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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Effects of anthocyanin-rich popping maize flour on the phenolic profile and the antioxidant capacity of mix-bread and its physical and sensory properties

100%
Simic M., Zilic S., Simuruna O., Filipcev B., Skrobot D., Vancetovic J.
Polish Journal of Food and Nutrition Sciences
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2018
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tom 68
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nr 4
In this study, the effect of anthocyanin-rich popping maize flour on phenolic profile, antioxidant capacity and color of bread were investigated. Texture and sensory properties of maize mix-breads were evaluated also. Replacing 30% of wheat flour with blue- and dark-red-seeded maize flours increased the content of total phenolic compounds, ferulic and p-coumaric acids of mix-breads compared to the control bread. In addition, anthocyanins from maize flours improved functional profile of breads. Despite thermal degradation, the content of anthocyanins in crumb of blue and dark-red maize mix-breads was high and amounted to 142.3 mg CGE/kg and 84.4 mg CGE/kg, respectively. In his acylated and non-acylated forms, cyanidin 3-glucoside was the most prevalent anthocyanins in maize mix-breads. However, given to the synergistic and antagonistic interaction that arises from the coexistence of numerous antioxidant compounds in food, anthocyanin-rich maize flour had no effect on the increase in the bread antioxidant capacity. Anthocyanin-rich maize flour changed the bread crumb color to a red range. Although maize mix-breads had worse textural properties compared to the wheat bread, their sensory quality was improved.
2

Phenolic compounds profile and antioxidant activity of Persea americana Mill. peel and seed extracts

100%
Kosinska A., Karamac M., Estrella I., Hernandez T., Amarowicz R.
Polish Journal of Food and Nutrition Sciences
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2011
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tom 61
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nr Suppl.1
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Evaluation of photochemiluminescent, spectrophotometric and cyclic voltammetry methods for the measurement of the antioxidant capacity: the case of roots separated from buckwheat sprouts

84%
Zielinska D., Wiczkowski W., Piskula M. K.
Polish Journal of Food and Nutrition Sciences
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2008
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tom 58
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nr 1
This paper describes the use of photochemiluminescence (PCL), spectrophotometric methods (TEAC, FCR reducing capacity) and cyclic voltammetry for the measurement of the antioxidant capacity of roots obtained from dark- and light-grown buckwheat sprouts. A 80% methanol was used for the preparation of extracts originated from roots separated from 6 and 8 DAS (days after seeding) buckwheat sprouts. The 8 days germination period was sufficient to obtain a good quality sprouts with completely removed pericarps and therefore the roots were collected within this period for the experiments. Comparison of the PCL with TEAC assays showed that these methods provided similar values of antioxidant capacity of the roots. Results showed that antioxidant capacity of roots separated from 6 and 8 days sprouts obtained under dark conditions was higher than that noted for roots separated from sprouts planted in light. The FCR reducing capacity values of roots originated from dark and light-grown sprouts were highly correlated with PCL ACL (r= 0.94 and r=1.00, respectively) and TEAC values (r= 0.98 and r=0.99, respectively). The antioxidant capacity of roots obtained from sprouts produced under dark and light conditions evaluated by PCL and TEAC assay gave almost four and three times higher values than that provided by cyclic experiments. In contrast, an excellent agreement was noted between data provided by FCR reducing capacity and antioxidant capacity obtained by cyclic voltammetric experiments indicating that only part of antioxidants present in the root extracts was able to be oxidized on a glassy carbon electrode. The phenolic compounds were the main antioxidants found in root extracts. It was suggested that antioxidant capacity of roots separated from sprouts may be a potential indicator of sprouts resistance against reactive oxygen intermediates resulting in healthy buckwheat sprouts for a consumer.
4
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Effect of dry heat puffing on nutritional composition, fatty acid, amino acid and phenolic profiles of pseudocereals grains

67%
Paucar-Menacho L. M., Duenas M., Penas E., Frias J., Martinez-Villaluenga C.
Polish Journal of Food and Nutrition Sciences
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2018
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tom 68
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nr 4
The impact of puffing on nutritional composition and phenolic profiles of kiwicha (Amaranthus caudatus L.) and quinoa (Chenopodium quinoa Willd.) was investigated. Popped kiwicha showed increased protein and lipid contents and lower contents of carbohydrates compared to the untreated grains. Higher lipid, ash and carbohydrates contents and a decreased protein content were observed after puffing of quinoa. Fatty acid profile and ω-6/ω-3 ratio was not affected by puffing, although it was observed a healthier ratio in quinoa (7:1) compared to kiwicha (65:1). Thermal treatment reduced essential amino acid contents and protein quality of both grains, although amino acids content remained adequate according to FAO/WHO requirements for adults. puffing decreased hydroxybenzoic and hydroxycinnamic acids content of both pseudocereals. Flavonoid levels were negatively affected by puffing in kiwicha while a noticeable increase was observed in popped quinoa. In summary, puffing of kiwicha and quinoa grains is an alternative processing method to obtain expanded products or precooked flours of adequate nutritional value.
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