Wheat bread enriched with green coffee – In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity

Food Chemistry

Volumn 221, Issue , 2017, Pages 1451-1457

  Świeca, Michał ^a   Gawlik Dziki, Urszula ^a   Dziki, Dariusz ^a   Baraniak, Barbara ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Bioaccessibility; Bioavailability; Bread; Fortification; Green coffee; In vitro; Phenolics

Indexed keywords

AGENTS; ANTIOXIDANTS; BIOCHEMISTRY; CAFFEINE; COFFEE; PLANTS (BOTANY);

BIOACCESSIBILITY; BIOAVAILABILITY; BREAD; FORTIFICATION; GREEN COFFEE; IN-VITRO; PHENOLICS;

FOOD PRODUCTS;

CAFFEIC ACID; FERULIC ACID; SYRINGIC ACID; VANILLIC ACID; ANTIOXIDANT; COFFEE; PHENOL DERIVATIVE;

ABSORPTION; ANTIOXIDANT ACTIVITY; ARTICLE; BIOAVAILABILITY; BREAD; COFFEA ARABICA; CONTROLLED STUDY; FUNCTIONAL FOOD; IN VITRO STUDY; OXIDATION; SIMULATION; WHEAT; WHEAT FLOUR; ANALYSIS; CHEMISTRY; COFFEE;

ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; BREAD; COFFEE; PHENOLS; TRITICUM;

EID: 85006152864     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.11.006     Document Type: Article

References (40)

