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dc.contributor.authorMartín-García, Beatriz
dc.contributor.authorPasini, Federica
dc.contributor.authorVerardo, Vito 
dc.contributor.authorGómez Caravaca, Ana María 
dc.contributor.authorMarconi, Emanuele
dc.contributor.authorCaboni, Maria Fiorenza
dc.date.accessioned2020-01-24T09:16:45Z
dc.date.available2020-01-24T09:16:45Z
dc.date.issued2019-11-25
dc.identifier.citationMartín-García, B., Pasini, F., Verardo, V., Gómez-Caravaca, A. M., Marconi, E., & Caboni, M. F. (2019). Use of Sieving as a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Study. Antioxidants, 8(12), 583.es_ES
dc.identifier.urihttp://hdl.handle.net/10481/59108
dc.description.abstractFractionation processes based on physical separation are a good strategy to produce enriched cereal flours. Therefore, the aim of this work is to evaluate the suitability of sieving of buckwheat flours to produce protein and phenolic (especially rutin) enriched fractions. Because of that, dehulled whole buckwheat flour (GSTQ) was sieved obtaining fractions with a particle size of 215 um, 160 um, 85 um, and 45 um (GS215, GS160, GS85, and GS45). For that purpose, the determination of protein, ash, and total starch content and free and bound phenolic compounds was carried out. The highest content of total phenolic compounds was obtained in GS215 (3118.84 mg kg-1 d.w.), followed by GS160 (2499.11 mg kg-1 d.w.), GS85 (989.46 mg kg-1 d.w.), GSTQ (983.15 mg kg-1 d.w.), and GS45 (481.31 mg kg-1 d.w.). Therefore, the phenolic content decreased with the particle size decrease from 215 um to 45 um. Besides, there were no significant differences between the total phenolic content in GS85 and GSTQ. The fraction with 215 um reported the highest protein and mineral salt content and presented rutin amounts four times higher than GSTQ.es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsAtribución 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.subjectCommon buckwheates_ES
dc.subjectFree and bound phenolic compoundses_ES
dc.subjectHPLC-MSes_ES
dc.subjectSievinges_ES
dc.subjectProteins es_ES
dc.subjectStarch es_ES
dc.titleUse of Sieving as a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Studyes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.3390/antiox8120583


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Atribución 3.0 España
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