Rocchetti Gabriele, Chiodelli Giulia, Giuberti Gianluca, Masoero Francesco, Trevisan Marco, Lucini Luigi
Institute of Food Science and Nutrition, Università Cattolica del Sacro Cuore, via Emilia parmense 84, 29122 Piacenza, Italy.
Institute of Environmental and Agricultural Chemistry, Università Cattolica del Sacro Cuore, via Emilia parmense 84, 29122 Piacenza, Italy.
Food Chem. 2017 Aug 1;228:367-373. doi: 10.1016/j.foodchem.2017.01.142. Epub 2017 Jan 31.
The characterization of phenolic fingerprints in common gluten-free flours is still scarce. Total phenolic and anthocyanin contents, antioxidant capacity and the entire phenolic profile were investigated for extracts from chickpea, sorghum, quinoa, black rice, lentil, amaranth, brown rice, oat and white rice flours, using soft wheat flour as a comparison. The highest phenolic content was found in black rice, followed by quinoa extracts (147.9 and 87.2mg gallic acid equivalents 100g, respectively). Consistently, antioxidant capacity was highest in black rice and quinoa flours (34mmol trolox equivalents 100g), while anthocyanins were highest in black rice flour. Data showed a high correlation between phenolic content and both reducing and scavenging activities, with Pearson's coefficient of 0.90 and 0.91, respectively. Although the entire phenolic profile was diverse and differed among flours, these represent a valuable source of health-promoting compounds, mainly belonging to flavonoids, phenolic acids and lignans.
常见无麸质面粉中酚类指纹图谱的表征仍然匮乏。以软质小麦粉作为对照，对鹰嘴豆、高粱、藜麦、黑米、小扁豆、苋菜、糙米、燕麦和白米粉提取物中的总酚和花青素含量、抗氧化能力以及完整的酚类图谱进行了研究。黑米中的酚类含量最高，其次是藜麦提取物（分别为147.9和87.2mg没食子酸当量/100g）。同样，黑米和藜麦面粉的抗氧化能力最高（34mmol Trolox当量/100g），而黑米面粉中的花青素含量最高。数据显示酚类含量与还原和清除活性之间具有高度相关性，皮尔逊系数分别为0.90和0.91。尽管不同面粉的完整酚类图谱各不相同，但它们都是促进健康化合物的宝贵来源，主要包括黄酮类、酚酸类和木脂素类。
