In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt
Yogurt is considered one of the most popular and healthy dairy products, and has been exploited as a delivery matrix for phenolic compounds. In this study, coffee powder was added to yogurt as a functional ingredient to produce coffee-fortified yogurt. Total phenolic compounds, antioxidant activity...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/20/6843 |
| _version_ | 1797470928435675136 |
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| author | Ahmed Helal Alice Cattivelli Angela Conte Davide Tagliazucchi |
| author_facet | Ahmed Helal Alice Cattivelli Angela Conte Davide Tagliazucchi |
| author_sort | Ahmed Helal |
| collection | DOAJ |
| description | Yogurt is considered one of the most popular and healthy dairy products, and has been exploited as a delivery matrix for phenolic compounds. In this study, coffee powder was added to yogurt as a functional ingredient to produce coffee-fortified yogurt. Total phenolic compounds, antioxidant activity and individual hydroxycinnamic acids have been identified and quantified through mass spectrometry. The results from coffee-fortified yogurt were compared with fermented coffee and plain yogurt. Coffee-fortified yogurt had higher total phenolic content and antioxidant activity compared to plain yogurt. However, the total phenolic compounds found in coffee-fortified yogurt represented only 38.9% of the original content in coffee. Caffeoylquinic acids were the most abundant phenolic compounds in coffee. Fermented coffee and coffee-fortified yogurt displayed lower amounts of individual phenolic compounds with respect to coffee (69.8% and 52.4% of recovery, respectively). A protective effect of the yogurt matrix on total and individual coffee phenolic compounds has been observed after in vitro digestion, resulting in a higher bioaccessibility in comparison with digested fermented coffee. Moreover, coffee-fortified yogurt showed the highest antioxidant values after digestion. These findings clearly demonstrate that coffee-fortified yogurt can be considered a significant source of bioaccessible hydroxycinnamic acids, besides its health benefits as a fermented dairy product. |
| first_indexed | 2024-03-09T19:42:52Z |
| format | Article |
| id | doaj.art-e95891e56eb449008955d80f425757ad |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T19:42:52Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-e95891e56eb449008955d80f425757ad2023-11-24T01:32:10ZengMDPI AGMolecules1420-30492022-10-012720684310.3390/molecules27206843In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified YogurtAhmed Helal0Alice Cattivelli1Angela Conte2Davide Tagliazucchi3Department of Food and Dairy Sciences and Technology, Damanhour University, Damanhour 22516, EgyptDepartment of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2-Pad. Besta, 42100 Reggio Emilia, ItalyDepartment of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2-Pad. Besta, 42100 Reggio Emilia, ItalyDepartment of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2-Pad. Besta, 42100 Reggio Emilia, ItalyYogurt is considered one of the most popular and healthy dairy products, and has been exploited as a delivery matrix for phenolic compounds. In this study, coffee powder was added to yogurt as a functional ingredient to produce coffee-fortified yogurt. Total phenolic compounds, antioxidant activity and individual hydroxycinnamic acids have been identified and quantified through mass spectrometry. The results from coffee-fortified yogurt were compared with fermented coffee and plain yogurt. Coffee-fortified yogurt had higher total phenolic content and antioxidant activity compared to plain yogurt. However, the total phenolic compounds found in coffee-fortified yogurt represented only 38.9% of the original content in coffee. Caffeoylquinic acids were the most abundant phenolic compounds in coffee. Fermented coffee and coffee-fortified yogurt displayed lower amounts of individual phenolic compounds with respect to coffee (69.8% and 52.4% of recovery, respectively). A protective effect of the yogurt matrix on total and individual coffee phenolic compounds has been observed after in vitro digestion, resulting in a higher bioaccessibility in comparison with digested fermented coffee. Moreover, coffee-fortified yogurt showed the highest antioxidant values after digestion. These findings clearly demonstrate that coffee-fortified yogurt can be considered a significant source of bioaccessible hydroxycinnamic acids, besides its health benefits as a fermented dairy product.https://www.mdpi.com/1420-3049/27/20/6843functional foodhydroxycinnamic acidspolyphenolsradical scavenging activitybioaccessibility |
| spellingShingle | Ahmed Helal Alice Cattivelli Angela Conte Davide Tagliazucchi In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt Molecules functional food hydroxycinnamic acids polyphenols radical scavenging activity bioaccessibility |
| title | In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt |
| title_full | In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt |
| title_fullStr | In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt |
| title_full_unstemmed | In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt |
| title_short | In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt |
| title_sort | in vitro bioaccessibility and antioxidant activity of phenolic compounds in coffee fortified yogurt |
| topic | functional food hydroxycinnamic acids polyphenols radical scavenging activity bioaccessibility |
| url | https://www.mdpi.com/1420-3049/27/20/6843 |
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