Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion
| Autor: | Raquel Lucas-González, José Ángel Pérez-Álvarez, Giampiero Sacchetti, Salvatore Moscaritolo, Juana Fernández-López, Manuel Viuda-Martos |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Antioxidant
Starch Gallic acid medicine.medical_treatment Flour Sinapic acid (PubChem CID637775) 01 natural sciences Analytical Chemistry chemistry.chemical_compound Food science Cooking Triticum Chemistry Catechin (PubChem CID9064) In vitro digestion food and beverages Kaki 04 agricultural and veterinary sciences General Medicine 040401 food science Epicatechin (PubChem CID72276) Vanillin (PubChem CID1183) 4-Hydroxybenzoic acid (PubChem CID135) D-Glucose (PubChem CID107526) Ferulic acid (PubChem CID445858) Gallic acid (PubChem CID370) Glycaemic index L-Tryptophan (PubChem CID6305) p-Coumaric acid (PubChem CID637542) Phenolic acids Protocatechuic acid (PubChem CID72) Vanillic acid (PubChem CID8468) Diospyros Fruit Gastrointestinal Tract Kinetics Polyphenols Digestion Gastrointestinal digestion 0404 agricultural biotechnology medicine fungi 010401 analytical chemistry Coproduct In vitro 0104 chemical sciences Polyphenol Food Science |
| Popis: | The aim was to study the in vitro starch digestibility, the free and bound polyphenol profile and their bioaccessibility and antioxidant activity during in vitro gastrointestinal digestion of durum wheat semolina spaghetti added with two types of persimmon flour concentrates ("Rojo Brillante" flour and "Triumph" flour) at two concentrations (3 and 6%). Results obtained showed that persimmon flour improves the polyphenol profile of spaghetti by addition gallic acid and coumaric acid-o-hexoside, and increasing 2-fold and around 3-fold its content in spaghetti with 3% and 6% persimmon flours, respectively. Cooked process and digestion affected more to free polyphenol content than bound. Furthermore, 3% persimmon flour enriched spaghetti reduce kinetic of starch digestion, while 6% enriched spaghetti increased it. In conclusion, persimmon flours (Rojo Brillante and Triumph) at low concentrations could be used to develop spaghetti with more polyphenol content and less starch digestibility than traditional spaghetti. |
| Databáze: | OpenAIRE |
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