1. Allen, L., de Benoist, B., Dary, O., Hurrell, R., Guidelines on food fortification with micronutrients. World Health Organization, Food and Agricultural Organization of the United Nations, 1–341, 2006, 10.1242/jeb.02490.
2. Arts, I.C.W., Hollman, P.C.H., Polyphenols and disease risk in epidemiologic studies 1–4. The American Journal of Clinical Nutrition 81 (2005), 317–325.
3. Baeza, G., Amigo-Benavent, M., Sarriá, B., Goya, L., Mateos, R., Bravo, L., Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress. Food Research International 62 (2014), 1038–1046, 10.1016/j.foodres.2014.05.035.
4. Barrington, R., Williamson, G., Bennett, R.N., Davis, B.D., Brodbelt, J.S., Kroon, P.A., Absorption, conjugation and efflux of the flavonoids, kaempferol and galangin, using the intestinal CACO-2/TC7 cell model. Journal of Functional Foods 1:1 (2009), 74–87, 10.1016/j.jff.2008.09.011.
5. Budryn, G., Nebesny, E., Żyżelewicz, D., Oracz, J., Properties of model systems of sunflower oil and green coffee extract after heat treatment and storage. LWT - Food Science and Technology 59:1 (2014), 467–478, 10.1016/j.lwt.2014.05.048.
6. Budryn, G., Zaczyńska, D., Pałecz, B., Rachwał-Rosiak, D., Belica, S., Den-Haan, H., Ellipsis Pérez-Sánchez, H., Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates. LWT - Food Science and Technology 65 (2016), 823–831, 10.1016/j.lwt.2015.09.001.
7. Budryn, G., Zaczyńska, D., Rachwał-Rosiak, D., Changes of free and nanoencapsulated hydroxycinnamic acids from green coffee added to different food products during processing and in vitro enzymatic digestion. Food Research International, 2015, 10.1016/j.foodres.2015.12.011.
8. Calvello, R., Aresta, A., Trapani, A., Zambonin, C., Cianciulli, A., Salvatore, R., Ellipsis Panaro, M.A., Bovine and soybean milk bioactive compounds: Effects on inflammatory response of human intestinal Caco-2 cells. Food Chemistry 210 (2016), 276–285, 10.1016/j.foodchem.2016.04.067.
9. Chandrasekara, A., Shahidi, F., Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation. Journal of Functional Foods 4:1 (2012), 226–237, 10.1016/j.jff.2011.11.001.
10. Crozier, A., Del Rio, D., Clifford, M.N., Bioavailability of dietary flavonoids and phenolic compounds. Molecular Aspects of Medicine 31:6 (2010), 446–467, 10.1016/j.mam.2010.09.007.
11. Dupas, C., Baglieri, M., Ordonaud, C., Tomø, D., Chlorogenic acid is poorly absorbed, independently of the food matrix: A Caco-2 cells and rat chronic absorption study. Molecular Nutrition & Food Research 50 (2006), 1053–1060, 10.1002/mnfr.200600034.
12. Dziki, D., Gawlik-Dziki, U., Pecio, Ł., Różyło, R., Świeca, M., Krzykowski, A., Rudy, S., Ground green coffee beans as a functional food supplement – Preliminary study. LWT - Food Science and Technology 63:1 (2015), 691–699, 10.1016/j.lwt.2015.03.076.
13. Dziki, D., Różyło, R., Gawlik-Dziki, U., Świeca, M., Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds. Trends in Food Science & Technology 40:1 (2014), 48–61, 10.1016/j.tifs.2014.07.010.
14. Etcheverry, P., Grusak, M.A., Fleige, L.E., Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc, and vitamins B(6), B(12), D, and E. Frontiers in Physiology, 3, 2012, 317, 10.3389/fphys.2012.00317.
15. Farah, A., Monteiro, M., Donangelo, C.M., Lafay, S., Chlorogenic acids from green coffee extract are highly bioavailable in humans. The Journal of Nutrition 138:12 (2008), 2309–2315, 10.3945/jn.108.095554.
16. Fletcher, R.J., Bell, I.P., Lambert, J.P., Public health aspects of food fortification: A question of balance. Proceedings of the Nutrition Society 63:4 (2004), 605–614 Doi 10.1079/Pns2004391.
17. Gawlik-Dziki, U., Dziki, D., Świeca, M., Sęczyk, Ł., Różyło, R., Szymanowska, U., Bread enriched with Chenopodium quinoa leaves powder – The procedures for assessing the fortification efficiency. LWT - Food Science and Technology 62:2 (2015), 1226–1234, 10.1016/j.lwt.2015.02.007.
18. Gawlik-Dziki, U., Świeca, M., Dziki, D., Kowalska, I., Pecio, Ł., Durak, A., Sęczyk, Ł., Lipoxygenase inhibitors and antioxidants from green coffee—mechanism of action in the light of potential bioaccessibility. Food Research International 61 (2014), 48–55, 10.1016/j.foodres.2014.05.002.
19. González-Sarrías, A., García-Villalba, R., Núñez-Sánchez, M.Á., Tomé-Carneiro, J., Zafrilla, P., Mulero, J., Ellipsis Espín, J.C., Identifying the limits for ellagic acid bioavailability: A crossover pharmacokinetic study in healthy volunteers after consumption of pomegranate extracts. Journal of Functional Foods 19 (2015), 225–235, 10.1016/j.jff.2015.09.019.
