scholarly journals Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 927 ◽  
Author(s):  
Oluwafemi Ayodeji Adebo ◽  
Ilce Gabriela Medina-Meza
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Processing Technique ◽  
Whole Grains ◽  
Human Consumption ◽  
Whole Grain ◽  
Policy Makers ◽  
Health Promoting ◽  
The Impact

Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world’s ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.

scholarly journals The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1262 ◽  
Author(s):  
Anna Oniszczuk ◽  
Kamila Kasprzak ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk ◽  
Marta Olech
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
High Performance ◽  
Antioxidant Properties ◽  
Total Content ◽  
Natural Antioxidants ◽  
Raw Material ◽  
Gluten Free ◽  
Free Phenolic Acids ◽  
The Impact

Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.

scholarly journals Dietary intakes of whole grains, health benefits but do contaminants pose a major risk?

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Anne Nugent ◽  
Frank Thielecke
Keyword(s):  
Heavy Metals ◽  
Whole Grains ◽  
Dietary Guidelines ◽  
Food Storage ◽  
Dietary Intakes ◽  
Whole Grain ◽  
Food Category ◽  
Carbohydrate Source ◽  
Potential Health ◽  
The Impact

AbstractIntroductionThere is a long history of use for whole grain cereals as part of human dietary intakes with records of dietary grain consumption from the Middle Stone Ages. Whole grains are nutrient dense and research demonstrates that the healthiest diets (those associated with reduced risk of non-communicable diseases e.g. cardiovascular disease or cancer) are characterised by higher intake of fruit, vegetables, nuts and legumes and whole grains and lower intakes of red and processed meats. Currently, grains are a main energy and carbohydrate source and as such form a cornerstone of food based dietary guidelines and dietary guidance globally. However, grains also naturally contain contaminants and as a food category can represent a significant dietary source of foodborne contaminants.Materials and MethodsThe outcomes of a narrative review on the major contaminants present in whole grains, their potential health risks and suggested strategies to mitigate any risk are described. Contaminants are limited to mycotoxins (aflatoxinB1, ochratoxin A, Fumonisin B1, deoxynivalenol, zearalenone), heavy metals (e.g. arsenic, cadmium, lead) and the process contaminant acrylamide.ResultsWhole grains can contain more contaminants than refined versions e.g. whole grain rice with bran intact can have up to 80% more arsenic than white rice. However, whole grains also provide more nutrients which may mitigate against the impact of these contaminants. For example, for heavy metals, there is some evidence that dietary fibres (e.g. wheat bran) may bind to them and reduce their absorption, as can nutrients naturally found in whole grains e.g. zinc, magnesium or copper. Minerals such as iron, calcium, magnesium and zinc may also impede heavy metal absorption by down-regulating or competing for attachment to transporters that facilitate intestinal absorption. Although, strict regulatory thresholds and monitoring processes by competent authorities minimise any risk to public health, the consumer may further lessen any risk through their own dietary choices and food storage and preparation practicesDiscussionThere are a number of potential health-protective properties inherent to whole grains. Given that complete elimination of contaminants from grains is unlikely to be achieved, their presence merits continued monitoring with evidence to date suggesting any such risk does not outweigh the known benefits of wholegrain consumption.

scholarly journals Comparison of Bioactive Phenolic Compounds and Antioxidant Activities of Different Parts of Taraxacum mongolicum

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3260 ◽  
Author(s):  
Li Duan ◽  
Chenmeng Zhang ◽  
Yang Zhao ◽  
Yanzhong Chang ◽  
Long Guo
Keyword(s):  
Phenolic Compounds ◽  
Caffeic Acid ◽  
Antioxidant Activities ◽  
Pearson Correlation ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Caftaric Acid ◽  
Phenolic Constituents ◽  
Leaves And Roots ◽  
Different Parts

