Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland.
Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 60-623 Poznań, Poland.
Molecules. 2021 Mar 4;26(5):1361. doi: 10.3390/molecules26051361.
The formation of Maillard reaction products (MRPs) in gluten-free bread made from roasted and raw buckwheat flour was examined. The levels of phenolic compounds such as flavonoids (catechin, naringenin, quercetin, rutin, and others) and phenolic acids (like 4-hydroxybenzoic, caffeic, dihydroxybenzoic, ferulic, gallic, syringic, vanillic, and -coumaric) were measured using reversed-phase ultra-high performance liquid chromatography-electrospray ionization mass spectrometry (RP-UHPLC-ESI-MS). Early and advanced Maillard reaction products were analyzed using HPLC, whereas spectrofluorimetric analysis was used to determine the levels of fluorescent intermediate compounds (FIC). The total levels of phenolic compounds were higher in the case of buckwheat bread prepared from roasted buckwheat flour (156 and 140 µg/g of crumb and crust, respectively). Rutin, gallic acid, and catechin were the most abundant phenolic compounds detected in roasted buckwheat bread. The roasting process resulted in significantly lower radical scavenging capacities (ABTS) of the total phenolics and flavonoids in the buckwheat bread. Taking into consideration these Maillard reaction products, we observed a significant increase in FIC level in roasted buckwheat crumb and crust (at about 40%, and 38%, respectively). At the same time, the Nε-(carboxymethyl)lysine (CML) level did not change in roasted or raw buckwheat bread crumb, though in roasted buckwheat crust the concentration of CML increased by about 21%.
研究了用烤荞麦粉和生荞麦粉制作的无麸质面包中美拉德反应产物（MRP）的形成。使用反相超高效液相色谱-电喷雾电离质谱（RP-UHPLC-ESI-MS）测定了类黄酮（儿茶素、柚皮素、槲皮素、芦丁等）和酚酸（如 4-羟基苯甲酸、咖啡酸、二羟基苯甲酸、阿魏酸、没食子酸、丁香酸、香草酸和 -香豆酸）等酚类化合物的水平。使用 HPLC 分析早期和晚期美拉德反应产物，而荧光分光光度法用于测定荧光中间化合物（FIC）的水平。用烤荞麦粉制作的荞麦面包中总酚类化合物的含量更高（分别为 156 和 140μg/g 的面包瓤和面包皮）。在烤荞麦面包中检测到的最丰富的酚类化合物是芦丁、没食子酸和儿茶素。烘烤过程导致荞麦面包中总酚类和类黄酮的自由基清除能力（ABTS）显著降低。考虑到这些美拉德反应产物，我们观察到烤荞麦面包瓤和面包皮中的 FIC 水平显著升高（分别约为 40%和 38%）。与此同时，在烤或生荞麦面包瓤中，Nε-（羧甲基）赖氨酸（CML）的水平没有变化，而在烤荞麦面包皮中，CML 的浓度增加了约 21%。
