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Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours.

ABSTRACT: Generally, extruded gluten-free foods are mostly phytochemically deficient. In this study inositol phosphates, ?-galactosides, lectins, protease inhibitors, and phenols, their antioxidant activity and sensorial analysis of some rice/bean/whole carob fruit flour blends were determined in unprocessed (controls) and extruded formulations. The fortification of rice-based extrudates with both legumes has a positive influence on both their bioactive compound content and their acceptability by consumers. The extruded formulations contained around twice as much (p < 0.05) total ?-galactosides than their unprocessed counterparts. Extrusion significantly reduced the phytic acid content (10%) and significantly increased the less phosphorylated forms (16%-70%). After extrusion, the lectins and protease inhibitors were eliminated. The different phenolic compounds mostly increased (11%-36%), notably in the formulations with carob fruit. The antioxidant activity and the different groups of phenols showed a positive correlation in the extrudates. All the experimental extrudates had higher amounts of bioactive compounds than the commercial extruded rice. Considering the amount of phytochemicals determined in the novel gluten-free extrudates and the scores of sensorial analysis, formulations containing 20%-40% bean and 5% carob fruit could be adequate in promoting health-related functions, helping to increase pulse consumption, and allowing the food industry to satisfy consumers' requirement for functional foods.

SUBMITTER: Arribas C

PROVIDER: S-EPMC6770175 | biostudies-literature | 2019 Sep

REPOSITORIES: biostudies-literature

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Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours.

Arribas Claudia C Cabellos Blanca B Cuadrado Carmen C Guillamón Eva E M Pedrosa Mercedes M

Foods (Basel, Switzerland) 20190902 9

Generally, extruded gluten-free foods are mostly phytochemically deficient. In this study inositol phosphates, α-galactosides, lectins, protease inhibitors, and phenols, their antioxidant activity and sensorial analysis of some rice/bean/whole carob fruit flour blends were determined in unprocessed (controls) and extruded formulations. The fortification of rice-based extrudates with both legumes has a positive influence on both their bioactive compound content and their acceptability by consumer ...[more]

PMID: 31480711

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Project description:Six critical stages corresponding to major morphophysiological events in carob fruit ripening were defined, and changes in the primary and secondary metabolome and in vitro antioxidant capacity were examined in two genotypes collected at low (15 m) and high (510 m) altitudes from genetically identified and georeferenced trees. Soluble carbohydrates were analyzed by HPLC-RI, macro-minerals by ion chromatography coupled to conductivity detection and polyphenols by UHPLC-Q-Orbitrap-HRMS. spectroscopy facilitated assays for condensed tannins and in vitro free-radical scavenging capacity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP). The fruit respiration rate and moisture content declined sharply during the transition from the breaker to green pedicel stage. Sugar accumulation spiked at the onset of fruit coloration and culminated at 498.7 ± 8.4 mg g-1 dry weight (dw) in the late ripe stage, while the ratio of reducing sugars to sucrose decreased from 3.45 ± 0.32 to 0.41 ± 0.02. The total phenolic compounds and condensed tannins declined with ripening, particularly during the transition from the breaker to green pedicel stage. Eighteen polyphenols were identified and quantitated, with catechins and hydrolyzable tannins being dominant until the onset of fruit coloration. The transition to the green pedicel stage signaled a precipitous decline (90.9%) in catechins, hydrolyzable tannins (60.2%) and flavonol glycosides (52.1%) concomitant to the rise in gallic acid, which was putatively fueled by the enzymatic hydrolysis of gallotannins in immature fruit. Catechins, hydrolyzable tannins and flavone glycosides were more abundant at higher altitudes and gallic acid at lower altitudes. An antioxidant capacity was also favored by higher elevations and declined with ripening, particularly after the breaker stage. Correlations with FRAP and DPPH assays were significant for the total phenolic content, condensed tannins, catechins and hydrolyzable tannins. The highest correlation factors were obtained for epigallocatechin-gallate (r = 0.920 and r = 0.900; p < 0.01). Although the sharp drop in hydrolyzable and nonhydrolyzable tannins and catechins compromised the in vitro antioxidant capacity at physiological maturity, it also reduced the astringency and configured a palatable organoleptic fruit profile. These changes unraveled significant episodes in the ripening-related secondary metabolism of the carob fruit. They further highlighted the value of immature carob as a potent source of gallotannins, with putative in vivo anti-inflammatory action, and of catechins beneficial in preventing and protecting against diseases caused by oxidative stress.

Dataset Information

Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours.

Publications

Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours.

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