Comparison between ultra‐homogenisation and ultrasound for extraction of phenolic compounds from teff (<i>Eragrostis tef</i> (Zucc<i>.</i>))

Viell, Franciele Leila Giopato; Madeira, Tiago Bervelieri; Nixdorf, Suzana Lucy; Gomes, Sandra Terezinha Marques; Bona, Evandro; Matsushita, Makoto

doi:10.1111/ijfs.14523

Cited by 11 publications

(11 citation statements)

References 41 publications

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“…Viell et al. (2020) reported in their study that tef grains contain a considerable quantity of phenolic compounds and flavonoids as potential antioxidants, and protocatechuic acid, p ‐coumaric acid, rutin, and quercetin are the main polyphenols. In addition, it is thought that with the increase of acidity occurred during fermentation, probably bound phenolic compounds become free and contribute to total phenolics and antioxidants.…”

Section: Resultsmentioning

confidence: 99%

“…According to Hager et al (2012), the total phenolic content (TPC) in teff is higher than that in other grains, including wheat, rice, oats, sorghum, corn, quinoa, and amaranth. Viell et al (2020) 319.6, 2,423.2, 2,657.0, 2,800.8, 2,883.2, and 2,979.3 mgGAE/kg, respectively. They found that the total phenolic content increased as the amount of oat flour increased.…”

Section: Nutritional Properties Of the Tarhana Samplesmentioning

confidence: 96%

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Development of tef [Eragrostis tef(Zucc.) Trotter] based gluten‐free tarhana

Köten

2020

J Food Process Preserv

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The aim of this study was to prepare gluten‐free tarhana by using different rates (20:40:40, 40:30:30, 60:20:20, 80:10:10, and 100:0:0%) tef flour (TF), corn flour, and potato starch instead of wheat flour and to determine the effects of tef flour addition levels on the some physical, chemical, nutritional, and sensory properties of tarhana samples. The use of tef flour in tarhana formulation increased the ash, protein, and fat contents of the tarhana samples, and also significantly (p < .05) affected their total phenolic content, antioxidant activity, and phytic acid contents. Increasing amount of tef flour in tarhana formulations were resulted in higher oil absorption, foaming capacity, foaming stability, and lower viscosity and water absorption values. Incorporation of tef flour showed slight influence on the sensorial quality of the tarhana samples. The results obtained showed that the tef flour can be used to develop a new gluten‐free tarhana formulation. Practical applications Tef (Eragrostis tef Zucc.), due to its gluten‐free composition, is an important grain for the daily diet of celiac patients, who should abstain from gluten‐containing foods in their lifetime. Besides, it is a rich nutritional source in terms of a balanced amino acid profile, polyphenols, and phytochemicals. In this study, tef flour (TF), corn flour, and potato starch were used at different rates (20:40:40, 40:30:30, 60:20:20, 80:10:10, and 100:0:0%) for developing a new gluten‐free tarhana formulation, and especially tef flour effects on physical, chemical, nutritional, and sensory properties of tarhana were evaluated. The addition of tef flour in particular increased the chemical and nutritional properties of tarhana.

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Section: Resultsmentioning

confidence: 99%

Section: Nutritional Properties Of the Tarhana Samplesmentioning

confidence: 96%

Development of tef [Eragrostis tef(Zucc.) Trotter] based gluten‐free tarhana

Köten

2020

J Food Process Preserv

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“…Beside enzyme inactivation, HIU has been proven to affect the extraction of bioactive compounds from different plant materials, such as potato wastes, teff, wheat chaff, and dried distiller's grain (Đorđević & Antov, 2017;Izadifar, 2013;Torres & Domínguez, 2020;Viell et al, 2020) as well as arabinoxylans from WB . Also, ultrasound pretreatment improves an enzymolysis efficiency of wheat gluten and the angiotensin-I converting enzyme inhibitory activity of hydrolysates (Zhang et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran

