Research Article
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Investigation of Bioactive Compounds and Antioxidant Capacities of Various Cereal Products

Year 2019, Volume: 36 Issue: 1, 10 - 22, 30.04.2019
https://doi.org/10.13002/jafag4544

Abstract

In this study, some nutritional properties and bioactive components of 34 cereal products, including rice, corn, bulgur, pasta, biscuits, cakes, crackers, breads, bakery products and breakfast products, which are frequently consumed in daily life, have been examined. For this purpose, bioactive components such as total polyphenol content (TPC), total carotenoid content (TCC) and antioxidant capacity (DPPH and FRAP methods) were analyzed together with dry matter, protein, fat and ash analyzes. Significant differences were found between products and product groups with respect to bioactive components and antioxidant activities. TPC of the products were ranged between 301.16±4.91 (Baldo rice) - 1307.48±71.65 (corn bread) µg GAE/g DM. TCC of the products were ranged between 0.11±0.02 (Baldo rice) - 22.22±1.05 (yellow corn) µg LE/g DM. The lowest antioxidant activity results were found in Baldo rice samples 1.46±0.20 % İnh./mg DM (DPPH) and 1.14±0.19 Fe+2 µmol/g DM (FRAP) while the highest were in corn bread 11.17±0.39 % İnh./mg DM (DPPH) and in yellow corn 63.27±1.53 Fe+2 µmol/g DM (FRAP). In general, bioactive compounds and antoxidant activities of products containing whole grain, bran, fruit and cocoa were found higher than others in the same product group. In conclusion, consumption of corn and corn products are recommended thanks to high bioactive compounds content and so to promote healthier nutrition.

