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

Author:

Kasprzak-Drozd Kamila1ORCID,Mołdoch Jarosław2ORCID,Gancarz Marek345ORCID,Wójtowicz Agnieszka6ORCID,Kowalska Iwona2ORCID,Oniszczuk Tomasz6ORCID,Oniszczuk Anna1ORCID

Affiliation:

1. Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland

2. Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, Czartoryskich 8, 24-100 Puławy, Poland

3. Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116b, 30-149 Kraków, Poland

4. Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland

5. Center of Innovation and Research on Healthy and Safe Food, University of Agriculture in Kraków, Balicka 104, 30-149 Kraków, Poland

6. Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland

Abstract

Acorn 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.

Funder

Medical University of Lublin

Publisher

MDPI AG

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