<i>In vitro</i> digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated <scp><i>Eragrostis tef</i></scp> L

Koubová, Eva; Mrázková, Martina; Sumczynski, Daniela; Orsavová, Jana

doi:10.1002/jsfa.8800

Cited by 12 publications

(17 citation statements)

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“…When used in baked foods, starch assists with texture and moisture retention. Fat comprises approximately 2.6-3.8% of teff grain mass [10][11][12]. A number of domestic and foreign publications have emphasized the therapeutic effects of milk thistle components in many diseases.…”

Section: Discussionmentioning

confidence: 99%

A case of allergy to Silybum marianum (milk thistle) and Eragrostis tef (teff)

Wojas¹,

Krzych‐Fałta²,

Samel-Kowalik³

et al. 2020

Allergy Asthma Clin Immunol

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Background: This paper presents a peculiar first case of an allergy to Silybum marianum (milk thistle) and Eragrostis tef (teff ). Both teff and milk thistle have been presented in the literature (both domestic and foreign) in a positive light, the former as a new part of gluten-free diet, and the latter as a treatment for a number of conditions, particularly those of the liver. Case presentation:A 29-year-old male presented at our clinic due to an episode of itching and burning in his mouth, swollen tongue, and difficulty swallowing following ingestion of teff flakes. He also reported sneezing, runny nose, watering and burning eyes, and wheezing following inhalation exposure to ground milk thistle. The patient's occupation is associated with exposure to these allergens. The patient underwent comprehensive allergy diagnostic assessments (including skin-prick testing, serum specific IgE levels, Faber test, spirometry, and acoustic rhinometry) and gastroenterological assessments. The diagnosis was established on skin tests with native allergens (milk thistle 16/35, teff flour 22/60, negative control 0/0, histamine 3/5) provided by the patient. There are no commercially available (standardized) tests for milk thistle or teff either in Poland or anywhere else in the world. Conclusions:Milk thistle is available in the form of dry, finely-ground preparations (which are used as additives to bread, soups, and yoghurts) and extracts (which are used as ingredients in over-the-counter herbal remedies). Teff is a gluten-free cereal whose grains are rich in methionine, calcium, iron, folic acid, and antioxidants. This case report presents milk thistle and teff as potentially new allergens. A literature review revealed no similar allergy cases in Poland or elsewhere in the world.

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Section: Discussionmentioning

confidence: 99%

A case of allergy to Silybum marianum (milk thistle) and Eragrostis tef (teff)

Wojas¹,

Krzych‐Fałta²,

Samel-Kowalik³

et al. 2020

Allergy Asthma Clin Immunol

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“…Similar results were reported by Min et al (2014) who showed that hydrothermal treatment of different rice varieties increased the bound phenolics and flavonoids content between 19%-62% and 17%-42%, respectively. Koubová, Mrázková, Sumczynski, and Orsavová (2017) analyzed the effect of different thermal treatments on the free and bound phytochemicals of Eragrostis tef L., an annual cereal grass, and…”

Section: Phenolic and Flavonoid Content Of Rb And Its Idfmentioning

confidence: 99%

Comparative assessment of functional properties, free and bound phenolic profile, antioxidant activity, and in vitro bioaccessibility of rye bran and its insoluble dietary fiber

et al. 2020

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In cereals, 95% of dietary fiber is associated with phenolic compounds. The present study examined the functional properties, phenolic composition, antioxidant activity, and in vitro bioaccessibility of phenolics and flavonoids present in rye bran (RB) and its insoluble dietary fiber (IDF). Compared to RB, higher functional properties (WHC, WRC, and OHC) were represented by IDF due to its porous structure. The IDF contained lower free but higher bound phenolics and flavonoids content as compared to RB, whereas highest total phenolics (556.6 mg GAE/100 g) and flavonoids (378.3 mg RE/100 g) content were observed in IDF. Results had identified significant differences (p < .05) in phenolic acids composition between RB and IDF determined by HPLC-MS and the total phenolic acids were higher in IDF. The antioxidant capacity of IDF was higher than RB in DPPH, FRAP, ABTS, and reducing power assay. However, the in vitro phenolics and flavonoids bioaccessibility of IDF was much lower because of its high content of bound phenolics and flavonoids. Practical applications A successful comparative study between RB and its IDF has been conducted in this research work that edifies the health benefits associated with the phytochemicals linked with RB and IDF. The present study also carries rich information regarding the cereal chemistry of RB that truly facilitates the food developers to specifically focus on the bioaccessibility of phenolic compounds present in IDF and RB. The findings about the functional properties and antioxidant capacities of RB and its IDF can also open new research horizons when dealing with food product development tasks, specifically related to therapeutic and medically tailored meals for the targeted customers.

