To cite this paper use one of the standards below:
In vitro digestion of germinated mustard grains and its effects on phenolic profile and antioxidant potential
Gabriela Boscariol Rasera
Departamento de Ciência de Alimentos e Nutrição / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
Now you could share with me your questions, observations and congratulations
Create a topicGermination is an allied process to aggregate functional value to grains, specially increasing the content of phenolic compounds and antioxidant activity. Although, the health importance of phenolic compounds is known, their bioaccessibility is still a challenge to food science, due their instability through digestion. Therefore, the aim of this work was to evaluate phenolics composition from non-germinated and germinated black mustard flour and their antioxidant potential after simulated digestion, using the harmonized static in vitro digestion method for food: INFOGEST protocol. To achieve this objective, black mustard (Brassica nigra) was germinated at 25°C for 48 hours alternating light and darkness periods. Non-germinated and germinated grains were lyophilized, grounded and defatted to obtaining of mustard flours. The INFOGEST protocol was applied for oral, gastric and intestinal phases simulation. The digested and centrifuged fraction were investigated using the following methods: Total Phenolic Compounds (TPC); Ferric Reducing Antioxidant Potential (FRAP) and ABTS- and DPPH-radical scavenging activities. Additionally, the identification and quantification of some selected phenolic compounds were performed by High Performance Liquid Chromatography (HPLC). Digestion and germination as single processes increased significantly (p < 0.05) the TPC content (57 and 8%, respectively) and antioxidant activity (125% for ABTS and 35% for FRAP, respectively) of the mustard. However, TPC improvement promoted by germination was normalized with the digestion process. Phenolics profile changed as a result of both processes, corroborating with those positive increments. Gallic, 3,4-dihydroxibenzoic, vanillic, caffeic and sinapic acids were the most evident compounds involved in these changes after digestion and/or germination. This work encourages further investigations of black mustard phenolic compounds and their role as antioxidant molecules, since its antioxidant potential was found to be still remarkable after digestion.
Amanda Mellissa B Oliveira
Parabéns a todos os autores pelo trabalho! E excelente apresentação! :) Quais foram as maiores dificuldades e desafios enfrentados durante a realização deste trabalho? Pretendem dar continuidade nesta pesquisa? Se sim, quais as perspectivas e sugestões para futuros trabalhos?
With nearly 200,000 papers published, Galoá empowers scholars to share and discover cutting-edge research through our streamlined and accessible academic publishing platform.
Learn more about our products:
This proceedings is identified by a DOI , for use in citations or bibliographic references. Attention: this is not a DOI for the paper and as such cannot be used in Lattes to identify a particular work.
Check the link "How to cite" in the paper's page, to see how to properly cite the paper
Gabriela Boscariol Rasera
Olá Amanda! Muito obrigada!
Os maiores desafios se encontram na execução do protocolo de digestão in vitro da INFOGEST. Demoramos alguns meses para ler, interpretar e executar todo o preparo para o mesmo. Estamos continuando a pesquisa, agora com testes de complexação dos fenólicos dos grãos de mostarda com proteínas. Estamos buscando avaliar se existe alguma interação positiva, negativa ou indiferente entre os compostos fenólicos dos extratos de grãos de mostarda e proteínas e a bioatividade final dos extratos.