Impact of baking on vitamin E content of pseudocereals amaranth, quinoa, and buckwheat

Cereal Chemistry

Volumn 86, Issue 5, 2009, Pages 511-515

  Alvarez Jubete, L ^a,c   Holse, M ^b   Hansen, A ^b   Arendt, E K ^c   Gallagher, E ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

CROPS; FLUORESCENCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

E-CONTENT; FLUORESCENCE DETECTOR; GLUTEN-FREE; GRAIN TYPES; HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH-TEMPERATURE PROCESSING; NORMAL PHASE; PSEUDO CEREALS; VITAMIN-E; Α-TOCOPHEROL;

GRAIN (AGRICULTURAL PRODUCT);

AMARANTHUS CAUDATUS; CHENOPODIUM QUINOA; TRITICUM AESTIVUM;

EID: 70349603113     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-5-0511     Document Type: Article

References (36)

1. Alvarez-Jubete, L., Arendt, E. K., and Gallagher, E. 2009a. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. Int. J. Food Sci. Nutr. doi: 10.1080/09637480902950597.
2. Alvarez-Jubete, L., Wijngaard, H. W., Arendt, E. K., and Gallagher, E. 2009b. Polyphenol composition and in-vitro antioxidant activity of amaranth, quinoa and buckwheat as affected by sprouting and bread baking. Food Chem. doi: 10.1016/j.foodchem.2009.07.032.
3. Alvarez-Jubete, L., Auty, M., Arendt, E. K., and Gallagher, E. In press. Baking properties and microstructure of psudocereal flours in glutenfree bread formulations. Eur. Food Res. Technol.: Accepted.
4. Azzi, A., and Stocker, A. 2000. Vitamin E: Non-antioxidant roles. Progress Lipid Res. 39:231-255.
5. Barba de la Rosa, A. P., Fomsgaard, I. S., Laursen, B., Mortensen, A. G., Olvera-Martí nez, L., Silva-Sá nchez, C., Mendoza-Herrera, A., Gonzá lez- Castañ eda, J., and De Leó n-Rodrí guez, A. 2009. Amaranth (Amaranthus hypochondriacus) as an alternative crop for sustainable food production: Phenolic acids and flavonoids with potential impact on its nutraceutical quality. J. Cereal Sci. 49:117-121.
6. Becker, R. 1994. Amaranth oil: Composition, processing and nutritional qualities. Pages 133-142 in: Amaranth-Biology, Chemistry and Technology. O. Paredes-Lopez, ed. CRC Press: London.
7. Berghofer, E., and Schoenlechner, R. 2002. Grain amaranth. Pages 219- 260 in: Pseudocereals and Less Common Cereals: Grain Properties and Utilization. P. S. Belton and J. R. N. Taylor, eds. Springer Verlag: Berlin.
8. Bramley, P. M., Elmadfa, I., Kafatos, A., Kelly, F. J., Manios, Y., Roxborough, H. E., Schuch, W., Sheehy, P. J. A., and Wagner, K. H. 2000. Vitamin E. J. Sci. Food Agric. 80:913-938.
9. Brigelius-Flohe, R. 2006. Bioactivity of vitamin E. Nutr. Res. Rev. 19:174-186.
10. Bruni, R., Medici, A., Guerrini, A., Scalia, S., Poli, F., Muzzoli, M., and Sacchetti, G. 2001. Wild Amaranthus caudatus seed oil, a nutraceutical resource from Ecuadorian flora. J. Agric. Food Chem. 49:5455-5460.
11. Budin, J. T., Breene, W. M., and Putnam, D. H. 1996. Some compositional properties of seeds and oils of eight Amaranthus species. J. Am. Oil Chem. Soc. 73:475-481.
12. Dietrych-Szostak, D., and Oleszek, W. 1999. Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Moench) grain. J. Agric. Food Chem. 47:4384-4387.
13. Dini, I., Tenore, G. C., and Dini, A. 2004. Phenolic constituents of Kancolla seeds. Food Chem. 84:163-168.
14. Eitenmiller, R., and Lee, J. 2004. Nutrition and health implications of vitamin E. Pages 39-88 in: Vitamin E: Food Chemistry, Composition and Analysis. R. Eitenmiller and J. Lee, eds. Marcel Dekker: New York.
