds (42.71–47.07 mg/100 g).