Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat

Hidalgo, Alyssa; Yılmaz, Volkan; Brandolini, Andrea

doi:10.1007/s13197-015-2010-1

Cited by 18 publications

(20 citation statements)

References 36 publications

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“…On the contrary, the antioxidant activity of microwave-dried samples was measured similar or higher than hot air-dried samples. In several studies, with the effect of processes like cooking, boiling, or baking, the antioxidant activity of the samples increased during heat treatment, as a result of Amadori compounds and melanoidins, which were early stage products of Maillard reaction (Hidalgo, Yilmaz, & Brandolini, 2016;Nanditha & Prabhasankar, 2009). The availability of reducing sugars and amino groups of amino acids and proteins allows the formation of Amadori compounds during heat treatment (Messia et al, 2012).…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…The availability of reducing sugars and amino groups of amino acids and proteins allows the formation of Amadori compounds during heat treatment (Messia et al, 2012). In several studies, with the effect of processes like cooking, boiling, or baking, the antioxidant activity of the samples increased during heat treatment, as a result of Amadori compounds and melanoidins, which were early stage products of Maillard reaction (Hidalgo, Yilmaz, & Brandolini, 2016;Nanditha & Prabhasankar, 2009). As a result of high-temperature exposure in microwave drying (up to 140°C) compared to hot air drying, provided favorable conditions for the Maillard reaction and therefore, a slight increase in antioxidant activity was observed.…”

Section: Antioxidant Activitymentioning

confidence: 99%

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Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur

Yılmaz

2019

Cereal Chem

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Background and objectives Emmer (Triticum turgidum ssp. dicoccum) is an ancient hulled wheat with a high amount of nutrient and bioactive compounds. This study was aimed to investigate the changes in bioactive compounds and antioxidant activities of the emmer bulgurs produced by combinations of three cooking (traditional, autoclave, and microwave) and two drying (hot air and microwave) methods. The total polyphenol, carotenoid, antioxidant activity (DPPH radical scavenging activity and ferric reducing antioxidant power), and soluble‐free (SF), soluble‐conjugated (SC) and insoluble‐bound (IB) phenolic acid contents were determined. Findings Bioactive compounds and antioxidant activity decreased significantly in all bulgur production methods compared to emmer wheat. SF and SC phenolic acids of the bulgur samples decreased much more than IB phenolic acids, due to the better thermal stability of IB fraction. While microwave cooking was found to have a positive effect, microwave drying had a negative effect on preserving natural bioactive compounds. Conclusions The bulgur preparation method that most preserved the bioactive compounds was microwave cooking + hot air drying, followed by autoclave cooking + hot air. Significance and novelty As a primitive species, emmer is a valuable raw material with a growing interest in its properties and products. This is the first study aimed to compare the effects of several production methods on the bioactive compounds and antioxidant activity of emmer bulgur.

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Section: Antioxidant Activitymentioning

confidence: 99%

Section: Antioxidant Activitymentioning

confidence: 99%

Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur

Yılmaz

2019

Cereal Chem

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“…Tocols and carotenoids were exclusively discussed in scientific works. Indeed, einkorn was found to have high tocol and carotenoid contents that may make einkorn an interesting ingredient to be used in the development of new or special foods with high nutritional quality (Hidalgo and others ). Einkorn tocols content was higher (42.7 to 70.2 μg/g, average = 57) compared to durum wheat (40.1 to 62.7 μg/g, average = 48.1) (Lampi and others ).…”

Section: Composition Of Ancient Grains Compared To Modern Grainsmentioning

confidence: 99%

“…Einkorn flour was reported for its excellent aptitude to produce many foodstuffs and it is currently trending as a material for manufacturing new special foods with high nutritional quality such as crackers and snacks (Hidalgo and Brandolini , ; Brandolini and Hidalgo ; Hidalgo and others ). For instance, compared to einkorn, puffed modern kernels seem more appealing (Hidalgo and others ). However, from a nutritional point of view, puffed einkorn kernels had good composition, in terms of proteins and bioactive compounds (Hidalgo and others ).…”

Section: Ancient Grains‐based Foodstuffs: Nutritional Added Value Andmentioning

confidence: 99%

“…For instance, compared to einkorn, puffed modern kernels seem more appealing (Hidalgo and others ). However, from a nutritional point of view, puffed einkorn kernels had good composition, in terms of proteins and bioactive compounds (Hidalgo and others ). Compared to commercial products, flakes and muesli made by Kamut® and spelt had acceptable sensory features (appearance, consistency and flavor), and they showed the highest total phenolic, flavonoid, and crude fiber contents (Sumczynski and others ).…”

Section: Ancient Grains‐based Foodstuffs: Nutritional Added Value Andmentioning

confidence: 99%

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Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Boukid

Folloni²,

Sforza

et al. 2017

Comp Rev Food Sci Food Safe

118

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For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species. However, currently, there is a renewed interest in ancient wheat and pseudocereal grains from consumers, farmers, and manufacturers. Ancient wheat such as einkorn, emmer, spelt, and Kamut R , are being reintegrated because of their low fertilizer input, high adaptability and important genetic diversity. New trends in pseudocereal products are also emerging, and they are mostly appreciated for their nutritional outcomes, particularly by the gluten-free market. Toward healthier lifestyle, ancient grains-based foodstuffs are a growing business and their industrialization is taking 2 pathways, either as a raw ingredient or a functional ingredient. This paper deals with these grain characteristics by focusing on the compositional profile and the technological potential.

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Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran

Jin

Liu

et al. 2022

Cereal Chem

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Background and objectives Pure wheat bran and wheat germ are the by‐products of sieved flour. Pure wheat bran contains a substantial amount of dietary fiber, vitamins B and D, and other nutrients; lipases in the wheat germ induce lipid oxidation and break down vitamins. The present study used heat treatment to stabilize the wheat germ and then compounded it with the extruded pure wheat bran and compared it with the extruded bran. The antioxidant capacity and soluble polyphenols of the compounded wheat bran and extruded wheat bran were subsequently measured, to select a method to improve the antioxidant capacity of wheat bran. Findings The optimized heating temperature of wheat germ was 110°C. The half‐maximal inhibitory concentration value of the total antioxidant capacity showed that the compounded wheat bran had a higher antioxidant capacity than the extruded wheat bran. It was hypothesized that the operations of extrusion and heat treatment increased the antioxidant capacity of compounded wheat bran. In addition, after the extrusion treatment, a variety of flavonoid glycosides in the wheat bran was released while the content of various phenolic acid types was decreased. However, the content of the phenolic acid types and flavonoids in the compounded wheat bran was increased. Hence, compounded wheat bran is more suitable for producing functional foods. Conclusion The results of this study revealed that extruded pure wheat bran and heat‐treated wheat germ can effectively increase the antioxidant capacity and the content of the phenolic acid types and flavonoids; hence, it is more suitable for producing functional foods. Significance and novelty This study developed a fast and inexpensive detection method that uses a combination of heat and extrude to process compounded wheat bran, which provides the optimal process method for extending the yield and shelf life of wheat bran products.

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Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat

Cited by 18 publications

References 36 publications

Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur

Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran

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