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In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L

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dc.title In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L en
dc.contributor.author Koubová, Eva
dc.contributor.author Mrázková, Martina
dc.contributor.author Sumczynski, Daniela
dc.contributor.author Orsavová, Jana
dc.relation.ispartof Journal of the Science of Food and Agriculture
dc.identifier.issn 0022-5142 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2018
utb.relation.volume 98
utb.relation.issue 8
dc.citation.spage 3014
dc.citation.epage 3021
dc.type article
dc.language.iso en
dc.publisher John Wiley and Sons Ltd.
dc.identifier.doi 10.1002/jsfa.8800
dc.relation.uri https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.8800
dc.subject antioxidant activity en
dc.subject digestibility en
dc.subject Eragrostis tef L. en
dc.subject phenolics en
dc.subject HPLC en
dc.description.abstract BACKGROUND: Total phenolic content, phenolic profile and antioxidant activity were determined in free and bound phenolic fractions of thermally treated brown and white teff grains. RESULTS: Phenolic content in raw brown and white teff (1540 and 992 mg gallic acid equivalent kg−1) as well as antioxidant activity (6.3 and 5.5 mmol trolox equivalent kg−1) were higher in free phenolic fractions. The most significant decrease in total phenolics was observed after application of the sous-vide method (35% for brown teff and 11% for white teff). Main free phenolics of heat-treated teff were ferulic, protocatechuic, p-coumaric and ellagic acids, rutin and epigallocatechin. Main bound phenolics were ferulic, gallic, sinapic and ellagic acids, catechin and epigallocatechin. The detrimental effect on free and bound quercetin and bound cinnamic acid concentrations was also examined during heat treatment. Thermally treated brown teff showed a high level of in vitro organic matter digestibility if water cooking and rice cooker (both 99.5%) and sous-vide (96.5%) methods were applied. CONCLUSION: The sous-vide method may be recommended as the most suitable hydrothermal treatment for grains of teff when compared with water cooking and rice cooker methods. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry en
utb.faculty Faculty of Technology
utb.faculty Faculty of Humanities
dc.identifier.uri http://hdl.handle.net/10563/1007916
utb.identifier.obdid 43878934
utb.identifier.scopus 2-s2.0-85040017477
utb.identifier.wok 000431662300019
utb.identifier.pubmed 29193097
utb.identifier.coden JSFAA
utb.source j-scopus
dc.date.accessioned 2018-05-18T15:12:07Z
dc.date.available 2018-05-18T15:12:07Z
dc.description.sponsorship TBU in Zlin [IGA/FT/2017/006]
utb.contributor.internalauthor Koubová, Eva
utb.contributor.internalauthor Mrázková, Martina
utb.contributor.internalauthor Sumczynski, Daniela
utb.contributor.internalauthor Orsavová, Jana
utb.fulltext.affiliation Eva Koubová, a* Martina Mrázková, a Daniela Sumczynski a and Jana Orsavová b ∗ Correspondence to: E Koubová, Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Zlín, Czech Republic. E-mail: kotaskova@ft.utb.cz a Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Zlín, Czech Republic b Language Centre, Tomas Bata University in Zlín, Zlín, Czech Republic
utb.fulltext.dates -
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utb.fulltext.sponsorship This research was supported by TBU in Zlín through internal grant IGA/FT/2017/006.
utb.scopus.affiliation Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Zlín, Czech Republic; Language Centre, Tomas Bata University in Zlín, Zlín, Czech Republic
utb.fulltext.projects IGA/FT/2017/006
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