Please use this identifier to cite or link to this item: https://biore.bio.bg.ac.rs/handle/123456789/1491
Title: In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?
Authors: Pešić, Mirjana B.
Milinčić, Danijel D.
Kostić, Aleksandar
Stanisavljević, Nemanja S.
Vukotić, Goran N. 
Kojić, Milan O.
Gašić, Uroš M.
Barać, Miroljub B.
Stanojević, Slađana P.
Popović, Dušanka A.
Banjac, Nebojša R.
Tešić, Živoslav Lj
Keywords: Antioxidant activity;Bioaccessibility;Food matrix;Grape extracts;In vitro digestion;Polyphenols
Issue Date: 30-Jun-2019
Rank: M21a
Journal: Food Chemistry
Abstract: 
© 2019 Elsevier Ltd The aim of this study was to evaluate the effect of enriching a complex food matrix (FM) with grape extracts on polyphenol content, composition, bioaccessibility and antioxidant activity during digestion. The grape extracts and FM were separately tested under the same conditions as controls. The FM by itself contains a significant amount of phenolic acids and flavonols, influencing the final recovery of polyphenols from grape extracts. The FM significantly increased the total recovery of polyphenols after digestion of grape seed extracts compared to those digested without the FM; however, a low recovery of proantocyanidins and total flavonoids was observed. Digestive fluids and FM compounds significantly increased the total polyphenol content of grape digests and significantly contributed to their ABTS [rad]+ scavenging activity and ferrous-ion-chelating capacity. The present study suggested that enrichment of meat- and cereal-based products with grape polyphenol extracts could be a good strategy to formulate a healthier diet.
URI: https://biore.bio.bg.ac.rs/handle/123456789/1491
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2019.01.107
Appears in Collections:Journal Article

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