Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products
The triticale grain has high nutritive value and good technological suitability. Triticale flour can be a valuable raw material for bread-making. The aim of this work was to determine the profile of phenolic acids in triticale grain of selected Polish cultivars and its products. Ultra-high-performan...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/3/562 |
| _version_ | 1797408586407608320 |
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| author | Joanna Kaszuba Ireneusz Kapusta Zuzanna Posadzka |
| author_facet | Joanna Kaszuba Ireneusz Kapusta Zuzanna Posadzka |
| author_sort | Joanna Kaszuba |
| collection | DOAJ |
| description | The triticale grain has high nutritive value and good technological suitability. Triticale flour can be a valuable raw material for bread-making. The aim of this work was to determine the profile of phenolic acids in triticale grain of selected Polish cultivars and its products. Ultra-high-performance liquid chromatography (UPLC-PDA-MS/MS) was applied for separation and identification of these constituents. The grain of the examined triticale cultivars contained 13 phenolic acids, of which ferulic acid was determined in the largest amount and was constituted from 42–44% of the total content of phenolic acids in the grain. In addition, due to the large amounts of ferulic, di-ferulic, and sinapic acids, composition of the phenolic acids fraction in triticale grain of the tested cultivars varied in comparison with that of wheat and rye cultivars. In triticale flour, the number of phenolic acids was nearly 4 times lower than in the grain, as phenolic acids were removed along with bran, in which their proportion was almost 9 times higher than in the grain intended for grinding. The application of bran in the bread recipe resulted in a 3.5-fold increase in the fraction of phenolic acids compared to the bread produced from triticale flour without bran addition. |
| first_indexed | 2024-03-09T04:00:35Z |
| format | Article |
| id | doaj.art-94bba7f2568643d5b49ab8f0644091f0 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T04:00:35Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-94bba7f2568643d5b49ab8f0644091f02023-12-03T14:13:38ZengMDPI AGMolecules1420-30492021-01-0126356210.3390/molecules26030562Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its ProductsJoanna Kaszuba0Ireneusz Kapusta1Zuzanna Posadzka2Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4 St., 35-601 Rzeszow, PolandDepartment of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4 St., 35-601 Rzeszow, PolandDepartment of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4 St., 35-601 Rzeszow, PolandThe triticale grain has high nutritive value and good technological suitability. Triticale flour can be a valuable raw material for bread-making. The aim of this work was to determine the profile of phenolic acids in triticale grain of selected Polish cultivars and its products. Ultra-high-performance liquid chromatography (UPLC-PDA-MS/MS) was applied for separation and identification of these constituents. The grain of the examined triticale cultivars contained 13 phenolic acids, of which ferulic acid was determined in the largest amount and was constituted from 42–44% of the total content of phenolic acids in the grain. In addition, due to the large amounts of ferulic, di-ferulic, and sinapic acids, composition of the phenolic acids fraction in triticale grain of the tested cultivars varied in comparison with that of wheat and rye cultivars. In triticale flour, the number of phenolic acids was nearly 4 times lower than in the grain, as phenolic acids were removed along with bran, in which their proportion was almost 9 times higher than in the grain intended for grinding. The application of bran in the bread recipe resulted in a 3.5-fold increase in the fraction of phenolic acids compared to the bread produced from triticale flour without bran addition.https://www.mdpi.com/1420-3049/26/3/562triticalephenolic acidsferulic acidUPLC-PDA-MS/MS |
| spellingShingle | Joanna Kaszuba Ireneusz Kapusta Zuzanna Posadzka Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products Molecules triticale phenolic acids ferulic acid UPLC-PDA-MS/MS |
| title | Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products |
| title_full | Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products |
| title_fullStr | Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products |
| title_full_unstemmed | Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products |
| title_short | Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products |
| title_sort | content of phenolic acids in the grain of selected polish triticale cultivars and its products |
| topic | triticale phenolic acids ferulic acid UPLC-PDA-MS/MS |
| url | https://www.mdpi.com/1420-3049/26/3/562 |
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