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The nutritional value of non-traditional gluten-free flakes and their antioxidant activity

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dc.title The nutritional value of non-traditional gluten-free flakes and their antioxidant activity en
dc.contributor.author Šťastná, Kristýna
dc.contributor.author Mrázková, Martina
dc.contributor.author Sumczynski, Daniela
dc.contributor.author Cındık, Betül
dc.contributor.author Yalçın, Erkan
dc.relation.ispartof Antioxidants
dc.identifier.issn 2076-3921 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 8
utb.relation.issue 11
dc.type article
dc.language.iso en
dc.publisher MDPI AG
dc.identifier.doi 10.3390/antiox8110565
dc.relation.uri https://www.mdpi.com/2076-3921/8/11/565
dc.subject antioxidant en
dc.subject ABTS en
dc.subject DPPH en
dc.subject Oryza sativa L. en
dc.subject Chenopodium quinoa Willd en
dc.subject Eragrostis tef L. en
dc.subject flake en
dc.subject HPLC en
dc.subject in vitro digestibility en
dc.description.abstract Nowadays, there is a growing interest for foods with a lower sugar content and rich in fiber and biologically active substances. The main purpose of this study was to prepare flakes from non-traditional pigmented cereals (Oryza sativa, Chenopodium quinoa, and Eragrostis tef ) and to analyze their fibre, sugar, and in vitro digestibility values. Regarding phenolic antioxidants (soluble, soluble conjugated, and insoluble bound fractions), their content and antioxidant activity were measured using spectrophotometry and high performance liquid chromatography (HPLC) methods. Hydrothermally treated grains resulted in flakes with higher total dietary fibre contents (11.1–24.4%), quinoa and teff flakes were rich in maltose (up to 42.0 mg/g). Non-traditional flakes had lower in vitro digestibility, but conversely, they exhibited the highest phenolic contents corresponding with the highest antioxidant activity values (up to 2.33 mg Gallic acid equivalent/g of total phenolic content and 1.59 mg Trolox equivalent/g for 2,2-diphenyl-1-picrylhydrazyl (DPPH) in case of brown teff). Among free phenolics, the main contributors to an antioxidant activity were p-coumaric, o-coumaric, and gallic acids (r > 0.8186); among the soluble conjugated fractions, they were epigallocatechin, epicatechin, caffeic, and vanillic acids (r > 0.5935); while caffeic, protocatechuic, and ferulic acids (r > 0.5751) were the main contributors among the insoluble bound phenolics. © 2019 by the authors. Licensee MDPI, Basel, Switzerland. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1009472
utb.identifier.obdid 43880604
utb.identifier.scopus 2-s2.0-85075425713
utb.identifier.wok 000502268400061
utb.identifier.pubmed 31744166
utb.source j-scopus
dc.date.accessioned 2019-12-20T12:39:21Z
dc.date.available 2019-12-20T12:39:21Z
dc.description.sponsorship TOMAS BATA UNIVERSITY IN ZLIN [IGA/FT/2019/004]
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.ou Department of Food Analysis and Chemistry
utb.contributor.internalauthor Šťastná, Kristýna
utb.contributor.internalauthor Mrázková, Martina
utb.contributor.internalauthor Sumczynski, Daniela
utb.fulltext.sponsorship This research was funded by TOMAS BATA UNIVERSITY IN ZLÍN, grant No. IGA/FT/2019/004.
utb.wos.affiliation [St'astna, Kristyna; Mrazkova, Martina; Sumczynski, Daniela] Tomas Bata Univ Zlin, Dept Food Anal & Chem, Vavreckova 275, Zlin 76001, Czech Republic; [Cindik, Betul; Yalcin, Erkan] Abant Izzet Baysal Univ, Dept Food Engn, Golkoy Campus, TR-14030 Bolu, Turkey
utb.scopus.affiliation Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Vavrečkova 275, Zlín, 760 01, Czech Republic; Department of Food Engineering, Bolu Abant Ízzet Baysal University, Gölköy Campus, Bolu, 14030, Turkey
utb.fulltext.projects IGA/FT/2019/004
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