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Özberk F, Martínez-Moreno F, Kuzmanović L, Ceoloni C, Özberk İ. Relaunching a Traditional Durum Wheat Product: New Cultivars and Introgression Lines Identified for Frike Making in Turkey. Foods 2023; 12:3037. [PMID: 37628036 PMCID: PMC10453173 DOI: 10.3390/foods12163037] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 08/09/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
Frike is an ancient and traditional food product prepared from early harvested whole wheat grain, particularly durum wheat (DW). Due to its many health beneficial effects, frike is considered a functional food. It is also a lucrative commodity, produced in various West Asian and North African countries and typically in Southeastern Turkey. However, no systematic assessment of the most-suitable genotypes for frike production in the region is available. This study aimed to carry out such an evaluation, based on frike yield, quality traits, marketing price, and profitability, on a set of 20 DW cultivars and DW-Thinopyrum ponticum introgression lines (ILs). The results based on a field trial performed in Gölbaşı (Adıyaman, Turkey) in the 2021-2022 season revealed the Turkish varieties Tüten-2002, Edessa, Artuklu, and Perre, together with the R5 IL to have the highest frike yields measured on 3 kg of roasted fresh spikes. The highest marketing prices were obtained by Turkish varieties Sariçanak-98, Burgos, Sümerli, and Artuklu, along with the R112 IL, excelling in quality traits. Considering all parameters, the Turkish cultivars Artuklu, Firat-93, and Sariçanak-98, besides the R112 IL, resulted in being the most-convenient genotypes for frike making, thus representing good candidates for maintaining cultural and genetic diversity in food production from a staple crop such as DW.
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Affiliation(s)
- Fethiye Özberk
- Akcakale Vocational College, University of Harran, 63300 Sanlıurfa, Turkey
| | | | - Ljiljana Kuzmanović
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy;
| | - Carla Ceoloni
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy;
| | - İrfan Özberk
- Department of Field Crops, University of Harran, 63300 Sanliurfa, Turkey;
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Wen Q, Zhang K, Zhang Y, Liu B, Xu G, Sun D, Li T, Zhao D. Characterization of protein isolates from green wheat: structure, thermal and rheological properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01824-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities. Food Chem X 2022; 17:100548. [PMID: 36845526 PMCID: PMC9943760 DOI: 10.1016/j.fochx.2022.100548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/14/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022] Open
Abstract
Experiments were performed to determine the effect of roasting whole wheat flours at 80 °C, 100 °C and 120 °C for 30 min on four forms of phenolics, Maillard reaction products (MRPs), and the DPPH scavenging activity (DSA) at 15, 30 and 45 days after flowering (15-DAF, 30-DAF, and 45-DAF). Roasting increased the phenolic content and antioxidant activity of the wheat flours, which were the dominant contributions to the formation of Maillard reaction products. The highest total phenolic content (TPC) and total phenolic DSA (TDSA) were determined in the DAF-15 flours at 120 °C/30 min. The DAF-15 flours exhibited the highest browning index and fluorescence of free intermediate compounds and advanced MRPs, suggesting that a substantial quantity of MRPs were formed. Four forms of phenolic compounds were detected with significantly different DSAs in the roasted wheat flours. The insoluble-bound phenolic compounds exhibited the highest DSA, followed by the glycosylated phenolic compounds.
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Ranathunga RAA, Suwannaporn P. Young cereal grains as a new source of healthy and hypoallergenic foods: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3336-3348. [PMID: 35875241 PMCID: PMC9304477 DOI: 10.1007/s13197-021-05228-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/27/2021] [Accepted: 07/31/2021] [Indexed: 06/14/2023]
Abstract
Young cereals contain higher quantities of nutrients such as sterols, γ-oryzanols, tocols and phenolic compounds than mature grains. They are more easily digested with low allergenic potential. Applications of young cereals include plant-based milk substitutes, substitution of wheat flour, malting, fructose and pigments production. Research on young cereals is scarce and mainly focused on botanical studies. This review focused on major young cereals (wheat, rice and corn) compositions, bioactive compounds and applications that will benefit future research in plant-based food and functional ingredients. During grain maturity, amylose content increased, whereas amylopectin content and its structure varied depending largely on grain type. In rice, non-significant differences in average chain length of amylopectin during grain maturity were reported, with protein contents of young rice and wheat higher than at their mature stages. High digestibility of the flowery-to-milky stage rice protein indicated lower allergen levels. Immune-reactive gluten was not found in young wheat. Young wheat contained high essential amino acids with a more balanced profile, particularly for lysine. The angiotensin-converting enzyme inhibitory effect of milky stage protein hydrolysate was higher than mature protein. Young grains contained less starch with more fiber and sugar. Antioxidant activity in young rice was high as it contained gamma-oryzanol, ascorbate, glutathione tocopherols and phenolic compounds. This review of the available information concerning the composition, properties and functional ingredients of immature cereals will assist future research in plant-based food and functional ingredients.
