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Flour Extract (flour + extract)

Distribution by Scientific Domains
Chemistry100%

Selected Abstracts

Comparison of Soybean Oils, Gum, and Defatted Soy Flour Extract in Stabilizing Menhaden Oil during Heating

JOURNAL OF FOOD SCIENCE, Issue 1 2008
X. Yue
ABSTRACT:, Capabilities of crude soy oil, degummed oil, gum, and defatted soy flour extract in preventing the oxidation of menhaden oil and its omega-3 fatty acids, DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), during heating were evaluated. The menhaden oil mixed with defatted soy flour extract demonstrated the greatest stability by producing the lowest TBA reactive oxidation products and retaining the highest concentrations of DHA and EPA after heating at 150 °C for 30 min. A range of 62.8% to 71.5% of DHA and 67.7% to 75.9% of EPA remained in the fish oil with defatted soy flour extract, while only 29.9% of DHA and 37.2% of EPA were retained in the fish oil with no addition. Stabilizing capability from highest to lowest was defatted flour extract > gum > degummed oil = crude oil. The defatted flour extract had the highest level of total phenolic content (11.3 ,g catechin equivalent/g), while crude oil, degummed oil, and gum contained 7.1, 6.1, and 6.0 ,g catechin equivalent/g, respectively. The level of isoflavones in the defatted soy flour extract was 55 mg/g, which was over 100 times higher than in the crude oil or gum. Although isoflavones were not detected in the degummed oil, it contained the highest level of tocopherols (414 ,g/g), whereas the lowest level (215 ,g/g) was found in the defatted flour extract. The order of free radical scavenging capability measured from high to low was the defatted soy flour extract, crude oil, degummed oil, and gum. [source]

Voltammetric Detection of Free Sulfhydryl Compounds in Food Flours

ELECTROANALYSIS, Issue 1 2007
Matteo Scampicchio
Abstract Cyclic voltammetry has been applied to the rapid measurement of free SH-compounds in food flours samples. The protocol is based on the electrochemical adaptation of the Ellman's test, where the DTNB reacts with SH-compounds present in food flour extracts, resulting in the equimolar production of the electroactive compound TNBA which, in turns, reacts with phenylendiamine. The reaction is found to provide an analytical signal from which to quantify indirectly free sulfhydryl compounds in flours extracts. [source]