Journal of Agricultural Science and Technology B · 2019 · 28 citations · 21 references
AgricultureFood ScienceNutritional SciencesFood AnalysisFood ChemistryFood ProcessingBioactive Food ComponentsDigestion Of MacronutrientsFood CompositionFood Texture ChemistryAntioxidant Activity AssaysGlycemic Response ModulationPhenolic Composition ImprovementPhenolic CompoundsPhenolic Content AnalysisPhenolic Content EnhancementPolyphenol ContentProduct Acceptability
The aim of the study was to investigate the effect of bread fortification with dry olive paste flour (DOPF), coming from Cellina di Nard cultivar. Specifically, sensory and nutritional properties of enriched bread were investigated. In addition, the glycemic response and the bio-accessibility of polyphenols contained in the bread samples were also estimated. The addition of DOPF leads to an increase of the total phenolic compounds, total flavonoids and antioxidant activity, without compromising the final acceptability. The recovery of bio-accessible polyphenols from the simulated gastro-intestinal digestion was 59.3% for the control and 72.1% for the enriched bread. Also the glycemic response was improved in the enriched bread.
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Simple phenolic content in olive oil residues as a function of extraction systems
Laurence Lesage‐Meessen, David Navarro, S Maunier et al. · Food Chemistry · 2001 · 257 citations
Agriculture, Chemistry, Food Science +15