Effect of cooking on the total antioxidant capacity and phenolic profile of some whole‐meal African cereals

N’Dri, Denis Yao; Mazzeo, Teresa; Zaupa, Maria; Ferracane, Rosalia; Fogliano, Vincenzo; Pellegrini, Nicoletta

doi:10.1002/jsfa.5837

Cited by 68 publications

(57 citation statements)

References 36 publications

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“…Phenolic compounds function as major antioxidants in natural products (N'Dri et al . ; Rababah et al . ; Tuba & Gulcin ).…”

Section: Resultsmentioning

confidence: 99%

“…Phenolic compounds function as major antioxidants in natural products (N'Dri et al 2013;Rababah et al 2011;Tuba & Gulcin 2008). Therefore, we measured the total phenolic contents of T. molitor larvae subjected to different processing methods to determine whether the antioxidant activity of T. molitor larvae was due to the presence of phenolic components.…”

Section: Total Phenolic Contents Of T Molitor Larvae Cooked By Variomentioning

confidence: 99%

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Effects of processing methods on nutritional composition and antioxidant activity of mealworm (Tenebrio molitor) larvae

Baek

Kim

Kwon

et al. 2019

Entomological Research

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We examined the effects of different processing methods on the nutritional composition and antioxidant activity of mealworms. After processing with nine methods, we calculated the contents of protein, fat, ash, carbohydrate, minerals (P, Ca, K, Fe, Na), vitamin B group (B1, B2, B3), moisture, and calories. When processed by freeze drying among freeze drying, hot air drying, oven broiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving, the contents of protein, some minerals, and vitamins were the highest. The content of total minerals was lowest after deep frying, and those of vitamin B1 and B3 were the lowest after microwaving. Antioxidant activity was then evaluated using DPPH and ABTS radical scavenging assays. DPPH assays showed that microwaving, freeze drying, deep frying, steaming, boiling, and oven broiling of mealworms yielded scavenging activities of 20.9–29.0% at 2,000 μg/mL, which was similar to the activity level (22.7–33.2%) of 40–60 μM tocopherol. ABTS assays confirmed that only freeze‐dried mealworms at 2,000 μg/mL exhibited higher activity than 10 μM tocopherol. Interestingly, similar trends were found for antioxidant activity levels and total phenolic contents in mealworms.

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“…Phenolic compounds function as major antioxidants in natural products (N'Dri et al . ; Rababah et al . ; Tuba & Gulcin ).…”

Section: Resultsmentioning

confidence: 99%

Section: Total Phenolic Contents Of T Molitor Larvae Cooked By Variomentioning

confidence: 99%

Effects of processing methods on nutritional composition and antioxidant activity of mealworm (Tenebrio molitor) larvae

Baek

Kim

Kwon

et al. 2019

Entomological Research

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“…The phenolic extracts of defatted kernel flours of R. heudelotti were obtained following the procedure described by N'dri et al [26] and quantified using the Folin-Ciocalteu assay [27]. Briefly, 10 mL of crude extract and 10-fold diluted Folin-Ciocalteau reagent were reacted with sodium carbonate at a concentration of 6% (w/v) into 25 mL of volumetric flask containing deionized water.…”

Section: Total Phenolic Assaymentioning

confidence: 99%

Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill. Pierre ex Pax) Seed Kernels

et al. 2018

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Akpi (Ricinodendron heudelotii) is a semi-deciduous plant species indigenous to the coastal nations of West Africa. Its kernels are rich in nutrients and bioactive compounds. In this article, we performed a nutritional characterization and a phytochemical composition of defatted kernel flours from Ricinodendron heudelotti that were grown in six different regions of Cote d'Ivoire. Classical analytic methods were used to determine the chemical composition. There were significant differences between the samples for all the parameters studied; in addition, both the locality of production and the Ricinodendron heudelotii seed kernels extraction systems showed a noteworthy influence on the mineral and element composition of the defatted flours. The samples were also rich in protein (47.0-61.3%) and energy (330.4-339.2 kcal/100 g). Magnesium (12.0-40.0%) was found to be the predominant mineral. Polyphenols (216.6-403.9 mg/100 g) and oxalates (714.7-972.9 mg/100 g) were the main phytochemical compounds identified. The consumption of defatted kernel flours from Ricinodendron heudelotti may contribute relatively high intake levels of protein, carbohydrate, and mineral macro-and micronutrient (K, Mg, Ca, Mn, and Fe). By performing principal coordinate analysis, the multidimensional scaling plot classified the defatted flours according to the kernel extraction into four main extraction systems: Bondoukou-Lakota-Vavoua diagram, Agboville1 diagram, Divo diagram, and Agboville2 diagram.

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“…(23) In general, sorghum processing decreases antioxidant activity mainly as a result of reducing levels of measurable phenolic compounds. (90)(91)(92) This may be as a result of thermal degradation or lowered extractability during the analytical procedures used for their measurement. (91) However, some processes including steeping, germination, fermentation (93) and roasting of steamed grain (94) have been reported to increase the level of polyphenolics.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease

Stefoska‐Needham

Beck

Johnson

et al. 2015

Food Reviews International

148

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Effect of cooking on the total antioxidant capacity and phenolic profile of some whole‐meal African cereals

Cited by 68 publications

References 36 publications

Effects of processing methods on nutritional composition and antioxidant activity of mealworm (Tenebrio molitor) larvae

Effects of processing methods on nutritional composition and antioxidant activity of mealworm (Tenebrio molitor) larvae

Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill. Pierre ex Pax) Seed Kernels

Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease

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