İncedayı, BigeErol, Nihal Türkmen2024-10-032024-10-032023-01-090921-9668https://doi.org/10.1007/s11130-022-01041-7https://link.springer.com/article/10.1007/s11130-022-01041-7https://hdl.handle.net/11452/45794In this study, in vitro digestion of polyphenols of oleaster (Elaeagnus angustifolia L.) flour (OF) and the potential use of OF in cracker production were studied. The results showed that 21.90 mg gallic acid equivalent (GAE)/g dry matter (DM) of total polyphenol (TP), 28.15 mg rutin equivalent (RE)/g DM of total flavonoid (TF) and 7709.13 mmol ascorbic acid equivalent (AAE)/100 g DM of antioxidant capacity (AC) were found in OF. The bioaccessibility and content of the OF polyphenols and their AC during in vitro digestion varied depending on the digestion stage. The stability of the OF polyphenols was higher in gastric stage (41.92%) than intestinal one (34.01%). OF was used to replace flour in the cracker formulation at the levels of 5, 10 and 15% (w/w) and increased the TP contents and AC of the crackers compared to the sample without OF (control). The addition of OF to the cracker dough increased the bioaccessibility of the cracker polyphenols. After digestion, bioaccessibilities of enriched crackers (107.90-126.81%) were found higher than that of control sample (93.73%). However, as the level of OF in cracker increased, bioaccessibility of polyphenols decreased. The results generally indicated that oleaster has a good potential for the enrichment of foods.eninfo:eu-repo/semantics/closedAccessIn-vitro digestionAntioxidant capacityPhysicochemical characteristicsBioactive compoundsPhenolicsProfileGrapeGreenAppleOleasterPolyphenolsIn vitro digestionCrackerScience & technologyLife sciences & biomedicinePhysical sciencesPlant sciencesChemistry, appliedFood science & technologyNutrition & dieteticsPlant sciencesChemistryArticle00091125920000120120678110.1007/s11130-022-01041-71573-9104