The betaine content in common cereal-based and gluten-free food from local origin

Filipcev, V Bojana; Brkljaca, S Jovana; Krulj, A Jelena; Bodroza-Solarov, I Marija

doi:10.5937/ffr1502129f

Cited by 9 publications

(15 citation statements)

References 18 publications

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“…Wheat (Triticum aestivum) wholegrain flour contains average 54 mg/100g betaine, while buckwheat wholegrain flour possesses 10.8 mg/100 g d.w. of betaine. Dry pasta made from wheat flour is rich in betaine (37.5-128.6 mg/100 g d.w) (17,18), while buckwheat pasta contains 39 mg/100 g d.w. of betaine (19).…”

Section: Introductionmentioning

confidence: 99%

“…Among cereals, wholegrain wheat is the richest source of betaine (17,18). From the medical aspect, betaine is an essential osmolyte and donor of methyl groups required for the demethylation of homocysteine to methionine which mainly occurs in the liver (19,20). Insufficiency of betaine is related to the metabolic syndrome, lipid disorders and diabetes (21).…”

Section: Introductionmentioning

confidence: 99%

“…Bruce et al (18) reported 103.0 (74.70 to 150.27) mg/100 g of betaine in wholegrain wheat flour. Filipčev et al (19) noted 53.2mg/100 g, 52.9mg/100 g and 54.0 mg/100 g of betaine calculated on dry weight (d.w.) in wheat grain, refined wheat grain flour and wholegrain flour, respectively. Wheat (Triticum aestivum) wholegrain flour contains average 54 mg/100g betaine, while buckwheat wholegrain flour possesses 10.8 mg/100 g d.w. of betaine.…”

Section: Introductionmentioning

confidence: 99%

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Betaine content in buckwheat enriched wholegrain wheat pasta

et al. 2019

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This study was conducted to investigate the effect of the addition of buckwheat flour, as well as the influence of buckwheat grain pretreatment, on betaine content in wholegrain wheat pasta. The buckwheat is traditionally used in the human diet for centuries due to its nutritional benefits and positive effect on health such as plasma cholesterol level reduction, anticancer and anti-inflammatory activity. On the other side, betaine is a bioactive compound naturally present in cereals and pseudocereals, important for demethylation of homocysteine to methionine which mainly occurs in the liver. The single screw extruder was used for the production of wholegrain wheat pasta as a control sample and pasta in which wholegrain wheat flour was substituted with one of two types of wholegrain buckwheat flour (autoclaved wholegrain buckwheat flour and flour without treatment), with a level of substitution from 10 to 30%. High-performance liquid chromatography with evaporative light scattering detector (ELSD) was used to analyze betaine content in different pasta samples. Betaine content in wholegrain wheat pasta was 30.07 mg/100 g f.w. (i.e. 34.92 mg/100 g d.w.) and the highest content of betaine in pasta enriched with wholegrain buckwheat flour was detected in a sample with 10% flour substitution (21.63 mg/100 g, apropos 24.22 mg/100 g d.w.) compared to other levels of substitution. Following the presented results, autoclaving pretreatment of buckwheat grain prior to buckwheat flour production did not show important differences in betaine content when pasta made with this type of flour was compared with pasta made with untreated buckwheat flour.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Betaine content in buckwheat enriched wholegrain wheat pasta

et al. 2019

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“…According to positive effects on human organism while eating food enriched with betaine that contains at least 500 mg betaine per portion, betaine has been adopted for use in foods by European Commision (Commision Regulation EU 432. 2012) (Filipčev et al, 2015). Furthermore, Filipčev et al (2015) suggests that it is advisable to include beet molasses in bread and biscuit products in order to improve the diet of those who follow the gluten-free or vegan diet.…”

Section: Introductionmentioning

confidence: 99%

“…2012) (Filipčev et al, 2015). Furthermore, Filipčev et al (2015) suggests that it is advisable to include beet molasses in bread and biscuit products in order to improve the diet of those who follow the gluten-free or vegan diet.…”

Section: Introductionmentioning

confidence: 99%

The effect of different pretreatments on betaine separation

Tukuljac¹,

Šereš²,

Kojić³

et al. 2018

Food & Feed Res

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Sugar beet molasses represents the most important by-product in the sugar beet industry which can be valorised through various methods due to very valuable composition. Standard beet molasses composition consists of sugar, nonsugar components and water. Furthermore, beet molasses normally contains betaine in the range from 3 to 8%/DM. Betaine is an important nonsugar component which is not eliminated during the production of sugar, so it accumulates in the molasses and could be obtained through separation process on an industrial chromatographic columns. The main objective of this research was to increase betaine content in betaine fractions and lower other impurities by applying different pretreatments before final separation process. Samples composition was characterized by using the HPLC technique and the quantification was performed by applying external standard method with betaine as a standard. Separation techniques used in this research were: (I) separation method without pretreatment (II) separation with preceded acidification (samples pH value adjustment) and (III) separation with alcohol fermentation as previous treatment. Betaine content in the starting sample was 62.76%/DM. The highest increase in betaine content was achieved by using separation method without pretreatment having final betaine content of 85.16%/DM. By using acidification as pretreatment before centrifugation the level of betaine was increased up to 67.68%/DM, whereas implementing the alcohol fermentation before centrifugation showed no significant differences compared to the starting sample.

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