Preparation of non-traditional Dickkopf and Richard wheat flakes: Phenolic and vitamin profiles and antioxidant activity

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63517059" target="_blank" >RIV/70883521:28110/18:63517059 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28150/18:63517059

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.lwt.2017.12.004" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2017.12.004</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2017.12.004" target="_blank" >10.1016/j.lwt.2017.12.004</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Preparation of non-traditional Dickkopf and Richard wheat flakes: Phenolic and vitamin profiles and antioxidant activity

Popis výsledku v původním jazyce

Produced non-traditional, conventional and commercial wheat flakes were analysed for vitamin B-complex, α-tocopherol, total phenolics and HPLC profile and antioxidant activity in soluble free, soluble conjugated and insoluble bound phenolic fractions. Moreover, dietary intakes of RDI (Recommended Daily Intake) or AI (Adequate Intake) of vitamins were evaluated. Non-traditional wheat flakes were significantly higher contributors of vitamin B to RDI or AI, also, the highest polyphenol contents (283–362 mg GAE/100 g) were determined in Dickkopf and Richard wheat flakes. Additionally, predominant phenolics were identified. To understand the contribution of individual phenolics to an antioxidant activity their mutual correlations were evaluated. Regarding free phenolics, the main contributors to an antioxidant activity (r &gt; 0.6961) were catechin, syringic and caffeic acids; in conjugated fraction epigallocatechin, gallic and ferulic acids (r &gt; 0.8088); while chlorogenic, ferulic, protocatechuic and p-hydroxybenzoic acids were the main contributors in insoluble bound fractions (r &gt; 0.6417).

Název v anglickém jazyce

Preparation of non-traditional Dickkopf and Richard wheat flakes: Phenolic and vitamin profiles and antioxidant activity

Popis výsledku anglicky

Produced non-traditional, conventional and commercial wheat flakes were analysed for vitamin B-complex, α-tocopherol, total phenolics and HPLC profile and antioxidant activity in soluble free, soluble conjugated and insoluble bound phenolic fractions. Moreover, dietary intakes of RDI (Recommended Daily Intake) or AI (Adequate Intake) of vitamins were evaluated. Non-traditional wheat flakes were significantly higher contributors of vitamin B to RDI or AI, also, the highest polyphenol contents (283–362 mg GAE/100 g) were determined in Dickkopf and Richard wheat flakes. Additionally, predominant phenolics were identified. To understand the contribution of individual phenolics to an antioxidant activity their mutual correlations were evaluated. Regarding free phenolics, the main contributors to an antioxidant activity (r &gt; 0.6961) were catechin, syringic and caffeic acids; in conjugated fraction epigallocatechin, gallic and ferulic acids (r &gt; 0.8088); while chlorogenic, ferulic, protocatechuic and p-hydroxybenzoic acids were the main contributors in insoluble bound fractions (r &gt; 0.6417).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

LWT- Food Science and Technology

ISSN

0023-6438

e-ISSN

—

Svazek periodika

90

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

7

Strana od-do

31-37

Kód UT WoS článku

000426535600005

EID výsledku v databázi Scopus

2-s2.0-85037352606