The matrix effect of blueberry, oat meal and milk on polyphenols, antioxidant activity and potential bioavailability

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dc.authorid0000-0003-4715-6689en_US
dc.contributor.authorCebeci, Fatma
dc.contributor.authorŞahin Yeşilçubuk, Neşe
dc.date.accessioned2020-12-03T12:07:11Z
dc.date.available2020-12-03T12:07:11Z
dc.date.issued2013en_US
dc.departmentFakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.3109/09637486.2013.825699
dc.identifier.urihttps://hdl.handle.net/20.500.12403/2272
dc.institutionauthorCebeci, Fatma
dc.language.isoenen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Başka Kurum Yazarıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleThe matrix effect of blueberry, oat meal and milk on polyphenols, antioxidant activity and potential bioavailabilityen_US
dc.typeArticleen_US

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