Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity

Abstract In this study, the bioaccessible total phenolic compounds (TPC) and antioxidant capacity (AC) of commonly consumed bakery products enriched with raw (BH) or roasted (RBH) buckwheat hull were evaluated. The soluble insoluble fractions obtained after in vitro enzymatic digestion mixed rye/wheat bread 4% RBH (BRBH), wheat 3% BH (BBH), their control counterparts separated (C-BRBH C-BBH, respectively). addition hull, roasted, significantly increased values analyzed parameters compared to samples. Before digestion, highest TPC AC found for RBH. After products, content fraction was 75–90% higher undigested fraction. Generally, a decrease bioaccessibility index samples observed. results indicate that by-products may be used as valuable ingredient products. Also, it shown model relevance assessing bioactive