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

2018 ◽  
Author(s):  
Eva Koubová ◽  
Martina Mrázková ◽  
Daniela Sumczynski ◽  
Jana Orsavová
Keyword(s):  
Antioxidant Activity ◽  
Eragrostis Tef ◽  
In Vitro Digestibility ◽  
Phenolic Profiles ◽  
Thermally Treated

scholarly journals The Nutritional Value of Non-Traditional Gluten-Free Flakes and Their Antioxidant Activity

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 565
Author(s):  
Kristýna Šťastná ◽  
Martina Mrázková ◽  
Daniela Sumczynski ◽  
Betül Cındık ◽  
Erkan Yalçın
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Sugar Content ◽  
Chenopodium Quinoa ◽  
Biologically Active ◽  
Eragrostis Tef ◽  
Total Phenolic ◽  
Phenolic Antioxidants ◽  
In Vitro Digestibility

Nowadays, there is a growing interest for foods with a lower sugar content and rich in fiber and biologically active substances. The main purpose of this study was to prepare flakes from non-traditional pigmented cereals (Oryza sativa, Chenopodium quinoa, and Eragrostis tef) and to analyze their fibre, sugar, and in vitro digestibility values. Regarding phenolic antioxidants (soluble, soluble conjugated, and insoluble bound fractions), their content and antioxidant activity were measured using spectrophotometry and high performance liquid chromatography (HPLC) methods. Hydrothermally treated grains resulted in flakes with higher total dietary fibre contents (11.1–24.4%), quinoa and teff flakes were rich in maltose (up to 42.0 mg/g). Non-traditional flakes had lower in vitro digestibility, but conversely, they exhibited the highest phenolic contents corresponding with the highest antioxidant activity values (up to 2.33 mg Gallic acid equivalent/g of total phenolic content and 1.59 mg Trolox equivalent/g for 2,2-diphenyl-1-picrylhydrazyl (DPPH) in case of brown teff). Among free phenolics, the main contributors to an antioxidant activity were p-coumaric, o-coumaric, and gallic acids (r > 0.8186); among the soluble conjugated fractions, they were epigallocatechin, epicatechin, caffeic, and vanillic acids (r > 0.5935); while caffeic, protocatechuic, and ferulic acids (r > 0.5751) were the main contributors among the insoluble bound phenolics.

Effect of the Drying Temperature on Color, Antioxidant Activity and In Vitro Digestibility of Green Pea ( Pisum sativum L.) Flour

2020 ◽  
Vol 72 (9-10) ◽  
pp. 1900228 ◽  
Author(s):  
Manolo Gonzalez ◽  
Jose Alvarez‐Ramirez ◽  
E. Jaime Vernon‐Carter ◽  
Isabel Reyes ◽  
Lurdes Alvarez‐Poblano
Keyword(s):  
Antioxidant Activity ◽  
Pisum Sativum ◽  
In Vitro Digestibility ◽  
Drying Temperature ◽  
Pisum Sativum L ◽  
Green Pea

Contribution of individual phenolics to antioxidant activity and in vitro digestibility of wild rices (Zizania aquatica L.)

2017 ◽  
Vol 218 ◽  
pp. 107-115 ◽  
Author(s):  
Daniela Sumczynski ◽  
Eva Kotásková ◽  
Jana Orsavová ◽  
Pavel Valášek
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Digestibility ◽  
Zizania Aquatica ◽  
Wild Rices

Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame

2020 ◽  
Vol 139 ◽  
pp. 111239 ◽  
Author(s):  
Yazhen Chen ◽  
Hetong Lin ◽  
Mengshi Lin ◽  
Yongzhan Zheng ◽  
Jicheng Chen
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Digestion ◽  
Water Soluble ◽  
Phenolic Profiles

scholarly journals Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 611 ◽  
Author(s):  
Ana Paula Batista ◽  
Alberto Niccolai ◽  
Ivana Bursic ◽  
Isabel Sousa ◽  
Anabela Raymundo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Biochemical Composition ◽  
Arthrospira Platensis ◽  
Bioactive Molecules ◽  
In Vitro Digestibility ◽  
Functional Ingredients ◽  
Snack Foods ◽  
Similar Density ◽  
The Impact

Crackers are widely consumed snack foods and there is an increasing trend in adding functional ingredients to their composition. In the present work, the dried biomasses of four microalgae strains—Arthrospira platensis F&M-C256, Chlorella vulgaris Allma, Tetraselmis suecica F&M-M33, and Phaeodactylum tricornutum F&M-M40—were used as a source of proteins, antioxidants, and other bioactive molecules in artisanal wheat crackers. Two incorporation levels were tested: 2% (w/w) and 6% (w/w). The impact of microalgae addition was evaluated in terms of physical properties, biochemical composition, antioxidant activity, in vitro digestibility, and sensory characteristics. Microalgae crackers presented stable color and texture throughout eight weeks of storage. Microalgae crackers were slightly thinner and lighter than the control but presented a similar density in agreement with scanning electron microscope images, indicating that gas retention was not greatly affected by microalgae addition. Regarding biochemical composition, 6% A. platensis and C. vulgaris crackers presented a significantly higher protein content (13.2–13.5%), for which they could be claimed to be a “source of protein” according to the Regulation (EC) No. 1924/2006. A. platensis crackers showed the highest antioxidant activity and attained better sensory analysis scores. T. suecica and P. tricornutum crackers showed high phenolic content and antioxidant activity but attained low sensory scores mainly because of their unattractive fishy off-flavor.

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