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Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour

The formation of Maillard reaction products (MRPs) in gluten-free bread made from roasted and raw buckwheat flour was examined. The levels of phenolic compounds such as flavonoids (catechin, naringenin, quercetin, rutin, and others) and phenolic acids (like 4-hydroxybenzoic, caffeic, dihydroxybenzoi...

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Autores principales: Różańska, Maria Barbara, Siger, Aleksander, Szwengiel, Artur, Dziedzic, Krzysztof, Mildner-Szkudlarz, Sylwia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7961691/
https://www.ncbi.nlm.nih.gov/pubmed/33806318
http://dx.doi.org/10.3390/molecules26051361
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author Różańska, Maria Barbara
Siger, Aleksander
Szwengiel, Artur
Dziedzic, Krzysztof
Mildner-Szkudlarz, Sylwia
author_facet Różańska, Maria Barbara
Siger, Aleksander
Szwengiel, Artur
Dziedzic, Krzysztof
Mildner-Szkudlarz, Sylwia
author_sort Różańska, Maria Barbara
collection PubMed
description The formation of Maillard reaction products (MRPs) in gluten-free bread made from roasted and raw buckwheat flour was examined. The levels of phenolic compounds such as flavonoids (catechin, naringenin, quercetin, rutin, and others) and phenolic acids (like 4-hydroxybenzoic, caffeic, dihydroxybenzoic, ferulic, gallic, syringic, vanillic, and p-coumaric) were measured using reversed-phase ultra-high performance liquid chromatography-electrospray ionization mass spectrometry (RP–UHPLC–ESI-MS). Early and advanced Maillard reaction products were analyzed using HPLC, whereas spectrofluorimetric analysis was used to determine the levels of fluorescent intermediate compounds (FIC). The total levels of phenolic compounds were higher in the case of buckwheat bread prepared from roasted buckwheat flour (156 and 140 µg/g of crumb and crust, respectively). Rutin, gallic acid, and catechin were the most abundant phenolic compounds detected in roasted buckwheat bread. The roasting process resulted in significantly lower radical scavenging capacities (ABTS) of the total phenolics and flavonoids in the buckwheat bread. Taking into consideration these Maillard reaction products, we observed a significant increase in FIC level in roasted buckwheat crumb and crust (at about 40%, and 38%, respectively). At the same time, the Nε-(carboxymethyl)lysine (CML) level did not change in roasted or raw buckwheat bread crumb, though in roasted buckwheat crust the concentration of CML increased by about 21%.
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spelling pubmed-79616912021-03-17 Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour Różańska, Maria Barbara Siger, Aleksander Szwengiel, Artur Dziedzic, Krzysztof Mildner-Szkudlarz, Sylwia Molecules Article The formation of Maillard reaction products (MRPs) in gluten-free bread made from roasted and raw buckwheat flour was examined. The levels of phenolic compounds such as flavonoids (catechin, naringenin, quercetin, rutin, and others) and phenolic acids (like 4-hydroxybenzoic, caffeic, dihydroxybenzoic, ferulic, gallic, syringic, vanillic, and p-coumaric) were measured using reversed-phase ultra-high performance liquid chromatography-electrospray ionization mass spectrometry (RP–UHPLC–ESI-MS). Early and advanced Maillard reaction products were analyzed using HPLC, whereas spectrofluorimetric analysis was used to determine the levels of fluorescent intermediate compounds (FIC). The total levels of phenolic compounds were higher in the case of buckwheat bread prepared from roasted buckwheat flour (156 and 140 µg/g of crumb and crust, respectively). Rutin, gallic acid, and catechin were the most abundant phenolic compounds detected in roasted buckwheat bread. The roasting process resulted in significantly lower radical scavenging capacities (ABTS) of the total phenolics and flavonoids in the buckwheat bread. Taking into consideration these Maillard reaction products, we observed a significant increase in FIC level in roasted buckwheat crumb and crust (at about 40%, and 38%, respectively). At the same time, the Nε-(carboxymethyl)lysine (CML) level did not change in roasted or raw buckwheat bread crumb, though in roasted buckwheat crust the concentration of CML increased by about 21%. MDPI 2021-03-04 /pmc/articles/PMC7961691/ /pubmed/33806318 http://dx.doi.org/10.3390/molecules26051361 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Różańska, Maria Barbara
Siger, Aleksander
Szwengiel, Artur
Dziedzic, Krzysztof
Mildner-Szkudlarz, Sylwia
Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
title Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
title_full Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
title_fullStr Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
title_full_unstemmed Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
title_short Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
title_sort maillard reaction products in gluten-free bread made from raw and roasted buckwheat flour
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7961691/
https://www.ncbi.nlm.nih.gov/pubmed/33806318
http://dx.doi.org/10.3390/molecules26051361
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