In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63520425" target="_blank" >RIV/70883521:28110/18:63520425 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28150/18:63520425

Výsledek na webu

<a href="http://dx.doi.org/10.1002/jsfa.8800" target="_blank" >http://dx.doi.org/10.1002/jsfa.8800</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jsfa.8800" target="_blank" >10.1002/jsfa.8800</a>

Jazyk výsledku

angličtina

Název v původním jazyce

In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L

Popis výsledku v původním jazyce

BACKGROUND: Total phenolic content, phenolic profile and antioxidant activity were determined in free and bound phenolic fractions of thermally treated brown and white teff grains. RESULTS: Phenolic content in raw brown and white teff (1540 and 992 mg gallic acid equivalent kg−1) as well as antioxidant activity (6.3 and 5.5 mmol trolox equivalent kg−1) were higher in free phenolic fractions. The most significant decrease in total phenolics was observed after application of the sous-vide method (35% for brown teff and 11% for white teff). Main free phenolics of heat-treated teff were ferulic, protocatechuic, p-coumaric and ellagic acids, rutin and epigallocatechin. Main bound phenolics were ferulic, gallic, sinapic and ellagic acids, catechin and epigallocatechin. The detrimental effect on free and bound quercetin and bound cinnamic acid concentrations was also examined during heat treatment. Thermally treated brown teff showed a high level of in vitro organic matter digestibility if water cooking and rice cooker (both 99.5%) and sous-vide (96.5%) methods were applied. CONCLUSION: The sous-vide method may be recommended as the most suitable hydrothermal treatment for grains of teff when compared with water cooking and rice cooker methods. © 2017 Society of Chemical Industry.

Název v anglickém jazyce

In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L

Popis výsledku anglicky

BACKGROUND: Total phenolic content, phenolic profile and antioxidant activity were determined in free and bound phenolic fractions of thermally treated brown and white teff grains. RESULTS: Phenolic content in raw brown and white teff (1540 and 992 mg gallic acid equivalent kg−1) as well as antioxidant activity (6.3 and 5.5 mmol trolox equivalent kg−1) were higher in free phenolic fractions. The most significant decrease in total phenolics was observed after application of the sous-vide method (35% for brown teff and 11% for white teff). Main free phenolics of heat-treated teff were ferulic, protocatechuic, p-coumaric and ellagic acids, rutin and epigallocatechin. Main bound phenolics were ferulic, gallic, sinapic and ellagic acids, catechin and epigallocatechin. The detrimental effect on free and bound quercetin and bound cinnamic acid concentrations was also examined during heat treatment. Thermally treated brown teff showed a high level of in vitro organic matter digestibility if water cooking and rice cooker (both 99.5%) and sous-vide (96.5%) methods were applied. CONCLUSION: The sous-vide method may be recommended as the most suitable hydrothermal treatment for grains of teff when compared with water cooking and rice cooker methods. © 2017 Society of Chemical Industry.

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

Journal of the Science of Food and Agriculture

ISSN

0022-5142

e-ISSN

—

Svazek periodika

98

Číslo periodika v rámci svazku

8

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

8

Strana od-do

3014-3021

Kód UT WoS článku

000431662300019

EID výsledku v databázi Scopus

2-s2.0-85040017477