Bioaccessibility of Phenolics from Carob (Ceratonia siliqua L.) Pod Powder Prepared by Cryogenic and Vibratory Grinding

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Bioaccessibility of Phenolics from Carob (Ceratonia siliqua L.) Pod Powder Prepared by Cryogenic and Vibratory Grinding

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Bioaccessibility of Phenolics from Carob (Ceratonia siliqua L.) Pod Powder Prepared by Cryogenic and Vibratory Grinding

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

1873-7072

Svazek periodika

377

Číslo periodika v rámci svazku

May

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

131968

Kód UT WoS článku

000741207500006

EID výsledku v databázi Scopus

2-s2.0-85122205460