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Predicting Buckwheat Flavonoids Bioavailability in Different Food Matrices Under In Vitro Simulated Human Digestion

Title
Predicting Buckwheat Flavonoids Bioavailability in Different Food Matrices Under In Vitro Simulated Human Digestion
Author
이현규
Keywords
ANTIOXIDANT; POLYPHENOLS; RUTIN; QUERCETIN; STOMACH; BREAD
Issue Date
2017-04
Publisher
AACC INTERNATIONAL
Citation
CEREAL CHEMISTRY, v. 94, no. 2, page. 310-314
Abstract
The digestibility and bioaccessibility of major flavonoids (rutin, quercetin, and isoquercitrin) in various buckwheat food matrices were evaluated as a function of the rutin levels using an in vitrsiom ulated digestion model. Food matrices were unprocessed samples (buckwheat flour [BF], flavonoid extract [FE], mitin-enhanced flavonoid extract [REFE], and pure rutin) and processed samples (cakes with BF, FE, and REFE and a rutin-spiked cake). FE showed the highest digestibility out of all the unprocessed samples (FE > REFE > BF > rutin), whereas BF exhibited the highest bioaccessibility (BF > FE > REFE = rutin). Moreover, the processed samples improved their flavonoid bioaccessibility upon baking. Thus, unprocessed FE is a good source for highly bioavailable flavonoids; moreover, baking exerts a positive effect on flavonoid digestibility and bioaccessibility. Because flavonoids can be further fermented by microorganisms in the large intestine into various metabolites, determining the digestibility and bioaccessibility of various flavonoids is useful for predicting flavonoid bioavailability in buckwheat and buckwheat-based food products.
URI
https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-03-16-0054-Rhttps://repository.hanyang.ac.kr/handle/20.500.11754/113791
ISSN
0009-0352; 1943-3638
DOI
10.1094/CCHEM-03-16-0054-R
Appears in Collections:
COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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