Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
Interdepartmental Center for Agri-food Industrial Research (CIRI Agrifood), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy.
Molecules. 2020 Jun 17;25(12):2792. doi: 10.3390/molecules25122792.
It is widely recognized that the biological effects of phytochemicals cannot be attributed to the native compounds present in foods but rather to their metabolites endogenously released after intake. Bioavailability depends on bioaccessibility, which is the amount of the food constituent that is released from the matrix in the gastrointestinal tract. The use of chemical extraction to evaluate the content and profile of phytochemicals does not mirror the physiological situation in vivo, and their bioaccessibility should be considered while assessing their nutritional significance in human health. The current study was designed to compare the (poly)phenolic profile and content and antioxidant capacity of whole-grain (WG) cookies using chemical extraction and a more physiological approach based on simulated digestion. Three types of organic WG cookies (made with durum, Italian khorasan, or KAMUT khorasan wheat) were considered, either fermented by or sourdough. Although the flour type and the fermentation process influenced the release of phytochemicals from the cookie matrix, in almost all samples, the simulated digestion appeared the most efficient procedure. Our results indicate that the use of chemical extraction for evaluation of the phytochemicals content and antioxidant capacity of food could lead to underestimation and underline the need for more physiological extraction methods.
人们普遍认为，植物化学物质的生物学效应不能归因于食物中存在的天然化合物，而只能归因于摄入后内源性释放的其代谢物。生物利用度取决于生物可及性，即从胃肠道基质中释放的食物成分的量。使用化学提取来评估植物化学物质的含量和分布并不能反映体内的生理情况，在评估其对人类健康的营养意义时，应考虑其生物可及性。本研究旨在比较使用化学提取和基于模拟消化的更生理方法的全谷物（WG）曲奇中的（多）酚类分布、含量和抗氧化能力。研究考虑了三种类型的有机 WG 曲奇（由硬质小麦、意大利硬粒小麦或 KAMUT 硬粒小麦制成），或经过发酵或酸面团发酵。尽管面粉类型和发酵过程会影响曲奇基质中植物化学物质的释放，但在几乎所有样品中，模拟消化似乎是最有效的程序。我们的结果表明，使用化学提取来评估食物中植物化学物质的含量和抗氧化能力可能会导致低估，并强调需要更生理的提取方法。
