Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time
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ORIGINAL PAPER
Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time Juan Edgar Santa Cruz Olivos1 · Ivano De Noni2 · Alyssa Hidalgo2 · Andrea Brandolini3 · Volkan Arif Yilmaz4 · Stefano Cattaneo2 · Enzio M. Ragg2 Received: 11 August 2020 / Revised: 7 November 2020 / Accepted: 14 November 2020 © The Author(s) 2020
Abstract Aim of this research was to study the evolution of heat damage, phenolic acid content and in vitro antioxidant capacity of whole meal einkorn water biscuits baked at 205 °C for increasing times (10 min steps) from 25 to 75 min. The heat damage was gauged by determining furosine, hydroxymethylfurfural (HMF), furfural and glucosylisomaltol (GLI) contents. Furosine increased up to 50 min baking, when HMF started to form; furfural augmented only after 65 min treatment, whereas GLI did not change. An unknown compound, apparently related to the severity of the heat load, aroses through the aldolic condensation of HMF with the acetone used for the extraction of phenolic acids; hence the use of acetone-based solvents in thermally processed cereal products should be avoided. The conjugated phenolic acids ferulic, vanillic, syringic, p-coumaric, p-hydroxybenzoic and syringaldehyde and the bound phenolic acids ferulic, p-coumaric, syringic, and p-hydroxybenzoic were identified in water biscuits. The stronger heating treatments led to an increase of the soluble conjugated compounds, but did not influence the bound fraction. The in vitro antioxidant capacity of water biscuits augmented significantly as baking time increased, likely for the formation of antioxidant compounds as a consequence of heat damage. Keywords ABTS · FRAP · Heat damage · Insoluble-bound phenolics · Soluble conjugated phenolics · Triticum monococcum
Introduction Phenols are secondary metabolites synthesized by plants in response to pests, diseases and stresses. They are excellent oxygen radical scavengers, and as such can exert a beneficial impact on human health; in particular, they show
* Alyssa Hidalgo [email protected] 1
Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria la Molina (UNALM), Av. La Molina s/n, Lima 12, Peru
2
Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan (UNIMI), Via Celoria 2, 20133 Milan, Italy
3
Unità di Ricerca per la Zootecnia e l’Acqualcoltura, Consiglio per la Ricerca in Agricoltura e l’analisi dell’Economia Agraria (CREA), Via Piacenza 29, 26900 Lodi (LO), Italy
4
Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Kurupelit 55139 Samsun, Turkey
anti-inflammatory, anti-microbial, anti-thrombotic, anti-atherogenic, vasodilatatory and cardio-protective effects [1]. Phenolic acids, the main phenols present in wheat kernels [2], are often scarce in commercial wheat flours, because they are mainly present in the aleuronic and hyaline layers, in the germ and in the
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