Evaluation of Antioxidant Activities of Cereals and their Malts

Ondrejovič, Miroslav; Chmelová, Daniela; Ivanišová, Eva; Dráb, Štefan; Psota, Vratislav

doi:10.1515/nbec-2015-0007

Cited by 10 publications

(5 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The amount of phenolics and the antioxidant capacity in the beer also depend on the type of malt used in its production. First of all, the phenolic content of malts is affected by the starting cereals and their varieties (Ondrejovič, Chmelová, Ivanišová, Dráb, & Psota, 2014). Moreover, the antioxidant capacity increased with the malt EBC color, thus indicating the increasing contribution of Maillard‐derived products in addition to that of indigenous malt‐derived phenolics (Čechovská, Konečný, Velíšek, & Cejpek, 2012).…”

Section: Safety and Healthiness Of Craft Beermentioning

confidence: 99%

Craft beer: An overview

Baiano

2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

The purpose of the work was to provide an overview on craft beer. Details and issues concerning history and legal definition market, fiscal policy, innovation, safety, healthiness, consumer profile, and sustainability are supplied. The term “craft brewery” generally refers to a brewery able to produce low volumes of beer, often made with traditional ingredients—for emulating historic styles—but also with the addition of nontraditional ingredients as a distinctiveness sign of the master brewer. In many countries, the importance of the company size is related to the opportunity to take advantage of reduced excise rates for low production volumes. In several countries, another important requisite of a craft brewery is represented by its independence from other alcohol industry members. Even in the presence of a great heterogeneity of the size of craft breweries in the various countries, their number in the world is around 17,000. Craft beer is mainly consumed in restaurants and bars. Innovation of craft beer concerns aspects, such as ingredients, alcohol content, aging, and packaging, and the profile of the typical craft beer drinker is that of a young man, with a higher education and a medium‐high income. Craft beers are often not filtered/not pasteurized and, for these reasons, they are beverages rich in health compounds but with a reduced shelf life. As in the case of larger breweries, the environmental impact of craft breweries is mainly represented by water consumption and production of liquid and solid wastes.

show abstract

Section: Safety and Healthiness Of Craft Beermentioning

confidence: 99%

Craft beer: An overview

Baiano

2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…The same authors presented values for amaranth in the range of 556.49 to 660.90 μg Trolox g −1 . For six varieties of barley, Ondrejovič et al (2014) determined antioxidant activity of 200 to 1,400 µg Trolox g −1 . Regarding the percentage of inhibition, the black and red samples had higher values than the white ones which also presented the lowest contents of phenolic compounds and antioxidant capacity.…”

Section: Evaluation Of Antioxidant Capacitymentioning

confidence: 99%

Nutritional composition, total phenolic compounds and antioxidant activity of quinoa (Chenopodium quinoa Willd.) of different colours

Diaz-Valencia¹,

Alca

Calori‐Domingues

et al. 2018

Nova Biotechnologica Et Chimica

View full text Add to dashboard Cite

Quinoa (Chenopodium quinoa Willd.) has been nutritionally highlighted when compared to other grains. In recent years the research on this pseudocereal has increased. In this work, six quinoa samples were studied: three from Peru, one from Brazil and two commercial samples. The samples were physically and physicochemically characterized, including macro- and micronutrient analysis, phenolic compounds content and antioxidant activity. Black, red and white samples showed as main difference the size, weight, ashes and dietary fibre content. Black samples were the smallest and lightest and had the lowest starch content but presented the highest levels of ashes and dietary fibre. The protein content (16.9 %) in the white Brazilian variety was higher than the others. Red and black samples had the highest levels of most minerals analysed. The antioxidant capacity measured by the DPPH method was higher for black and red samples in comparison with the white ones. However, the white Brazilian variety showed a significantly higher antioxidant capacity measured by the ABTS assay. With regard to the phenolic content, a difference was found between the samples which ranged from 55.5 to 95.5 g GAE 100 g−1. The colour of the grain was found as not related to a higher content of phenolic compounds. Because their compositions are generally similar to light-coloured grains, and in some parameters such as dietary fibre and content of some micronutrients are superior, the grains of dark-coloured quinoa varieties (RPP, BCP) would have to be explored to develop foods that take advantage of this colour diversity.

show abstract

“…TA B L E 1 Total Phenolic content in QPM and NM extracts using different methanol concentrations and extraction methods (Samavardhana et al, 2015). It has been stated that the DPPH radical scavenging activity of maize depends upon its genotypes (Ondrejovič, Chmelova, Ivanišova, Drab, & Psota, 2014). Two maize genotypes that included purple waxy corn and baby corn possessed antioxidant values that varied from 73.7% to 75.6% (Sarepoua, Tangwongchai, Suriharn, & Lertrat, 2013).…”

Section: Antioxidant Activitymentioning

confidence: 99%

Refinement of a protocol for the assessment of antioxidative activities of normal maize (NM) and quality protein maize (QPM)

Kaur

Singh

Sharma

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

The present investigation was performed to evaluate the effect of extraction methods (reflux and stirring) and solvent concentrations on total phenolics, flavonoids, and antioxidant activity as % inhibition, metal chelating activity, and phosphomolybdenum assay of normal maize (NM) and QPM. These compounds can be water‐soluble, insoluble or bound to the cell wall and making extraction difficult. Thus, extraction plays an important role in the quantification of antioxidant activity. Results revealed that the quality protein maize (QPM) extracts possess higher flavonoids and metal chelating activity than NM, prepared using the stirring method. A significant correlation was found between phenolics and antioxidative activity for both varieties and methods. Practical applications Maize, as being an excellent source of bioactive compounds having beneficial effects on human health have great potential to reduce free radicals and protect the body from chronic diseases. Therefore, maize products can also be regarded as functional foods.

show abstract

Evaluation of Antioxidant Activities of Cereals and their Malts

Cited by 10 publications

References 28 publications

Craft beer: An overview

Craft beer: An overview

Nutritional composition, total phenolic compounds and antioxidant activity of quinoa (Chenopodium quinoa Willd.) of different colours

Refinement of a protocol for the assessment of antioxidative activities of normal maize (NM) and quality protein maize (QPM)

Contact Info

Product

Resources

About