Bioactive components and antioxidant capacity of Ontario hard and soft wheat varieties

2012 ◽  
Vol 92 (1) ◽  
pp. 19-30 ◽  
Author(s):  
S. Ragaee ◽  
I. Guzar ◽  
E-S. M. Abdel-Aal ◽  
K. Seetharaman
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Membrane Lipids ◽  
Antioxidant Properties ◽  
Soft Wheat ◽  
Bioactive Components ◽  
Soluble Dietary Fiber ◽  
Wheat Varieties ◽  
Insoluble Dietary Fiber ◽  
Fiber Fractions

Ragaee, S., Guzar, I., Abdel-Aal, E-S. M. and Seetharaman, K. 2012. Bioactive components and antioxidant capacity of Ontario hard and soft wheat varieties. Can. J. Plant Sci. 92: 19–30. Consumer awareness of food and health through improved diet has promoted research on the bioactive components of agricultural products. wholegrain wheat and products rich in wheat bran were found to inhibit oxidation of biologically important molecules such as DNA, LDL cholesterol and membrane lipids, and are linked with reduced incidence of several diseases. The main objective of the present study was to evaluate selected wheat varieties grown in Ontario based on their contents of bioactive compounds and antioxidant properties to identify potential candidates for the functional foods industry. The 21 wheat varieties obtained from different locations in Ontario varied significantly in soluble and bound phenolic acids, ranging between 114 to 155 and 805 to 1068 µg g−1, respectively. Dietary fiber fractions had narrow ranges being 2.8–4.0% for soluble dietary fiber and 10.1–13.0% for insoluble dietary fiber. Antioxidant capacity measured as DPPH radical inhibition ranged between 5.7–14.9% and 74.1–87.1% for soluble and bound phenolic compounds, respectively. The results demonstrate that certain wholegrain wheat varieties would be excellent sources of bioactive components.

Rapid Integrated Method for Total Dietary Fiber

2021 ◽  
Keyword(s):  
Dietary Fiber ◽  
Resistant Starch ◽  
High Performance ◽  
Enzymatic Digestion ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Food Ingredients ◽  
Insoluble Dietary Fiber ◽  
Integrated Method ◽  
Intestinal Digestion

This method determines total dietary fiber (TDF) in foods and food ingredients, as defined by Codex Alimentarius. The method measures soluble and insoluble dietary fiber, including resistant starch, as well as nondigestible oligosaccharides. In this method, enzymatic digestion is used to simulate human intestinal digestion. Insoluble dietary fiber (IDF) and soluble dietary fiber that precipitates in 78% ethanol (SDFP) are separated by filtration and quantified gravimetrically. Additionally, highly soluble oligosaccharides (SDFS) are quantified by chromatographic separation. TDF is reported as the sum of the gravimetric and high-performance liquid chromatography (HPLC) results. The digestion and chromatographic conditions of this method have been modified from those of AACC Approved Methods 32-45.01 and 32-50.01 in an attempt to better simulate human digestion and to allow for more exact quantitation.

scholarly journals Effect of Water Treatment and Size Reduction on Dietary Fiber Content of Blackgram Husk

2019 ◽  
Vol 38 (04) ◽  
Author(s):  
Y Yesritha ◽  
R Jaganmohan ◽  
A Surendra Babu
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Paired Comparison ◽  
Ash Content ◽  
Fiber Content ◽  
Black Gram ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Crude Fiber Content

The black gram husk a by-product of black gram milling was collected and proceed to washing. The washed and unwashed samples were separated based on the required particle size (900µm, 450µm). The samples obtained were analyzed for their proximate composition and dietary fiber content. The washed husk samples had shown least amount of fat and ash content ranging from 0.53 to 0.77% and 1.04 to 2.47% respectively. The protein content of the samples ranged from 14.43 to 18.65%. The crude fiber content was found to be highest in WBH ranging from 39.9 to 42.13% due to the removal of tailing starches and other coteledonous material. It was observed that the 450WBH sample had the highest amount of Total dietary Fiber (TDF), Insoluble Dietary Fiber (IDF) and Soluble Dietary Fiber (SDF) content. The TDF content of 450WBH was 90.19%. The obtained data was analyzed by paired comparison (t-Test).

scholarly journals NILAI INDEKS GLIKEMIK PRODUK OLAHAN GEMBILI (Dioscorea esculenta)

