scholarly journals Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

2021 ◽  
Vol 12 ◽  
Author(s):  
Deepak Kasote ◽  
Rhowell N. Tiozon ◽  
Kristel June D. Sartagoda ◽  
Hameeda Itagi ◽  
Priyabrata Roy ◽  
...  

Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.

2013 ◽  
Vol 2 (4) ◽  
pp. 107 ◽  
Author(s):  
Antonietta Baiano ◽  
Carmela Terracone

<p>The effects of brewing style on physicochemical indices, iso-a-acids and antioxidant contents of commercial beers were investigated. A great variability was highlighted for all the considered parameters (sugar and alcohol contents, density, pH, titratable acidity, iso-a-acids, phenolic content, antioxidant activity). The beers having the highest iso-a-acids contents were Guinness Special Export Stout (which also showed the highest phenolic content), Chimay Pères Trappistes Triple, and Greene King IPA whereas the lowest values were detected in Cuveè De Ranke, Heineken Premium Quality Lager, and Riedenburger Brauhaus gluten free. The latter also had the lowest phenolic concentration. The antioxidant activity values strictly correlated with the total phenolic content but not with the iso-?-acid amount. The Principal Component Analysis failed in distinguishing beers based on their declared type/styles. This was a predictable result since the beer styles don’t represent a compositional classification but they are rather used to indicate commercial types.</p>


2011 ◽  
Vol 6 (9) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Jasmina Petreska ◽  
Marina Stefova ◽  
Federico Ferreres ◽  
Diego. A. Moreno ◽  
Francisco. A. Tomás-Barberán ◽  
...  

This work was afforded from 2 points of view, phytochemical evaluation and relation to antioxidant activity and dietary burden of phenolics of a cup of “Mountain tea”, a drink obtained by domestic infusion of Sideritis. Phytochemically, two extraction protocols using water and methanol as solvent were used for comparison. Methanol and boiling water extracts (by domestic infusion procedure) showed that extracts were rich in bound forms of phenolics such as hydroxycinnamic acids, phenylethanoid glycosides and flavonoid glycosides. The total phenolic content for Sideritis species ranged around 190 mg per serving (2 g infusion bag) for methanol extracts and around 72 mg per serving in water extracts. Among the two different Macedonian Sideritis species, Sideritis raeseri (wild growing) showed the highest phenolics content in both extracts (212 mg and 89 mg per serving, respectively). Concerning the phenolic content in the different aerial parts, leaf was the richest plant organ in phenolics followed by flower and stem with the lowest amount. The methanol extract from Sideritis raeseri (wild growing) showed the highest antioxidant capacity as shown by DPPH, ABTS and FRAP assays. The antioxidant capacity was linearly correlated with phenolic content. Nutritionally, the dietary burden of phenolics of a “Mountain tea” bag for domestic infusion (serving size) was established at 89 mg for an homogeneous and equal distribution of the different aerial parts (leaf, flower and stem). However, and according to our results a rate of 60% leaf and 40% flower would increase the content of bioavailable phenolics and also the total phenolics content of a serving bag of “Mountain tea”.


Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 740
Author(s):  
Andrej Živković ◽  
Tomaž Polak ◽  
Blaž Cigić ◽  
Tomaž Požrl

The aim was to investigate the effects of the cold dehulling of buckwheat seeds on their germination, total phenolic content (TPC), antioxidant activity (AA) and phenolics composition. Cold dehulling had no negative effects on germination rate and resulted in faster rootlet growth compared to hulled seeds. Although the dehulling of the seeds significantly decreased TPC and AA, the germination of dehulled seeds resulted in 1.8-fold and 1.9-fold higher TPC and AA compared to hulled seeds. Liquid chromatography coupled to mass spectrometry identified several phenolic compounds in free and bound forms. Rutin was the major compound in hulled seeds (98 µg/g dry weight), orientin and vitexin in 96-h germinated dehulled seeds (2205, 1869 µg/g dry weight, respectively). During germination, the increases in the major phenolic compounds were around two orders of magnitude, which were greater than the increases for TPC and AA. As well as orientin and vitexin, high levels of other phenolic compounds were detected for dehulled germinated seeds (e.g., isoorientin, rutin; 1402, 967 µg/g dry weight, respectively). These data show that dehulled germinated seeds of buckwheat have great potential for use in functional foods as a dietary source of phenolic compounds with health benefits.


