Antioxidant and anticholinesterase effects of frequently consumed cereal grains using in vitro test models

Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling

Water boiling under atmospheric pressure (CAP) and water boiling under high pressure (CHP) are two popular domestic cooking methods for Chinese porridge making. In this study, we aimed to evaluate the effects of these two methods on the phenolic acid composition, antioxidant activity, and starch digestibility of triticale porridges. The contents of total free and total bound phenolic acids in the CHP sample were 1.3 and 1.6 times higher than those in the CAP counterpart, respectively, although the DPPH and ABTS values of these two samples were comparable. CAP induced more small pieces of starch than CHP, and the gelatinization enthalpy was 19% higher in the CHP sample than that in the CAP. Both cooking methods increased the starch digestibility, while the CHP sample (58.84) showed a lower GI than the CAP (61.52). These results may promote the application of triticale in health-promoting staple foods.

Energy Optimization in Different Production Technologies of Winter Triticale Grain

This article presents the results of a field experiment investigating the energy efficiency of grain produced by a semi-dwarf genotype of winter triticale at different levels of agricultural inputs. The energy efficiency of winter triticale grain production was evaluated in two low-input and two high-input cultivation practices that differed in the rate of nitrogen fertilizer (split application) and disease control. The energy inputs associated with the production of winter triticale grain at low levels of agricultural inputs were determined to be 14.5 to 14.7 GJ ha−1. Higher levels of agricultural inputs increased the demand for energy in grain production by 25% on average. The energy output of grain peaked (163.3 GJ ha−1) in response to a fertilizer rate of 120 kg ha−1 applied in a split ratio of 50:50 (BBCH 27/32) and two fungicide treatments (BBCH 31 and 39). The energy output of grain from the remaining cultivation regimes was 3–13% lower. The energy efficiency ratio was highest in the low-input cultivation regime with a nitrogen rate of 90 kg ha−1 split into two applications (60 and 30 kg ha−1 for BBCH 27 and 32, respectively), seed dressing with fungicide (thiram and tebuconazole) and one fungicide treatment (azoxystrobin) (BBCH 39).

Triticale: Nutritional composition and food uses

Triticale (× Triticosecale Wittmack), a man-made cereal from wheat and rye hybridization, is mainly used as animal feed. In recent years, there has been increasing interest in utilising triticale for food production. Some chemical constituents (e.g., starch and non-starch polysaccharides) of triticale as well as the genetic variability in nutritional composition have been much studied. Various food and beverage products of triticale have been developed, including bakery products (e.g., bread and cookie), pasta, malt, spirit, yoghurt, and biodegradable and edible films. Focusing on the literatures from the last 5years, this mini-review summarises the recent advances in the nutritional composition and diverse food uses of triticale. There is a wide variation in the chemical composition of triticale, which suggests the potential of triticale asa cereal alternative for various food and beverage applications.

Wild Mushrooms: A Potential Source of Nutritional and Antioxidant Attributes with Acceptable Toxicity

This paper describes in detail proximate composition, nutritional profile, phytochemical constituents, antioxidant activities, antimicrobial potential, and antihemolytic activity (towards human erythrocytes) of various fractions of wild Ganoderma lucidum. Proximate analysis established that wild G. lucidum comprises about 87.02±5.45% of moisture, and the remaining part is a rich source of proteins (8.59±0.37%), crude fiber (54.21±1.2%), and carbohydrate (35.16%) with smaller fat content (3.33 %). Similarly, phytochemical screening revealed the presence of flavonoids (217.51±0.30 mg/g), ascorbic acid (116±7.32 mg/g), phenolics (360.72±34.07 mg/g), β-carotenes (0.42±0.04 μg/g), and lycopene (0.05±0.00 μg/g). Extracts of wild G. lucidum in various solvents provided first line protection against Escherichia coli and Pasteurella multocida in the order of ethyl acetate> ethanol> methanol> n-hexane> water. Furthermore, aqueous and methanolic extracts of wild G. lucidum were found to be safe towards human erythrocytes. Overall, wild mushroom (G. lucidum) was found to be a good source of dietary supplements, antimicrobial and antioxidant agents in the pursuance of its commercial utilization in food and pharmaceutical industries.