Phytochemical properties and health benefits of pregelatinized Tartary buckwheat flour under different extrusion conditions

文献类型： 外文期刊

第一作者： Zhang, Zhuo

作者： Zhang, Zhuo;Xing, Bao;Zhu, Manli;Zhang, Lizhen;Zhang, Zhuo;Fan, Xin;Xing, Bao;Zhu, Manli;Ren, Guixing;Yao, Yang;Qin, Peiyou;Zou, Liang;Ren, Guixing;Yang, Xiushi

作者机构：

关键词： Tartary buckwheat; extrusion; flavonoids; antioxidant activity; alpha-glucosidase inhibitory activity; alpha-amylase inhibitory activity

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）

ISSN： 2296-861X

年卷期： 2022 年 9 卷

页码：

收录情况： SCI

摘要： This work investigated the phytochemical properties and health benefits of Tartary buckwheat flour obtained with different extrusion conditions including high, medium, and low temperature. Extrusion significantly decreased the fat content and changed the original color of Tartary buckwheat flour. The contents of protein, total flavonoids, and D-chiro-inositol were affected by the extrusion temperature and moisture. Extrusion significantly decreased the total flavonoids and flavonoid glycosides contents, while it significantly increased aglycones. Compared to native Tartary buckwheat flour and pregelatinization Tartary buckwheat flour obtained with traditional extrusion processing technology, the pregelatinization Tartary buckwheat flour obtained with improved extrusion processing technology contained higher aglycones and lower flavonoid glycosides, which had stronger antioxidant capacity, alpha-glucosidase inhibitory activity and relatively mild alpha-amylase inhibitory activity. Correlation analysis proved that the aglycone content was positively correlated with antioxidant and alpha-glucosidase inhibitory activities. These findings indicate that the pregelatinization Tartary buckwheat flour obtained with improved extrusion processing technology could be used as an ideal functional food resource with antioxidant and anti-diabetic potential.

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