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Jiménez-Pulido IJ, Martín-Diana AB, Tomé-Sánchez I, de Luis D, Martínez-Villaluenga C, Rico D. Boosting Synergistic Antioxidant and Anti-Inflammatory Properties Blending Cereal-Based Nutraceuticals Produced Using Sprouting and Hydrolysis Tools. Foods 2024; 13:1868. [PMID: 38928809 PMCID: PMC11203053 DOI: 10.3390/foods13121868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 06/09/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024] Open
Abstract
Nutraceuticals obtained from sprouted wheat and oat grains and processing by-products (bran and hull, respectively) naturally containing antioxidant and anti-inflammatory compounds were evaluated. The objective of this study was the development of a cereal-based nutraceutical formula combining extracts from sprouts and by-products and the exploration for potential synergetic effects in their bioactive properties. The antioxidant and anti-inflammatory capacities, glycemic index, phytic acid, and β-glucan of individual wheat bran hydrolysate (EH-WB), sprouted wheat (SW), oat hull hydrolysate (EH-OH), sprouted oat (SO), and combined ingredients (CI 1, CI 2, and CI3) were used to tailor an optimal nutraceutical formula. The three blend ingredients (CI 1, CI2, and CI3) were formulated at different ratios (EH-WB:SW:EH-OH:SO; 1:1:1:1, 2:1:2:1, and 1:2:1:2, w:w:w:w, respectively). The resulting mixtures showed total phenol (TPs) content ranging from 412.93 to 2556.66 µmol GAE 100 g-1 and antioxidant capacity values from 808.14 to 22,152.54 µmol TE 100 g-1 (ORAC) and 1914.05 to 7261.32 µmol TE 100 g-1 (ABTS•+), with Fe3+ reducing ability from 734. 02 to 8674.51 mmol reduced Fe 100 g-1 (FRAP) for the individual ingredients produced from EH-WB and EH-OH, where high antioxidant activity was observed. However, the anti-inflammatory results exhibited an interesting behavior, with a potentially synergistic effect of the individual ingredients. This effect was observed in CI2 and CI3, resulting in a higher ability to inhibit IL-6 and TNF-α than expected based on the anti-inflammatory values of their individual ingredients. Similar to the antioxidant properties, oat-based ingredients significantly contributed more to the anti-inflammatory properties of the overall mixture. This contribution is likely associated with the β-glucans and avenanthramides present in oats. To ensure the bioaccessibility of these ingredients, further studies including simulated digestion protocols would be necessary. The ingredient formulated with a 2:1 hydrolysate-to-sprout ratio was the most effective combination, reaching higher biological characteristics.
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Affiliation(s)
- Iván Jesús Jiménez-Pulido
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (I.J.J.-P.); (A.B.M.-D.)
| | - Ana Belén Martín-Diana
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (I.J.J.-P.); (A.B.M.-D.)
| | - Irene Tomé-Sánchez
- Department of Technological Processes and Biotechnology (DPTB), Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), 28040 Madrid, Spain; (I.T.-S.); (C.M.-V.)
| | - Daniel de Luis
- Endocrinology and Clinical Nutrition Research Center (IENVA), Faculty of Medicine, University of Valladolid, Av. Ramón y Cajal, 3, 47003 Valladolid, Spain;
| | - Cristina Martínez-Villaluenga
- Department of Technological Processes and Biotechnology (DPTB), Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), 28040 Madrid, Spain; (I.T.-S.); (C.M.-V.)
