Nutritional and functional attributes of hairless canary seed groats and components and their potential as functional ingredients

Abdel‐Aal, El‐Sayed M.

doi:10.1016/j.tifs.2021.03.029

Cited by 15 publications

(25 citation statements)

References 66 publications

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“…Hairless canary seed holds a promise as a novel food for the functional food industries a source of non-gluten protein, bioactive peptides, polyphenols and carotenoids [13]. Since carotenoids play significant roles in the health of the eye and brain, the current study provides detailed information on the composition of carotenoids in HCS and their behavior during the baking process.…”

Section: Composition and Identification Of Carotenoids In Hairless Ca...mentioning

confidence: 99%

“…HCS is a true cereal grain belonging to the grass family (Poaceae or Gramineae), similar to wheat, barley, oat, and other cereals. The grain has a unique nutritional profile being relatively rich in protein (22.7%) and oil (7.7%) as a cereal grain, but its starch content is comparable to other cereal grains at 57.2% [13]. In addition, the protein in HCS is free from gluten, which makes it suitable for the gluten-free food market [14].…”

Section: Introductionmentioning

confidence: 99%

“…In addition, the protein in HCS is free from gluten, which makes it suitable for the gluten-free food market [14]. Several studies have reported that HCS groats hold great potential as a wholegrain food ingredient and/or sustainable source of starch, protein, and oil [13,15,16]. HCS is also considered a health food ingredient being a good source of bioactive peptides, carotenoids, and phenolic compounds [13,17,18].…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have reported that HCS groats hold great potential as a wholegrain food ingredient and/or sustainable source of starch, protein, and oil [13,15,16]. HCS is also considered a health food ingredient being a good source of bioactive peptides, carotenoids, and phenolic compounds [13,17,18]. Currently, little or no data are available on carotenoid composition in HCS and the effect of processing on carotenoids in the end products.…”

Section: Introductionmentioning

confidence: 99%

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Identification of Carotenoids in Hairless Canary Seed and the Effect of Baking on Their Composition in Bread and Muffin Products

Abdel‐Aal¹,

Mats²,

Rabalski³

2022

Molecules

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Carotenoids are essential components in the human diet due to their positive functions in ocular and cognitive health. This study investigated composition of carotenoids in hairless canary seed (HCS) as a novel food and the effect of baking on carotenoids in bread and muffin made from HCS, wheat and corn. Three bread formulations made from wheat and HCS blends were evaluated and compared with control wheat bread. In addition, three low-fat muffin recipes prepared from HCS alone or in blends with corn were assessed. The fate of carotenoid compounds in breads and muffins was monitored after dry mixing, dough/batter formation and oven baking. Carotenoids in products were quantified using UPLC and their identification was confirmed based on LC-MS/MS. Hairless canary seed and corn were fairly rich in carotenoids with a total content of 7.6 and 12.9 µg/g, respectively, compared with wheat (1.3 µg/g). Nineteen carotenoid compounds were identified, with all-trans lutein being the principal carotenoid in HCS followed by lutein 3-O-linoleate, lutein 3-O-oleate and lutein di-linoleate. There were significant reductions in carotenoids in muffin and bread products. It appears that batter or dough preparation causes more reductions in carotenoids than oven baking, probably due to enzymatic oxidation and degradation. Muffin-making resulted in lower lutein reductions compared with the bread-making process. The results suggest that muffins made from hairless canary seed alone or in blends with corn could boost the daily intake of lutein and/or zeaxanthin.

