Dpto. Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Pza Ramón y Cajal, s/n, E-28040 Madrid, Spain.
Food Funct. 2018 Feb 21;9(2):819-829. doi: 10.1039/c7fo01730h.
Pulses are well known to be gluten-free functional foods that provide a rich source of nutritional and healthy compounds with antioxidant-promoting activity. In the present study, the bioactive compounds, dietary fibre, arabinoxylans, individual phenolic compounds and tocopherols, were evaluated in different lentil flours (raw and extruded at 140 and 160 °C) formulated with nutritional yeasts, along with the changes induced by the extrusion process. The total dietary fibre and arabinoxylan content significantly (p < 0.05) increased after the extrusion process while a significant decrease of all tocopherol isoforms was also observed. Catechin, caffeic, kaempferol and quercetin derivatives were identified in the raw and extruded lentil flours. The decreases of total phenolic and individual phenolic compounds were directly related to the extrusion temperature; total phenolics and catechin hexoside exhibited a larger decrease in the lentil flours formulated with higher content of nutritional yeast (12 and 16%). The antioxidant activity results, determined using different assays, reflected the important effect of extrusion processing and food ingredients.
脉冲是众所周知的无麸质功能性食品，提供丰富的营养和健康化合物的来源，具有抗氧化促进活性。在本研究中，评估了不同的小扁豆粉（生的和挤压在 140 和 160°C）中生物活性化合物、膳食纤维、阿拉伯木聚糖、酚类化合物和生育酚的含量，同时评估了挤压过程引起的变化。膳食纤维和阿拉伯木聚糖的含量在挤压后显著增加（p<0.05），而所有生育酚异构体的含量也显著降低。在生的和挤压的小扁豆粉中鉴定出了儿茶素、咖啡酸、山奈酚和槲皮素衍生物。总酚和个体酚类化合物的减少与挤压温度直接相关；总酚和儿茶素半乳糖苷在含有较高含量营养酵母（12 和 16%）的小扁豆粉中表现出更大的减少。使用不同的测定方法测定的抗氧化活性结果反映了挤压加工和食品成分的重要影响。