2014 ◽  
Vol 8 (2) ◽  
pp. 145 ◽  
Author(s):  
Rimbawan Rimbawan ◽  
Resita Nurbayani
Keyword(s):  
Dietary Fiber ◽  
Glycemic Index ◽  
Fiber Content ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Nutrient Contents ◽  
Insoluble Dietary Fiber ◽  
Three Stages ◽  
Index Value ◽  
One Way Anova

<p>The objective of this research was to analyze the glycemic index values of gembili products. The research consisted of three stages covered: (1) processing of gembili into three treatments (boiled, steamed, and fried), (2) analyzing of nutrient contents in gembili products, (3) measuring of glycemic index of three processed food. Moisture content (wet based/wb) in boiled, steamed and fried gembili were 68.09%, 62.11%, and 49.09% respectively. Ash content (dry based/db) in boiled, steamed and fried gembili were 1.62%, 2.15%, and 2.13% respectively. Fat content (dry based/db) were 0.63%, 0.37% and 7.75%, while protein content (dry based/db) were 3.71%, 2.99%, and 4.25%. Insoluble dietary fiber content (dry based/db) between 11.79% to 13.43%, while was higher than soluble dietary fiber content (dry based/db) between 5.84% to 10.88%. Total dietary fiber content (dry based/db) in boiled, steamed and fried gembili were 19.01%, 18.15%, and 24.30% respectively, while carbohydrate by difference content (dry based/db) were 91.05%, 93.33%, and 88.88% respectively. The results of this study indicated that all glycemic index values of gembili products were high (&gt;70). Glycemic index values gembili boiled, steamed, and fried gembili were 85.56, 87.56, and 83.61 respectively. Analysis of variance test One Way ANOVA showed that those treatments did not significantly affect the glycemic index value (p&gt; 0.05).</p>

scholarly journals Soluble Fiber and Insoluble Fiber Regulate Colonic Microbiota and Barrier Function in a Piglet Model

2019 ◽  
Vol 2019 ◽  
pp. 1-12 ◽  
Author(s):  
Tingting Chen ◽  
Daiwen Chen ◽  
Gang Tian ◽  
Ping Zheng ◽  
Xiangbing Mao ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Barrier Function ◽  
Intestinal Barrier ◽  
Intestinal Barrier Function ◽  
Soluble Fiber ◽  
Gene Expressions ◽  
Soluble Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Colonic Microbiota ◽  
Insoluble Fiber

The main purpose of the present study was to assess the effect of soluble and insoluble fiber on colonic bacteria and intestinal barrier function in a piglet model. A total of 24 piglets (25 ± 1 d old; 7.50 ± 0.31 kg) were randomly allotted to 4 treatments: basal diet (control, CON), 1% insoluble dietary fiber (IDF) diet, 1% soluble dietary fiber (SDF) diet, and 0.5% insoluble fiber + 0.5% soluble dietary fiber (MDF) diet. The trial lasted 28 days. SDF-fed piglets showed a higher P<0.05 bacterial a-diversity (observed_species, chao1, and ACE) and a higher relative abundance of Proteobacteria and Actinobacteria, Solobacterium, Succinivibrio, Blautia, and Atopobium in colonic digesta than CON, IDF, and MDF groups P<0.05. At the same time, Bacteroidetes, Euryarchaeota, Phascolarctobacterium, Coprococcus_1, and Prevotella_1 were significantly increased in the IDF group when compared with CON, SDF, and MDF groups P<0.05. Furthermore, Bacteroidetes and Enterobacteriaceae, Selenomonas, Phascolarctobacterium, and AlloprevotellaP<0.05 were significantly higher in the MDF group than those in the other three groups P<0.05. SDF diet increased the concentrations of short-chain fatty acid (SCFA) in colonic digesta P<0.05 when compared with the CON group and enhanced weight index of the colon P<0.05 than the CON and IDF groups. Furthermore, compared with the CON group, SDF, IDF, and MDF diets all upregulated the mRNA expressions of claudin-1 (CLDN-1) in colonic mucosa P<0.05, SDF and IDF diets upregulated the mRNA expressions of mucin 2 (MUC2) P<0.05, SDF diet increased mRNA expressions of zonula occludens 1 (ZO-1) and occludin (OCLN), while the IDF group enhanced the secretory immunoglobulin A (sIgA) concentrations P<0.05, respectively. IDF and MDF diets decreased expressions of TNF-αP<0.05. We concluded that the influence of soluble fiber on colonic microbiota was more extensive than that of insoluble fiber. Moreover, soluble fiber could more effectively improve colonic barrier function by upregulating gene expressions of the gut barrier.

