scholarly journals Retention of phenolic compounds and acceptability of gluten-free churros made with tannin or tannin-free sorghum flour

2020 ◽  
Vol 55 ◽  
Author(s):  
Valéria Aparecida Vieira Queiroz ◽  
Vinícius Tadeu da Veiga Correia ◽  
Cícero Beserra de Menezes ◽  
Rafael de Araújo Miguel ◽  
Renata Regina Pereira da Conceição ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Purchase Intention ◽  
Gluten Free ◽  
Tannin Content ◽  
Capacity Retention ◽  
Overall Acceptability ◽  
Functional Potential ◽  
Sorghum Flour ◽  
Before And After

Abstract: The objective of this work was to evaluate the acceptability of gluten-free churros made either with tannin or tannin-free sorghum flour, as well as the retention of their phenolic compounds and antioxidant capacity retention after cooking and frying. The churros were developed by replacing wheat flour with sorghum flour from the sorghum cultivars BRS 305 with tannin (T-churro) or BRS 501 tannin free (TF-churro). The content of phenolic compounds and antioxidant activity were evaluated before and after the thermal processing. Both products had a high acceptability (84.5‒95.5%) for all evaluated sensory attributes, and no difference was observed for color, aroma, and flavor. However, the T-churro showed a higher acceptance for texture, overall acceptability, and purchase intention. The churros had a similar proximate composition for fiber content. The phenol content was about three times and antioxidant activity about 20 times higher for T-churro than for TF-churro. Although subjected to two types of processing (cooking and frying), the fried and ready-to-eat T-churro retained more than 50% of anthocyanins, phenols, and antioxidant activity. The TF-churro product showed a retention of these compounds above 70, 40, and 65%, respectively. The tannin content of 'BRS 305' sorghum increases its functional potential and does not negatively affect the acceptability of the churros. Sorghum either with or without tannins has the potential to be used for the production of gluten-free churros.

scholarly journals Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential

2021 ◽  
Vol 24 ◽  
Author(s):  
Francyeli Araújo Silva ◽  
Graciele da Silva Campelo Borges ◽  
Marcos dos Santos Lima ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
Maria Manuela Estevez Pintado ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Beneficial Effect ◽  
Nutritional Value ◽  
New Products ◽  
Antioxidant Properties ◽  
High Fiber ◽  
Beneficial Effects ◽  
Functional Potential ◽  
Simulated Digestion

Abstract The benefits of grape consumption are widely recognized and mostly due to phenolic compounds. These beneficial effects will depend on the bioaccessibility of these compounds on grape and its derivatives. This study elaborated two formulations of Isabel grape preparation: PAX (with agave and xylitol) and PS (with sucrose); and two formulations of Isabel grape flour: FAX (from the PAX process residues) and the FS (from the PS process residues). The products were analyzed regarding their nutritional and antioxidant properties; their phenolic compounds’ bioaccessibility was also verified through a simulated digestion model. The preparation and flour exhibited relevant sugars levels (10.83-49.71 g 100 g-1). Those produced with natural sweeteners had a reduction in sugar concentration of 51% and 29% for preparation and flour, respectively, compared to formulations with sucrose, with the high fiber content in the flour is being further highlighted (20.14-21.95 g 100 g-1). The catechin (2.37-28.11 mg 100 g-1) was the most bioaccessible compound (22% to 168%), which together with the caftaric acid (2.31-69.43 mg 100 g-1) and malvidin 3-glucoside (8.65-16.47 mg 100 g-1) represent the compounds observed in greater quantity. The preparations showed higher bioaccessibility regarding grapes and flours for most of the phenolic compounds. Furthermore, the products elaborated presented higher values of anthocyanins and antioxidant activity than the in natura grape, highlighting the beneficial effect of grape processing.

scholarly journals Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 20
Author(s):  
Francesca Melini ◽  
Valentina Melini
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Phenolic Compound ◽  
Chenopodium Quinoa ◽  
Natural Antioxidants ◽  
Gluten Free ◽  
Good Source ◽  
Nutritional Profile ◽  
Seed Fermentation

