Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4 St., 35-601 Rzeszow, Poland.
Molecules. 2021 Jan 21;26(3):562. doi: 10.3390/molecules26030562.
The triticale grain has high nutritive value and good technological suitability. Triticale flour can be a valuable raw material for bread-making. The aim of this work was to determine the profile of phenolic acids in triticale grain of selected Polish cultivars and its products. Ultra-high-performance liquid chromatography (UPLC-PDA-MS/MS) was applied for separation and identification of these constituents. The grain of the examined triticale cultivars contained 13 phenolic acids, of which ferulic acid was determined in the largest amount and was constituted from 42-44% of the total content of phenolic acids in the grain. In addition, due to the large amounts of ferulic, di-ferulic, and sinapic acids, composition of the phenolic acids fraction in triticale grain of the tested cultivars varied in comparison with that of wheat and rye cultivars. In triticale flour, the number of phenolic acids was nearly 4 times lower than in the grain, as phenolic acids were removed along with bran, in which their proportion was almost 9 times higher than in the grain intended for grinding. The application of bran in the bread recipe resulted in a 3.5-fold increase in the fraction of phenolic acids compared to the bread produced from triticale flour without bran addition.
黑小麦籽粒具有较高的营养价值和良好的工艺适用性。黑小麦面粉可以成为制作面包的有价值的原料。本工作旨在确定所选波兰品种黑小麦籽粒及其产品中酚酸的特征。采用超高效液相色谱（UPLC-PDA-MS/MS）对这些成分进行分离和鉴定。所研究的黑小麦品种的籽粒含有 13 种酚酸，其中阿魏酸的含量最大，占籽粒中总酚酸含量的 42-44%。此外，由于阿魏酸、二阿魏酸和芥子酸的含量较高，与小麦和黑麦品种相比，测试品种黑小麦籽粒中酚酸组分的组成有所不同。在黑小麦面粉中，酚酸的数量比籽粒中低近 4 倍，因为在磨粉过程中，酚酸与麸皮一起被去除，而麸皮中酚酸的比例几乎比用于磨粉的籽粒高 9 倍。在面包配方中使用麸皮会使面包中酚酸的含量增加 3.5 倍，与不添加麸皮的黑小麦面粉制成的面包相比。
