Retention of alkylresorcinols, antioxidant activity and fatty acids following traditional hulled wheat processing

Alkyl aromatic derivatives from the endophytic fungus Cytospora rhizophorae

Two new alkylresorcinols named herein 5'-methoxy-integracins A-B (1-2), two new monomeric alkyl aromatic derivatives 3-(7-hydroxyheptyl)-5-methoxyphenol (5) and 7-(3,5-dihydroxyphenyl) heptyl acetate (6), along with four known compounds including integracins A-B (3-4), 2,4-dihydroxy-6-(8-hydroxyoctyl) benzene (7), and cytosporone B (8) were isolated from the endophytic fungus Cytospora rhizophorae A761. The structures of the four new compounds were elucidated by NMR, HRESIMS data, and electronic circular dichroism (ECD) calculations, whereas the compounds 1 and 2 were disclosed as a class of the natural rare-occurring dimeric alkylresorcinol derivatives. Moreover, the bioassays of the new compounds clarified that compound 1 was a potent inhibitor for the α-glucosidase, and compound 2 showed relatively good activity against the tumor cell lines. It is worth mentioning that the known compound integracin B (4) was first reported to display significant antibacterial activity against Staphylococcus aureus and methicillin-resistant Staphylococcus aureus (MRSA) with MIC values of 6.25 μg ml^-1.

Effects of several production methods on technological, textural and sensorial properties of emmer (Triticum turgidum ssp. dicoccum) bulgur

In recent years, the interest in primitive wheat species including emmer (Triticum turgidum ssp. dicoccum) wheat and their characteristics have increased due to natural food trends. Bulgur is a nutritious and healthy product with long shelf life, produced from hard wheat species without the need for any additives. The basis of this study was to reveal the potential for bulgur production by the six production methods, combinations of three cooking (traditional, autoclave, microwave) and two drying (hot-air, microwave) methods of emmer wheat. In addition to some physical, chemical and technological properties of emmer wheat, yield, color, cooking time and textural and sensorial properties of the bulgur samples were investigated and statistically significant differences (p < 0.05) were recorded among the bulgur samples. Autoclave cooking had a negative effect on color and got the lowest sensorial acceptability scores. Microwave drying increased fine bulgur formation and shortened the cooking time. The volume and weight increase indexes were increased more than hot-air drying thanks to physical effects of microwave drying on the structure. According to the texture analysis results, microwave cooking increased the adhesivity, and microwave drying increased hardness and springiness. In conclusion, emmer wheat have great potential for bulgur production, and traditional cooked + hot air dried samples had better bulgur properties in overall.

Bioavailability and Bioactivity of Alkylresorcinols from Different Cereal Products

Cereal products are the most important dietary source for energy intake and several bioactive compounds with high concentrations in the bran and the germ. Different cereal products provide a rich source of bioactive phytochemicals, namely, phenolic acids, carotenoids, tocopherols, alkylresorcinols, benzoxazines, phytosterols, and lignans. The bioactive substance alkylresorcinols (ARs) present in the whole cereal can inhibit enzyme activity, prevent bacterial or fungal infection, reduce cholesterol absorption, prevent cancer, and resist oxidation. In this paper, we discussed the biological activity of ARs in whole cereal products. Understanding the effects of processing on cereal phytochemicals will help us to develop improved processes for processing cereal foods with higher retention rates of bioactive compounds.

Assessment of phytochemical compounds in functional couscous: Determination of free and bound phenols and alkylresorcinols

The aim of this study was to evaluate the content of free and bound phenols and alkylresorcinols in functional couscous enriched with barley coarse fraction obtained by air classification. Two different levels of enriched barley flour (20 and 30%) were used for the formulation of couscous and they were compared with a control couscous made with 100% of semolina. HPLC-ESI-TOF-MS was used to determine the phenolic composition in couscous samples. Total free phenolic compounds content in control couscous was 182 μg/100 g d.m. This amount increases significantly when coarse barley flour is added reaching value of 2273 μg/100 g d.m. and 2978 μg/100 g d.m. when 20 and 30% of barley coarse fraction was used, respectively. Moreover, the main free phenolic compounds in enriched barley samples are represented by flavan-3-ols. Bound phenols ranged from 5242 μg/100 g d.m. for control couscous to 27,092 μg/100 g d.m. for couscous with 30% of barley coarse fraction with a strong prevalence of phenolic acids. Finally, regarding alkylresorcinol compounds, they ranged from 1.01 mg/g d.m. for control couscous to 2.46 mg/g d.m. for couscous with 30% of barley coarse fraction. In conclusion, on the basis of obtained results, barley coarse fraction can be considered a good ingredient to develop functional couscous naturally enriched of phenolic compounds and alkylresorcinols.