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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

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • 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