Glyoxal and methylglyoxal formation in chocolate and their bioaccessibility.

The objective of this study was to assess the effects of simulated digestion on the formation of α-dicarbonyl compounds (α-DCs) in chocolates. For that purpose, the concentrations of glyoxal and methylglyoxal in chocolates were determined through High-Performance Liquid Chromatography (HPLC) analysis before and after in vitro digestion. The initial concentrations ranged from 0.0 and 228.2 µg/100 g, and 0.0 and 555.1 for glyoxal and methylglyoxal, respectively. Following digestion, there was a significant increase in both glyoxal and methylglyoxal levels, reaching up to 1804 % and 859 %, respectively. The findings indicate that digestive system conditions facilitate the formation of advanced glycation end product (AGE) precursors. Also, glyoxal and methylglyoxal levels were found to be low in chocolate samples containing dark chocolate. In contrast, they were found to be high in samples containing hazelnuts, almonds, pistache, and milk. Further studies should focus on α-DCs formation under digestive system conditions, including the colon, to determine the effects of gut microbiota.

Malondialdehyde levels and bioaccessibility in healthy diet bars: A gastrointestinal digestion model.

Malondialdehyde (MDA), which is composed when n-6 and n-3 PUFAs are peroxidized, has been utilized as an indicator of lipid peroxidation and has been considered neurotoxic, cytotoxic, and mutagenic. This study aimed to determine the bioaccessibility level of MDA in diet bars sold as healthy snacks in the market using in vitro gastrointestinal digestive model. In our study, 28 different diet bar samples were bought from markets in Istanbul. MDA contents of the products were determined by the HPLC-FLD method. The investigation showed that diet bars had an average MDA concentration of 116.25 µg/100 g before digestion, while the average MDA concentration was 90.50 µg/100 g after in vitro digestion. In line with these data, the average MDA bioaccessibility of 28 diet bar samples was calculated as 77.3%. For this reason, more studies are needed to understand the relationship between both the MDA content and the reaction and nutritional components.

In vitro bioaccessibility of vitamins B1, B2, and B3 from various vegetables.

B group vitamins, except folate, are involved in at least one step of cellular energy production. Vegetables are considered essential for a healthy diet plan. Vegetables significantly affect diet quality by contributing to the adequate intake of some B group vitamins. Our results demonstrated that the level of vitamins B1, B2, and B3 in the studied vegetables was in the range of 9-85 µg/100 g, 22-319 µg/100 g, and 459-3497 µg/100 g, respectively. However, it is fundamental to investigate the bioaccessibility of all vitamins to identify primary dietary sources. We observed that the average bioaccessibility values for vitamins B1 and B2 were 68.9% and 63.9%, respectively. The bioaccessibility of the nicotinic acid form of vitamin B3 was 40%, while the nicotinamide form was 33.9%. As revealed in this research, the bioaccessibilities of vitamins B1, B2, and B3 in vegetables were generally low in vitro.

The effect of in vitro simulated gastrointestinal digestive system on the biodegradation of B group vitamins in bread.

Today, there is a growing interest in the consumption of whole grain products and the development of bread enriched with vitamins that have functional properties. Considerable losses arise in naturally found vitamins with food processing. Therefore, it is recommended to add vitamins to bread to obtain a satisfactory level. The aim of the current research was to investigate and assess the bioaccessibilities of the vitamins B1, B2, B3, and B6 in enriched commercial whole wheat breads by an in vitro digestion model. The average bioaccessibility of vitamin B1, B2, B3, and B6 in enriched breads after digestion was 80%, 64%, 79%, and 64%, respectively. After digestion, the bioaccessibilities of vitamins were affected. Mainly, vitamins B2 and B6 had the lowest bioaccessibility than vitamins B1 and B3. In vitro bioaccessibility was 70.9-90.2%, 54.2-89.7%, 42.1-94.9%, and 44.1-92.5% for vitamins B1, B2, B3, and B6, respectively in enriched commercial whole wheat bread. Vitamin B3 was seen with predominantly higher levels among the breads. Knowing the content of these vitamins in breads after digestion is necessary for the healthy nutrition of the population and for determining daily intake.

Investigation of the vitamins B1, B2, and B6 vitamers bioaccessibilities of canned, dried legumes after in vitro gastrointestinal digestion system.

