Abstract
ABSTRACT This research investigated how incorporating yerba mate (YM) affects whole grain bread’s phenolic profile and in vitro antioxidant activity following simulated gastrointestinal conditions. Three samples were prepared: BWWF (control), B1, and B2 (2.5 and 4.5% YM, respectively). Some phenolic compounds in breads, such as chlorogenic, benzoic, syringic, p-coumaric, and syringaldehyde acid, showed bioaccessible potential since they appeared during the three phases of gastrointestinal digestion. In the gastric phase the compounds present, ferulic acid (bread WWF) was the major compound with 6960 µg/g, for bread with 2.5% YM and bread with 4.5% YM was rutin and chlorogenic acid with 14,945 µg/g and 7881 µg/g, respectively. In the intestinal phase, there was a significant reduction in the levels of phenolic compounds. Bioaccessibility was influenced by the addition of YM, indicating that including this plant in food could add value to this regional product.
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