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Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants.

Research paper by Gavirangappa G Hithamani, Krishnapura K Srinivasan

Indexed on: 29 Apr '16Published on: 29 Apr '16Published in: Journal of the Science of Food and Agriculture



Abstract

Polyphenols in food are valued for their health beneficial influences. Food acidulants lime juice and amchur, used in Indian culinary were evaluated for their influence on polyphenol bioaccessibility from food grains.Lime juice increased bioaccessible flavonoids by 25% in roasted finger millet, while there was no change in total bioaccessible polyphenols in pressure-cooked, open-pan boiled and roasted finger millet in presence of food acidulants. Addition of amchur to pressure-cooked and microwave-heated pearl millet increased the bioaccessible flavonoids by 30% and 53%, while lime juice increased the same by 46% in pressure-cooked millet. Increased bioaccessibility of specific phenolic acids from finger millet and pearl millet was observed upon addition of these food acidulants. Presence of either lime juice or amchur increased bioaccessible flavonoids from both the legumes. Addition of lime juice and amchur however exerted a negative effect on the bioaccessibility of several phenolic compounds from food grains in native and under certain processing conditions.Thus, food acidulants ̶ lime juice and amchur had significant influence on the bioaccessibility of health beneficial phenolic compounds from food grains. Use of food acidulants in food preparations could be a strategy to enhance the bioavailability of polyphenols, especially flavonoids from grains.