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

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dc.authorid0000-0002-9378-1429en_US
dc.authorid0000-0002-7417-9088
dc.contributor.authorStastna, Kristyna
dc.contributor.authorMrazkova, Martina
dc.contributor.authorSumczynski, Daniela
dc.contributor.authorCındık, Betül
dc.contributor.authorYalçın, Erkan
dc.date.accessioned2021-06-23T19:50:38Z
dc.date.available2021-06-23T19:50:38Z
dc.date.issued2019
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractNowadays, 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.en_US
dc.identifier.doi10.3390/antiox8110565
dc.identifier.issn2076-3921
dc.identifier.issue11en_US
dc.identifier.pmid31744166en_US
dc.identifier.scopus2-s2.0-85075425713en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.3390/antiox8110565
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9828
dc.identifier.volume8en_US
dc.identifier.wosWOS:000502268400061en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorCındık, Betül
dc.institutionauthorYalçın, Erkan
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofAntioxidantsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidanten_US
dc.subjectABTSen_US
dc.subjectDPPHen_US
dc.subjectOryza Sativa L.en_US
dc.subjectChenopodium Quinoa Willden_US
dc.subjectEragrostis Tef L.en_US
dc.subjectFlakeen_US
dc.subjectHPLCen_US
dc.subjectIn Vitro Digestibilityen_US
dc.titleThe nutritional value of non-traditional gluten-free flakes and their antioxidant activityen_US
dc.typeArticleen_US

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