Journal
FOOD CHEMISTRY
Volume 335, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127331
Keywords
Eragrostis tef; Phenolic compounds; Flavones; HPLC-DAD-MSn; Flakes; Extrusion; Industrial milling; Teff
Funding
- FEDER Interreg Espana-Portugal Programme [0377_IBERPHENOL_6_E]
- Strategic Research Programmes for Units of Excellence from Junta de Castilla y Leon [CLU-2018-04]
Ask authors/readers for more resources
Industrial processes, such as flaking and extrusion, significantly alter the phenolic composition of teff grains, with some changes dependent on the teff color. Post-processing, the total content of phenolic compounds increases in flakes and extruded products made from brown teff grains.
Teff is currently being incorporated into a range of foodstuffs, especially gluten-free flakes and extruded products. The main objective of this work was to assess the effects of different treatments (industrial milling, formation of flakes and extrusion) on the phenolic composition of two types of teff grains differing in their colour (white and brown). Fifty-nine phenolic compounds were detected by HPLC-DAD-MSn. C-glycosyl flavones accounted for more than 90% of the total phenolic contents in both teff types. White teff mostly contained apigenin-derived flavones (86-92%), whereas luteolin derivatives prevailed in brown teff (91-94%). The industrial processes, mainly flaking and extrusion, caused marked changes in the phenolic composition, some of which were dependent on the teff type. In both teff types, processing changed the phenolic profiles similarly by increasing C-monoglycosyl flavones and decreasing acylated derivatives. However, the total content was increased in flakes and extruded products made only from brown teff grains.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available