Effects of durum wheat debranning on total antioxidant capacity and on content and profile of phenolic acids

Martini, Daniela; D’Egidio, M. G.; Nicoletti, Isabella; Corradini, Danilo; Taddei, Federica

doi:10.1016/j.jff.2015.04.054

Cited by 20 publications

(20 citation statements)

References 33 publications

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“…These results suggest that the debranning of purple wheat is a more efficacious approach than conventional milling to separate and collect anthocyanin-richer fractions with higher in antioxidant activity, thus maximizing the potential health benefits of wheat-based products. The lack of differences in FRAP values between F1 and F2 (Table 2) might be due to compensation between the removal of the outer layers -where anthocyanins are accumulated -and a simultaneous passage of part of aleurone and endosperm, regions richer that the pericarp in phenolic acids (Martini, D'Egidio, Nicoletti, Corradini, & Taddei, 2015) and other compounds with antioxidant activity.…”

Section: Anthocyanins Content and Frapmentioning

confidence: 99%

Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production

Zanoletti

Parizad

Lavelli

et al. 2017

LWT

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Debranning is a pre-milling treatment that partially removes the external coats and the aleurone layer of the kernel, allowing the selective recovery of bioactive compounds, such as fiber and phenolic compounds. A two-step debranning process was applied to purple wheat, a naturally antioxidant-rich variety, that removed 9.7% of the material. Debranned fractions from the first (F1; 3.7% of the whole grain) and the second (F2; 6.0% of the debranned grain after the first step) step were used separately to produce fiber-enriched pasta. Bran from conventional milling (CB) was also used as a control. F1 and F2 had a higher or comparable content in total and soluble fiber than CB. Moreover, both samples exhibited a higher ferric reducing-antioxidant power (FRAP) than CB, whereas the highest amount of anthocyanins was found in F1 (695±64 µg/g). When compared with CB-enriched pasta, samples enriched with either F1 or F2 had similar FRAP values (2.6±0.1 and 2.3±0.2 µmol Fe(II)/g for pasta with F1 and F2, respectively), and a higher amount of anthocyanins (67.9±0.9 and 60±1 µg/g for pasta with F1 and F2, respectively), while retaining a fair cooking quality.

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Section: Anthocyanins Content and Frapmentioning

confidence: 99%

Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production

Zanoletti

Parizad

Lavelli

et al. 2017

LWT

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“…are abundant in anthocyanins [ 24 , 25 , 26 , 27 ]. Meanwhile, phenolic acids are prominent in wheat and other cereal by-products [ 28 , 29 ]. The basic structures of common phenolic acids are shown in Figure 1 .…”

Section: Introductionmentioning

confidence: 99%

Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds

Camargo

Schwember

Parada

et al. 2018

IJMS

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Plant foods, their products and processing by-products are well recognized as important sources of phenolic compounds. Recent studies in this field have demonstrated that food processing by-products are often richer sources of bioactive compounds as compared with their original feedstock. However, their final application as a source of nutraceuticals and bioactives requires addressing certain hurdles and challenges. This review discusses recent knowledge advances in the use of plant food processing by-products as sources of phenolic compounds with special attention to the role of genetics on the distribution and biosynthesis of plant phenolics, as well as their profiling and screening, potential health benefits, and safety issues. The potentialities in health improvement from food phenolics in animal models and in humans is well substantiated, however, considering the emerging market of plant food by-products as potential sources of phenolic bioactives, more research in humans is deemed necessary.

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“…1B), leaving only the starchy endosperm (Wu et al, 2014). Non-starch nutrients and nutraceuticals such as proteins, minerals, dietary fibre, fatty acids and phenolic compounds are largely concentrated in the bran layer (Das & Singh, 2015;Martini, D'Egidio, Nicoletti, Corradini, & Taddei, 2015;Monks et al, 2013;Walter et al, 2013). These bioactive phytochemicals have been shown to provide desirable health benefits beyond basic nutrition by reducing the risk of chronic diseases (Rebello, Greenway, & Finley, 2014).…”

Section: Introductionmentioning

confidence: 99%

Improvement in nutritional attributes of rice using superheated steam processing

McClements

Chen

et al. 2016

Journal of Functional Foods

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Effects of durum wheat debranning on total antioxidant capacity and on content and profile of phenolic acids

Cited by 20 publications

References 33 publications

Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production

Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production

Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds

Improvement in nutritional attributes of rice using superheated steam processing

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