Oxidation of polyphenols in phytate-reduced high-tannin cereals: Effect on different phenolic groups and on in vitro accessible iron
Artikel i vetenskaplig tidskrift, 2001

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.

finger millet

in vitro iron accessibility

Sorghum

polyphenol oxidase

polyphenols

iron availability

condensed tannins

tyrosinase

Författare

Erika Matuschek

Chalmers, Institutionen för kemi och biovetenskap, Livsmedelsvetenskap

Elifatio Towo

Chalmers, Institutionen för kemi och biovetenskap, Livsmedelsvetenskap

Ulf Svanberg

Chalmers, Institutionen för kemi och biovetenskap, Livsmedelsvetenskap

Journal of Agricultural and Food Chemistry

Vol. 49 5630-5638

Ämneskategorier

Kemi