Dynamics of changes in the content of selected anthocyanins during the processing of grain of the Scorpion wheat variety

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F17%3A43912583" target="_blank" >RIV/62156489:43210/17:43912583 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2017/mnet_2017_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2017/mnet_2017_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Dynamics of changes in the content of selected anthocyanins during the processing of grain of the Scorpion wheat variety

Popis výsledku v původním jazyce

The aim of this study was to monitor the dynamics of the changes in the content of selected anthocyanins in the processing of the blue-grain Scorpion wheat variety for food. Nine selected anthocyanins were monitored by high performance liquid chromatography and their content determined in wholemeal flour, bran, and soft flour. To determine the content of individual anthocyanins and their degradation rates during grain processing to the final product, wholemeal flour was used to bake products. The dominant anthocyanin was found to be delphinidin-3-O-rutinoside in wholemeal flour (12.75 μg/g) and in bran (43.69 μg/g). The content of the most common anthocyanins in wholemeal flour, including the dominant delphinidin-3-O-rutinoside, dropped quickly to 2.59 μg/g during processing to wholemeal bakery products.

Název v anglickém jazyce

Dynamics of changes in the content of selected anthocyanins during the processing of grain of the Scorpion wheat variety

Popis výsledku anglicky

The aim of this study was to monitor the dynamics of the changes in the content of selected anthocyanins in the processing of the blue-grain Scorpion wheat variety for food. Nine selected anthocyanins were monitored by high performance liquid chromatography and their content determined in wholemeal flour, bran, and soft flour. To determine the content of individual anthocyanins and their degradation rates during grain processing to the final product, wholemeal flour was used to bake products. The dominant anthocyanin was found to be delphinidin-3-O-rutinoside in wholemeal flour (12.75 μg/g) and in bran (43.69 μg/g). The content of the most common anthocyanins in wholemeal flour, including the dominant delphinidin-3-O-rutinoside, dropped quickly to 2.59 μg/g during processing to wholemeal bakery products.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

MendelNet 2017: Proceedings of International PhD Students Conference

ISBN

978-80-7509-529-9

ISSN

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e-ISSN

neuvedeno

Počet stran výsledku

6

Strana od-do

590-595

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

8. 11. 2017

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

000440194500105