Role of Flavonoids in the Production of Color in Biscuits Prepared with Wheat and Cottonseed Flours

摘要

ABSTRACTBiscuits prepared with 80 wheat and 20 liquid‐cyclone‐processed and hexane‐defatted glandless cottonseed flours were yellow‐brown. To isolate and identify pigments responsible for color, the cottonseed flours were extracted with aqueous isopropyl alcohol. These extracts were fractionated into nonflavonoid and flavonoid components by Sephadex column chromatography. Biscuits containing the extracted cottonseed flours (free of flavonoids) were brown, those prepared with the nonflavonoid fractions were tan, and those to which the flavonoid mixtures were added were yellow. Chromatographic and ultraviolet ‐visible spectral methods showed that there are seven major flavonoids in both flours, tentatively identified as isoquercitrin, rutin, quercetin 3‐0‐neohesperidoside, quercetin 3‐0‐neohesperidoside, kaempferol 3‐0‐neohesperidoside, quercetin 3‐0‐gluco‐glucoside, and kae