Flavonol profile of cactus fruits (Opuntia ficus-indica) enriched cereal-based extrudates: Authenticity and impact of extrusion
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- 作者：Tamer E. Moussa-Ayouba ; b ; Khaled Youssefb ; Salah K. El-Samahyb ; Lothar W. Kroha ; Sascha Rohnc ; rohn@chemie-uni-hamburg.de" class="auth_mail" title="E-mail the corresponding author
- 关键词：Extrusion ; Cactus fruits ; Flavonols ; Betalains ; Antioxidant activity
- 刊名：Food Research International
- 出版年：2015
- 出版时间：December 2015
- 年：2015
- 卷：78
- 期：Complete
- 页码：442-447
- 全文大小：496 K
文摘
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Isorhamnetin glycosides dominate in Opuntia ficus-indica fruits.
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Flavonols in extrusion products fortified with cactus have been investigated.
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Extruded products processed alone from rice or corn grits have no flavonol at all.
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Extrusion cooking had no influence on the flavonol profile of Opuntia ficus-indica.
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Flavonols serve as a fingerprint with regard to genuineness of cactus food products.