In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee (Coffee arabica L.) grounds.
Food Chem
; 261: 253-259, 2018 Sep 30.
Article
em En
| MEDLINE
| ID: mdl-29739591
Antioxidant dietary fiber extracted from spent coffee grounds (FSCG) was evaluated as a potential functional food ingredient when incorporated in a food model (biscuits), and digested in vitro under simulated human gastrointestinal conditions. FSCG added to biscuits increased its total dietary fiber, antioxidant capacity after in vitro digestion, bioaccessibility of phenolic compounds (gallic acid and catechin) and amino acids. Furthermore, advanced glycation end products (AGEs), involved in chronic diseases, decreased up to 6-folds in the biscuits containing FSCG when compared with the traditional biscuit. The digestible fraction of biscuits containing the highest amount of FSCG (5â¯g) displayed the higher inhibiting α-glucosidase activity, correlating with the bioaccessibility of ascorbic acid and catechin. Our study seems to indicate that anti-diabetic compounds may be released in the small intestine during FSCG digestion, where biscuits containing FSCG may be able to beneficially regulate sugar metabolism thereby helping in producing foods friendly for diabetes.
Palavras-chave
Advanced glycation end products; Antioxidant dietary fiber; Ascorbic acid (PubChem CID: 54670067).; Caffeic acid (PubChem CID: 689043); Catechin (PubChem CID: 9064); Chlorogenic acid (PubChem CID: 1794427); Diabetes; Gallic acid (PubChem CID: 370); Health; Maillard products; P-coumaric (PubChem CID: 637542); Rutin (PubChem CID: 5280805); Spent coffee grounds; α-Glucosidase
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Sementes
/
Resíduos
/
Fibras na Dieta
/
Extratos Vegetais
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Coffea
/
Antioxidantes
Limite:
Humans
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2018
Tipo de documento:
Article
País de afiliação:
México
País de publicação:
Reino Unido