Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties

Abstract

Available online A B S T R A C TWhole wheat provides a rich source of bioactive phytochemicals namely, phenolic acids, carotenoids, tocopherols, alkylresorcinols, benzoxazinoids, phytosterols, and lignans. This review provides information on the distribution, extractability, analysis, and functional properties of bioactive phytochemicals present in wheat. Understanding the impact of processing on wheat phytochemicals allows us to develop improved processes with higher retention of bioactive compounds in processed wheat foods. Details of extraction, analytical methodologies and processing effects on bioactive phytochemicals in wheat are presented in tabulated form.Published by Elsevier Ltd.

Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review

“…Generally, it consists of approximately 12% water, 13-18% proteins, 57% carbohydrates, 4% fats and 1% phenolic acids. Wheat cell wall contains high amounts of oligosaccharides (such as arabinoxylan dietary fibres) and phenolic acids, mainly ferulic acid (FA) that acts as a cross-linker binding to sugar residues [299,300].…”

“…FA is the most abundant phenolic acid (0.2-15 g/kg) and is mostly linked to cell wall polysaccharides or lignin by ester and ether bonds. This compound has demonstrated beneficial activities for human health (such as antioxidant, anti-cancer, improving vascular function), and thus has a high potential of application in the food, health and cosmetic industry [275,299,300,303]. Moreover, FA isolated from crop by-products can be bio-converted into natural vanillin [304].…”

Dietary alkylresorcinols and cancer prevention: a systematic review

“…The chemical structure and length of chains depend on biological origin [28]. The following five major classes of ARs have been reported in whole grain, wheat, and rye: 5-n-alkylresorcinols, 5-alkenylresorcinols, 5-oxoalkylresorcinols, 5-oxoalkenylresorcinols, and 5-hydroxyalkenylresorcinols [15]. Alkenylresorcinols, the phenolic lipids with unsaturated hydrocarbon side chains, accounted for about 20% of the total amount of ARs as were identified and quantified by Söderholm et al in rye bread [29].…”

“…Nonetheless, the scientific evidence on diet-cancer risk interactions is not conclusive [5,14]. Over the last two decades, research interest in medicine and functional food production in the application of whole grains and dietary phytoestrogens has increased significantly [1,15]. Of particular interest in relation to tumorigenesis is the class of natural compounds, like phenolic lipids also known as alkylresorcinols (ARs) (Fig.…”

“…Epidemiologic evidence demonstrates that consumption of whole grain cereals is associated with positive health benefits such as decreased risk of overweight and obesity, coronary heart disease, diabetes, and some types of cancer [19][20][21][22][23][24]. There is insufficient evidence to support the association of ARs with decreased risk of cancer because whole grains beside phenolic lipids contain a high number of primary metabolites (e.g., fiber, sulfur amino acids, lignin, oligosaccharides, minerals, vitamins), polyphenols (e.g., phenolic acids, flavonoids, lignans), phytosterols, melatonin, and other bioactive compounds [7,15,21,25]. In addition, each of these compounds exhibits biological actions which are frequently reported in the literature as health protective mechanisms.…”