Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material
2.2. Sample Preparation
2.3. Chemical Composition
2.4. Physico-Chemical Properties
2.5. Techno-Fuctional Properties
2.6. Organic Acid and Sugar Content
2.7. Total Phenolic Content, Total Flavonoid Content and Tannins Content
2.8. LC-ESI-MS/MS Characterization
2.9. Antioxidant Activity
2.9.1. 2,2-Diphenyl-1-Picrylhydrazyl Radical Scavenging Assay (DPPH)
2.9.2. Ferric Reducing Antioxidant Power (FRAP)
2.9.3. 2,2′-Azinobis-(3-Ethylbenzothiazoline-6-Sulfonic Acid) Radical Scavenging Assay
2.9.4. Ferrous Ion-Chelating Capacity Assay (FIC)
2.10. Statistical Analysis
3. Results
3.1. Chemical Composition
3.2. Physico-Chemical and Techno-Fuctional Properties
3.3. Organic Acid and Sugars Content
3.4. Total Phenolic, Total Flavonoid and Tannins Content
3.5. Polyphenolic Profile
3.6. Antioxidant Activity
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Sample | Moisture | Protein | Fat | Ash | Total Dietary Fibre | Insoluble Dietary Fibre | Soluble Dietary Fibre | IDF/SDF |
---|---|---|---|---|---|---|---|---|
ASFF | 3.37 ± 0.61 a | 13.29 ± 0.41 a | 13.96 ± 0.31 b | 4.71 ± 0.19 a | 69.83 ± 3.39 a | 66.06 ± 0.63 b | 3.76 ± 0.85 a | 17.56 ± 0.42 b |
ASFC | 3.82 ± 0.68 a | 11.77 ± 0.09 b | 16.90 ± 0.04 a | 4.23 ± 0.81 a | 70.50 ± 2.05 a | 69.86 ± 0.16 a | 1.56 ± 0.89 b | 44.78 ± 0.31 a |
Physico-Chemical Properties | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|
Sample | pH | Aw | Color Coordinates | |||||||
Lightness | Redness | Yellowness | Chroma | Hue | ||||||
ASFF | 6.06 ± 0.09 a | 0.123 ± 0.002 a | 43.90 ± 0.48 b | 6.24 ± 0.24 b | 7.40 ± 0.32 b | 9.68 ± 0.39 b | 49.86 ± 0.21 b | |||
ASFC | 5.77 ± 0.01 b | 0.121 ± 0.001 a | 49.34 ± 1.26 a | 8.48 ± 0.39 a | 13.74 ± 0.85 a | 16.15 ± 0.92 a | 58.31 ± 0.51 a | |||
Techno-Functional Properties | ||||||||||
Sample | Water Holding Capacity (g Water/g Flour) | Oil Holding Capacity (g Oil/g Flour) | Swelling Capacity (mL/g Flour) | Emulsifying Capacity (mL/100 mL) | Emulsion Stability (mL/100 mL) | |||||
ASFF | 4.97 ± 0.11 a | 1.81 ± 0.09 b | 2.97 ± 0.75 a | 67.77 ± 2.04 b | 100.0 ± 0.00 a | |||||
ASFC | 4.11 ± 0.09 b | 2.08 ± 0.08 a | 2.34 ± 0.42 a | 76.66 ± 4.71 a | 100.0 ± 0.00 a |
Sample | TPC (mg Gallic Acid Equivalents/g Flour) | TFC (mg Rutin Equivalents/g Flour) | TC (mg Catechin Equivalents/g Flour) |
---|---|---|---|
ASFF | 1.64 ± 0.14 b | 8.23 ± 0.37 b | 8.53 ± 0.17 a |
ASFC | 6.39 ± 0.41 a | 17.08 ± 0.94 a | 30.13 ± 0.50 a |
Compound | ASFC | ASFF |
---|---|---|
Protocatechuic acid | 6.46 ± 0.06 eB | 6.64 ± 0.04 eA |
4-Hydroxybenzoic acid | 6.43 ± 0.09 eB | 12.02 ± 0.18 cA |
Catechin | 96.54 ± 0.77 bA | 26.61 ± 1.12 bB |
Vanillic acid | 4.13 ± 0.05 fA | 3.18 ± 0.16 fB |
Caffeic acid | 0.56 ± 0.01 jA | 0.24 ± 0.01 jB |
Ferulic acid | 1.72 ± 0.02 iA | 0.68 ± 0.03 hB |
O-coumaric | 0.04 ± 0.01 mA | 0.04 ± 0.00 lA |
Sinapic acid | 0.37 ± 0.01 kA | 0.38 ± 0.02 iA |
Syringic acid | 0.03 ± 0.00 mB | 0.48 ± 0.07 iA |
Cinnamic acid | 0.24 ± 0.02 l | ND |
Chlorogenic acid | 8.30 ± 0.92 dA | 0.40 ± 0.02 iB |
Epicatechin | 101.89 ± 4.48 aA | 31.97 ± 0.51 aB |
p-coumaric | 0.35 ± 0.01 kA | 0.14 ± 0.02 kB |
Quercetin-3-rutinoside | 9.52 ± 0.19 dA | 1.59 ± 0.22 hB |
Quercetin-3-glucoside | 0.38 ± 0.00 m | ND |
Kaempferol-3-rutinoside | 27.00 ± 0.77 cA | 7.19 ± 0.52 dB |
Kaempferol-3-glucoside | 0.11 ± 0.01 mB | 0.19 ± 0.01 kA |
Isorhamnetin-3-rutinoside | 0.08 ± 0.01 mA | 0.08 ± 0.01 lA |
Quercetin | 2.49 ± 0.01 hA | 2.13 ± 0.08 gA |
Kaempferol | 3.10 ± 0.21 hA | 1.38 ± 0.04 hB |
Isorhamnetin | 3.69 ± 0.21 gA | 0.60 ± 0.02 hB |
Total | 273.44 ± 5.01 | 95.93 ± 1.58 |
Sample | DPPH• (mg TE/g Flour) | ABTS•+ (mg TE/g Flour) | FRAP (mg TE/g Flour) | FIC (mg EDTA/g Flour) |
---|---|---|---|---|
ASFF 1 | 0.46 ± 0.41 b | 5.35 ± 0.60 b | 2.94 ± 0.70 a | 0.12 ± 0.01 b |
ASFC | 2.28 ± 0.05 a | 15.81 ± 1.20 a | 3.34 ± 0.24 a | 0.21 ± 0.01 a |
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Lorente-Mento, J.M.; Lucas-González, R.; Sayas-Barbera, E.; Pérez-Álvarez, J.Á.; Fernández-López, J.; Viuda-Martos, M. Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties. Foods 2020, 9, 727. https://doi.org/10.3390/foods9060727
Lorente-Mento JM, Lucas-González R, Sayas-Barbera E, Pérez-Álvarez JÁ, Fernández-López J, Viuda-Martos M. Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties. Foods. 2020; 9(6):727. https://doi.org/10.3390/foods9060727
Chicago/Turabian StyleLorente-Mento, José Manuel, Raquel Lucas-González, Estrella Sayas-Barbera, José Ángel Pérez-Álvarez, Juana Fernández-López, and Manuel Viuda-Martos. 2020. "Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties" Foods 9, no. 6: 727. https://doi.org/10.3390/foods9060727