苋菜
多酚
食品科学
化学
发芽
抗氧化剂
酚类
作文(语言)
植物
生物化学
生物
语言学
哲学
作者
Laura Alvarez‐Jubete,Hilde H. Wijngaard,Elke K. Arendt,Eimear Gallagher
出处
期刊:Food Chemistry
[Elsevier]
日期:2010-03-15
卷期号:119 (2): 770-778
被引量:592
标识
DOI:10.1016/j.foodchem.2009.07.032
摘要
This study examined the polyphenol composition and antioxidant properties of methanolic extracts from amaranth, quinoa, buckwheat and wheat, and evaluated how these properties were affected following two types of processing: sprouting and baking. The total phenol content amongst the seed extracts were significantly higher in buckwheat (323.4 mgGAE/100 g) and decreased in the following order: buckwheat > quinoa > wheat > amaranth. Antioxidant capacity, measured by the radical 2,2-diphenyl-1-picylhydrazyl scavenging capacity and the ferric ion reducing antioxidant power assays was also highest for buckwheat seed extract (p < 0.01). Total phenol content and antioxidant activity was generally found to increase with sprouting, and a decrease in levels was observed following breadmaking. Analysis by liquid chromatography coupled with diode array detector revealed the presence of phenolic acids, catechins, flavanol, flavone and flavonol glycosides. Overall, quinoa and buckwheat seeds and sprouts represent potential rich sources of polyphenol compounds for enhancing the nutritive properties of foods such as gluten-free breads.
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