Determination of Some Chemical Properties of Uncommon Flours
Flours of wheat, chestnut, acorn and lupin were
evaluated in relation to phenolic compounds, antioxidant activity, and
oxalate content. At the chemical level the results show some
variability between samples by type of flour, and the sample of
chestnut flour presented the higher value of oxalate (0.00348
mg/100g) when compared to the other samples in the study.
Considering the content of phenolic compounds, the sample that
stood out was the acorn flour, having a high value of 0.812 g
AGE/100 g. All the samples presented intermediate content of
antioxidant activity and the sample that showed a slightly higher
value was the wheat flour with a value of 0.746 mM TRE/g sample.
[1] O. A. Abiodun and R. Akinoso, «Effect of delayed harvesting and pretreatment
methods on the antinutritional contents of trifoliate yam
flour», Food Chem., vol. 146, pp. 515–520, Mar. 2014
[2] American Dietetic Association, "Urolithiasis/ urinary stones", In ADA
Nutritional Care Manual. Chicago: American Dietetic Association,
2005, pp. 275
[3] Q.-Y. Ruan, X.-Q. Zheng, B.-L. Chen, Y. Xiao, X.-X. Peng, D. W. M.
Leung, and E.-E. Liu, «Determination of total oxalate contents of a great
variety of foods commonly available in Southern China using an oxalate
oxidase prepared from wheat bran», J. Food Compos. Anal., vol. 32, n.
1, pp. 6–11, Nov. 2013.
[4] T. Bhanja Dey and R. C. Kuhad, «Enhanced production and extraction
of phenolic compounds from wheat by solid-state fermentation with
Rhizopus oryzae RCK2012», Biotechnol. Rep., vol. 4, pp. 120–127,
Dez. 2014. [5] S. J. Hur, S. Y. Lee, Y.-C. Kim, I. Choi, and G.-B. Kim, «Effect of
fermentation on the antioxidant activity in plant-based foods», Food
Chem., vol. 160, pp. 346–356, Out. 2014.
[6] Durán-Lara, X. A. López-Cortés, R. I. Castro, F. Avila-Salas, F. D.
González-Nilo, V. F. Laurie, and L. S. Santos, «Experimental and
theoretical binding affinity between polyvinylpolypyrrolidone and
selected phenolic compounds from food matrices», Food Chem., vol.
168, pp. 464–470, Fev. 2015.
[7] H. Zhang, W. Zhang, C. Xu, and X. Zhou, «Studies on the rheological
and gelatinization characteristics of waxy wheat flour», Int. J. Biol.
Macromol., vol. 64, pp. 123–129, Mar. 2014.
[8] M. Aponte, F. Boscaino, A. Sorrentino, R. Coppola, P. Masi, and A.
Romano, «Effects of fermentation and rye flour on microstructure and
volatile compounds of chestnut flour based sourdoughs», LWT - Food
Sci. Technol., vol. 58, n. 2, pp. 387–395, Out. 2014.
[9] W. W. Kim and B. Yoo, «Rheological and thermal effects of
galactomannan addition to acorn starch paste», LWT - Food Sci.
Technol., vol. 44, n. 3, pp. 759–764, Abr. 2011.
[10] J. F. Crespo, J. Rodríguez, R. Vives, J. M. James, M. Reaño, P. Daroca,
C. Burbano, and M. Muzquiz, «Occupational IgE-mediated allergy after
exposure to lupine seed flour», J. Allergy Clin. Immunol., vol. 108, n. 2,
pp. 295–297, Ago. 2001.
[11] A. Siger, J. Czubinski, P. Kachlicki, K. Dwiecki, E. Lampart-Szczapa,
and M. Nogala-Kalucka, «Antioxidant activity and phenolic content in
three lupin species», J. Food Compos. Anal., vol. 25, n. 2, pp. 190–197,
Mar. 2012
[12] L. Neri, G. Dimitri, and G. Sacchetti, «Chemical composition and
antioxidant activity of cured chestnuts from three sweet chestnut
(Castanea sativa Mill.) ecotypes from Italy», J. Food Compos. Anal.,
vol. 23, n. 1, pp. 23–29.
[13] S. Rakić, S. Petrović, J. Kukić, M. Jadranin, V. Tešević, D. Povrenović,
and S. Šiler-Marinković, «Influence of thermal treatment on phenolic
compounds and antioxidant properties of oak acorns from Serbia», Food
Chem., vol. 104, n. 2, pp. 830–834, 2007.
[14] G. Vázquez, A. Fernández-Agulló, C. Gómez-Castro, M. S. Freire, G.
Antorrena, and J. González-Álvarez, «Response surface optimization of
antioxidants extraction from chestnut (Castanea sativa) bur», Ind. Crops
Prod., vol. 35, n. 1, pp. 126–134, Jan. 2012.
[15] J. Okombo and M. Liebman, «Oxalate content of selected breads and
crackers», J. Food Compos. Anal., vol. 23, n. 1, pp. 118–121, Fev. 2010.
[16] M. M. C. Ritter and G. P. Savage, «Soluble and insoluble oxalate
content of nuts», J. Food Compos. Anal., vol. 20, n. 1, pp. 169–174,
2007.