References

  • AACCI (2000). AACCI Approved Methods (10th ed). American Association of Cereal Chemists International, St. Paul, MN. USA.
  • Abdel-Aal EM and Rabalski I (2013). Effect of baking on free and bound phenolic acids in wholegrain bakery products. Journal of Cereal Science, 57: 312-318.
  • Abdel-Aal ESM, Young JC, Rabalski I, Hucl P and Fregeau-Reid J (2007). Identification and quantification of seed carotenoids in selected wheat species. Journal of Agricultural and Food Chemistry, 55: 787-794.
  • Adom KK and Liu RH (2002). Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50: 6182-6187.
  • Al-Kanhal MA, Al-Mohizea IS, Al-Othaimeen AI and Khan MA (1999). Nutritive value of various breads in Saudi Arabia. International Journal of Food Sciences and Nutrition, 50: 345-349.
  • Bhat NA, Hamdani AM and Masoodi FA (2018). Development of functional cookies using saffron extract. Journal of Food Science and Technology-Mysore, 55: 4918-4927.
  • Biswas SK, Kim DE, Keum YS and Saini RK (2018). Metabolite profiling and antioxidant activities of white, red, and black rice (Oryza sativa L.) grains. Journal of Food Measurement and Characterization, 12: 2484-2492.
  • Butsat S and Siriamornpun S (2010). Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice. Food Chemistry, 119: 606-613.
  • Capuano E, Ferrigno A, Acampa I, Serpen A, Acar OC, Gokmen V and Fogliano V (2009). Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies. Food Research International, 42: 1295-1302.
  • Carciochi RA, Dimitrov K and DAlessandro LG (2016). Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds. Journal of Food Science and Technology-Mysore, 53: 3978-3985.
  • Choi Y, Jeong HS and Lee J (2007). Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chemistry, 103: 130-138.
  • Ertas N (2017). A Comparison of Industrial and Homemade Bulgur in Turkey in Terms of Physical, Chemical and Nutritional Properties. Chemical Industry & Chemical Engineering Quarterly, 23: 341-348.
  • FAOSTAT (2018). FAOSTAT, The Food and Agriculture Organization, http://www.fao.org/faostat/en/#data/QC (Accessed to web: 06.09.2018).
  • Fares C, Platani C, Baiano A and Menga V (2010). Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat. Food Chemistry, 119: 1023-1029.
  • Fustier P, Castaigne F, Turgeon SL and Biliaderis CG (2009). Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies. Journal of Food Engineering, 90: 228-237.
  • Gelinas P and McKinnon CM (2006). Effect of wheat variety, farming site, and bread-baking on total phenolics. International Journal of Food Science and Technology, 41: 329-332.
  • Haase NU, Grothe KH, Matthaus B, Vosmann K and Lindhauer MG (2012). Acrylamide formation and antioxidant level in biscuits related to recipe and baking. Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 29: 1230-1238.
  • Hidalgo A, Brandolini A and Pompei C (2010). Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours. Food Chemistry, 121: 746-751.
  • Hidalgo A, Brandolini A, Pompei C and Piscozzi R (2006). Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp monococcum L.). Journal of Cereal Science, 44: 182-193.
  • Hidalgo A, Yilmaz VA and Brandolini A (2016). Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat. Journal of Food Science and Technology-Mysore, 53: 541-550.
  • Hirawan R, Ser WY, Arntfield SD and Beta T (2010). Antioxidant properties of commercial, regular- and whole-wheat spaghetti. Food Chemistry, 119: 258-264.
  • Holtekjolen AK, Baevre AB, Rodbotten M, Berg H and Knutsen SH (2008). Antioxidant properties and sensory profiles of breads containing barley flour. Food Chem, 110: 414-421.
  • Kaur KD, Jha A, Sabikhi L and Singh AK (2014). Significance of coarse cereals in health and nutrition: a review. Journal of Food Science and Technology-Mysore, 51: 1429-1441.
  • Kean EG, Hamaker BR and Ferruzzi MG (2008). Carotenoid Bioaccessibility from Whole Grain and Degermed Maize Meal Products. Journal of Agricultural and Food Chemistry, 56: 9918-9926.
  • Koca I, Tekguler B, Yilmaz VA, Hasbay I and Koca AF (2018). The use of grape, pomegranate and rosehip seed flours in Turkish noodle (erite) production. Journal of Food Processing and Preservation, 42.