Legumes are rich in minerals, B group vitamins, fiber, and protein. Intake of essential nutrients is vital in adequate and balanced nutrition. As it is crucial to evaluate final nutrient amounts, cooking losses and bioaccessibility values are determinant factors. This study investigates the quantity and vitamins B1, B2, and B6 vitamers bioaccessibilities in different dried, canned legume samples using an in vitro digestion model. High-performance liquid chromatography was used to determine the amount of each vitamin. Vitamin B1 bioaccessibility in canned legumes was found above 72% except for red lentils (23%), vitamin B2 bioaccessibility was above 63% except for green lentils (44%), while total vitamin B6 bioaccessibility (57%) was lower than vitamins B1 and B2. The form of pyridoxine with the highest bioaccessibility for vitamin B6 forms was found between 66 and 89%, except for peas and red lentils. Besides, pyridoxamine form bioaccessibility was very low compared to pyridoxal form. We believe bioaccessibility might relate to temperature, pH, bonds with polypeptides and polysaccharides, and dietary fibers. As seen, the concept of bioaccessibility gains importance in the final nutrient amount.

Determination and evaluation of in vitro bioaccessibility of added vitamin C in commercially available fruit-, vegetable-, and cereal-based baby foods.

Knowing the bioaccessibility of vitamin C in foodstuffs produced for infants and young children is necessary to determine their daily vitamin C intake. The purpose of the present study was to investigate the bioaccessibility of vitamin C in fruit-, vegetable-, and cereal-based baby foodstuffs by an in vitro digestion model at varying gastric pHs. The concentrations of measured vitamin C were higher than the declared amounts on their label. The bioaccessibility of vitamin C ranged from 10.4 to 43.4%, and from 0.4 to 19.2% in fruit- and vegetable-based baby foodstuffs (declared vitamin C fortified) at gastric pH 1.5 and 4, respectively. For cereal-based baby foodstuffs, the bioaccessibility ranged from 1.3 to 53.8%, and from 0.3 to 26.3% at gastric pH 1.5 and 4, respectively. As revealed in this research, the bioaccessibility of vitamin C in baby foodstuffs is very low in both gastric pH conditions.

In vitro bioaccessibility of added folic acid in commercially available baby foods formulated with milk and milk products.

Milk contains a certain amount of folate binding proteins. The binding capacity varies in acidic conditions and affects the bioavailability of folic acid. Folic acid is commonly added into baby foods to ensure adequate intake of infants. The aim of this study was to determine the bioaccessibility of added folic acid in baby foods formulated with milk and milk products under different gastric pH values by an in vitro digestive system. The bioaccessibility of folic acid ranged between 56-71 and 35-49% in infant formula samples, between 59-78 and 31-67% in cereal-based baby foods, and between 42-67 and 38-57% in follow-on baby milk at gastric pH 1.5 and pH 4, respectively. Our results demonstrate that the bioaccesibility of folic acid that is added to baby food is affected by gastric pH. Therefore, it was observed that the bioaccesibility of folic acid was lower in the higher gastric pH.

Determination of niacin profiles in some animal and plant based foods by high performance liquid chromatography: association with healthy nutrition.

Vitamin B3 (niacin) is essential for all living cells and plays a central role in energy metabolism and oxidative phosphorylation. Vitamin B3, a water-soluble vitamin, is present in the form of nicotinic acid and nicotinamide, a monocarboxylic acid derivative of pyridine. While nicotinic acid is commonly effective in lowering cholesterol levels, unlike nicotinic acid, nicotinamide is ineffective on lipids. Presence rates of nicotinic acid and nicotinamide, which are the available forms of vitamin B3, are different for each food. However, the studies in the literature are generally based on the analysis of total amount of vitamin B3 in foods and the studies determining the profile of vitamin B3 in foods are limited. The aim of the study was to determine the vitamin B3 profiles of 10 kinds of animal based food and 10 different plant based food samples. In this study, 10 kinds of animal based food samples consisting of veal (veal steak fillet), chicken (breast), turkey meat (thigh), goat meat (leg, belly), lamb (leg, back, arm), mutton (belly), bovine meat (loin) and 10 different plant based food samples namely; barley, rye, wheat (bread), wheat (durum), oat, rice, dried pea, green lentil, red lentil and chickpea were studied by high performance liquid chromatography using post-column derivatization system. The presence rates of nicotinic acid and nicotinamide were determined in the meat samples as 30% and 70% and as 87% and 13% in the cereal and legume samples, respectively. Nicotinic acid levels were found in low amounts in the meat samples. The amounts of nicotinic acid in the cereal and legume samples were significantly higher than the meat samples. Consequently, the plant based foods such as cereals and legumes, with a ratio of 87% nicotinic acid presence, standout as the best source of nicotinic acid and encouraging regular intake of those cereals and legumes containing rich nicotinic acid would remove nicotinic acid deficiency in human.