Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties. (1st July 2019)

• Record Type: Journal Article
• Authors: Bhinder, Seerat; Singh, Balwinder; Kaur, Amritpal; Singh, Narpinder; Kaur, Manpreet; Kumari, Supriya; Yadav, Madhav P.
• Is Part Of: Food chemistry. Volume 285(2019)
• Page Start: 240
• Page End: 251
• Publication Date: 2019-07-01
• Subjects: Tartary buckwheat -- Phenolic compounds -- Roasting -- Rutin -- Maillard reaction products; HPLC High-performance liquid chromatography -- DM Dry matter content -- TFC Total flavonoid content -- TPC Total phenolic content -- AA Total antioxidant activity -- DPPH 1, 1-diphenyl-2-picrylhydrazyl -- MRP Maillard reaction products -- FIC Free Fluorescent Intermediate Compounds -- TRY fluorescence of soluble tryptophan -- FAST fluorescence of advanced MRP -- BI browning index -- AL available lysine -- OPA o-phthaldialdehyde -- LOPA loss in OPA activity -- RE rutin equivalents -- GAE gallic acid equivalents -- TE Trolox equivalents -- DW dry weight basis -- rpm revolutions per minute; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.01.141
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Roasting caused a varying degree of chemical changes in Tartary buckwheat varieties. Antioxidants showed sharpest decline at 170°C, which was considered unacceptable. Increase in roasting temperature caused an increase in LOPA, FIC, FAST index & BI. The antioxidant properties were better preserved at 130 °C and 150 °C. Abstract: The effect of infrared roasting (130, 150 and 170 °C for 10 min) on antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), Maillard reaction products (MRP) and phenolic profile in eight Tartary buckwheat ( Fagopyrum tataricum ) varieties were investigated. TFC (23.74–28.67 mg RE/g) remained unchanged at 130 °C and 150 °C but exhibited a sharp decline at 170 °C. TPC (8.90–14.72 mg GAE/g) and TAA (11.37–12.74 μmol TE/g) decreased significantly with increase in roasting temperature. The lowest fluorescence of advanced MRP (FAST) index was observed for buckwheat roasted at 130 °C (230.76–338.55%) and the highest at 170 °C (420.30–523.72%). IC-341651 and IC-107994 had high antioxidant properties and SMLBW-4 exhibited lowest browning index (BI), free fluorescent intermediate compounds (FIC) and FAST index, indicating the least MRP formation. Gallic acid and quercetin were detected in only bound and free-form, respectively. Rutin was the most thermostable polyphenol detected in all buckwheat varieties.