Steryl ferulates (ferulic acid esters of phytosterols) are bioactives is grains, possessing well established antioxidant and cholesterol lowering properties. However, no recommendation is available about the amount of grains, that should be consumed to profit from these benefits.In our study, we measured bioaccessibility (availability for absorption) with an in vitro digestion method, from two types of wheat flour and corresponding breads, obtained by enzyme aided baking. In addition to bioaccessibility, we also monitored the steryl ferulate and the free sterol content in all samples before and after digestion.Bioaccessibility was found to be almost negligible, steryl ferulate content decreased and free sterol content increased due to digestion. These findings suggest that steryl ferulates, which are liberated from the grain matrix are immediately hydrolyzed, thus they are practically not available for absorption in the small intestine. This further indicates that steryl ferulates must exert their bioactivity in the gut.

Bioaccessibility of steryl ferulates from bread

243rd National Meeting (2012)

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