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Rasheed A, Parveen S, Afzaal M, Niaz B, Saeed F, Hussain M, Yasmin A, Qamar A, Ateeq H, Raza MA, Al Jbawi E. Exploring biochemical profile, antioxidant activity and structural properties of Bulgur prepared from traditional and autoclave methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2161570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Amara Rasheed
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Soneya Parveen
- Medicine and Allied, Faisalabad Medical University, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Bushra Niaz
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Adeela Yasmin
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Aiza Qamar
- Department of Nutrition and Health Promotion, University of Home Economics, Lahore, Pakistan
| | - Huda Ateeq
- Department of Food Sciences, Government College University Faisalabad, Pakistan
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Baranzelli J, Somacal S, Araujo Amorim Bonini C, Smaniotto FA, Sant'Anna Monteiro C, Trivisiol da Silva D, de Oliveira Mello R, Ramos Boldori J, Casagrande Denardin C, Rodrigues E, Zavariz de Miranda M, Emanuelli T. Influence of sprouting on the bioaccessibility and bioactivity of benzoxazinoids, phenolic acids, and flavonoids of soft and hard wheat cultivars. Food Res Int 2023; 173:113338. [PMID: 37803692 DOI: 10.1016/j.foodres.2023.113338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 07/26/2023] [Accepted: 07/29/2023] [Indexed: 10/08/2023]
Abstract
Grain germination increases the contents of benzoxazinoids and the antioxidant capacity of wheat and differentially affects the phytochemical composition of hard and soft wheat cultivars. It was investigated whether wheat cultivars (sprouted or not) with distinct grain texture characteristics (BRS Guaraim, soft vs. BRS Marcante, hard texture) would have different behavior in relation to changes in phytochemical compounds, bioaccessibility and antioxidant capacity during simulated gastrointestinal digestion of a tabbouleh preparation. Sprouting increased the nominal amount of phytochemicals in tabbouleh resulting in increased release of phenolic acids (up to 7.5-fold) and benzoxazinoids (up to 12.5-fold) during all digestion phases besides higher bioaccessibility (up to 2.8-fold). Sprouting caused greater increase in the bioaccessibility of phenolic acids for the soft wheat cultivar (4.5-fold) than for the hard cultivar (1.9-fold) and it increased the colon available index of phenolic acids only for the soft cultivar (1.8-fold). Flavonoids, mainly represented by apigenin glycosides, were marginally increased after sprouting but underwent relative increase along digestion being the major phytochemicals found in the bioaccessible fraction obtained after intestinal digestion (73-94% of total phytochemicals). The increase in apigenin glycosides was associated to the increase of in vitro and intracellular antioxidant capacity of tabbouleh along digestion. Sprouting increased the peroxyl radical removal capacity of tabbouleh in the gastric phase and in the non-bioaccessible fraction regardless of the cultivar. The highest hydroxyl radical removal capacities were found in non-sprouted cultivars, especially in the soft texture cultivar in the undigested and bioaccessible fractions. The bioaccessible fraction obtained after wheat digestion was more efficient to scavenge intracellular ROS than undigested samples, the highest scavenging potency being observed for the hard texture cultivar with no effect of sprouting. These findings confirm the hypothesis that the phytochemicals of hard and soft wheat cultivars (sprouted or not) have different behavior during digestion in terms of biotransformation, bioaccessibility and ability to remove reactive species and indicate that tabbouleh produced from sprouted wheat results in increased release of bioactive phytochemicals during digestion.
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Affiliation(s)
- Julia Baranzelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Sabrina Somacal
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Camila Araujo Amorim Bonini
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Franciele Aline Smaniotto
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Camila Sant'Anna Monteiro
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Dariane Trivisiol da Silva
- Department of Pharmacology, Center of Health Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Renius de Oliveira Mello
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Jean Ramos Boldori
- Research Group on Biochemistry and Toxicology of Bioactive Compounds (GBToxBio), Federal University of Pampa, 97500-970 Uruguaiana, RS, Brazil
| | - Cristiane Casagrande Denardin
- Research Group on Biochemistry and Toxicology of Bioactive Compounds (GBToxBio), Federal University of Pampa, 97500-970 Uruguaiana, RS, Brazil
| | - Eliseu Rodrigues
- Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Rio Grande do Sul, Brazil
| | - Martha Zavariz de Miranda
- Grain Quality Laboratory, Brazilian Agricultural Research Corporation - Embrapa Trigo, 99050-970 Passo Fundo, RS, Brazil
| | - Tatiana Emanuelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Department of Pharmacology, Center of Health Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil.
