Modification on phenolic profiles and enhancement of antioxidant activity of proso millets during germination

Jiang, Xiang; Yuan, Yuan; Du, Lin; Zhang, Youyang; Li, Chunqiu; Beta, Trust

doi:10.1016/j.fochx.2023.100628

Cited by 17 publications

(17 citation statements)

References 41 publications

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“…The variation of bound and free phenolic content might be due to differences in species and cultivars, as well as growth conditions (Dykes et al, 2009; Wu et al, 2017). The free polyphenol content of pseudocereals is influenced by some treatments (microwave, high pressure, sprouting) (Luo et al, 2020; Xiang et al, 2023). Many authors have demonstrated that fermentation has beneficial effects on the antioxidant activity and phenolic content (Katina et al, 2005; Olojede, Sanni, et al, 2022; Ravisankar et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

“…The free polyphenol content of pseudocereals is influenced by some treatments (microwave, high pressure, sprouting) (Luo et al, 2020;Xiang et al, 2023). Many authors have demonstrated that fermentation has beneficial effects on the antioxidant activity and phenolic content (Katina et al, 2005;Olojede, Sanni, et al, 2022;Ravisankar et al, 2021).…”

Section: Tpc and Radical Scavenging Activity Of Sorghum Sourdough Breadmentioning

confidence: 99%

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Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties

Turksoy,

Guzel,

Guzel

2024

Cereal Chem

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Background and ObjectivesThe production of high‐quality gluten‐free bread still poses a major technological challenge. The objective of this study was to investigate the effects of sourdough fermentation and structural/nutritional enrichment on gluten‐free sorghum bread quality. Lactic acid bacteria (Lactobacillus casei and Lactobacillus acidophilus) and yeast (Saccharomyces cerevisiae) were used as starter cultures.FindingsThe bread crust color and titratable acidity were comparable although the crumb color of sourdough bread made with L. acidophilus was measured darker. In both starter cultures, sourdough breads had a softer texture than the control, with significant (p<0.05) differences in hardness, adhesiveness, cohesiveness, and gumminess values. The sourdough breads showed similar FTIR spectra with the control bread, with four major peaks in the functional group region (4000‐1200 cm‐1) and a unique peak in the fingerprint region (1200‐600 cm‐1).ConclusionBreads made with L. acidophilus (at 20 and 30% addition levels) showed better quality attributes such as softer texture, higher total phenolic content (97.75 mg GAE/100 g), and antioxidant capacity (341.49 µmol TEAC/100 g).Significance and NoveltyThe results suggested that selected LAB‐based sorghum sourdough might be a promising ingredient for the development of gluten‐free bread with improved quality and nutritional value.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 99%

Section: Tpc and Radical Scavenging Activity Of Sorghum Sourdough Breadmentioning

confidence: 99%

Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties

Turksoy,

Guzel,

Guzel

2024

Cereal Chem

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“…The different biosynthetic routes (Shikimate and phenylpropanoids) and metabolite synthesis rates could explain the differences between varieties [51,52,[60][61][62][63]. This occurs as a protective response when seeds break dormancy during germination [64][65][66][67][68].…”

Section: Bioactive Compoundsmentioning

confidence: 99%

Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru

Ramos-Pacheco,

Choque-Quispe,

Ligarda-Samanez

et al. 2024

Foods

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Germination is an effective strategy to improve the nutritional and functional quality of Andean grains such as quinoa (Chenopodium quinoa Willd.); it helps reduce anti-nutritional components and enhance the digestibility and sensory aspects of the germinated. This work aimed to evaluate the effect of germination (0, 24, 48, and 72 h) on the physicochemical properties, content of bioactive compounds, and antioxidant capacity of three varieties of quinoa: white, red, and black high Andean from Peru. Color, nutritional composition, mineral content, phenolic compounds, flavonoids, and antioxidant activity were analyzed. Additionally, infrared spectra were obtained to elucidate structural changes during germination. The results showed color variations and significant increases (p < 0.05) in proteins, fiber, minerals, phenolic compounds, flavonoids, and antioxidant capacity after 72 h of germination, attributed to the activation of enzymatic pathways. In contrast, the infrared spectra showed a decrease in the intensity of functional groups –CH–, –CH2–, C–OH, –OH, and C–N. Correlation analysis showed that flavonoids mainly contributed to antioxidant activity (r = 0.612). Germination represents a promising alternative to develop functional ingredients from germinated quinoa flour with improved nutritional and functional attributes.

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“…Buckwheat has high nutritional value due to the bioactive compounds such as flavonoids (rutin and quercetin) Nurul Huda et al, (2020) . Xiang et al (2023) showed that germination improved phenolic profiles and antioxidant capacity of proso millets. Germinated buckwheat contains more flavonoids, including orientin, isoorientin, vitexin, isovitexin, quercetin-3-O-robinobioside (Q3R), and rutin, than buckwheat seeds ( Rois Mansur et al, 2019 , Terpinc et al, 2016 ).…”

Section: Introductionmentioning

confidence: 97%

Impact of germination pre-treatments on buckwheat and Quinoa: Mitigation of anti-nutrient content and enhancement of antioxidant properties

Altıkardeş,

Güzel

2024

Food Chemistry: X

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Modification on phenolic profiles and enhancement of antioxidant activity of proso millets during germination

Cited by 17 publications

References 41 publications

Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties

Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties

Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru

Impact of germination pre-treatments on buckwheat and Quinoa: Mitigation of anti-nutrient content and enhancement of antioxidant properties

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