Publikace UTB
Repozitář publikační činnosti UTB

In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L

Repozitář DSpace/Manakin

Zobrazit minimální záznam


dc.title In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L en
dc.contributor.author Koubová, Eva
dc.contributor.author Mrázková, Martina
dc.contributor.author Sumczynski, Daniela
dc.contributor.author Orsavová, Jana
dc.relation.ispartof Journal of the Science of Food and Agriculture
dc.identifier.issn 0022-5142 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2018
utb.relation.volume 98
utb.relation.issue 8
dc.citation.spage 3014
dc.citation.epage 3021
dc.type article
dc.language.iso en
dc.publisher John Wiley and Sons Ltd.
dc.identifier.doi 10.1002/jsfa.8800
dc.relation.uri https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.8800
dc.subject antioxidant activity en
dc.subject digestibility en
dc.subject Eragrostis tef L. en
dc.subject phenolics en
dc.subject HPLC en
dc.description.abstract BACKGROUND: Total phenolic content, phenolic profile and antioxidant activity were determined in free and bound phenolic fractions of thermally treated brown and white teff grains. RESULTS: Phenolic content in raw brown and white teff (1540 and 992 mg gallic acid equivalent kg−1) as well as antioxidant activity (6.3 and 5.5 mmol trolox equivalent kg−1) were higher in free phenolic fractions. The most significant decrease in total phenolics was observed after application of the sous-vide method (35% for brown teff and 11% for white teff). Main free phenolics of heat-treated teff were ferulic, protocatechuic, p-coumaric and ellagic acids, rutin and epigallocatechin. Main bound phenolics were ferulic, gallic, sinapic and ellagic acids, catechin and epigallocatechin. The detrimental effect on free and bound quercetin and bound cinnamic acid concentrations was also examined during heat treatment. Thermally treated brown teff showed a high level of in vitro organic matter digestibility if water cooking and rice cooker (both 99.5%) and sous-vide (96.5%) methods were applied. CONCLUSION: The sous-vide method may be recommended as the most suitable hydrothermal treatment for grains of teff when compared with water cooking and rice cooker methods. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry en
utb.faculty Faculty of Technology
utb.faculty Faculty of Humanities
dc.identifier.uri http://hdl.handle.net/10563/1007916
utb.identifier.obdid 43878934
utb.identifier.scopus 2-s2.0-85040017477
utb.identifier.wok 000431662300019
utb.identifier.pubmed 29193097
utb.identifier.coden JSFAA
utb.source j-scopus
dc.date.accessioned 2018-05-18T15:12:07Z
dc.date.available 2018-05-18T15:12:07Z
dc.description.sponsorship TBU in Zlin [IGA/FT/2017/006]
utb.contributor.internalauthor Koubová, Eva
utb.contributor.internalauthor Mrázková, Martina
utb.contributor.internalauthor Sumczynski, Daniela
utb.contributor.internalauthor Orsavová, Jana
utb.fulltext.affiliation Eva Koubová, a* Martina Mrázková, a Daniela Sumczynski a and Jana Orsavová b ∗ Correspondence to: E Koubová, Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Zlín, Czech Republic. E-mail: kotaskova@ft.utb.cz a Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Zlín, Czech Republic b Language Centre, Tomas Bata University in Zlín, Zlín, Czech Republic
utb.fulltext.dates -
utb.fulltext.references 1 Kotásková E, Sumczynski D, Mlček J and Valášek P, Determination of free and bound phenolics using HPLC-DAD, antioxidant activity and in vitro digestibility of Eragrostis tef . J Food Compos Anal 46:15–21 (2016). 2 Abebe W and Ronda F, Flowability, moisture sorption and thermal properties of tef [Eragrostis tef (Zucc.) Trotter] grain flours. J Cereal Sci 63:14–20 (2015). 3 Gebremariam MM, Abegaz K, Zarnkow M and Becker T, Studies on the mashing conditions of teff (Eragrostis tef ) malt as a raw material for lactic acid-fermented gluten-free beverage. Int J Food Sci Technol 50:2032–2037 (2015). 4 Wang T, He F and Chen G, Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: a concise review. J Funct Foods 7:101–111 (2014). 5 Abebe W and Ronda F, Rheological and textural properties of tef [Eragrostis tef (Zucc.) Trotter] grain flour gels. J Cereal Sci 60:122–130 (2014). 