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“…), known as enzymatic rancidity, as well as protecting them from external agents like oxygen and UV light that will act as prooxidant agents resulting in what is called autooxidative rancidity (refer to Chapter 2). The importance of the compartmentalization has been showed in this thesis (Chapter 4) when the grains were ground and stored; such a big difference in stability between intact grains ( Figure 5-1 The reason for that stability is presumably the amount of endogenous antioxidants present in those particular grains, for which antioxidant activities have already been reported in the literature (Alaunyte et al, 2012;Ixtaina, 2012;Kajla et al, 2015;Koubová et al, 2018;Morais, 2011;Zhu, 2018). (Surget, 2005).…”

Section: -Heptanonementioning

confidence: 64%

“…However these predictions are made just based on the FA composition without considering other factors like endogenous antioxidants or enzyme activity. In some cases, like flax and chia, it is likely they contain high antioxidant activity and that could prevent their oxidation (Alaunyte, Stojceska, Plunkett, Ainsworth, & Derbyshire, 2012;Ixtaina, 2012;Kajla, Sharma, & Sood, 2015;Koubová, Mrázková, Sumczynski, & Orsavová, 2018;Morais, 2011;Zhu, 2018). The results of the degradation of the FA will be shown and compared to the predictions just made.…”

Section: ❖ Abts Protocolmentioning

confidence: 96%

“…Secondary factors include higher antioxidant capacity e.g. from coloured white grains (Koubová et al, 2018), or a grain grown in a cooler climate will have more PUFAs and growing in a warm climate will have more saturated FA (Krishnan, 2011), that difference although it can help but will not be enough to prevent the lipid degradation since PUFAs will still be majority in grains FA…”

Section: -Heptanonementioning

confidence: 99%

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Lipid degradation during grain storage: markers, mechanisms and shelf-life extension treatments

Alandete¹

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Introduction:One of the challenges with whole grain ingredients, foods and meals is that they typically have a shorter shelf-life compared to equivalent products that contain refined grains, without a bran layer. This is primarily due to lipid degradation that leads to rancidity and is a major impediment to the further development of whole grain products. The consequent reduction in shelf life is due to the production of molecules with unpleasant scent and flavour caused by the lipid degradation which result from chemical or enzymatic modification of (primarily) bran-based lipids.The rate and extent of lipid degradation depends upon many factors including: the composition and structure of the seed/grain, the types of lipid present, the moisture content and any external catalysts such as the presence of some metals or simply exposure to light. Materials and methods:This work includes a comprehensive study of the different biological seed groups used in the food industry when creating different whole grain products included under the "whole grain" and "whole meal" label. The 11 samples selected were barley, red sorghum, white sorghum, teff, red quinoa, white quinoa, buckwheat, sunflower, flax, white chia and black chia. The samples (n=1188) were stored ground and intact under three different storage conditions at three different temperatures (4, 23, and 38°C) for up to 4 months to examine the reactions occurring in the samples: from the fresh seed (fatty acid composition), followed by lipid degradation, from hydroperoxides (hydroperoxide value), up to the volatile compounds production (head space analysis) at days 0, 2, 5, 10, 15, 20, 30, 60 and 110. Multivariate analysis was performed to identify the differences between samples, storage conditions and lipid composition. Based on these results: furan 2-ethyl-, furan 2-pentyl-, pentanal, heptanal, octanal, nonanal and 2-heptanone are the analytes that showed a statistical relation (p<0.05) and were strongly positively correlated with storage time were studied in detail. The goal was to find molecules that show a stable increase with time and could potentially be good quantitative markers of lipid degradation, so with future work and relating with sensory studies they could become markers of rancidity. A selection of samples were then used in an experiment to evaluate options to extend the shelf-life of ground whole grains, using natural treatments. The samples selected were: barley, quinoa white and flax, and they were treated with natural antioxidants (lemon myrtle and rosemary-tocopherol) and thermal treatments (dry heat and wet heat), compared with a chemical antioxidant (BHA) during storage for 14weeks at room temperature in closed vials. Headspace analysis was performed after 2, 4, 8 and 14weeks. Results:The results show that the seed fatty acid composition has a strong impact on lipid stability, except in the case of flax and chia black which based on the fatty acid composition should have been very unstable but were not. Endogenous antioxidant capacity can re...

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

Abstract: The sous-vide method may be recommended as the most suitable hydrothermal treatment for grains of teff when compared with water cooking and rice cooker methods. © 2017 Society of Chemical Industry.

Cited by 12 publications

References 25 publications

A case of allergy to Silybum marianum (milk thistle) and Eragrostis tef (teff)

A case of allergy to Silybum marianum (milk thistle) and Eragrostis tef (teff)

Comparative assessment of functional properties, free and bound phenolic profile, antioxidant activity, and in vitro bioaccessibility of rye bran and its insoluble dietary fiber

Lipid degradation during grain storage: markers, mechanisms and shelf-life extension treatments

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