In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread

Nutrients
Margherita Dall'AstaFrancesca Scazzina

Abstract

Wheat aleurone, due to its potentially higher bioaccessibility and bioavailability of micronutrients and phenolic acids, could represent a useful ingredient in the production of commonly consumed cereal-based food. The aim of the present study was to investigate the in vitro bioaccessibility of phenolic acids both from an aleurone-enriched bread and from a whole grain bread. The two bread samples were firstly characterized for the phenolic acid content. An in vitro digestion was then performed in order to evaluate the release of phenolic acids. The results obtained suggest that the bioaccessibility of the phenolic acids in the aleurone-enriched bread is higher than in the whole grain bread. These in vitro results suggest the potential use of aleurone in the production of foods, and this may represent an attractive possibility to vehicle nutritionally interesting components to consumers.

References

Sep 18, 2003·Journal of Agricultural and Food Chemistry·Sandra M KernMaria-Teresa Garcia-Conesa
Mar 29, 2012·Critical Reviews in Food Science and Nutrition·Fred BrounsNuria Mateo Anson
Sep 24, 2013·Molecular Biology Reports·Fei XiongAi-Sheng Xiong
Jan 24, 2014·Journal of Agricultural and Food Chemistry·Maria ZaupaFurio Brighenti

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Citations

Jul 1, 2017·Food & Function·Donato AngelinoDaniela Martini
Jun 13, 2018·Journal of Food Science and Technology·Norma Julieta Salazar-LópezMaribel Robles-Sánchez
Jun 21, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Francesca DanesiAlessandra Bordoni
Jun 9, 2016·Molecular Nutrition & Food Research·Letizia BrescianiDaniele Del Rio
Jan 30, 2021·Critical Reviews in Food Science and Nutrition·Sunantha KetnawaYukiharu Ogawa

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SPSS

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