6 Forsido SF, Rupansinghe HPV and Astatkie T, Antioxidant capacity, total phenolics and nutritional content in selected Ethiopian staple food ingredients. Int J Food Sci Nutr 64:915–920 (2013). 7 Zaupa M, Calani L, Del Rio D, Brighenti F and Pellegrini N, Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking. Food Chem 187:338–347 (2015). 8 Walter M, Marschesan E, Massoni PFS, da Silva LP, Sartori GMS and Ferreira RB, Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing. Food Res Int 50:698–703 (2013). 9 Min B, McClung A and Chen M-H, Effects of hydrothermal processes on antioxidants in brown, purple and red bran whole grain rice (Oryza sativa L.). Food Chem 159:106–115 (2014). 10 Stanisavljević N, Jovanović Ž, Cupić T, Lukić J, Đukić JM, Radović S et al., Extractability of antioxidants from legume seed flour after cooking and in vitro gastrointestinal digestion in comparison with methanolic extraction of the unprocessed flour. Int J Food Sci Technol 48:2096–2104 (2013). 11 Xu B and Chang SKC, Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing. J Agric Food Chem 56:7165–7175 (2008). 12 Chatthongpisut R, Schwartz SJ and Yongsawatdigul J, Antioxidant activities and antiproliferative activity of Thai purple rice cooked by various methods on human colon cancer cells. Food Chem 188:99–105 (2015). 13 Zhao M, Luo Y, Li Y, Liu X, Wu J, Liao X et al., The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment. Food Chem 141:3260–3267 (2013). 14 Carbonell-Capella JM, Buniowska M, Barba FJ, Esteve MJ and Frígola A, Analytical methods for determining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: a review. Compr Rev Food Sci Food Saf 13:155–171 (2014). 15 Acosta Eestrada BA, Gutiérrez-Uribe JA and Serna-Saldívar SO, Bound phenolics in foods, a review. Food Chem 152:46–55 (2014). 16 Iborra-Bernad C, Tárrega A, García-Segovia P and Martínez-Monzó J, Advantages of sous-vide cooked red cabbage: structural, nutritional and sensory aspects. LWT – Food Sci Technol 56:451–460 (2014). 17 Dos Reis LCR, de Oliveira VR, Hagen MEK, Jablonski A, Flôres SH and de Oliveira Rios A, Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system. Food Chem 172:770–777 (2015). 18 Tang Y, Cai W and Xu B, From rice bag to table: fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking. Food Chem 191:81–90 (2016). 19 AOAC, Official Methods of Analysis (5th edn). AOAC International, Arlington, VA (2007). 20 Sumczynski D, Kotásková E, Orsavová J and Valášek P, Contribution of individual phenolics to antioxidant activity and in vitro digestibility of wild rice (Zizania aquatica L.). Food Chem 218:107–115 (2017). 21 Sumczynski D, Kotásková E, Družbíková H and Mlček J, Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties. Food Chem 211:339–346 (2016). 22 International Organization for Standardization, Cereals, Pulses and By-products – Determination of Ash Yield by Incineration. ISO 2171 (2007). 23 Altangerel B, Sengee Z, Kramarova D, Rop O and Hoza I, The determination of water soluble vitamins and in vitro digestibility of selected Czech cheeses. Int J Food Sci Technol 46:1225–1230 (2011). 24 Zeng Z, Liu C, Luo S, Chen J and Gong E, The profile and bioaccessibility of phenolic compounds in cereal influenced by improved extrusion cooking treatment. PLoS ONE 11:e0161086 (2016). 25 Li W, Pickard DM and Beta T, Effect of thermal processing on antioxidant properties of purple wheat bran. Food Chem 104:1080–1086 (2007). 26 Şensoy Í, Rosen RT, Ho C-T and Karwe MV, Effect of processing on buck-wheat phenolics and antioxidant activity. Food Chem 99:388–393 (2006). 27 Scaglioni PT, de Souza TD, Schmidt CG and Badiale-Furlong E, Availability of free and bound phenolic compounds in rice after hydrothermal treatment. J Cereal Sci 60:526–532 (2014).
utb.fulltext.sponsorship This research was supported by TBU in Zlín through internal grant IGA/FT/2017/006.
utb.scopus.affiliation Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Zlín, Czech Republic; Language Centre, Tomas Bata University in Zlín, Zlín, Czech Republic
utb.fulltext.projects IGA/FT/2017/006
Find Full text

Soubory tohoto záznamu

Zobrazit minimální záznam