Herbs derived from Taraxacum genus have been used as traditional medicines and food supplements in China for hundreds of years. Taraxacum mongolicum is a famous traditional Chinese medicine derived from Taraxacum genus for the treatment of inflammatory disorders and viral infectious diseases. In the present study, the bioactive phenolic chemical profiles and antioxidant activities of flowers, leaves, and roots of Taraxacum mongolicum were investigated. Firstly, a high performance liquid chromatography method combined with segmental monitoring strategy was employed to simultaneously determine six bioactive phenolic compounds in Taraxacum mongolicum samples. Moreover, multivariate statistical analysis, including hierarchical clustering analysis, principal component analysis, and partial least squares discriminant analysis were performed to compare and discriminate different parts of Taraxacum mongolicum based on the quantitative data. The results showed that three phenolic compounds, caftaric acid, caffeic acid, and luteolin, could be regarded as chemical markers for the differences of flowers, leaves, and roots of Taraxacum mongolicum. In parallel, total phenolic contents, total flavonoid contents and antioxidant activities of different parts of Taraxacum mongolicum were also evaluated and compared. It is clear that Taraxacum mongolicum had antioxidant properties, and the antioxidant capacities of different parts of Taraxacum mongolicum in three antioxidant assays showed a similar tendency: Flowers ≈ leaves > roots, which revealed a positive relationship with their total phenolic and flavonoid contents. Furthermore, to find the potential antioxidant components of Taraxacum mongolicum, the latent relationships of the six bioactive phenolic compounds and antioxidant activities of Taraxacum mongolicum were investigated by Pearson correlation analysis. The results indicated caftaric acid and caffeic acid could be the potential antioxidant ingredients of Taraxacum mongolicum. The present work may facilitate better understanding of differences of bioactive phenolic constituents and antioxidant activities of different parts of Taraxacum mongolicum and provide useful information for utilization of this herbal medicine.

The impact of mycorrhizal fungi on Sangiovese red wine production: Phenolic compounds and antioxidant properties

LWT ◽  
2016 ◽  
Vol 72 ◽  
pp. 310-316 ◽  
Author(s):  
Morena Gabriele ◽  
Chiara Gerardi ◽  
Vincenzo Longo ◽  
Jeannette Lucejko ◽  
Ilaria Degano ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Mycorrhizal Fungi ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Wine Production ◽  
The Impact

scholarly journals Phenolic compounds in whole-grains of wheat: a review

2021 ◽  
pp. 8-17
Author(s):  
Monica Sharma ◽  
Pranav Bhaskar
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Health Benefits ◽  
Whole Grains ◽  
Biologically Active ◽  
Cereal Grains ◽  
Human Beings ◽  
Aging Effects ◽  
Active Metabolites ◽  
Chemical Structures

Whole-grains are important food resources for human beings, therefore, there is a need to pay special attention to increase their production to feed the world’s rapidly increasing population. Whole-grains are highly rich in nutrition and bioactive properties due to the available health-promoting biologically active metabolites such as phenolic compounds. Phenolic compounds are antioxidant-rich secondary metabolites having immense health benefits. Owing to their strong antioxidant activities, they have anti-inflammatory, anti-carcinogenic, and anti-diabetic properties; they exhibit anti-aging effects and can also cure cardiovascular diseases, obesity, etc. Numerous epidemiological studies have proven the inverse correlation between the consumption of whole cereal grains and reduce chronic diseases. This review article focuses on biologically active components of wheat grains, namely phenolic compounds, including their chemical structures, classification, biosynthesis, bioactivity, and bioavailability. Health benefits and functional potential of consumption of whole cereal grains have also been discussed.

scholarly journals Metal Chelating and Cupric Ion Reducing Antioxidant Capacities of Ammoides atlantica Aqueous Extract

2020 ◽  
Vol 10 (4-s) ◽  
pp. 108-111
Author(s):  
Karima Loucif ◽  
Hassiba Benabdallah ◽  
Fatima Benchikh ◽  
Soulaf Mehlous ◽  
Chahrazed Kaoudoune ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Aqueous Extract ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Natural Antioxidants ◽  
Cupric Ion ◽  
Metal Chelating