  • Li WD, Pickard MD and Beta T (2007). Effect of thermal processing on antioxidant properties of purple wheat bran. Food Chemistry, 104: 1080-1086.
  • Liu RH (2007). Whole grain phytochemicals and health. Journal of Cereal Science, 46: 207-219.
  • Maiani G, Caston MJP, Catasta G, Toti E, Cambrodon IG, Bysted A, Granado-Lorencio F, Olmedilla-Alonso B, Knuthsen P, Valoti M, Bohm V, Mayer-Miebach E, Behsnilian D and Schlemmer U (2009). Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans. Molecular Nutrition & Food Research, 53: S194-S218.
  • Melini V and Acquistucci R (2017). Health-Promoting Compounds in Pigmented Thai and Wild Rice. Foods, 6.
  • Millar KA, Barry-Ryan C, Burke R, Hussey K, McCarthy S and Gallagher E (2017). Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers. International Journal of Food Science and Technology, 52: 1155-1163.
  • Nanditha B and Prabhasankar P (2009). Antioxidants in Bakery Products: A Review. Critical Reviews in Food Science and Nutrition, 49: 1-27.
  • Okarter N and Liu RH (2010). Health Benefits of Whole Grain Phytochemicals. Critical Reviews in Food Science and Nutrition, 50: 193-208.
  • Pang YH, Ahmed S, Xu YJ, Beta T, Zhu ZW, Shao YF and Bao JS (2018). Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice. Food Chemistry, 240: 212-221.
  • Pareyt B and Delcour JA (2008). The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: A review on sugar-snap cookies. Critical Reviews in Food Science and Nutrition, 48: 824-839.
  • Pham VH and Hatcher DW (2011). Ultra-performance liquid chromatography (UPLC) quantification of carotenoids in durum wheat Influence of genotype and environment in relation to the colour of yellow alkaline noodles (YAN). Food Chemistry, 125: 1510-1516.
  • Ragaee S, Abdel-Aal EM and Noaman M (2006). Antioxidant activity and nutrient composition of selected cereals for food use. Food Chemistry, 98: 32-38.
  • Rosales-Soto MU, Powers JR and Alldredge JR (2012). Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins. Journal of the Science of Food and Agriculture, 92: 1511-1518.
  • Rupasinghe HPV, Wang LX, Huber GM and Pitts NL (2008). Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chemistry, 107: 1217-1224.
  • Shewry PR (2007). Improving the protein content and composition of cereal grain. Journal of Cereal Science, 46: 239-250.
  • Sidhu JS, Kabir Y and Huffman FG (2007). Functional foods from cereal grains. International Journal of Food Properties, 10: 231-244.
  • Sims RPA and Lepage M (1968). A basis for measuring the intensity of wheat flour pigments. Cereal Chemistry, 45: 605-611.
  • Singleton VL and Rossi JA (1965). Colorimetry of total phenolics with phosphomolybdic - phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16: 144-158.
  • Slavin J, Jacobs D and Marquart L (1997). Whole-grain consumption and chronic disease: Protective mechanisms. Nutrition and Cancer-an International Journal, 27: 14-21.
  • Tacer Caba Z, Boyacioglu MH and Boyacioglu D (2012). Bioactive healthy components of bulgur. Int J Food Sci Nutr, 63: 250-256.
  • Trehan S, Singh N and Kaur A (2018). Characteristics of white, yellow, purple corn accessions: phenolic profile, textural, rheological properties and muffin making potential. Journal of Food Science and Technology-Mysore, 55: 2334-2343.
  • Werner S and Bohm V (2011). Bioaccessibility of Carotenoids and Vitamin E from Pasta: Evaluation of an in Vitro Digestion Model. Journal of Agricultural and Food Chemistry, 59: 1163-1170.
  • Yilmaz VA, Brandolini A and Hidalgo A (2015). Phenolic acids and antioxidant activity of wild, feral and domesticated diploid wheats. Journal of Cereal Science, 64: 168-175.
  • Yilmaz VA and Koca AF (2017). Effect of different production techniques on bioactive compounds and antioxidant capacity of einkorn (Triticum monococcum L.) and durum (Triticum turgidum subsp durum) bulgur. Journal of the Science of Food and Agriculture, 97: 269-277.
  • Yu L, Perret J, Davy B, Wilson J and Melby CL (2002). Antioxidant properties of cereal products. Journal of Food Science, 67: 2600-2603.
  • Zujko ME and Witkowska AM (2011). Antioxidant Potential and Polyphenol Content of Selected Food. International Journal of Food Properties, 14: 300-308.
Year 2019, Volume: 36 Issue: 1, 10 - 22, 30.04.2019
https://doi.org/10.13002/jafag4544

