Obtained results suggest possibility to supplement the whole grain buckwheat flour with hull, which leads toward better usage of by-products in buckwheat production, and enhancement of antioxidant potential of the final product.
Cereal Chem. 87(5):387-392Plant phenolics and tocopherols content were determined in light and wholegrain buckwheat and wheat flour. Antioxidant activity of flours were comparatively assessed by scavenging activity on 1,1-diphenyl-2picrylhydrazyl (DPPH • ), hydroxyl ( • OH), and superoxide anion (O 2•-) radicals, reducing activity, and chelating activity on Fe 2+ . Rutin, quercetin, and ferulic acid were quantified in both buckwheat flours, while ferulic acid was quantified in wholegrain wheat flour. Significantly higher content of phenolics and tocopherols was found in buckwheat than in wheat flours. Tocopherols in buckwheat flours were present in the order: γ-> α->> δ-tocopherol, and in wheat flours: α-> γ->> δ-tocopherol. Buckwheat flours possessed better scavenging abilities on DPPH • , • OH and O 2•radicals, as well as better reducing activity, while wheat flours showed better chelating activity on Fe 2+ , according to IC 50 values. Results suggest the possibility of improving the antioxidant properties of wheat-based food products through addition of buckwheat flour.
Carotenoids are versatile isoprenoids that are important in food quality and health promotion. There is a need to establish recommended dietary intakes/nutritional reference values for carotenoids. Research on carotenoids in agro-food and health is being propelled by the two multidisciplinary international networks, the Ibero-American Network for the Study of Carotenoids as Functional Foods Ingredients (IBERCAROT; http://www.cyted.org ) and the European Network to Advance Carotenoid Research and Applications in Agro-Food and Health (EUROCAROTEN; http://www.eurocaroten.eu ). In this review, considerations for their safe and sustainable use in products mostly intended for health promotion are provided. Specifically, information about sources, intakes, and factors affecting bioavailability is summarized. Furthermore, their health-promoting actions and importance in public health in relation to the contribution of reducing the risk of diverse ailments are synthesized. Definitions and regulatory and safety information for carotenoid-containing products are provided. Lastly, recent trends in research in the context of sustainable healthy diets are summarized. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 12 is March 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
Successful valorisation of raspberry and blueberry pomace was achieved through their application, as dried and ground powders, in the formulation of value-added glutenfree cookies. Simplex-lattice mixture design approach was applied to obtain the product with the best sensory properties, nutritional profile and antioxidant activity. The highest desirability of 90.0 % was accomplished with the substitution of gluten-free flour mixture with 28.2 % of blueberry and 1.8 % of raspberry pomace. The model was verified. Optimized cookies had similar protein (3.72 %) and carbohydrate (66.7 %) contents as gluten-containing counterparts used for comparison, but significantly lower fat content (10.97 %). Daily portion of the optimized cookies meets: 5.00 % and 7.73 % of dietary reference intakes (DRIs) for linoleic acid, 23.6 % and 34.3 % of DRIs for α-linolenic acid and 10.3 % and 15.6 % of DRIs for dietary fibers, for male and female adults, respectively. The nutritional profile of the optimized formulation makes it comparable with added-value glutencontaining counterparts.
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