期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 59, 期 14, 页码 7700-7707出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf201069k
关键词
buckwheat; spaghetti; noodles; phenolic compounds; RP-HPLC-ESI-TOF-MS; cooking loss
资金
- Spanish Ministry of Education and Science [IT2009-0061, AGL2008-05108-C03-03/ALI]
- MIUR (Italian Ministry of Instruction, University and Scientific Research) [IT10GL2437]
- Andalusian Regional Government Council of Innovation and Science [P07-AGR-02619, P09-CTS-4564, P10-FQM-6563]
Nowadays there is considerable interest in the consumption of alternative crops as potential recipes for gluten-free products production. Therefore, the use of buckwheat for the production of gluten-free pasta has been investigated in the present study. RP-HPLC-ESI-TOF-MS has been applied for the separation and characterization of free and bound phenolic compounds in buckwheat flour and buckwheat spaghetti. Thus, 32 free and 24 bound phenolic compounds in buckwheat flour and spaghetti have been characterized and quantified. To the authors' knowledge, protochatechuic-4-O-glucoside acid and procyanidin A have been detected in buckwheat for the first time. The results have demonstrated a decrease of total free phenolic compounds from farm to fork (from flour to cooked spaghetti) of about 74.5%, with a range between 55.3 and 100%, for individual compounds. The decrease in bound phenols was 80.9%, with a range between 46.2 and 100%. The spaghetti-making process and the cooking caused losses of 46.1 and 49.4% of total phenolic compounds, respectively. Of the total phenolic compounds present in dried spaghetti, 11.6% were dissolved in water after cooking.
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