Whole Grain Phytochemicals and Antioxidant Activity

2007 ◽  
pp. 185-208 ◽  
Author(s):  
Rui Hai Liu ◽  
Kafui Kwami Adom
Keyword(s):  
Antioxidant Activity ◽  
Whole Grain

scholarly journals Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 640 ◽  
Author(s):  
Viola Galli ◽  
Manuel Venturi ◽  
Simona Guerrini ◽  
Massimo Blandino ◽  
Simone Luti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cultured Cells ◽  
Antioxidant Properties ◽  
Water Soluble ◽  
Whole Grain ◽  
Baked Goods ◽  
Functional Value ◽  
Water Soluble Extract

The use of sourdough fermentation and whole grain flours in baked goods manufacturing are known to enhance their functional and nutritional features. In this context, it is necessary to select the most suitable lactic acid bacteria strains and flour combination to achieve this goal. A characterization of 70 lactobacilli strains based on pro-technological and nutritional properties was carried out. The screening allowed the selection of 10 strains that were used to ferment sourdoughs made with two varieties of common wheat, the conventional red-grained cv Aubusson, a blue-grained variety rich in anthocyanins cv Skorpion, and a hull-less barley variety, cv Rondo. From each fermented sourdough, a water soluble extract was obtained and evaluated for its antioxidant activity performed on cultured cells (RAW 264.7 murine macrophage) by assaying Reactive Oxygen Species (ROS) content. Sourdoughs made with pigmented wheat and barley, had an antioxidant activity greater than that recovered in those made with conventional wheat flour, in spite they have been inoculated with the same LAB strains. Results highlighted the interdependence between flour and the inoculated lactic acid bacteria that has to be taken into account for the development of healthy breads exploiting high functional value cereals through biotechnological processes.

Changes in whole grain polyphenols and antioxidant activity of six sorghum genotypes under different irrigation treatments

2017 ◽  
Vol 214 ◽  
pp. 199-207 ◽  
Author(s):  
Gangcheng Wu ◽  
Stuart K. Johnson ◽  
Janet F. Bornman ◽  
Sarita J. Bennett ◽  
Zhongxiang Fang
Keyword(s):  
Antioxidant Activity ◽  
Whole Grain ◽  
Irrigation Treatments ◽  
Sorghum Genotypes

scholarly journals Phenolic acids and antioxidant activity of wheat species: a review

2017 ◽  
Vol 63 (3) ◽  
pp. 92-101 ◽  
Author(s):  
Ľudmila Leváková ◽  
Magdaléna Lacko-Bartošová
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Health Benefits ◽  
Plant Secondary Metabolites ◽  
Whole Grain ◽  
Positive Effects ◽  
Lack Of Information ◽  
High Antioxidant Activity ◽  
Vegetables And Fruits

Abstract Wheat (genus Triticum) is considered to be an important source of polyphenols, plant secondary metabolites with numerous health-promoting effects. Many phytochemicals are responsible for the high antioxidant activity of whole grain products. However, there is a lack of information about composition of phenolic acids and their concentrations in different Triticum species. Despite the fact that the increased consumption of whole grain cereals and whole grain-based products has been closely related to reduced risk of chronic diseases, bioactive compounds found in whole grain cereals have not achieved as much attention as the bioactive compounds in vegetables and fruits. Recent studies have revealed that the content of bioactive compounds and antioxidant capacity of whole grain cereals have been regularly undervalued in the literature, because they contain more polyphenols and other phytochemicals than was reported in the past. Phenolic acids represent a large group of bioactive compounds in cereals. These compounds play a significant role in the possible positive effects of the human diet rich in whole grain cereals, especially in wheat and provide health benefits associated with demonstrably diminished risk of chronic disease development. Ferulic acid, the primary and the most abundant phenolic acid contained in wheat grain, is mainly responsible for the antioxidant activity of wheat, particularly bran fraction. In this paper, selected phenolic compounds in wheat, their antioxidant activity and health benefits related to consumption of whole grain cereals are reviewed.