[1] O. A. Abiodun and R. Akinoso, «Effect of delayed harvesting and pretreatment
methods on the antinutritional contents of trifoliate yam
flour», Food Chem., vol. 146, pp. 515–520, Mar. 2014
[2] American Dietetic Association, "Urolithiasis/ urinary stones", In ADA
Nutritional Care Manual. Chicago: American Dietetic Association,
2005, pp. 275
[3] Q.-Y. Ruan, X.-Q. Zheng, B.-L. Chen, Y. Xiao, X.-X. Peng, D. W. M.
Leung, and E.-E. Liu, «Determination of total oxalate contents of a great
variety of foods commonly available in Southern China using an oxalate
oxidase prepared from wheat bran», J. Food Compos. Anal., vol. 32, n.
1, pp. 6–11, Nov. 2013.
[4] T. Bhanja Dey and R. C. Kuhad, «Enhanced production and extraction
of phenolic compounds from wheat by solid-state fermentation with
Rhizopus oryzae RCK2012», Biotechnol. Rep., vol. 4, pp. 120–127,
Dez. 2014. [5] S. J. Hur, S. Y. Lee, Y.-C. Kim, I. Choi, and G.-B. Kim, «Effect of
fermentation on the antioxidant activity in plant-based foods», Food
Chem., vol. 160, pp. 346–356, Out. 2014.
[6] Durán-Lara, X. A. López-Cortés, R. I. Castro, F. Avila-Salas, F. D.
González-Nilo, V. F. Laurie, and L. S. Santos, «Experimental and
theoretical binding affinity between polyvinylpolypyrrolidone and
selected phenolic compounds from food matrices», Food Chem., vol.
168, pp. 464–470, Fev. 2015.
[7] H. Zhang, W. Zhang, C. Xu, and X. Zhou, «Studies on the rheological
and gelatinization characteristics of waxy wheat flour», Int. J. Biol.
Macromol., vol. 64, pp. 123–129, Mar. 2014.
[8] M. Aponte, F. Boscaino, A. Sorrentino, R. Coppola, P. Masi, and A.
Romano, «Effects of fermentation and rye flour on microstructure and
volatile compounds of chestnut flour based sourdoughs», LWT - Food
Sci. Technol., vol. 58, n. 2, pp. 387–395, Out. 2014.
[9] W. W. Kim and B. Yoo, «Rheological and thermal effects of
galactomannan addition to acorn starch paste», LWT - Food Sci.
Technol., vol. 44, n. 3, pp. 759–764, Abr. 2011.
[10] J. F. Crespo, J. Rodríguez, R. Vives, J. M. James, M. Reaño, P. Daroca,
C. Burbano, and M. Muzquiz, «Occupational IgE-mediated allergy after
exposure to lupine seed flour», J. Allergy Clin. Immunol., vol. 108, n. 2,
pp. 295–297, Ago. 2001.
[11] A. Siger, J. Czubinski, P. Kachlicki, K. Dwiecki, E. Lampart-Szczapa,
and M. Nogala-Kalucka, «Antioxidant activity and phenolic content in
three lupin species», J. Food Compos. Anal., vol. 25, n. 2, pp. 190–197,
Mar. 2012
[12] L. Neri, G. Dimitri, and G. Sacchetti, «Chemical composition and
antioxidant activity of cured chestnuts from three sweet chestnut
(Castanea sativa Mill.) ecotypes from Italy», J. Food Compos. Anal.,
vol. 23, n. 1, pp. 23–29.
[13] S. Rakić, S. Petrović, J. Kukić, M. Jadranin, V. Tešević, D. Povrenović,
and S. Šiler-Marinković, «Influence of thermal treatment on phenolic
compounds and antioxidant properties of oak acorns from Serbia», Food
Chem., vol. 104, n. 2, pp. 830–834, 2007.
[14] G. Vázquez, A. Fernández-Agulló, C. Gómez-Castro, M. S. Freire, G.
Antorrena, and J. González-Álvarez, «Response surface optimization of
antioxidants extraction from chestnut (Castanea sativa) bur», Ind. Crops
Prod., vol. 35, n. 1, pp. 126–134, Jan. 2012.
[15] J. Okombo and M. Liebman, «Oxalate content of selected breads and
crackers», J. Food Compos. Anal., vol. 23, n. 1, pp. 118–121, Fev. 2010.
[16] M. M. C. Ritter and G. P. Savage, «Soluble and insoluble oxalate
content of nuts», J. Food Compos. Anal., vol. 20, n. 1, pp. 169–174,
2007.
@article{"International Journal of Biological, Life and Agricultural Sciences:69434", author = "Sónia C. Andrade and Solange F. Oliveira and Raquel P. F. Guiné and Paula M. R. Correia", title = "Determination of Some Chemical Properties of Uncommon Flours", abstract = "Flours of wheat, chestnut, acorn and lupin were
evaluated in relation to phenolic compounds, antioxidant activity, and
oxalate content. At the chemical level the results show some
variability between samples by type of flour, and the sample of
chestnut flour presented the higher value of oxalate (0.00348
mg/100g) when compared to the other samples in the study.
Considering the content of phenolic compounds, the sample that
stood out was the acorn flour, having a high value of 0.812 g
AGE/100 g. All the samples presented intermediate content of
antioxidant activity and the sample that showed a slightly higher
value was the wheat flour with a value of 0.746 mM TRE/g sample.
", keywords = "Wheat, Acorn, Lupine, Chestnut, Flour, Antioxidant
properties, Oxalate.", volume = "9", number = "4", pages = "365-4", }