| | - Daniel Rico
- Endocrinology and Clinical Nutrition Research Center (IENVA), Faculty of Medicine, University of Valladolid, Av. Ramón y Cajal, 3, 47003 Valladolid, Spain;
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Singh S, Sharma H, Ramankutty R, Ramaswamy S. Review on Nutritional Potential of Underutilized Millets as a Miracle Grain. Curr Pharm Biotechnol 2024; 25:1082-1098. [PMID: 37861015 DOI: 10.2174/0113892010248721230921093208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2023] [Revised: 08/01/2023] [Accepted: 08/18/2023] [Indexed: 10/21/2023]
Abstract
The current situation, which includes changes in eating habits, an increasing population, and the unrestricted use of natural resources, has resulted in a lack of resources that could be used to provide nourishing food to everyone. Natural plant resources are quickly being depleted, so it is necessary to consider new alternatives. In addition to the staple grains of rice and wheat, many other crops are being consumed that need to be utilized to their full potential and have the potential to replace the staple crops. Millets are one of the most important underutilized crops that have the potential to be used as a nutricereal. Millets have a high nutritional value, do not produce acids, do not contain gluten, and can contribute to a healthy diet. Due to a lack of awareness regarding the nutritional value of millets, their consumption is still restricted to the population that adheres to conventional diets and is economically disadvantaged even though millets contain a significant amount of nutrients. Millets are becoming increasingly unpopular due to a lack of processing technologies, food subsidies, and the inconvenience of preparing food with millets. Millets are a Nutricereal rich in carbohydrates, dietary fibers, energy, essential fatty acids, proteins, vitamin B, and minerals such as calcium, iron, magnesium, potassium, and zinc. These nutrients help to protect against post-translational diseases such as diabetes, cancer, cardiovascular disease, and celiac disease, among others. Millets are beneficial for controlling blood pressure, blood sugar level, and thyroid function; however, despite these functional properties, millets consumption has declined. Utilizing millets and other staple food crops to develop alternative food sources has become a new area of focus for businesses in the food industry. In addition, millet consumption can help foster immunity and health, which is essential in strengthening our fight against malnutrition in children and adolescents. In this article, the authors examine the potential of millets in terms of their nutricereal qualities.
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Affiliation(s)
- Sonia Singh
- Institute of Pharmaceutical Research, GLA University Mathura, U.P: 281406, India
| | - Himanshu Sharma
- Department of Computer Engineering & Applications, GLA University Mathura, U.P: 281406, India
| | | | - Sarada Ramaswamy
- Datha Ayuryoga International Health Institute, D.O.O, Podgorica, Montenegro
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Vinci G, Prencipe SA, Armeli F, Businaro R. A Multimethodological Approach for the Valorization of "Senatore Cappelli" Wheat Milling By-Products as a Source of Bioactive Compounds and Nutraceutical Activity. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:5057. [PMID: 36981970 PMCID: PMC10048793 DOI: 10.3390/ijerph20065057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/08/2023] [Accepted: 03/10/2023] [Indexed: 06/18/2023]
Abstract
Wheat is the third most cultivated cereal in the world and represents the major contributor to human nutrition. Milling wheat by-products such as husks (17-20% of the total processing output weight), even if still containing high-value-added bioactive compounds, are often left untreated or unused, thus resulting in environmental and human health burdens. In these regards, the present study is aimed at evaluating in a multimethodological approach the nutraceutical properties of durum wheat husks belonging to the ancient cultivar "Senatore Cappelli", thus assessing their potential as bioactive compound sources in terms of phytochemical, cytotoxic, and nutraceutical properties. By means of HPLC-FD analyses, wheat husk samples analyzed revealed a higher content of serotonin, amounting to 35% of the total BAs, and were confirmed to occur at biogenic amines quality index (BAQI) values <10 mg/100 g. In addition, spectrophotometric assays showed a significant variable content in the phenolic (189.71-351.14 mg GAE/100 g) and antioxidant compounds (31.23-37.84 mg TE/100 g) within the wheat husk samples analyzed, according to the different cultivar areas of origin. Considering wheat husk extracts' anti-inflammatory and antioxidant activity, in vitro analyses were performed on BV-2 murine microglia cells cultured in the presence or absence of LPS, thus evaluating their ability to promote microglia polarization towards an anti-inflammatory phenotype. Cytotoxicity assays showed that wheat extracts do not affect microglia viability. Wheat husks activity on microglial polarization was assessed by analyzing the expression of M1 and M2 markers' mRNA by RT-PCR. Wheat husk antioxidant activity was assessed by analysis of NRF2 and SOD1 mRNA expression. Moreover, the sustainability assessment for the recovery of bioactive components from wheat by-products was carried out by applying the life cycle assessment (LCA) methodology using SimaPro v9.2.2. software.
