The effect of whole grain buckwheat flour storage on the content of phenolic compounds
2016
Škrobot, Dubravka (Institute of Food Technology, Novi Sad (Serbia)) | Mišan, Aleksandra (Institute of Food Technology, Novi Sad (Serbia)) | Sakač, Marijana (Institute of Food Technology, Novi Sad (Serbia)) | Mandić, Anamarija (Institute of Food Technology, Novi Sad (Serbia)) | Pestorić, Mladenka (Institute of Food Technology, Novi Sad (Serbia)) | Jovanov, Pavle (Institute of Food Technology, Novi Sad (Serbia))
A growing trend for nutraceutical and gluten-free cereal-based products highlights the need for investigation and usage of novel ingredients. Buckwheat is one of the potential components for the development of gluten-free and functional products due to a high content of phenolic compounds that are associated with antioxidant properties of foods. However, during storage of buckwheat flour, the content of phenolic compounds is changed. This article provides the insight into the effect of storage of buckwheat grains on phenolic compounds content. Buckwheat grains were analysed prior to and after the storage period. Grains were stored at the room temperature (25 °C) for a year. Fifteen phenolic compounds, phenolic acids and flavonoids, both in free and bound forms were identified and quantified by using HPLC-DAD method, on 1.8 µm, 4.6 x 50 mm reversed phase column. The obtained results showed a considerable reduction of free and significant increase of bound forms of phenolic compounds during the storage period. Rutin content reduction was followed by increase of quercetin content.
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