Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread

2011 ◽  
Vol 46 (7) ◽  
pp. 1485-1493 ◽  
Author(s):  
Sylwia Mildner-Szkudlarz ◽  
Renata Zawirska-Wojtasiak ◽  
Artur Szwengiel ◽  
Mariusz Pacyński
Keyword(s):  
Phenolic Compounds ◽  
Dietary Fibre ◽  
Rye Bread

scholarly journals Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1812
Author(s):  
Juncai Tu ◽  
Margaret Anne Brennan ◽  
Gang Wu ◽  
Weidong Bai ◽  
Ping Cheng ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Dietary Fibre ◽  
Lentinula Edodes ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Soluble Peptide ◽  
Insoluble Dietary Fibre

Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p < 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p < 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p < 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.

scholarly journals Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2798
Author(s):  
Simone Schefer ◽  
Marie Oest ◽  
Sascha Rohn
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Phenolic Compound ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Food Science ◽  
Cereal Products ◽  
Rye Bread ◽  
Ternary Interactions ◽  
Bread Properties

The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.

Rye bread reduces plasma cholesterol levels in hypercholesterolaemic pigs when compared to wheat at similar dietary fibre level

2008 ◽  
Vol 88 (8) ◽  
pp. 1385-1393 ◽  
Author(s):  
Helle Nygaard Lærke ◽  
Camilla Pedersen ◽  
Marianne Asp Mortensen ◽  
Peter Kappel Theil ◽  
Torben Larsen ◽  
...  
Keyword(s):  
Dietary Fibre ◽  
Plasma Cholesterol ◽  
Rye Bread ◽  
Cholesterol Levels

Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making

2002 ◽  
Vol 214 (1) ◽  
pp. 33-42 ◽  
Author(s):  
H. Boskov Hansen ◽  
M. Andreasen ◽  
M. Nielsen ◽  
L. Larsen ◽  
Bach K. Knudsen ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Dietary Fibre ◽  
Bread Making ◽  
Rye Bread ◽  
Endogenous Enzymes

scholarly journals Physico-chemical, proximate, mineral and bioactive composition of Garcinia buchananii baker fruit from Uganda and Rwanda

2021 ◽  
Vol 21 (105) ◽  
pp. 18932-18949
Author(s):  
F Omujal ◽  
◽  
JBL Okullo ◽  
C Bigirimana ◽  
P Isubikalu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Dietary Fibre ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Length Width ◽  
Garcinia Buchananii ◽  
Physical And Chemical

Garcinia buchananii Baker (Family,Cluciaceae/Guttiferae) is an underutilized indigenous fruit tree that produces edible fruits that are used as both food and medicine in tropical Africa. This study evaluated the physical and chemical characteristics of G. buchananii fruits collected from Uganda and Rwanda. Ripe fruits were harvested during their peak seasons in Masaka and Bugesera Districts in Uganda and Rwanda, respectively. The fruits were analyzed for physical characteristics including; fruit weight, fruit size (that is length and width), number of seeds per fruit, seed weight, seed dimensions(length, width and breadth); chemical characteristics (pH and titratable acidity), proximate composition (moisture content, protein, fat, dietary fibre, carbohydrates and energy), mineral composition (K, Na, Ca, Mg, Ca, Fe, Zn, Cu), and bioactive components (total phenolic compounds, flavonoids and anthocyanins; and antioxidant activity). Data were statistically analyzed using a student T-test (p≤0.05). The results indicated that fruit weight and pulp content ranged from 6.3±1.3-9.5±2.8g and 54.1±10.6- 81.1±6.5%, respectively. Titratable acidity of the pulp ranged from 6.1±0.8 to 7.1±0.1 %. Nutritionally, dietary fibre, vitamin C, iron and zinc ranged from 20.0±0.4 -22.6±1.8 g/100g, 32.8±3.2-42.0±3.3 mg/100g, 4.8±0.2 - 6.5±0.8 mg/100g and 1.1±0.0 -2.5±0.1 mg/100g, respectively. The total phenolic compounds and antioxidant activity ranged from 996.7±50.5 - 1147.5±47.4 mg/g GAE (Garlic Acid Equivalent) and 8.0±0.2- 8.4±0.1 mg/100g AAE (Ascorbic Acid Equivalent) as IC50, respectively. There was a significant difference (p≤0.05) in the physical characteristics (weight, length, width and breadth), nutritional composition and bioactive components of the fruit samples of the two countries. Assessment of the nutrients indicated that the pulp was rich in vitamin C, iron, zinc, copper and dietary fibre. The pulp also contained phenolic compounds with antioxidant activity. The seeds had 6-24% crude oil content with palmitic, stearic, oleic and linoleic as major fatty acids. The total unsaturated fatty acids in the seed oil ranged from 58.4-59.5%. Although this finding showed significant differences (P≤0.05) in the physical and chemical of G. buchananii fruit from Uganda and Rwanda, the nutritional composition and bioactive component information has shown the potential of the fruits for processing into high-value nutraceuticals.

