کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584922 | 1492031 | 2018 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee (Coffee arabica L.) grounds
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کلمات کلیدی
α-Glucosidase - α-گلوکوزیدازCaffeic acid (PubChem CID: 689043) - اسید کافئیک (PubChem CID: 689043)Chlorogenic acid (PubChem CID: 1794427) - اسید کلرژنیک (PubChem CID: 1794427)Gallic acid (PubChem CID: 370) - اسید گالیک (PubChem CID: 370)Diabetes - بیماری قندRutin (PubChem CID: 5280805) - روتن (PubChem CID: 5280805)Spent coffee grounds - زمینه های قهوه مصرف شدهHealth - سلامتیMaillard products - محصولات مایلاردAdvanced glycation end products - محصولات نهایی پیشرفته گلیساسیونCatechin (PubChem CID: 9064) - کاتچین (PubChem CID: 9064)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Antioxidant dietary fiber extracted from spent coffee grounds (FSCG) was evaluated as a potential functional food ingredient when incorporated in a food model (biscuits), and digested in vitro under simulated human gastrointestinal conditions. FSCG added to biscuits increased its total dietary fiber, antioxidant capacity after in vitro digestion, bioaccessibility of phenolic compounds (gallic acid and catechin) and amino acids. Furthermore, advanced glycation end products (AGEs), involved in chronic diseases, decreased up to 6-folds in the biscuits containing FSCG when compared with the traditional biscuit. The digestible fraction of biscuits containing the highest amount of FSCG (5â¯g) displayed the higher inhibiting α-glucosidase activity, correlating with the bioaccessibility of ascorbic acid and catechin. Our study seems to indicate that anti-diabetic compounds may be released in the small intestine during FSCG digestion, where biscuits containing FSCG may be able to beneficially regulate sugar metabolism thereby helping in producing foods friendly for diabetes.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 261, 30 September 2018, Pages 253-259
Journal: Food Chemistry - Volume 261, 30 September 2018, Pages 253-259
نویسندگان
Kenia Vázquez-Sánchez, Nuria Martinez-Saez, Miguel Rebollo-Hernanz, Maria Dolores del Castillo, Marcela Gaytán-MartÃnez, Rocio Campos-Vega,