Open AccessEffects of Different Herbal Teas on Reducing the Bioaccessibility of Methylglyoxal in Crackers under Stimulated Gastrointestinal Digestive System
Publication year - 2021
Publication title -
letters in applied nanobioscience
Language(s) - English
Resource type - Journals
ISSN - 2284-6808
DOI - 10.33263/lianbs112.34213429
Subject(s) - food science , chemistry , polyphenol , digestion (alchemy) , methylglyoxal , black tea , in vitro , traditional medicine , antioxidant , chromatography , biochemistry , medicine , enzyme
The present study aims to determine the bioaccessibility of methylglyoxal (MGO) in crackers and investigate the effects of herbal teas on reducing the formation of MGO under in vitro digestion system. Different herbal teas were added in crackers to reduce MGO formation under in vitro system. MGO levels were determined by High-Performance Liquid Chromatography. The amounts of MGO in crackers samples at initial and after in vitro digestion were ranged from 51 to 104 µg/100 g and 274 to 408 µg / 100 g, respectively. After in vitro digestion, the bioaccessibility of MGO values was increased up to 628%. Also, it was found that polyphenol-rich herbal teas such as black, green, turmeric, and rosehip significantly reduced MGO bioaccessibility in crackers. The addition of these herbal teas as antioxidants in cracker formulations or consumption of herbal teas along with snack foods may be recommended.