Publicação
Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours
| dc.contributor.author | Ciudad-Mulero, María | |
| dc.contributor.author | Barros, Lillian | |
| dc.contributor.author | Fernandes, Ângela | |
| dc.contributor.author | Berrios, José de J. | |
| dc.contributor.author | Cámara Hurtado, Montaña | |
| dc.contributor.author | Morales, Patricia | |
| dc.contributor.author | Fernández-Ruiz, Virginia | |
| dc.contributor.author | Ferreira, Isabel C.F.R. | |
| dc.date.accessioned | 2018-02-19T10:00:00Z | |
| dc.date.accessioned | 2019-01-28T11:49:10Z | |
| dc.date.available | 2018-01-19T10:00:00Z | |
| dc.date.available | 2019-01-28T11:49:10Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | Pulses are well known to be gluten-free functional foods that provide a rich source of nutritional and healthy compounds with antioxidant-promoting activity. In the present study, the bioactive compounds, dietary fibre, arabinoxylans, individual phenolic compounds and tocopherols, were evaluated in different lentil flours (raw and extruded at 140 and 160 °C) formulated with nutritional yeasts, along with the changes induced by the extrusion process. The total dietary fibre and arabinoxylan content significantly (p < 0.05) increased after the extrusion process while a significant decrease of all tocopherol isoforms was also observed. Catechin, caffeic, kaempferol and quercetin derivatives were identified in the raw and extruded lentil flours. The decreases of total phenolic and individual phenolic compounds were directly related to the extrusion temperature; total phenolics and catechin hexoside exhibited a larger decrease in the lentil flours formulated with higher content of nutritional yeast (12 and 16%). The antioxidant activity results, determined using different assays, reflected the important effect of extrusion processing and food ingredients. | |
| dc.description.sponsorship | The authors are grateful to the ALIMNOVA research group (UCM-951505/2012) and to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Program PT2020 for financial support to CIMO (UID/AGR/00690/2013) and L. Barros (SFRH/BPD/107855/2015) and for the grant POCI-01- 0145-FEDER-006984 (LA LSRE-LCM), funded by FEDER, through POCI-COMPETE2020 and FCT. | |
| dc.description.version | info:eu-repo/semantics/publishedVersion | en_EN |
| dc.identifier.citation | Ciudad-Mulero, María; Barros, Lillian; Fernandes, Ângela; Berrios, José De J.; Cámara, Montaña; Morales, Patricia; Fernández-Ruiz, Virginia; Ferreira, Isabel C.F.R. (2018). Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours. Food and Function. ISSN 2042-6496. 9, p. 819-829 | en_EN |
| dc.identifier.doi | 10.1039/c7fo01730h | en_EN |
| dc.identifier.issn | 2042-6496 | |
| dc.identifier.uri | http://hdl.handle.net/10198/18557 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | en_EN |
| dc.relation | Mountain Research Centre (repitido) | |
| dc.relation | Providing industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development | |
| dc.title | Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours | en_EN |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardNumber | UID/AGR/00690/2013 | |
| oaire.awardNumber | SFRH/BPD/107855/2015 | |
| oaire.awardTitle | Mountain Research Centre (repitido) | |
| oaire.awardTitle | Providing industry and consumers with new alternative sources of natural additives from plant origin in the classes of preservatives and colouring agents: extraction, purification, stabilization and product development | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F107855%2F2015/PT | |
| oaire.fundingStream | 5876 | |
| person.familyName | Barros | |
| person.familyName | Fernandes | |
| person.familyName | Ferreira | |
| person.givenName | Lillian | |
| person.givenName | Ângela | |
| person.givenName | Isabel C.F.R. | |
| person.identifier | 469085 | |
| person.identifier | 144781 | |
| person.identifier.ciencia-id | 9616-35CB-D001 | |
| person.identifier.ciencia-id | 2015-0434-AE7C | |
| person.identifier.ciencia-id | 9418-CF95-9919 | |
| person.identifier.orcid | 0000-0002-9050-5189 | |
| person.identifier.orcid | 0000-0002-0157-9873 | |
| person.identifier.orcid | 0000-0003-4910-4882 | |
| person.identifier.rid | J-3600-2013 | |
| person.identifier.rid | E-8500-2013 | |
| person.identifier.scopus-author-id | 35236343600 | |
| person.identifier.scopus-author-id | 36868826600 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | openAccess | en_EN |
| rcaap.type | article | en_EN |
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