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dc.contributor.author
Mosse, Juana Inés
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dc.contributor.author
Motilva, Maria José
dc.contributor.author
Ludwig, Iziar A.
dc.date.available
2019-11-08T15:38:22Z
dc.date.issued
2018-08
dc.identifier.citation
Mosse, Juana Inés; Motilva, Maria José; Ludwig, Iziar A.; Beta-Glucan and Phenolic Compounds: Their Concentration and Behavior during in Vitro Gastrointestinal Digestion and Colonic Fermentation of Different Barley-Based Food Products; American Chemical Society; Journal of Agricultural and Food Chemistry; 66; 34; 8-2018; 8966-8975
dc.identifier.issn
0021-8561
dc.identifier.uri
http://hdl.handle.net/11336/88341
dc.description.abstract
Among cereals, barley (Hordeum vulgare L.) is notable for its high content of bioactives such as β-glucan and phenolic compounds, but it is not used as widely in human nutrition as wheat. To compare the impact of food formulation and processing on barley bioactives, crackers, cookies, and fresh pasta were prepared combining wheat and barley flour. After quantification of β-glucan and PCs in the barley flour and barley-based products, their behavior during in vitro gastrointestinal digestion and colonic fermentation was studied. The β-glucan and PCs were not drastically affected by processing. The amount of bioaccessible compounds after gastrointestinal digestion was lower than the amount retained in the undigested fraction. After in vitro colonic fermentation, β-glucan was mainly metabolized to acetic and propionic acids and PCs to phenylpropionic and phenylacetic acids. Based on the results of the study, the daily ingestion of barley-based foods may contribute to the intake of beneficial bioactive compounds.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
American Chemical Society
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
BARLEY (HORDEUM VULGARE L.)
dc.subject
COLONIC FERMENTATION
dc.subject
GASTROINTESTINAL DIGESTION
dc.subject
PHENOLIC COMPOUNDS
dc.subject
Β-GLUCAN
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Beta-Glucan and Phenolic Compounds: Their Concentration and Behavior during in Vitro Gastrointestinal Digestion and Colonic Fermentation of Different Barley-Based Food Products
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-23T20:56:34Z
dc.journal.volume
66
dc.journal.number
34
dc.journal.pagination
8966-8975
dc.journal.pais
Estados Unidos
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dc.description.fil
Fil: Mosse, Juana Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Bioquímica y Medicina Molecular. Universidad de Buenos Aires. Facultad Medicina. Instituto de Bioquímica y Medicina Molecular; Argentina
dc.description.fil
Fil: Motilva, Maria José. Universitat de Lleida; España
dc.description.fil
Fil: Ludwig, Iziar A.. Universitat de Lleida; España
dc.journal.title
Journal of Agricultural and Food Chemistry
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1021/acs.jafc.8b02240
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/acs.jafc.8b02240
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