Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours

Abstract Gluten-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...

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Autores principales:	Joanna Miedzianka, Katarzyna Drzymała, Agnieszka Nemś, Agnieszka Kita
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/8f84a6d7939b4ee0871a6462b66042d8
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spelling	oai:doaj.org-article:8f84a6d7939b4ee0871a6462b66042d82021-12-02T15:52:25ZComparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours10.1038/s41598-021-89845-62045-2322https://doaj.org/article/8f84a6d7939b4ee0871a6462b66042d82021-05-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-89845-6https://doaj.org/toc/2045-2322Abstract Gluten-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.Joanna MiedziankaKatarzyna DrzymałaAgnieszka NemśAgnieszka KitaNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-9 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Joanna Miedzianka Katarzyna Drzymała Agnieszka Nemś Agnieszka Kita Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours
description	Abstract Gluten-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.
format	article
author	Joanna Miedzianka Katarzyna Drzymała Agnieszka Nemś Agnieszka Kita
author_facet	Joanna Miedzianka Katarzyna Drzymała Agnieszka Nemś Agnieszka Kita
author_sort	Joanna Miedzianka
title	Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours
title_short	Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours
title_full	Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours
title_fullStr	Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours
title_full_unstemmed	Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours
title_sort	comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/8f84a6d7939b4ee0871a6462b66042d8
work_keys_str_mv	AT joannamiedzianka comparativeevaluationoftheantioxidantantimicrobialandnutritivepropertiesofglutenfreeflours AT katarzynadrzymała comparativeevaluationoftheantioxidantantimicrobialandnutritivepropertiesofglutenfreeflours AT agnieszkanems comparativeevaluationoftheantioxidantantimicrobialandnutritivepropertiesofglutenfreeflours AT agnieszkakita comparativeevaluationoftheantioxidantantimicrobialandnutritivepropertiesofglutenfreeflours
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Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours

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