Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?

International Journal of Food Science and Technology

Volumn 49, Issue 4, 2014, Pages 1040-1047

  Žilić, Sladana ^a   Basić, Zorica ^b   Hadži Tašković Šukalović, Vesna ^c   Maksimović, Vuk ^c   Janković, Marijana ^a   Filipović, Milomir ^a  

^a Maize Research Institute   (Serbia)

^b UNIVERSITY OF DEFENCE   (Serbia)

^c UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Antioxidant capacity; Phenolics; Sprouted wheat; Steeped wheat; Vitamins

Indexed keywords

ANTIOXIDANT CAPACITY; NUTRITIONAL QUALITIES; PHENOLIC COMPOUNDS; PHENOLIC FRACTION; PHENOLICS; SPROUTED WHEAT; STEEPED WHEAT; TOTAL ANTIOXIDANT CAPACITY;

CARBOXYLIC ACIDS; PYRIDINE; VITAMINS;

GRAIN (AGRICULTURAL PRODUCT);

TRITICUM AESTIVUM;

EID: 84900574538     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12397     Document Type: Article

References (31)

1. Abderrahim, F., Huanatico, E., Repo-Carrasco-Valencia, R., Arribas, S.M., Gonzalez, M.C. & Condezo-Hoyos, L. (2012). Effect of germination on total phenolic compounds, total antioxidant capacity, Maillard reaction products and oxidative stress markers in canihua (Chenopodium pallidicaule). Journal of Cereal Science, 56, 410-417.
2. Alvarez-Jubete, L., Wijngaard, H., Arendt, E.K. & Gallagher, E. (2010). Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chemistry, 119, 770-778.
3. Antoine, C., Peyron, S., Lullien-Pellerin, V., Abecassis, J. & Rouau, X. (2004). Wheat bran tissue fractionation using biochemical markers. Journal of Cereal Science, 39, 387-393.
4. Arts, I.C.W. & Hollman, P.C.H. (2005). Polyphenols and disease risk in epidemiologic studies. The American Journal of Clinical Nutrition, 81, 317S-325S.
5. Association of Official Analytical Chemists. (1984). Official Methods of Analysis. Washington, DC: AOAC.
6. Brazier-Hicks, M., Evans, K.M., Gershater, M.C., Puschmann, H., Steel, P.G. & Edwards, R. (2009). The C-glycosylation of flavonoids in cereals. Journal of Biological Chemistry, 284, 17926-17934.
7. Combs, G.F. (2008). The Vitamins: Fundamental Aspects in Nutrition and Health. Ithaca, NY: Elsevier Academic Press.
8. Dinelli, G., Carretero, A.S., Di Silvestro, R. et al. (2009). Determination of phenolic compounds in modern and old varieties of durum wheat using liquid chromatography coupled with time-of-flight mass spectrometry. Journal of Chromatography A, 1216, 7229-7240.
9. Eberhardt, M.V., Lee, C.Y. & Liu, R.H. (2000). Antioxidant activity of fresh apples. Nature, 405, 903-904.
10. Hung, P.V., Hatcher, D.W. & Barker, W. (2011). Phenolic acid composition of sprouted wheats by ultra-performance liquid chromatography (UPLC) and their antioxidant activities. Food Chemistry, 126, 1896-1901.
11. Hung, P.V., Maeda, T., Yamamoto, S. & Morita, N. (2012). Effects of germination on nutritional composition of waxy wheat. Journal of the Science of Food and Agriculture, 92, 667-672.
12. Hussain, I. & Uddin, M.B. (2012). Optimization effect of germination on functional properties of wheat flour by response surface methodology. International Research Journal of Plant Sciences, 3, 31-37.
13. Jensen, M.K., Koh-Banerjee, P., Hu, F.B. et al. (2004). Intakes of whole grains, bran, and germ and the risk of coronary heart disease in men. The American Journal of Clinical Nutrition, 80, 1492-1499.
