Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities
文献类型： 外文期刊
作者： Zhang, Chao 1 ; Guo, Xiaoxue 1 ; Guo, Ruijia 1 ; Zhu, Lin 1 ; Qiu, Xinrong 1 ; Yu, Xiaohan 1 ; Chai, Jun 1 ; Gu, Chunhe 2 ; Feng, Zhen 1 ;
作者机构： 1.Northeast Agr Univ, Coll Food Sci, Key Lab Dairy Sci, Minist Educ, 600 Changjiang Rd, Harbin 150030, Heilongjiang, Peoples R China
2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Hainan 571533, Peoples R China
3.Northeast Agr Univ, Coll Food Sci, 600 Changjiang Rd, Harbin 150030, Heilongjiang, Peoples R China
关键词： Immature wheat flours; Roasting; Phenolic compounds; Maillard reaction products; Antioxidant activity
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2023 年 17 卷
页码：
收录情况： SCI
摘要： Experiments were performed to determine the effect of roasting whole wheat flours at 80 degrees C, 100 degrees C and 120 degrees C for 30 min on four forms of phenolics, Maillard reaction products (MRPs), and the DPPH scavenging activity (DSA) at 15, 30 and 45 days after flowering (15-DAF, 30-DAF, and 45-DAF). Roasting increased the phenolic content and antioxidant activity of the wheat flours, which were the dominant contributions to the formation of Maillard reaction products. The highest total phenolic content (TPC) and total phenolic DSA (TDSA) were determined in the DAF-15 flours at 120 degrees C/30 min. The DAF-15 flours exhibited the highest browning index and fluorescence of free intermediate compounds and advanced MRPs, suggesting that a substantial quantity of MRPs were formed. Four forms of phenolic compounds were detected with significantly different DSAs in the roasted wheat flours. The insoluble-bound phenolic compounds exhibited the highest DSA, followed by the glycosylated phenolic compounds.
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