Effect of Ferulic Acid and Catechin on Sorghum and Maize Starch Pasting Properties

Beta, Trust; Corke, Harold

doi:10.1094/cchem.2004.81.3.418

Cited by 80 publications

(57 citation statements)

References 25 publications

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“…The addition of ferulic acid decreased hot paste viscosity, final and setback viscosities, but had no influence on the peak viscosity of maize and wheat starches [17,18]. The hardness and adhesiveness of the starch gel with addition of ferulic acid reduced as compared to that of the native wheat starch [18].…”

Section: Introductionmentioning

confidence: 93%

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Physicochemical properties and antioxidant capacity of debranched starch–ferulic acid complexes

2012

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Amylose, a primarily linear polysaccharide of (1 ! 4)-a-D-glucose units, displays a folding in a helical conformation and has an ability to form an inclusion complex with a variety of ligands. In this study, debranched starch-ferulic acid complexes were produced by adding ferulic acid to the debranched cassava starch paste and their physicochemical properties and antioxidant capacity were investigated. The mixing ratios of ferulic acid to starch were 0.02 (DS-FA0.02), 0.05 (DS-FA0.05), and 0.10 g ferulic acid/g starch (DS-FA0.10). The amounts of bound ferulic acid in the DS-FA0.02, DS-FA0.05, and DS-FA0.10 were 6.8, 16.2, and 31.5 mg/g starch, respectively. The ferulic acid was observed to be entrapped in the hydrophobic core of double helices, which did not affect the crystalline structure, gelatinization temperatures, viscosity, and RS content of the crystallites formed by the linear-chain molecules of the debranched starch. The solubility and antioxidant capacity of the debranched starch-ferulic acid complexes increased with increasing in amount of bound ferulic acid in the complexes. The higher RS content and antioxidant capacity of the complexes are considered to have significant benefits for human health. Therefore, the debranched starch-ferulic acid complexes might be used as a new functional food as well as pharmaceutical products.

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Section: Introductionmentioning

confidence: 93%

“…Several studies on effects of addition of phenolic acids, especially ferulic acid, on pasting and textural properties of starch have been also done [17,18]. The addition of ferulic acid decreased hot paste viscosity, final and setback viscosities, but had no influence on the peak viscosity of maize and wheat starches [17,18].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and antioxidant capacity of debranched starch–ferulic acid complexes

2012

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“…Proteins with disulfide bonds may restrict starch granule swelling during gelatinization, and Zhang and Hamaker [101] reported that dithiothreitol, a reducing agent, treatment of sorghum flour influenced RVA pasting profiles. Moreover, phenolic compound was also reported to influence starch pasting properties [17]. Instructively, Liu, et al [102] showed that SMBS significantly (p < 0.001) reduced all five starch viscosity parameters and graded SMBS supplementation linearly reduced final starch viscosities (r = −0.986; p < 0.001).…”

Section: Rva Starch Pasting Profilesmentioning

confidence: 98%

“…Also ferulic acid has been shown to influence starch pasting profiles which implies phenolic acids have the capacity to interact with starch [17]. Thompson and Yoon [56] found tannic acid depressed wheat starch digestion in vitro and Thompson, et al [57] reported intakes of phenolic compounds by humans were negatively correlated with blood glycaemic indices.…”

