Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Gorukle, Bursa, Turkey.
Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, 16059 Gorukle, Bursa, Turkey.
J Sci Food Agric. 2022 Sep;102(12):5368-5377. doi: 10.1002/jsfa.11890. Epub 2022 Apr 8.
The potential health-promoting effects of polyphenols depend considerably on their bioaccessibility, which is affected by the presence of other nutrients in the diet, including lipids. In this study, several salad dressing formulations were prepared using industrial broccoli by-product powder (BBP), lemon juice (LJ), and three different sources of oils (olive oil, hazelnut oil and sunflower oil) to both valorize polyphenol-rich industrial discards and also to investigate polyphenol bioaccessibility. The changes in the bioaccessibility of polyphenols from BBP and LJ were determined using the standardized in vitro digestion model.
Four groups of polyphenols (hydroxycinnamic acids, flavonols, flavones, and flavonones) were detected in BBP and LJ. The bioaccessibility of hydroxycinnamic acids and flavonols from BBP increased significantly in the presence of LJ and oils (0.3- to 5.8-fold), whereas there was no significant difference between formulations containing different oil types. On the other hand, the bioaccessibility of phenolic acids from LJ did not change notably after co-ingestion with BBP and oils, whereas flavonoids, including vicenin-2 and hesperidin, were found to be significantly more bioaccessible when LJ was co-ingested with BBP and oils (0.8- to 1.4-fold) (P < 0.05).
Overall, the current study highlighted that the bioaccessibility of polyphenols from BBP and LJ was modulated in the presence of an oil matrix. © 2022 Society of Chemical Industry.
多酚的潜在促进健康的效果在很大程度上取决于它们的生物利用度，这受到饮食中其他营养素（包括脂质）的存在的影响。在这项研究中，使用工业西兰花副产物粉末（BBP）、柠檬汁（LJ）和三种不同来源的油（橄榄油、榛子油和葵花籽油）制备了几种沙拉酱配方，既可以利用富含多酚的工业废料，也可以研究多酚的生物利用度。使用标准化的体外消化模型确定了 BBP 和 LJ 中多酚生物利用度的变化。
在 BBP 和 LJ 中检测到了四组多酚（羟基肉桂酸、类黄酮、黄酮和黄酮醇）。LJ 和油的存在显著增加了 BBP 中羟基肉桂酸和类黄酮的生物利用度（0.3-5.8 倍），而含有不同油类型的配方之间没有显著差异。另一方面，LJ 中的酚酸在与 BBP 和油共摄入后生物利用度没有明显变化，而当 LJ 与 BBP 和油共摄入时，包括 vicenin-2 和橙皮苷在内的黄酮类化合物被发现具有更高的生物利用度（0.8-1.4 倍）（P<0.05）。
总的来说，本研究强调了在油基质存在的情况下，BBP 和 LJ 中多酚的生物利用度会发生变化。© 2022 英国化学学会。
