Abstract
The goal of this research was to evaluate the impact of different bioprocessing techniques on improved bioaccessibility of phenolics from spelt seeds. Despite the negative influence of gastrointestinal digestion, fermentation of germinated seeds significantly increased the bioaccessibility of total phenolics and their antioxidant activity compared to digested raw seeds. Enzymatic treated fermented seeds showed the highest relative bioaccessibility of p-coumaric and trans-ferulic acids, while their absolute contents were significantly higher in “germinated + fermented” seeds. Our research suggests that pretreatment of spelt seeds with hydrolytic enzymes improves access of fermenting microorganisms to structural elements, resulting in an increased content of extractable and bound trans-ferulic acid. Significantly higher biostability of phenolics was observed in raw seeds. Some major quality changes in the composition of extracts were observed under simulated in vitro digestion, since antioxidants of the same extract showed a different relative decrease in DPPH• and ABTS•+ scavenging activities compared to the raw seeds or their corresponding undigested counterparts. It is therefore important to increase the content of extractable antioxidants in seeds by bioprocessing, since they are strongly diminished during digestion.