Section: "Non-tannin" Polyphenolic Compounds and Phenolic Acidsmentioning

confidence: 99%

Grain Sorghum: A Conundrum for Chicken-Meat Production

et al. 2015

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Abstract:The inclusion of grain sorghum in diets for broiler chickens is quite common; however, under Australian conditions, the utilisation of starch/energy by birds offered sorghum-based diets appears inadequate. Various factors inherent in sorghum, including kafirin, phenolic compounds and phytate, may limit energy utilisation. The recent quantification of kafirin, the dominant protein fraction in sorghum, has allowed its nutritional significance to be assessed. This is important as indirect evidence suggests that kafirin concentrations in local sorghums are increasing as an unintended consequence of breeding programs. Presently, Australian sorghums do not contain condensed tannin but, from analyses and assessments of other polyphenolic compounds and phenolic acids, "non-tannin" phenols appear to be negative influences. Anecdotally, white sorghums are considered to be superior to red varieties thus the fact that polyphenolic pigments are responsible for the "redness" of sorghum assumes relevance. Inclusions of sulphite reducing agents in broiler diets have generated promising responses but seem dependent on sorghum properties. Preliminary studies have shown the possibilities of using rapid visco-analyser (RVA) starch pasting OPEN ACCESSAgriculture 2015, 5 1225 profiles, promatest protein solubilities and grain textures to indicate sorghum quality and further studies are required to confirm these hypotheses. These assessments may indicate which sorghums will best respond to reducing agents such as sodium metabisulphite. Finally, the usually modest responses of broilers to exogenous feed enzyme inclusions in sorghum-based are considered in this review.

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“…Ferulic acid is the dominant phenolic acid in sorghum but it is also found in barley, maize, triticale and wheat (Kandil et al 2012). Interestingly, ferulic acid has been shown to influence starch pasting profiles as determined by rapid visco-analysis of maize and sorghum, which suggests that phenolic acids have the capacity to interact with starch (Beta and Corke 2004). Also, Hung et al (2013) reported that ferulic acid has the capacity to complex with debranched starch and that these starch-ferulic acid complexes were associated with increases in resistance of starch to digestion.…”

Section: Discussionmentioning

confidence: 99%

Comparative performance of broiler chickens offered nutritionally equivalent diets based on six diverse, ‘tannin-free’ sorghum varieties with quantified concentrations of phenolic compounds, kafirin, and phytate

et al. 2017

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Abstract. Starch is the main source of energy in sorghum-based diets but starch/energy utilisation by broiler chickens offered these diets may be substandard. Both in vitro and in vivo data indicate that the digestibility of sorghum starch is inferior to that of other feed grains, especially maize. Three 'starch-extrinsic' factors in grain sorghum, namely 'non-tannin' phenolic compounds, kafirin and phytate may negatively influence starch/energy utilisation in sorghum-based broiler diets. To test this hypothesis, concentrations of polyphenols, free, bound and conjugated phenolic acids, kafirin and phytate were quantified in six diverse 'tannin-free' (Type I) grain sorghum varieties. These sorghums were incorporated into nutritionally equivalent diets at 620 g/kg and offered to male broiler chickens from 7 to 28 days post-hatch. Growth performance, nutrient utilisation (AME, ME : GE ratios, N retention, AMEn) and starch and protein (N) digestibility coefficients and disappearance rates in four small intestinal segments were determined. Numerous relationships that were either significant (P < 0.05), or approached significance (P < 0.10), were detected that indicated various 'non-tannin' phenolic compounds, kafirin and phytate in sorghums negatively influenced nutrient utilisation parameters in broiler chickens. ME : GE ratios are sensitive indicators of efficiency of energy utilisation and were most negatively influenced by flavan-4-ols (r = -0.919; P < 0.015), which are polyphenolic compounds. Moreover, flavan-4-ols in tandem with conjugated vanillic acid negatively influenced (r = -0.993; P < 0.005) ME : GE ratios on the basis of a valid multiple linear regression. Similarly, conjugated vanillic and bound ferulic acids in tandem negatively influenced AME (r = -0.990; P < 0.005). N retention was most negatively influenced by kafirin (r = -0.887; P < 0.025). Thus, it appears that both phenolic compounds and kafirin may have deleterious effects on nutrient utilisation of sorghum-based broiler diets and recommendations are made that should enhance the quality of sorghum as a feedstuff for chicken-meat production based on these findings.

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Effect of Ferulic Acid and Catechin on Sorghum and Maize Starch Pasting Properties

Cited by 80 publications

References 25 publications

Physicochemical properties and antioxidant capacity of debranched starch–ferulic acid complexes

Physicochemical properties and antioxidant capacity of debranched starch–ferulic acid complexes

Grain Sorghum: A Conundrum for Chicken-Meat Production

Comparative performance of broiler chickens offered nutritionally equivalent diets based on six diverse, ‘tannin-free’ sorghum varieties with quantified concentrations of phenolic compounds, kafirin, and phytate

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