Flavonoids and total phenolic content in extruded buckwheat products with sweet and salty taste
Laen...
Failid
Kuupäev
2018
Kättesaadav alates
Autorid
Krumina–Zemture, G.
Beitane, I.
Cinkmanis, I.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
The aim of research was to evaluate the effect of added
ingredients used for taste
improvement on flavonoids and total phenolic c
ontent 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 produc
t 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
-
1
DW). It was almost three times higher than
in the control sample. The significant difference
s were observed in extruded buckwheat products
with caraway + salt + agave syrup (41.5
±
0.12
GAE
mg
100g
-
1
DW) and sweet pepper powder +
salt + agave syrup (42.39
±
0.80 GAE
mg
100g
-
1
DW) 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 buckw
heat 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 fl
avonoid content.
Kirjeldus
Article
Märksõnad
buckwheat, extrusion, flavonoids, total phenolic content, articles