Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland.
Molecules. 2021 Apr 14;26(8):2267. doi: 10.3390/molecules26082267.
The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.
本研究旨在确定添加十种精选香料或草药（基于面粉重量的 2 g/100 g）的燕麦-荞麦面团和饼干中的植物化学物质和抗氧化活性。所使用的香料和草药，如预期的那样，表现出广泛的生物活性分子，即酚酸和类黄酮，并且它们是具有抗氧化潜力的成分的丰富来源。与饼干相比，所有分析的燕麦-荞麦面团都显示出更高的抗氧化活性潜力和更高的总酚含量 (TPC)。丁香在面团和饼干中的 TPC 最高，其添加量显示出最高的铁还原抗氧化能力。一般来说，与不含调味料的燕麦-荞麦饼干相比，添加香料/草药的饼干具有更高的植物化学物质含量和抗氧化活性。应该进一步改进获得像燕麦-荞麦饼干这样的甜食产品的技术，以有利于保护生物活性化合物。
