کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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5132847 | 1492059 | 2017 | 9 صفحه PDF | دانلود رایگان |
- The chemical composition of pigmented wheats and their fractions is presented.
- Pigmented wheats are an excellent source of bioactive compounds.
- The fractionation process can be modulated to concentrate bioactive compounds.
- Roller-milling of yellow-grained wheats produce a refined flour rich in lutein.
- Pearling valorize the health potential of anthocyanin-pigmented wheats.
In this study, the chemical composition of pigmented wheats (yellow, purple and blue types), and the distribution of the bioactive compounds in their roller-milled and pearled fractions, were compared with conventional wheats (red and white types).Roller-milling promoted the recovery of total dietary fiber, β-glucans, phenolic acids and anthocyanins in the bran fraction, which resulted also in a higher total antioxidant activity than the refined flour. Conversely, lutein resulted mainly concentrated in the refined flour. In the same way, the distribution pattern in the pearled fractions differ depending on the bioactive considered. The study highlights that a careful selection of the most appropriate fractionation process should be performed to produce flours rich in bioactive compounds. Roller-milling resulted useful for the production of refined flours rich in xanthophylls, with particular emphasis to the yellow-grained wheats. Contrarily, pearling could be more useful in the valorization of the health potential of anthocyanin-pigmented varieties.
Journal: Food Chemistry - Volume 233, 15 October 2017, Pages 483-491