Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera
- Author
- Habtu Shumoy Abraha (UGent) , Molly Gabaza (UGent) , Julie Vandevelde and Katleen Raes (UGent)
- Organization
- Abstract
- Simulated static in vitro digestion of tef injeras, sampled after different fermentation times, was performed to measure the dialyzable (D) and soluble nondialyzable total phenolic (TPC), total flavonoid contents (TFC), and their total antioxidants using ABTS, DPPH and FRAP assays. The %TPC and %TFC of D and SND fractions of the in vitro digested injeras were in the range of 2-3%, 5-10%, 1-3%, 4-9%, 18-51%, respectively. The %ABTS and %DPPH radical scavenging capacities and %FRAP in the D and SND fractions ranged from 41 to 94%, 0.02-0.62%, 0.62-2%, and 8-16%, respectively. The absolute TFC of the D and SND fractions decreased as the fermentation increased from 0 to 120 h. No clear pattern in the absolute TPC, DPPH radical scavenging capacity and FRAP in the D and SND fractions was observed among different fermentation times, while the absolute ABTS and %ABTS radical scavenging capacities of the D and SND increased with increasing fermentation times.
- Keywords
- Antioxidant capacity, Fermentation, Phenolic content, Tef injera, ANTIOXIDANT ACTIVITY, TRADITIONAL FERMENTATION, DIGESTION, IRON, FOOD, METABOLISM, BENEFITS, HEALTH, GRAINS, ASSAY
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8576619
- MLA
- Abraha, Habtu Shumoy, et al. “Impact of Fermentation on in Vitro Bioaccessibility of Phenolic Compounds of Tef Injera.” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 99, 2019, pp. 313–18, doi:10.1016/j.lwt.2018.09.085.
- APA
- Abraha, H. S., Gabaza, M., Vandevelde, J., & Raes, K. (2019). Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera. LWT-FOOD SCIENCE AND TECHNOLOGY, 99, 313–318. https://doi.org/10.1016/j.lwt.2018.09.085
- Chicago author-date
- Abraha, Habtu Shumoy, Molly Gabaza, Julie Vandevelde, and Katleen Raes. 2019. “Impact of Fermentation on in Vitro Bioaccessibility of Phenolic Compounds of Tef Injera.” LWT-FOOD SCIENCE AND TECHNOLOGY 99: 313–18. https://doi.org/10.1016/j.lwt.2018.09.085.
- Chicago author-date (all authors)
- Abraha, Habtu Shumoy, Molly Gabaza, Julie Vandevelde, and Katleen Raes. 2019. “Impact of Fermentation on in Vitro Bioaccessibility of Phenolic Compounds of Tef Injera.” LWT-FOOD SCIENCE AND TECHNOLOGY 99: 313–318. doi:10.1016/j.lwt.2018.09.085.
- Vancouver
- 1.Abraha HS, Gabaza M, Vandevelde J, Raes K. Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera. LWT-FOOD SCIENCE AND TECHNOLOGY. 2019;99:313–8.
- IEEE
- [1]H. S. Abraha, M. Gabaza, J. Vandevelde, and K. Raes, “Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera,” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 99, pp. 313–318, 2019.
@article{8576619,
abstract = {{Simulated static in vitro digestion of tef injeras, sampled after different fermentation times, was performed to measure the dialyzable (D) and soluble nondialyzable total phenolic (TPC), total flavonoid contents (TFC), and their total antioxidants using ABTS, DPPH and FRAP assays. The %TPC and %TFC of D and SND fractions of the in vitro digested injeras were in the range of 2-3%, 5-10%, 1-3%, 4-9%, 18-51%, respectively. The %ABTS and %DPPH radical scavenging capacities and %FRAP in the D and SND fractions ranged from 41 to 94%, 0.02-0.62%, 0.62-2%, and 8-16%, respectively. The absolute TFC of the D and SND fractions decreased as the fermentation increased from 0 to 120 h. No clear pattern in the absolute TPC, DPPH radical scavenging capacity and FRAP in the D and SND fractions was observed among different fermentation times, while the absolute ABTS and %ABTS radical scavenging capacities of the D and SND increased with increasing fermentation times.}},
author = {{Abraha, Habtu Shumoy and Gabaza, Molly and Vandevelde, Julie and Raes, Katleen}},
issn = {{0023-6438}},
journal = {{LWT-FOOD SCIENCE AND TECHNOLOGY}},
keywords = {{Antioxidant capacity,Fermentation,Phenolic content,Tef injera,ANTIOXIDANT ACTIVITY,TRADITIONAL FERMENTATION,DIGESTION,IRON,FOOD,METABOLISM,BENEFITS,HEALTH,GRAINS,ASSAY}},
language = {{eng}},
pages = {{313--318}},
title = {{Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera}},
url = {{http://doi.org/10.1016/j.lwt.2018.09.085}},
volume = {{99}},
year = {{2019}},
}
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