Advanced assessments on innovative methods to improve the bioaccessibility of polyphenols in wheat

Khosravi, Azin; Razavi, Seyed Hadi; Fadda, Anna Maria

doi:10.1016/j.procbio.2019.09.005

Cited by 14 publications

(6 citation statements)

References 128 publications

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“…Since hydrolysable phenolic acids are very abundant in WG flours and are generally predominant in the bound form [ 18 ], we also evaluated the composition and abundance of bound forms of PCs through a preliminary chromatographic analysis of the experimental cookies treated with alkaline hydrolysis ( Supplementary Materials, Table S1 ). Regardless of the type of WG cookie, ferulic and diferulic acid were the major bound PCs, as previously observed in Triticum species [ 19 , 20 ].…”

Section: Resultsmentioning

confidence: 99%

(Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical Extraction

et al. 2020

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It is widely recognized that the biological effects of phytochemicals cannot be attributed to the native compounds present in foods but rather to their metabolites endogenously released after intake. Bioavailability depends on bioaccessibility, which is the amount of the food constituent that is released from the matrix in the gastrointestinal tract. The use of chemical extraction to evaluate the content and profile of phytochemicals does not mirror the physiological situation in vivo, and their bioaccessibility should be considered while assessing their nutritional significance in human health. The current study was designed to compare the (poly)phenolic profile and content and antioxidant capacity of whole-grain (WG) cookies using chemical extraction and a more physiological approach based on simulated digestion. Three types of organic WG cookies (made with durum, Italian khorasan, or KAMUT® khorasan wheat) were considered, either fermented by Saccharomyces Cerevisiae or sourdough. Although the flour type and the fermentation process influenced the release of phytochemicals from the cookie matrix, in almost all samples, the simulated digestion appeared the most efficient procedure. Our results indicate that the use of chemical extraction for evaluation of the phytochemicals content and antioxidant capacity of food could lead to underestimation and underline the need for more physiological extraction methods.

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Section: Resultsmentioning

confidence: 99%

(Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical Extraction

et al. 2020

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“…Most of these studies have used alkaline hydrolysis with NaOH for the release of the bound phenolics from Triticum seeds, while other studies have obtained higher amounts of phenolics using acid hydrolysis with H 2 SO 4 or HCl [9]. In general, esterified phenolic acids (i.e., those linked to the cell wall polysaccharides by ester bonds) are more efficiently liberated by alkaline hydrolysis, while acid hydrolysis is more recommended for the release of phenolic acids from glycosylated forms (i.e., those linked to the solubilising sugars by ether bonds) [23].…”

Section: Effects Of the Extraction Parameters On Bound Phenolicsmentioning

confidence: 99%

“…A wide range and combination of techniques have been used to isolate and purify these extractable and bound phenolics from the wheat matrix [9]. For example, solidphase extraction (SPE) is a popular method that uses a solid phase and a liquid phase to isolate analytes from solutions.…”

Section: Introductionmentioning

confidence: 99%

Development and Optimisation of Solid-Phase Extraction of Extractable and Bound Phenolic Acids in Spelt (Triticum spelta L.) Seeds

et al. 2021

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A solid-phase extraction (SPE) technique was developed and optimised for isolation and concentration of extractable and bound phenolic acids from germinated spelt seeds, for analysis by liquid chromatography–mass spectrometry. Samples initially underwent solvent extraction under different conditions to maximise the yield of phenolic antioxidants. Optimal extraction conditions for extractable phenolics were absolute methanol as solvent, sample-to-methanol ratio 1:9, and reconstitution in non-acidified water. The bound phenolics were extracted from sample pellets using hydrolysis with 2 M NaOH, acidification of the hydrolysate with formic acid, and simultaneous isolation and purification using Strata X polymeric RP tubes. Compared to liquid–liquid extraction, this direct SPE protocol has significant advantages in terms of higher extraction efficiencies of total and individual phenolics and their antioxidant activities. These data suggest that direct SPE represents a rapid and reliable method for quantitative analysis of both the extractable and the commonly overlooked bound phenolics in Triticum spelta seeds.

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“…The reverse-phase column mechanism is the most widely used. As for the hydrophilic interaction mode, only a minority of researchers have used it for the separation of these acids [ 29 , 35 , 36 , 37 , 38 ]. Therefore, an extraction method is reliable if it keeps the analyte intact and allows the recovery of all of it during the process.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, an extraction method is reliable if it keeps the analyte intact and allows the recovery of all of it during the process. This requires the optimization of the factors influencing the extraction process [ 35 , 37 ]. In most cases, the mono-factorial approach is adopted, varying only one factor at a time while keeping the others constant [ 29 ].…”

Section: Introductionmentioning

confidence: 99%

Application of Doehlert Experimental Design for Optimization of a New-Based Hydrophilic Interaction Solid-Phase Extraction of Phenolic Acids from Olive Oils

et al. 2023

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In this work, a rapid, precise, and cost-valuable method has been established to quantify phenolic compounds in olive oil using new-based hydrophilic interaction solid-phase extraction (SPE). Boehlert’s experimental design applied the determination of the optimal operating conditions. An investigation into the effects of the methanol composition (50–100%), the volume of eluent (1–12 mL), and pH (1–3) on the extraction of phenols acids and total phenols from Tunisian olive oils was performed. The results showed that the extraction conditions had a significant effect on the extraction efficiency. The experiment showed that the greatest conditions for the SPE of phenolic acids were the methanol composition at 90.3%, pH at 2.9, and volume at 7.5 mL, respectively. The optimal conditions were applied to different types of olive oils, and it could be concluded that larger concentrations of polyphenols were found in extra virgin olive oil (89.15–218), whereas the lowest levels of these compounds (66.8 and 5.1) were found in cold-pressed crude olive oil and olive pomace oil, respectively.

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Advanced assessments on innovative methods to improve the bioaccessibility of polyphenols in wheat

Cited by 14 publications

References 128 publications

(Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical Extraction

(Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical Extraction

Development and Optimisation of Solid-Phase Extraction of Extractable and Bound Phenolic Acids in Spelt (Triticum spelta L.) Seeds

Application of Doehlert Experimental Design for Optimization of a New-Based Hydrophilic Interaction Solid-Phase Extraction of Phenolic Acids from Olive Oils

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