prikaz prve stranice dokumenta Methodology for the determination of polyphenol bioaccessibility
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Scientific paper - Original scientific paper
Methodology for the determination of polyphenol bioaccessibility
Croatian journal of food science and technology, 12 (2020), 2; 268-279. https://doi.org/10.17508/CJFST.2020.12.2.16
IŠTUK, JOZO; ŠUBARIĆ, DRAGO; JAKOBEK, LIDIJA

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IŠTUK, J., ŠUBARIĆ, D. & JAKOBEK, L. (2020). Methodology for the determination of polyphenol bioaccessibility. Croatian journal of food science and technology, 12. (2), 268-279. doi: 10.17508/CJFST.2020.12.2.16

IŠTUK, JOZO, et al. "Methodology for the determination of polyphenol bioaccessibility." Croatian journal of food science and technology, vol. 12, no. 2, 2020, pp. 268-279. https://doi.org/10.17508/CJFST.2020.12.2.16

IŠTUK, JOZO, DRAGO ŠUBARIĆ and LIDIJA JAKOBEK. "Methodology for the determination of polyphenol bioaccessibility." Croatian journal of food science and technology 12, no. 2 (2020): 268-279. https://doi.org/10.17508/CJFST.2020.12.2.16

IŠTUK, J., ŠUBARIĆ, D. and JAKOBEK, L. (2020) 'Methodology for the determination of polyphenol bioaccessibility', Croatian journal of food science and technology, 12(2), pp. 268-279. doi: 10.17508/CJFST.2020.12.2.16

IŠTUK J, ŠUBARIĆ D, JAKOBEK L. Methodology for the determination of polyphenol bioaccessibility. Croatian journal of food science and technology [Internet]. 2020 November 30 [cited 2024 October 03];12(2):268-279. doi: 10.17508/CJFST.2020.12.2.16

J. IŠTUK, D. ŠUBARIĆ and L. JAKOBEK, "Methodology for the determination of polyphenol bioaccessibility", Croatian journal of food science and technology, vol. 12, no. 2, pp. 268-279, November 2020. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:691755. [Accessed: 03 October 2024]

Metadata
Title (english)Methodology for the determination of polyphenol bioaccessibility
AuthorJOZO IŠTUK
AuthorDRAGO ŠUBARIĆ
AuthorLIDIJA JAKOBEK
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Polyphenols are secondary metabolites of plants, commonly present in the human diet. Since they exhibit a wide range of bioactivities, polyphenols are extensively studied in the fields of nutrition and human health. Current studies have shown a high interest in determining the bioaccessibility of polyphenols, the amount of polyphenols that becomes available for absorption in the digestive tract. Bioaccessibility can be determined with the help of in vitro static gastrointestinal (GI) digestion models. In such a methodology, food samples containing polyphenols are subjected to a series of conditions that mimic the human gastrointestinal tract, with associated parameters. A high number of GI models with slightly different parameters were published. The purpose of this paper is to review the literature, focusing on the determination of polyphenol bioaccessibility and the parameters used in these GI digestion models, such as time, temperature, and pH of digestion, as well as enzyme concentrations. Gastrointestinal digestion models consist of oral, gastric and small intestine phases. These models provide a simple and reliable methodology which enables insight into the amount of bioaccessible polyphenols.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 12, no. 2, pp. 268-279
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2020.12.2.16
URN:NBNurn:nbn:hr:109:691755
Publication2020-11-30
Document URLhttps://hrcak.srce.hr/248603
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2024-06-03 09:59:34