期刊
FOOD CHEMISTRY
卷 194, 期 -, 页码 1138-1142出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.08.074
关键词
Gelatinization; LC-MS analysis; Total phenolic content and radical scavenging capacity; Refined and whole wheat fractions; Microwave and ultrasonic-assisted extractions
The effect of gelatinization on the analysis of phenolic acids from wheat bran, whole-wheat, and refined flour samples was investigated using two extraction procedures, namely, ultrasonic (UAE) and microwave (MAE). The total phenolic acid (TPA) quantity in wheat bran (2711-2913 mu g/g) was significantly higher than the whole (664-715 mu g/g) and refined wheat (109-112 mu g/g) flour samples by both extraction methods as analyzed by liquid chromatography mass spectrometry. The recovery of phenolic acids from the spiked wheat bran sample was higher than from either the whole or refined wheat flour samples by both extraction procedures. The recovery of TPA (74-89%) from whole and refined wheat flours by MAE was significantly lower than that of UAE (90-98%). This difference was attributed to the gelatinization of starch present in the wheat flours caused by MAE. Gelatinization reduces the extractability of phenolic acids from wheat flour samples. Furthermore, both spectrometric assays (total phenolic content and radical scavenging capacities) showed similar trend as compared to LC-MS analyses. (C) 2015 Published by Elsevier Ltd.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据