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Affiliation(s)
- Giuliana Vinci
- Department of Management, Sapienza University of Rome, 00161 Rome, Italy
| | | | - Federica Armeli
- Department of Medico-Surgical Sciences and Biotechnologies, Sapienza University of Rome, Corso della Repubblica 79, 04100 Latina, Italy
| | - Rita Businaro
- Department of Medico-Surgical Sciences and Biotechnologies, Sapienza University of Rome, Corso della Repubblica 79, 04100 Latina, Italy
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Zingale S, Spina A, Ingrao C, Fallico B, Timpanaro G, Anastasi U, Guarnaccia P. Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review. PLANTS (BASEL, SWITZERLAND) 2023; 12:530. [PMID: 36771615 PMCID: PMC9920027 DOI: 10.3390/plants12030530] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/30/2022] [Accepted: 01/20/2023] [Indexed: 06/18/2023]
Abstract
Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated. Its grain also represents a staple and highly versatile ingredient in the development of health foods. Nonetheless, the aspects determining durum wheat's health quality and their interactions are many, complex, and not entirely known. Therefore, the present systematic literature review aims at advancing the understanding of the relationships among nutritional, health, and technological properties of durum wheat grain, semolina, and pasta, by evaluating the factors that, either positively or negatively, can affect the quality of the products. Scopus, Science Direct, and Web of Science databases were systematically searched utilising sets of keywords following the PRISMA guidelines, and the relevant results of the definitive 154 eligible studies were presented and discussed. Thus, the review identified the most promising strategies to improve durum wheat quality and highlighted the importance of adopting multidisciplinary approaches for such purposes.
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Affiliation(s)
- Silvia Zingale
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Alfio Spina
- Agricultural Research Council and Economics (CREA)—Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy
| | - Carlo Ingrao
- Department of Economics, Management and Business Law, University of Bari Aldo Moro, Largo Abbazia Santa Scolastica, 53, 70124 Bari, Italy
| | - Biagio Fallico
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Giuseppe Timpanaro
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Umberto Anastasi
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Paolo Guarnaccia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
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Tian W, Jaenisch B, Gui Y, Hu R, Chen G, Lollato RP, Li Y. Effect of environment and field management strategies on phenolic acid profiles of hard red winter wheat genotypes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2424-2431. [PMID: 34632585 DOI: 10.1002/jsfa.11581] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 09/10/2021] [Accepted: 10/11/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Integrated wheat management strategies can affect grain yield and flour end-use properties. However, the effect of integrated management and its interaction with environmental factors on the phenolic acid profiles of wheat has not been reported. The phenolic acid profile has become another parameter for the evaluation of wheat quality due to its potential health benefits. RESULTS Year × location × management and year × management × genotype interactions were significant for the total phenolic content (TPC) of wheat samples. The year × location × management × genotype interaction was significant for the concentration of trans-ferulic acid and several other phenolic acids. Field management practices with no fungicide application (e.g., farmer's practice, enhanced fertility) may lead to increased accumulation of phenolic compounds, especially for WB4458, which is more susceptible to fungi infection. However, this effect was also related to growing year and location. Higher soil nitrogen content at sowing also seems to affect the TPC and phenolic acid concentration positively. CONCLUSION Wheat phenolic acid profiles are affected by genotype, field management, environment, and their interactions. Intensified field management, in particular, may lead to decreased concentration of wheat phytochemicals. The level of naturally occurring nitrogen in the soil may also affect the accumulation of wheat phytochemicals. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Wenfei Tian
