Sorption of bile acids and cholesterol by dietary fiber of carrots, cabbage and apples

• Autorzy: Gorecka D. , Korczak J. , Balcerowski E. , Decyk K.
• Języki publikacji: EN

Abstrakty

EN

Adsorption of common bile acids namely lithocholic (LCA), dexycholic (DCA) and cholic (CA) acids and cholesterol by fiber of carrots, cabbage and apples raw and after heat treatment, respectively, was estimated. It was shown that degree of bile acids adsorption depends on kind of the raw material, type of heat treatment and type of bile acids. Fiber carrots had higher sorption than cabbage and apples. Fiber of baked vegetable and apples had significantly higher sorption capacity in compare with boiled and steamed plants material. Lithocholic acid was adsorbed in higher degree than DCA and CA. The cholesterol was bound in the highest degree by fiber cabbage on compared to fiber carrots and apples. Heat treatment of plants material, especially baking, increased the sorption of cholesterol by fiber cabbage as well as carrots and apples.

Słowa kluczowe

EN

cholic acid; cabbage; carrot; heat treatment; dietary fibre; dexycholic acid; cholesterol; apple; lithocholic acid; bile acid

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2002
• Tom: 05
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl

Twórcy

autor

Gorecka D.

• August Cieszkowski Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Korczak J.

autor

Balcerowski E.

autor

Decyk K.

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