Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods

Li, Yaoguang; Ma, Dongyun; Sun, Dan; Wang, Chenyang; Zhang, Jian; Xie, Yingxin; Guo, Tao

doi:10.1016/j.cj.2015.04.004

Cited by 170 publications

(125 citation statements)

References 31 publications

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“…Perusals of data indicate that White seeded variety has low content of polyphenol than other varieties and this is positively correlated to its colour. Similar reports have been documented which states that dark varieties have high polyphenol content than light (Walter & Marchesan, 2011, Li et al, 2015. This variation in polyphenols may be associated to various factors such as genotypic effect, degree of maturity and environment effect (Radhouane & Fattouch, 2009).…”

Section: Polyphenol Contentsupporting

confidence: 48%

Antinutrient and Mineral Content of Thirteen Different Varieties of Pearl Millet Locally Grown in Haryana, India

Kaushik¹,

Grewal²

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Polyphenol Contentsupporting

confidence: 48%

Antinutrient and Mineral Content of Thirteen Different Varieties of Pearl Millet Locally Grown in Haryana, India

Kaushik¹,

Grewal²

2017

Int.J.Curr.Microbiol.App.Sci

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“…These components have significant antioxidant potential and free-radical scavenging activity both in vitro and in vivo (Adom, Sorrells, & Liu, 2005;Liu et al, 2003). Fresh noodles made from WWF possessed higher total phenolics, total flavonoid contents, and antioxidant activity by FRAP and ABTS + assay than the noodles made from refined flour (Li et al, 2015). The substitution of refined flour by 25%-100% WWF could significantly increase the free and bound phenolics and DPPH radical scavenging capacity of Chinese alkaline noodles (Liu & Shiau, 2018).…”

Section: Nutritional and Health Benefits Of Wwnmentioning

confidence: 99%

“…The dilution of gluten protein and the water competition action of bran components like arabinoxylans (AXs) and β-glucan are the main factors that interrupt the formation of gluten network (Li et al, 2012;. Moreover, WWN generally possess many nutritional and health benefits due to the abundant bioactive substances contained in bran (Li et al, 2015;Liu & Shiau, 2018). Moreover, WWN generally possess many nutritional and health benefits due to the abundant bioactive substances contained in bran (Li et al, 2015;Liu & Shiau, 2018).…”

Section: Introductionmentioning

confidence: 99%

Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

Niu

Hou²

2018

Cereal Chem

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Background and objectives: The popularity of Asian noodles is increasing around the world, and the introduction of noodle products made from whole grain flour is considered as an effective way to modify customer's dietary pattern and promote high-fiber food consumption. This review summarizes the processing technologies, quality improvement techniques, and nutritional and health benefits of whole wheat noodles (WWN). Findings: Fresh raw noodles, dried noodles, and instant noodles are the major types of WWN. They contain various formulations and processing procedures. The quality attributes of flour qualities, color, shelf life, cooking performance, textural attributes, and sensory properties are particularly emphasized for WWN quality improvements. The improving techniques include wheat selection, flour/ bran particle size control, functional ingredient use, and some emerging technologies. WWN possess a superior nutritive value than refined noodle products. Conclusions: Whole wheat noodles have great potential for delivering a stable food with high nutritional values and desirable eating qualities. It is important for the manufactures to select the proper processing technologies and improvement techniques for various WWN. Significance and novelty: The review highlights the differences in the processing technology of WWN and demonstrates the quality improvement techniques and nutritional and health benefits. It contributes to the expansion of knowledge on WWN and provides valuable guidance for the further improvement of WWN. K E Y W O R D Sevaluation method, improvement technique, nutritional benefit, processing technology, quality expectation, whole wheat noodle

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“…10 The amount of total phenolics was calculated as gallic acid equivalent (GAE) in mg per g of fresh and dry weight. The free radical scavenging activity was measured using DPPH (1,1-diphenyl-2-picrylhydrazyl) according to Tzulker et al as the source of the free radicals.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Extraction of Phenolic Compounds from Oven and Microwave Dried Mushrooms (Agaricus bisporus and Pleurotus ostreatus) by Using Methanol, Ethanol and Aceton as Solvents

Sezer¹,

Süfer²,

Sezer³

2017

IJPER

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Mushrooms can be native, less handled and readily present source of natural antioxidants. In this study, dried Agaricus bisporus and Pleurotus ostreatus were extracted with 80 % methanol, ethanol and acetone seperately. Total phenolics and antioxidant acitivities of extracts were determined by Folin-Ciocalteu method and DPPH and FRAP methods, respectively.The highest total phenolic contents were 31727 mg GAE (on d.b.), 33201 mg GAE (on d.b.) in methanolic extract of non-dried A. bisphorus and P. ostreatus respectively. The percentage of the DPPH radical-scavenging activity (DPPH-RSA) of dried P. ostreatus was 98% (on d.b.) in methanolic extract. Ferric reducing antioxidant power of dried P. ostreatus had highest level (0.35 mM Trolox, on d.b.) in methanol extraction. Total phenolic compounds and antioxidant acitivities were not affected by microwave power and conventional drying temperature.

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Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods

Cited by 170 publications

References 31 publications

Antinutrient and Mineral Content of Thirteen Different Varieties of Pearl Millet Locally Grown in Haryana, India

Antinutrient and Mineral Content of Thirteen Different Varieties of Pearl Millet Locally Grown in Haryana, India

Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

Extraction of Phenolic Compounds from Oven and Microwave Dried Mushrooms (Agaricus bisporus and Pleurotus ostreatus) by Using Methanol, Ethanol and Aceton as Solvents

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