Germination and its role in phenolic compound bioaccessibility for black mustard grains: A study using INFOGEST protocol

• Published in: Food chemistry Vol. 413; p. 135648
• Main Authors: Boscariol Rasera, Gabriela, Miranda de Matos, Francielle, de Souza Silva, Anna Paula, Matias de Alencar, Severino, Bridi, Raquel, de Camargo, Adriano Costa, Janser Soares de Castro, Ruann
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.07.2023
• Subjects: Antioxidant; Antioxidants - chemistry; Germination; INFOGEST; Mustard; Mustard Plant; Phenolics; Phenols - analysis; Resveratrol - analysis; Seeds - chemistry; Mustard; INFOGEST; Antioxidant; Phenolics; Germination
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.135648

[Display omitted] •Resveratrol, formononetin and 4-caffeoylquinic acid were identified for the first time in mustard species;•Digestion promoted the release of phenolic compounds from the mustard matrix and increased its antioxidant potential;•The sinapic acid content released after digestion was higher for germinated mustard;•Phenolic behavior during digestion depends on soluble/insoluble fraction and type of molecule. Germination has been regarded as a promising natural process to improve the antioxidant properties of mustard. However, there ís one question to be solved in this area: does germination improve mustard phenolics’ bioaccessibility? The aim of this study was to answer this question by using INFOGEST protocol to simulate in vitro digestion. Resveratrol, formononetin and cryptochlorogenic acid were identified for the first time as evaluated by liquid chromatography–mass spectrometry. In general, digestion positively impacted the antioxidant potential of soluble phenolics from non-germinated and germinated grains, which were probably released from cell wall matrix by digestive enzymes. Although digestion seemed to nullify the antioxidant improvement caused by germination, phenolic quantities were distinctive. The main difference was found for sinapic acid, as its concentration reached a value 1.75-fold higher in germinated digested mustard compared to non-germinated. The results obtained suggested that germination improved the phenolic bioaccessibility of mustard grains, which encourages its use and investigations.