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Brent Jaenisch
- Department of Agronomy, Kansas State University, Manhattan, KS, USA
| | - Yijie Gui
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- Institute of Biotechnology, Fujian Academy of Agricultural Sciences, Fuzhou, China
| | - Ruijia Hu
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Gengjun Chen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Romulo P Lollato
- Department of Agronomy, Kansas State University, Manhattan, KS, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
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6
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De Santis MA, Soccio M, Laus MN, Flagella Z. Influence of Drought and Salt Stress on Durum Wheat Grain Quality and Composition: A Review. PLANTS (BASEL, SWITZERLAND) 2021; 10:2599. [PMID: 34961071 PMCID: PMC8708103 DOI: 10.3390/plants10122599] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 11/21/2021] [Accepted: 11/22/2021] [Indexed: 05/09/2023]
Abstract
Durum wheat is a staple crop for the Mediterranean diet because of its adaptability to environmental pressure and for its large use in cereal-based food products, such as pasta and bread, as a source of calories and proteins. Durum wheat whole grains are also highly valued for their peculiar amount of dietary fiber and minerals, as well as bioactive compounds of particular interest for their putative health-beneficial properties, including polyphenols, carotenoids, tocopherols, tocotrienols, and phytosterols. In Mediterranean environments, durum wheat is mostly grown under rainfed conditions, where the crop often experiences environmental stresses, especially water deficit and soil salinity that may induce a hyperosmotic stress. In particular, changes in C and N accumulation due to these abiotic conditions, during grain filling, can influence starch and storage protein amount and composition in durum wheat caryopsis, thus influencing yield and quality traits. Recent advancements regarding the influence of water deficit and salinity stress on durum wheat are critically discussed. In particular, a focus on stress-induced changes in (a) grain protein content and composition in relation to technological and health quality; (b) starch and dietary fiber accumulation and composition; (c) phytochemical composition; (d) health-related grain micronutrient accumulation, such as Fe and Zn.
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Affiliation(s)
- Michele Andrea De Santis
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, Italy; (M.S.); (M.N.L.)
| | | | | | - Zina Flagella
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, Italy; (M.S.); (M.N.L.)
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7
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Liu J, Yu LL, Wu Y. Bioactive Components and Health Beneficial Properties of Whole Wheat Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12904-12915. [PMID: 32324395 DOI: 10.1021/acs.jafc.0c00705] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Epidemiological studies have found that whole wheat consumption is inversely associated with the risk of chronic diseases, such as obesity, type 2 diabetes, cardiovascular diseases, and cancer. The health benefits of whole wheat foods are attributed to their bioactive components, including phytochemicals and dietary fiber. In this review, the current studies regarding bioactive components and their health-promoting roles and the underlying mechanisms were summarized and discussed. The current research advances in processing technologies capable of potentially enhancing the nutritional quality of wheat and wheat-based foods were also included. This review may promote the research, development, and consumption of whole wheat foods in reducing the risk of human chronic diseases.
