文章基本信息

标题：Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity
本地全文：下载
作者：Małgorzata Wronkowska ; Joanna Honke ; Henryk Zieliński 等
期刊名称：Acta Universitatis Cibiniensis. Series E: Food Technology
印刷版ISSN：2344-150X
出版年度：2020
卷号：24
期号：2
页码：205-214
DOI：10.2478/aucft-2020-0019
出版社：Walter de Gruyter GmbH
摘要：The bioaccessible angiotensin converting enzyme (ACE) inhibitory activity of biscuits formulated from roasted common buckwheat flour after fermentation by select bacteria was studied. The same content of total phenolic compounds was found in fermented flour and in biscuits obtained from them. Generally, fermentation of flour did not changes the ACE inhibitory activity, whereas baking process significantly increased the ACE inhibitory activity of examined products. The potential bioaccessible ACE inhibitory activity from biscuits was very high. Phenolic acids such as protocatechuic, vanillic and syringic acids as well as flavonoids: kaempferol and epicatechin in the digested buckwheat biscuits have the highest impact on ACE inhibitory activity. A high significant correlations were found between IC 50 and total phenolic compounds of fermented flours, biscuits before and after digestion. The data obtained in this study closely associates phenolic compounds with ACE inhibitory activity.
关键词：buckwheat ; roasting ; fermentation ; baking ; in vitro digestion ; ACE inhibition