(Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical Extraction
Abstract
:1. Introduction
2. Results and Discussion
3. Materials and Methods
3.1. Materials
3.2. Cookie Preparation
3.3. Cookie Chemical Extraction
3.4. Cookie Simulated Digestion
3.5. Total Antioxidant Capacity (TAC)
3.6. (Poly)phenolic Profile and Content
3.7. Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Sample Availability: Samples of the compounds are not available from the authors. |
Compound | RT | [M − H]− (m/z) | MS2 ions (m/z) |
---|---|---|---|
Phenolic Acids | |||
p-Hydroxybenzoic acid | 5.8 | 137 | 93 |
p-Coumaric acid | 9.5 | 163 | 119 |
Caffeic acid | 7.7 | 179 | 135 |
Ferulic acid | 10.3 | 193 | 149, 178, 134 |
Sinapic acid | 10.6 | 223 | 208, 179, 164 |
Sinapic acid isomer | 10.8 | 223 | 208, 164, 179 |
Flavones | |||
Apigenin-C-hexoside-C-pentoside | 9.9 | 563 | 473, 443, 503, 545, 383, 353 |
Apigenin-C-hexoside-C-pentoside | 10.4 | 563 | 473, 443, 503, 545, 383, 353 |
Apigenin-C-hexoside-C-pentoside (1st) | 10.6 | 563 | 473, 443, 503, 545, 383, 353 |
Apigenin-C-hexoside-C-pentoside (2nd) | 11.1 | 563 | 473, 443, 503, 545, 383, 353 |
Apigenin-C-hexoside-C-pentoside | 12.1 | 563 | 473, 443, 503, 545, 383, 353 |
Apigenin-C-hexoside-C-pentoside | 12.4 | 563 | 473, 443, 503, 545, 383, 353 |
Apigenin-C-hexoside-C-hexoside (1st) | 9.7 | 593 | 473, 503, 353, 575, 383 |
Apigenin-C-hexoside-C-hexoside (2nd) | 10.1 | 593 | 473, 503, 353, 575, 383, 533 |
Apigenin-C-hexoside-O-hexoside | 10.8 | 593 | 431, 473, 311, 503, 341, 413, 383 |
Apigenin-C-hexoside-C-hexoside (3rd) | 11.6 | 593 | 473, 503, 383, 575, 413, 533 |
Luteolin-O-rutinoside | 12.6 | 593 | 285; MS3(285): 241, 175, 199, 217, 243, 197 |
Compound | DURS (µg/g of Cookie) | KHOS (µg/g of Cookie) | KAMS (µg/g of Cookie) | ||||||
---|---|---|---|---|---|---|---|---|---|
Buffer Extract | Hydroalcoholic Extract | <3 kDa Digested Fraction | Buffer Extract | Hydroalcoholic Extract | <3 kDa Digested Fraction | Buffer Extract | Hydroalcoholic Extract | <3 kDa Digested Fraction | |
Apigenin-C-hex-C-pen (1st) | 0.28 ± 0.07c | 23.14 ± 1.67b | 30.43 ± 2.29a | 0.17 ± 0.02c | 13.68 ± 0.22b | 17.73 ± 0.66a | 0.05 ± 0.06c | 6.71 ± 0.19b | 10.70 ± 0.36a |
Apigenin-C-hex-C-pen (2nd) | 0.80 ± 0.09c | 54.19 ± 3.02b | 73.87 ± 0.50a | 0.61 ± 0.09c | 36.09 ± 0.68b | 49.84 ± 0.84a | 0.19 ± 0.06c | 15.78 ± 0.24b | 26.65 ± 0.15a |
Apigenin-C-dihex (1st) | nd | 0.55 ± 0.05b | 2.02 ± 0.15a | nd | 0.56 ± 0.02b | 1.25 ± 0.02a | nd | 0.20 ± 0.01 | nd |
Apigenin-C-dihex (2nd) | nd | 1.84 ± 0.10b | 2.38 ± 0.02a | nd | 0.79 ± 0.04 | nd | nd | 0.32 ± 0.00 | nd |
Apigenin-C-dihex (3rd) | nd | 1.91 ± 0.02 | nd | nd | 0.37 ± 0.02 | nd | nd | 0.16 ± 0.01 | nd |
p-Hydroxybenzoic acid | 0.40 ± 0.08a | 0.25 ± 0.02b | nd | 0.59 ± 0.09a | 0.32 ± 0.03b | nd | 0.27 ± 0.05a | 0.18 ± 0.03b | nd |
