Release of Antioxidant Capacity from Five Plant Foods during a Multistep Enzymatic Digestion Protocol

V.A. Papillo, P. Vitaglione, G. Graziani, V. Gokmen, V. Fogliano

Research output: Contribution to journalArticleAcademicpeer-review

24 Citations (Scopus)

Abstract

This study aimed at elucidating the influence of food matrix on the release of antioxidant activity from five plant foods (apple, spinach, walnut, red bean, and whole wheat). To this purpose a protocol based on sequential enzymatic digestion was adopted. The total antioxidant capacity (TAC) of both solubilized and insoluble materials was measured at each step. Results showed that the overall TAC obtained by enzyme treatments was usually higher than that obtained by chemical extraction-based methods. In apple most of the TAC was released upon water washing and after pepsin treatment, whereas in spinach, beans, and whole wheat the TAC released by treatments with bacterial enzymes was prominent. Walnut had the highest TAC value, which was mainly released after pancreatin treatment. Therefore, the enzyme treatment is fundamental to estimate the overall potential TAC of foods having a high amount of polyphenols bound to dietary fiber or entrapped in the food matrix.
Original languageEnglish
Pages (from-to)4119-4126
JournalJournal of Agricultural and Food Chemistry
Volume62
Issue number18
DOIs
Publication statusPublished - 2014

Fingerprint

Edible Plants
food plants
Digestion
Antioxidants
digestion
antioxidants
Juglans
food matrix
enzymatic treatment
walnuts
Spinacia oleracea
spinach
Malus
Food
Triticum
apples
Enzymes
red beans
pancreatin
Pancreatin

Keywords

  • in-vitro digestion
  • dietary fiber
  • phaseolus-vulgaris
  • phenolic-compounds
  • whole grains
  • risk
  • health
  • polyphenols
  • phytochemicals
  • quality

Cite this

Papillo, V.A. ; Vitaglione, P. ; Graziani, G. ; Gokmen, V. ; Fogliano, V. / Release of Antioxidant Capacity from Five Plant Foods during a Multistep Enzymatic Digestion Protocol. In: Journal of Agricultural and Food Chemistry. 2014 ; Vol. 62, No. 18. pp. 4119-4126.
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abstract = "This study aimed at elucidating the influence of food matrix on the release of antioxidant activity from five plant foods (apple, spinach, walnut, red bean, and whole wheat). To this purpose a protocol based on sequential enzymatic digestion was adopted. The total antioxidant capacity (TAC) of both solubilized and insoluble materials was measured at each step. Results showed that the overall TAC obtained by enzyme treatments was usually higher than that obtained by chemical extraction-based methods. In apple most of the TAC was released upon water washing and after pepsin treatment, whereas in spinach, beans, and whole wheat the TAC released by treatments with bacterial enzymes was prominent. Walnut had the highest TAC value, which was mainly released after pancreatin treatment. Therefore, the enzyme treatment is fundamental to estimate the overall potential TAC of foods having a high amount of polyphenols bound to dietary fiber or entrapped in the food matrix.",
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author = "V.A. Papillo and P. Vitaglione and G. Graziani and V. Gokmen and V. Fogliano",
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Release of Antioxidant Capacity from Five Plant Foods during a Multistep Enzymatic Digestion Protocol. / Papillo, V.A.; Vitaglione, P.; Graziani, G.; Gokmen, V.; Fogliano, V.

In: Journal of Agricultural and Food Chemistry, Vol. 62, No. 18, 2014, p. 4119-4126.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Release of Antioxidant Capacity from Five Plant Foods during a Multistep Enzymatic Digestion Protocol

AU - Papillo, V.A.

AU - Vitaglione, P.

AU - Graziani, G.

AU - Gokmen, V.

AU - Fogliano, V.

PY - 2014

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AB - This study aimed at elucidating the influence of food matrix on the release of antioxidant activity from five plant foods (apple, spinach, walnut, red bean, and whole wheat). To this purpose a protocol based on sequential enzymatic digestion was adopted. The total antioxidant capacity (TAC) of both solubilized and insoluble materials was measured at each step. Results showed that the overall TAC obtained by enzyme treatments was usually higher than that obtained by chemical extraction-based methods. In apple most of the TAC was released upon water washing and after pepsin treatment, whereas in spinach, beans, and whole wheat the TAC released by treatments with bacterial enzymes was prominent. Walnut had the highest TAC value, which was mainly released after pancreatin treatment. Therefore, the enzyme treatment is fundamental to estimate the overall potential TAC of foods having a high amount of polyphenols bound to dietary fiber or entrapped in the food matrix.

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KW - phytochemicals

KW - quality

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