Analysis of tocopherols and phenolic compounds in extruded lentil flour formulations for development of snack-type functional foods
Artigo de Conferência
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resumo
Pulses are currently considered as functional gluten-free foods, which could be included in extrusion
formulations in order to develop functional products with high nutritional value [1]. In the present study
individual phenolic compounds and tocopherols were evaluated in different lentil flours (raw and extruded
at 140 and 160ºC) formulated with nutritional yeasts.Phenolic compounds were analysed by using a
HPLC equipped with a diode-array detector and coupled to a mass detector [2].For the analysis of
tocopherols, it was used HPLC coupled to a fluorescence detector [1].
Extrusion cooking may affect bioavailability of phenolic compounds due to high temperature that causes
decomposition of heat-labile phenolic compounds and may also lead to polymerization of some phenolic
compounds under high pressure [3]. Catechin hexoside was the most abundant phenolic compound,
with values around 30.7 to 66.1 mg/100g dw in raw samples. After the extrusion process, it was observed
the highest decrease in the lentil flours formulated with the highest amount of nutritional yeast (16%). The
other phenolic compounds, also experiment a decrease but in a less extend, probably due to partial
hydrolysis of conjugated phenolics[4].Particularly in the case of kaempferol-O-desoxyhexide-O-hexoside-
O-rutinoside, quercetin-3-O-glucoside, quercetin-O-hexoside and quercetin-O-pentoside.
Regarding tocopherols content, there was a significant decrease in all tocopherol vitamer safter the
extrusion process.In the studied raw samples, total tocopherols content ranged from 2.05 to 3.02 mg/
100g (dw). The results showed a reduction of 81.5-92% in total tocopherols, which is in accordance with
other authors [3].
