Potential bioaccessibility and functionality of polyphenols and cynaropicrin from breads enriched with artichoke stem

• Published in: Food chemistry 2018-04, Vol.245, p.838-844
• Main Authors: Colantuono, Antonio, Ferracane, Rosalia, Vitaglione, Paola
• Format: Article
• Language: English
• Subjects: Functional ingredients; In vitro digestion; Polyphenols bioaccessibility; Total antioxidant capacity; Vegetable by-products; α-glucosidase activity
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2017.11.099

•Artichoke stem-enriched breads released antioxidants in the intestine upon digestion.•82% of polyphenols and 74% of cynaropicrin were bioaccessible in duodenal step.•88% of caffeic acid was solubilized during the colon step.•The fraction released in the duodenal step partially inhibited α-glucosidase activity.•The potential functionality of the breads correlated with the artichoke stem content. In this study, an artichoke stem powder (ASP) was used at three concentrations (3%, 6% and 9%) in the formulation of new breads. The bioaccessibility of polyphenols and cynaropicrin from the ASP-enriched breads was evaluated in vitro by using a digestion model combined to high resolution mass spectrometry analysis. The overall total antioxidant capacity of the bioaccessible and unsolubilized fractions obtained during the intestinal steps and the potential ability to modulate α-glucosidase activity were tested. Data showed that 82% of totally bioaccessible polyphenols and 74% of cynaropicrin were released during the duodenal digestion whereas 88% of caffeic acid was released in the colon step. The antioxidant capacity and the α-glucosidase inhibitory activity of the duodenal extract correlated with the amount of ASP in the bread. Data demonstrated that ASP might be a valuable functional ingredient to create a reducing environment in the intestine and to partially modulate glucose metabolism.