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In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread
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 phen...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2016
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4728655/ https://www.ncbi.nlm.nih.gov/pubmed/26771635 http://dx.doi.org/10.3390/nu8010042 |
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author | Dall’Asta, Margherita Bresciani, Letizia Calani, Luca Cossu, Marta Martini, Daniela Melegari, Camilla Del Rio, Daniele Pellegrini, Nicoletta Brighenti, Furio Scazzina, Francesca |
author_facet | Dall’Asta, Margherita Bresciani, Letizia Calani, Luca Cossu, Marta Martini, Daniela Melegari, Camilla Del Rio, Daniele Pellegrini, Nicoletta Brighenti, Furio Scazzina, Francesca |
author_sort | Dall’Asta, Margherita |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-4728655 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-47286552016-02-08 In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread Dall’Asta, Margherita Bresciani, Letizia Calani, Luca Cossu, Marta Martini, Daniela Melegari, Camilla Del Rio, Daniele Pellegrini, Nicoletta Brighenti, Furio Scazzina, Francesca Nutrients Article 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. MDPI 2016-01-13 /pmc/articles/PMC4728655/ /pubmed/26771635 http://dx.doi.org/10.3390/nu8010042 Text en © 2016 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons by Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Dall’Asta, Margherita Bresciani, Letizia Calani, Luca Cossu, Marta Martini, Daniela Melegari, Camilla Del Rio, Daniele Pellegrini, Nicoletta Brighenti, Furio Scazzina, Francesca In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread |
title | In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread |
title_full | In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread |
title_fullStr | In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread |
title_full_unstemmed | In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread |
title_short | In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread |
title_sort | in vitro bioaccessibility of phenolic acids from a commercial aleurone-enriched bread compared to a whole grain bread |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4728655/ https://www.ncbi.nlm.nih.gov/pubmed/26771635 http://dx.doi.org/10.3390/nu8010042 |
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