Germinated grains – Sources of bioactive compounds

Donkor, Osaana; Stojanovska, Lily; Ginn, P; Ashton, John; Vasiljevic, Todor

doi:10.1016/j.foodchem.2012.05.058

Cited by 206 publications

(160 citation statements)

References 50 publications

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“…The observed increase in total phenolic content and antiradical activity confirmed evidence obtained in cereals (Benincasa et al, 2015;Donkor et al, 2012) as well as in several other species belonging to Leguminosae and Brassicaceae families (CevallosCasals and Cisneros-Zevallos, 2010; Dueñas et al, 2009). Germination leads to significant changes in phenolic composition, mainly due to the activation of endogenous hydrolytic enzymes, which in turn affect the antiradical activity of sprouts (Dueñas et al, 2009).…”

supporting

confidence: 82%

Effects of sprouting and salt stress on polyphenol composition and antiradical activity of einkorn, emmer and durum wheat

et al. 2017

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Germination is related with improvements of nutritional value of seeds, since it promotes accumulation of health-promoting phytochemicals. However, only few studies have investigated on phytochemicals accumulation during sprouting under sub-optimal conditions. Thus, we investigated the effect of salinity during germination of an einkorn (TMoM), an emmer (TDiZ) and a durum wheat (TDuC) genotype on the total polyphenols (TPC), free-and bound-phenolic acids [PAs; i.e. caffeic acid, syringic acid, Pcoumaric acid, trans-ferulic acid, and salicylic acid] contents and antiradical activity (Trolox equivalent antioxidant capacity; TEAC) of sprouts and wheatgrass. The following NaCl treatments were applied: 0 (control), 25, 50 and 100 mM NaCl concentration throughout the whole experiment, or 50 and 100 mM NaCl until sprout stage and then 0 mM until wheatgrass stage (recovery treatments). TMoM showed higher total bound-PAs both in sprouts and wheatgrass with respect to the other Triticum genotypes (+25% and 24%, respectively) as well as of total bound-PAs and bound-SA in the recovery treatments. Moderate salt stress significantly increased all the investigated variables in TDiZ. Salt stress induced higher TPC and TEAC as well as total free-PAs values till 50 mM NaCl in TDuC, whilst significantly lowered total boundPAs due to the negative variation of both P-CA (-84%) and trans-FA (-81%) acids. Results indicate that salinity during germination could be efficiently modulated to improve the nutritional quality of sprouts, wheatgrass and cereal-based products.

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confidence: 82%

Effects of sprouting and salt stress on polyphenol composition and antiradical activity of einkorn, emmer and durum wheat

et al. 2017

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“…Cooking increased α‐amylase inhibitory potential of rice varieties used in this study. This agreed with earlier study by Donkor, Stojanovska, Ginn, Ashton, and Vasiljevic (2012) where some cereals inhibited α‐amylase and α‐glucosidase activity in vitro.…”

Section: Discussionsupporting

confidence: 93%

Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties

Adedayo

Adebayo

Nwanna

et al. 2018

Food Science & Nutrition

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This study was designed to investigate the influence of cooking on the glycemic index (GI), amylose, and amylopectin contents of two rice varieties. Two rice varieties (foreign long rice and ofada) were sourced for, divided into two, one portion cooked and the other used raw. The sugar, starch, amylose, and amylopectin contents as well as glycemic indices, antioxidant properties, and the ability of the rice to inhibit carbohydrate‐hydrolyzing enzymes (α‐amylase and α‐glucosidase) were determined. In addition, polyphenol content was determined. The results revealed that cooking caused a significant increase in starch content of the rice varieties. In the same vein, cooking increases the amylopectin content but has no effect on the amylose content. In addition, cooking shows no effect on polyphenol content but significantly increases radical scavenging ability of rice varieties used in this study. Furthermore, cooking lower the α‐amylase and α‐glucosidase inhibitory properties of two rice varieties except for foreign rice. However, the inhibitory effect of both cooked and raw foreign and ofada rice on α‐amylase and α‐glucosidase coupled with their low GI may explain their important role in controlling blood glucose level.

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“…Extrusion is known to partially or completely destroy the crystalline structures of the material, and the degree of destruction depends on the process conditions (DONKOR et al, 2012). However, this behaviour was not observed in the present study.…”

Section: Resultscontrasting

confidence: 65%

Influence of milling and extrusion on the sorption properties of sorghum

Galdeano

Tonon

Menezes

et al. 2018

Braz. J. Food Technol.

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The processing to which a material is subjected can affect its physical or chemical structures, resulting in products with different hygroscopic behaviours. The present work studied the water adsorption properties of sorghum subjected to different types of processing: raw flour (produced by milling whole grain), extrudates (obtained using a double screw extruder) and extruded flour (obtained by milling the extrudates). The isotherms were obtained using an automated instrumental method. The tests were run in duplicate at 25 °C with relative humidity values ranging between 11 and 84%. The water adsorption data fitted the GAB model well, showing high coefficients of determination. The estimated water contents of the adsorption monolayer ranged from 5.3 to 6.9 g of water per 100 g of dry material. The sorption isotherms were affected by the type of processing, extrusion cooking resulting in products with less water in the monolayer (less hygroscopic). The milling process yielded high water contents in the monolayer, probably due to the breakdown of some polymer-polymer interactions, which exposed the binding sites. To ensure microbiological stability, the water contents in the materials should not exceed 6.9 g of water per 100 g of dry material for raw sorghum flour, 5.3 g of water per 100 g for sorghum extrudates and 6.7 g of water per 100 g for extruded sorghum flour. Keywords: Extruded flour; Extrudates; Raw flour; Sorghum bicolor L.; Sorption isotherms. ResumoO processamento ao qual um material é submetido pode afetar sua estrutura física ou química, resultando em produtos com diferentes comportamentos higroscópicos. No presente trabalho, objetivou-se estudar as propriedades de adsorção de água do sorgo em diferentes formas de processamento: farinha crua (produzida pela moagem de grãos inteiros), extrusados (produzidos em extrusora de duplo parafuso) e farinha extrusada (obtida pela moagem dos extrudados). As isotermas foram obtidas usando o método instrumental automatizado. Os testes foram realizados em duplicata, a 25 °C, com valores de umidade relativa variando entre 11 e 84%. Os dados de adsorção de água foram bem ajustados ao modelo de GAB, mostrando altos coeficientes de determinação. O teor estimado de água da monocamada variou de 5,3 a 6,9 g de água por 100 g de material seco. As isotermas de sorção foram afetadas pelo tipo de processamento, sendo que o cozimento por extrusão resultou em produtos com menor valor de monocamada (menos higroscópico). O processo de moagem produziu valores de monocamada elevados, provavelmente devidos à degradação de algumas interações polímero-polímero, que expuseram sítios de ligação. Para garantir a estabilidade microbiológica, o teor de água nos materiais não deve ser superior a 6,9 g de água por 100 g de material seco para a farinha crua de sorgo; 5,3 g de água por 100 g para os extrusados de sorgo, e 6,7 g de água por 100 g para a farinha extrusada. Palavras

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Germinated grains – Sources of bioactive compounds

Cited by 206 publications

References 50 publications

Effects of sprouting and salt stress on polyphenol composition and antiradical activity of einkorn, emmer and durum wheat

Effects of sprouting and salt stress on polyphenol composition and antiradical activity of einkorn, emmer and durum wheat

Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties

Influence of milling and extrusion on the sorption properties of sorghum

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