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Our study aimed to investigate the effect of cellulase, xylanase, esterase, α-amylase and protease on the enhanced release of phenolics from spelt seeds, and to demonstrate the co-effect of enzymatic treatment, germination or fermentation on the spelt phenolics content and their in vitro and cellular antioxidant activities. Bound phenolics of spelt seeds were successfully released by different combinations of cellulase, xylanase, feruloyl esterase, α-amylase and protease. Samples treated with all five enzymes together showed significantly improved extractable p -coumaric, ferulic and p -hydroxybenzoic acid contents, particularly efficient antioxidant activity in ABTS•+ scavenging activity and the highest extractable TPCs. By combining enzymatic treatment with germination and fermentation, extractable TPCs were increased by 28% and 458%, respectively. A combination of enzymatic treatment with germination and fermentation led to enormously increased extractable trans -ferulic acid content (5899% and 8263%, respectively). The bound fraction of enzymatic treated raw seeds showed lower decrease in intracellular oxidation than the corresponding extractable fraction, but a 24-fold higher uptake of hydroxycinnamic acids. Principal component analysis showed some similarities between extractable and bound fractions of enzymatic treated raw, germinated and fermented samples, mainly due to the increase in extractable acids content (biochemical parameters), especially cis -ferulic, caffeic and p -hydroxybenzoic acids. [Display omitted] • Enzymatic treatments significantly improves the extractable TPCs and antioxidant activity of raw seeds. • Extractable trans -ferulic acid content increased the most in enzymatic treated germinated or fermented seeds. • Combined biotechnological processes release bound phenolics more efficiently than single ones. • Extractable fractions of enzymatic treated raw, germinated and fermented seeds expressed cellular antioxidant activity. [ABSTRACT FROM AUTHOR]

The objective of the present study was to provide data on the content of different isomers of trans -fatty acids (TFAs) in bakery products available on the Slovenian market. The samples were categorized as 'bread' (n = 16), 'cookies/biscuits/wafers' (76), 'dough snacks' (21) and 'dough' (4); of these, 71 were prepacked, and 46 were non-prepacked. These investigated foods contained (% total FAs) up to 31% TFAs, with trans -C18:1 as 29.7% and trans -C18:2 as 1.3%. In the 'cookies/biscuits/wafers' category, the main trans -C18:1 isomers were t 9-C18:1 and t 10-C18:1, while in 'dough snacks', t 11-C18:1 was the highest. Among the trans -C18:2 isomers, t/c -C18:2 and c/t -C18:2 were in equal amounts, while t/t -C18:2 was present mainly in the samples with higher TFA content. Using food consumption data we calculated daily consumed TFAs for different population groups and showed that among investigated food categories 'cookies/biscuits/wafers' were the most important source of TFAs. Bakery products could be categorized according to indices of atherogenicity and thrombogenicity, as well as TFA and trans- C18:2 contents. • Tran s-fatty acids (TFAs) isomers were investigated in bakery products available on the Slovenian market. • Products contained up to 31% TFAs, with 29.7% trans -C18:1 and 1.3% trans -C18:2. • t 11-C18:1 prevailed in dough snacks; t 9-and t 10-C18:1 in cookies/biscuits/wafers. • t/c -C18:2 and c/t -C18:2 levels were equal; t/t -C18:2 prevailed in high TFA samples. • 'Cookies/biscuits/wafers' were the most important source of TFAs. [ABSTRACT FROM AUTHOR]