Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics

Innovative Food Science and Emerging Technologies

Volumn 39, Issue , 2017, Pages 209-215

  Özkaya, Berrin ^a   Turksoy, Secil ^b   Özkaya, Hazım ^a   Duman, Burcu ^a  

^a ANKARA UNIVERSITY   (Turkey)

^b HITIT UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Bran; Dephytinization; Dietary fiber; Hydrothermal process; Phenolics

Indexed keywords

ANTIOXIDANTS; FIBERS; FOOD ADDITIVES; NUTRITION;

ANTI-OXIDANT ACTIVITIES; BRAN; DEPHYTINIZATION; DIETARY FIBERS; HYDROTHERMAL PROCESS; PHENOLICS;

FUNCTIONAL FOOD;

EID: 85007037736     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.11.012     Document Type: Article

References (42)

1. AACC, Approved methods of American Association of Cereal Chemists. 11th ed., 1999, The Association, St. Paul, MN, U.S.A.
2. Adom, K., Liu, R., Antioxidant activity of grains. Journal of Agricultural and Food Chemistry 50 (2002), 6182–6187.
3. Aguedo, M., Ruiz, H.A., Richel, A., Non-alkaline solubilization of arabinoxylans from destarched wheat bran using hydrothermal microwave processing and comparison with the hydrolysis by an endoxylanase. Chemical Engineering and Processing: Process Intensification 96 (2015), 72–82, 10.1016/j.cep.2015.07.020.
4. Akhter, S., Saeed, A., Irfan, M., Malik, K.A., In vitro dephytinization and bioavailability of essential minerals in several wheat varieties. Journal of Cereal Science 56:3 (2012), 741–746, 10.1016/j.jcs.2012.08.017.
5. AOAC, Official methods of analysis of AOAC International. 19th ed., 2012, Association of Official Analytical Chemists, Gaithersburg, MD, U.S.A.
6. Arab, F., Alemzadeh, I., Maghsoudi, V., Determination of antioxidant component and activity of rice bran extract. Scientia Iranica 18:6 (2011), 1402–1406, 10.1016/j.scient.2011.09.014.
7. Björck, I., Nyman, M., Asp, N.G., Extrusion cooking and dietary fiber: Effects on dietary fibe content and on degradation in the rat intestinal tract. Cereal Chemistry 61 (1984), 174–179.
8. Friedman, M., Rice brans, rice bran oils, and rice hulls: Composition, food and industrial uses, and bioactivities in humans, animals, and cells. Journal of Agricultural and Food Chemistry 61:45 (2013), 10626–10641, 10.1021/jf403635v.
9. Garcia, W., Blessin, C., Inglett, G., Mineral constituents in corn and wheat germ by atomic absorption spectroscopy. Cereal Chemistry 49 (1972), 158–167.
10. García-Estepa, R.M., Guerra-Hernandez, E., García-Villanova, B., Phytic acid content of milled cereal products and breads. Food Research International 32 (1999), 217–221.
11. Haug, W., Lantzsch, H.-J., Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture 34 (1983), 1423–1426.
12. Jayarajah, C.N., Tang, H.R., Robertson, J.A., Selvendran, R.R., Dephytinisation of wheat bran and the consequences for fibre matrix non-starch polysaccharides. Food Chemistry 58 (1997), 5–12.
13. Kahlon, T.S., Edwards, R.H., Chow, F.I., Effect of extrusion on hypocholesterolemic properties of rice, oat, corn and wheat bran diets in hamsters. Cereal Chemistry 75:6 (1998), 897–903.
14. Kaur, S., Sharma, S., Dar, B.N., Singh, B., Optimization of process for reduction of antinutritional factors in edible cereal brans. Food Science and Technology International 18:5 (2012), 445–454, 10.1177/1082013211428236.
15. Kaur, S., Sharma, S., Singh, B., Dar, B.N., Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans. Journal of Food Science and Technology 52:3 (2015), 1670–1676, 10.1007/s13197-013-1118-4.
16. Kim, K.-H., Tsao, R., Yang, R., Cui, S., Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. Food Chemistry 95:3 (2006), 466–473, 10.1016/j.foodchem.2005.01.032.
17. Majzoobi, M., Pashangeh, S., Farahnaky, A., Eskandari, M.H., Jamalian, J., Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran. Journal of Food Science and Technology 51:10 (2014), 2755–2761.
18. Manzocco, L., Calligaris, S., Mastrocola, D., Nicoli, M.C., Lerici, C.R., Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends in Food Science and Technology 11 (2001), 340–346.
19. Martin-Cabrejas, M.A., Jaime, L., Karanja, C., Downie, A.J., Parker, M.L., Lopez-Andreu, F.J.,.. Waldron, K.W., Modifications to physicochemical and nutritional properties of hard-to-cook beans (Phaseolus vulgaris L.) by extrusion cooking. Journal of Agricultural and Food Chemistry 47 (1999), 1174–1182.
20. Martin-Cabrejas, M.A., Sanfiz, B., Vidal, A., Molla, E., Esteban, R.M., Lopez-Andreu, F.J., Effect of fermentation and autoclaving on dietary fiber fractions and antinutritional factors of beans (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry 52 (2004), 261–266.