20. Goupy, P., Vulcain, E., Caris-Veyrat, C., Dangles, O., Dietary antioxidants as inhibitors of the heme-induced peroxidation of linoleic acid: mechanism of action and synergism. Free Radical Biology & Medicine 43:6 (2007), 933–946, 10.1016/j.freeradbiomed.2007.06.013.
21. Hung, P.Van., Hatcher, D.W., Barker, W., Phenolic acid composition of sprouted wheats by ultra-performance liquid chromatography (UPLC) and their antioxidant activities. Food Chemistry 126:4 (2011), 1896–1901, 10.1016/j.foodchem.2010.12.015.
22. Hur, S.J., Lim, B.O., Decker, E.A., McClements, D.J., In vitro human digestion models for food applications. Food Chemistry 125:1 (2011), 1–12, 10.1016/j.foodchem.2010.08.036.
23. Jakobek, L., Interactions of polyphenols with carbohydrates, lipids and proteins. Food Chemistry 175 (2015), 556–567, 10.1016/j.foodchem.2014.12.013.
24. Laparra, J.M., Sanz, Y., Interactions of gut microbiota with functional food components and nutraceuticals. Pharmacological Research 61:3 (2010), 219–225, 10.1016/j.phrs.2009.11.001.
25. Li, H., Tsao, R., Deng, Z., Factors affecting the antioxidant potential and health benefits of plant foods. Canadian Journal of Plant Science 92:6 (2012), 1101–1111, 10.4141/cjps2011-239.
26. Li Kwok Cheong, J.D., Croft, K.D., Henry, P.D., Matthews, V., Hodgson, J.M., Ward, N.C., Green coffee polyphenols do not attenuate features of the metabolic syndrome and improve endothelial function in mice fed a high fat diet. Archives of Biochemistry and Biophysics 559 (2014), 46–52, 10.1016/j.abb.2014.02.005.
27. Liang, N., Kitts, D.D., Role of chlorogenic acids in controlling oxidative and inflammatory stress conditions. Nutrients 8:1 (2015), 1–20, 10.3390/nu8010016.
28. Mehari, B., Redi-Abshiro, M., Chandravanshi, B.S., Combrinck, S., Atlabachew, M., McCrindle, R., Profiling of phenolic compounds using UPLC-MS for determining the geographical origin of green coffee beans from Ethiopia. Journal of Food Composition and Analysis 45 (2015), 16–25, 10.1016/j.jfca.2015.09.006.
29. Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., Ellipsis Brodkorb, A., A standardised static in vitro digestion method suitable for food – An international consensus. Food & Function 5:5 (2014), 1113–1124, 10.1039/c3fo60702j.
30. Onakpoya, I., Terry, R., Ernst, E., The use of green coffee extract as a weight loss supplement: A systematic review and meta-analysis of randomised clinical trials. Gastroenterology Research and Practice 2011 (2011), 1–6, 10.1155/2011/382852.
31. Siró, I., Kápolna, E., Kápolna, B., Lugasi, A., Functional food. Product development, marketing and consumer acceptance–a review. Appetite 51:3 (2008), 456–467, 10.1016/j.appet.2008.05.060.
32. Siviero, A., Gallo, E., Maggini, V., Gori, L., Mugelli, A., Firenzuoli, F., Vannacci, A., Curcumin, a golden spice with a low bioavailability. Journal of Herbal Medicine 5:2 (2015), 57–70, 10.1016/j.hermed.2015.03.001.
33. Stalmach, A., Williamson, G., Crozier, A., Impact of dose on the bioavailability of coffee chlorogenic acids in humans. Food & Function 5:8 (2014), 1727–1737, 10.1039/c4fo00316k.
34. Świeca, M., Baraniak, B., Nutritional and antioxidant potential of lentil sprouts affected by elicitation with temperature stress. Journal of Agricultural and Food Chemistry 62:14 (2014), 3306–3313, 10.1021/jf403923x.
35. Swieca, M., Gawlik-Dziki, U., Dziki, D., Baraniak, B., Czyż, J., The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin. Food Chemistry 141:1 (2013), 451–458, 10.1016/j.foodchem.2013.03.048.
36. Swieca, M., Sęczyk, L., Gawlik-Dziki, U., Dziki, D., Świeca, M., Sȩczyk, Ł., Ellipsis Dziki, D., Bread enriched with quinoa leaves – the influence of protein-phenolics interactions on the nutritional and antioxidant quality. Food Chemistry 162 (2014), 54–62, 10.1016/j.foodchem.2014.04.044.
37. Takahama, U., Tanaka, M., Hirota, S., Flour and breads and their fortification in health and disease prevention. 2011, Elsevier 10.1016/B978-0-12-380886-8.10013-3.
38. Thom, E., The effect of chlorogenic acid enriched coffee on glucose absorption in healthy volunteers and its effect on body mass when used long-term in overweight and obese people. Journal of International Medical Research 35:6 (2007), 900–908.
39. Wang, S., Melnyk, J.P., Tsao, R., Marcone, M.F., How natural dietary antioxidants in fruits, vegetables and legumes promote vascular health. Food Research International 44:1 (2011), 14–22, 10.1016/j.foodres.2010.09.028.
40. Williamson, E., Synergy and other interactions in phytomedicines. Phytomedicine 8:5 (2001), 401–409, 10.1078/0944-7113-00060.