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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...

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Autores principales: Zhang, Chao, Guo, Xiaoxue, Guo, Ruijia, Zhu, Lin, Qiu, Xinrong, Yu, Xiaohan, Chai, Jun, Gu, Chunhe, Feng, Zhen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
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.
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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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