Determination of phenolic composition in ancestral grains for food use. Comparison of analytical methods and antioxidant activity
Abstract The aim of this study was to quantify the total phenolic compounds of different ancestral grains such as two varieties of tef (Eragrostis tef) white and brown, buchwheat (Fagopyrum esculentum) and spelta (Triticum spelta), using different spectrophotometric methods (Folin-Ciocalteu and Fast Blue BB) and to compare with the obtained results using high performance liquid chromatography coupled to diode array detector and mass spectrometry (HPLC-DAD-MS). Furthermore, antioxidant activity of the extracts from these samples has been compared using two different in vitro assays: ferric reducing power (FRAP) and the ability to scavenge the ABTS•+. The use of HPLC-DAD-MS allowed us to detect different groups of phenolic compounds: hydroxybenzoic and hydroxycinnamic derivatives, flavonols, flavones and flavanols. Flavones derivatives were the most abundant in spelta, white and brown teff. However, buckwheat presented the highest in flavanols (64 %). The phenolic compounds quantification carried out by HPLC-DAD-MS could be more appropriate than the obtained results using spectrophotometric methods. Regarding the antioxidant activity, the buckwheat seeds showed the highest value, which could be related to the highest phenolic content.
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Singleton V, Rossi J. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965; 16:144-158.
Baye, K. Teff: Nutrient Composition and Health Benefits. International Food Policy Research Institute (IFPRI) and Ethiopian Development Research Institute (EDRI); 2014. p. 67.
Benincasa P et al. Phenolic compounds in grains, sprouts and wheatgrass of hulled and non-hulled wheat species. J Sci Food Agric. 2015; 95(9):1795-1803. https://doi.org/10.1002/jsfa.6877
Benzie Iris FF, Strain JJ. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of ''Antioxidant Power'': The FRAP Assay. Anal Biochem. 1996; 239(1):70-76. https://doi.org/10.1006/abio.1996.0292
Del Rio D, Rodríguez-Mateos A, Spencer JP, Tognolini M, Borges G, Crozier A. Dietary (poly)phenolics in human health: structures, bioavailability, and evidence of protective effects against chronic diseases. Antioxid Redox Signal. 2013; 18(14):1818-1892. https://doi.org/10.1089/ars.2012.4581
Dueñas M, Martínez-Villaluenga C, Limón RI, Peñas E, Frias J. Effect of germination and elicitation on phenolic composition and bioactivity of kidney beans. Food Res Int. 2015; 70:55-63. https://doi.org/10.1016/j.foodres.2015.01.018
Fraga CG, Kroft DC, Kennedy DO, Tomás-Berberán FA. The effects of polyphenols and other bioactives on human health. Food funct. 2019; 10:514-528. https://doi.org/10.1039/C8FO01997E
Keriené I, Mankevi?ien? A, Bliznikas S, Jablonskyte-Rasce D, Maiksteniene S, Cesnuleviciene R. Biologically active phenolic compounds in buckwheat, oats and winter spelt wheat. Zemdirbyste-Agriculture. 2015; 102(3):289-296. https://doi.org/10.13080/z-a.2015.102.037
López-Froilán R, Hernández-Ledesma B, Cámara M, Pérez-Rodríguez ML. Evaluation of the antioxidant potential of mixed fruit-based beverages: a new insight on the Folin Ciocalteu method. Food Anal Method. 2018; 11(10): 2897-2096. https://doi.org/10.1007/s12161-018-1259-1
Maives HA. Antioxidant phytochemicals of Hovenia dulcis Thunb. peduncles in different maturity stages. J Funct Food. 2015; 18(B):1117-1124. https://doi.org/10.1016/j.jff.2015.01.044
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant Activity Applying an improved ABTS radical cation decolorization Assay. Free Radic Biol Med. 1999; 26(9-10):1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
Sedeje I, Saka M, Mandi A, Mišan A, Tumbas V, ?anadanovi?-Brunet J. Buckwheat (Fagopyrum esculentum Moench) Grain and Fractions: Antioxidant Compounds and Activities. J Food Sci. 2012; 77(9):954-959. https://doi.org/10.1111/j.1750-3841.2012.02867.x
Singleton V, Rossi J. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965; 16:144-158.
M.ª Delcourt-garcía, M., Escribano-Bailón, M. T., & Dueñas, M. (2020). Determination of phenolic composition in ancestral grains for food use. Comparison of analytical methods and antioxidant activity. FarmaJournal, 5(2), 27–41. https://doi.org/10.14201/fj2020522741
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