The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals.

Antioxidants / analysis Antipsychotic Agents Breakfast Edible Grain / chemistry Hordeum / chemistry Phenols / analysis Polyphenols / analysis Sorghum / chemistry Triticum / chemistry
breakfast cereal functional food germination grain malted polyphenols ready-to-eat (RTE)

Journal

Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052

Informations de publication

Date de publication:
Sep 2022
Historique:
revised: 06 07 2022
received: 02 02 2022
accepted: 11 07 2022
pubmed: 24 8 2022
medline: 23 9 2022
entrez: 23 8 2022
Statut: ppublish

Résumé

Breakfast cereals are popular grain foods and sources of polyphenols. Malting alters polyphenol content and activity; however, effects are varied. The total polyphenol content (TPC), radical scavenging activity (RSA), and polyphenol profile were analyzed in unmalted and malted grains (wheat, barley, and sorghum) and breakfast cereals (wheat, barley) by Folin Ciocalteu Reagent (FCR), % inhibition of the free radical 2,2-diphenyl-1-picryl-hydrazyl, and high performance liquid chromatography. Higher TPC was observed in all malted grains and breakfast cereals compared with unmalted samples (p < 0.05). Higher RSA was also observed in all malted samples compared to unmalted samples (p < 0.05) except for wheat grain to malted wheat grain. In this study, malting induced additional polyphenols and antioxidant activity in grains and cereal products. Malted grain breakfast cereals may be practical sources of polyphenol antioxidants. PRACTICAL APPLICATION: This study utilized malting in a unique way to investigate potential health benefits of polyphenols and antioxidant activity in grains (wheat, barley, and sorghum) and ready-to-eat breakfast cereals (wheat and barley). This study found that grains and breakfast cereals are important sources of antioxidant polyphenols, and these were significantly increased in malted varieties. Understanding this is important as grains and breakfast cereals are widely consumed staple foods. Consuming healthier grain products may be a practical strategy in reducing the risk of noncommunicable diseases such as colorectal cancer and type-2 diabetes, where wholegrain consumption may be important in prevention.

Identifiants

DOI: 10.1111/1750-3841.16271 PMID: 35998111
pubmed: 35998111
doi: 10.1111/1750-3841.16271
doi:

Substances chimiques

Antioxidants 0
Antipsychotic Agents 0
Phenols 0
Polyphenols 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

4188-4202

Informations de copyright

© 2022 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.

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Auteurs

Kristina Vingrys (K)

Institute for Health and Sport, Victoria University, Melbourne, Victoria, Australia.
First Year College, Victoria University, Melbourne, Victoria, Australia.
ORCID: 0000-0002-2118-4254

Michael Mathai (M)

Institute for Health and Sport, Victoria University, Melbourne, Victoria, Australia.

John F Ashton (JF)

Sanitarium Development and Innovation, Cooranbong, NSW, Australia.

Lily Stojanovska (L)

Institute for Health and Sport, Victoria University, Melbourne, Victoria, Australia.
Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, UAE.

Todor Vasiljevic (T)

Institute for Sustainable Industries and Liveable Cities, Victoria University, Melbourne, Victoria, Australia.

Andrew J McAinch (AJ)

Institute for Health and Sport, Victoria University, Melbourne, Victoria, Australia.
Australian Institute for Musculoskeletal Science (AIMSS), College of Health and Biomedicine, Victoria University, Melbourne, Victoria, Australia.

Osaana N Donkor (ON)

Institute for Sustainable Industries and Liveable Cities, Victoria University, Melbourne, Victoria, Australia.
ORCID: 0000-0001-9565-9024

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Classifications MeSH

questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Agents protecteurs › Antioxydants › The effect of malting on phenolic compounds...
questionsmedicales.fr › Actions chimiques et utilisations › Actions pharmacologiques › Utilisations thérapeutiques › Agents du système nerveux central › Psychoanaleptiques › Tranquillisants › Neuroleptiques › The effect of malting on phenolic compounds...
questionsmedicales.fr › Aliments et boissons › Aliments › Repas › Petit-déjeuner › The effect of malting on phenolic compounds...
questionsmedicales.fr › Aliments et boissons › Aliments › Graines › Grains comestibles › The effect of malting on phenolic compounds...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Poaceae › Hordeum › The effect of malting on phenolic compounds...
questionsmedicales.fr › Composés chimiques organiques › Hydrocarbures › Hydrocarbures cycliques › Hydrocarbures aromatiques › Dérivés du benzène › Phénols › The effect of malting on phenolic compounds...
questionsmedicales.fr › Composés chimiques organiques › Hydrocarbures › Hydrocarbures cycliques › Hydrocarbures aromatiques › Dérivés du benzène › Phénols › Polyphénols › The effect of malting on phenolic compounds...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Poaceae › Sorghum › The effect of malting on phenolic compounds...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Poaceae › Triticum › The effect of malting on phenolic compounds...