Flavonoids profile in pasta and cookies fortified with common buckwheat sprouts or microgreens flour

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F86652079%3A_____%2F25%3A00618866" target="_blank" >RIV/86652079:_____/25:00618866 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60076658:12220/25:43910956

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0969698924003886" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0969698924003886</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jcs.2024.104092" target="_blank" >10.1016/j.jcs.2024.104092</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Flavonoids profile in pasta and cookies fortified with common buckwheat sprouts or microgreens flour

Popis výsledku v původním jazyce

Common buckwheat sprouts are known to be a functional food, but thermal processing can cause changes in the composition of final products made using those sprouts. This study’s aim was to compare changes in the contents of selected flavonoids during fortification of pasta and cookies with flour from buckwheat sprouts or microgreens and to evaluate the effect of heat treatment on the flavonoid contents. The pasta was prepared with 0%, 10%, 15%, and 20% proportions of sprout flour or with 10% of flour from microgreens. Mixtures of 0%, 5%, 10%, 15%, and 20% buckwheat flour from sprouts with wheat flour were used for cookie production. The contents of orientin, homoorientin, vitexin, isovitexin, and rutin were determined by HPLC. The contents of isovitexin, homoorientin, vitexin, rutin, and orientin in cookies and pasta increased linearly with larger proportions of sprouts. Baking at 160◦C for 15 min significantly reduced contents of the determined flavonoids in cookies containing sprout flour (retention factor 64–74%). When pasta was dried for 6 h in a hot-air oven at a maximum n90 C and then cooked for 10 min, there was no significant decrease in flavonoids. Lowest retention was found for rutin content.

Název v anglickém jazyce

Flavonoids profile in pasta and cookies fortified with common buckwheat sprouts or microgreens flour

Popis výsledku anglicky

Common buckwheat sprouts are known to be a functional food, but thermal processing can cause changes in the composition of final products made using those sprouts. This study’s aim was to compare changes in the contents of selected flavonoids during fortification of pasta and cookies with flour from buckwheat sprouts or microgreens and to evaluate the effect of heat treatment on the flavonoid contents. The pasta was prepared with 0%, 10%, 15%, and 20% proportions of sprout flour or with 10% of flour from microgreens. Mixtures of 0%, 5%, 10%, 15%, and 20% buckwheat flour from sprouts with wheat flour were used for cookie production. The contents of orientin, homoorientin, vitexin, isovitexin, and rutin were determined by HPLC. The contents of isovitexin, homoorientin, vitexin, rutin, and orientin in cookies and pasta increased linearly with larger proportions of sprouts. Baking at 160◦C for 15 min significantly reduced contents of the determined flavonoids in cookies containing sprout flour (retention factor 64–74%). When pasta was dried for 6 h in a hot-air oven at a maximum n90 C and then cooked for 10 min, there was no significant decrease in flavonoids. Lowest retention was found for rutin content.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

<a href="/cs/project/LM2023048" target="_blank" >LM2023048: Česká infrastruktura sledování uhlíku</a><br>

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Journal of Cereal Science

ISSN

0733-5210

e-ISSN

1095-9963

Svazek periodika

121

Číslo periodika v rámci svazku

JAN

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

104092

Kód UT WoS článku

001393181000001

EID výsledku v databázi Scopus

2-s2.0-85212567044