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Affiliation(s)
- Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, People's Republic of China
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
| | - Yanbei Wu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, People's Republic of China
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8
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Ciccoritti R, Taddei F, Gazza L, Nocente F. Influence of kernel thermal pre-treatments on 5-n-alkylresorcinols, polyphenols and antioxidant activity of durum and einkorn wheat. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03627-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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Esteki M, Shahsavari Z, Simal-Gandara J. Gas Chromatographic Fingerprinting Coupled to Chemometrics for Food Authentication. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649691] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- M. Esteki
- Department of Chemistry, University of Zanjan, Zanjan, Iran
| | - Z. Shahsavari
- Department of Chemistry, University of Zanjan, Zanjan, Iran
| | - J. Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo – Ourense Campus, Ourense, Spain
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10
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Nithiyanantham S, Kalaiselvi P, Mahomoodally MF, Zengin G, Abirami A, Srinivasan G. Nutritional and functional roles of millets-A review. J Food Biochem 2019; 43:e12859. [PMID: 31353706 DOI: 10.1111/jfbc.12859] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 03/29/2019] [Accepted: 03/30/2019] [Indexed: 12/11/2022]
Abstract
The available cultivable plant-based food resources in developing tropical countries are inadequate to supply proteins for both human and animals. Such limition of available plant food sources are due to shrinking of agricultural land, rapid urbanization, climate change, and tough competition between food and feed industries for existing food and feed crops. However, the cheapest food materials are those that are derived from plant sources which although they occur in abundance in nature, are still underutilized. At this juncture, identification, evaluation, and introduction of underexploited millet crops, including crops of tribal utility which are generally rich in protein is one of the long-term viable solutions for a sustainable supply of food and feed materials. In view of the above, the present review endeavors to highlight the nutritional and functional potential of underexploited millet crops. PRACTICAL APPLICATIONS: Millets are an important food crop at a global level with a significant economic impact on developing countries. Millets have advantageous characteristics as they are drought and pest-resistance grains. Millets are considered as high-energy yielding nourishing foods which help in addressing malnutrition. Millet-based foods are considered as potential prebiotic and probiotics with prospective health benefits. Grains of these millet species are widely consumed as a source of traditional medicines and important food to preserve health.
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Affiliation(s)
- Srinivasan Nithiyanantham
- Environment-Omics-Disease Research Center, China Medical University Hospital, China Medical University, Taichung, Taiwan
| | - Palanisamy Kalaiselvi
- Graduate Institute of Clinical Medical Sciences, China Medical University, Taichung, Taiwan
| | | | - Gokhan Zengin
- Science Faculty, Department of Biology, Selcuk University, Konya, Turkey
| | - Arumugam Abirami
- Department of Environmental Sciences, Bharathiar University, Coimbatore, India
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11
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Ciccoritti R, Nocente F, Sgrulletta D, Gazza L. Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by a novel pasta-making process. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.034] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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12
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Benincasa P, Falcinelli B, Lutts S, Stagnari F, Galieni A. Sprouted Grains: A Comprehensive Review. Nutrients 2019; 11:E421. [PMID: 30781547 PMCID: PMC6413227 DOI: 10.3390/nu11020421] [Citation(s) in RCA: 152] [Impact Index Per Article: 30.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/02/2019] [Accepted: 02/13/2019] [Indexed: 11/27/2022] Open
Abstract
In the last decade, there has been an increase in the use of sprouted grains in human diet and a parallel increase in the scientific literature dealing with their nutritional traits and phytochemical contents. This review examines the physiological and biochemical changes during the germination process, and the effects on final sprout composition in terms of macro- and micro-nutrients and bioactive compounds. The main factors affecting sprout composition are taken into consideration: genotype, environmental conditions experimented by the mother plant, germination conditions. In particular, the review deepens the recent knowledge on the possible elicitation factors useful for increasing the phytochemical contents. Microbiological risks and post-harvest technologies are also evaluated, and a brief summary is given of some important in vivo studies matching with the use of grain sprouts in the diet. All the species belonging to Poaceae (Gramineae) family as well as pseudocereals species are included.
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Affiliation(s)
- Paolo Benincasa
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Beatrice Falcinelli
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Stanley Lutts
- Groupe de Recherche en Physiologie végétale, Earth and Life Institute-Agronomy (ELI-A), Université catholique de Louvain, 5 (Bte 7.07.13) Place Croix du Sud, 1348 Louvain-la-Neuve, Belgium.
| | - Fabio Stagnari
- Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via Carlo Lerici 1, 64023 Teramo, Italy.
| | - Angelica Galieni
- Council for Agricultural Research and Economics, Research Centre for Vegetable and Ornamental Crops, Via Salaria 1, 63030 Monsampolo del Tronto, Italy.
