In recent years, ready-to eat breakfast cereals prepared with fruit ingredients have gained particular attention due to their polyphenolic contents and health promoting effects. In this study, the matrix effect of blueberry, oat meal, whole milk or skimmed milk on polyphenols, antioxidative potential as well as their potential bioavailability were investigated. The phenolic properties of whole milk, skimmed milk, blueberry and oat meal were investigated and the changes in combinations of the ingredients were determined. Milk addition decreased the total phenolic, flavonoid and anthocyanin content of samples statistically and had negative effect on antioxidant activity showing differences among different methods. According to HPLC results, it was not possible to detect catechin in mixtures due to milk addition. In vitro digestion method was used to determine potential bioavailability of phenolic compounds. According to in vitro digestion procedure results, whole or skimmed milk did not affect the total phenolic content of the proportion passing to the blood from intestine.

译文

近年来,以水果成分制成的即食早餐谷物因其多酚含量和促进健康的作用而受到特别关注。在这项研究中,研究了蓝莓,燕麦粉,全脂牛奶或脱脂奶对多酚的基质效应,抗氧化潜力及其潜在的生物利用度。研究了全脂牛奶,脱脂牛奶,蓝莓和燕麦粉的酚醛特性,并确定了成分组合的变化。牛奶的添加在统计学上降低了样品中总酚,类黄酮和花青素的含量,并对抗氧化活性产生负面影响,表明不同方法之间存在差异。根据HPLC结果,由于添加牛奶,无法检测混合物中的儿茶素。体外消化法用于确定酚类化合物的潜在生物利用度。根据体外消化程序的结果,全脂或脱脂牛奶不会影响从肠道传递到血液的比例的总酚含量。

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