期刊
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
卷 225, 期 3-4, 页码 545-551出版社
SPRINGER
DOI: 10.1007/s00217-006-0452-4
关键词
rye flours; flour extraction rates; bioactive compounds; glutathione status
Rye flours with extraction rate of 100% (whole-meal flour), 95% (brown flour), 90% (brown flour) and 70% (light flour) were prepared in order to study the relation between flour extraction rates and content of bioactive compounds. The following compounds were analysed: total phenolic compounds (TPC), total flavonoids (TF), inositol hexaphosphate (IP6), reduced (GSH) and oxidized (GSSG) glutathione, tocopherols (T) and tocotrienols (T3). The reduced/oxidized glutathione status (GSH/GSSG) of the flours was examined as a potential index of flour resistance against oxidative stress. The following observations were made in relation to the flour extraction rates and bioactive compounds contents: (a) milling process caused decrease in content in TPC, TF, IP6, GSH and GSSG, T and T3, (b) the most resistant against oxidation processes were suggested a brown flours, then light and finally wholemeal flour, (c) the ratio of tocotrienols to tocopherols (T3/T) was the highest in rye flours with extraction rate of 100-90% whereas light flour was the poorest source of tocopherols and tocotrienols. The provided data support current trend to increase number of rye products from wholemeal or brown flours.
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