scholarly journals Total Dietary Fiber (CODEX Definition) in Foods and Food Ingredients by a Rapid Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study, First Action 2017.16

2019 ◽  
Vol 102 (1) ◽  
pp. 196-207 ◽  
Author(s):  
Barry V McCleary ◽  
N Ames ◽  
J Cox ◽  
S Iilians ◽  
Y Jin ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Collaborative Study ◽  
Gravimetric Method ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Plant Materials ◽  
Food Ingredients ◽  
Insoluble Dietary Fiber ◽  
The Past ◽  
Aoac Method

Abstract A method for measurement of total dietary fiber (TDF) has been validated. This method is applicable to plant materials, foods, and food ingredients as consumed, consistent with the 2009 CODEX definition (ALINORM 09/32/REP), and measures insoluble dietary fiber (IDF) and soluble dietary fiber (SDF), comprising SDF that precipitates in the presence of 78% ethanol (SDFP) and SDF that remains soluble in the presence of 78% ethanol (SDFS). The method is an update of AOAC Method 2009.01 and addresses each of the issues identified by analysts in using that method over the past 8 years. A total of 13 laboratories participated in the study, with all laboratories returning valid assay data for most of the 16 test portions (8 blind duplicates) consisting of samples with a range of content of traditional dietary fibers, resistant starch, and nondigestible oligosaccharides. The dietary fiber content of the eight test pairs ranged from 6.90 to 60.37 g/100 g. TDF was calculated as the sum of IDF plus SDFP measured gravimetrically and SDFS measured by HPLC. The repeatability SD ranged from 0.27 to 0.76 g/100 g, and the reproducibility SD ranged from 0.54 to 3.99 g/100 g. The RSDr ranged from 1.22 to 6.52%, and the RSDR ranged from 2.14 to 10.62%.

scholarly journals Antioxidant capacity and composition of pitanga seeds

2009 ◽  
Vol 39 (8) ◽  
pp. 2504-2510 ◽  
Author(s):  
Milena Bagetti ◽  
Elizete Maria Pesamosca Facco ◽  
Daniele Bobrowski Rodrigues ◽  
Márcia Vizzotto ◽  
Tatiana Emanuelli
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Food Industry ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Insoluble Dietary Fiber ◽  
Low Protein ◽  
Potential Use ◽  
Seed Extracts

Food industry generates a significant amount of seed wastes from the juice production, frozen pulps and jams. Considering that the characterization of wastes is the first step to determine their potential use, the aim of the present study was to determine the composition and the antioxidant capacity of seeds from pitanga fruits with different flesh colors (purple, red and orange). Chemical composition results revealed that pitanga seeds are a good source of insoluble dietary fiber, with low protein and fat levels, and no relevant differences were found among pitanga seeds from different flesh colors. Pitanga seed extracts had powerful antioxidant capacity that was partially correlated to their high phenolic content and showed some variation according to the pitanga flesh colors. Accordingly, it's suggested that this low value waste of pitanga processing, could be used as a source of natural antioxidants and dietary fiber, for animal and/or human nutrition.

scholarly journals The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 86
Author(s):  
Joncer Naibaho ◽  
Małgorzata Korzeniowska ◽  
Aneta Wojdyło ◽  
Adam Figiel ◽  
Baoru Yang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Functional Food ◽  
Fiber Content ◽  
Food Ingredient ◽  
Insoluble Dietary Fiber ◽  
Spent Grain ◽  
In Vitro Assessment ◽  
Pass Through

This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a stable weight, grounded to pass through a 385 µm sieve and were vacuum packed in non-transparent packaging for further analysis. The results showed that BSG contained a high dietary fiber content which was dominated by a insoluble dietary fiber level of about 38.0–43.9% and a soluble dietary fiber content of about 3.9–9.6%. There were three groups of polyphenolic identified: flavan-3-ols, phenolic acids and flavonols at quantities of 362.1–1165.7 mg/kg, 65.8–122.5 mg/kg and 3.6–13.8 mg/kg, respectively. Antioxidant capacity was examined using an in vitro assessment: the 2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid) (ABTS) capacity ranged from 0.086 to 0.241 mmol Trolox/100 g while the ferric reducing antioxidant potential (FRAP) capacity ranged from 0.106 to 0.306 µmol TE/100 g. In conclusion, BSG as a brewery waste can potentially be used as a functional food ingredient due to its properties. It is suggested that further studies are needed to explore BSG’s impact on the development of functional food products.

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