Habuš

Novotni

Gregov

et al. 2021

J. Food Process. Preserv.

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Wheat bran is a by-product rich in bioactive compounds, but possess a strong polyphenol oxidase (PPO) activity, which can act undesirably on product quality. This study aimed to optimize the particle size (500, 255, and 10 µm) of wheat bran and time and amplitude of high-intensity ultrasound (HIU) treatment on the PPO activity, total phenolics, antioxidant activity, and water swelling using response surface methodology. The PPO activity decreased depending on the particle size and HIU treatment time. Phenolic content, antioxidant activity, and swelling were dependent on bran particle size. Temperature rise, depending on the HIU time and amplitude, affected PPO, phenolics, and antioxidants. In optimized conditions (particle size 10 µm, HIU 15 min), 93% of bran PPO was inactivated while phenolic content increased for 11%. Wheat flour combined with micronized and ultrasonically treated bran (at 20% wt/wt) had improved gluten formation and pasting properties compared with flour containing native bran. Practical applications Consumers show a growing awareness of health benefits of whole wheat and highfiber foods. Bran is a by-product of milling industry with a great potential as a functional food ingredient. However, the enzymatic browning of bran containing products that occur during processing worsens their sensory properties, nutritional value, and consumers' acceptance. Currently, new technologies such as micronization and ultrasound treatment are getting more attention in cereal processing. This study showed that the combined micronization and high-intensity ultrasound treatment can successfully inactivate the polyphenol oxidase (up to 93%) from wheat bran, and thus, prevent the enzymatic browning. Also, treated bran can be successfully incorporated up to 20% to wheat flour with lesser disruption of the gluten formation and pasting properties when compared with the native bran. The findings of this study contribute to better future usages of wheat bran in food applications adding the sustainability of cereal chain. How to cite this article: Habuš M, Novotni D, Gregov M, et al. Influence of particle size reduction and high-intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran.

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“…For both UAE and HAE, the sample was maintained at 30°C employing an ultra-thermostatic bath (Quimis -Q214 M, Diadema, SP, Brazil). The extracts were centrifuged (Centrifuge NT 825, New Technique, Piracicaba, Brazil) at 4,000 rpm (1,430 g) and 4°C for 15 min (Viell et al, 2020). Then, extracts were vacuum filtered repeatedly with filter paper (Quanty, 8 µm porosity, Adria laboratories-Londrina-PR) and vacuum pump (model 121-Prismatec), until the obtainment of translucent permeates.…”

Section: Extraction Proceduresmentioning

confidence: 99%

Optimization of the extraction of antioxidants from Moringa leaves: A comparative study between ultrasound‐ and ultra‐homogenizer‐assisted extractions

Pereira

Viell

Lima

et al. 2021

J. Food Process. Preserv.

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As the demand for healthier foods increases, the use of synthetic antioxidants in the food industry has been the subject of questions regarding food safety due to toxicity issues. Several researches are focused on the search for natural compounds that exhibit this functional property and many plant matrices were studied as potential sources of antioxidants (Cañadas et al., 2021;Fombang et al., 2020;Kumar et al., 2021;Santos et al., 2021). To obtain the antioxidants from plant matrices, the optimization of the extraction processes is an important challenge, including the choice of the extraction methodology (conventional and unconventional methods), the time and temperature of the process, sample/solvent ratio, the mixture of solvents, the solvent toxicity, and the preservation of the bioactive compounds during the process (

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Comparison between ultra‐homogenisation and ultrasound for extraction of phenolic compounds from teff (Eragrostis tef (Zucc.))

Cited by 11 publications

References 41 publications

Development of tef [Eragrostis tef(Zucc.) Trotter] based gluten‐free tarhana

Development of tef [Eragrostis tef(Zucc.) Trotter] based gluten‐free tarhana

Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran

Optimization of the extraction of antioxidants from Moringa leaves: A comparative study between ultrasound‐ and ultra‐homogenizer‐assisted extractions

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