It is worth nothing that lipids preventers were already
effectively extracted by simulated mastication and subsequent
digestion in vitro caused their further release from food matrix. It
should be also noted that the lowest supplementation level caused
a strong elevation of activity. Unfortunately, compounds able to
prevent lipids against oxidation were poorly bioavailable in model
system (BAV values did not excess 1) (Table 4). Fortification breads
with QL significantly influenced on chelating activity of all studied
extracts. After digestion in vitro, in respect to BE, significant increase
of activity was observed, especially in the case of QL1 and
QL2 breads (72.5% and 65.1%, respectively). Also, a large part of
bioactive compounds passed through dialysis membrane, which
may suggest their hydrophilic character (Table 4). In spite of the fact
that digestion in vitro released potential metal chelators (BAC
values ranged from 1.35 to 3.64) their bioavailability was signifi-
cantly lower (BAV values for enriched breads ranged from 0.66 to
1.06). In respect to control breads enriched breads were also
characterized by much higher reducing ability. Activity of extracts
containing potentially mastication-extractable compounds (BE)
was significantly, positively correlated with percent of QL addition
(r ¼ 0.92), although already 1 g/100 g of QL addition increased
tested activity by about 50%. Reductive compounds were highly
bioaccessible in vitro (BAC for QL1 e 10.24) but similarly to lipid
preventers and metal chelators were poorly bioavailable (BAV for
QL1 e 0.97).