LAUSR

The digestibility and bioaccessibility of major flavonoids (rutin, quercetin, and isoquercitrin) in various buckwheat food matrices were evaluated as a function of the rutin levels using an in vitro simulated digestion model. Food matrices were unprocessed samples (buckwheat flour [BF], flavonoid extract [FE], rutin-enhanced flavonoid extract [REFE], and pure rutin) and processed samples (cakes with BF, FE, and REFE and a rutin-spiked cake). FE showed the highest digestibility out of all the unprocessed samples (FE > REFE > BF > rutin), whereas BF exhibited the highest bioaccessibility (BF > FE > REFE = rutin). Moreover, the processed samples improved their flavonoid bioaccessibility upon baking. Thus, unprocessed FE is a good source for highly bioavailable flavonoids; moreover, baking exerts a positive effect on flavonoid digestibility and bioaccessibility. Because flavonoids can be further fermented by microorganisms in the large intestine into various metabolites, determining the digestibility and bioa...