Tag Archives: total phenolic content

1425-1434 G. Krumina–Zemture, I. Beitane and I. Cinkmanis
Flavonoids and total phenolic content in extruded buckwheat products with sweet and salty taste
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Flavonoids and total phenolic content in extruded buckwheat products with sweet and salty taste

G. Krumina–Zemture¹*, I. Beitane¹ and I. Cinkmanis²

¹Latvia University of Agriculture, Faculty of Food Technology, Department of Nutrition, Riga street 22, LV–3004, Jelgava, Latvia
²Latvia University of Agriculture, Faculty of Food Technology, Department of Chemistry, Liela street 2, LV–3001, Jelgava, Latvia
*Correspondence: gita.krumina@llu.lv

Abstract:

The aim of research was to evaluate the effect of added ingredients used for taste improvement on flavonoids and total phenolic content in extruded buckwheat products. The added ingredients were – sugar, vanilla sugar, stevia, agave syrup, cinnamon, caraway, garlic powder, sweet pepper powder and salt. Six extruded buckwheat products were analysed, where an extruded buckwheat product without added ingredients was a control sample, two extruded buckwheat products were with sweet taste and three products with salty taste. Total phenolic content was determined using the modified Folin–Ciocalteu method but flavonoid content according to LC-TOF-MS method.
The highest total phenolic content (p < 0.05) was determined in extruded buckwheat product with vanilla sugar + stevia (91.17 ± 0.67 GAE mg 100g-1DW). It was almost three times higher than in the control sample. The significant differences were observed in extruded buckwheat products with caraway + salt + agave syrup (41.5 ± 0.12 GAE mg 100g-1DW) and sweet pepper powder + salt + agave syrup (42.39 ± 0.80 GAE mg 100g-1DW) comparing to other extruded products (p < 0.05). The highest content of rutin and quercetin (p < 0.05) was established in extruded buckwheat product with garlic powder + salt + agave syrup, whereas the highest content of catechin and epicatechin – in extruded buckwheat product with vanilla sugar + stevia. The extruded buckwheat product with caraway + salt + agave syrup in addition contained luteolin, kaempferol and isoquercitrin. The results of research showed that some added ingredients used for taste improvement can significantly influence the total phenolic content and flavonoid content.

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1287–1294 M. Eliášová and L. Paznocht
Total phenolic content and antioxidant activity of tritordeum wheat and barley
Abstract |
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Total phenolic content and antioxidant activity of tritordeum wheat and barley

M. Eliášová* and L. Paznocht

Czech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Chemistry, Kamýcka 129, CZ16521, Prague 6, Czech Republic
*Correspondence: eliasovam@af.czu.cz

Abstract:

Whole grains are a source of numerous antioxidant compounds such as phenolic compounds, anthocyanins, phenolic acids, proanthocyanidins, lignans and others which are able to scavenge free radicals. Thus cereals seem to be very useful in preventing chronic diseases like metabolic syndrome (obesity, high blood pressure, high blood triglyceride and glucose levels), diabetes, neurodegenerative diseases, cancer and chronic inflammatory diseases. Recently, there has been an increased consumer demand for cereal based foods, especially whole cereals. Such demand provides scope for innovations of which an important one is introduction of a completely new cereal cross called tritordeum. This alternative cereal, which is presented as a good source of health beneficial compounds, was assessed in this study and compared with wheat and barley. The total phenolic content (TPC) and related total antioxidant activity (TAA) were investigated via two spectrophotometric methods using a stable 2,2-diphenyl-1-picryhydrazyl radical (DPPH) and Folin-Ciocalteau reagent respectively. Both TPC and related TAA values of tritordeum and wheat were similar but were significantly lower compared to barley. Results have also revealed a close relationship between TAA and TPC (R2 = 0.93, p < 0.05), which might suggest that increased antioxidant activity in those grains is caused by phenolic compounds contained in them. Tritordeum seems to represent a new cereal with good prospects; nevertheless more detailed analysis of its health related compounds is required.

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