Quinoa (Chenopodium quinoa Willd.) is increasingly singled out as a healthy food with an excellent nutritional profile. Besides being suitable for gluten-free diets, it is rich in proteins of excellent quality and is a good source of minerals and vitamins, as well as of natural antioxidants, such as phenolic compounds. The aim of this work is to present how fermentation can affect phenolic compound content and antioxidant capacity of quinoa. It emerged that fermentation can be used to increase phenolic compound content and antioxidant capacity in both quinoa seeds and flours. The use of fermented quinoa flours allowed obtaining bread and pasta richer in phenolic compounds and with a greater antioxidant capacity. Fungi are the main starters used in quinoa seed fermentation, while Lactobacillus strains have been applied to produce sourdoughs. Quinoa has been also fermented to obtain yogurt-like beverages with a higher content in phenolic compounds and a greater antioxidant activity. Strains of Lactobacillus sp. and Bifidobacterium sp. have been used as starters.

scholarly journals Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

Fermentation ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 32
Author(s):  
Ayoyinka O. Olojede ◽  
Abiodun I. Sanni ◽  
Kolawole Banwo ◽  
Towobola Michael
Keyword(s):  
Corn Starch ◽  
Control Sample ◽  
Gluten Free ◽  
Pediococcus Pentosaceus ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Sorghum Flour ◽  
Sourdough Bread ◽  
Bread Production ◽  
Weissella Confusa

Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the texture, nutrition profile, bioactive components, and sensory attributes of the product. The base formula was composed of sorghum flour and corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread without sourdough addition was used as the control sample. The texture profiles of the SB were significantly (p ˂ 0.05) softer than that of the control. The sourdough breads possessed higher crude protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were significantly (p ˂ 0.05) higher in the sourdough breads compared to the control sample. The specific volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma, and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56). This study established promising use of sourdough with starters as an ingredient for baked products with improved technological and nutritional attributes as well as consumer acceptability.

scholarly journals Effect of heat treatment on polyphenolic compounds and antioxidant activity of lentils (Lens culinaris)

2020 ◽  
Vol 7 (3) ◽  
pp. 58-71
Author(s):  
S. Djabali ◽  
F.Z. Makhlouf ◽  
A. Ertas ◽  
M. Barkat
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic ◽  
Total Polyphenol ◽  
Methanolic Extracts ◽  
Three Samples ◽  
Before And After ◽  
Cooking Water ◽  
Minor Compounds ◽  
Free Radicals Scavenging

AbstractThe current research involves the study of the effect of thermal treatment in boiling water (cooking) on the nutrient components and phytochemical contents of lentils. The changes of phenolic compounds and antioxidant activity of lentils before and after cooking; as well as the recovered water are investigated. Total polyphenol, flavonoid and tannin content were determined spectrophotometrically using standards methods and LC-MS/MS. Antioxidant activity of methanolic extracts was evaluated using DPPH (2,2-diphenyl-lpicrylhydrazyl) and ABTS (2,2’-azinobis-(3-ethyl benzo thiazoline-6-sulfonic acid)) assays. As compared to the raw lentils, cooking caused significant (p<0.05) decreases in total phenolic content (TPC), total flavonoid content (TFC), DPPH and ABTS free radicals scavenging activity. The obtained results indicated that the polyphenol content of cooking water was significantly higher than that of cooked and raw lentils; however the most important antioxidant activity was recorded for raw lentils. Several phenolic compounds were identified in fresh, cooked lentils and cooking water. The major compound for the three samples is tannic acid with a very remarkable value in the cooking water; while the minor compounds are naringenin for cooked lentils, apigenin for raw lentils and cooking water. Neoformed compounds have been also detected in the cooking water such as: quercetin, hespritin, tr-caffeic acid and chlorogenous acid in the cooking water.

scholarly journals Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2156 ◽  
Author(s):  
Anna Sokół-Łętowska ◽  
Alicja Z. Kucharska ◽  
Antoni Szumny ◽  
Katarzyna Wińska ◽  
Agnieszka Nawirska-Olszańska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Great Influence ◽  
Sour Cherry ◽  
Aroma Compound ◽  
Color Changes ◽  
Long Term Storage ◽  
Sugar Addition ◽  
Before And After ◽  
Characteristic Features

