Doniec Joanna, Florkiewicz Adam, Dziadek Kinga, Filipiak-Florkiewicz Agnieszka
Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka St., 30-149 Krakow, Poland.
Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka St., 30-149 Krakow, Poland.
Antioxidants (Basel). 2022 Feb 23;11(3):446. doi: 10.3390/antiox11030446.
are a source of polyphenolic compounds. However, their concentration is affected by many factors depending on the plant material, hydrothermal treatment methods and digestion in the gastrointestinal tract. The aim of this study was to determine the effect of hydrothermal treatment on the antioxidant activity, concentration and profile of polyphenols of var. in an in vitro simulated gastrointestinal digestion model. The study showed a significant effect of the type of hydrothermal treatment on total polyphenol concentration, polyphenolic acid profile, flavonoid content and antioxidant activity. Traditional boiling in water was the least effective type of hydrothermal treatment with respect to bioactive components of . Sous-vide was the most effective hydrothermal treatment in terms of retention of polyphenolic compounds and high antioxidant activity, thus providing a better alternative to steam cooking. Using an in vitro model, a significant difference was demonstrated between the concentration of bioavailable polyphenolic compounds and the polyphenol content of the plant material before digestion. The influence of the type of hydrothermal treatment used on the concentration of bioavailable polyphenolic compounds was maintained in relation to material not subjected to in vitro digestion (except for antioxidant activity).
是多酚类化合物的来源。然而，它们的浓度受许多因素影响，这些因素取决于植物材料、水热处理方法以及在胃肠道中的消化情况。本研究的目的是在体外模拟胃肠道消化模型中确定水热处理对 品种的抗氧化活性、多酚浓度和概况的影响。研究表明，水热处理类型对总多酚浓度、多酚酸概况、类黄酮含量和抗氧化活性有显著影响。就 的生物活性成分而言，传统水煮是效果最差的水热处理方式。就多酚类化合物的保留和高抗氧化活性而言，低温长时间烹饪是最有效的水热处理方式，因此是蒸汽烹饪的更好替代方法。使用体外模型，证明了生物可利用多酚类化合物的浓度与消化前植物材料的多酚含量之间存在显著差异。所用的水热处理类型对生物可利用多酚类化合物浓度的影响在未进行体外消化的材料中也得以保持（抗氧化活性除外）。
