University of Manitoba, Department of Food and Human Nutritional Sciences, Winnipeg, MB R3T 2N2, Canada.
Grain Research Laboratory, Canadian Grain Commission, 303 Main Street, Winnipeg, MB R3C 3G8, Canada.
Food Funct. 2022 Jun 6;13(11):5953-5970. doi: 10.1039/d2fo00611a.
The bioaccessibility of carotenoids varies among different foods due to factors such as food matrix composition and type or extent of processing. Hence it is important to understand the extent to which these factors influence carotenoid bioaccessibility after the consumption and digestion of food. This study evaluated the carotenoid content, micellization efficiency, digestive stability, antioxidant activity and bioaccessibility of carotenoids as impacted by wheat cultivar and cooking duration among whole wheat flour (WWF) and refined semolina (RS) pasta. WWF and RS pasta were processed from three durum wheat cultivars (AAC Spitfire, CDC Precision, and Transcend) and cooked to al dente (Al), fully cooked (FCT) or overcooked (OC). The study showed that the wheat cultivar and cooking duration were significant functions of bioaccessible lutein in RS samples while only the cultivar influenced the bioaccessibility of zeaxanthin and lutein in WWF samples. In both WWF and RS, the effect of the cultivar on the bioaccessibility of lutein and zeaxanthin was similar and was as follows: Transcend > CDC Precision > AAC Spitfire. Cooking to Al significantly caused an increment in bioaccessible lutein in RS samples regardless of the wheat cultivar. This influence of cooking duration (Al > FCT > OC) was inversely related to the lutein concentrations in undigested pasta (OC = FCT > Al). DPPH scavenging activity among WWF samples was about 2-fold greater or more than that of RS samples regardless of the cultivar or cooking duration before and after digestion. Our data suggest that the effect of wheat cultivar and cooking duration modulates the bioaccessibility and antioxidant activity of RS and WWF pasta products.
类胡萝卜素的生物利用度因食物基质组成、加工类型或程度等因素在不同食物中有所差异。因此，了解这些因素在食物消费和消化后对类胡萝卜素生物利用度的影响程度非常重要。本研究评估了小麦品种和烹饪时间对全麦面粉（WWF）和精制粗粒小麦粉（RS）面食中类胡萝卜素含量、胶束化效率、消化稳定性、抗氧化活性和生物利用度的影响。WWF 和 RS 面食是由三种硬质小麦品种（AAC Spitfire、CDC Precision 和 Transcend）加工而成，并煮至有嚼劲（Al）、完全煮熟（FCT）或煮过头（OC）。研究表明，小麦品种和烹饪时间是 RS 样品中生物可利用叶黄素的重要函数，而只有品种影响 WWF 样品中玉米黄质和叶黄素的生物利用度。在 WWF 和 RS 中，品种对叶黄素和玉米黄质生物利用度的影响相似，如下所示：Transcend > CDC Precision > AAC Spitfire。无论小麦品种如何，烹饪至 Al 都会显著增加 RS 样品中生物可利用的叶黄素。烹饪时间（Al > FCT > OC）的这种影响与未消化面食中叶黄素的浓度（OC = FCT > Al）呈反比。无论品种或烹饪前后的烹饪时间如何，WWF 样品中的 DPPH 清除活性均约为 RS 样品的两倍或更多。我们的数据表明，小麦品种和烹饪时间的影响调节了 RS 和 WWF 面食产品的生物利用度和抗氧化活性。
