Bioaccessibility of Phenolics from Carob (Ceratonia siliqua L.) Pod Powder Prepared by Cryogenic and Vibratory Grinding
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F22%3A39918206" target="_blank" >RIV/00216275:25310/22:39918206 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0308814621029745" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0308814621029745</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2021.131968" target="_blank" >10.1016/j.foodchem.2021.131968</a>
Alternative languages
Result language
angličtina
Original language name
Bioaccessibility of Phenolics from Carob (Ceratonia siliqua L.) Pod Powder Prepared by Cryogenic and Vibratory Grinding
Original language description
Carob pod powder prepared by cryogenic (CG) and vibratory grinding for 4 min (VG-4) and 8 min (VG-8) was evaluated for its antioxidant properties, and phenolic content. The bioaccessibility of phenolics was determined after the oral, gastric, and intestinal digestion phases in vitro. CG carob powder had a higher total phenolic content (6.46 mg gallic acid/g) and antioxidant capacities in terms of DPPH (15.60 mg Trolox/g) and ABTS (28.58 mg Trolox/g) assays. Quercitrin (44.54–64.68 μg/g) and cinnamic acid (27.48–31.40 μg/g) were the most abundant phenolics in all carob powder samples determined by liquid chromatography. The bioaccessibility of only ferulic acid (108%) had increased after digestion of the CG carob powder. Vibratory grinding (VG-4 and VG-8) improved the bioaccessibility of cinnamic acid (86–87%), vanillic acid (87–95%), quercitrin (33–34%), and naringenin (19–22%). A better bioaccessibility of phenolic constituents was observed for vibratory ground carob powder.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Chemistry
ISSN
0308-8146
e-ISSN
1873-7072
Volume of the periodical
377
Issue of the periodical within the volume
May
Country of publishing house
GB - UNITED KINGDOM
Number of pages
7
Pages from-to
131968
UT code for WoS article
000741207500006
EID of the result in the Scopus database
2-s2.0-85122205460