Antioxidant activity and nutrient composition of selected cereals for food use

Ragaee, Sanaa; Abdel‐Aal, El‐Sayed M.; Noaman, M. M.

doi:10.1016/j.foodchem.2005.04.039

Cited by 493 publications

(388 citation statements)

References 26 publications

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“…1; Supplemental Table S2). The measured element concentrations of this study corroborate the broad range observed in the sorghum element literature (Mengesha, 1966;Neucere and Sumrell, 1980;Lestienne et al, 2005;Ragaee et al, 2006). Similar to a study carried out in wild emmer wheat (Triticum turgidum ssp.…”

Section: Phenotypic Diversity For Seed Element Concentrations In Thesupporting

confidence: 88%

Integration of Experiments across Diverse Environments Identifies the Genetic Determinants of Variation in Sorghum bicolor Seed Element Composition

et al. 2016

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Seedling establishment and seed nutritional quality require the sequestration of sufficient element nutrients. The identification of genes and alleles that modify element content in the grains of cereals, including sorghum (Sorghum bicolor), is fundamental to developing breeding and selection methods aimed at increasing bioavailable element content and improving crop growth. We have developed a high-throughput work flow for the simultaneous measurement of multiple elements in sorghum seeds. We measured seed element levels in the genotyped Sorghum Association Panel, representing all major cultivated sorghum races from diverse geographic and climatic regions, and mapped alleles contributing to seed element variation across three environments by genome-wide association. We observed significant phenotypic and genetic correlation between several elements across multiple years and diverse environments. The power of combining high-precision measurements with genome-wide association was demonstrated by implementing rank transformation and a multilocus mixed model to map alleles controlling 20 element traits, identifying 255 loci affecting the sorghum seed ionome. Sequence similarity to genes characterized in previous studies identified likely causative genes for the accumulation of zinc, manganese, nickel, calcium, and cadmium in sorghum seeds. In addition to strong candidates for these five elements, we provide a list of candidate loci for several other elements. Our approach enabled the identification of single-nucleotide polymorphisms in strong linkage disequilibrium with causative polymorphisms that can be evaluated in targeted selection strategies for plant breeding and improvement.

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Section: Phenotypic Diversity For Seed Element Concentrations In Thesupporting

confidence: 88%

Integration of Experiments across Diverse Environments Identifies the Genetic Determinants of Variation in Sorghum bicolor Seed Element Composition

et al. 2016

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“…The antioxidant activity of methanol extracts (1 g of seeds grounded with liquid nitrogen and diluted with 10 ml of 80% methanol) of the investigated seeds were evaluated spectrophotometrically by their 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging capacity [23]. A Genesys 6 spectrophotometer was used for this analysis (Thermospectronic, USA).…”

Section: Dpph Radical-scavenging Activitymentioning

confidence: 99%

“…The total content of phenolic compounds were determined in methanol extracts of seeds (1 g of seeds grounded with liquid nitrogen and diluted with 10 ml of 80% methanol) using a calorimetric method [23]. The extract was shaken for 30 min, then centrifuged at 2012 x g for 20 min.…”

Section: Determination Of Total Phenolic Compoundsmentioning

confidence: 99%

The impact of LED illumination on antioxidant properties of sprouted seeds

Samuolienė¹,

Urbonavičiūtė²,

Brazaitytė

et al. 2010

Open Life Sciences

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Abstract:The objective of this study was to evaluate the effect of the light emitting diode (LED) spectra on the antioxidant properties of sprouted wheat (Triticum aestivum L.), radish (Raphanus sativus L.), and lentil (Lens esculenta Moenh.) seeds. Lighting experiments were performed under controlled conditions (PPFD -100 µmol m -2 s -1 ; 12 h photoperiod; 27°C). The LED conditions used were: L1 -638 nm; L2 -455 nm, 638 nm, 669 nm, 731 nm (basal components); L3 -basal + 385 nm; L4 -basal + 510 nm and L5 -basal + 595 nm. Wheat and lentil sprouts were shown to accumulate less phenolic compounds and were more sensitive to light spectral differences when compared to radish sprouts. The antioxidant properties and contents of antioxidant compounds in seeds germinated in the dark were significantly lower than LED treated seeds. The higher content of total phenols and significant increase in alpha-tocopherol and vitamin C concentration resulted in altered DPPH free-radical scavenging capacity. Therefore we conclude that the LED spectra, based on basal components supplemented with green (510 nm) light can improve the antioxidant properties of sprouted seeds of lentil and wheat. The highest antioxidant properties of radish seeds were caused by radiation with supplemental amber (595 nm) light.

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“…Our results show that their content in barley ranged from 1.6-7.6 and 0.1-3.8 μg/g dw , respectively. Solomakhina et al 24 published that excessive amounts of vanillic, ferulic, p-coumaric, caffeic, chlorogenic acids and umbelliferone in barley adversely affected the activity of the malt amylase. Their content in studied barley varieties ranged from 1.6-7.6, 9.4-25.1, 0.1-2.4, 0.3-2.1, 0.2-1.3 and 0.0-1.2 μg/g dw , respectively.…”

Section: Individual Phenolic Compounds In Barley and Maltmentioning

confidence: 99%

Comparison of Antioxidant Activity of Barley (Hordeum vulgare L.) and Malt Extracts with the Content of Free Phenolic Compounds Measured by High Performance Liquid Chromatography Coupled with CoulArray Detector

Dvořáková

Douanier

Jurková

et al. 2008

Journal of the Institute of Brewing

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J. Inst. Brew. 114(2), 150-159, 2008Hot water (45°C) extracts of ten barley varieties and their corresponding malts were analyzed in terms of antioxidant activity. The ferric reducing antioxidant power (FRAP) and radical scavenging activity (ABTS), ranged from 0.23-0.45 mg GAE/g dw for malt and 0.12-0.25 mg GAE/g dw for barley. The hull-less malt KM 1910 was the variety with the best antioxidant properties, whereas the highest antioxidant capacity for barley was detected for the variety Merlin. A significant positive correlation between the methods FRAP, ABTS and ITT was found (p < 0.01). The influence of fertilization (20 kg N/ha) on barley antioxidant capacity was studied. The results obtained suggest that the impact of fertilization was not evident and that it depends significantly on barley genotype. The total polyphenol content, as measured according to Folin-Ciocalteu's method, ranged from 0.6-2.9 mg GAE/g dw and correlated positively with all the antioxidant methods used (p < 0.01). Free phenolic compounds were measured by HPLC with a CoulArray detector. The dominant phenolic compound was ferulic acid and its content ranged from 12.5-21.9 and 7.8-56.1 μg/g dw for barley and malt, respectively. The content of catechin ranged from 11.0-17.0 μg/g dw in barley and 0.9-12.1 μg/g dw in malt.

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Antioxidant activity and nutrient composition of selected cereals for food use

Cited by 493 publications

References 26 publications

Integration of Experiments across Diverse Environments Identifies the Genetic Determinants of Variation in Sorghum bicolor Seed Element Composition

Integration of Experiments across Diverse Environments Identifies the Genetic Determinants of Variation in Sorghum bicolor Seed Element Composition

The impact of LED illumination on antioxidant properties of sprouted seeds

Comparison of Antioxidant Activity of Barley (Hordeum vulgare L.) and Malt Extracts with the Content of Free Phenolic Compounds Measured by High Performance Liquid Chromatography Coupled with CoulArray Detector

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