Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early‐Stage Germination

Tian, Wenfei; Ehmke, Laura; Miller, Rebecca; Li, Yonghui

doi:10.1111/1750-3841.14463

Cited by 18 publications

(12 citation statements)

References 37 publications

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“…(Ozturk et al, 2012) indicated that the content of sprouted wheat from calcium, magnesium, iron, sodium, potassium and phosphorus has increased (2-3) times more than in un sprouted wheat flour. (Tian et al, 2019) studied the effect of germination of early stages on the activity of antioxidants and the chemical composition of sprouted wheat as they demonstrated that germination increased the nutritional value of whole sprouted wheat flour. Simple phenolic compounds are one of the most important phytochemical compounds in wheat that are usually considered as an important source of antioxidants (Hung, 2016).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Wheat Germination Processes on the Nutritional Parameters of Wheat Flour

Al-Kharkhi¹,

Mousa²

2021

PLANT ARCHIVES

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The study conducted to show the effects of germination process on chemical composition of wheat flour (Triticum aestivium). The germination process included several stages, the wheat grains were soaked for period of (24) hours, followed by the germination phase for a period of (48) hours, drying at a temperature of (30)°C for a period of (18-22) hours and then milling to obtain Whole wheat flour. The chemical of non-sprouted and sprouted wheat flour had been estimated, which include Moisture, Protein, Fat, Fiber, Ash and Carbohydrate. The results of the Chemical Analysis showed a decrease in the percentage of Moisture, an increase in the percentage of Protein in wheat flour after germination as it, a decrease in the percentage of Oil, an increase in the percentage of Fibers. The results of the study showed an increase in the concentration of total phenolic compounds in wheat flour after germination, as it was (7.53) mg/gm and for sprouted wheat flour was (12.36) mg/gm, reduction in concentration of Phytic acid in wheat flour after germination, as it was (25.9) mg/gm, and for sprouted wheat flour was (6.3) mg/100 g.

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Section: Introductionmentioning

confidence: 99%

The Effect of Wheat Germination Processes on the Nutritional Parameters of Wheat Flour

Al-Kharkhi¹,

Mousa²

2021

PLANT ARCHIVES

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“…The phenolic acids in the samples were measured using the high performance liquid chromatography (HPLC) method described by Tian et al . (2019). An Agilent 1260 Infinity II HPLC system (Agilent Technologies, CA, USA) was used in this study: a chromatographic column with Agilent plus‐C18 column (250 mm × 4.6 mm, 5 µm), solvent A with 0.4% acetic acid solution, and solvent B with acetonitrile.…”

Section: Methodsmentioning

confidence: 99%

Exploring the effect of microwave treatment on phenolic flavonoids, antioxidant capacity, and phenolic in vitro bioaccessibility of sorghum

Ren

Wang

Peng

et al. 2022

Int J of Food Sci Tech

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Summary The effect of microwave treatment on phenolics, flavonoids, antioxidant capacity, and phenolic in vitro bioaccessibility of white and red sorghum was evaluated. After microwave treatment for 40 s, the contents of free, bound, and total phenolics in white and red sorghum increased by 15.6–42.6, 4.0–23.4, and 19.7–66.0 mg gallic acid equivalents 100 g−1 dry weight (DW), respectively, and the contents of free, bound, and total flavonoids increased by 9.4–11.2, 4.8–5.4, and 14.2–16.6 mg rutin equivalents 100 g−1 DW, respectively. With increasing microwave treatment time, the contents of phenolic acids and flavonoids in white and red sorghum first increased and then decreased. Additionally, the changes in antioxidant capacity indicated a similar trend with phenolic contents for white and red sorghum. In vitro gastrointestinal digestion indicated that microwave treatment had no effect on the phenolic bioaccessibility of white and red sorghum but increased the release amount of phenolic acid and antioxidant capacity.

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“…Most studies agreed that longer times of germination increased the concentration of phytochemicals. In addition, another study found that shorter times (e.g., less than 24 h) decreased soluble TPC, radical activities, metal‐chelating activities, and phenolic acid concentrations of wheat grains (Tian et al., 2019), which may be attributed to the activities of decarboxylase, esterase, and reductase enzymes. In summary, longer germination enhanced the nutraceutical values of wheat grains but at the expense of end‐use properties (e.g., breadmaking and quality).…”

Section: Effects Of Grain and Food Processing On Wheat Phytochemicalsmentioning

confidence: 99%

A comprehensive review of wheat phytochemicals: From farm to fork and beyond

Tian

Zheng

Wang

et al. 2022

Comp Rev Food Sci Food Safe

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The health benefits of whole wheat consumption can be partially attributed to wheat's phytochemicals, including phenolic acids, flavonoids, alkylresorcinols, carotenoids, phytosterols, tocopherols, and tocotrienols. It is of increasing interest to produce whole wheat products that are rich in bioactive phytochemicals. This review provides the fundamentals of the chemistry, extraction, and occurrence of wheat phytochemicals and includes critical discussion of several long-lasting issues: (1) the commonly used nomenclature on distribution of wheat phenolic acids, namely, soluble-free, soluble-conjugated, and insolublebound phenolic acids; (2) different extraction protocols for wheat phytochemicals; and (3) the chemistry and application of in vitro antioxidant assays. This review further discusses recent advances on the effects of genotypes, environments, field management, and processing techniques including ultrafine grinding, germination, fermentation, enzymatic treatments, thermal treatments, and food processing. These results need to be interpreted with care due to varied sample preparation protocols and limitations of in vitro assays. The bioaccessibility, bioavailability, metabolism, and potential health benefits of wheat phytochemicals are also reviewed. This comprehensive and critical review will benefit scientific researchers in the field of bioactive compounds of cereal grains and also those in the cereal food industry to produce high-quality functional foods.

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Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early‐Stage Germination

Cited by 18 publications

References 37 publications

The Effect of Wheat Germination Processes on the Nutritional Parameters of Wheat Flour

The Effect of Wheat Germination Processes on the Nutritional Parameters of Wheat Flour

Exploring the effect of microwave treatment on phenolic flavonoids, antioxidant capacity, and phenolic in vitro bioaccessibility of sorghum

A comprehensive review of wheat phytochemicals: From farm to fork and beyond

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