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- Matuschek, Erika, 1974, et al.
(författare)
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Oxidation of polyphenols and the effect on in vitro iron accessibility in a model food system
- 2002
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Ingår i: Journal of Food Science. ; 67:1, s. 420-424
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Tidskriftsartikel (refereegranskat)abstract
- Tannic acid and green tea extract were added to a model food system of wheat bread, before and after incubation with polyphenol oxidase (mushroom tyrosinase), and the effect on in vitro iron accessibility was studied. Tannic acid and green tea extract had a marked inhibitory effect on the in vitro accessibility of iron when added to the model food system. Incubation of the polyphenols with tyrosinase before addition to the model food system significantly increased the accessibility of iron. The results from the study therefore suggest that oxidation of polyphenols may be a promising way to increase the bioavailability of iron in polyphenol containing foods.
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- Matuschek, Erika, 1974, et al.
(författare)
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Oxidation of polyphenols in phytate-reduced high-tannin cereals: Effect on different phenolic groups and on in vitro accessible iron
- 2001
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Ingår i: Journal of Agricultural and Food Chemistry. ; 49:11, s. 5630-5638
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Tidskriftsartikel (refereegranskat)abstract
- After reduction of phytate with phytase, water-slurries of two high-tannin cereal flours were incubated with polyphenol oxidase (mushroom tyrosinase) and the effects on different phenolic groups and on in vitro accessible iron were studied. Enzyme incubation was also performed after cooking, soaking and germination of the cereals. Phytase incubation significantly decreased the phytate content and incubation with polyphenol oxidase had a reducing effect on the total phenol content, as well as on the amount of catechol and resorcinol groups. The in vitro accessible iron increased when the cereals were incubated with phytase and polyphenol oxidase, and the highest accessibility of iron was obtained when the germinated samples were incubated. The results from this study imply that oxidation of polyphenols in high-tannin cereals, after reduction of phytate, may be used to increase the bioavailability of iron in foods prepared from these cereals.
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