کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7583821 | 1492021 | 2019 | 32 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties
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کلمات کلیدی
Cyanidin 3-O-glucoside (PubChem CID: 12303203)Anthocyanins - آنتوسیانین Antioxidants - آنتی اکسیدانFerulic acid (PubChem CID: 445858) - اسید فرولیک (PubChem CID: 445858)Tyrosol (PubChem CID: 10393) - تیروسول (PubChem CID: 10393)Legumes - حبوباتFood metabolomics - متابولومیت غذاییPolyphenols - پلیفنلهاCatechin (PubChem CID: 9064) - کاتچین (PubChem CID: 9064)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The interest in gluten-free (GF) products increases together with the increase in gluten-sensitive people. However, GF foods might have decreased nutritional quality as compared to the gluten containing counterparts. In this work, an investigation of the phenolic and antioxidant profile in 18â¯GF flours belonging to legumes, cereals and pseudocereals was achieved. Significant differences could be observed across samples. Total phenolic content was highest in violet rice flours, whereas total anthocyanins were highest in violet, nerone, and black rice flours. FRAP and ORAC antioxidant activities were correlated to phenolic contents and found to be higher in violet rice flours. Metabolomics highlighted a wide diversity in phenolics, with flavonoids (197 compounds ascribable to anthocyanins, flavones, flavanones, isoflavonoids, flavonols, and flavanols), phenolic acids (74 compounds belonging to hydroxycinnamics, hydroxybenzoics, and hydroxyphenylacetics), and tyrosol derivatives the most represented. Finally, OPLS-DA multivariate statistics outlined flavonoids, furofurans and phenolic acids as the most discriminant phenolics.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 271, 15 January 2019, Pages 157-164
Journal: Food Chemistry - Volume 271, 15 January 2019, Pages 157-164
نویسندگان
Gabriele Rocchetti, Luigi Lucini, Jose M. Lorenzo Rodriguez, Francisco J. Barba, Gianluca Giuberti,