The matrix effect of blueberry, oat meal and milk on polyphenols, antioxidant activity and potential bioavailability

Abstract In recent years, ready-to eat breakfast cereals prepared with fruit ingredients have gained particular attention due to their polyphenolic contents and health promoting effects. In this study, the matrix effect of blueberry, oat meal, whole milk or skimmed milk on polyphenols, antioxidative...

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Bibliographic Details
Published in:International journal of food sciences and nutrition 2014-02, Vol.65 (1), p.69-78
Main Authors: Cebeci, Fatma, ahin-Ye ilçubuk, Ne e
Format: Article
Language:English
Subjects:
Animals
Anthocyanins - analysis
Anthocyanins - metabolism
Antioxidant activity
Antioxidants
Antioxidants - analysis
Antioxidants - metabolism
Avena - chemistry
Berries
Bioavailability
blueberry
Blueberry Plants - chemistry
breakfast cereals
Diet, Fat-Restricted
Dietary Fats - analysis
Dietary Fats - metabolism
Digestion
Edible Grain - chemistry
Fast Foods - analysis
Flavonoids - analysis
Flavonoids - metabolism
Food science
Fruit - chemistry
Functional Food - analysis
Humans
Intestinal Absorption
Matrix
Matter & antimatter
Milk
Milk - chemistry
Nutritive Value
oat
Oats
Polyphenols
Polyphenols - analysis
Polyphenols - metabolism
Seeds - chemistry
Turkey
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Summary:Abstract In recent years, ready-to eat breakfast cereals prepared with fruit ingredients have gained particular attention due to their polyphenolic contents and health promoting effects. In this study, the matrix effect of blueberry, oat meal, whole milk or skimmed milk on polyphenols, antioxidative potential as well as their potential bioavailability were investigated. The phenolic properties of whole milk, skimmed milk, blueberry and oat meal were investigated and the changes in combinations of the ingredients were determined. Milk addition decreased the total phenolic, flavonoid and anthocyanin content of samples statistically and had negative effect on antioxidant activity showing differences among different methods. According to HPLC results, it was not possible to detect catechin in mixtures due to milk addition. In vitro digestion method was used to determine potential bioavailability of phenolic compounds. According to in vitro digestion procedure results, whole or skimmed milk did not affect the total phenolic content of the proportion passing to the blood from intestine.
ISSN:0963-7486
1465-3478
DOI:10.3109/09637486.2013.825699