Abstract

References

  • AACCI (2000). AACCI Approved Methods (10th ed). American Association of Cereal Chemists International, St. Paul, MN. USA.
  • Abdel-Aal EM and Rabalski I (2013). Effect of baking on free and bound phenolic acids in wholegrain bakery products. Journal of Cereal Science, 57: 312-318.
  • Abdel-Aal ESM, Young JC, Rabalski I, Hucl P and Fregeau-Reid J (2007). Identification and quantification of seed carotenoids in selected wheat species. Journal of Agricultural and Food Chemistry, 55: 787-794.
  • Adom KK and Liu RH (2002). Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50: 6182-6187.
  • Al-Kanhal MA, Al-Mohizea IS, Al-Othaimeen AI and Khan MA (1999). Nutritive value of various breads in Saudi Arabia. International Journal of Food Sciences and Nutrition, 50: 345-349.
  • Bhat NA, Hamdani AM and Masoodi FA (2018). Development of functional cookies using saffron extract. Journal of Food Science and Technology-Mysore, 55: 4918-4927.
  • Biswas SK, Kim DE, Keum YS and Saini RK (2018). Metabolite profiling and antioxidant activities of white, red, and black rice (Oryza sativa L.) grains. Journal of Food Measurement and Characterization, 12: 2484-2492.
  • Butsat S and Siriamornpun S (2010). Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice. Food Chemistry, 119: 606-613.
  • Capuano E, Ferrigno A, Acampa I, Serpen A, Acar OC, Gokmen V and Fogliano V (2009). Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies. Food Research International, 42: 1295-1302.
  • Carciochi RA, Dimitrov K and DAlessandro LG (2016). Effect of malting conditions on phenolic content, Maillard reaction products formation, and antioxidant activity of quinoa seeds. Journal of Food Science and Technology-Mysore, 53: 3978-3985.
  • Choi Y, Jeong HS and Lee J (2007). Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chemistry, 103: 130-138.
  • Ertas N (2017). A Comparison of Industrial and Homemade Bulgur in Turkey in Terms of Physical, Chemical and Nutritional Properties. Chemical Industry & Chemical Engineering Quarterly, 23: 341-348.
  • FAOSTAT (2018). FAOSTAT, The Food and Agriculture Organization, http://www.fao.org/faostat/en/#data/QC (Accessed to web: 06.09.2018).
  • Fares C, Platani C, Baiano A and Menga V (2010). Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat. Food Chemistry, 119: 1023-1029.
  • Fustier P, Castaigne F, Turgeon SL and Biliaderis CG (2009). Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies. Journal of Food Engineering, 90: 228-237.
  • Gelinas P and McKinnon CM (2006). Effect of wheat variety, farming site, and bread-baking on total phenolics. International Journal of Food Science and Technology, 41: 329-332.
  • Haase NU, Grothe KH, Matthaus B, Vosmann K and Lindhauer MG (2012). Acrylamide formation and antioxidant level in biscuits related to recipe and baking. Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 29: 1230-1238.
  • Hidalgo A, Brandolini A and Pompei C (2010). Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours. Food Chemistry, 121: 746-751.
  • Hidalgo A, Brandolini A, Pompei C and Piscozzi R (2006). Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp monococcum L.). Journal of Cereal Science, 44: 182-193.
  • Hidalgo A, Yilmaz VA and Brandolini A (2016). Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat. Journal of Food Science and Technology-Mysore, 53: 541-550.
  • Hirawan R, Ser WY, Arntfield SD and Beta T (2010). Antioxidant properties of commercial, regular- and whole-wheat spaghetti. Food Chemistry, 119: 258-264.
  • Holtekjolen AK, Baevre AB, Rodbotten M, Berg H and Knutsen SH (2008). Antioxidant properties and sensory profiles of breads containing barley flour. Food Chem, 110: 414-421.
  • Kaur KD, Jha A, Sabikhi L and Singh AK (2014). Significance of coarse cereals in health and nutrition: a review. Journal of Food Science and Technology-Mysore, 51: 1429-1441.
  • Kean EG, Hamaker BR and Ferruzzi MG (2008). Carotenoid Bioaccessibility from Whole Grain and Degermed Maize Meal Products. Journal of Agricultural and Food Chemistry, 56: 9918-9926.
  • Koca I, Tekguler B, Yilmaz VA, Hasbay I and Koca AF (2018). The use of grape, pomegranate and rosehip seed flours in Turkish noodle (erite) production. Journal of Food Processing and Preservation, 42.
  • Li WD, Pickard MD and Beta T (2007). Effect of thermal processing on antioxidant properties of purple wheat bran. Food Chemistry, 104: 1080-1086.
  • Liu RH (2007). Whole grain phytochemicals and health. Journal of Cereal Science, 46: 207-219.
