Metrics

  • citations in SCIndeks: 0
  • citations in CrossRef:0
  • citations in Google Scholar:[]
  • visits in previous 30 days:5
  • full-text downloads in 30 days:4

Contents

article: 9 from 10  
Back back to result list
2013, vol. 17, iss. 2, pp. 93-96
Antioxidant properties of buckwheat enriched gluten-free cookies
Institute for Food Technology, Novi Sad

emailnatasa.nedeljkovic@fins.uns.ac.rs
Project:
Functional Cereal Based Products for People with Metabolic Disorder (MESTD - 31029)

Abstract
In the present study new formulations were made for gluten-free cookies based on mixtures of rice and light buckwheat flour, in the proportions of 90:10, 80:20, and 70:30. The gluten-free cookies were investigated for their total phenolic content, antioxidant activity (AOA) by β-carotene bleaching method, reducing power, scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH•) radicals, and chelating activity on Fe2+. From the examined levels of substitution, cookies with 30% of buckwheat flour showed the highest antioxidant activity except in the chelating activity on Fe2+ assay. Overall, light buckwheat flour represents a potential rich source of polyphenol compounds for enhancing the nutritive properties of foods such as gluten-free cookies.
References
Al-Saikhan, M.S., Howard, L.R., Miller, J.C. (1995) Antioxidant Activity and Total Phenolics in Different Genotypes of Potato (Solanum tuberosum, L.). Journal of Food Science, 60(2): 341-343
Alvarez-Jubete, L., Arendt, E.K., Gallagher, E. (2010) Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends in Food Science & Technology, 21(2): 106-113
Alvarez-Jubete, L., Wijngaard, H., Arendt, E.K., Gallagher, E. (2010) Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chemistry, 119(2): 770-778
Association of Official Analytical Chemistry (2002) Official methods of analysis of AOAC International. Arling VA, USA, 17th Edition
Bonafaccia, G., Gambelli, L., Fabjan, N., Kreft, I. (2003) Trace elements in flour and bran from common and tartary buckwheat. Food Chemistry, 83, 1-5
Bonafaccia, G., Marocchini, M., Kreftb, I. (2003) Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chemistry, 80(1): 9
Decker, E.A., Welch, B. (1990) Role of ferritin as a lipid oxidation catalyst in muscle food. Journal of Agricultural and Food Chemistry, 38(3): 674
Dietrych-Szostak, D., Oleszek, W. (1999) Effect of Processing on the Flavonoid Content in Buckwheat ( Fagopyrum e sculentum Möench) Grain. Journal of Agricultural and Food Chemistry, 47(10): 4384-4387
Filipcev, B., Simurina, O., Sakac, M.B., Sedej, I.J., Jovanov, P., Pestorić, M.V., Bodroza-Solarov, M. (2011) Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation. Food Chemistry, vol. 125, br. 1, str. 164-170
Halliwell, B., Chirico, S. (1993) Lipid peroxidation: its mechanism, measurement, and significance. American journal of clinical nutrition, 57(5 Suppl): 715S-724S; discussion 724S-725S
Hatano, T., Kagawa, H., Yasuhara, T., Okuda, T. (1988) Two new flavonoids and other constituents in licorice root: Their relative astringency and radical scavenging effects. Chemical and Pharmaceutical Bulletin, 36, 2090-2097
Oyaizu, M. (1986) Studies on products of browning reaction: Antioxidant activities of products of browning reaction prepared from glucoamine. Japanese Journal of Nutrition, 44, str. 307-315
Radosavljević, M. (2010) Cereals: Production, properties and organic food. Journal on Processing and Energy in Agriculture, vol. 14, br. 3, str. 131-134
Sakač, M., Sedej, I., Mandić, A., Mišan, A. (2011) Frakcije mlevenja pšenice i heljde - uvid u njihove funkcionalne karakteristike. Journal on Processing and Energy in Agriculture, vol. 15, br. 3, str. 173-178
Sakač, M., Torbica, A., Sedej, I., Hadnađev, M. (2011) Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours. Food Research International, 44(9): 2806-2813
Sanchez, H.D., Osella, C.A., Torre, M.A. (2002) Optimization of Gluten-Free Bread Prepared from Cornstarch, Rice Flour, and Cassava Starch. Journal of Food Science, 67(1): 416-419
Schober, T.J., Brien, C.O.M., McCarthy, D., Darnedde, A., Arendt, E.K. (2003) Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits. European Food Research and Technology, 216(5), 369-376
Sedej, I., Sakač, M., Mandić, A., Mišan, A., Pestorić, M., Šimurina, O., Čanadanović-Brunet, J. (2011) Quality assessment of gluten-free crackers based on buckwheat flour. LWT - Food Science and Technology, 44(3): 694-699
Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M. (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol, 299, 152-178
Skrabanja, V., Kreft, I., Golob, T., Modic, M., Ikeda, S., Ikeda, K., Kreft, S., Bonafaccia, G., Knapp, M., Kosmelj, K. (2004) Nutrient Content in Buckwheat Milling Fractions. Cereal Chemistry, 81(2): 172-176
Steadman, K.J., Burgoon, M.S., Lewis, B.A., Edwardson, S.E., Obendorf, R.L. (2001) Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions. Journal of the Science of Food and Agriculture, 81(11): 1094-1100
Torbica, A., Hadnađev, M., Hadnađev-Dapčević, T. (2012) Rice and buckwheat flour characterisation and its relation to cookie quality. Food Research International, 48(1): 277-283
Torbica, A.M., Hadnađev, M., Dapčević, T. (2010) Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloids, vol. 24, br. 6-7, str. 626-632
Verardo, V., Arráez-Román, D., Segura-Carretero, A., Marconi, E., Fernández-Gutiérrez, A., Caboni, M.F. (2011) Determination of Free and Bound Phenolic Compounds in Buckwheat Spaghetti by RP-HPLC-ESI-TOF-MS: Effect of Thermal Processing from Farm to Fork. Journal of Agricultural and Food Chemistry, 59(14): 7700-7707
Wronkowska, M., Zielińska, D., Szawara-Nowak, D., Troszyńska, A., Soral-Śmietana, M. (2010) Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread. International Journal of Food Science & Technology, 45(10): 1993-2000
 

About

article language: English
document type: Original Scientific Paper
published in SCIndeks: 02/09/2013

Related records