Reactive oxygen (ROS) and nitrogen species (RNS) are produced in all cells and play important roles in physiology. The loss of the redox balance, either by an increase of oxidant molecules ROS and RNS or by decreased antioxidant system activities cause a state of oxidative stress. Several studies are going on worldwide directed towards finding natural antioxidants of plant origin. Plants containing phenolic compounds have been reported to possess strong antioxidant activity. The objective of this study is to evaluate total polyphenols and flavonoids contents (TPC and TFC) as well as examine the in vitro antioxidative properties from aqueous extract of Ammoides atlantica (AqE). TPC was estimated utilizing Folin-Ciocalteu's reagent. TFC was evaluated utilizing the aluminum chloride method. The antioxidant properties were evaluated using metal chelating and cupric ion reducing antioxidant capacity (CUPRAC) assays. Indeed, results showed that the AqE is rich in polyphenols (141.74±0.44 µg gallic acid equivalents/ mg of dry weight), and flavonoids (61.87±6.7 µg quercetin equivalent/ mg dry weight). These phytochemical compounds possess significant antioxidant activities. The results showed that AqE exhibited a good Metal chelating activity with an IC50 of 36.57±4.73 µg/ mL. CUPRAC assay showed that AqE extract exhibited high cupric ion reducing antioxidant capacity with an A0.5 of 8.58±0.13 µg/mL. These findings provide evidence that AqE of Ammoides atlantica is a potential source of antioxidant which have many benefits towards human health. Keywords: Ammoides atlantica, aqueous extract, phenolic compounds, metal chelating and cupric ion reducing antioxidant capacity.

scholarly journals Enhancement of antioxidant properties of Triticum durum obtained by traditional spontaneous fermentation in underground silos

2021 ◽  
Vol 43 ◽  
pp. e57080
Author(s):  
Nabila Benhamada ◽  
Tayeb Idoui
Keyword(s):  
Triticum Durum ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Fermented Foods ◽  
Spontaneous Fermentation ◽  
Natural Fermentation ◽  
Health Promoting ◽  
The Impact

Fermented foods have made important contributions to human diets for thousands of years and continue to do so. Their health-promoting benefits are attracting increasingly attention. The present study was conducted to evaluate the impact of natural fermentation on antioxidant properties of traditionally fermented wheat (Triticum durum) compared to unfermented samples. Initially, the samples were submitted to traditional spontaneous fermentation. Subsequently, an aqueous extract was obtained and used to determine polyphenolic and flavonoid contents. Moreover, the antioxidant potential was also measured through the determination of the scavenging ability against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals, reducing power and hydrogen peroxide scavenging activity. The results showed that the total phenolic and total flavonoid contents were significantly increased in fermented wheat. Moreover, the antioxidant activity was more effective in fermented than in unfermented wheat. Thus, natural fermentation can enhance natural antioxidants in wheat and transform it into a healthy food or ingredient with multi-functional properties which can be used in the food industry.

scholarly journals Nutritional, phytochemical and antioxidant properties of 24 mung bean (Vigna radiate L.) genotypes

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Fuhao Wang ◽  
Lu Huang ◽  
Xingxing Yuan ◽  
Xiaoyan Zhang ◽  
Luping Guo ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Mung Bean ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Principal Component ◽  
Syringic Acid ◽  
Proximate Analysis ◽  
Water Soluble ◽  
Vigna Radiate