21. Mosharraf, L., Kadivar, M., Shahedi, M., Effect of hydrothermaled bran on physicochemical, rheological and microstructural characteristics of Sangak bread. Journal of Cereal Science 49 (2009), 398–404.
22. Nagarani, G., Abirami, A., Nikitha, P., Siddhuraju, P., Effect of hydrothermal processing on total polyphenolics and antioxidant potential of underutilized leafy vegetables, Boerhaavia diffusa and Portulaca oleracea. Asian Pacific Journal of Tropical Biomedicine 4:Suppl. 1 (2014), S468–S477, 10.12980/APJTB.4.2014C1108.
23. Patel, S., Cereal bran fortified-functional foods for obesity and diabetes management: Triumphs, hurdles and possibilities. Journal of Functional Foods 14 (2015), 255–269, 10.1016/j.jff.2015.02.010.
24. Phillippy, B.Q., White, K.D., Johnston, M.R., Tao, S.-H., Fox, M.R.S., Preparation of inositol phosphates from sodium phytate by enzymatic and nonenzymatic hydrolysis. Analytical Biochemistry 162:1 (1987), 115–121, 10.1016/0003-2697(87)90015-7.
25. Pradeep, P.M., Jayadeep, A., Guha, M., Singh, V., Hydrothermal and biotechnological treatments on nutraceutical content and antioxidant activity of rice bran. Journal of Cereal Science 60:1 (2014), 187–192, 10.1016/j.jcs.2014.01.025.
26. Ragaee, S., Seetharaman, K., Abdel-Aal el, S.M., The impact of milling and thermal processing on phenolic compounds in cereal grains. Critical Reviews in Food Science and Nutrition 54:7 (2014), 837–849, 10.1080/10408398.2011.610906.
27. Ramírez-Moreno, E., Córdoba-Díaz, D., de Cortes Sánchez-Mata, M., Díez-Marqués, C., Goñi, I., Effect of boiling on nutritional, antioxidant and physicochemical characteristics in cladodes (Opuntia ficus indica). LWT - Food Science and Technology 51:1 (2013), 296–302, 10.1016/j.lwt.2012.10.005.
28. Reddy, N.R., Sathe, S.K., Food Phytates. 2001, CRC Press.
29. Rickey, G., Evans, A., Photometric determination of total phosphorus in feeding stuff and fertilizers. Journal of the Association of Official Analytical Chemists 38 (1955), 898–903.
30. Ruiz, H.A., Rodríguez-Jasso, R.M., Fernandes, B.D., Vicente, A.A., Teixeira, J.A., Hydrothermal processing, as an alternative for upgrading agriculture residues and marine biomass according to the biorefinery concept: A review. Renewable and Sustainable Energy Reviews 21 (2013), 35–51, 10.1016/j.rser.2012.11.069.
31. Sandberg, A.-S., In vitro and in vivo degradation of phytate. Reddy, N.R., Sathe, S.K., (eds.) Food Phytates, 2002, CRC Press LLC, Boca Raton, FL, 139–155.
32. Sanz Penella, J.M., Collar, C., Haros, M., Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread. Journal of Cereal Science 48 (2008), 715–721.
33. Servi, S., Özkaya, H., Colakoglu, A.S., Dephytinization of wheat bran by fermentation with bakers’ yeast, incubation with barley malt flour and autoclaving at different pH levels. Journal of Cereal Science 48:2 (2008), 471–476, 10.1016/j.jcs.2007.10.011.
34. Sharif, M.K., Butt, M.S., Anjum, F.M., Khan, S.H., Rice bran: A novel functional ingredient. Critical Reviews in Food Science and Nutrition 54:6 (2014), 807–816, 10.1080/10408398.2011.608586.
35. Stevenson, L., Phillips, F., O'Sullivan, K., Walton, J., Wheat bran: Its composition and benefits to health, a European perspective. International Journal of Food Sciences and Nutrition 63:8 (2012), 1001–1013, 10.3109/09637486.2012.687366.
36. Sun, T., Ho, C.-T., Total phenolic content and antioxidant activity of cereals, Vol. 993, 2008, 143–150, 10.1021/bk-2008-0993.ch013.
37. Türk, M., Carlsson, N.-G., Sandberg, A.-S., Reduction in the levels of phytate during wholemeal bread making: Effect of yeast and wheat phytases. Journal of Cereal Science 23 (1996), 257–264.
38. Vasanthan, T., Gaosong, J., Yeung, J., Li, J., Dietary fiber profile of barley flour as affected by extrusion cooking. Food Chemistry 77 (2002), 35–40.
39. Volden, J., Borge, G.I.A., Hansen, M., Wicklund, T., Bengtsson, G.B., Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis). LWT - Food Science and Technology 42:1 (2009), 63–73, 10.1016/j.lwt.2008.05.018.
40. Yang, H.W., Hsu, C.K., Yang, Y.F., Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and green-cotyledon small black soybeans. Journal of the Science of Food and Agriculture 94:9 (2014), 1794–1801, 10.1002/jsfa.6494.
41. Yu, L., Haley, S., Perret, J., Harris, M., Wilson, J., Qian, M., Free radical scavenging properties of wheat extracts. Journal of Agricultural and Food Chemistry 50 (2002), 1619–1624.
42. Zielinski, H., Kozlowska, H., Lewczuk, B., Bioactive compounds in the cereal grains before and after hydrothermal processing. Innovative Food Science & Emerging Technologies 2 (2001), 159–169.