کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7586530 | 1492047 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Potential bioaccessibility and functionality of polyphenols and cynaropicrin from breads enriched with artichoke stem
ترجمه فارسی عنوان
زیست پذیری بالقوه و عملکرد پلی فنل ها و سیناروپریکین از نان غنی شده با ساقه آرتیشوک
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
In this study, an artichoke stem powder (ASP) was used at three concentrations (3%, 6% and 9%) in the formulation of new breads. The bioaccessibility of polyphenols and cynaropicrin from the ASP-enriched breads was evaluated in vitro by using a digestion model combined to high resolution mass spectrometry analysis. The overall total antioxidant capacity of the bioaccessible and unsolubilized fractions obtained during the intestinal steps and the potential ability to modulate α-glucosidase activity were tested. Data showed that 82% of totally bioaccessible polyphenols and 74% of cynaropicrin were released during the duodenal digestion whereas 88% of caffeic acid was released in the colon step. The antioxidant capacity and the α-glucosidase inhibitory activity of the duodenal extract correlated with the amount of ASP in the bread. Data demonstrated that ASP might be a valuable functional ingredient to create a reducing environment in the intestine and to partially modulate glucose metabolism.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 245, 15 April 2018, Pages 838-844
Journal: Food Chemistry - Volume 245, 15 April 2018, Pages 838-844
نویسندگان
Antonio Colantuono, Rosalia Ferracane, Paola Vitaglione,