| 000 | 02467nab|a22003497a|4500 | ||
|---|---|---|---|
| 999 |
_c63957 _d63949 |
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| 001 | 63957 | ||
| 003 | MX-TxCIM | ||
| 005 | 20211006074823.0 | ||
| 008 | 200529s2021||||xxk|||p|op||||00||0|eng|d | ||
| 022 | _a2045-2322 | ||
| 024 | 8 | _ahttps://doi.org/10.1038/s41598-021-89845-6 | |
| 040 | _aMX-TxCIM | ||
| 041 | _aeng | ||
| 100 | 1 |
_aMiedzianka, J. _921334 |
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| 245 | 1 | 0 | _aComparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours |
| 260 |
_aLondon (United Kingdom) : _bNature Publishing Group, _c2021. |
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| 500 | _aPeer review | ||
| 500 | _aOpen Access | ||
| 520 | _aGluten-free flours are interesting alternative to wheat flours. They could be by-products of oilseed processing, characterized by high content of bioactive compounds. Therefore the aim of the study was to determine the antioxidant, antimicrobial properties, amino acid and fatty acid profile of flours obtained as by-products from the oil industry. The highest total polyphenol content and antioxidant activity was found to have evening primrose flour. The widest spectrum of microbial growth inhibition was indicated for corn germ extract which showed no antimicrobial activity only against Bacillus subtilis. The highest protein content was found in pumpkin, peanut and almond flours (more than 50 g/100 g). The major abundant amino acids in all the analysed oilseed cake flours were aspartic acid, glutamic acid and arginine. The analysed gluten-free flours were found to be a good source of polyunsaturated fatty acids (PUFAs), which comprised mainly linoleic acid and α-linolenic acid, whereas the best source of PUFAs was evening primrose flour. The results suggest that the cold-pressed seed flours possess valuable chemical composition and may be considered for improvement of the nutritional properties of food products. | ||
| 546 | _aText in English | ||
| 650 | 7 |
_2AGROVOC _912057 _aGluten free foods |
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| 650 | 7 |
_2AGROVOC _91113 _aFlours |
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| 650 | 7 |
_2AGROVOC _911020 _aAntioxidants |
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| 650 | 7 |
_2AGROVOC _921335 _aAntimicrobial properties |
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| 650 | 7 |
_aNutritive value _gAGROVOC _2 _91193 |
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| 700 | 1 |
_aDrzymala, K. _921336 |
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| 700 | 1 |
_aNemś, A. _921337 |
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| 700 | 1 |
_aKita, A. _921338 |
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| 773 | 0 |
_tNature Scientific Reports _gv. 11, art. 10385 _dLondon (United Kingdom) : Nature Publishing Group, 2021. _x2045-2322 _wa58025 |
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| 856 | 4 |
_yClick here to access online _uhttps://doi.org/10.1038/s41598-021-89845-6 |
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| 942 |
_cJA _n0 _2ddc |
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