Determination of the phenolic composition of Eragrostis tef
Abstract Eragrostis tef is an Ethiopian cereal with edible grain. There are two commercial teff varieties defined by the color of their seed; netch (white) and qey (red / brown). The recent interest in western countries for teff is based on their gluten-free composition and their appreciated nutritional advantages. The present work aims to characterize the polyphenolic profile of the Eragrostis tef grain. Therefore, the phenolic compounds present in the two varieties were identified and quantified by reverse phase high performance liquid chromatography with double detection by diode spectrophotometry and mass spectrometry (HPLC-DAD-MS). The revised literature describes the polyphenols in Eragrostis tef as non-flavonoids. In contrast, in this study flavones have been identified, in particular, luteolin and apigenin derivatives. The number of flavones tentatively identified in this study was 10, almost all of them identified in this work for the first time.
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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). Determination of the phenolic composition of Eragrostis tef. FarmaJournal, 3(1), 99–110. Retrieved from https://revistas.usal.es/cinco/index.php/2445-1355/article/view/17460
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