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Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities
Experiments were performed to determine the effect of roasting whole wheat flours at 80 °C, 100 °C and 120 °C for 30 min on four forms of phenolics, Maillard reaction products (MRPs), and the DPPH scavenging activity (DSA) at 15, 30 and 45 days after flowering (15-DAF, 30-DAF, and 45-DAF). Roasting...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9943760/ https://www.ncbi.nlm.nih.gov/pubmed/36845526 http://dx.doi.org/10.1016/j.fochx.2022.100548 |
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author | Zhang, Chao Guo, Xiaoxue Guo, Ruijia Zhu, Lin Qiu, Xinrong Yu, Xiaohan Chai, Jun Gu, Chunhe Feng, Zhen |
author_facet | Zhang, Chao Guo, Xiaoxue Guo, Ruijia Zhu, Lin Qiu, Xinrong Yu, Xiaohan Chai, Jun Gu, Chunhe Feng, Zhen |
author_sort | Zhang, Chao |
collection | PubMed |
description | Experiments were performed to determine the effect of roasting whole wheat flours at 80 °C, 100 °C and 120 °C for 30 min on four forms of phenolics, Maillard reaction products (MRPs), and the DPPH scavenging activity (DSA) at 15, 30 and 45 days after flowering (15-DAF, 30-DAF, and 45-DAF). Roasting increased the phenolic content and antioxidant activity of the wheat flours, which were the dominant contributions to the formation of Maillard reaction products. The highest total phenolic content (TPC) and total phenolic DSA (TDSA) were determined in the DAF-15 flours at 120 °C/30 min. The DAF-15 flours exhibited the highest browning index and fluorescence of free intermediate compounds and advanced MRPs, suggesting that a substantial quantity of MRPs were formed. Four forms of phenolic compounds were detected with significantly different DSAs in the roasted wheat flours. The insoluble-bound phenolic compounds exhibited the highest DSA, followed by the glycosylated phenolic compounds. |
format | Online Article Text |
id | pubmed-9943760 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-99437602023-02-23 Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities Zhang, Chao Guo, Xiaoxue Guo, Ruijia Zhu, Lin Qiu, Xinrong Yu, Xiaohan Chai, Jun Gu, Chunhe Feng, Zhen Food Chem X Research Article Experiments were performed to determine the effect of roasting whole wheat flours at 80 °C, 100 °C and 120 °C for 30 min on four forms of phenolics, Maillard reaction products (MRPs), and the DPPH scavenging activity (DSA) at 15, 30 and 45 days after flowering (15-DAF, 30-DAF, and 45-DAF). Roasting increased the phenolic content and antioxidant activity of the wheat flours, which were the dominant contributions to the formation of Maillard reaction products. The highest total phenolic content (TPC) and total phenolic DSA (TDSA) were determined in the DAF-15 flours at 120 °C/30 min. The DAF-15 flours exhibited the highest browning index and fluorescence of free intermediate compounds and advanced MRPs, suggesting that a substantial quantity of MRPs were formed. Four forms of phenolic compounds were detected with significantly different DSAs in the roasted wheat flours. The insoluble-bound phenolic compounds exhibited the highest DSA, followed by the glycosylated phenolic compounds. Elsevier 2022-12-17 /pmc/articles/PMC9943760/ /pubmed/36845526 http://dx.doi.org/10.1016/j.fochx.2022.100548 Text en © 2022 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Research Article Zhang, Chao Guo, Xiaoxue Guo, Ruijia Zhu, Lin Qiu, Xinrong Yu, Xiaohan Chai, Jun Gu, Chunhe Feng, Zhen Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities |
title | Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities |
title_full | Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities |
title_fullStr | Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities |
title_full_unstemmed | Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities |
title_short | Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities |
title_sort | insights into the effects of extractable phenolic compounds and maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9943760/ https://www.ncbi.nlm.nih.gov/pubmed/36845526 http://dx.doi.org/10.1016/j.fochx.2022.100548 |
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