Abstract
Aim of this research was to study the evolution of heat damage, phenolic acid content and in vitro antioxidant capacity of whole meal einkorn water biscuits baked at 205 °C for increasing times (10 min steps) from 25 to 75 min. The heat damage was gauged by determining furosine, hydroxymethylfurfural (HMF), furfural and glucosylisomaltol (GLI) contents. Furosine increased up to 50 min baking, when HMF started to form; furfural augmented only after 65 min treatment, whereas GLI did not change. An unknown compound, apparently related to the severity of the heat load, aroses through the aldolic condensation of HMF with the acetone used for the extraction of phenolic acids; hence the use of acetone-based solvents in thermally processed cereal products should be avoided. The conjugated phenolic acids ferulic, vanillic, syringic, p-coumaric, p-hydroxybenzoic and syringaldehyde and the bound phenolic acids ferulic, p-coumaric, syringic, and p-hydroxybenzoic were identified in water biscuits. The stronger heating treatments led to an increase of the soluble conjugated compounds, but did not influence the bound fraction. The in vitro antioxidant capacity of water biscuits augmented significantly as baking time increased, likely for the formation of antioxidant compounds as a consequence of heat damage.
Highlights
Phenols are secondary metabolites synthesized by plants in response to pests, diseases and stresses
To better understand the relationships among content of soluble conjugated and insoluble-bound phenolic acids, antioxidant capacity and heat damage, their evolution was studied during baking of water biscuits (WB) prepared from Monlis whole meal flour (Fig. 1a–d, respectively)
Furosine increased up to 45 min and steeply declined, HMF started growing after 45 min, in correspondence to furosine decrease, while GLI and furfural somewhat augmented only after long baking times
Summary
Phenols are secondary metabolites synthesized by plants in response to pests, diseases and stresses. They are excellent oxygen radical scavengers, and as such can exert a beneficial impact on human health; in particular, they show. Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria la Molina (UNALM), Av. La Molina s/n, Lima 12, Peru. Unità di Ricerca per la Zootecnia e l’Acqualcoltura, Consiglio per la Ricerca in Agricoltura e l’analisi dell’Economia Agraria (CREA), Via Piacenza 29, 26900 Lodi (LO), Italy The bioavailability of phenolic compounds hydrolyzed by colon microbiota is lower than those of the free phenols readily
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