Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli

被引:110
|
作者
Sumczynski, Daniela [1 ]
Bubelova, Zuzana [2 ]
Sneyd, Jan [3 ,4 ]
Erb-Weber, Susanne [4 ]
Mlcek, Jiri [1 ]
机构
[1] Tomas Bata Univ Zlin, Dept Food Anal & Chem, Zlin 76272, Czech Republic
[2] Tomas Bata Univ Zlin, Dept Food Technol, Zlin 76272, Czech Republic
[3] Hsch Wirtschaft & Umwelt Nurtingen, D-72622 Nurtingen, Germany
[4] Backerhaus Veit, D-72658 Bempflingen, Germany
关键词
Muesli; Non-traditional wheat flakes; Total phenolic content; Total flavonoid content; Antioxidant activity; Crude fibre; Digestibility; Sensory evaluation; OPTIMIZATION; CAPACITY; EXTRACTS; STARCHES; FLAVOR; BANANA; SPELT;
D O I
10.1016/j.foodchem.2014.11.065
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The five different types of muesli composed of non-traditional wheat flakes were prepared and analysed. Dickkopf wheat, red wheat, kamut and spelt were compared with commercial wheat flakes. Wheat flakes and muesli were assessed for basic analyses (dry matter, ash, protein, starch and fat content), total phenolic and flavonoid content, antioxidant activity (ABTS and DPPH assays), crude fibre content and in vitro digestibility. Furthermore, sensory evaluation of muesli involving scale and ranking preference tests was provided. Flakes and muesli made from Dickkopf wheat and red wheat showed the highest total phenolic and flavonoid content and, consequently, the highest antioxidant activity. Moreover, these cereals were high in crude fibre and thus were less digestible. On the other hand, the lowest total phenolic and flavonoid contents and antioxidant activity were determined in commercial flakes and muesli produced from these flakes. The flakes made from non-traditional wheat were sensorially comparable to commercial products. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码:319 / 325
页数:7
相关论文
共 50 条
  • [31] Determination of Total Phenolics, Flavonoids, and Antioxidant Activity and GC-MS Analysis of Malaysian Stingless Bee Propolis Water Extracts
    Syed Salleh, Sharifah Nur Amalina
    Mohd Hanapiah, Nur Ayuni
    Ahmad, Hafandi
    Wan Johari, Wan Lutfi
    Osman, Nurul Huda
    Mamat, Mohd Razif
    SCIENTIFICA, 2021, 2021
  • [32] Bioactive compounds and “in vitro” antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia
    Sanja Kostadinović Veličkovska
    Augustin Catalin Moţ
    Saša Mitrev
    Rubin Gulaboski
    Ludger Brühl
    Hamed Mirhosseini
    Radu Silaghi-Dumitrescu
    Bertrand Matthäus
    Journal of Food Science and Technology, 2018, 55 : 1614 - 1623
  • [33] Bioactive compounds and "in vitro" antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia
    Velickovska, Sanja Kostadinovic
    Mot, Augustin Catalin
    Mitrev, Sasa
    Gulaboski, Rubin
    Bruehl, Ludger
    Mirhosseini, Hamed
    Silaghi-Dumitrescu, Radu
    Matthaeus, Bertrand
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, 55 (05): : 1614 - 1623
  • [34] Comparison of total phenols, flavonoids and antioxidant activity of various crude extracts of Hyoscyamus gallagheri traditionally used for the treatment of epilepsy
    Mohammad Amzad Hossain
    Afaf Mohammed Weli
    Sitti Hadidja Ibrahim Ahmed
    Clinical Phytoscience, 5 (1)
  • [35] Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells
    Hassan, Amro B.
    Al Maiman, Salah A.
    Alshammari, Ghedeir M.
    Mohammed, Mohammed A.
    Alhuthayli, Haya F.
    Ahmed, Isam A. Mohamed
    Alfawaz, Mohammed A.
    Yagoub, Abu ElGasim A.
    Fickak, Adil
    Osman, Magdi A.
    PROCESSES, 2021, 9 (09)
  • [36] Genetic variability for total phenolics, flavonoids and antioxidant activity of testaless seeds of a peanut recombinant inbred line population and identification of their controlling QTLs
    Suvendu Mondal
    Rucha R. Phadke
    Anand M. Badigannavar
    Euphytica, 2015, 204 : 311 - 321
  • [37] Genetic variability for total phenolics, flavonoids and antioxidant activity of testaless seeds of a peanut recombinant inbred line population and identification of their controlling QTLs
    Mondal, Suvendu
    Phadke, Rucha R.
    Badigannavar, Anand M.
    EUPHYTICA, 2015, 204 (02) : 311 - 321
  • [38] Effect of cooking and germination on antioxidant activity, total polyphenols and flavonoids, fiber content, and digestibility of lentils (Lens culinaris L.)
    Bubelova, Zuzana
    Sumczynski, Daniela
    Salek, Richardos Nikolaos
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2018, 42 (01)
  • [39] The potential of near and mid-infrared spectroscopy for rapid quantification of oleuropein, total phenolics, total flavonoids and antioxidant activity in olive tree (Olea europaea) leaves
    Aygül Can
    Hüseyin Ayvaz
    Çiğdem Uysal Pala
    Nicola Condelli
    Fernanda Galgano
    Roberta Tolve
    Journal of Food Measurement and Characterization, 2018, 12 : 2747 - 2757
  • [40] The potential of near and mid-infrared spectroscopy for rapid quantification of oleuropein, total phenolics, total flavonoids and antioxidant activity in olive tree (Olea europaea) leaves
    Can, Aygul
    Ayvaz, Huseyin
    Pala, Cigdem Uysal
    Condelli, Nicola
    Galgano, Fernanda
    Tolve, Roberta
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2018, 12 (04) : 2747 - 2757