Vitamin E constituents of Weaning Foods from Germinated Cereals and Legumes

Marero, Lydia M.; Payumo, E. M.; Aguinaldo, Aida R.; Homma, Seiichi; Igarashi, Osamu

doi:10.1111/j.1365-2621.1991.tb08031.x

Cited by 10 publications

(4 citation statements)

References 6 publications

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“…Other studies, conducted in wheat , legumes and lupins have also reported an increase in the content of specific vitamin E isomers after germination. Koga and Terao suggested that the increase in vitamin E content of lupin grains during germination could be related to the degradation of liposome membranes, leading to release of vitamin E, which could then be consumed in the process of scavenging phospholipid peroxyl radicals.…”

Section: Resultsmentioning

confidence: 72%

Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes

et al. 2015

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Unprocessed barley is known to contain relatively high levels of antioxidants, which play a critical role in human health and the preservation of food and drink products. However, there are limited data on how the antioxidant levels in barley are affected by malting, and whether the level of antioxidants in the processed malt differs between barley varieties. This study aimed to determine the levels of individual vitamin E isomers, total vitamin E content and total antioxidant capacity before, during and after malting in 12 covered and two hulless barley genotypes. Vitamin E content and antioxidant capacity were determined by high-performance liquid chromatography (HPLC) and ability to scavenge DPPH radicals, respectively. The vitamin E content of most genotypes was reduced after steeping, germination and kilning compared with the unprocessed samples. However, the antioxidant capacity in the malt was higher than in the unprocessed samples for the majority of the genotypes. While there was variation in the percentage change in antioxidant capacity between varieties, the antioxidant capacity of samples after malting was directly correlated with their antioxidant capacity before processing (r = 0.9, n = 14, p < 0.05). These results indicate that barley varieties that have higher antioxidant capacity at harvest retain their antioxidants after malting. Thus, these varieties are likely to be the most suitable for producing malts with the added health benefits and anti-spoiling properties associated with greater antioxidant content.

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Section: Resultsmentioning

confidence: 72%

Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes

et al. 2015

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“…Initially, γ-oryzanol was thought to be a single compound, but it is now known to be a mixture of at least 10 phytosterryl ferulates. Cycloartenyl ferulate, 24-mythylene cycloartanyl ferulate and campesteryl ferulate have been identified as the major compounds, accounting for 80% of the γ-oryzanol in rice bran oil [29][30]. The γ-oryzanol content in un-germinated and germinated brown rice is shown in Table 4.…”

Section: Bio-active Component In Germinated Brown Ricementioning

confidence: 98%

Analysis of Chemical Components Involved in Germination Process of Rice Variety Jhapra

Islam¹,

Becerra²

2011

J. Sci. Res.

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“…Fordham and co-workers, on the other hand, found an overall decrease of tocopherol content in kidney beans . Marero and co-workers studied the germination of mung beans and cowpeas . Their results showed an increase of α-tocopherol while a sharp decrease of γ-tocopherol.…”

Section: Discussionmentioning

confidence: 98%

The Effects of Fungal Stress on the Antioxidant Contents of Black Soybeans under Germination

Feng

Song

Lee

et al. 2010

J. Agric. Food Chem.

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Black soybeans were germinated with or without Rhizopus oligosporus for 3 days. The samples collected from each day were freeze-dried and extracted with chloroform-methanol-water mixture to simultaneously obtain organic phase (lipophilic extract) and aqueous phase (hydrophilic extract). In the lipophilic extract, α-, γ-, and δ-tocopherol were drastically decreased by 51%, 97%, and 88%, respectively, after 3 day germination under stress. On the other hand, the lipid peroxide concentration was increased in the fungi stressed, germinating beans from day 2 onward, while it was continually decreased in the nonstressed germinating counterpart. The change of antioxidant capacity (ORACoil value) was correlated to the changes of tocopherols and lipid peroxide concentrations. In nonstressed germinatng beans, ORACoil value dropped by 38% after 3 days, while in the fungi-stressed germinating beans, ORACoil was decreased by 80%. In hydrophilic extract, the antioxidant activity, measured by ORAChydro assay, is about 80 times higher than the ORACoil values, but there is no significant change before and after germination (either with or without stress). The total phenolic content in the hydrophilic extract increased only slightly by 9% in germinated beans and 15% in fungus-stress germinated samples, respectively. The advantage of stress germination of soybeans in enriching phytoalexins is traded off by loss of tocopherols.

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Vitamin E constituents of Weaning Foods from Germinated Cereals and Legumes

Cited by 10 publications

References 6 publications

Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes

Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes

Analysis of Chemical Components Involved in Germination Process of Rice Variety Jhapra

The Effects of Fungal Stress on the Antioxidant Contents of Black Soybeans under Germination

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