2015 ◽  
Vol 4 (4) ◽  
pp. 47 ◽  
Author(s):  
Aynur Gunenc ◽  
Susanna Fang ◽  
Farah Hosseinian

<p>This study aimed to i) investigate probiotic potentials of raspberry and strawberry addition in yogurts, ii) explore antioxidant activity of berries extracted by microwave using oxygen radical absorbance (ORAC), and 2,2-diphenyl-1-picryhydrazyl radical (DPPH) as well as iii) determine the total phenolic content (TPC) of the berries. The probiotic potentials of those berry additions into yogurts containing different probiotics were determined by subsequent viable microorganism counts in each yogurt trial using selective media, pH and total titratable acidity (TTA) during 28 days of cold storage at 4ºC. Viable microbial counts in yogurt trials containing probiotic <em>Lactobacillus acidophilus </em>and raspberry increased (P&lt;0.05) for 21 consecutive days of cold storage. The pH levels decreased (P&lt;0.05) as the TTA increased over 28 days of cold storage in all yogurts containing the berries. ORAC results showed that raspberry had higher antioxidant activity (505.72 µmol TE/100g of fruit) than strawberry (495 µmol TE/100g of fruit). Also, DPPH scavenging activity results showed that raspberry (86.11%) had higher antioxidant activity than strawberry (85.69%). There was not a significant (P&lt;0.05) difference in TPC values of raspberry (0.20 g GAE/kg) and strawberry (0.18 g GAE/kg). This study suggests that both berries have potential as a source of prebiotics with antioxidant activity for future functional foods and nutraceutical applications.</p>


2016 ◽  
Vol 23 (2) ◽  
pp. 215-225 ◽  
Author(s):  
Intelli Kaur ◽  
Beenu Tanwar

AbstractBackground and Aims: Research on innovative foods and beverages that serve well to the nutritional needs of individuals suffering from metabolic disorders like obesity, hypertension, diabetes, dyslipidemia is an urgent need for today. This study aims to describe a method for preparing gluten free quinoa beverages and to investigate their effects on human health.Material and methods: Quinoa beverages were prepared from raw, soaked, germinated and malted quinoa seeds. We investigated their antioxidant activity, antidiabetic and antihypertensive potential using in vitro models.Results: Among all beverages, malted quinoa beverage (MQB) showed higher protein content (2.9 g/100ml), total phenolic content (2.9 mg Gallic Acid Equivalents (GAE)/g), antioxidant activity (92%) which was well correlated with higher antidiabetic potential (40% at 150μL) by α-glucosidase inhibition. Very low α-amylase inhibition was exhibited by all the beverages (0.4-1.5 %). ACE inhibitory activity was almost negligible for raw quinoa beverage (RQB), soaked quinoa beverage (SQB), minor for germinated quinoa beverage (GQB) (0.2% at 300μL) and higher for MQB (0.9% at 300μL). Total phenolic content was found to be well correlated with DPPH (1,1-Diphenyl-2-picryl-hydrazyl), α-glucosidase and α-amylase inhibition activity in all beverages but poor correlation was found in case of ACE inhibition activity. Among all, GQB was highly acceptable with acceptability magnitude at par with commonly available commercial soya milk.Conclusion: We conclude that quinoa beverages, especially MQB, have antidiabetic and antihypertensive potential, and hence, can be effectively included among diet choices for the management of diabetes and hypertension. In the future, further studies are required in order to characterize phenolic constituents in quinoa beverages responsible for the antidiabetic and antihypertensive potential.


Author(s):  
Emine Yurteri ◽  
Aysel Özcan ◽  
Fatih Seyis

The aim of this study was to determine the effect of different fertilizer doses and drying methods on total phenolic contents and antioxidant activity of organic white tea (Camellia sinensis (L.) Kuntze) obtained from Hemşin Valley, region of Rize/Turkey. The determination of phenolic constituents was done by the Folin-Ciocalteau method and the determination of antioxidant activity by the FRAP method. The results showed that the phenolic content of white tea was as follows: 443,7- 506,2 µg GAE/g DW in the drying oven, 421,4- 473,6 µg GAE/g DW in shadow and 434,4- 485,2 µg GAE/g DW in the liofilizator. According to the FRAP method the antioxidant activity was as follows: 1130,1-1176,9 mg FeSO4/gr DW in drying oven, 1141,2-1157,1 mg FeSO4/gr DW in shadow and 1005,3-1183,2 mg FeSO4/gr DW in lyophylizator. The results revealed that different fertilizer doses and drying methods had important effects on the total phenolic content and antioxidant activity of white tea.