  • Maiani G, Caston MJP, Catasta G, Toti E, Cambrodon IG, Bysted A, Granado-Lorencio F, Olmedilla-Alonso B, Knuthsen P, Valoti M, Bohm V, Mayer-Miebach E, Behsnilian D and Schlemmer U (2009). Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans. Molecular Nutrition & Food Research, 53: S194-S218.
  • Melini V and Acquistucci R (2017). Health-Promoting Compounds in Pigmented Thai and Wild Rice. Foods, 6.
  • Millar KA, Barry-Ryan C, Burke R, Hussey K, McCarthy S and Gallagher E (2017). Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers. International Journal of Food Science and Technology, 52: 1155-1163.
  • Nanditha B and Prabhasankar P (2009). Antioxidants in Bakery Products: A Review. Critical Reviews in Food Science and Nutrition, 49: 1-27.
  • Okarter N and Liu RH (2010). Health Benefits of Whole Grain Phytochemicals. Critical Reviews in Food Science and Nutrition, 50: 193-208.
  • Pang YH, Ahmed S, Xu YJ, Beta T, Zhu ZW, Shao YF and Bao JS (2018). Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice. Food Chemistry, 240: 212-221.
  • Pareyt B and Delcour JA (2008). The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: A review on sugar-snap cookies. Critical Reviews in Food Science and Nutrition, 48: 824-839.
  • Pham VH and Hatcher DW (2011). Ultra-performance liquid chromatography (UPLC) quantification of carotenoids in durum wheat Influence of genotype and environment in relation to the colour of yellow alkaline noodles (YAN). Food Chemistry, 125: 1510-1516.
  • Ragaee S, Abdel-Aal EM and Noaman M (2006). Antioxidant activity and nutrient composition of selected cereals for food use. Food Chemistry, 98: 32-38.
  • Rosales-Soto MU, Powers JR and Alldredge JR (2012). Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins. Journal of the Science of Food and Agriculture, 92: 1511-1518.
  • Rupasinghe HPV, Wang LX, Huber GM and Pitts NL (2008). Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chemistry, 107: 1217-1224.
  • Shewry PR (2007). Improving the protein content and composition of cereal grain. Journal of Cereal Science, 46: 239-250.
  • Sidhu JS, Kabir Y and Huffman FG (2007). Functional foods from cereal grains. International Journal of Food Properties, 10: 231-244.
  • Sims RPA and Lepage M (1968). A basis for measuring the intensity of wheat flour pigments. Cereal Chemistry, 45: 605-611.
  • Singleton VL and Rossi JA (1965). Colorimetry of total phenolics with phosphomolybdic - phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16: 144-158.
  • Slavin J, Jacobs D and Marquart L (1997). Whole-grain consumption and chronic disease: Protective mechanisms. Nutrition and Cancer-an International Journal, 27: 14-21.
  • Tacer Caba Z, Boyacioglu MH and Boyacioglu D (2012). Bioactive healthy components of bulgur. Int J Food Sci Nutr, 63: 250-256.
  • Trehan S, Singh N and Kaur A (2018). Characteristics of white, yellow, purple corn accessions: phenolic profile, textural, rheological properties and muffin making potential. Journal of Food Science and Technology-Mysore, 55: 2334-2343.
  • Werner S and Bohm V (2011). Bioaccessibility of Carotenoids and Vitamin E from Pasta: Evaluation of an in Vitro Digestion Model. Journal of Agricultural and Food Chemistry, 59: 1163-1170.
  • Yilmaz VA, Brandolini A and Hidalgo A (2015). Phenolic acids and antioxidant activity of wild, feral and domesticated diploid wheats. Journal of Cereal Science, 64: 168-175.
  • Yilmaz VA and Koca AF (2017). Effect of different production techniques on bioactive compounds and antioxidant capacity of einkorn (Triticum monococcum L.) and durum (Triticum turgidum subsp durum) bulgur. Journal of the Science of Food and Agriculture, 97: 269-277.
  • Yu L, Perret J, Davy B, Wilson J and Melby CL (2002). Antioxidant properties of cereal products. Journal of Food Science, 67: 2600-2603.
  • Zujko ME and Witkowska AM (2011). Antioxidant Potential and Polyphenol Content of Selected Food. International Journal of Food Properties, 14: 300-308.
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Details

Primary Language English
Journal Section Research Articles
Authors

Volkan Arif Yılmaz This is me

Publication Date April 30, 2019
Published in Issue Year 2019 Volume: 36 Issue: 1

Cite

APA Yılmaz, V. A. (2019). Investigation of Bioactive Compounds and Antioxidant Capacities of Various Cereal Products. Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG), 36(1), 10-22. https://doi.org/10.13002/jafag4544