15. Escudero, N. L., De Arellano, M. L., Luco, J. M., Gimé nez, M. S., and Mucciarelli, S. I. 2004. Comparison of the chemical composition and nutritional value of Amaranthus cruentus flour and its protein concentrate. Plant Foods Hum Nutr. 59:15-21.
16. FAO/WHO. 2002. Vitamin E. Pages 121-123 in: Human Vitamin and Mineral Requirements. Report of a joint FAO/WHO Expert Consultation. FAO: Rome.
17. Gallagher, E., Gormley, T. R., and Arendt, E. K. 2004. Recent advances in the formulation of gluten-free cereal-based products. Trends Food Sci. Technol. 15:143-152.
18. Gamel, T. H., Mesallam, A. S., Damir, A. A., Shekib, L. A., and Linssen, J. P. 2006. Seed treatments affect functional and antinutritional properties of amaranth flours. J. Sci. Food Agric. 86:1095-1102.
19. Gamel, T. H., Mesallam, A. S., Damir, A. A., Shekib, L. A., and Linssen, J. P. 2007. Characterization of amaranth seed oils. J. Food Lipids 14:323-334.
20. Koziol, M. J. 1992. Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.). J. Food Comp. Anal. 5:35-68.
21. Kupper, C. 2005. Dietary guidelines and implementation for celiac disease. Gastroenterology 128:S121-S127.
22. Leenhardt, F., Lyan, B., Rock, E., Boussard, A., Potus, J., Chanliaud, E., and Remesy, C. 2006. Wheat lipoxygenase activity induces greater loss carotenoids than vitamin E during breadmaking. J. Agric. Food Chem. 54:1710-1715.
23. Nesaretnam, K., Yew, W. W., and Wahid, M. B. 2007. Tocotrienols and cancer: Beyond antioxidant activity. Eur. J. Lipid Sci. Technol. 109:445-452.
24. Ng, S. C., Anderson, A., Coker, J., and Ondrus, M. 2007. Characterization of lipid oxidation products in quinoa (Chenopodium quinoa). Food Chem. 101:185-192.
25. Nielsen, M. M., and Hansen, A. 2008. Rapid high-performance liquid chromatography determination of tocopherols and tocotrienols in cereals. Cereal Chem. 85:248-251.
26. Peñ arrieta, J. M., Alvarado, J. A., Akesson, B., and Bergenstå hl, B. 2008. Total antioxidant capacity and content of flavonoids and other phenolic compounds in canihua (Chenopodium pallidicaule): An Andean pseudocereal. Molec. Nutr. Food Res. 52:708-717.
27. Ruales, J., and Nair, B. M. 1993. Content of fat, vitamins and minerals in quinoa (Chenopodium quinoa, Willd.) seeds. Food Chem. 48:131-136.
28. Saldeen, K., and Saldeen, T. 2005. Importance of tocopherols beyond α - tocopherol: Evidence from animal and human studies. Nutr. Res. 25: 877-889.
29. Scalbert, A., Manach, C., Morand, C., Remesy, C., and Jimenez, L. 2005. Dietary polyphenols and the prevention of diseases. Crit. Rev. Food Sci. Nutr. 45:287-306.
30. Taylor, J. R. N., and Parker, M. L. 2002. Quinoa. Pages 93-122 in: Pseudocereals and less common cereals: Grain properties and utilization. P. S. Belton and J. R. N. Taylor, eds. Springer Verlag: Berlin.
31. Thompson, T. 1999. Thiamin, riboflavin, and niacin contents of the gluten free diet: Is there cause for concern? J. Am. Diet. Assoc. 99:858-862.
32. Thompson, T. 2000. Folate, iron, and dietary fiber contents of the glutenfree diet. J. Am. Diet. Assoc. 100:1389-1395.
33. Watanabe, M. 1998. Catechins as antioxidants from buckwheat (Fagopyrum esculentum Moench) groats. J. Agric. Food Chem. 46:839-845.
34. Wennermark, B. H., and Jagerstad, M. 1992. Breadmaking and storage of various wheat fractions affect vitamin E. J. Food Sci. 57:1205-1209.
35. Wijngaard, H. H., and Arendt, E. K. 2006. Buckwheat. Cereal Chem. 83:391-401.
36. Zielinski, H., Ciska, E., and Kozlowska, H. 2001. The cereal grains: Focus on vitamin E. Czech. J. Food Sci. 19:182-188.