Abstract This study aimed to investigate the proximate and phytochemicals present in seeds of 24 mung bean (Vigna radiate L.) genotypes from four provinces of China for estimating their nutritional and antioxidant properties. Proximate analysis of mung bean genotypes revealed that starch, protein, fat, ash and water-soluble polysaccharide ranged from 39.54–60.66, 17.36–24.89, 4.24–12.18, 2.78–3.53 and 1.99–2.96 g/100 g respectively. The five principal fatty acids detected in mung beans were stearic acid, palmitic acid, linoleic acid, oleic acid, and linolenic acid. The contents of insoluble-bound phenolic compounds, soluble phenolic compounds, and flavonoids ranged from 0.78 to 1.5 mg GAE g− 1, 1.78 to 4.10 mg GAE g− 1, and 1.25 to 3.52 mg RE g− 1, respectively. The black seed coat mung bean genotype M13 (Suheilv 1) exhibited highest flavonoid and phenolic contents which showed strong antioxidant activity. Two flavonoids (vitexin and isovitexin) and four phenolic acids (caffeic, syringic acid, p-coumaric, and ferulic acids) were identified by HPLC. Vitexin and isovitexin were the major phenolic compounds in all mung bean genotypes. The content of soluble phenolic compounds had positive correlation with DPPH (r2 = 0.713) and ABTS (r2 = 0.665) radical scavenging activities. Principal component analysis indicated that the first two principal components could reflect most details on mung bean with a cumulative contribution rate of 66.1%. Twenty-four mung bean genotypes were classified into four groups based on their phenolic compounds contents and antioxidant activities. The present study highlights the importance of these mung bean genotypes as a source of nature antioxidant ingredient for the development of functional foods or a source of health promoting food. Graphical Abstract

Campomanesia spp. native fruits as potential source of health-promoting compounds

2021 ◽  
Vol 37 ◽  
pp. e37053
Author(s):  
Silvani Verruck ◽  
Anildo Cunha Junior ◽  
Marcelo Maraschin ◽  
Nei Fronza ◽  
Jean Carlos Budke ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Scientific Data ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Potential Source ◽  
Health Promoting ◽  
Total Flavonoids Content ◽  
Bioactive Ingredients ◽  
Natural Preservatives

Campomanesia xanthocarpa var. littoralis, Campomanesia xanthocarpa (Berg), and Campomanesia eugenioides are native fruit plants found in Brazil. Due to the scarce number of controlled scientific studies comparing different native Campomanesia species, this study sought to determine their bioactive compounds and antioxidant properties. C. eugenioides proved to be a rich source of total phenolic compounds, also showing the best antioxidant capacity by the ABTS, DPPH and molybdenum reduction power methods. On the other hand, C. xanthocarpa var. littoralis showed the best results for total flavonoids content, and Iron(II) chelation power. The phenolic compounds contents present in C. eugenioides could be responsible for the best antioxidant activity. This study provides key scientific data regarding the use of valuable fruits from different edible Campomanesia species to produce bioactive ingredients, as well as natural preservatives for food products. Thus, our results contribute to the discovery of the potential application of these native Campomanesia Brazilian fruits, as a natural product with functional and antioxidant properties.

scholarly journals Geographic Variation in the Chemical Composition and Antioxidant Properties of Phenolic Compounds from Cyclocarya paliurus (Batal) Iljinskaja Leaves

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2440 ◽  
Author(s):  
Yang Liu ◽  
Pei Chen ◽  
Mingming Zhou ◽  
Tongli Wang ◽  
Shengzuo Fang ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Geographic Origin ◽  
Cyclocarya Paliurus ◽  
Sampling Locations ◽  
Kaempferol Glycosides

Cyclocarya paliurus has been widely used as an ingredient in functional foods in China. However, the antioxidant properties of phenolic compounds and the effect of the plant origin remain unclear. The present study evaluated the geographical variation of this plant in term of its phenolic composition and antioxidant activities based on leaf materials collected from five regions. high-performance liquid chromatography (HPLC) analysis showed that there are three major components, quercetin-3-O-glucuronide, kaempferol-3-O-glucuronide, and kaempferol-3-O-rhamnoside, and their contents varied significantly among sampling locations. The investigated phenolic compounds showed substantial antioxidant activities, both in vitro and in vivo, with the highest capacity observed from Wufeng and Jinzhongshan. Correlation analysis revealed that quercetin and kaempferol glycosides might be responsible for the antioxidant activities. Our results indicate the importance of geographic origin, with sunny hours and temperature as the main drivers affecting the accumulation of C. paliurus phenolics and their antioxidant properties.

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