Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition

KAMİLOĞLU BEŞTEPE S., Ozdal T., BAKIR S., Capanoglu E.

FOOD CHEMISTRY, cilt.374, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 374
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.foodchem.2021.131728
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Terebinth coffee, Co-digestion, Food matrix, Flavonoids, Antioxidant capacity, IN-VITRO BIOACCESSIBILITY, ANTIOXIDANT ACTIVITY, PHENOLICS, FRUITS, TEA, CAPACITY, EXTRACT, FATTY, JUICE, FOOD
  • Recep Tayyip Erdoğan Üniversitesi Adresli: Evet

Özet

In this study, terebinth coffee formulations were prepared with whole or skimmed milk with or without sugar/ sweetener in order to study the matrix effect on the bioaccessibility of terebinth polyphenols. Quercetin glycosides and catechin were the major flavonoids identified in the terebinth formulations, whereas gallic, protocatechuic, syringic and ellagic acids were determined as the non-flavonoid compounds. The in vitro gastrointestinal digestion model results revealed that addition of whole milk to terebinth coffee increased the total bioaccessible flavonoids significantly (45%) (p < 0.05), whereas skim milk addition did not result in any significant change. Furthermore, antioxidant capacity results measured with CUPRAC assay showed that addition of milk alone or together with sugar/sweetener increases the bioaccessibility of terebinth coffee antioxidants (36-70%) (p < 0.05). Overall, terebinth coffee + whole milk + sugar formulation was found to contain the highest amount of bioaccessible flavonoid and non-flavonoid compounds (42.71-47.07 mg/100 g).