Heat induced formation of free radicals in wheat flour

Andersen, Mogens L.; Erichsen, Henriette R.; Skibsted, Leif H.; Graversen, Heidi B.; Rodrigues-Filho, Ubirajara P.

doi:10.1016/j.jcs.2011.05.007

Cited by 9 publications

(3 citation statements)

References 14 publications

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“…However, once the wheat flour was processed, a strong, large signal at the center field could be detected throughout all the processing steps. The spectra were broad, and similar ESR spectra have been observed during the heating or γ-irradiation of starches from different sources; additionally, such signals have been demonstrated to arise from carbohydrate peroxyl radicals (Andersen et al, 2011;Ukai & Shimoyama, 2005). In other words, the radicals in the freeze-dried dough and noodles were carbon-centered radicals.…”

Section: Effects Of Processing On Free Radical Content Of Dried Noodlessupporting

confidence: 60%

“…Signals of the organic free radical were too weak to be detected. Andersen et al (2011) found that free radicals in flour heated under an oxygen atmosphere were derived from a lipid oxidation product. However, once the wheat flour was processed, a strong, large signal at the center field could be detected throughout all the processing steps.…”

Section: Effects Of Processing On Free Radical Content Of Dried Noodlesmentioning

confidence: 99%

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Changes of lipids in noodle dough and dried noodles during industrial processing

Yang

Huang

Xing

et al. 2021

Journal of Food Science

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This study investigated the changes of lipids during the industrial preparation of noodle dough and dried noodles, including the hydration, sheeting, and drying processes. The results showed that industrial processing markedly influenced the stability of lipids during the preparation of dried noodles. The contents of total free fatty acids, polyunsaturated fatty acids, and free lipids were reduced, while peroxide values increased during the hydration and sheeting processes, showing the instability of lipids. The increase in lipid oxidation may have been due to the activation of lipoxygenase. Although its activity declined by 45.7% in the hydration process compared to that of the native wheat flour (198.5 ± 20.4 U/g/min), the residue activity should have been high enough to oxidize lipids. Interestingly, lipase activity remained relatively stable.In addition, an obvious increase of carbon-centered free radicals was observed during the entire processing. In conclusion, the industrial processing, especially the hydration process, markedly changed the lipid profile and promoted lipid oxidation during the preparation of dried noodles. Practical Application: The present study showed the positive relationship between endogenous lipid degrading enzymes and the degradation of lipids and elucidated the role of industrial processing on lipid stability in noodle dough and dried noodles. The results of the present study will also help us to understand more about the sensory quality of dried noodles during preparation, as well as to develop high quality of wheat-based food products.

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Section: Effects Of Processing On Free Radical Content Of Dried Noodlessupporting

confidence: 60%

Section: Effects Of Processing On Free Radical Content Of Dried Noodlesmentioning

confidence: 99%

Changes of lipids in noodle dough and dried noodles during industrial processing

Yang

Huang

Xing

et al. 2021

Journal of Food Science

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“…On the other hand, the influence of thermal pre-treatments on the storage of flour has been studied to evaluate the generation of free radicals and their impact on endogenous antioxidants (Andersen et al 2011), as well as the possible intervention of degrading enzymes (Rodríguez-Amaya 1997).…”

Section: Stability Of Carotenoids During the Post-harvest Storage Of mentioning

confidence: 99%

Carotenoids in cereals: an ancient resource with present and future applications

Mellado-Ortega

Hornero‐Méndez

2015

Phytochem Rev

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Cereals are considered to be a major source of carbohydrates and proteins as well as minor micronutrients such as mineral, vitamins and antioxidants, including carotenoids. Carotenoids are natural lipophilic pigments biosynthesized mainly by plants, and certain bacteria and fungi. Cereals, although having a low carotenoid content when compared with the majority of fruits and vegetables, may have an important impact in the nutritional status of consumers. The daily consumption of cereals, and products derived from them, by a large part of the population, especially in underdeveloped and developing countries, makes cereals a contributor of carotenoids which should not be overlooked and must be taken into consideration in biofortification strategies. In the present manuscript, we revise the existing information about the composition and distribution of carotenoids in cereals, highlighting factors which alter their profile, such as domestication of wild varieties, genotype, storage, milling and processing techniques. Strategies for stimulating the carotenoid content in cereals, either by means of traditional breeding methods or by genetic manipulation, are also discussed.

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