Phenolic compounds in grains, sprouts and wheatgrass of hulled and non‐hulled wheat species

Benincasa, Paolo; Galieni, Angelica; Manetta, Anna Chiara; Pace, Roberta; Guiducci, Marcello; Pisante, Michele; Stagnari, Fabio

doi:10.1002/jsfa.6877

Cited by 92 publications

(102 citation statements)

References 55 publications

(132 reference statements)

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“…( Figure 1A); significant differences among genotypes were not detected. These data match with the range reported in literature (Shewry and Hey, 2015;Vaher et al, 2010), while differ from Benincasa et al (2015), due to higher TPC in TDuC grains. Probably the particular environmental conditions of 2015 (i.e.…”

Section: Grainssupporting

confidence: 92%

“…Averaged over genotypes, trans-FA showed the highest concentration among total bound-PAs in kernels (Table 2), as previously observed (Benincasa et al, 2015).…”

Section: Grainssupporting

confidence: 85%

“…caryopses within 3-4 days after germination) and microgreens (i.e. young seedlings of 1-2 weeks age, known as wheatgrass) may represent a valid alternative in human feeding (Benincasa et al, 2015). They allow avoiding processing treatments (i.e.…”

Section: Introductionmentioning

confidence: 99%

“…Recent works have focused on phenolic acids and flavonoids contents in ancient and modern wheat genotypes (Shewry and Hey, 2015), both on grains (Dinelli et al, 2011) and germinated sprouts (Benincasa et al, 2015;Hung et al, 2011). However, only few studies have investigated on the response in terms of phytochemicals accumulation during sprouting under sub-optimal conditions.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Grainssupporting

confidence: 92%

“…Averaged over genotypes, trans-FA showed the highest concentration among total bound-PAs in kernels (Table 2), as previously observed (Benincasa et al, 2015).…”

Section: Grainssupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

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“…The elements found in wheatgrass juice were similar to as reported earlier, such as 230.9 mg of Ca, 229.9 mg of Mg, 720.2 mg of P, 1406.6 mg of K, 98.7 mg of Na and 3.04 mg of Zn in 1 litre of wheatgrass juice (Lai, 1979). Benincasa et al (2014) reported total phenol content of approximately 800 GAE/g FW in a 12-day old wheatgrass cultivar (T. durum cv. 'Creso'), as the highest among some Triticum cultivars including T. spelta, T. monococcum, T. dicoccum and T. aestivum.…”

Section: Colour Values Of Grass Juice Samplessupporting

confidence: 86%

The Comparison of the Chemical Composition, Sensory, Phenolic and Antioxidant Properties of Juices from Different Wheatgrass and Turfgrass Species

Özköse

Arslan

Acar

2016

Not Bot Horti Agrobo

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Wheatgrass juice is mainly derived from the common wheat Triticum aestivum L. The present study focused on the analysis of the potential of different perennial turfgrass species in grass juice production by determining certain compositional characteristics. The effects of fertilisers on the plants and the cutting time on some chemical constituents and antioxidant potential of grass juices were addressed. The juices from the different species of grasses, such as T. durum, T. aestivum, Lolium perenne L., Festuca arundinacea Schreb. were obtained by pressing. DPPH (1, 1diphenyl-2-picrylhydrazyl) radical scavenging activity, elemental composition, total chlorophylls, total carotenes, tocopherols, vitamin C, total phenols, viscosity and the colour profiles of the grass juice samples were analysed. Water-soluble dry matter, protein, total phenols, flavonoids and vitamin E (especially Durum cultivar) content were found to be higher in the juices of Triticum species as compared to the other grasses. Turfgrass species demonstrated higher concentrations of oil (in grass), vitamin C (unfertilised samples), chlorophyll (except L. perenne local) and major elements. The pressing of turfgrass was an easy process. Such perennial grass varieties have advantages over the Triticum species in terms of having higher concentrations of vitamin C (unfertilised samples) and major elements. The results of sensory analysis suggested that L. perenne (cultivar) is the most promising cultivar in terms of obtaining pressed grass juice.

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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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Phenolic compounds in grains, sprouts and wheatgrass of hulled and non‐hulled wheat species

Abstract: Our evidence suggests that the grains of einkorn and emmer and the sprouts and wheatgrass of all Triticum species might potentially be valuable for the development of functional foods.

Cited by 92 publications

References 55 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

The Comparison of the Chemical Composition, Sensory, Phenolic and Antioxidant Properties of Juices from Different Wheatgrass and Turfgrass Species

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

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