scholarly journals Changes of antioxidant activity during storage of wheat grains with different colours

2021 ◽  
Vol 18 (1-2) ◽  
pp. 29-33
Author(s):  
V. B. Katrii ◽  
K. V. Lystvan ◽  
B. V. Morgun ◽  
N. V. Sandetska ◽  
L. H. Velykozhon
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Storage Period ◽  
Asymmetric Distribution ◽  
Whole Grain ◽  
Wheat Grain ◽  
Wheat Grains ◽  
Distribution Of Components ◽  
White Grain ◽  
Stable Free Radicals

Aim. Evaluate the change in antioxidant activity (AOA) during one-month storage period of flour and grist obtained by grinding wheat grains with different colours: white, red and purple. Wheat grain contains components with antioxidant activity. Over time AOA may be changed that is why it is important to investigate the dynamics of AOA changes in wheat samples with different grind flour and whole grain grist. Methods. The level of antioxidant activity of wheat flour spirituous extract and grist was determined based on their capacity to neutralize stable free radicals 2,2-diphenyl-1-picrylhydrazyl (DPPH). Results. Changes in level of antioxidant activity of cultivar «Bilyava» – white grain, «Kuyalnik» – red and «Chernozerna» – purple grain were investigated. Conclusions. Asymmetric distribution of components with antioxidant properties in wheat grains was observed. The purple grain cultivar demonstrated highest antioxidant activity the while white grain cultivar showed lowest antioxidant activity.Keywords: colored grain, antioxidant activity, flour, grist.

Structural elucidation, distribution and antioxidant activity of bound phenolics from whole grain brown rice

2021 ◽  
pp. 129872
Author(s):  
Zhiying Feng ◽  
Lihong Dong ◽  
Ruifen Zhang ◽  
Jianwei Chi ◽  
Lei Liu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Brown Rice ◽  
Structural Elucidation ◽  
Whole Grain ◽  
Bound Phenolics

scholarly journals Phenolic compounds and the antioxidant activity of the bran, flour and whole grain of different wheat varieties

2010 ◽  
Vol 2 (1) ◽  
pp. 76-82 ◽  
Author(s):  
Merike Vaher ◽  
Kersti Matso ◽  
Tuuli Levandi ◽  
Kati Helmja ◽  
Mihkel Kaljurand
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Whole Grain ◽  
Wheat Varieties

scholarly journals Whole-grain pan bread with the addition of jabuticaba peel flour

2020 ◽  
Vol 50 (8) ◽  
Author(s):  
Sumaya Patiara Lima Ferreira ◽  
Fernanda Barbosa Borges Jardim ◽  
Carolina Rodrigues da Fonseca ◽  
Luciene Lacerda Costa
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Water Activity ◽  
Proximate Composition ◽  
Fiber Content ◽  
Whole Grain ◽  
Functional Characteristics ◽  
Pan Bread ◽  
Carbohydrate Levels

ABSTRACT: The objective of this study was to analyze the potential of the jabuticaba peel flour (JPF) as an ingredient in whole-grain bread. Pan bread formulations with different concentrations of jabuticaba peel flour were made: 0% (T0), 5% (T1), 10% (T2), and 15% (T3). Proximate composition, pH, water activity, color, phenolic compounds and antioxidant activity of bread were determined. The addition of JPF to the bread formulations led to a reduction of carbohydrate levels (51.14 to 46.55 g 100 g-1), lipids (4.79 to 3.35 g 100 g-1) and an increase in moisture (31.06 to 37.31 g 100 g-1) and ash (0.22 to 0.35 g 100 g-1). The fiber content increased up to three times, and the phenolic compounds up to seven times, thus increasing the antioxidant activity of the JPF-based bread when compared to the control. Bread made with the addition of JPF presented lower L* values (46.72 to 36.07) and higher a* values (3.10 to 9.07) compared to the control. Therefore, jabuticaba peel flour can be considered a potential ingredient for addition to whole-grain pan bread with desirable nutritional and functional characteristics.

Sign in / Sign up

Export Citation Format

Share Document