ArticleFood science & nutrition2020
Changes in bio-accessibility, polyphenol profile and antioxidants of quinoa and djulis sprouts during in vitro simulated gastrointestinal digestion.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- From Germinated Pseudocereals to Functionalized Bread: The Role of the Food Matrix in Protein and Phenolic Bioaccessibility.Foods (Basel, Switzerland) · 2026Article
- Fermented Pistachio-Based Beverages as Novel Functional Foods: Improved Phenolic Bioaccessibility and Antidiabetic Properties.Foods (Basel, Switzerland) · 2026Article
- Evaluation of bioaccessibility of bioactive compounds in ready-to-eat refrigerated and frozen broccoli using in vitro digestion models.Scientific reports · 2025Article
- Effect of Cooking andFoods (Basel, Switzerland) · 2025Article
- Antioxidant/Anti-Inflammatory Potential and Sensory Acceptance of Granola Bars Developed with Sorghum Sprout Flour Irradiated with UV-A LED Light.Foods (Basel, Switzerland) · 2025Article
- Enhancement of Nutritional Value and Sensory Characteristics of Quinoa Fermented Milk via Fermentation with Specific Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2025Article
- New perspectives on djulis (Food chemistry: X · 2025Review
- Comparative Bioaccesibility Study of Cereal-Based Nutraceutical Ingredients Using INFOGEST Static, Semi-Dynamic and Dynamic In Vitro Gastrointestinal Digestion.Antioxidants (Basel, Switzerland) · 2024Article
- Immune mRNA Expression and Fecal Microbiome Composition Change Induced by Djulis (Medicina (Kaunas, Lithuania) · 2024Article
- Cereal sprout-based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective.Food science & nutrition · 2024Review
- Physicochemical Properties, Antioxidant Capacity, and Bioavailability ofFoods (Basel, Switzerland) · 2023Article
- Metabolomics analysis reveals the accumulation patterns of flavonoids and phenolic acids in quinoa (Food chemistry: X · 2023Article
- Effect of Hot- and Cold-Water Treatment on Broccoli Bioactive Compounds, Oxidative Stress Parameters and Biological Effects of Their Extracts.Plants (Basel, Switzerland) · 2023Article
- Antioxidant and anti-obesity effects of in vitro digesta of germinated buckwheat.Food science and biotechnology · 2022Article
- Changes in Phenolic Compound and Antioxidant Activity of Germinated Broccoli, Wheat, and Lentils during Simulated Gastrointestinal Digestion.Plant foods for human nutrition (Dordrecht, Netherlands) · 2022Article
- Nutritional Composition and Bioactive Components in Quinoa (Nutrients · 2022Review
- Phenolic compound profile of probiotic (Lacticaseibacillus rhamnosus LR5) fortified vegetable tablet and probiotic survival in the simulated gastrointestinal tract.Scientific reports · 2022Article
- Biological activity of extracts and hydrolysates from early- and adult-stage edible grasshopperFrontiers in nutrition · 2022Article
- Article
- Biomolecules with Antioxidant Capacity from the Seeds and Sprouts of 20 Varieties ofPlants (Basel, Switzerland) · 2021Article
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Authors and funding
6 authors.
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No grant is acknowledged in the PubMed record.
Abstract
This study aimed to evaluate the bio-accessibility of the phenolics and flavonoid, the polyphenolic profile and the antioxidant activity of sprouts obtained from four different quinoa genotypes and one djulis cultivar during in vitro gastrointestinal digestion. Compared to their content in sprouts, the bioavailable phenolics after the oral phase, the gastric phase, the intestinal phase, and in the dialyzable fraction were in the ranges of 45.7%-63.5%, 87.6%-116.7%, 89.6%-124.5%, and 7.4%-10.9%, respectively. The trend in flavonoid bio-accessibility was similar to the polyphenols. The dialyzable flavonoid recoveries varied between 4.2% and 12.4%. Correspondingly, the free radical scavenging activity of the dialyzable phase decreased significantly from 84.7% to 96.5%. The main phenolic acids were vanillic acid, caffeic acid, and syringic acid during digestion. The results suggest that gastrointestinal digestion greatly affected the absorption of polyphenols and flavonoid of quinoa and djulis sprouts, as well as their antioxidant capacity.
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