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13
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Righetti L, Cirlini M, Folloni S, Ranieri R, Galaverna G, Bertuzzi T, Dall’Asta C, Battilani P, Giorni P. 5-n-alkylresorcinols but not hydroxycinnamic acids are directly related to a lower accumulation of deoxynivalenol and its glucoside in Triticum spp. Genotypes with different ploidity levels. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2018.11.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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14
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Giambanelli E, Ferioli F, D’Antuono FL. Alkylresorcinols and fatty acids in primitive wheat populations of Italian and Black sea region countries origin. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.02.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Saleh ASM, Wang P, Wang N, Yang S, Xiao Z. Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges. Crit Rev Food Sci Nutr 2018; 59:207-227. [PMID: 28846456 DOI: 10.1080/10408398.2017.1363711] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.
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Affiliation(s)
- Ahmed S M Saleh
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,b Department of Food Science and Technology , Faculty of Agriculture, Assiut University , Assiut , Egypt
| | - Peng Wang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,c College of Food Science , Northeast Agricultural University , Harbin , Heilongjiang , China
| | - Na Wang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,d College of Food , Shenyang Agricultural University , Shenyang , Liaoning , China
| | - Shu Yang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,d College of Food , Shenyang Agricultural University , Shenyang , Liaoning , China
| | - Zhigang Xiao
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,c College of Food Science , Northeast Agricultural University , Harbin , Heilongjiang , China
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Liu H, Bruce DR, Sissons M, Able AJ, Able JA. Genotype‐dependent changes in the phenolic content of durum under water‐deficit stress. Cereal Chem 2018. [DOI: 10.1002/cche.10007] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Haipei Liu
- School of Agriculture, Food and Wine Waite Research Institute University of Adelaide Glen Osmond SA Australia
| | - Dylan R. Bruce
- School of Agriculture, Food and Wine Waite Research Institute University of Adelaide Glen Osmond SA Australia
| | - Mike Sissons
- NSW Department of Primary Industries Tamworth Agricultural Institute Calala NSW Australia
| | - Amanda J. Able
- School of Agriculture, Food and Wine Waite Research Institute University of Adelaide Glen Osmond SA Australia
| | - Jason A. Able
- School of Agriculture, Food and Wine Waite Research Institute University of Adelaide Glen Osmond SA Australia
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17
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Ciccoritti R, Terracciano G, Cammerata A, Sgrulletta D, Del Frate V, Gazza L, Nocente F. Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value. FOOD SCI TECHNOL INT 2017; 24:242-250. [PMID: 29186998 DOI: 10.1177/1082013217745199] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
This work describes a process for producing durum wheat flour fractions with high potential nutritional value using grain pre-milling hydrothermal treatment and ultra-fine grinding (micronization), coupled with air classification. The difference of bioactive value of the flour fractions in relation to dietary fibre and phenolic compounds was monitored on four durum wheat cultivars by analysing total arabinoxylans, water extractable arabinoxylans and 5- n-alkylresorcinols. The extractability of the analysed compounds was most significantly affected by hydrothermal treatment. On average, the hydrothermally treated kernels compared with the untreated ones presented a marked increase of water extractable arabinoxylans and alkylresorcinols (about 25 and 48%, respectively), whereas slightly lower total arabinoxylans content (about 9%) was detected. The air classification applied on micronized kernels produced two flour fractions, coarse and fine, with the last showing, irrespective of the hydrothermal treatment, an increment of alkylresorcinols (24 and 22% in untreated and treated samples) and of total arabinoxylans (13 and 20% in untreated and treated samples) in comparison with the coarse one. The fine fraction (particles ≤ 120 µm), resulting richer in bioactive compounds, provides an interesting raw material to enrich traditional semolina in which, due to the removal of the external layers, the losses of total arabinoxylans and of alkylresorcinols were more than 60 and 90% alkylresorcinols, respectively, if compared with whole wheat grain.
