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标题：Antioxidant Capacity of Tempura Deep-Fried Products Prepared Using Barley, Buckwheat, and Job’s Tears Flours
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作者：Asuka Taniguchi ; Nami Kyogoku ; Hiroko Kimura 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：9
页码：1246-1254
DOI：10.3390/foods9091246
出版社：MDPI Publishing
摘要：Tempura is a dish of battered and deep-fried foods, and wheat flour is typically used; however, barley, buckwheat, and Job’s tears have an antioxidant capacity. This study investigated whether replacing wheat flour with flours from these three crops in tempura affects the antioxidant capacity and deterioration of frying oil. Radical scavenging activity and polyphenol content of tempura were measured by chemiluminescence-based assay and the Folin–Denis method, respectively. The peroxide value, p-anisidin value, acid value, and polar compound of the oil used in frying were measured as indexes of oil deterioration post-frying due to oxidation. Although the frying oil of barley showed higher p-anisidin value than that of wheat, the oil samples’ deterioration level measured in this study was low. The antioxidant capacity and polyphenol content in the three flours samples were higher than those in wheat sample, with buckwheat producing the greatest values, followed by Job’s tears, and then barley. Thus, deep-fried products prepared using the three flours demonstrated superior antioxidant capacity owing to the abundance of antioxidant components. Therefore, tempura can be enjoyed in a healthier manner by using batter prepared using those flours, and substituting wheat flour with the three flours can increase the antioxidant capacity of deep-fried products.
关键词：tempura; deep-fried product; barley; buckwheat; Job’s tears; antioxidant capacity; oil deterioration; polyphenol tempura ; deep-fried product ; barley ; buckwheat ; Job’s tears ; antioxidant capacity ; oil deterioration ; polyphenol