<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The bioaccessible angiotensin converting enzyme (ACE) inhibitory activity of biscuits formulated from roasted common buckwheat flour after fermentation by select bacteria was studied. The same content of total phenolic compounds was found in fermented flour and in biscuits obtained from them. Generally, fermentation of flour did not changes the ACE inhibitory activity, whereas baking process significantly increased the ACE inhibitory activity of examined products. The potential bioaccessible ACE inhibitory activity from biscuits was very high. Phenolic acids such as protocatechuic, vanillic and syringic acids as well as flavonoids: kaempferol and epicatechin in the digested buckwheat biscuits have the highest impact on ACE inhibitory activity. A high significant correlations were found between IC<sub>50</sub> and total phenolic compounds of fermented flours, biscuits before and after digestion. The data obtained in this study closely associates phenolic compounds with ACE inhibitory activity.</p></abstract>

The bioaccessible angiotensin converting enzyme (ACE) inhibitory activity of biscuits formulated from roasted common buckwheat flour after fermentation by select bacteria was studied. The same content of total phenolic compounds was found in fermented flour and in biscuits obtained from them. Generally, fermentation of flour did not changes the ACE inhibitory activity, whereas baking process significantly increased the ACE inhibitory activity of examined products. The potential bioaccessible ACE inhibitory activity from biscuits was very high. Phenolic acids such as protocatechuic, vanillic and syringic acids as well as flavonoids: kaempferol and epicatechin in the digested buckwheat biscuits have the highest impact on ACE inhibitory activity. A high significant correlations were found between IC50 and total phenolic compounds of fermented flours, biscuits before and after digestion. The data obtained in this study closely associates phenolic compounds with ACE inhibitory activity.

Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity

Department of Chemistry and Biodynamic of Food, Division of Food Science

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The bioaccessible angiotensin converting enzyme (ACE) inhibitory activity of biscuits formulated from roasted common buckwheat flour after fermentation by...

Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity

Data publikacji: 24 gru 2020

Zakres stron: 205 - 214

Otrzymano: 19 cze 2020

Przyjęty: 20 sie 2020

DOI: https://doi.org/10.2478/aucft-2020-0019

Słowa kluczowe
buckwheat, roasting, fermentation, baking, digestion, ACE inhibition

© 2020 Małgorzata Wronkowska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity

Data publikacji: 24 gru 2020

Zakres stron: 205 - 214

Otrzymano: 19 cze 2020

Przyjęty: 20 sie 2020

DOI: https://doi.org/10.2478/aucft-2020-0019

Słowa kluczowebuckwheat, roasting, fermentation, baking, digestion, ACE inhibition

© 2020 Małgorzata Wronkowska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Słowa kluczowe
buckwheat, roasting, fermentation, baking, digestion, ACE inhibition