Folate in oats and its milling fractions

Edelmann, Minnamari; Kariluoto, Susanna; Nyström, Laura; Piironen, Vieno

doi:10.1016/j.foodchem.2012.06.064

Cited by 32 publications

(39 citation statements)

References 40 publications

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“…In case of wheat, Arcot et al (2002) reported that the highest content of folates is located in the aleurone layer, and there is a significant correlation between ash and folate contents. On the other hand, when studying the oat grains, Edelmann et al (2012) showed that the content of folates in the endosperm is about 0.7-0.8 times lower compared to the whole oat, while in bran there is about 1.3-1.5 times higher than in the whole oat. Moreover, they reported no significant correlation between ash and folates contents in oat milling fractions.…”

Section: Resultsmentioning

confidence: 98%

Effect of lactic fermentation on nutritional potential of multigrain flours based on wheat, rye and oat

Aprodu

Bolea

Banu

2019

Ann.UDJG.FoodTechnology

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This study was focused on the multigrain flours obtained by milling blends with various amounts of wheat, rye and hulled oat, and on the sourdoughs prepared out of these flours using different commercial starter culture. The folate and total phenol levels and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH-RSA) of multigrain flours increased with the addition level of rye and hulled oat. Among the fractions obtained through milling, higher levels of folates were registered in brans, followed by shorts and then by flours. The folate contents in brans and shorts were about of 1-1.4 times higher than in the flours. The sourdough fermentation realized with different commercial starter cultures induced the increase of the total phenols content and DPPH-RSA. The highest levels of folates were obtained when fermenting the flour suspensions with Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus, followed by samples with Lactococcus lactis subsp. Lactis and Leuconostoc. The sourdough fermented with Lactobacillus rhamnosus, Lactobacillus brevis and Lactobacillus plantarum had lower folate contents compared to the corresponding controls obtained through spontaneous fermentation. The obtained results suggest that both the type of cereals used to obtain the flours and the starter culture used to prepare the sourdoughs are suitable tools which worth be used for modulating the nutritional profile of the baking products.

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Section: Resultsmentioning

confidence: 98%

Effect of lactic fermentation on nutritional potential of multigrain flours based on wheat, rye and oat

Aprodu

Bolea

Banu

2019

Ann.UDJG.FoodTechnology

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“…Folate vitamers were quantified in duplicate by ultra-high performance liquid chromatography (UHPLC) after affinity chromatographic purification as described by Edelmann et al . 31…”

Section: Methodsmentioning

confidence: 99%

Effects of LED light spectra on lettuce growth and nutritional composition

Hytönen

Pinho

Rantanen

et al. 2017

Lighting Research & Technology

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Year-round greenhouse production in northern latitudes depends on the use of artificial lighting. Light emitting diodes provide a promising means to save energy during cultivation as well as to modify the light spectrum to regulate the growth and quality of the crop. We compared the effects of light emitting diode lighting with different spectral compositions on the growth, development and nutritional quality of lettuce ( Lactuca sativa L. ‘Frillice’). We show that warm-white and warm-white supplemented with blue spectra provide equal growth and product quality compared to conventional high-pressure sodium lighting in the absence and presence of daylight. Our data indicate that for biomass accumulation, the far-red component in the light spectrum is more critical than green light or the red/blue ratio. Furthermore, we demonstrate that a red + blue spectrum increases the concentration of several vitamins in lettuce. However, biomass accumulation using this spectrum was insufficient when daylight was excluded.

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“…Так, в муке, полученной из цельного зерна, в его зародышевой части и в отрубях обнаружено 83 % от общего содержания в зерне фенольных соединений, 79 % от общего содержания флавоноидов, 78 % от всего зеаксантина, 51 % от сум марного лютеина (Liu, 2007). В зерновках пяти образцов финских ячменей, выращенных в 2006-2008 гг., анализи ровали общее содержание фолиевой кислоты (Edelmann et al, 2012(Edelmann et al, , 2013. Отмечено, что внешние и содержащие зародыш слои зерновки отличались наибольшим ее со держанием (до 1 710 нг/г).…”

Section: распределение антиоксидантов в зерновкеunclassified