The aim of the study was to evaluate changes of phenolic and anthocyanin contents, antioxidant activity, aroma compounds and color of sour cherry liqueurs with and without sugar during 6 months of storage at temperatures of 15 °C and 30 °C. Contents of phenolic compounds (HPLC, UPLC-MS) and antiradical activity (ABTS) changes were measured. Color changes were measured by an objective method (ColorQuest XE). During storage fluctuations of phenolic compounds and antioxidant activity content were observed. The content of substances which react with Folin-Ciocalteu reagent was comparable before and after 24 weeks. During the 24 weeks of storage, the highest average antioxidant activity against ABTS radicals was shown by sour cherry liqueurs without sugar, stored at 15 °C. Quicker degradation of anthocyanins was observed in liqueurs without sugar, stored at 30 °C (t1/2—5.9 weeks in liqueurs with sugar and 6.6 weeks in liqueurs without sugar). Better stability of red color was observed in liqueurs with sugar, stored at 15 °C. The content of the dominant aroma compound, benzaldehyde, increased during storage. Long-term storage and sugar addition decreases color attributes but increases organoleptic value without of great influence on antioxidant activity. Studies on a half-year period of liqueur storage showed that their characteristic features are almost unchanged if stored at 15 °C and without sugar added, but organoleptic properties were better in samples stored at 30 °C.

scholarly journals Calligonum polygonoides L. as Novel Source of Bioactive Compounds in Hot Arid Regions: Evaluation of Phytochemical Composition and Antioxidant Activity

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1156
Author(s):  
Mukesh K. Berwal ◽  
Shravan M. Haldhar ◽  
Chet Ram ◽  
Sandip Shil ◽  
Ramesh Kumar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Arid Regions ◽  
Environmental Temperature ◽  
Antioxidant Activities ◽  
Natural Habitat ◽  
Climatic Conditions ◽  
Perennial Herb ◽  
Tannin Content ◽  
Total Antioxidant

Calligonum polygonoides L. (Phog) is an endemic perennial herb that is highly resistant to all type of abiotic stresses and dominant biomass as well as phytochemicals producer in its natural habitat of the “Thar Desert” of Rajasthan, India. The present study was conducted to evaluate the effect of extreme environmental conditions on the phenolic, flavonoids, tannin content, and total antioxidant activities of C. polygonoides foliage harvested during different months. It exhibited a significant variation in the content of phenolic compounds, flavonoids, tannins, and antioxidant activity with harvesting time and all parameters are positively correlated to each other. The highest phenolic compounds and antioxidant activity was observed during severe winter and summer months, when monthly average environmental temperature was lowest and highest of the year, respectively. On the basis of the results, two harvests of C. polygonoides foliage during June and December are advised to maximize the phenolic compound production with highest antioxidant activity. These results demonstrate C. polygonoides, which is a dominant biomass producer under the harsh climatic conditions, can be an important source for the development of the functional foods rich in antioxidants in hot arid regions.

scholarly journals Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach

2021 ◽  
Vol 11 (17) ◽  
pp. 8186
Author(s):  
Ana Carolina L. Centeno ◽  
Etiene Aguiar ◽  
Fernanda Santos ◽  
Valéria Queiroz ◽  
Ana Conti-Silva ◽  
...  
Keyword(s):  
Potato Starch ◽  
Grain Sorghum ◽  
Weight Basis ◽  
Water Levels ◽  
Gluten Free ◽  
Whole Grain ◽  
Overall Acceptability ◽  
Sorghum Flour ◽  
Hedonic Scale

This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be classified as high in fiber, as the content of this component is higher than 6 g per 100 g. This research highlights the great potential of whole-grain sorghum flours for producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a GF diet.

scholarly journals Effect of Steam Blanching on Carotenoids, Phenolic Compounds Content and Antioxidant Activity of Dried Pumpkin’s Pulp (Cucurbita moschata) Farmed with Three Biological Fertilizers

2021 ◽  
pp. 7-18
Author(s):  
Boudjeka Guemkam Vanessa ◽  
Djeukeu Asongni William ◽  
Loé-Etame Gisèle ◽  
Dongho Dongmo Fabrice Fabien ◽  
Carmen Bolea ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Positive Control ◽  
Total Phenolic ◽  
Cucurbita Moschata ◽  
Total Phenolic Compounds ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Before And After

