Phenols, lignans and antioxidant properties of legume and sweet chestnut flours

Durazzo, Alessandra; Turfani, Valeria; Azzini, Elena; Maiani, Giuseppe; Carcea, Marina

doi:10.1016/j.foodchem.2012.09.062

Cited by 93 publications

(65 citation statements)

References 52 publications

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“…In previous studies a specific procedure to evaluate extractable and bound phenolic compounds was assessed [17,18]. …”

Section: Introductionmentioning

confidence: 99%

Evaluation of Antioxidant Properties in Cereals: Study of Some Traditional Italian Wheats

Durazzo¹,

Casale²,

Melini³

et al. 2015

Foods

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Whole grain cereals contain a wide range of phytochemicals and it is often difficult to ascribe protective effects on metabolic health to any one particular constituent. The interactions among bioactive components, which contribute highly to the total antioxidant capacity of cereals, represent the first step in the evaluation of food potential health benefits. This research focused on the determination of antioxidant properties in grains and whole flours of some traditional Italian wheats. Results showed that hydrolysable polyphenols in grains are 85% of total polyphenols and contribute 95% of the total antioxidant properties, which indicates that hydrolysable polyphenols represent an important fraction of polyphenols in cereals. The distinction between extractable and non-extractable antioxidants was shown to be of paramount importance for an adequate determination of antioxidant capacity in cereals and represents a key element in the definition of potential nutritional value of the food matrix under consideration.

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“…In previous studies a specific procedure to evaluate extractable and bound phenolic compounds was assessed [17,18]. …”

Section: Introductionmentioning

confidence: 99%

Evaluation of Antioxidant Properties in Cereals: Study of Some Traditional Italian Wheats

Durazzo¹,

Casale²,

Melini³

et al. 2015

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Soy flour contained 1.30 mg secoisolariciresinol/kg dw and trace levels of matairesinol (Liggins et al, 2000c;Mazur et al, 1996). Chickpea flour contained 0.222 mg lariciresinol/kg dw and 0.085 mg pinoresinol/kg dw (Durazzo et al, 2013). No secoisolariciresinol or matairesinol was detected.…”

Section: Lignans In Legumesmentioning

confidence: 97%

“…Green lentil flour and red lentil flour contained similar levels of secoisolariciresinol (1.74 and 0.82 mg/kg dw), lariciresinol (1.64 and 1.77 mg/kg dw), matairesinol (0.49 and 0.47 mg/kg dw), and pinoresinol (1.74 and 1.20 mg/kg dw) (Durazzo et al, 2013). Soy flour contained 1.30 mg secoisolariciresinol/kg dw and trace levels of matairesinol (Liggins et al, 2000c;Mazur et al, 1996).…”

Section: Lignans In Legumesmentioning

confidence: 98%

“…It was found that cashew nuts contain 0.022 mg/kg dw and walnuts 0.032 mg/kg dw, whereas no 7-hydroxymatairesinol was found in almonds (Smeds et al, 2007). In a flour made of sweet chestnut the levels of secoisolariciresinol, lariciresinol, pinoresinol, and isolariciresinol were 6.04, 0.899, 0.724 and 2.14 mg/kg dw, respectively (Durazzo et al, 2013). Mazur & Adlercreutz, 1998;Liggins et al, 2000c;Milder et al, 2005;Kuhnle et al, 2007Kuhnle et al, , 2009bPenalvo et al, 2005Penalvo et al, , 2008Smeds et al, 2012.…”

Section: Lignans In Nutsmentioning

confidence: 99%

“…Source: Mazur et al, 1996;Nilsson et al, 1997;Mazur & Adlercreutz, 1998;Setchell et al, 1999;Liggins et al, 2000c;Kraushofer & Sontag, 2002;Eliasson et al, 2003;Begum et al, 2004;Milder et al, 2005;Penalvo et al, 2005;Schwartz and Sontag, 2006;Thompson et al, 2006;Dinelli et al, 2007;Smeds et al, 2007Smeds et al, , 2009Smeds et al, , 2012Kuhnle et al, 2008bKuhnle et al, , 2009aDurazzo et al, 2013. .…”

Section: Lignans In Other Foodstuffsmentioning

confidence: 99%

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