The matrix effect of blueberry, oat meal and milk on polyphenols, antioxidant activity and potential bioavailability

Abstract

In recent years, ready-to eat breakfast cereals prepared with fruit ingredients have gained particular attention due to their polyphenolic contents and health promoting effects. In this study, the matrix effect of blueberry, oat meal, whole milk or skimmed milk on polyphenols, antioxidative potential as well as their potential bioavailability were investigated. The phenolic properties of whole milk, skimmed milk, blueberry and oat meal were investigated and the changes in combinations of the ingredients were determined. Milk addition decreased the total phenolic, flavonoid and anthocyanin content of samples statistically and had negative effect on antioxidant activity showing differences among different methods. According to HPLC results, it was not possible to detect catechin in mixtures due to milk addition. In vitro digestion method was used to determine potential bioavailability of phenolic compounds. According to in vitro digestion procedure results, whole or skimmed milk did not affect the total phenolic content of the proportion passing to the blood from intestine.

Mind the gap—deficits in our knowledge of aspects impacting the bioavailability of phytochemicals and their metabolites—a position paper focusing on carotenoids and polyphenols

“…Studies with raspberry juice showed that the addition of ice‐cream markedly reduced the recovery of total anthocyanins , whereas a wheat‐based breakfast cereal did not influence recovery. Co‐digestion with blueberries ± oat meal and/or milk revealed that milk reduced the recovery of total anthocyanins and total phenols and co‐digestion of nuts and dried fruits yielded lower levels of total available phenols after simulated digestion than nuts or fruits alone.…”

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

“…That is why many researchers have tested different matrices and excipients to improve the bioavailability of polyphenols from different plant sources. Bovine, soy and rice milk, citrus juice, sucrose, and ascorbic acid have been used to increase the bioaccessibility of polyphenols (catechins, EGCG and ECG, and anthocyanins) in green tea and blueberries (Cebeci & Sahin‐Yesilcubuk, 2014; Peters, Green, Janle, & Ferruzzi, 2010).…”

Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model

“…In the literature, limited research is available on in vitro bioavailability studies that investigate the effect of food matrices on phenolic Food Research International 62 (2014) [1069][1070][1071][1072][1073][1074][1075][1076][1077][1078][1079] compound absorption (Cebeci & Sahin-Yesilcubuk, 2014;Dupas, Marsset-Baglieri, Ordonaud, Ducept, & Maillard, 2006;Langley-Evans, 2000;Larkin, Price, & Astheimer, 2007;McDougall, Dobson, Smith, Blake, & Stewart, 2005;Mullen, Edwards, Serafini, & Crozier, 2008;Neilson et al, 2009;Ortega, Reguant, Romero, Macia, & Motilva, 2009;Serafini et al, 2009). Further studies are needed to gain insight into the mechanisms underlying the interactive effects of anthocyanins and food components on anthocyanin bioavailability and antioxidant capacity at the physiological level (Yang, Koo, Song, & Chun, 2011).…”