Grupo de Investigación de Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel Unamuno, 37007 Salamanca, Spain.
Food Chem. 2021 Jan 15;335:127331. doi: 10.1016/j.foodchem.2020.127331. Epub 2020 Jul 2.
Teff is currently being incorporated into a range of foodstuffs, especially gluten-free flakes and extruded products. The main objective of this work was to assess the effects of different treatments (industrial milling, formation of flakes and extrusion) on the phenolic composition of two types of teff grains differing in their colour (white and brown). Fifty-nine phenolic compounds were detected by HPLC-DAD-MS. C-glycosyl flavones accounted for more than 90% of the total phenolic contents in both teff types. White teff mostly contained apigenin-derived flavones (86-92%), whereas luteolin derivatives prevailed in brown teff (91-94%). The industrial processes, mainly flaking and extrusion, caused marked changes in the phenolic composition, some of which were dependent on the teff type. In both teff types, processing changed the phenolic profiles similarly by increasing C-monoglycosyl flavones and decreasing acylated derivatives. However, the total content was increased in flakes and extruded products made only from brown teff grains.
埃塞俄比亚画眉草目前被应用于多种食品，特别是无麸质薄片和挤压产品。本研究的主要目的是评估不同处理方法（工业碾磨、薄片形成和挤压）对两种颜色（白色和棕色）埃塞俄比亚画眉草谷物中酚类成分的影响。采用高效液相色谱-二极管阵列检测-质谱法检测到 59 种酚类化合物。两种类型的埃塞俄比亚画眉草中，C-糖苷类黄酮的含量均超过总酚含量的 90%。白色埃塞俄比亚画眉草中主要含有芹黄素衍生的类黄酮（86-92%），而在棕色埃塞俄比亚画眉草中则以木犀草素衍生物为主（91-94%）。工业加工过程，主要是薄片形成和挤压，会显著改变酚类成分，其中一些变化取决于埃塞俄比亚画眉草的类型。在两种类型的埃塞俄比亚画眉草中，加工过程通过增加 C-单糖苷类黄酮和减少酰化衍生物，使酚类图谱发生相似的变化。然而，仅由棕色埃塞俄比亚画眉草制成的薄片和挤压产品的总含量增加。
