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

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• 作者：Michał Świeca^a ; ^{michal.swieca@up.lublin.pl} ; Urszula Gawlik-Dziki^a ; ^{urszula.gawlik@up.lublin.pl} ; Dariusz Dziki^b ; ^{dariusz.dziki@up.lublin.pl} ; Barbara Baraniak^a ; ^{barbara.baraniak@up.lublin.pl}
• 关键词：Bioaccessibility ; Bioavailability ; Bread ; Fortification ; Green coffee ; In vitro ; Phenolics
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1451-1457
• 全文大小：369 K
• 卷排序：221

文摘

Phenolics and antioxidant activity of bread with green coffee were studied. Caffeic and ferulic acids are released from chlorogenic acid after digestion in vitro. Antioxidant from the enriched bread are potentially bioaccessible and bioavailable. Addition of green coffee improves the ability to protect lipids against oxidation.