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Affiliation(s)
| | - P. Suwannaporn
- Food Science and Technology, Kasetsart University, Bangkok, Thailand
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Shumoy H, Raes K. Tef: The Rising Ancient Cereal: What do we know about its Nutritional and Health Benefits? PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2017; 72:335-344. [PMID: 29098639 DOI: 10.1007/s11130-017-0641-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
This review covers the nutritional significance of tef cereal as compared to other common cereals with emphasis on carbohydrate content and starch digestibility, protein content, iron and zinc bioavailability and antioxidant potentials. Tef is a gluten free cereal and contains the highest iron and calcium among other cereals. It has high micro- and macro- nutritional profile and is becoming globally popular in the healthy grain food chain. Tef starch has a high gelatinization temperature, an essential precondition in the preparation of low glycemic index foods. There are significantly conflicting reports of iron content of tef ranging from 5 to 150 mg/100 g dm. The traditional fermentation of injera reduced majority of the phytic acid but no significant change to mineral bioavailability was observed. This review indicated that studies on starch digestibility, protein characterization, amylase and protease inhibitors, mineral bioavailability and antioxidant potentials are needed to further explore the nutritional and health benefits of tef.
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Affiliation(s)
- Habtu Shumoy
- Research Group Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500, Kortrijk, Belgium
| | - Katleen Raes
- Research Group Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500, Kortrijk, Belgium.
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Kim MJ, Kim SS. Utilisation of immature wheat flour as an alternative flour with antioxidant activity and consumer perception on its baked product. Food Chem 2017; 232:237-244. [DOI: 10.1016/j.foodchem.2017.04.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Revised: 03/13/2017] [Accepted: 04/03/2017] [Indexed: 12/13/2022]
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Quality predictive models for whole flour of immature wheat during storage and consumer acceptance on its baked product. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.078] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Levent H, Bilgiçli N. Effects of immature wheat on some properties of flour blends and rheological properties of dough. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2015.0734] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- H. Levent
- Mut Vocational School of Higher Education, Mersin University, Mersin 33600, Turkey
| | - N. Bilgiçli
- Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Köyceğiz Campus, Konya 42090, Turkey
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Kim MJ, Yoon WJ, Kim SS. Phytochemical Compositions of Immature Wheat Bran, and Its Antioxidant Capacity, Cell Growth Inhibition, and Apoptosis Induction through Tumor Suppressor Gene. Molecules 2016; 21:molecules21101292. [PMID: 27689975 PMCID: PMC6273277 DOI: 10.3390/molecules21101292] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2016] [Revised: 09/22/2016] [Accepted: 09/23/2016] [Indexed: 12/29/2022] Open
Abstract
The purpose of this study was to investigate the phytochemical compositions and antioxidant capacity, cell growth inhibition, and apoptosis induction in extracts of immature wheat bran. Immature wheat bran (IWB) was obtained from immature wheat harvested 10 days earlier than mature wheat. The phytochemical compositions of bran extract samples were analyzed by ultra-high performance liquid chromatography. The total ferulic acid (3.09 mg/g) and p-coumaric acid (75 µg/g) in IWB were significantly higher than in mature wheat bran (MWB, ferulic acid: 1.79 mg/g; p-coumaric acid: 55 µg/g). The oxygen radical absorbance capacity (ORAC: 327 µM Trolox equivalents (TE)/g) and cellular antioxidant activity (CAA: 4.59 µM Quercetin equivalents (QE)/g) of the IWB were higher than those of the MWB (ORAC: 281 µM TE/g; CAA: 0.63 µM QE/g). When assessing cell proliferation, the IWB extracts resulted in the lowest EC50 values against HT-29 (18.9 mg/mL), Caco-2 (7.74 mg/mL), and HeLa cells (8.17 mg/mL) among bran extract samples. Additionally, the IWB extracts increased the gene expression of p53 and PTEN (tumor suppressor genes) in HT-29 cells, indicating inhibited cell growth and induced apoptosis through tumor suppressor genes.
