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Determination of free and bound phenolics using HPLC-DAD, antioxidant activity and in vitro digestibility of Eragrostis tef

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dc.title Determination of free and bound phenolics using HPLC-DAD, antioxidant activity and in vitro digestibility of Eragrostis tef en
dc.contributor.author Kotásková, Eva
dc.contributor.author Sumczynski, Daniela
dc.contributor.author Mlček, Jiří
dc.contributor.author Valášek, Pavel
dc.relation.ispartof Journal of Food Composition and Analysis
dc.identifier.issn 0889-1575 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2016
utb.relation.volume 46
dc.citation.spage 15
dc.citation.epage 21
dc.type article
dc.language.iso en
dc.publisher Academic Press
dc.identifier.doi 10.1016/j.jfca.2015.11.001
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0889157515002343
dc.subject Antioxidant activity en
dc.subject Eragrostis tef en
dc.subject Flavonoids en
dc.subject Food analysis en
dc.subject Food composition en
dc.subject Gluten-free cereals en
dc.subject In vitro digestibility en
dc.subject Phenolics en
dc.subject Teff en
dc.description.abstract White and brown Eragrostis tef were assessed for total flavonoid and phenolic content, HPLC profile of the most common phenolics and antioxidant activity including both free and bound phenolics. Antioxidant activity was evaluated in correlation with free and bound phenolics and in vitro digestibility was determined. Content of flavonoids (0.52-1.02mg RE/g) and phenolics (0.90-1.42mg GAE/g) as well as antioxidant activity (1.70-4.37μmol TEAC/g using ABTS method) was higher in free phenolic fraction. Correlation showed that bound flavonoids were not significant contributors to antioxidant activity (R2=0.4513 and 0.4893, respectively). The main free phenolics in brown teff were trans-p-coumaric, protocatechuic, ferulic and gallic acids, while the major free phenolics in white teff were rutin, protocatechuic and ferulic acids. The main bound phenolics in brown teff were ferulic and gallic acids, quercetin and catechin, in white teff ferulic acid, rutin, catechin and quercetin. Cooked teff showed very high level of in vitro organic matter digestibility (80.5-85.1%), whereas brown teff was significantly more digestible than white teff (P<0.05). © 2015 Elsevier Inc. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1005750
utb.identifier.obdid 43874956
utb.identifier.scopus 2-s2.0-84947273891
utb.identifier.wok 000371100000003
utb.identifier.coden JFCAE
utb.source j-scopus
dc.date.accessioned 2015-12-14T17:36:22Z
dc.date.available 2015-12-14T17:36:22Z
dc.description.sponsorship TBU in Zlin [IGA/FT/2015/010]
utb.contributor.internalauthor Kotásková, Eva
utb.contributor.internalauthor Sumczynski, Daniela
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Valášek, Pavel
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