Bioaccessibility of anti-AGEs activity, antioxidant capacity and phenolics from water biscuits prepared from fermented buckwheat flours

Abstract The bioaccessible anti-AGEs activity of buckwheat biscuits (BB) was studied in bovine serum albumin/glucose model and its relationship to the bioaccessible antioxidant/reducing capacity measured by ABTS test and FRAP assay, and bioaccessible total phenolic compounds was addressed. The BB were baked from common buckwheat flours after liquid-state fermentation (LSF) by select lactic acid bacteria (LAB) and fungi Rhizopus oligosporus 2740. The LAB and fungi-dependent variation in AGEs inhibition by BB extracts was noted. A high bioaccessible anti-AGEs activity, antioxidant/reducing capacity and TPC from BB was found after digestion in vitro of BB. The positive correlation noted between the anti-AGEs bioaccessibility indexes, antioxidant/reducing bioaccessibility indexes and total phenolic compounds bioaccessibility indexes indicated for the contribution of the bioaccessible phenolic antioxidants to the inhibitory activity of buckwheat biscuits against AGEs formation.