2014 ◽  
Vol 42 (2) ◽  
pp. 551-555 ◽  
Author(s):  
Sina COSMULESCU ◽  
Ion TRANDAFIR ◽  
Violeta NOUR ◽  
Mira IONICA ◽  
Felicia TUTULESCU

Different extracts prepared from green fruits of ‘Sibisel 44’ walnut cultivar were investigated for their total phenolics and flavonoids, antioxidant activity, individual phenolics content and colour component. Extracts were prepared using three variants, to analyze the effect of solvent concentration and sugar addition on properties of green walnuts extracts. The antioxidant activity of alcoholic extracts was investigated by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method while total phenolic content was determined by using the Folin-Ciocalteu assay. Seventeenindividual phenolics were detected and quantified by using HPLC in walnut green fruit extracts. For total phenolics and flavonoids extraction from green walnut fruits 70% ethanol was more efficient. Highest concentration was found in samples with 70% ethanol for gallic, vanillic, chlorogenic, caffeic, syringic, salicylic, ellagic acids, juglone, catechin, epicatechin, myricetin, and quercetin. The use of 40% ethanol led to a significant increase of ferulic acid and rutin content, while the greatest amount of rutin was extracted using 40% ethanol and sugar.


The phenolic content and antioxidant activity of Sorbus aucuparia L., Sorbus aria (L.) Crantz and Sorbus austriaca (Beck) Hedlund leaves and fruit were investigated. The quantification of total phenolics, flavonoids and phenolic acids was performed using the Folin–Ciocalteu, Dowd and Arnow methods, respectively. The antioxidant activity of the extracts was evaluated using DPPH, TEAC and FRAP methods with Trolox as a standard. Leaves had a higher content of phenolic compounds and antioxidant activity than the fruits for all species. The highest content of phenolics (76.11 mg gallic acid equivalents (GAE)/g plant), flavonoids (15.86 mg rutin equivalents (RE)/g plant) and phenolic acids (44.54 mg caffeic acid equivalents (CAE)/g plant) was determined for S. austriaca leaves. Sorbus austriaca fruit had the highest content of phenolics (13.21 mg GAE/g plant), flavonoids (1.82 mg RE/g plant) and S. aucuparia fruit had the highest content of phenolic acids (9.05 mg CAE/g plant). The antioxidant activity was in the range: DPPH=38.42–274.52 μmol Trolox equivalents (TE)/g plant; TEAC=43.23–403.02 μmol TE/g plant; FRAP=47.13–706.96 μmol TE/g plant. The highest values of antioxidant activity were found for S. austriaca leaf and fruit extracts while the lowest values were determined for S. aucuparia leaves and S. aria fruit. The antioxidant activity was highly correlated with total phenolics and phenolic acids.


2020 ◽  
Vol 23 ◽  
Author(s):  
Rosa Romeo ◽  
Alessandra De Bruno ◽  
Amalia Piscopo ◽  
Eduardo Medina ◽  
Eva Ramírez ◽  
...  

Abstract The autoxidation process of vitamin C in orange juice is the most important cause of quality loss during its storage. We evaluated the enrichment with different concentrations of a phenolic extract in a commercial orange juice for some qualitative parameters such as the content of vitamin C, phenolic compounds, and antioxidant activity. The lowest concentration of phenols produced the most stable enriched juice. In particular, we observed an inverse correlation between phenolic concentration and vitamin C retention in enriched juices. DPPH assay results confirmed this trend, correlated more to the vitamin antioxidant effect. TEAC results instead, were similar for the different juice samples, probably influenced by the phenolic content. The application of this study is the production for the industry of new functional drinks such as juices enriched with phenolic ingredients that show increased stability concerning those without addiction.


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