Evaluation of phenolic profile and antioxidant capacity in gluten-free flours

Gabriele Rocchetti; Giulia Chiodelli; Gianluca Giuberti; Francesco Masoero; Marco Trevisan; Luigi Lucini

doi:10.1016/j.foodchem.2017.01.142

Evaluation of phenolic profile and antioxidant capacity in gluten-free flours

Food Chem. 2017 Aug 1:228:367-373. doi: 10.1016/j.foodchem.2017.01.142. Epub 2017 Jan 31.

Authors

Gabriele Rocchetti¹, Giulia Chiodelli², Gianluca Giuberti¹, Francesco Masoero¹, Marco Trevisan², Luigi Lucini³

Affiliations

¹ Institute of Food Science and Nutrition, Università Cattolica del Sacro Cuore, via Emilia parmense 84, 29122 Piacenza, Italy.
² Institute of Environmental and Agricultural Chemistry, Università Cattolica del Sacro Cuore, via Emilia parmense 84, 29122 Piacenza, Italy.
³ Institute of Environmental and Agricultural Chemistry, Università Cattolica del Sacro Cuore, via Emilia parmense 84, 29122 Piacenza, Italy. Electronic address: luigi.lucini@unicatt.it.

PMID: 28317736
DOI: 10.1016/j.foodchem.2017.01.142

Abstract

The characterization of phenolic fingerprints in common gluten-free flours is still scarce. Total phenolic and anthocyanin contents, antioxidant capacity and the entire phenolic profile were investigated for extracts from chickpea, sorghum, quinoa, black rice, lentil, amaranth, brown rice, oat and white rice flours, using soft wheat flour as a comparison. The highest phenolic content was found in black rice, followed by quinoa extracts (147.9 and 87.2mg gallic acid equivalents 100g^-1, respectively). Consistently, antioxidant capacity was highest in black rice and quinoa flours (34mmol trolox equivalents 100g^-1), while anthocyanins were highest in black rice flour. Data showed a high correlation between phenolic content and both reducing and scavenging activities, with Pearson's coefficient of 0.90 and 0.91, respectively. Although the entire phenolic profile was diverse and differed among flours, these represent a valuable source of health-promoting compounds, mainly belonging to flavonoids, phenolic acids and lignans.

Keywords: 3,4-DHPEA-EA (PubChem CID: 101723007); Anthocyanins; Apigenin 7-O-glucoside (PubChem CID: 44257792); Avenanthramide C (PubChem CID: 11723200); Catechin 3-O-glucoside (PubChem CID: 44257076); Cyanidin 3-O-glucoside (PubChem CID: 12303203); Food metabolomics; Food profiling; Kaempferol (PubChem CID: 5280863); Legumes; Naringin (PubChem CID: 4441); Pelargonidin 3-O-glucoside (PubChem CID: 443648); Pseudo-cereals; Secoisolariciresinol (PubChem CID: 65373); Total phenol content.

MeSH terms

Antioxidants / analysis
Diet, Gluten-Free / methods*
Edible Grain / chemistry*
Flour / analysis*
Phenols / analysis
Phenols / chemistry*

Substances

Antioxidants
Phenols