Antioxidants in thermally treated buckwheat groats

Molecular Nutrition and Food Research - Tập 50 Số 9 - Trang 824-832 - 2006
Henryk Zieliński1, Anna Michalska2, Mariusz K. Piskuła2, Halina Kozłowska2
1Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland. [email protected]
2Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland. Fax: +48‐89‐5240124

Tóm tắt

Abstract

The seeds of buckwheat (Fagopyrum esculentum Moench L.) were dehulled and then, following milling, extruded on a counter rotating, twin‐screw extruder with the different barrel temperature profiles: 120, 160, and 200°C. After extrusion cooking process, the following compounds were analyzed: free and conjugated phenolic acids, total polyphenols (TPC), tocopherols (T) and tocotrienols (T3), inositol phosphates (IP), reduced glutathione (GSH), and melatonin (MLT). The antioxidant capacity and superoxide dismutase‐like activity (SOD‐like activity) were determined in the groats and extrudates. Extrusion caused a significant decrease in all the compounds tested, except for phenolic acids. The content of IP decreased by 13%, that of GSH by 42%, and that of T + T3 by 62%. A three‐fold lower level of MLT and TPC was noted whereas the SOD‐like activity disappeared when compared to the nonextruded material. A two‐fold higher content of phenolic acids (free and released from ester bonds) was observed. In spite of the clear decrease in the investigated antioxidants, the extruded dehulled buckwheat seeds contained still significant content of bioactive compounds, which resulted in as little as an average 10% decrease of the antioxidant capacity.

Từ khóa


Tài liệu tham khảo

10.1021/jf9707546

10.1021/jf990121m

10.1021/jf00017a007

10.1016/S0008-6215(00)00133-6

10.1007/s004250050290

10.3177/jnsv.44.323

10.1080/20014091091887

Edwardson S. in: Janick J. (Ed.) Progress in New Crops ASHS Press Alexandria VA 1996 pp. 195–207.

10.1007/s11746-998-0099-3

10.1016/S0963-9969(01)00185-5

Association of Official Analytical Chemists (AOAC) Official Methods of Analysis 15th Edn. Washington DC USA 1990 2 p. 777.

Zadernowki R., 1987, Acta Acad. Agricult. Techn. Olst., 5

Shahidi F. Naczk M. in: Shahidi F. Naczk M. (Eds.) Food Phenolic: Sources Chemistry Effects and Applications Technomic Publishing Company Lancaster Pennsylvania 1995 pp. 287–293.

10.1006/jcrs.1993.1016

Mc Laughlin P. J., 1979, J. Am. Dietet. Assoc., 75, 647, 10.1016/S0002-8223(21)05428-6

10.1111/j.1365-2621.1986.tb13875.x

10.1111/j.1365-2621.1989.tb08591.x

10.1016/0003-2697(88)90564-7

10.1016/0003-2697(76)90326-2

Fraser S., 1983, Clin. Chem., 29, 396, 10.1093/clinchem/29.2.396

10.1016/S0891-5849(98)00315-3

10.1016/0003-2697(85)90442-7

Meuser F. Pfaller W. Van Lengerich B. Extrusion Technology for the Food Industr.Eelsevier London 1987 pp. 35–53.

10.1016/S1466-8564(01)00040-6

10.1016/S0378-8741(00)00196-3

10.1021/jf0115589

10.1016/j.foodchem.2005.05.081

10.1016/j.foodchem.2005.08.007

10.1016/j.foodchem.2004.04.035

Holasowa M., 1995, Czech J. Food Sci., 13, 409

Honke J., 2000, Czech J. Food Sci., 18, 251

Saastamoinen M., 1992, Acta Agric. Scand., Sect. B, Soil Plant Sci., 42, 6

10.1080/87559129809541150

10.1016/j.jcs.2003.10.003

10.1080/01635589209514173

10.1016/S0140-6736(05)64014-7

Hattori A., 1995, Biochem. Mol. Biol. Int., 35, 627

Poeggeler B., 1995, Neuroendocrinol. Lett., 17, 87

10.1016/S0891-5849(97)00018-X

Zielinski H., 2000, Pol. J. Food Nutr. Sci., 9, 85

10.1016/S0891-5849(00)00394-4

Zielinski H., 2000, Pol. J. Food Nutr. Sci., 9, 79

10.1016/0076-6879(94)34095-1

10.1016/0891-5849(95)02227-9

10.1021/jf990529j

10.1016/S0924-2244(01)00014-0

10.1016/S0924-2244(99)00023-0

Thông tin
Thông tin xuất bản

Molecular Nutrition and Food Research

Tập 50 Số 9

824-832

Thông tin tác giả