Open AccessIn-vitro bioaccessibility of spray dried refined kenaf (Hibiscus cannabinus) seed oil applied in coffee drink
Author(s) -
Sook Chin Chew,
Chin Ping Tan,
Cher Siang Tan,
Kar Lin Nyam
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04286-9
Subject(s) - kenaf , chemistry , dpph , food science , hibiscus , tocopherol , abts , phytosterol , antioxidant , botany , fiber , organic chemistry , vitamin e , biology
This study aimed to investigate the effect of a coffee beverage matrix on the oil release percentage and bioaccessibility of bioactive compounds from microencapsulated refined kenaf seed oil (MRKSO) using an in vitro gastrointestinal digestion model. Refined kenaf seed oil was spray-dried with gum arabic, β-cyclodextrin, and sodium caseinate. Oil release percentage, total phenolic content, radical scavenging activity of DPPH and ABTS, tocopherol and tocotrienol contents, as well as phytosterol content, were measured in the oil released from digested MRKSO along with the coffee matrix and compared to the digested MRKSO without coffee matrix and undigested MRKSO. Refined kenaf seed oil showed a significantly higher oxidative stability index than crude, degummed, and neutralized oil samples. About 91.2 and 94.7% of the oils were released from the digested MRKSO without and with coffee matrix, respectively. Oil released from the digested MRKSO with coffee matrix showed an increase in the total phenolic content (200.5%), DPPH (172.7%), and ABTS (68.1%) values, tocopherol and tocotrienol contents (24.6%), as well as the phytosterol content (62.0%), compared to oil released from the digested MRKSO without coffee matrix. MRKSO was successfully incorporated in the coffee drink and can use as a partial replacement for coffee creamers or supplementation in coffee drinks.