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Shah YA, Saeed F, Afzaal M, Ahmad A, Hussain M, Ateeq H, Khan MH. Biochemical & nutritional properties of wheat bulgur: a review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yasir Abbas Shah
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Farhan Saeed
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Aftab Ahmad
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Huda Ateeq
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Mujahid Hassan Khan
- Department of Food Sciences Government College University Faisalabad Pakistan
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Drying Behavior of Bulgur and Its Effect on Phytochemical Content. Foods 2022; 11:foods11071062. [PMID: 35407147 PMCID: PMC8997585 DOI: 10.3390/foods11071062] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/15/2022] [Accepted: 03/16/2022] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to determine the influence of two types of dryers (hot air oven and vacuum dryer) and the yellow berry percentage (1.75%, 36.25%, 43.25%) on the drying process and phytochemical content of bulgur. Results showed that the Midilli model successfully described the moisture diffusion during drying at 60 °C in all bulgur samples, where an increase in yellow berry percentage generated an increase in moisture content. Effective diffusion coefficient (Deff) increased significantly (p ≤ 0.05) from 7.05 × 10−11 to 7.82 × 10−11 (m2.s−1) and from 7.73 × 10−11 to 7.82 × 10−11 (m2.s−1) for the hot air oven and vacuum dryer, respectively. However, it decreased significantly with a decrease of yellow berry percentage. It was concluded that the vacuum dryer provided faster and more effective drying than the hot air oven. Total polyphenol (TPC), total flavonoid (TFC), and yellow pigment contents (YPC) of bulgur were investigated. TPC ranged between 0.54 and 0.64 (mg GAE/g dm); TFC varied from 0.48 to 0.61 (mg QE/g dm). The YPC was found to be between 0.066 and 0.079 (mg ß-carotene/100g dm). Yellow berry percentage positively and significantly affected the TPC, TFC, and YPC contents due to the hard separation of the outer layers from the starchy grain during the debranning step.
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Ismail HA, Rayan AM. Preparation and evaluation of Quinoa-Kishk as a novel functional fermented dairy product. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1063-1074. [PMID: 35185209 PMCID: PMC8814261 DOI: 10.1007/s13197-021-05110-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/27/2021] [Accepted: 04/14/2021] [Indexed: 11/24/2022]
Abstract
Quinoa is gaining more attention throughout the world because of its high nutritional, antioxidant and antimicrobial impacts. This study aimed to develop a novel functional Kishk prepared from wheat burghul replacement with quinoa seeds at 0, 25, 50, 75, and 100% levels. Changes in chemical, microbial, and sensory properties were followed during storage at room temperature for 3 months. The obtained results revealed that Kishk samples fortified with quinoa seeds had higher protein (17.18-18.37%), fat (3.00-5.99%), ash (6.64-8.01%) and fiber (1.32-2.05%) compared to control sample (16.52, 2.82, 6.00 and 1.18%), respectively for fresh samples. Furthermore, incorporation of quinoa into Kishk formulations improved amino acid profile, mineral contents, antioxidant activity and total phenols. However, addition of quinoa affected the color attributes and significant decreases in L* and b* values were noticed compared to control sample. During the storage period, overall bacterial and lactic acid bacteria counts for all samples were reduced. Coliform, mould and yeast counts of all fresh samples were less than 10 CFU/g and not detected throughout the storage. Sensory evaluation results revealed that Kishk fortified with 50% quinoa seeds exhibited good sensory properties. Therefore, fortification with quinoa could improve nutritional and functional properties of fermented dairy products. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05110-8.
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Affiliation(s)
- Hesham A. Ismail
- Dairy Science Department, Faculty of Agriculture, New Valley University, Kharga City, Egypt
| | - Ahmed M. Rayan
- Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia, 41522 Egypt
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Stone AK, Wang S, Tulbek M, Koksel F, Nickerson MT. Processing and quality aspects of bulgur from
Triticum durum. Cereal Chem 2020. [DOI: 10.1002/cche.10347] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Andrea K. Stone
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | | | | | - Filiz Koksel
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg MB Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
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