title: In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread.
abstract: Wheat aleurone, due to its potentially higher bioaccessibility and bioavailability of micronutrients and phenolic acids, could represent a useful ingredient in the production of commonly consumed cereal-based food. The aim of the present study was to investigate the in vitro bioaccessibility of phenolic acids both from an aleurone-enriched bread and from a whole grain bread. The two bread samples were firstly characterized for the phenolic acid content. An in vitro digestion was then performed in order to evaluate the release of phenolic acids. The results obtained suggest that the bioaccessibility of the phenolic acids in the aleurone-enriched bread is higher than in the whole grain bread. These in vitro results suggest the potential use of aleurone in the production of foods, and this may represent an attractive possibility to vehicle nutritionally interesting components to consumers.
authors.affiliation: LS9 Interlab Group, The Laboratory of Phytochemicals in Physiology, Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy. margherita.dallasta@unipr.it.
authors.forename: Margherita
authors.initials: M
authors.lastname: Dall'Asta
authors.affiliation: LS9 Interlab Group, The Laboratory of Phytochemicals in Physiology, Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy. letizia.bresciani@studenti.unipr.it.
authors.forename: Letizia
authors.initials: L
authors.lastname: Bresciani
authors.affiliation: Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy. luca.calani@unipr.it.
authors.forename: Luca
authors.initials: L
authors.lastname: Calani
authors.affiliation: Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy. marta.cossu@studenti.unipr.it.
authors.forename: Marta
authors.initials: M
authors.lastname: Cossu
authors.affiliation: LS9 Interlab Group, The Laboratory of Phytochemicals in Physiology, Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy. daniela.martini2@libero.it.
authors.forename: Daniela
authors.initials: D
authors.lastname: Martini
authors.affiliation: Barilla G. e R. F.lli, Via Mantova, 166, 43122 Parma, Italy. Camilla.Melegari@barilla.com.
authors.forename: Camilla
authors.initials: C
authors.lastname: Melegari
authors.affiliation: LS9 Interlab Group, The Laboratory of Phytochemicals in Physiology, Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy. daniele.delrio@unipr.it.|The Need for Nutrition Education/Innovation Programme (NNEdPro), University of Cambridge, Elsie Widdowson Laboratory 120 Fulbourn Road, Peterhouse Technology Park, Cambridge CB1 9NL, UK. daniele.delrio@unipr.it.
authors.forename: Daniele
authors.initials: D
authors.lastname: Del Rio
authors.affiliation: Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy. nicoletta.pellegrini@unipr.it.
authors.forename: Nicoletta
authors.initials: N
authors.lastname: Pellegrini
authors.affiliation: Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy. furio.brighenti@unipr.it.
authors.forename: Furio
authors.initials: F
authors.lastname: Brighenti
authors.affiliation: Department of Food Science, Medical School, University of Parma, 43125 Parma, Italy. francesca.scazzina@unipr.it.
authors.forename: Francesca
authors.initials: F
authors.lastname: Scazzina
mesh_terms: D000328:Adult; D001682:Biological Availability; D001939:Bread; D004063:Digestion; D005527:Food, Fortified / Q000032:analysis*; D006801:Humans; D062385:Hydroxybenzoates / Q000032:analysis / Q000493:pharmacokinetics*; D066298:In Vitro Techniques; D012463:Saliva / Q000378:metabolism; D014908:Triticum / Q000737:chemistry / Q000378:metabolism*; D000067348:Whole Grains / Q000378:metabolism*
chemical_list: D062385:Hydroxybenzoates; C017616:phenolic acid
keywords: aleurone; bioaccessibility; ferulic acid; whole grain bread