p-Coumaric acid | 0.52 ± 0.03b | 0.45 ± 0.02b | 0.64 ± 0.06a | 0.96 ± 0.10a,b | 0.78 ± 0.03b | 1.07 ± 0.15a | 0.17 ± 0.03c | 0.22 ± 0.00b | 0.41 ± 0.02a |
Caffeic acid | nd | 0.13 ± 0.01 | nd | nd | 0.11 ± 0.00 | nd | 0.05 ± 0.02a | 0.05 ± 0.00a | nd |
Ferulic acid | 1.38 ± 0.11b | 4.72 ± 0.17a,b | 4.24 ± 0.79a | 1.14 ± 0.19b | 4.80 ± 0.08a,b | 5.30 ± 1.21a | nd | 3.11 ± 0.05a | 3.40 ± 0.35a |
Sinapic acid isomers | nd | 0.65 ± 0.04 | nd | nd | 0.38 ± 0.04 | nd | nd | 0.52 ± 0.07 | nd |
Compound | DURL (µg/g of Cookie) | KHOL (µg/g of Cookie) | KAML (µg/g of Cookie) | ||||||
---|---|---|---|---|---|---|---|---|---|
Buffer Extract | Hydroalcoholic Extract | <3 kDa Digested Fraction | Buffer Extract | Hydroalcoholic Extract | <3 kDa Digested Fraction | Buffer Extract | Hydroalcoholic Extract | <3 Kda Digested Fraction | |
Apigenin-C-hex-C-pen (1st) | 1.31 ± 1.18c | 15.71 ± 0.32b | 31.47 ± 1.32a | 0.17 ± 0.04c | 9.54 ± 0.45b | 17.21 ± 0.23a | nd | 7.73 ± 0.46b | 10.77 ± 0.29a |
Apigenin-C-hex-C-pen (2nd) | 3.73 ± 3.49c | 36.26 ± 1.02b | 81.38 ± 0.20a | 0.56 ± 0.09c | 26.57 ± 0.33b | 49.37 ± 1.15a | 0.20 ± 0.02c | 18.22 ± 1.00b | 25.86 ± 0.14a |
Apigenin-C-dihex (1st) | nd | 0.34 ± 0.02b | 2.06 ± 0.17a | nd | 0.38 ± 0.03b | 1.05 ± 0.07a | nd | 0.23 ± 0.01 | nd |
Apigenin-C-dihex (2nd) | nd | 1.09 ± 0.03 | nd | nd | 0.55 ± 0.01 | nd | nd | 0.38 ± 0.03 | nd |
Apigenin-C-dihex (3rd) | nd | 1.23 ± 0.02b | 2.35 ± 0.24a | nd | 0.27 ± 0.03 | nd | nd | 0.18 ± 0.02 | nd |
p-Hydroxybenzoic acid | 0.76 ± 0.12a | 0.41 ± 0.01b | nd | 1.36 ± 0.14a | 0.66 ± 0.01b | nd | 0.79 ± 0.07a | 0.64 ± 0.04b | nd |
p-Coumaric acid | 0.76 ± 0.6a | 0.60 ± 0.03a | 1.07 ± 0.02a | 1.91 ± 0.19b | 1.44 ± 0.03c | 2.49 ± 0.08a | 0.06 ± 0.00b | 0.08 ± 0.01a | nd |
Caffeic acid | nd | 0.24 ± 0.01 | nd | nd | 0.34 ± 0.01 | nd | nd | 0.08 ± 0.00 | nd |
Ferulic acid | 14.55 ± 1.85b | 12.34 ± 0.26b | 20.21 ± 1.44a | 0.59 ± 0.16c | 13.03 ± 0.45b | 21.31 ± 0.26a | nd | 3.34 ± 0.16b | 4.31 ± 0.17a |
Sinapic acid isomers | nd | 1.76 ± 0.05a | 1.69 ± 0.12a | nd | 1.17 ± 0.07 | nd | nd | 0.88 ± 0.06 | nd |
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Danesi, F.; Calani, L.; Valli, V.; Bresciani, L.; Del Rio, D.; Bordoni, A. (Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical Extraction. Molecules 2020, 25, 2792. https://doi.org/10.3390/molecules25122792
Danesi F, Calani L, Valli V, Bresciani L, Del Rio D, Bordoni A. (Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical Extraction. Molecules. 2020; 25(12):2792. https://doi.org/10.3390/molecules25122792
Chicago/Turabian StyleDanesi, Francesca, Luca Calani, Veronica Valli, Letizia Bresciani, Daniele Del Rio, and Alessandra Bordoni. 2020. "(Poly)phenolic Content and Profile and Antioxidant Capacity of Whole-Grain Cookies are Better Estimated by Simulated Digestion than Chemical Extraction" Molecules 25, no. 12: 2792. https://doi.org/10.3390/molecules25122792