| Popis: |
Polyphenol compounds are secondary plant metabolites that are found in fruits, vegetables and their products. Many studies have shown their potentially positive bioactivities. Studies are also showing that they can interact with various food ingredients such as lipids, proteins and carbohydrates. These interactions can affect polyphenol bioactivities. In order to explain the interaction between polyphenols and other food ingredients, interactions can be studied through the process of the adsorption at constant temperature. In this paper, the adsorption of polyphenols like gallic acid, procyanidin B1 and procyanidin B2 onto β-glucan as a natural dietary fiber, were investigated through adsorption equilibrium models (Freundlich's, Langmuir's and Dubinin- Radushkevich's adsorption isotherms). The model solution consisted of polyphenol and β-glucan. The concentration of unadsorbed polyphenols after the adsorption, was determined by using spectrophotometric Folin Ciocalteu method. Adsorption isotherm parameters were reported. The results have shown that polyphenols can adsorb onto β-glucan. The adsorption fitted well with the Langmuir model (procyanidin B1 and procyanidin B2) and Freundlich model (gallic acid). This study can contribute to a better understanding of interactions between polyphenols and dietary fibers. |
