The matrix effect of blueberry, oat meal and milk on polyphenols, antioxidant activity and potential bioavailability
Küçük Resim Yok
Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In recent years, ready-to eat breakfast cereals prepared with fruit ingredients have gained
particular attention due to their polyphenolic contents and health promoting effects. In this
study, the matrix effect of blueberry, oat meal, whole milk or skimmed milk on polyphenols,
antioxidative potential as well as their potential bioavailability were investigated. The phenolic
properties of whole milk, skimmed milk, blueberry and oat meal were investigated and the
changes in combinations of the ingredients were determined. Milk addition decreased the total
phenolic, flavonoid and anthocyanin content of samples statistically and had negative effect on
antioxidant activity showing differences among different methods. According to HPLC results, it
was not possible to detect catechin in mixtures due to milk addition. In vitro digestion method
was used to determine potential bioavailability of phenolic compounds. According to in vitro
digestion procedure results, whole or skimmed milk did not affect the total phenolic content of
the proportion passing to the blood from intestine.
