Department of Inorganic Chemistry, Medical University of Lublin, ul. Chodźki 4a, 20-093 Lublin, Poland.
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, ul. Głęboka 31, 20-612 Lublin, Poland.
Molecules. 2019 Apr 1;24(7):1262. doi: 10.3390/molecules24071262.
Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.
荞麦是酚类化合物、维生素和必需氨基酸的丰富来源。本文讨论了从烤荞麦粒面粉中获得创新的无麸质、预煮面条的过程，荞麦粒是天然抗氧化剂的丰富来源，其中包括酚酸。作者还确定了挤出机螺杆速度和原料含水量对游离酚酸含量的影响。采用高效液相色谱-电喷雾电离串联质谱法（HPLC-ESI-MS/MS）对面条中的酚酸进行定性和定量分析。验证了色谱方法。对于游离酚酸总含量最高的提取物和未加工的烤荞麦粉，还进行了 TLC-DPPH 测试，以确定测试面条的抗氧化性能。原料中的水分含量对酚酸含量有影响。所有用水分含量达到 32%的荞麦粉制成的面条的游离总酚酸含量都高于其他水分含量为 30%和 34%的混合物。
