TY - JOUR
T1 - Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties
AU - Rocchetti, Gabriele
AU - Lucini, Luigi
AU - Rodriguez, Jose M. Lorenzo
AU - Barba, Francisco J.
AU - Giuberti, Gianluca
PY - 2019
Y1 - 2019
N2 - The interest in gluten-free (GF) products increases together with the increase in gluten-sensitive people. However, GF foods might have decreased nutritional quality as compared to the gluten containing counterparts. In this work, an investigation of the phenolic and antioxidant profile in 18 GF flours belonging to legumes, cereals and pseudocereals was achieved. Significant differences could be observed across samples. Total phenolic content was highest in violet rice flours, whereas total anthocyanins were highest in violet, nerone, and black rice flours. FRAP and ORAC antioxidant activities were correlated to phenolic contents and found to be higher in violet rice flours. Metabolomics highlighted a wide diversity in phenolics, with flavonoids (197 compounds ascribable to anthocyanins, flavones, flavanones, isoflavonoids, flavonols, and flavanols), phenolic acids (74 compounds belonging to hydroxycinnamics, hydroxybenzoics, and hydroxyphenylacetics), and tyrosol derivatives the most represented. Finally, OPLS-DA multivariate statistics outlined flavonoids, furofurans and phenolic acids as the most discriminant phenolics.
AB - The interest in gluten-free (GF) products increases together with the increase in gluten-sensitive people. However, GF foods might have decreased nutritional quality as compared to the gluten containing counterparts. In this work, an investigation of the phenolic and antioxidant profile in 18 GF flours belonging to legumes, cereals and pseudocereals was achieved. Significant differences could be observed across samples. Total phenolic content was highest in violet rice flours, whereas total anthocyanins were highest in violet, nerone, and black rice flours. FRAP and ORAC antioxidant activities were correlated to phenolic contents and found to be higher in violet rice flours. Metabolomics highlighted a wide diversity in phenolics, with flavonoids (197 compounds ascribable to anthocyanins, flavones, flavanones, isoflavonoids, flavonols, and flavanols), phenolic acids (74 compounds belonging to hydroxycinnamics, hydroxybenzoics, and hydroxyphenylacetics), and tyrosol derivatives the most represented. Finally, OPLS-DA multivariate statistics outlined flavonoids, furofurans and phenolic acids as the most discriminant phenolics.
KW - 5-Pentadecylresorcinol (PubChem CID: 76617)
KW - Analytical Chemistry
KW - Anthocyanins
KW - Antioxidants
KW - Catechin (PubChem CID: 9064)
KW - Cyanidin 3-O-glucoside (PubChem CID: 12303203)
KW - Ferulic acid (PubChem CID: 445858)
KW - Food Science
KW - Food metabolomics
KW - Legumes
KW - Matairesinol (PubChem CID: 119205)
KW - Polyphenols
KW - Pseudo-cereals
KW - Sesamin (PubChem CID: 72307)
KW - Tyrosol (PubChem CID: 10393)
KW - 5-Pentadecylresorcinol (PubChem CID: 76617)
KW - Analytical Chemistry
KW - Anthocyanins
KW - Antioxidants
KW - Catechin (PubChem CID: 9064)
KW - Cyanidin 3-O-glucoside (PubChem CID: 12303203)
KW - Ferulic acid (PubChem CID: 445858)
KW - Food Science
KW - Food metabolomics
KW - Legumes
KW - Matairesinol (PubChem CID: 119205)
KW - Polyphenols
KW - Pseudo-cereals
KW - Sesamin (PubChem CID: 72307)
KW - Tyrosol (PubChem CID: 10393)
UR - http://hdl.handle.net/10807/133269
UR - http://www.elsevier.com/locate/foodchem
U2 - 10.1016/j.foodchem.2018.07.176
DO - 10.1016/j.foodchem.2018.07.176
M3 - Article
SN - 0308-8146
VL - 271
SP - 157
EP - 164
JO - Food Chemistry
JF - Food Chemistry
ER -