Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T032
DOI: https://doi.org/10.24326/ICDSUPL2.T032
Published online: 19 April 2023
ICDSUPL, 2, T032 (2023)
The influence of different polyphenols on the wheat starch digestibility
Dominika Kwaśny1*, Barbara Borczak1, Joanna Kapusta-Duch1, Marek Sikora2
1 Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Kraków, Al. Mickiewicza 21, 31-120 Kraków, Poland
2 Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Kraków, Al. Mickiewicza 21, 31-120 Kraków, Poland
* Corresponding author: dominika.kwasny@student.urk.edu.pl
Abstract
Type 2 diabetes is now a serious problem in many countries around the world and one of the main causes of death in the human population. The risk of type 2 diabetes and other chronic non-communicable diseases can be decreased by providing foods rich in natural bioactive components, including antioxidants such as polyphenolic compounds, with the diet. The aim of the study was to evaluate the impact of the most frequently consumed polyphenols from different groups on the digestibility of wheat starch, measured by resistant starch (RS) development. There were added 10 polyphenols from 5 different groups (p-coumaric acid and ferulic acid from phenolic acids, hesperidin and naringenin from flavanones, (+)catechin and epigallocatechin gallate from flavanols, quercetin and kaempferol from flavonols, cyanidin-3-O-glucoside and delphinidin-3-O-glucoside from anthocyanins) to 5% wheat starch gels in the amount of 5,10, and 20 mg. Then the samples were digested in the presence of amylolytic enzymes. The research hypothesis assumed that adding polyphenols in the amount of 10 mg causes the highest amount of RS in wheat starch because in the literature it is recommended as an optimal daily dose of polyphenols. The results showed that the mean amount of RS in the case of a 5 mg dose of polyphenols applied equalled 2.94 g·100 g−1 dm, in the case of 10 mg – 1.58 g·100 g−1 dm, and in the case of 20 mg – 1.51 g·100 g−1 dm, p<0.05. Among all tested polyphenols added to wheat starch gels in the amount of 5 mg, the most effective compound was (+)catechin (p < 0.05), while the least effective was cyanidin-3-O-glucoside (p < 0.05). In terms of the amounts of 10 and 20 mg, the most effective was epigallocatechin gallate in both cases, while the addition of p-coumaric acid and kaempferol, as well as quercetin and kaempferol led to the lowest level of RS, respectively (p < 0.05). In general, either the dose or the kind of polyphenolic compound had a statistically significant influence on the wheat starch digestibility (p < 0.05).
How to cite
D. Kwaśny, B. Borczak, J. Kapusta-Duch, M. Sikora, 2023. The influence of different polyphenols on the wheat starch digestibility. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.T032