Variability in resistant starch, vitamins, carotenoids, phytochemicals and in-vitro antioxidant properties among diverse pigmented grains

Lakshmi, S Vasudha; Goudar, Giridhar; Singh, Mohar; Dhaliwal, H. S.; Sharma, Paras; Longvah, T.

doi:10.1007/s11694-021-00864-3

Cited by 23 publications

(4 citation statements)

References 82 publications

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“…Binary components CG–SQF (β 12 = −27.49; Supplementary Material, Table S1 ) and SQF–SCF (β 13 = 22.71; Supplementary Material, Table S1 ) promoted a decrease in parameter b *. A greater b * indicates a yellowish color, characteristic of the presence of carotenoids found in cereals and pseudocereals, mainly from lutein, zeaxanthin β-cryptoxanthin and β-carotene found in corn, quinoa [ 61 ] and cañihua [ 62 ]. These carotenoids are thermally degraded during the thermoplastic extrusion process, resulting in a partial loss of b * [ 63 ].…”

Section: Resultsmentioning

confidence: 99%

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

Paucar-Menacho

Schmiele

Lavado-Cruz

et al. 2022

Foods

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The tailored formulation of raw materials and the combination of grain germination and extrusion processes could be a promising strategy to achieve the desired goal of developing healthier expanded extrudates without compromising sensory properties. In this study, modifications in the nutritional, bioactive profile and physicochemical properties of corn extrudates as influenced by the complete or partial replacement by sprouted quinoa (Chenopodium quinoa Willd) and cañihua (Chenopodium pallidicaule Aellen) were investigated. A simplex centroid mixture design was used to study the effects of formulation on nutritional and physicochemical properties of extrudates, and a desirability function was applied to identify the optimal ingredient ratio in flour blends to achieve desired nutritional, texture and color goals. Partial incorporation of sprouted quinoa flour (SQF) and cañihua flour (SCF) in corn grits (CG)-based extrudates increased phytic acid (PA), total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA) and oxygen radical antioxidant activity (ORAC) of the extrudates. Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility. Two optimal formulations were identified: 0% CG, 14% SQF and 86% SCF (OPM1) and 24% CG, 17% SQF and 59% SCF (OPM2). The optimized extrudates showed a reduced amount of starch and remarkably higher content of total dietary fiber, protein, lipids, ash, PA, TSPC, GABA and ORAC as compared to those in 100% CG extrudates. During digestion, PA, TSPC, GABA and ORAC showed good stability in physiological conditions. Higher antioxidant activity and amounts of bioaccessible TSPC and GABA were found in OPM1 and OPM2 digestates as compared to those in 100% CG extrudates.

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Section: Resultsmentioning

confidence: 99%

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

Paucar-Menacho

Schmiele

Lavado-Cruz

et al. 2022

Foods

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“…The vanillin‐HCl assay was used to analyze the TPAC following the previously described method by Lakshmi et al (2021). In brief, 4% acidified methanol (4 mL) was used for the extraction of the sample (100 mg) at room temperature for 3 h, followed by centrifugation at 1107× g for 10 min.…”

Section: Methodsmentioning

confidence: 99%

Evaluating the bioaccessibility and antioxidant activity of polyphenols extracted from vegetables by‐product

Mahajan,

Sharma,

Goudar

et al. 2024

Food Bioengineering

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The processing of vegetables generates by‐products that are abundant in polyphenols and antioxidants. However, they degrade rapidly due to poor management and a short life expectancy. The present study aimed to evaluate the effect of in vitro digestion (IVD) on the phenolic compositions, antioxidant properties, and polyphenolic profile of the beetroot pomace (BP), carrot pomace (CP), and tomato pomace (TP) by‐products. The results showed a reduction in phenolic compositions for total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and total proanthocyanidin content (TPAC), which ranged between 27.55% and 63.34%, 16.38% and 31.43%, 32.58% and 77.41%, and 28.81% and 60.78%, after IVD, respectively. Similarly, antioxidant activity evaluated by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS•+), Ferric‐reducing antioxidant power (FRAP), metal chelating activity (MCA), and reducing power (RP), also showed a reduction. High‐performance liquid chromatography with photodiode array detection (HPLC‐DAD) analysis of individual polyphenols varied widely for free and bound phenolic fractions of samples. Among the polyphenolic fractions, catechin (CAT) and protocatechuic acid (PCA) were the highest in BP and CP, respectively in free forms, has shown to be increased after gastrointestinal digestion. Naringenin (NAR) was recorded with the highest both in their free and bound forms in TP and reduced postdigestion. To the best of our knowledge, the present study is the first report to evaluate the effect of IVD on free and bound individual polyphenolic content in evaluated samples.

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“…55 The carotenoids in colored rice are mainly lutein and β-carotene and a small amount of zeaxanthin is present. 56 Studies have also shown that the main components of carotenoids in black rice are lutein and zeaxanthin, 34 and the minor components are lycopene and β-carotene. 32 Although research on the vitamin composition of colored rice is limited, findings suggest that black and red rice are good sources of carotenoids.…”

Section: Reviewmentioning

confidence: 99%

Effect of processing methods and storage on the bioactive compounds of black rice (Oryza sativa L.): a review

Obadi,

2023

Food Funct.

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Variability in resistant starch, vitamins, carotenoids, phytochemicals and in-vitro antioxidant properties among diverse pigmented grains

Cited by 23 publications

References 82 publications

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

Evaluating the bioaccessibility and antioxidant activity of polyphenols extracted from vegetables by‐product

Effect of processing methods and storage on the bioactive compounds of black rice (Oryza sativa L.): a review

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