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Affiliation(s)
- Roberto Ciccoritti
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
| | - Giovanna Terracciano
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
| | - Alessandro Cammerata
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
| | - Daniela Sgrulletta
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
| | - Viviana Del Frate
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
| | - Laura Gazza
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
| | - Francesca Nocente
- 462014 Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Rome, Italy
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18
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Di Silvestro R, Di Loreto A, Bosi S, Bregola V, Marotti I, Benedettelli S, Segura-Carretero A, Dinelli G. Environment and genotype effects on antioxidant properties of organically grown wheat varieties: a 3-year study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:641-649. [PMID: 27133233 DOI: 10.1002/jsfa.7782] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2016] [Revised: 04/13/2016] [Accepted: 04/25/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Wheat grain (Triticum aestivum L.) possesses significant amounts of antioxidants that contribute to the dietary antiradical protection against a number of chronic diseases. Despite the increasing interest in organic food among both consumers and scientists, the availability of literature studies concerning the environment effect under organic management is still scarce. The aim of this study was to evaluate the antioxidant properties of wheat varieties by considering the genotype response to different environmental factors under biodynamic management. RESULTS The soluble fraction of phenolic compounds was mainly determined by the environment, whereas a major genotypic effect was observed for the bound forms, which were present at higher amounts in red grain varieties. Moreover, a predominant effect of genotype was observed for yellow pigment content and antioxidant activity determined by the FRAP method. Despite some changes induced by environment, most genotypes had stable antioxidant properties and different phenolic profiles as determined by high-performance liquid chromatography-mass spectrometry, except for the old variety Inallettabile, which was the most sensitive to environmental fluctuations. CONCLUSION The red grain varieties Andriolo, Gentil rosso and Verna were identified as the most promising breeding material for the development of varieties with high nutraceutical value under low-input management. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Raffaella Di Silvestro
- Department of Agricultural Sciences, University of Bologna, 40127, Bologna, Italy
- Department of Food and Nutritional Sciences, University of Reading, Reading, RG6 6AP, UK
| | - Alessandro Di Loreto
- Department of Agricultural Sciences, University of Bologna, 40127, Bologna, Italy
| | - Sara Bosi
- Department of Agricultural Sciences, University of Bologna, 40127, Bologna, Italy
| | - Valeria Bregola
- Department of Agricultural Sciences, University of Bologna, 40127, Bologna, Italy
| | - Ilaria Marotti
- Department of Agricultural Sciences, University of Bologna, 40127, Bologna, Italy
| | - Stefano Benedettelli
- Department of Agrifood Production and Environmental Sciences, University of Florence, 50144, Florence, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, 18071, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), 18016, Granada, Spain
| | - Giovanni Dinelli
- Department of Agricultural Sciences, University of Bologna, 40127, Bologna, Italy
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19
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Martini D, Taddei F, Ciccoritti R, Pasquini M, Nicoletti I, Corradini D, D'Egidio MG. Variation of total antioxidant activity and of phenolic acid, total phenolics and yellow coloured pigments in durum wheat (Triticum turgidum L. var. durum) as a function of genotype, crop year and growing area. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.06.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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Ciccoritti R, Pasquini M, Sgrulletta D, Nocente F. Effect of 5-n-alkylresorcinol extracts from durum wheat whole grain on the growth of fusarium head blight (FHB) causal agents. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:43-50. [PMID: 25496267 DOI: 10.1021/jf5054518] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
In an approach toward the identification of ecofriendly compounds for fusarium head blight biocontrol, the in vitro antifungal activity of 5-n-alkylresorcinol (AR) extracts, obtained from durum wheat intact kernels, was tested. In comparison with ethyl acetate and acetone extracts containing AR, total inhibition of Fusarium graminearum spore germination was observed with cyclohexane extract, which also exhibited a significant fungistatic activity against F. graminearum, Fusarium culmorum, Fusarium avenaceum, and Fusarium poae. Additionally, the study of the influence of such variables as predrying of seeds and durum wheat genotype on AR cyclohexane extract properties allowed the association of its highest antifungal activity with the AR homologue composition and, in particular, with the presence of a higher C21:0/C23:0 ratio. The interesting finding of this study suggests a potential application of the AR homologues in crop protection systems and could be an important step toward the development of commercial formulations suitable to the prevention of fungal diseases.
