Hydrothermal Treatment Effect on Antioxidant Activity and Polyphenols Concentration and Profile of Brussels sprouts (Brassica oleracea var. gemmifera) in an In Vitro Simulated Gastrointestinal Digestion Model

Doniec, Joanna; Florkiewicz, Adam; Dziadek, Kinga; Filipiak‐Florkiewicz, Agnieszka

doi:10.3390/antiox11030446

Cited by 11 publications

(19 citation statements)

References 36 publications

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“…The reduction in antioxidant activity (DPPH • and ABTS •+ ) observed in our study and in the work of other authors during the intestinal part of in vitro digestion can be explained by the structural reorganisation of some bioactive compounds when the pH is changed to slightly alkaline. Moreover, these compounds gain the ability to react and bind with other components of the seed matrix, leading to a decrease in their antioxidant activity [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

Simulated Gastrointestinal Digestion of Bioprocessed Spelt Seeds: Bioaccessibility and Bioactivity of Phenolics

et al. 2022

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The goal of this research was to evaluate the impact of different bioprocessing techniques on improved bioaccessibility of phenolics from spelt seeds. Despite the negative influence of gastrointestinal digestion, fermentation of germinated seeds significantly increased the bioaccessibility of total phenolics and their antioxidant activity compared to digested raw seeds. Enzymatic treated fermented seeds showed the highest relative bioaccessibility of p-coumaric and trans-ferulic acids, while their absolute contents were significantly higher in “germinated + fermented” seeds. Our research suggests that pretreatment of spelt seeds with hydrolytic enzymes improves access of fermenting microorganisms to structural elements, resulting in an increased content of extractable and bound trans-ferulic acid. Significantly higher biostability of phenolics was observed in raw seeds. Some major quality changes in the composition of extracts were observed under simulated in vitro digestion, since antioxidants of the same extract showed a different relative decrease in DPPH• and ABTS•+ scavenging activities compared to the raw seeds or their corresponding undigested counterparts. It is therefore important to increase the content of extractable antioxidants in seeds by bioprocessing, since they are strongly diminished during digestion.

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Section: Resultsmentioning

confidence: 99%

Simulated Gastrointestinal Digestion of Bioprocessed Spelt Seeds: Bioaccessibility and Bioactivity of Phenolics

et al. 2022

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“…Before polyphenols can be used in the body, they are modified within the digestive tract in order to be assimilated [ 28 ].…”

Section: Resultsmentioning

confidence: 99%

The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum (Sorghum bicolor (L.) Moench) and Sorghum-Enriched Pasta

et al. 2023

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The phenol content of sorghum is a unique feature among all cereal grains; hence this fact merits the special attention of scientists. It should be remembered that before polyphenols can be used in the body, they are modified within the digestive tract. In order to obtain more accurate data on the level and activity of tested ingredients after ingestion and digestion in the in vivo digestive tract, in vitro simulated digestion may be used. Thus, the aim of this study was to determine the content of polyphenols, flavonoids, and individual phenolic acids, as well as the antiradical properties, of sorghum and sorghum-enriched pasta before and after in vitro simulated gastrointestinal digestion. We observed that the total content of polyphenols decreased after gastric digestion of sorghum, and slightly increased after duodenal digestion. Moreover, the flavonoid content decreased after the first stage of digestion, while antioxidant properties increased after the first stage of digestion and slightly decreased after the second stage. The digestion of polyphenolics in sorghum is completely different to that in pasta—both in varieties with, and without, the addition of sorghum. For pasta, the content of total polyphenols and flavonoids, and free radical scavenging properties, decrease after each stage of digestion.

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“…While the total phenolic content and antioxidant activity of broccoli in which the sous vide method was performed decreased [51], it was reported to increase in a study conducted with carrots [52]. Doniec et al stated that when boiling and sous vide methods were performed on Brussels sprouts, the total phenolic content was the same in boiling compared to raw but increased in the sous vide method [53]. In a study in which boiling, steaming, sous vide, microwave cooking and stir-frying processes were performed on broccoli, it was determined that the highest antioxidant activity was obtained as a result of sous vide, microwave cooking and stir-frying, respectively [54].…”

Section: Plos Onementioning

confidence: 99%

Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don

Demirel Ozbek,

Saral,

Turker

2024

PLoS ONE

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Trachystemon orientalis (L.) G. Don is a medicinal plant with beneficial effects on human health. Its antioxidant and phenolic compound content is higher than most natural plants. This is the first study on the cooking of this consumed plant. This study investigated how different cooking methods and times affect the antioxidant activity and phenolic compound content of Trachystemon orientalis (L.) G. Don. The Folin-Ciocalteu method (FCR), ferric-reducing antioxidant power (FRAP), copper-reducing antioxidant capacity (CUPRAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were used to evaluate the antioxidant activity and total phenolic content (TPC). Phenolic compounds were also determined by high-performance liquid chromatography (HPLC). Microwave cooking, stir-frying and sous vide increased TPC and antioxidant activity (p<0.05). Steaming decreased TPC and antioxidant activity (p<0.05). It was determined that the best cooking method and time was stir-frying for 15 minutes (TPC, CUPRAC and FRAP values 45.18±3.91 mg GAE/g DW, 15559.39±106.90 mmol Troloks/g DW and 555.10±24.05 μmol Fe (II)/g DW, respectively). Raw Trachystemon orientalis (L.) G. Don was detected with caffeic acid (31.53±0.25 mg/100 g DW). New phenolic compounds (protocatechuic acid and p-coumaric acid) were formed by boiling, stir-frying, microwaving, and sous vide methods. In conclusion, regarding antioxidant activity and phenolic compounds of Trachystemon orientalis (L.) G. Don; the best cooking methods are microwave, stir-frying, and sous vide (p<0.05). The most wrong cooking method is steaming (p<0.05).

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Hydrothermal Treatment Effect on Antioxidant Activity and Polyphenols Concentration and Profile of Brussels sprouts (Brassica oleracea var. gemmifera) in an In Vitro Simulated Gastrointestinal Digestion Model

Cited by 11 publications

References 36 publications

Simulated Gastrointestinal Digestion of Bioprocessed Spelt Seeds: Bioaccessibility and Bioactivity of Phenolics

Simulated Gastrointestinal Digestion of Bioprocessed Spelt Seeds: Bioaccessibility and Bioactivity of Phenolics

The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum (Sorghum bicolor (L.) Moench) and Sorghum-Enriched Pasta

Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don

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