Determinación de la composición fenólica del grano de Eragrostis tef
Resumen Eragrostis tef es un cereal etíope con grano comestible. Se distinguen dos variedades comerciales de teff definidas por el color de su semilla; netch (blanco) y qey (rojo / marrón). El reciente interés surgido en países occidentales por el teff se sustenta en su composición libre de gluten y en sus apreciadas ventajas nutricionales. El presente trabajo tiene como objetivo la caracterización del perfil polifenólico del grano de Eragrostis tef. Para ello, se han identificado y cuantificado los compuestos fenólicos presentes en las dos variedades, mediante cromatografía líquida de alta eficacia en fase reversa, con doble detección por espectrofotometría de diodo y espectrometría de masas (HPLC-DAD-MS). La bibliografía revisada describe los polifenoles presentes en Eragrostis tef como no flavonoides. En contraposición, en este estudio se han identificado flavonas, en concreto, derivados de luteolina y apigenina. El número de flavonas tentativamente identificadas en este trabajo ha sido de 10, casi todas ellas identificadas por primera vez.
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Gebremariam MM, Zarnkow M, Becker T. Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review. Journal of Food Science and Technology. 2014; 51(11): 2881-2895.
Hager A, Wolter A, Jacob F, Zannini E, Adrendt E. Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. Journal of Cereal Science. 2012; 56(2):239-247.
Kotásková E, Sumczynski D, Ml?ek J, Valášek P. Determination of free and bound phenolics using HPLC-DAD, antioxidant activity and in vitro digestibility of Eragrostis tef. Journal of Food Composition and Analysis. 2016; 46: 15-21.
Li A et al. Resources and biological activities of natural polyphenols. Nutrients. 2014; 6(12): 6020-6047.
Salawu SO, Bester MJ, Duodo KG. Phenolic composition and bioactive properties of cell wall preparations and whole grains of selected cereals and legumes. Journal of Food Biochemistry. 2014; 38(1): 62-72.
Santos-Buelga C, González-Paramás A.M. Strategies in the analysis of plant flavonoids. Handbook of Chemical and Biological Plant Analytical Methods. 2014; 543-569.
Shumoy H, Gabaza M, Vandevelde J, Raes k. Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation. Journal of Food Composition and Analysis. 2017; 58: 52-59
Arguedas P. TEFF. Survey on the nutritional and health aspects of Teff (Eragrostis tef). Memorias, Red-Alfa Lagrotech, Comunidad Europea, Cartagena. 2008.
Assefa K et al. Genetic Diversity in Tef [Eragrostis Tef (Zucc.) Trotter]. Frontiers in Plant Science. 2015; 6: 177.
Baye K. Teff: nutrient composition and health benefits. International Food Policy Research Institute (IFPRI) and Ethiopian Development Research Institute (EDRI). 2014; 67.
Callejo MJ, Tesfaye W, Rodriguez M. El teff (Eragrotist tef (Zucc.) Trotter): nuevas posibilidades para un nuevo cereal. Alimentaria: Revista de tecnología e higiene de los alimentos. 2012; 433: 84-87.
Cheng A et al. Diversifying crops for food and nutrition security–a case of teff. Biological Reviews, 2017; 92: 188-198.
Crozier A, Jaganath IB, Clifford MN. Dietary phenolics: chemistry, bioavailability and effects on health. Natural product reports. 2009; 26(8): 1001-1043.
Ferreres F et al. Characterization of C-glycosyl flavones O-glycosylated by liquid chromatography–tandem mass spectrometry. Journal of Chromatograph. 2007; 1161(1): 214-223.
Gebremariam MM, Zarnkow M, Becker T. Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review. Journal of Food Science and Technology. 2014; 51(11): 2881-2895.
Hager A, Wolter A, Jacob F, Zannini E, Adrendt E. Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. Journal of Cereal Science. 2012; 56(2):239-247.
Kotásková E, Sumczynski D, Ml?ek J, Valášek P. Determination of free and bound phenolics using HPLC-DAD, antioxidant activity and in vitro digestibility of Eragrostis tef. Journal of Food Composition and Analysis. 2016; 46: 15-21.
Li A et al. Resources and biological activities of natural polyphenols. Nutrients. 2014; 6(12): 6020-6047.
Salawu SO, Bester MJ, Duodo KG. Phenolic composition and bioactive properties of cell wall preparations and whole grains of selected cereals and legumes. Journal of Food Biochemistry. 2014; 38(1): 62-72.
Santos-Buelga C, González-Paramás A.M. Strategies in the analysis of plant flavonoids. Handbook of Chemical and Biological Plant Analytical Methods. 2014; 543-569.
Shumoy H, Gabaza M, Vandevelde J, Raes k. Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation. Journal of Food Composition and Analysis. 2017; 58: 52-59
López Pérez, A., & González Manzano, S. (2018). Determinación de la composición fenólica del grano de Eragrostis tef. FarmaJournal, 3(1), 99–110. Recuperado a partir de https://revistas.usal.es/cinco/index.php/2445-1355/article/view/17460
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