Interference of germination on the nutritional composition and antioxidant capacity of black sesame (Sesamum indicum L.)

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Ana Carolina Dias Basso ◽  
Pollyana Mara Ribeiro Machado ◽  
Jaísa Oliveira Chaves ◽  
Paola Machado Parreiras ◽  
Camila Carvalho Menezes
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Dietary Fibre ◽  
Health Impact ◽  
Nutritional Composition ◽  
Original Research ◽  
Content Type ◽  
Germination Process ◽  
Total Dietary Fibre ◽  
Nutritional Compounds

PurposeThe purpose of this study was to evaluate the effect of black sesame germination on its nutritional composition and antioxidant activity.Design/methodology/approachGermination occurred at constant temperature and humidity (35 °C and 95 ± 5%) for 72 h. The levels of moisture, protein, lipids, ash, total dietary fibre and fractions, carbohydrates, calories, phenolic compounds and antioxidant capacity were determined.FindingsWith germination, there was a significant increase in moisture and protein content, as well as a reduction in the other parameters assessed in terms of nutritional composition. When analysing bioactive compounds, no significant change was found in the content of phenolic compounds; however, there was a reduction in antioxidant capacity according to the three methods tested, which may be related to the characteristics of the grain itself, the conditions used for germination, or even the process of extracting phenolic compounds for analysis. Other conditions for the germination of black sesame using different times and temperatures should be evaluated in future studies.Originality/valueThis is an original research article, which has an industrial and health impact by transmitting highly relevant responses on nutrition and food. The novelty of this research is the fact of studying the germination of black sesame on the nutritional composition (moisture, protein, lipids, ash, total dietary fibre and fractions, carbohydrates and calories), levels of phenolic compounds and antioxidant capacity. These results can help improve the procedures adopted by the food industries and also in nutritional conduct, as the germination process leads to a change in the nutritional composition, especially with regard to protein synthesis, which is relevant, once it is an interesting protein option. However, it also brings us responses to reductions in important nutritional compounds.

Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut

2008 ◽  
Vol 19 (9) ◽  
pp. 451-463 ◽  
Author(s):  
Paola Vitaglione ◽  
Aurora Napolitano ◽  
Vincenzo Fogliano
Keyword(s):  
Phenolic Compounds ◽  
Dietary Fibre ◽  
Functional Ingredient

scholarly journals Nutritional composition, total phenolic compounds and antioxidant activity of quinoa (Chenopodium quinoa Willd.) of different colours

2018 ◽  
Vol 17 (1) ◽  
pp. 74-85 ◽  
Author(s):  
Yemina Karen Diaz-Valencia ◽  
Juan José Alca ◽  
Maria Antonia Calori-Domingues ◽  
Sonia Jackeline Zanabria-Galvez ◽  
Sandra Helena Da Cruz
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Dietary Fibre ◽  
Phenolic Content ◽  
Starch Content ◽  
Chenopodium Quinoa ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Dpph Method

Abstract Quinoa (Chenopodium quinoa Willd.) has been nutritionally highlighted when compared to other grains. In recent years the research on this pseudocereal has increased. In this work, six quinoa samples were studied: three from Peru, one from Brazil and two commercial samples. The samples were physically and physicochemically characterized, including macro- and micronutrient analysis, phenolic compounds content and antioxidant activity. Black, red and white samples showed as main difference the size, weight, ashes and dietary fibre content. Black samples were the smallest and lightest and had the lowest starch content but presented the highest levels of ashes and dietary fibre. The protein content (16.9 %) in the white Brazilian variety was higher than the others. Red and black samples had the highest levels of most minerals analysed. The antioxidant capacity measured by the DPPH method was higher for black and red samples in comparison with the white ones. However, the white Brazilian variety showed a significantly higher antioxidant capacity measured by the ABTS assay. With regard to the phenolic content, a difference was found between the samples which ranged from 55.5 to 95.5 g GAE 100 g−1. The colour of the grain was found as not related to a higher content of phenolic compounds. Because their compositions are generally similar to light-coloured grains, and in some parameters such as dietary fibre and content of some micronutrients are superior, the grains of dark-coloured quinoa varieties (RPP, BCP) would have to be explored to develop foods that take advantage of this colour diversity.

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