Determination of free and bound phenolics using HPLC-DAD, antioxidant activity and in vitro digestibility of Eragrostis tef

Kotásková, Eva; Sumczynski, Daniela; Mlček, Jiří­; Valášek, Pavel

doi:10.1016/j.jfca.2015.11.001

Cited by 56 publications

(58 citation statements)

References 29 publications

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“…The main bound phenolics in brown teff were ferulic and gallic acids, quercetin and catechin, in white teff ferulic acid, rutin, catechin and quercetin. Cooked teff showed very high level of in vitro organic matter digestibility (80.5-85.1%), whereas brown teff was significantly more digestible than white teff (P<0.05) [13].…”

Section: Journal Of Food and Nutrition Researchmentioning

confidence: 93%

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Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review

Nascimento¹,

Paes²,

Oliveira³

et al. 2018

JFNR

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Teff has naturally higher nutritional value when compared to many other grains, and doesn't need to be fortified. Naturally gluten-free, the grain of teff can substitute for wheat flour and other cereals in anything from bread and pasta to waffles and pizza bases, as well as foods for people with celiac disease. Thus, the main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for gluten free food market. Teff grain size is known to be extremely small with mean length ranging 0.61-1.17mm and it is considered a superior grain due to its nutritional merits. Teff is rich in carbohydrate, fiber and contains more iron, calcium and zinc than other cereal grains, including wheat, barley and sorghum. Teff has an excellent balance of essential amino acids and is a good source of calcium and iron, which may explain the low occurrence of anemia in areas of Ethiopia where to regular teff consumption. Hence, Teff is an ideal and healthy ingredient for many gluten-free recipes.

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Section: Journal Of Food and Nutrition Researchmentioning

confidence: 93%

“…Teff is also particularly high in iron and has more calcium, copper and zinc than other cereal grains [11,12]. They also contain polyphenols (produced as secondary plant metabolites) which affect the nutritional properties [13].…”

Section: Introductionmentioning

confidence: 99%

Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review

Nascimento¹,

Paes²,

Oliveira³

et al. 2018

JFNR

View full text Add to dashboard Cite

show abstract

“…Free phenolics were extracted according to the modified method reported by Kotásková et al . The sample (2 g) was extracted with 8 mL of extraction solvent (methanol/water 80:20 v/v) in an ultrasonic bath at 40 °C for 1 h. This procedure was repeated once more.…”

Section: Methodsmentioning

confidence: 99%

“…It originated from Ethiopia and north‐eastern Africa, where it serves as the major staple food. Recently, teff has been harvested in the USA, Bolivia and south‐western Europe . It seems to be an interesting alternative for the production of gluten‐free beverages and fermented flatbreads for gluten‐intolerant patients or patients with coeliac disease .…”

Section: Introductionmentioning

confidence: 99%

In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L

et al. 2018

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“…Phenols can improve antioxidant activity by converting the hydroxyl groups on the aromatic ring to protons when transferred from acid gastric juice to an alkaline environment [37]. In addition, previous study summarized that free phenols may serve as excellent contributors to antioxidant activity, in contrast with bound ones in teff [38]. However, the ·OH scavenging activity of soluble conjugate and insoluble-bound phenolic fractions is weak [32].…”

Section: Control Without Enzyme Enzymementioning

confidence: 99%

Functional Components, Antioxidant Activity and Hypoglycemic Ability Following Simulated Gastro-Intestinal Digestion of Pigments from Walnut Brown Shell and Green Husk

Sun

Zeng

et al. 2019

Antioxidants

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To assess the effects of digestion on the functional components of walnut pigment and their bioactivities, we developed an in vitro model simulating gastro-intestinal digestion. Results showed an increase in the contents of flavonoids and conjugated phenols (with retention rates higher than 100%) in husk pigment after digestion. The lowest of the 2,2 -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging abilities was reached in the group with the minimum flavonoid content after digestion. Close correlation was observed between free phenol content and total reducing power, as the reducing power among different groups of husk pigment was in consistent with free phenols changes. The inhibitory effect of walnut pigment on α-amylase with/without digestion enzyme was similar. However, shell pigment showed improved inhibitory effect on α-glucosidase activity, with an increased inhibitory rate of 5.42%. In general, the antioxidant activity and hypoglycemic ability of walnut pigment were prone to chemical and enzymatic changes during simulated digestion, which were also related to the alteration of flavonoids and phenols.

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Determination of free and bound phenolics using HPLC-DAD, antioxidant activity and in vitro digestibility of Eragrostis tef

Cited by 56 publications

References 29 publications

Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review

Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review

In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L

Functional Components, Antioxidant Activity and Hypoglycemic Ability Following Simulated Gastro-Intestinal Digestion of Pigments from Walnut Brown Shell and Green Husk

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