Mencin Marjeta, Markanovič Nika, Mikulič-Petkovšek Maja, Veberič Robert, Terpinc Petra
Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia.
Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia.
Antioxidants (Basel). 2023 Feb 15;12(2):487. doi: 10.3390/antiox12020487.
The aim of the study was to determine whether the partial replacement of wheat flour with bioprocessed spelt flour contributes to a higher bioaccessibility of the antioxidants in bread. The results showed that the type and amount of bioprocessed spelt flour in a bread recipe has a major impact on the extractable and bound TPC, the content of individual phenolics, their antioxidant activity, and their bioaccessibility as determined by in vitro digestion. Extractable -coumaric and -ferulic acids in breads decreased after digestion, while extractable -ferulic and -hydroxybenzoic acids increased. The bioaccessibility of TPC in the control bread (100% wheat flour), and in bread enriched with 5% "germinated + fermented" spelt flour (GFB5), did not differ. However, the digested GFB5 bread contained 5.2-times more extractable, and 1.3-times more bound, -ferulic acid than the digested control bread. -Ferulic acid showed the lowest bioaccessibility, up to 2.8%. In GFB2.5 and GFB5 breads, the bioaccessibility of -coumaric, -ferulic, and -ferulic acids was higher than in other digested breads. PCA visualized the difference between the undigested and digested breads. The incorporation of germinated and fermented, or germinated and enzymatic, treated spelt flour in a white bread recipe could be an attractive way of providing consumers with nutritionally interesting foods.
本研究的目的是确定用生物加工的斯佩尔特面粉部分替代小麦粉是否有助于提高面包中抗氧化剂的生物可及性。结果表明，面包配方中生物加工的斯佩尔特面粉的类型和用量对可提取和结合的总酚含量、单个酚类物质的含量、它们的抗氧化活性以及通过体外消化测定的生物可及性有重大影响。面包中可提取的对香豆酸和阿魏酸在消化后减少，而可提取的阿魏酸和对羟基苯甲酸增加。对照面包（100%小麦粉）和富含5%“发芽+发酵”斯佩尔特面粉的面包（GFB5）中总酚含量的生物可及性没有差异。然而，消化后的GFB5面包中可提取的阿魏酸含量比消化后的对照面包高5.2倍，结合的阿魏酸含量高1.3倍。阿魏酸的生物可及性最低，高达2.8%。在GFB2.5和GFB5面包中，对香豆酸、阿魏酸和异阿魏酸的生物可及性高于其他消化后的面包。主成分分析直观显示了未消化面包和消化面包之间的差异。在白面包配方中加入发芽和发酵或发芽和酶处理的斯佩尔特面粉可能是一种为消费者提供营养丰富食品的有吸引力的方式。
