Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria

Abstract

The literature reports that the consumption of common buckwheat (Fagopyrum esculentum Moench), exactly the polyphenols it contains, is associated with a wide spectrum of health benefits. Therefore, the determination of the bioaccessibility of phenolic acids and flavonoids from buckwheat biscuits formulated from liquid-state fermented flours (BBF) by selected lactic acid bacteria (LAB) after gastrointestinal digestion was addressed in this study. Bioaccessibility could be defined as the fraction of a compound that is released from the food matrix in the gastrointestinal lumen and used for intestinal absorption. The bioaccessibility of eight phenolic acids (protocatechuic, vanillic, syringic ferulic, caffeic, sinapic, p-coumaric, and t-cinnamic) and six flavonoids (epicatechin, vitexin, orientin, apigenin, kaempferol, and luteolin) were provided for BBF and BBC (buckwheat biscuits prepared from fermented and unfermented flours, respectively). The bioaccessibility indexes (BI) indicated the high bioaccessibility of phenolic acids and improved bioaccessibility of flavonoids from BBF. Moreover, the data provide evidence for the suitability of selected LAB strains to be used as natural sour agents for further bakery product development rich in phenolic acids and flavonoids with LAB-dependent bioaccessibility.

Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product

“…The buckwheat and quinoa were found to have significantly ( p < .05) higher antioxidant activity and TPC than other materials. The high antioxidant capacity of buckwheat may be due to both the significant concentration of conjugated polyphenols and the presence of flavonoids not found in other species such as rutin (Estivi et al, 2022; Zieliński et al, 2022). Alvarez‐Jubete et al (2010) reported that the TPC and antioxidant activity values of buckwheat were higher than those of other pseudocereals and cereals.…”

Chickpea Seed Flours Improve the Nutritional and the Antioxidant Profiles of Traditional Shortbread Biscuits: Effects of In Vitro Gastrointestinal Digestion

“…Bioaccessibility can be described as the portion of a compound that is released from the food matrix in the gastrointestinal tract and is available for absorption in the intestine. Nutritionally, measuring bioaccessibility offers valuable insights essential for selecting food matrices that optimize the nutritional quality of final food products [12]. Therefore, in vitro gastrointestinal digestion (IVGD) methods serve as valuable tools for assessing the potential in vivo impact of any modifications made to a food product's composition.…”