CHAPTER 7: Micronutrients and Phytochemicals in Wheat Grain

Piironen, Vieno; Salmenkallio-Marttila, Marjatta

doi:10.1094/9781891127557.007

Cited by 56 publications

(78 citation statements)

References 354 publications

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“…Phenolic acids and flavonoids represent the most frequent polyphenols occurred in whole grains, presented in soluble forms (aglycons, glycosides), but found mainly in insoluble and bounded forms (Piironen et al 2009). Soluble polyphenols can influence the positive effects of food more significantly.…”

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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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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“…Processing of the whole wheat causes loss of tocols, as they are subjected to oxidation in the presence of heat, light or alkali. During extrusion, around 85% losses of tocols have been reported [9]. Carotenoids are not active as alone but contribute to antioxidant property of wheat [10].…”

Section: Composition Of Whole Wheatmentioning

confidence: 99%

“…Carotenoids are not active as alone but contribute to antioxidant property of wheat [10]. Lutein, β-cryptoxanthin, zeaxanthin (xanthophyll: hydroxylated carbons) and β-carotene (hydrocarbon) is the carotenoids present in wheat [9]. Though wheat flour is not a rich source of carotenoids, it is still an important nutrient considering the amount of whole wheat consumed.…”

Section: Composition Of Whole Wheatmentioning

confidence: 99%

“…The amount of these phytochemicals varies depending upon the fraction of wheat grain and the processing conditions. In a study, environment influences on the total phytochemical concentrations were pronounced more significant than production system [9]. In the recent years, several studies on health benefits of whole wheat are increasing the perception of people and inclination towards whole wheat/whole wheat based products.…”

Section: Introductionmentioning

confidence: 96%

“…Each of these phytochemicals in combination or alone accelerates healthpromoting events. Several past studies have shown the effectiveness of polyphenols against oxidative stress and dietary fibre against cancer [9]. The amount of these phytochemicals varies depending upon the fraction of wheat grain and the processing conditions.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Review of Nutraceuticals and Functional Properties of Whole Wheat

Poudel¹,

Bhatta²

2017

J Nutr Food Sci

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Wheat (Triticum aestivum L.) is one of the most commonly cultivated and consumed cereals throughout the world. Though phytochemicals and antioxidants in the cereal grains have not been studied as in fruits and vegetables, given the role of wheat in our diet plate, it is a given of primary importance to understand the chemistry of our major food, wheat. The presence of diverse polyphenols and their action against leading cause of death, including heart diseases, cancer, obesity, and diabetes, widens the scope of wheat. Phytochemicals such as phenolic acids, alkylresorcinols, flavonoids, phytosterols, and carotenoids are present in whole wheat. The majority of phytochemicals are located in the wheat bran/germ fraction, and they are the leading contributors to the health promoting activities. However, the presence of anti-nutrients and binding of phenolic acids with protein may have adverse effect on health. This review mainly focuses on studies that have been carried out in the past decade to present, emphasizing the importance of whole wheat and whole wheat based products in preventing major diseases and disease conditions, potentials threats, current lacks, and future prospects.

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Improving Grain Quality: Wheat

Shewry

2013

Seed Genomics

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CHAPTER 7: Micronutrients and Phytochemicals in Wheat Grain

Cited by 56 publications

References 354 publications

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

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

Review of Nutraceuticals and Functional Properties of Whole Wheat

Improving Grain Quality: Wheat

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