红外烘烤对苦荞品种抗氧化活性、酚类成分和美拉德反应产物的影响。
Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties.
机构信息
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
P.G. Department of Biotechnology, Khalsa College, Amritsar 143002, Punjab, India.
出版信息
Food Chem. 2019 Jul 1;285:240-251. doi: 10.1016/j.foodchem.2019.01.141. Epub 2019 Jan 31.
The effect of infrared roasting (130, 150 and 170 °C for 10 min) on antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), Maillard reaction products (MRP) and phenolic profile in eight Tartary buckwheat (Fagopyrum tataricum) varieties were investigated. TFC (23.74-28.67 mg RE/g) remained unchanged at 130 °C and 150 °C but exhibited a sharp decline at 170 °C. TPC (8.90-14.72 mg GAE/g) and TAA (11.37-12.74 μmol TE/g) decreased significantly with increase in roasting temperature. The lowest fluorescence of advanced MRP (FAST) index was observed for buckwheat roasted at 130 °C (230.76-338.55%) and the highest at 170 °C (420.30-523.72%). IC-341651 and IC-107994 had high antioxidant properties and SMLBW-4 exhibited lowest browning index (BI), free fluorescent intermediate compounds (FIC) and FAST index, indicating the least MRP formation. Gallic acid and quercetin were detected in only bound and free-form, respectively. Rutin was the most thermostable polyphenol detected in all buckwheat varieties.
红外烘焙（130、150 和 170°C 各 10 分钟）对 8 个苦荞品种的抗氧化活性、总酚含量（TPC）、总黄酮含量（TFC）、美拉德反应产物（MRP）和酚类组成的影响。在 130°C 和 150°C 时 TFC（23.74-28.67mgRE/g）保持不变，但在 170°C 时急剧下降。TPC（8.90-14.72mgGAE/g）和 TAA（11.37-12.74μmolTE/g）随烘焙温度的升高而显著降低。在 130°C 烘焙的荞麦中观察到最低的先进 MRP（FAST）指数（230.76-338.55%），在 170°C 烘焙的荞麦中观察到最高的 FAST 指数（420.30-523.72%）。IC-341651 和 IC-107994 具有较高的抗氧化性能，SMLBW-4 表现出最低的褐变指数（BI）、游离荧光中间化合物（FIC）和 FAST 指数，表明形成的 MRP 最少。仅在结合态和游离态检测到没食子酸和槲皮素。芦丁是所有苦荞品种中检测到的最耐热多酚。
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