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Section: Composition and Identification Of Carotenoids In Hairless Ca...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Identification of Carotenoids in Hairless Canary Seed and the Effect of Baking on Their Composition in Bread and Muffin Products

Abdel‐Aal¹,

Mats²,

Rabalski³

2022

Molecules

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“…The mechanism behind their health benefits has been associated with antioxidant and protective characteristics of dietary fiber, polyphenols, and other bioactive constituents in the grains [ 1 , 2 ]. Hairless (glabrous) canary seed (HCS) is a true cereal grain with a unique nutritional profile due to its fairly high content of bioactive peptides, phenolic acids, and carotenoids with potential health benefits [ 3 ]. HCS is a silica free grain and has granted regulatory approvals in Canada and United States for human consumption [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn

Abdel‐Aal

Rabalski

2022

Antioxidants

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Phenolic acids are the major polyphenols in cereal grains and they undergo changes in their composition and structure during processing. This study investigated changes in phenolic acids and antioxidant properties during baking of bread and muffin made from hairless canary seed (HCS), Phalaris canariensis L., alone or in blends with corn and wheat. The changes were monitored after dry mixing, dough/batter formation, and oven baking. Phenolic acids were quantified in products using HPLC and antioxidant activity was based on DPPH, ABTS, and ORAC assays. Eight phenolic acids were primarily present in the bound fraction extracts, while only a few phenolic acids were detected in the free or unbound fraction extracts. Ferulic was the dominant phenolic acid in wheat, corn, and HCS followed by p-coumaric acid but the latter was extremely high in HCS compared to wheat and corn. After baking, bound phenolic acids decreased in breads and muffins, while the unbound phenolic acids increased. Dough preparation resulted in about 5–13% reductions in bound ferulic acid in addition to 2–9% after oven baking with a total reduction of about 10–20% subject to bread formulation. On the contrary unbound ferulic acid increased by 48–307% after dough preparation and 138–225% after oven baking with a total increase 273–495%. Similarly, muffin-making process resulted in 26–30% reductions in bound ferulic acid after batter preparation and 4–7% after oven baking with reductions of 34–37% in muffins, while the unbound ferulic acid increased by about 35–105% and 9–29%, respectively, with a total increase 47–116%. The baking process resulted in improved DPPH, ABTS, and ORAC antioxidant activities in breads and muffins despite the initial reductions after dough preparation. In general, baking process resulted in tangible increases in unbound phenolic acids which eventually could improve their bioavailability and bioactivity.

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Physicochemical and functional properties of canaryseed (Phalaris canariensis L.) with and without spicules flour

Rikal¹,

Figueiredo²,

Riccobene³

2023

Cereal Chem

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Background and Objective: Glabrous canaryseed flour is a novel ingridient with potential uses in the food industry. The objective of this study was to characterize and compare the physicochemical and functional properties of canaryseed (Phalaris canariensis L.) flours of the glabrous (without spicules) CDC Togo variety (whole and white flour, T and TW, respectively) and a traditional commercial variety (CW, white flour). Findings: Scanning electron microscopy of the grains showed the glabrous nature of the T variety and the spicules present in the C variety. All the flours showed a high protein content (16.16%-25.49% dry basis [d.b.]), color tending to yellowish tones, and a predominant lipophilic behavior (oil-holding capacity > water-holding capacity). Dehulling of the CDC Togo seeds significantly altered some of the flour's properties. Particle size decreased by 23%, and protein and oil contents were 43% and 26% higher, respectively. TW flour also had a significantly lower color saturation, water-holding capacity, oil-holding capacity, water-absorption capacity, and organic molecule absorption capacity when compared to T flour. Conclusions:The results indicate the potential use of canaryseed grains as a raw material for novel food products. Significance and Novelty: This study presents novel data on the properties of canaryseed flour of the glabrous CDC Togo variety, about which no information has been found. As well as on canaryseed flour from a traditional (nonglabrous) variety.

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Nutritional and functional attributes of hairless canary seed groats and components and their potential as functional ingredients

Cited by 15 publications

References 66 publications

Identification of Carotenoids in Hairless Canary Seed and the Effect of Baking on Their Composition in Bread and Muffin Products

Identification of Carotenoids in Hairless Canary Seed and the Effect of Baking on Their Composition in Bread and Muffin Products

Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn

Physicochemical and functional properties of canaryseed (Phalaris canariensis L.) with and without spicules flour

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