Aims: This study aims to assess the effect of steam blanching on the phytochemical composition and the antioxidant properties of Cucurbita moschata pulp, obtained with the use of three biological fertilizers.  Study Design: The study was done on five samples of pumpkin pulp grown in different conditions. All the samples were evaluated before and after steam blanching treatment followed by hot                    air drying. The experimental design was a randomized complete block design with three replications.  Place and Duration of Study: Laboratory of Biochemistry-University of Douala, Cameroon. The duration of study was seven months, from March to September 2018. Methodology: Pumpkin were grown in May-September 2018 using the following fertilizers: ash at 10kg/25m2; bovine compost at 62.5 kg/25m2; ash + bovine compost (1:1). Besides negative control without fertilizers and positive control represented by NPK (20-10-10) at 2 kg/25m2 have been done. After harvesting, carotenoids, phenolic compounds, flavonoids contents, and antioxidant activities were determined using standard methods before and after a steam blanching treatment followed by hot air drying process.  Results: Pumpkin pulp fertilized with ash, after a steam blanching treatment had the highest contents of total carotenoids, β-carotene, lycopene respectively of 696.03 ± 7.57; 584.86 ± 15.50 and 115.00 ± 1.25 mg/100g of edible portion and the lowest percentages of loss of these bioactive compounds. Pumpkin pulp fertilized with bovine compost and ash showed the lowest rates of loss of total phenolic compounds, respectively 0.62% and 4.25%, while those fertilized with the positive control (NPK) showed the highest rate of loss of total phenolic compounds (60%). Steam blanching treatment had a significant impact on phytonutrient contents and total phenolic compounds extracted from dried pumpkin pulp exert greater antioxidant activity.  Conclusion: Pumpkin pulp fertilized with ash provides the highest carotenoids content after steam blanching treatment and this treatment increases the antioxidant activity and probably the shelf life of dried pumpkin pulp.

scholarly journals Black garlic: transformation effects, characterization and consumer purchase intention

2018 ◽  
Vol 8 (3) ◽  
pp. 444-451 ◽  
Author(s):  
Rita de Cássia Mirela Resende Nassur ◽  
Eduardo Valério de Barros Vilas Boas ◽  
Francisco Vilela Resende
Keyword(s):  
Antioxidant Activity ◽  
Purchase Intention ◽  
Crude Protein ◽  
Total Phenolic ◽  
Visual Evaluation ◽  
Crude Lipid ◽  
Total Sugars ◽  
Nitrogen Free Extract ◽  
Before And After ◽  
Consumer Purchase Intention

Black garlic is produced from chemical and biochemical reactions when the fresh garlic bulb is submitted to specific temperature and moisture conditions. The aim of this study was to evaluate quality and nutritional changes on bulbs before and after the transformation in black garlic, presenting the new product for the consumer, evaluating the purchase intention. Commercial garlic bulbs cv. Amarante were obtained and transformed in black garlic. The color, proximate composition (moisture, crude lipid, crude protein, crude fiber, ash and nitrogen-free extract), total sugars, total phenolics content and antioxidant activity were evaluated on fresh and black garlic bulbs. The transformation of garlic in black garlic resulted in an increase on crude lipid, crude protein, total sugars, antioxidant activity and total phenolic content. A multivariate analysis was performed and the characteristics of nutritional interest were positively related to the black garlic samples and a completely separation of the products before and after processing can be observed, affirming the physical, chemical, nutritional and sensory attributes difference. Only 20% of the surveyed consumers affirmed that they already knew the product and 55% classified the product after visual evaluation between “liked slightly” and “liked very much”, with 62% of purchase intention by the interviewed consumers.

scholarly journals Alternative grains in nutrition

2016 ◽  
Vol 9 (1) ◽  
pp. 69-76 ◽  
Author(s):  
Sz. Jevcsák ◽  
P. Sipos
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Chemical Compositions ◽  
Gluten Sensitivity ◽  
Gluten Free ◽  
Positive Effects ◽  
Gluten Intolerance

Abstract Many people suffer from gluten sensitivity or gluten intolerance. They have to avoid or limit their gluten intake. Sorghum and millet are gluten-free cereals, wherefore persons with gluten sensitivity or gluten intolerance could consume them. Moreover, they have a lot of positive effects due to their phenolic compounds as phenol acid or flavonoid. Antioxidant activity in sorghum is especially high in comparison with other cereals. Our aim was to compare literature data about the chemical compositions of sorghum and millet with other grains.

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