Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Division of Food Science, Department of Chemistry and Biodynamics of Food, 10 Tuwima Str., 10-748 Olsztyn, Poland; Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, Parque Científico, 46980 Paterna, Valencia, Spain.
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Division of Food Science, Department of Chemistry and Biodynamics of Food, 10 Tuwima Str., 10-748 Olsztyn, Poland; Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn, Poland.
Food Chem. 2020 Nov 15;330:127199. doi: 10.1016/j.foodchem.2020.127199. Epub 2020 Jun 9.
This study addressed determinations of the glycaemic index (GI), antioxidant capacity (AC), and phenolics content (TPC) of oat, buckwheat, and mixed oat/buckwheat breads. The bioaccessibility of TPC and the AC of breads were studied after in vitro digestion. The lowest values of the GI were determined for oat bread, whereas breads with the highest content of buckwheat flour had the highest AC. The digestion of breads showed that most of the TPC were found in the soluble fraction, but the phenolic compounds were still present also in the insoluble fraction after digestion. It was concluded that the mixed oat-buckwheat breads may serve as products with a medium GI, as a source of TPC, and as products with a high AC. It should be noted that enzymatic digestion or fermentation by microbiota could potentially enhanced breads antioxidant activity during digestion in the gastrointestinal tract.
本研究旨在测定燕麦、荞麦和燕麦/荞麦混合面包的血糖指数（GI）、抗氧化能力（AC）和总酚含量（TPC）。研究了体外消化后 TPC 和面包 AC 的生物利用度。燕麦面包的 GI 值最低，而荞麦粉含量最高的面包 AC 最高。面包的消化表明，大部分 TPC 存在于可溶部分，但消化后仍存在于不可溶部分的酚类化合物。结论认为，燕麦-荞麦混合面包可以作为 GI 值中等、TPC 含量高、AC 值高的产品。值得注意的是，在胃肠道消化过程中，酶解或微生物群发酵可能会增强面包的抗氧化活性。
