Zalidis Achilleas Panagiotis, Kalogiouri Natasa P, Mourtzinos Ioannis, Sarris Dimitris, Gkatzionis Konstantinos
Laboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, Myrina, 81400 Lemnos, Greece.
Laboratory of Analytical Chemistry, Department of Physical, Analytical and Environmental Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Molecules. 2025 Jun 25;30(13):2730. doi: 10.3390/molecules30132730.
Functional flours, defined as flours enriched with health-promoting compounds such as phenolics, fibers, or proteins, are gaining attention as wheat-free alternatives due to the nutritional limitations of wheat flour. This study introduces a novel liquid chromatographic time-of-flight tandem mass spectrometric method (LC-QTOF-MS/MS) to characterize the phenolic profiles of functional flours from different origins and evaluate their potential as flour substitutes in food products. The proposed method was validated and the limits of quantification (LOQs) were calculated over the ranges 0.1-1.0 mg/kg. Calculated recoveries were as low as 82.4%. Repeatability and reproducibility were expressed as intra-day (n = 6) and inter-day (n = 4 × 3) measurements and were lower than 8.1 and 10.9%, respectively. Target and suspect screening findings underscore the potential of pulse flours as nutritionally enriched ingredients for functional food development.
功能性面粉被定义为富含酚类、纤维或蛋白质等促进健康化合物的面粉，由于小麦粉的营养局限性，作为无小麦替代品正受到关注。本研究引入了一种新型液相色谱飞行时间串联质谱法（LC-QTOF-MS/MS），以表征不同来源功能性面粉的酚类概况，并评估其作为食品中面粉替代品的潜力。所提出的方法经过验证，定量限（LOQs）在0.1-1.0 mg/kg范围内计算得出。计算出的回收率低至82.4%。重复性和再现性分别以内标（n = 6）和日间（n = 4×3）测量表示，分别低于8.1%和10.9%。目标和可疑筛查结果强调了豆类面粉作为功能性食品开发中营养丰富成分的潜力。