14. Komatsuzaki, N., Tsukahara, K., Toyoshima, H., Suzuki, T., Shimizu, N. & Kimura, T. (2007). Effect of soaking and gaseous treatment on GABA content in germinated brown rice. Journal of Food Engineering, 78, 556-560.
15. Lampi, A.-M., Nurmi, T., Ollilainen, V. & Piironen, V. (2008). Tocopherols and tocotrienols in wheat genotypes in the HEALTHGRAIN diversity screen. Journal of Agricultural and Food Chemistry, 56, 9716-9721.
16. Lee, C.H., Yang, L., Xu, J.Z., Yeung, S.Y.V., Huang, Y. & Chen, Z.-Y. (2005). Relative antioxidant activity of soybean isoflavones and their glycosides. Food Chemistry, 90, 735-741.
17. Liyana-Pathirana, C.M. & Shahidi, F. (2006). Importance of insoluble-bound phenolics to antioxidant properties of wheat. Journal of Agricultural and Food Chemistry, 54, 1256-1264.
18. Moongngarm, A. & Saetung, N. (2010). Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice. Food Chemistry, 122, 782-788.
19. Nason, A. (1950). The distribution and biosynthesis of niacin in germinating corn. American Journal of Botany, 37, 612-623.
20. Pinelo, M., Manzocoo, L., Nuñez, M.J. & Nicoli, M.C. (2004). Interaction among phenolics in food fortification. Negative synergism on antioxidant capacity. Journal of Agricultural and Food Chemistry, 52, 1177-1180.
21. Prodanov, M., Sierra, I. & Vidal-Valverde, C. (1997). Effect of germination on the thiamine, riboflavin and niacin contents in legumes. European Food Research and Technology, 205, 48-52.
22. Reboul, E., Richelle, M., Perrot, E., Desmoulins-Malezet, C., Pirisi, V. & Borel, P. (2006). Bioaccessibility of carotenoids and vitamin E from their main dietary sources. Journal of Agricultural and Food Chemistry, 54, 8749-8755.
23. Sánchez-Machado, D.I., López-Cervantes, J., López-Hernández, J. & Paseiro-Losada, P. (2004). Simultaneous determination of thiamine and riboflavin in edible marine seaweeds by high-performance liquid chromatography. Journal of Chromatographic Science, 42, 117-120.
24. Sánchez-Pérez, A., Delgado-Zamerreno, M.M., Bustamante-Rangel, M. & Hernández-Mendez, J. (2000). Automated analysis of vitamin E isomers in vegetable oils by continuous membrane extraction and liquid chromatography-electrochemical detection. Journal of Chromatography A, 881, 229-241.
25. Seibold, R.L. (1990). Cereal Grass: What's in it for you? Lawrence, KS: Wilderness Community Education Foundation.
26. Serpen, A., Gökmen, V., Pellegrini, N. & Fogliano, V. (2008). Direct measurement of the total antioxidant capacity of cereal products. Journal of Cereal Science, 48, 816-820.
27. Singleton, V.L., Orthofer, R. & Lamuela-Raventos, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152-178.
28. Tarr, J.B. & Arditti, J. (1982). Niacin biosynthesis in seedlings of Zea mays. Plant Physiology, 69, 553-556.
29. Wang, W.-X., Si, H. & Zhang, Z. (2012). Quantitative structure - activity relationship study on antitumour activity of a series of flavonoids. Molecular Simulation, 38, 38-44.
30. Yang, F., Basu, T.K. & Ooraikul, B. (2001). Studies on germination conditions and antioxidant contents of wheat grain. International Journal of Food Sciences and Nutrition, 52, 319-330.
31. Žilić, S., Hadži-Tašković Šukalović, V., Dodig, D., Maksimović, V., Maksimović, M. & Basić, Z. (2011). Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants. Journal of Cereal Science, 54, 417-424.