Lorente-Mento José Manuel, Lucas-González Raquel, Sayas-Barbera Estrella, Pérez-Álvarez José Ángel, Fernández-López Juana, Viuda-Martos Manuel
IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, 03312 Orihuela, Alicante, Spain.
Foods. 2020 Jun 3;9(6):727. doi: 10.3390/foods9060727.
The goals of this research were determined the proximate composition, physico-chemical, techno-functional properties, the polyphenolic profile, the organic acids and sugar content and the antioxidant capacities of flours obtained from almonds skins var. comuna (ASFC) and var. fritz (ASFF) coproducts produced in industry. The chemical composition and physico-chemical properties (pH, water activity and color) were determined. The water holding, oil holding and swelling capacities were also determined, as well as the polyphenolic profile. For the antioxidant capacity, four different assays were used namely: 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH); Ferrous ions chelating activity (FIC); Ferric reducing antioxidant power (FRAP) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay (ABTS). The flours obtained from ASFC and ASFF had a high content of dietary fiber (70.50 and 69.83 g/100 g, respectively). The polyphenolic profile, determined by High Performance Liquid Chromatography, identified 21 and 19 polyphenolic compounds in both ASFC and ASFF, being epicatechin and catechin the most abundant compounds. In reference to the antioxidant capacity regards, with all methods assayed except FRAP, ASFC had higher antioxidant activity than ASFF. These coproducts show good technological and antioxidant properties, which makes them a good alternative for its use in the development of new foods.
本研究的目标是测定从工业生产的杏仁皮变种科穆纳（ASFC）和变种弗里茨（ASFF）副产品中获得的面粉的近似成分、物理化学性质、技术功能特性、多酚谱、有机酸和糖含量以及抗氧化能力。测定了化学成分和物理化学性质（pH值、水分活度和颜色）。还测定了持水能力、持油能力和膨胀能力以及多酚谱。对于抗氧化能力，使用了四种不同的测定方法，即：2,2-二苯基-1-苦基肼自由基清除测定法（DPPH）；亚铁离子螯合活性（FIC）；铁还原抗氧化能力（FRAP）和2,2'-偶氮双（3-乙基苯并噻唑啉-6-磺酸）自由基清除测定法（ABTS）。从ASFC和ASFF获得的面粉膳食纤维含量很高（分别为70.50和69.83克/100克）。通过高效液相色谱法测定的多酚谱在ASFC和ASFF中分别鉴定出21种和19种多酚化合物，表儿茶素和儿茶素是最丰富的化合物。关于抗氧化能力，除FRAP外，在所有测定方法中，ASFC的抗氧化活性均高于ASFF。这些副产品具有良好的技术和抗氧化性能，这使其成为开发新食品的良好替代品。
