Antioxidant activity of barley as affected by extrusion cooking

Sharma, Paras; Gujral, Hardeep Singh; Singh, Baljit

doi:10.1016/j.foodchem.2011.10.009

Cited by 212 publications

(157 citation statements)

References 35 publications

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“…8,32 During extrusion, the phenolic compounds may undergo decarboxylation due to higher melt temperature and moisture content, which may promote polymerisation of phenols, leading to reduced extractability and antioxidant activity. 33 Nevertheless, in this research, application of a lower extrusion temperature (E1) increased degradation of polyphenols, compared to higher temperatures (E2), except in samples with 6 and 8 % of TP and 1 % of AA, which is in contradiction with the results shown by Sharma et al (2012) 17 . The obtained results can be explained by Maillard reactions favoured by high temperatures, whose products show antioxidant activity.…”

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confidence: 96%

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Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

Obradović

Babić

Šubarić

et al. 2015

Chem. Biochem. Eng. Q.

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The aim of this research was to investigate the influence of the addition of tomato powder (TP) to corn grits at levels 4, 6 or 8 % and the addition of ascorbic acid (AA) at levels 0.5 and 1 %, on total polyphenol content (PF), and antioxidant activity of the extrudates. The hardness and the expansion ratio of the extruded products were also tested. Mathematical models that describe the influence of additives on the mentioned properties were also determined. Extrusion was performed at two temperature regimes: 135/170/170 °C and 100/150/150 °C. Lower temperature regime led to increased hardness and the expansion of extrudates. The addition of tomato and AA led to decreased hardness and the expansion at both temperature regimes. The addition of tomato increased PF and AA compared with pure corn extrudates. Greater degradation of PF and AA was at lower temperature regime. High correlation between PF and AA was demonstrated at both extrusion temperatures.

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confidence: 96%

“…Polyphenols were determined according to the Folin-Ciocalteu method 17 with modifications. An amount of 0.5 g of ground extruded samples were extracted with 10 mL acidified methanol (methanol/2 % HCl, 95:5) at room temperature for 60 minutes with constant mixing on magnetic stirrer.…”

Section: Total Polyphenols Determinationmentioning

confidence: 99%

Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

Obradović

Babić

Šubarić

et al. 2015

Chem. Biochem. Eng. Q.

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“…4 Content in insoluble bound phenolic acids from raw kernels and puffed kernels (optimal and standard conditions) of two einkorns (Monlis and Monarca) and two bread wheats (Blasco and Bramante); the error bars represent the standard error was stronger with longer cooking time or higher temperature, Capuano et al (2009) showed that the increase in antioxidant activity of bread crisps in function of toasting time was correlated to HMF and acrylamide, and Gallegos-Infante et al (2010), studying the effect of traditional Mexican processing of barley, reported higher antioxidant activity of the roasted or cooked germinated kernels than of the control. An increase in antioxidant activity for barley grits extruded at temperatures varying from 150 to 180°C was observed by Sharma et al (2012), and tentatively associated with some dark colour pigments (particularly melanoidins) generated during the heat processing of foods. In fact, Osada and Shibamoto (2006) observed a high antioxidant activity in volatile extracts obtained from nonenzymatic browning model systems because of the combined and synergistic effect of many compounds produced by the Maillard reaction.…”

Section: Resultsmentioning

confidence: 85%

Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat

2015

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The whole meal flour of wheat is rich in phenolic acids, which provide a relevant antioxidant activity to food products. Aim of this research was to assess the influence of processing on phenolic acid content and antioxidant activity of whole meal flour water biscuits and puffed kernels of einkorn and bread wheat. To this end, the evolution of syringaldehyde, ferulic, vanillic, syringic, p-coumaric, phydroxybenzoic, and caffeic acids was studied during manufacturing. Overall, from flour to water biscuit, the total soluble conjugated phenolic acids increased slightly in einkorn, while the insoluble bound phenolic acids decreased in all the accessions as a consequence of losses during the mixing step. In the puffed kernels, instead, the total soluble conjugated phenolic acids increased markedly, while the bound phenolics did not show any clear change, evidencing their high thermal stability. The antioxidant activity, measured by FRAP and ABTS, increased during processing and was highest under the most drastic puffing conditions.

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“…The stability of the antioxidant properties influenced by external conditions (e.g. during grain storage or processing) has been published and discussed (Lehner et al 2008;Sharma et al 2012). However, testing this stability by an appropriate model system is available relatively poorly.…”

Section: Introductionmentioning

confidence: 99%

Thermal and acido-basic stability of antioxidant properties of extracts from cereal and pseudocereal grains

et al. 2012

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Beneficial effects of whole grains of cereals and pseudocereals and their fractions to human physiology are well known and broadly published. Especially secondary metabolites, dominantly from the category of phenolics (or polyphenols), beneficially influence the health physiology and/or prevent disease progress. Within the frame of this study, ten genotypes of four cereals or pseudocereals, respectively, were chosen for their antioxidant activity, determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and β-carotene-linoleic acid bleaching model (BCLM) mechanisms. Tested genotypes were selected from primary collection based on their antioxidant activity values, as well as higher level of flavonoids or phenolic acids. The stability of antioxidant properties after thermic, acidic, and basic treatments was evaluated. The oat cultivar Sirene and buckwheat cultivar Bogatýr expressed high level of the antioxidant activity, but they lost it due to all types of treatment. Oppositely, treatments increased antioxidant activities in some samples, especially in oat cultivar Maris Oberon, wheat cultivar Ines and Karolinum, or partially in barley cultivars Kompakt (after basic treatment) and Jubilant (acidic and basic treatments). The lack of the antioxidant activity could be observed due to destruction of the key compounds responsible for the antioxidant effect, whereas the increasing activity could be seen due to release of the aglycons from glycosidic forms after treatment. The stability of antioxidant properties could be a valuable parameter of the raw material for manufacturing special foods with functional properties.

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Antioxidant activity of barley as affected by extrusion cooking

Cited by 212 publications

References 35 publications

Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat

Thermal and acido-basic stability of antioxidant properties of extracts from cereal and pseudocereal grains

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