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Titolo:
Oxidation of polyphenols in phytate-reduced high-tannin cereals: Effect ondifferent phenolic groups and on in vitro accessible iron
Autore:
Matuschek, E; Towo, E; Svanberg, U;
Indirizzi:
Chalmers Univ Technol, Dept Food Sci, SE-40229 Gothenburg, Sweden ChalmersUniv Technol Gothenburg Sweden SE-40229 0229 Gothenburg, Sweden Tanzania Food & Nutr Ctr, Dar Es Salaam, Tanzania Tanzania Food & Nutr Ctr Dar Es Salaam Tanzania Dar Es Salaam, Tanzania
Titolo Testata:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
fascicolo: 11, volume: 49, anno: 2001,
pagine: 5630 - 5638
SICI:
0021-8561(200111)49:11<5630:OOPIPH>2.0.ZU;2-S
Fonte:
ISI
Lingua:
ENG
Soggetto:
MILLET ELEUSINE-CORACANA; PROTEIN DIGESTIBILITY; SORGHUM GRAIN; MODEL SOLUTIONS; ALPHA-AMYLASE; FERMENTATION; GERMINATION; COOKING; BIOAVAILABILITY; ANTINUTRIENTS;
Keywords:
sorghum; finger millet; polyphenols; condensed tannins; tyrosinase; polyphenol oxidase; in vitro iron accessibility; iron availability;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
63
Recensione:
Indirizzi per estratti:
Indirizzo: Matuschek, E Chalmers Univ Technol, Dept Food Sci, Box 5401, SE-40229 Gothenburg, Sweden Chalmers Univ Technol Box 5401 Gothenburg Sweden SE-40229 en
Citazione:
E. Matuschek et al., "Oxidation of polyphenols in phytate-reduced high-tannin cereals: Effect ondifferent phenolic groups and on in vitro accessible iron", J AGR FOOD, 49(11), 2001, pp. 5630-5638

Abstract

After reduction of phytate with phytase, water slurries of two high-tannincereal flours were incubated with polyphenol oxidase (mushroom tyrosinase), and the effects on different phenolic groups and on in vitro accessible iron were studied. Enzyme incubation was also performed after cooking, soaking, and germination of the cereals. Phytase incubation significantly decreased the phytate content, and incubation with polyphenol oxidase had a reducing effect on the total phenol content, as well as on the amount of catechol and resorcinol groups. The in vitro accessible iron increased when the cereals were incubated with phytase and polyphenol oxidase, and the highest accessibility of iron was obtained when the germinated samples were incubated. The results from this study imply that oxidation of polyphenols in high-tannin cereals, after reduction of phytate, may be used to increase the bioavailability of iron in foods prepared from these cereals.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 26/11/20 alle ore 08:20:45