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Nutrients 2016, 8(1), 42; doi:10.3390/nu8010042

In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread

1
LS9 Interlab Group, The Laboratory of Phytochemicals in Physiology, Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy
2
Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy
3
Barilla G. e R. F.lli, Via Mantova, 166, 43122 Parma, Italy
4
The Need for Nutrition Education/Innovation Programme (NNEdPro), University of Cambridge, Elsie Widdowson Laboratory 120 Fulbourn Road, Peterhouse Technology Park, Cambridge CB1 9NL, UK
*
Author to whom correspondence should be addressed.
Received: 9 November 2015 / Revised: 23 December 2015 / Accepted: 8 January 2016 / Published: 13 January 2016
(This article belongs to the Special Issue Cereal Grains for Human Health)
View Full-Text   |   Download PDF [413 KB, uploaded 13 January 2016]   |  

Abstract

Wheat aleurone, due to its potentially higher bioaccessibility and bioavailability of micronutrients and phenolic acids, could represent a useful ingredient in the production of commonly consumed cereal-based food. The aim of the present study was to investigate the in vitro bioaccessibility of phenolic acids both from an aleurone-enriched bread and from a whole grain bread. The two bread samples were firstly characterized for the phenolic acid content. An in vitro digestion was then performed in order to evaluate the release of phenolic acids. The results obtained suggest that the bioaccessibility of the phenolic acids in the aleurone-enriched bread is higher than in the whole grain bread. These in vitro results suggest the potential use of aleurone in the production of foods, and this may represent an attractive possibility to vehicle nutritionally interesting components to consumers. View Full-Text
Keywords: ferulic acid; whole grain bread; aleurone; bioaccessibility ferulic acid; whole grain bread; aleurone; bioaccessibility
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Dall’Asta, M.; Bresciani, L.; Calani, L.; Cossu, M.; Martini, D.; Melegari, C.; Del Rio, D.; Pellegrini, N.; Brighenti, F.; Scazzina, F. In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread. Nutrients 2016, 8, 42.

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