Bread from common cereal cultivars contains an important array of neglected bioactive benzoxazinoids

Pedersen, Hanne; Laursen, Britt Elmedal; Mortensen, Alan; Fomsgaard, Inge S.

doi:10.1016/j.foodchem.2011.02.070

Cited by 65 publications

(82 citation statements)

References 37 publications

(56 reference statements)

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“…The lyophilized powder was extracted by 80% methanol, 1% acetic acid, and 19% water (v/v) in a Dionex ASE 350 accelerated solvent extractor. The benzoxazinoids were extracted using the following conditions: temperature, 80°C; heat, 5 min; static time, 3 min; cycles, 4; rinse volume, 60%; purge, 60 s (Pedersen et al, 2011;Tanwir et al, 2013). Phytosterols were extracted by acid and/or base hydrolysis of the wheat sample followed by silica column purification.…”

Section: Extraction Of Miscellaneous Bioactive Phytochemicalsmentioning

confidence: 99%

“…The miscellaneous group consists of benzoxazinoids, lignans, phytosterols and steryl ferulates. Benzoxazinoids are a group of potent natural compounds which have recently been identified in whole grain wheat and rye grains and in bakery products of these cereals (Hanhineva et al, 2011;Pedersen, Laursen, Mortensen, & Fomsgaard, 2011). The total benzoxazinoids content in wheat is very low (5 µg/g DMB).…”

Section: Introductionmentioning

confidence: 99%

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Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties

Luthria

John

2015

Journal of Functional Foods

105

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Available online A B S T R A C TWhole wheat provides a rich source of bioactive phytochemicals namely, phenolic acids, carotenoids, tocopherols, alkylresorcinols, benzoxazinoids, phytosterols, and lignans. This review provides information on the distribution, extractability, analysis, and functional properties of bioactive phytochemicals present in wheat. Understanding the impact of processing on wheat phytochemicals allows us to develop improved processes with higher retention of bioactive compounds in processed wheat foods. Details of extraction, analytical methodologies and processing effects on bioactive phytochemicals in wheat are presented in tabulated form.Published by Elsevier Ltd.

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Section: Extraction Of Miscellaneous Bioactive Phytochemicalsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties

Luthria

John

2015

Journal of Functional Foods

105

View full text Add to dashboard Cite

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“…While phenolic acids are present even in the starchy endosperm of the rye kernel, alkylresorcinols are located exclusively in the bran section of wheat and rye, thus making them potential biomarkers of whole grain intake (Landberg, Kamal-Eldin, Salmenkallio-Marttila, Rouau, & Åman, 2008;Ross, Åman, & Kamal-Eldin, 2004). Additionally, benzoxazinoids have recently been identified from whole-grain rye (Hanhineva et al, 2011;Pedersen, Laursen, Mortensen, & Fomsgaard, 2011) and discovered to be bioavailable dietary metabolites in humans (Adhikari et al, 2013;Beckmann et al, 2013;Hanhineva et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation

Koistinen

Katina

Nordlund

et al. 2016

Food Research International

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“…Efforts are increasingly numerous and more common actions to the variety of conventional diet to protect the consumer against diseases such as diabetes, hypertension, heart disease and cancer (Sun and Ho 2005;Dewettinck et al 2008;Pedersen et al 2011). Currently, wheat flour is usually used in bread making (Giménez-Bastida et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

2015

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The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the antioxidant capacity and bioaccessibility of phenolic compounds from 16 types of buckwheatenhanced wheat breads was assessed. The methodology was based on the Global Antioxidant Response (GAR) which combined bioaccessible antioxidant capacity of the soluble fraction from digestible portion measured by the standard Trolox Equivalent Antioxidant Capacity (TEAC) assay and antioxidant capacity of the insoluble fraction from the undigested portion by the QUENCHER method. The bioaccessibility of the phenolics was measured in the soluble fraction with Folin-Cicalteu reagent and in the insoluble fraction by modified QUENCHER method. The studies showed almost 20-fold higher GAR values as compared to the antioxidant capacity of the respective undigested reference breads. The bioaccessible antioxidant capacity of soluble fraction from digestible portion increased significantly whereas the undigested residue displayed antioxidant capacity that accounted for up to 15 % of the GAR. The bioaccessible phenolics accounted for up to 90 % of the total phenolics after digestion and were highly correlated with GAR results of buckwheatenriched wheat breads. Our results indicate that in vitro digestion is the crucial step that releases of high amount of phenolic antioxidants. The combination of QUENCHER assay with Total Antioxidant Capacity (TAC) and Total Phenolic Content (TPC) assay estimated on Folin-Ciocalteu reagent has been useful for the determination of the bioaccessible antioxidant activity and phenolics of the soluble and insoluble fraction of buckwheat-enhanced wheat breads.

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Bread from common cereal cultivars contains an important array of neglected bioactive benzoxazinoids

Cited by 65 publications

References 37 publications

Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties

Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties

Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation

Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

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