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Martini D, Taddei F, Nicoletti I, Ciccoritti R, Corradini D, D'Egidio MG. Effects of Genotype and Environment on Phenolic Acids Content and Total Antioxidant Capacity in Durum Wheat. Cereal Chem 2014. [DOI: 10.1094/cchem-09-13-0201-cesi] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Daniela Martini
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per la Valorizzazione Qualitativa dei Cereali (CRA-QCE), Via Cassia 176, 00191 Rome, Italy
- Università Campus Bio-Medico, Via Alvaro del Portillo 21, 00128 Rome, Italy
| | - Federica Taddei
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per la Valorizzazione Qualitativa dei Cereali (CRA-QCE), Via Cassia 176, 00191 Rome, Italy
| | - Isabella Nicoletti
- Istituto di Metodologie Chimiche, Consiglio Nazionale delle Ricerche, Area della Ricerca di Roma 1, Via Salaria km 29.300, 00015 Montelibretti (RM), Italy
| | - Roberto Ciccoritti
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per la Valorizzazione Qualitativa dei Cereali (CRA-QCE), Via Cassia 176, 00191 Rome, Italy
- Università Campus Bio-Medico, Via Alvaro del Portillo 21, 00128 Rome, Italy
| | - Danilo Corradini
- Istituto di Metodologie Chimiche, Consiglio Nazionale delle Ricerche, Area della Ricerca di Roma 1, Via Salaria km 29.300, 00015 Montelibretti (RM), Italy
| | - Maria Grazia D'Egidio
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per la Valorizzazione Qualitativa dei Cereali (CRA-QCE), Via Cassia 176, 00191 Rome, Italy
- Corresponding author. Phone: +39-06-3295705. E-mail:
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22
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Shao Y, Tang F, Huang Y, Xu F, Chen Y, Tong C, Chen H, Bao J. Analysis of genotype × environment interactions for polyphenols and antioxidant capacity of rice by association mapping. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5361-8. [PMID: 24833475 DOI: 10.1021/jf500951e] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Uncovering the genetic basis of polyphenol content and antioxidant activity traits in rice accessions is important to improve the nutritional quality of whole grain rice and to ameliorate the increasing nutrition problem of the rice-eating population. In this study, 20 diverse rice accessions were planted in Hainan province, China, for 2 years to investigate the effects of genotype, environment, and their interactions on total phenolic (TPC), flavonoid (TFC), proanthocyanidins content (TPAC), ABTS, and DPPH radical scavenging activity by association mapping. Analyses of variance (ANOVA) showed that TPC, TFC, TPAC, ABTS, and DPPH were mainly affected by genetic variance, accounting for >94% of the total variance. The interaction between genotype × environment (G × E) was also highly significant (P < 0.001). Red-pericarp rice accumulates proanthocyanidins, which had significantly higher TPC, TFC, ABTS, and DPPH than white-pericarp rice. The correlation coefficient among these parameters were highly significant (r > 0.96; P < 0.001). Twenty-three putative unique loci were identified by association mapping. Five loci were close to previously identified genes or quantitative trait loci (QTLs). Among them, qPAC7-3 identified for TPAC in 2011 was near to the brown pericarp and seed coat (Rc) gene, and the locus at the qPC4/qFC4/qPAC4/qACA4/qACD4 cluster on chromosome 4 detected in two environments was near to a transcriptional activator A (Ra) gene. Some loci were identified in only one environment, indicating that these QTLs were sensitive to environment. This study provides a primary SNP-resource for further identification of genes responsible for polyhenol contents and antioxidant activity in rice whole grains.
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Affiliation(s)
- Yafang Shao
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University , Huajiachi Campus, Hangzhou, 310029, China
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