Publicação
Tocopherols content in gluten-free extruded composite flours of rice and different legumes
| dc.contributor.author | Arribas, Claudia | |
| dc.contributor.author | Pereira, Eliana | |
| dc.contributor.author | Barros, Lillian | |
| dc.contributor.author | Guillamón, Eva | |
| dc.contributor.author | Ferreira, Isabel C.F.R. | |
| dc.contributor.author | Pedrosa, M.M. | |
| dc.date.accessioned | 2018-02-14T10:07:37Z | |
| dc.date.available | 2018-02-14T10:07:37Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | Extrusion cooking is a high temperature short time process, which modifies flour properties through starch gelatinization, protein denaturation, complex formation between amylose and lipids, degradation of pigments and improvement of sensory characteristics [1]. Vegetables contain numerous phytochemicals, such as tocopherols, useful for their nutritional and nutraceutical properties. Tocopherols (constituents of vitamin E) appear in several active forms, presenting α-tocopherol the highest biological activity, and being γ-tocopherol the most abundant in vegetable foods, such as sesame seed, soybean, black bean and peanut. Due to its action as a free radical scavenger, vitamin E also plays a role on body protecting against degenerative abnormalities, mainly cancer and cardiovascular diseases [2]. The aim of this study was to evaluate the changes induced by extrusion-cooking on tocopherols content in functional novel formulations of flours containing different proportions of rice (50-80%), bean (20-40%), and carob (5-10%) using the raw materials as control. Tocopherols were determined in the different flours mixtures of ricelegumes by high performance liquid chromatography coupled to a fluorescence detector (HPLC-FL) programmed for excitation at 290 nm and emission at 330 nm, following a procedure previously described by Barros et al. [3]. In general, the samples showed low levels of tocopherols and, in some cases, namely in extrusion samples, the total absence of this vitamin was verified. 𝛼-, γ- and δ- Tocopherols were the vitamers detected in several flours, highlighting bean with the highest concentration of total tocopherols (180 ± 1 μg/100 g). In the samples where tocopherols were detected, the raw materials and in all the evaluated mixtures, γ-tocopherol was the predominant vitamer, being present in greater concentration in bean with values of 172 ± 1 μg/100 g. In this study it was also observed that, after extrusion, a significant reduction occurred in the total tocopherols content, being verified the absence of these molecules in different flour mixtures. In addition, the sensitivity of vitamin E to extrusion cooking depends on the extrusion processing variables and conditions used, particularly extrusion temperatures (that promotes the decrease in α- tocopherol) and moisture during extrusion (decreasing γ-tocopherol content). | pt_PT |
| dc.description.sponsorship | This work was supported by the Spanish Ministry of Economy and Competitiveness (RTA2012-00042-C02 and RTA2015-00003-C02-01). C. Arribas was supported by a PhD contract from INIA. The authors are also grateful to FCT, Portugal and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013). | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Arribas, Claudia; Pereira, Eliana; Barros, Lillian; Guillamón, E.; Ferreira, Isabel C.F.R.; Pedrosa, M.M. (2017). Tocopherols content in gluten-free extruded composite flours of rice and different legumes. In 10º Encontro Nacional de Cromatografia. Bragança. ISBN 978-972-745-234-7 | pt_PT |
| dc.identifier.isbn | 978-972-745-234-7 | |
| dc.identifier.uri | http://hdl.handle.net/10198/15704 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Instituto Politécnico de Bragança | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.title | Tocopherols content in gluten-free extruded composite flours of rice and different legumes | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Bragança, Portugal | pt_PT |
| oaire.citation.title | 10º Encontro Nacional de Cromatografia | pt_PT |
| person.familyName | Pereira | |
| person.familyName | Barros | |
| person.familyName | Ferreira | |
| person.givenName | Eliana | |
| person.givenName | Lillian | |
| person.givenName | Isabel C.F.R. | |
| person.identifier | 469085 | |
| person.identifier | 144781 | |
| person.identifier.ciencia-id | BE17-462D-9A75 | |
| person.identifier.ciencia-id | 9616-35CB-D001 | |
| person.identifier.ciencia-id | 9418-CF95-9919 | |
| person.identifier.orcid | 0000-0003-2854-6745 | |
| person.identifier.orcid | 0000-0002-9050-5189 | |
| person.identifier.orcid | 0000-0003-4910-4882 | |
| person.identifier.rid | Q-8017-2018 | |
| person.identifier.rid | J-3600-2013 | |
| person.identifier.rid | E-8500-2013 | |
| person.identifier.scopus-author-id | 55938912300 | |
| person.identifier.scopus-author-id | 35236343600 | |
| person.identifier.scopus-author-id | 36868826600 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
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