Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/23953
Citations
Scopus Web of Science® Altmetric
?
?
Type: Journal article
Title: Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles
Author: Asenstorfer, R.
Wang, Y.
Mares, D.
Citation: Journal of Cereal Science, 2006; 43(1):108-119
Publisher: Academic Press Ltd Elsevier Science Ltd
Issue Date: 2006
ISSN: 0733-5210
1095-9963
Abstract: Colour is an important criterion of quality in Asian noodles prepared from bread-wheat flour and ranges from white to cream for white salted noodles to a bright yellow for alkaline noodles. A high-performance liquid chromatographic protocol for the analysis of naturally occurring flavonoids and related phenolic compounds in wheat was developed to identify the compounds responsible for the yellow colour of alkaline noodles. The separation system consisted of a C18 reversed-phase column and a gradient system of water/formic acid (99:1,v/v) (A) and methanol/acetonitrile/formic acid (95:4:1,v/v/v) (B). A post column derivatisation technique was employed to identify the compounds that turned yellow at alkaline pH. A comparison of the HPLC profiles of water, alkaline water and hydroxylamine soluble fractions revealed that the level of compounds contributing to yellow alkaline noodle colour was highest in the hydroxylamine extract. Two flavonoid apigenin-C-diglycosides and their Wessely-Moser isomers, together with their sinapic acid esters, were isolated and identified by absorbance spectroscopy, ES-MS spectrometry and [1][3]C NMR. These flavone-C-diglycosides were found to be the major components responsible for the alkali-induced change in noodle colour and are relatively stable at ambient temperature. Furthermore the compounds are located only in the germ (embryo + scutellum tissue) of wheat grains and hence their presence in flour must represent a redistribution during the milling process.
Keywords: Flavone-C-glycosides; yellow alkaline noodles
Rights: © 2006, Elsevier
RMID: 0020061482
DOI: 10.1016/j.jcs.2005.09.001
Appears in Collections:Agriculture, Food and Wine publications

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.