In Vitro Digestion of Polyphenolic Compounds and the Antioxidant Activity of Acorn Flour and Pasta Enriched with Acorn Flour

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dc.contributor.authorKasprzak-Drozd, Kamila
dc.contributor.authorMołdoch, Jarosław
dc.contributor.authorGancarz, Marek
dc.contributor.authorWójtowicz, Agnieszka
dc.contributor.authorKowalska, Iwona
dc.contributor.authorOniszczuk, Tomasz
dc.contributor.authorOniszczuk, Anna
dc.date.accessioned2024-05-16T13:11:42Z
dc.date.available2024-05-16T13:11:42Z
dc.date.issued2024
dc.description.abstractAcorn flour is a rich source of nutrients and is beneficial to human health due to, among other things, its low glycemic index and polyphenol content. In order to obtain more accurate data on the levels and activities of the substances tested after ingestion and digestion, it may be beneficial to use a simulated in vitro digestion method. Therefore, the objective of the present study was to elucidate the content of polyphenols, individual phenolic acids, flavonoids and antiradical properties of acorn flour and pasta enriched with acorn flour before and after simulated in vitro gastrointestinal digestion. The results indicate that the total polyphenol content (TPC), flavonoid content and radical scavenging activity exhibited an increasing trend following the initial digestion stage and a decreasing trend following the second stage. Nevertheless, the levels of phenolic acids demonstrated an increase in both digestion phases. The digestion processes of polyphenols in acorn flour differ significantly from those in pasta. In the case of pasta, total polyphenols , phenolic acids and flavonoids, as well as free radical scavenging properties, demonstrated a decreasing trend following each digestion stage.
dc.identifier.citationInternational Journal of Molecular Sciences, 2024, Vol. 25, 5404
dc.identifier.doi10.3390/ijms25105404
dc.identifier.issn1661-6596
dc.identifier.urihttps://bc.iung.pl/handle/123456789/1229
dc.language.isoen
dc.publisherMDPI
dc.subjectgastrointestinal digestion
dc.subjectgluten-free food
dc.subjectfunctional food
dc.subjectQuercus suber L.
dc.subjectflavonoids
dc.subjectphenolic acids
dc.subjectchromatography
dc.titleIn Vitro Digestion of Polyphenolic Compounds and the Antioxidant Activity of Acorn Flour and Pasta Enriched with Acorn Flour
dc.typeArticle
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