Effects of cooking and in vitro digestion of rice on phenolic profiles and antioxidant activity

Ti, Huihui; Zhang, Ruifen; Li, Qing; Wei, Zhencheng; Zhang, Mingwei

doi:10.1016/j.foodres.2015.07.032

Cited by 67 publications

(33 citation statements)

References 29 publications

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“…Lower values of total phenolics for raw yellow pea flour (of 2.5 mg GAE/g) were reported by Han and Baik (). Ti, Zhang, Li, Wei, and Zhang () found that in rice, in vitro digestion with pepsin and pancreatin released phenolics, increasing the total phenolics content from ~6.5 to ~8.0 mg GAE/g; however, cooking decreased the total phenolics to 2.0 mg/g. Liu et al () reported Lactobacillus fermentation with subsequent enzymatic hydrolysis, with acid protease, increased the soluble content of total phenolics from rice bran.…”

Section: Resultsmentioning

confidence: 99%

Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis

et al. 2020

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Background and objectives Pulses are a good source of protein; however, they contain phytochemicals that can negatively affect the protein quality. Enzymatic hydrolysis could be a means to enhance the nutritional value of pea by improving the digestibility of the protein. To this aim, a commercial air‐classified pea protein‐enriched flour (PPEF) was hydrolyzed by different proteases (trypsin, Savinase, papain, and pepsin) to different degrees of hydrolysis (DH 2%–4% and 10%–12%) and levels of phytochemicals and in vitro protein digestibility corrected amino acid score were examined. Findings Protease treatments reduced the contents of condensed tannins and total phenolics, as well as trypsin inhibitor and chymotrypsin inhibitor activities. Hydrolysis at 10%–12% DH (degrees of hydrolysis) improved the amino acid score of the PPEF, but it was still limiting sulfur amino acids, whereas low levels of hydrolysis (DH 2%–4%) decreased the amino acid score. The in vitro protein digestibility score increased slightly following hydrolysis, with the greatest improvement in digestibility occurring with the papain treatment (DH 10%–12%). The in vitro protein digestibility corrected amino acid score with trypsin hydrolysis at DH 2%–4% was the lowest at 59.17%, whereas pepsin hydrolysis (10%–12% DH) gave the highest score (72.89%). Conclusions Specific hydrolysis treatments could be used to improve the overall nutrition of PPEF, enhancing the potential utilization of modified pea protein ingredients. Significance and novelty This study utilized four enzymes with different specificities resulting in PPEF hydrolysates with different protein quality even when the DH was the same. Increasing the nutritional quality of a PPEF may give it a competitive advantage over other pea ingredients.

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Section: Resultsmentioning

confidence: 99%

Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis

et al. 2020

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“…These results indicate that the stability of polyphenols in gastric acid conditions might depend on some factors, for instance, the physicochemical characteristics of phenolic compounds and their interactions with gastric and dietary constituents. In addition, pepsin action and the pH environment of gastric digestion could release some phenolics that are bound to proteins and carbohydrates present in the food matrix, thus increasing the content of the polyphenol compounds (Tagliazucchi et al, 2010;Pinacho et al, 2015;Ti et al, 2015). During small intestinal digestion, a significant decrease (P < 0.05) of phenolic concentration among the major polyphenols in these five fruit juices was observed, ranging from 15.23% to 75.41%.…”

Section: Individual Phenolic Compounds Of Fruit Juices During In Vitrmentioning

confidence: 96%

“…By contrast, the caffeoyl-glucoside content of OJ and the caffeoyl-tartaric acid and proanthocyanidin content of GJ were significantly increased (50.91%, 38.98% and 70.12%, respectively; P < 0.05) after gastric digestion. In addition, pepsin action and the pH environment of gastric digestion could release some phenolics that are bound to proteins and carbohydrates present in the food matrix, thus increasing the content of the polyphenol compounds (Tagliazucchi et al, 2010;Pinacho et al, 2015;Ti et al, 2015). These results indicate that the stability of polyphenols in gastric acid conditions might depend on some factors, for instance, the physicochemical characteristics of phenolic compounds and their interactions with gastric and dietary constituents.…”

Section: Individual Phenolic Compounds Of Fruit Juices During In Vitrmentioning

confidence: 99%

Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro‐simulated gastrointestinal digestion

Quan

Tao

Lü

et al. 2017

Int J of Food Sci Tech

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Summary The in vitro digestive stability of phenolic compounds and the antioxidant capacity of five kinds of commonly consumed fruit juices in the daily diet, including apple juice (AJ), orange juice (OJ), grape juice (GJ), pomelo juice (PJ) and kiwifruit juice (KJ), were studied. Following in vitro digestion, the total phenolic (TP) content of fruit juices decreased to different extents by 35%, 25.3%, 23.5%, 22.2% and 7.8% for KJ, OJ, PJ, GJ and AJ, respectively. The individual phenolic content showed similar changes to the TP content, showing reductions of naringenin‐trisaccharide in OJ and PJ, epicatechin in GJ, and chlorogenic acid in AJ by 43.74%, 27.59%, 47.11% and 33.28%, respectively. Conversely, the antioxidant capacity of fruit juices during digestion measured by ABTS assay increased from 4.79% to 35.53%, except in KJ, which decreased by 19.34%. These results show the health benefits of fruit juices after processing and contribute towards establishing suitable dietary recommendations.

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“…These authors attribute this observation to the types of the grains, the nature and location of phenolic compounds in these grains, severity and duration of heat treatment. Likewise, Ti et al [52] observed that cooking decreases free phenolic, bound phenolic, flavonoid contents, and antioxidant activities of brown and polished rice. This was attributed to the breakdown of phenolic molecules by thermal treatment which promotes the decarboxylation and polymerisation of free phenolic acids.…”

Section: Fermentationmentioning

confidence: 94%

A review on the status of the phenolic compounds and antioxidant capacity of the flour: Effects of cereal processing

Kadiri

2017

International Journal of Food Properties

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Cereals are important grains that are largely used for food and source of bioactive compounds such as starch, dietary fibre, amino acids, minerals, vitamins, and phenolic compounds. However, the use of cereals in the food industry subjects these cereals to different processes that can alter the phenolic content and cause degradation of their antioxidant properties. Understanding the influence of processing operations such as germination, fermentation, and thermal processing on the phytochemicals of cereals grains is important in retaining the health benefiting properties of these antioxidative compounds in processed food products. Most of the previous investigations in the literature review on cereal grains have shown that food processing operations reduced the antioxidants of the processed foods. However, in the last decade, some articles in literature reported improvement in antioxidants properties of processed cereals grains. In this review, more than 60 articles from indexed scientific journals were reviewed in order to understudy the effect of diverse pre-and post-processing methods on the phenolic and antioxidant status of cereals grains.

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Effects of cooking and in vitro digestion of rice on phenolic profiles and antioxidant activity

Cited by 67 publications

References 29 publications

Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis

Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis

Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro‐simulated gastrointestinal digestion

A review on the status of the phenolic compounds and antioxidant capacity of the flour: Effects of cereal processing

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