In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?
Само за регистроване кориснике
2019
Аутори
Pesić, Mirjana B.Milincić, Danijel D.
Kostić, Aleksandar Z.
Stanisavljević, Nemanja
Vukotić, Goran
Kojić, Milan
Gašić, Uroš
Barac, Miroljub B.
Stanojević, Sladana P.
Popović, Dusanka A.
Banjac, Nebojša R.
Tesić, Zivoslav Lj.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS(center dot+) scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat-and cereal-based products with grape polyphenol extracts could be... a good strategy to formulate a healthier diet.
Кључне речи:
Polyphenols / In vitro digestion / Grape extracts / Food matrix / Bioaccessibility / Antioxidant activityИзвор:
Food Chemistry, 2019, 284, 28-44Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Коришћење биљних извора протеина, дијеталних влакана и антиоксиданаса у производњи хране (RS-MESTD-Technological Development (TD or TR)-31069)
- Корелација структуре и особина природних и синтетичких молекула и њихових комплекса са металима (RS-MESTD-Basic Research (BR or ON)-172017)
- Изучавање гена и молекуларних механизама у основи пробиотичке активности бактерија млечне киселине изолованих са подручја западног Балкана (RS-MESTD-Basic Research (BR or ON)-173019)
Напомена:
- This is the peer-reviewed version of the article: https://imagine.imgge.bg.ac.rs/handle/123456789/1609
- https://www.sciencedirect.com/science/article/abs/pii/S030881461930175X?via%3Dihub
Повезане информације:
- Друга верзија
https://doi.org/10.1016/j.foodchem.2019.01.107 - Друга верзија
https://imagine.imgge.bg.ac.rs/handle/123456789/1609
DOI: 10.1016/j.foodchem.2019.01.107
ISSN: 0308-8146
PubMed: 30744859
WoS: 000458119700005
Scopus: 2-s2.0-85060728876
Институција/група
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Pesić, Mirjana B. AU - Milincić, Danijel D. AU - Kostić, Aleksandar Z. AU - Stanisavljević, Nemanja AU - Vukotić, Goran AU - Kojić, Milan AU - Gašić, Uroš AU - Barac, Miroljub B. AU - Stanojević, Sladana P. AU - Popović, Dusanka A. AU - Banjac, Nebojša R. AU - Tesić, Zivoslav Lj. PY - 2019 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/1274 AB - The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS(center dot+) scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat-and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected? EP - 44 SP - 28 VL - 284 DO - 10.1016/j.foodchem.2019.01.107 ER -
@article{ author = "Pesić, Mirjana B. and Milincić, Danijel D. and Kostić, Aleksandar Z. and Stanisavljević, Nemanja and Vukotić, Goran and Kojić, Milan and Gašić, Uroš and Barac, Miroljub B. and Stanojević, Sladana P. and Popović, Dusanka A. and Banjac, Nebojša R. and Tesić, Zivoslav Lj.", year = "2019", abstract = "The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS(center dot+) scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat-and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?", pages = "44-28", volume = "284", doi = "10.1016/j.foodchem.2019.01.107" }
Pesić, M. B., Milincić, D. D., Kostić, A. Z., Stanisavljević, N., Vukotić, G., Kojić, M., Gašić, U., Barac, M. B., Stanojević, S. P., Popović, D. A., Banjac, N. R.,& Tesić, Z. Lj.. (2019). In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?. in Food Chemistry Elsevier Sci Ltd, Oxford., 284, 28-44. https://doi.org/10.1016/j.foodchem.2019.01.107
Pesić MB, Milincić DD, Kostić AZ, Stanisavljević N, Vukotić G, Kojić M, Gašić U, Barac MB, Stanojević SP, Popović DA, Banjac NR, Tesić ZL. In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?. in Food Chemistry. 2019;284:28-44. doi:10.1016/j.foodchem.2019.01.107 .
Pesić, Mirjana B., Milincić, Danijel D., Kostić, Aleksandar Z., Stanisavljević, Nemanja, Vukotić, Goran, Kojić, Milan, Gašić, Uroš, Barac, Miroljub B., Stanojević, Sladana P., Popović, Dusanka A., Banjac, Nebojša R., Tesić, Zivoslav Lj., "In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?" in Food Chemistry, 284 (2019):28-44, https://doi.org/10.1016/j.foodchem.2019.01.107 . .