Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation

Shumoy, Habtu; Gabaza, Molly; Vandevelde, Julie; Raes, Katleen

doi:10.1016/j.jfca.2017.01.004

Cited by 45 publications

(16 citation statements)

References 37 publications

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“…In general, the bound TPC and antioxidant activity of bioingredients were higher than the free fraction and the non-fermented samples. This agrees with previous reports revealing that fermentation improved the free and/or bound phenolic content of lentils, soy bean, black cow gram and mottled cowpea, wheat, rye and whole barley (Gan et al, 2016;Shumoy et al, 2017). The structural breakdown of the complex cereal cell wall induced by the endogenous enzymes of the cereals releases bioactive compounds.…”

Section: Impact Of Fermentation and In Vitro Digestion On Bioactive Csupporting

confidence: 92%

Fermentation of Wheat Bran and Whey Permeate by Mono-Cultures of Lacticaseibacillus rhamnosus Strains and Co-culture With Yeast Enhances Bioactive Properties

Bertsch

Roy

LaPointe

2020

Front. Bioeng. Biotechnol.

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The aim of this work was to obtain a bioingredient (BI) with bioactive properties through the solid fermentation of a wheat bran-whey permeate (WB/WP) mixture with three strains of Lacticaseibacillus rhamnosus (R0011, ATCC 9595, and RW-9595M) in mono or co-culture with Saccharomyces cerevisiae. The choice of these strains was based on their capacity to produce the same exopolysaccharide (EPS), but at different yields. The solid fermentation of WB/WP revealed a similar growth pattern, sugar utilization and metabolite production between strains and types of culture. Lactic acid, soluble protein, free amino acid and phenolic compound content in BI were compared to NFWB. Water soluble polysaccharides (including EPS) were significantly increased in co-culture for (44%) ATCC 9595, (40%) R0011 and (27%) RW-9595M. The amount of bound Total Phenolic Content (TPC) as well as the antioxidant activity in BI were higher after fermentation. The free phenolic acid content was higher after fermentation with ATCC 9595 (53-59%), RW-9595M (45-46%), and R0011 (29-39%) compared to non-fermented NFWB. Fermentation by these strains increased the amounts of free caffeic acid and 4-hydroxybenzoic acid in both types of culture. The bound phenolic acid content was enhanced in co-culture for the BI obtained from the highest EPS producer strain RW-9595M which was 30% higher than NFWB. After in vitro digestion, bioaccessibility of free total phenolic acids was improved by more than 40% in BI compared to NFWB. The co-culture increased recovery of TPC (%) and antioxidant activity compared to monoculture for the strains in digested product. In contrast, the recovery of bound total phenolic acids in co-culture was 33 and 38% lower when compared to monoculture for R0011 and RW-9595M. Our findings provide new insights into the impact of LAB/yeast co-culture on the bioactive properties of fermented wheat bran.

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Section: Impact Of Fermentation and In Vitro Digestion On Bioactive Csupporting

confidence: 92%

Fermentation of Wheat Bran and Whey Permeate by Mono-Cultures of Lacticaseibacillus rhamnosus Strains and Co-culture With Yeast Enhances Bioactive Properties

Bertsch

Roy

LaPointe

2020

Front. Bioeng. Biotechnol.

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“…Soluble and bound phenolic compounds (PC) were extracted according to Shumoy et al [ 26 ]. Briefly, 5 g of WMF were weighed into a 50 mL test tube and homogenised with methanol (15 mL, 100%) at 10,000 rpm for 45 s using an Ultra Turrax (T18 digital, IKA-Werke GmbH & Co. KG, Staufen, Germany).…”

Section: Methodsmentioning

confidence: 99%

Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds

Bock

Daelemans

Selis

et al. 2021

Foods

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A sound fundamental knowledge of the seed and flour characteristics of pseudocereals is crucial to be able to promote their industrial use. As a first step towards a more efficient and successful application, this study focuses on the seed characteristics, chemical composition and technological properties of commercially available pseudocereals (amaranth, quinoa, buckwheat). The levels of starch, fat, dietary fiber and minerals were comparable for amaranth and quinoa seeds but the protein content is higher in amaranth. Due to the high amount of starch, buckwheat seeds are characterised by the lowest amounts of fat, dietary fibre and minerals. Its protein content ranged between that of amaranth and quinoa. Buckwheat seeds were larger but easily reduced in size. The lipid fraction of the pseudocereals mostly contained unsaturated fatty acids, with the highest prevalence of linoleic and oleic acid. Palmitic acid is the most abundant unsaturated fatty acid. Moreover, high levels of P, K and Mg were found in these pseudocereals. The highest phenolic content was found in buckwheat. Amaranth WMF (wholemeal flour) had a high swelling power but low shear stability. The pasting profile strongly varied among the different quinoa WMFs. Buckwheat WMFs showed high shear stability and rate of retrogradation.

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“…[77,78] Fermentation increased the levels of soluble phenolic compounds, condensed tannins, and individual phenolic compounds, while decreasing the levels of the bound compounds. [78,79] Vinegar is a product of cereal fermentation that consists of bound phenolic acids and traces of free phenolic acids. Fermentation induced the release of these bound phenolic acids via microbial catalysis, as well as alterations in the free phenolic acids into various other compounds.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Millet grain as a candidate antioxidant food resource: a review

Liang

Liu²

2019

International Journal of Food Properties

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Millet is a major drought-resistant crop that serves as a nutrient rich food staple in Africa and Asia. In addition, millet contains an abundance of bioactive compounds with antioxidant activity. The intake of antioxidants through the diet is essential for improving human health. This review aimed to evaluate the antioxidant compounds in millet, as well as the factors that influence antioxidant activity. The Millet contained several natural occurring phenolic compounds which include phenolic acids, flavonoids and tannins, in addition to xylo-oligosaccharides (XOs), insoluble fibers and peptides. Certain lipophilic antioxidants, including vitamin E and carotenoids, were extensively distributed among varieties. Furthermore, the bioactivity of the antioxidants can be affected by food processing. Germination and fermentation could enhance the antioxidant properties, due to increased antioxidants content (phenolic compounds). In summary, it is possible to use millet as a nutraceutical and antioxidant food resource to reduce disease risks and maintain health.

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Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation

Cited by 45 publications

References 37 publications

Fermentation of Wheat Bran and Whey Permeate by Mono-Cultures of Lacticaseibacillus rhamnosus Strains and Co-culture With Yeast Enhances Bioactive Properties

Fermentation of Wheat Bran and Whey Permeate by Mono-Cultures of Lacticaseibacillus rhamnosus Strains and Co-culture With Yeast Enhances Bioactive Properties

Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds

Millet grain as a candidate antioxidant food resource: a review

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