Bioactive compounds and antioxidant activities of some cereal milling by-products

Smuda, Sayed Saad; Mohsen, Sobhy Mohamed; Olsen, Karsten; Aly, Mohamed

doi:10.1007/s13197-017-3029-2

Cited by 49 publications

(29 citation statements)

References 41 publications

(43 reference statements)

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“…Wheat bran is a rich source of essential bioactive compounds. The concentration of total phenolics and flavonoids in wheat bran have been reported to be in the range of 430.6-844.7 mg gallic acid equivalents (GAE)/100 g and 160.6-330.7 mg catechin equivalence (CE)/100 g dry weight respectively whilst the antioxidant activity ranged from 37.5 to 50.9% radical scavenging activity (RSA) using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay [45]. De Camargo et al [30] reported that enzymes involved in the biosynthesis of bioactive compounds in plants are tissue specific.…”

Section: Bioactive Properties Of Plant-based Food By-products From Inmentioning

confidence: 99%

“…Corn bran is a promising ingredient for the bread industry, however the correct proportion of it must be established when used in recipe formulation to deliver bread that will not only demonstrate health effects, but also acceptable organoleptic attributes for consumers. In addition to the rich fibre content, corn bran has total phenolic and ferulic acid concentration ranging from 1538.0-1925.0 mg GAE/100 g and 228.0-624.10 mg CE/100 g respectively on dry weight basis [45] and antioxidant activity ranging from 40.30-71.30% RSA with DPPH assay [45].…”

Section: Bioactive Properties Of Plant-based Food By-products From Inmentioning

confidence: 99%

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Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development

Amoah

Taarji

Johnson³

et al. 2020

Sustainability

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The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, their impact on the properties of functional bread, and their bioavailability/bioaccessibility leading to potential health effects when consumed was reviewed. Plant-based food by-products which may be added to bread include rice bran, wheat bran, corn bran, grape pomace/seed extract, tomato seed/skin, and artichoke stems/leaves. These by-products contain high concentrations of bioactive compounds, including phenolics, bioactive peptides, and arabinoxylan. Pre-treatment procedures, including fermentation and thermal processing, impact the properties of plant-based by-products. In most cases, bread formulated with flour from plant-based by-products demonstrated increased fibre and bioactive compound contents. In terms of the sensory and nutritional acceptability of bread, formulations with an average of 5% flour from plant-based by-products produced bread with acceptable sensory properties. Bread enriched with plant-based by-products demonstrated enhanced bioavailability and bioaccessibility and favourable bioactive properties in human blood, although long-term studies are warranted. There is a need to investigate the bioactive properties of other underutilised plant-based by-products and their potential application in bread as a sustainable approach towards improving food and nutrition security.

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Section: Bioactive Properties Of Plant-based Food By-products From Inmentioning

confidence: 99%

Section: Bioactive Properties Of Plant-based Food By-products From Inmentioning

confidence: 99%

Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development

Amoah

Taarji

Johnson³

et al. 2020

Sustainability

View full text Add to dashboard Cite

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“…Globular protein affects the emulsion stability and activity because these are resistant to mechanical deformation and forms the cohesive film. Smuda et al [25] studied the functional properties of different cereal bran including rice, wheat, barley and oat. Oat bran showed bulk density of 0.59 g/mL, 115.2% water absorption and 138.3% fat absorption.…”

Section: Physico-chemical Characterizationmentioning

confidence: 99%

Nutritional and functional characterization of different oat (Avena sativa L.) cultivars

Ibrahim

Ahmad

Sohail

et al. 2020

International Journal of Food Properties

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Oats are increasingly recognized as super food owing to the presence of multiple health promoting substances. Five indigenous oat cultivars S2000, PD2LV65, SGD2011, Avon and SGD81 were characterized physico-chemically and nutritonally. Avon showed the maximum (12.69 g100 g-1 dry solids) protein content indicating potential to be used as protein source for animal and human food, whereas SGD-81 excelled incrude fiber contents (17.83 g100 g-1 dry solids). Avon showed the highest fat contents (6.67 g100 g-1 dry solids). Maximum moisture contents showed by the SGD-81 (9.29 g100 g-1 dry solids). SGD-2011 showed maximum ash contents (6.02 g100 g-1 dry solids). S-2000 showed the maximum nitrogen-free extract (60.78 g100 g-1 dry solids) and thousand grain weight (36.74 g). Highest Zn (0.176 mg g-1 of dry solids) and Fe (0.032 mg/g-1 dry solids) contents were found in Avon. Avon showed maxium bulk density of 0.76 g/cc and Avon grains had maximum length and breadth ratio (2.93). The highest water absorption capacity, oil absorption capacity and emulsion stability were shown by SGD-81 as 188.33%, 218.754% and 73.13%, respectively. The highest foaming capacity was shown by S-2000 (20%) and the highest emulsion activity was shown by SGD 2011 (56.84%). Amino acid profiling showed the highest outcome 105.67 g kg −1 of dry solids by SGD-2011.While least 99.13 g kg −1 of dry solids depicted by S2000. Total phenolic contents varied from 36.07 to 59.6 mg of gallic acid equivalent (GAE), total flavonoids (754.16-1056.66 mg of quercetin equivalent:QE), TfoC (663.75-697.5 mg QE), % scavenging activity (24.33-55.88%) and anthocyanin contents of 0.5-2.87 mg of C3 G kg −1. SGD-81 was loaded with promising nutraceutical potential. SGD-81 would be good substitute of fiber and also loaded with other promising functional attributes including total flavonoid contents, total phenolic contents, total flavonol conetnts and anthocyanin contents. There is great potential for value addition of the oat cultivar SGD-81.

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“…Around 3.2 million deaths are being reported worldwide every year which attributes to diabetes. This review's focus is on the importance of resolving the serious issue of diabetes prevention through the bran part of rice and wheat which are rich in several antioxidants and nutrients and they are ameliorating the conditions of diabetes (Smuda, Mohsen, Olsen, & Aly, 2018).…”

mentioning

confidence: 99%

Antidiabetic properties of rice and wheat bran—A review

et al. 2020

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A large amount of agricultural wastes is being dumped each year and utilized as animal fodder or biogas production or for compost matter. But if properly processed, the by-products available from them can be used effectively for human consumption which exhibits their more or less lucrative value (Wani, Dar, Gull, & Ariana, 2020). An unprecedented amount of agricultural wastes of almost around 1,000 million tons is produced globally and is getting hiked by 5% annually. The recent trend of its usage has been escalated by increasing the nutritional value of products and making it ready-to-eat for humans, though not sufficient, due to some censorious challenges in the near future. There is a huge growth in the population and hence an additional demand of food has raised the concern of food security. This food loss is not only due to post-harvest loss (PHL) but the loss of collective agro-wastes from milling industries in a large extent that remain unnoticed, and hence are mainly utilized for animal fodder or for other industrial purposes. Some well-known and consumable food crops are rice and wheat, including many other cereals and pulses. The available by-products such as husk and bran can also be used in health complications and therapeutic purposes, and thus have multiple values. (Chakraborty & Budhwar, 2019;

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Bioactive compounds and antioxidant activities of some cereal milling by-products

Cited by 49 publications

References 41 publications

Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development

Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development

Nutritional and functional characterization of different oat (Avena sativa L.) cultivars

Antidiabetic properties of rice and wheat bran—A review

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