The effect of in vitro digestion, food matrix, and hydrothermal treatment on the potential bioaccessibility of selected phenolic compounds. (15th May 2021)

• Record Type: Journal Article
• Authors: Sęczyk, Łukasz; Sugier, Danuta; Świeca, Michał; Gawlik-Dziki, Urszula
• Is Part Of: Food chemistry. Volume 344(2021)
• Publication Date: 2021-05-15
• Subjects: Gallic acid (PubChem CID:370) -- p-coumaric acid (PubChem CID: 637542) -- Ferulic acid (PubChem CID: 445858) -- Chlorogenic acid (PubChem CID: 1794427) -- (+)-Catechin (PubChem CID: 9064); Bioaccessibility -- Dose correction index -- Food fortification -- Food matrix -- Hydrothermal treatment -- Interactions -- In vitro digestion -- Polyphenols; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128581
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Food matrix and hydrothermal treatment affect the bioaccessibility of polyphenols. In vitro bioaccessibility depended on the type of analyzed compounds and food matrix. Combination with food matrix resulted in the least bioaccessibility of gallic acid. Dose correction index was proposed to assess the magnitude of experimental factors. Dose correction index can be a useful tool for evaluation of fortification efficiency. Abstract: The effects of in vitro digestion, hydrothermal treatment, and food matrices (wheat flour, durum wheat flour, wholemeal wheat flour, corn flour, rice flour) on the bioaccessibility of phenolic compounds (gallic acid, p - coumaric acid, ferulic acid, chlorogenic acid, catechin) were investigated. The influence of experimental factors and their combinations was estimated based on the "Dose Correction Index" (DCI) concept. Generally, the applied conditions had a negative effect on the bioaccessibility of polyphenols; however, the effect depended on the type of compound and food matrix, which was reflected in different DCI values. A less unfavorable effect on the bioaccessibility was exerted by the rice flour (the lowest DCI values), but the most negative impact was found in the case of the wholemeal wheat flour. The DCI concept provides basic knowledge of the magnitude of factors affecting the bioaccessibility of polyphenols, which can be useful for designing fortified products with desirable bioactivity.