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Affiliation(s)
- Mi Jeong Kim
- Division of Funcitonal Food Research, Korea Food Research Institute, 62, Anyangpangyo-ro 1201 beon-gil, Bundang-gu, Seongnam-si, Gyeonggi-do 13539, Korea.
| | - Won-Jin Yoon
- Division of Strategic Food Research, Korea Food Research Institute, 62, Anyangpangyo-ro 1201 beon-gil, Bundang-gu, Seongnam-si, Gyeonggi-do 13539, Korea.
| | - Sang Sook Kim
- Division of Funcitonal Food Research, Korea Food Research Institute, 62, Anyangpangyo-ro 1201 beon-gil, Bundang-gu, Seongnam-si, Gyeonggi-do 13539, Korea.
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Kim MJ, Kim SS. Antioxidant and antiproliferative activities in immature and mature wheat kernels. Food Chem 2016; 196:638-45. [DOI: 10.1016/j.foodchem.2015.09.095] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2015] [Revised: 09/20/2015] [Accepted: 09/28/2015] [Indexed: 01/19/2023]
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Yang D, Wang XY, Gan LJ, Zhang H, Shin JA, Lee KT, Hong ST. Effects of flavonoid glycosides obtained from a Ginkgo biloba extract fraction on the physical and oxidative stabilities of oil-in-water emulsions prepared from a stripped structured lipid with a low omega-6 to omega-3 ratio. Food Chem 2015; 174:124-31. [DOI: 10.1016/j.foodchem.2014.11.036] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2013] [Revised: 10/31/2014] [Accepted: 11/06/2014] [Indexed: 11/28/2022]
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12
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Qi JF, Wang XY, Shin JA, Lee YH, Jang YS, Lee JH, Hong ST, Lee KT. Relative Oxidative Stability of Diacylglycerol and Triacylglycerol Oils. J Food Sci 2015; 80:C510-4. [DOI: 10.1111/1750-3841.12792] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2014] [Accepted: 12/17/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Jin F. Qi
- Dept. of Food Science and Technology; Chungnam Natl. Univ; 99 Daehak-ro, Yuseong-gu Daejeon 305-764 South Korea
| | - Xiang Y. Wang
- Dept. of Food Science and Technology; Chungnam Natl. Univ; 99 Daehak-ro, Yuseong-gu Daejeon 305-764 South Korea
| | - Jung-Ah Shin
- Dept. of Food Science and Technology; Chungnam Natl. Univ; 99 Daehak-ro, Yuseong-gu Daejeon 305-764 South Korea
| | - Young-Hwa Lee
- Bioenergy Crop Research Center, Natl. Inst. of Crop Science; Rural Development Administration; Muan 533-834 South Korea
| | - Young-Seok Jang
- Bioenergy Crop Research Center, Natl. Inst. of Crop Science; Rural Development Administration; Muan 533-834 South Korea
| | - Jeung Hee Lee
- Dept. of Food and Nutrition; Daegu Univ; Jillyang Gyeongsan Gyeongbuk 712-714 South Korea
| | - Soon-Taek Hong
- Dept. of Food Science and Technology; Chungnam Natl. Univ; 99 Daehak-ro, Yuseong-gu Daejeon 305-764 South Korea
| | - Ki-Teak Lee
- Dept. of Food Science and Technology; Chungnam Natl. Univ; 99 Daehak-ro, Yuseong-gu Daejeon 305-764 South Korea
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Nutritional evaluation of immature grains in two Korean rice cultivars during maturation. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0162-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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