In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63520425" target="_blank" >RIV/70883521:28110/18:63520425 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28150/18:63520425

Result on the web

<a href="http://dx.doi.org/10.1002/jsfa.8800" target="_blank" >http://dx.doi.org/10.1002/jsfa.8800</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jsfa.8800" target="_blank" >10.1002/jsfa.8800</a>

Result language

angličtina

Original language name

In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L

Original language description

BACKGROUND: Total phenolic content, phenolic profile and antioxidant activity were determined in free and bound phenolic fractions of thermally treated brown and white teff grains. RESULTS: Phenolic content in raw brown and white teff (1540 and 992 mg gallic acid equivalent kg−1) as well as antioxidant activity (6.3 and 5.5 mmol trolox equivalent kg−1) were higher in free phenolic fractions. The most significant decrease in total phenolics was observed after application of the sous-vide method (35% for brown teff and 11% for white teff). Main free phenolics of heat-treated teff were ferulic, protocatechuic, p-coumaric and ellagic acids, rutin and epigallocatechin. Main bound phenolics were ferulic, gallic, sinapic and ellagic acids, catechin and epigallocatechin. The detrimental effect on free and bound quercetin and bound cinnamic acid concentrations was also examined during heat treatment. Thermally treated brown teff showed a high level of in vitro organic matter digestibility if water cooking and rice cooker (both 99.5%) and sous-vide (96.5%) methods were applied. CONCLUSION: The sous-vide method may be recommended as the most suitable hydrothermal treatment for grains of teff when compared with water cooking and rice cooker methods. © 2017 Society of Chemical Industry.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of the Science of Food and Agriculture

ISSN

0022-5142

e-ISSN

—

Volume of the periodical

98

Issue of the periodical within the volume

8

Country of publishing house

US - UNITED STATES

Number of pages

8

Pages from-to

3014-3021

UT code for WoS article

000431662300019

EID of the result in the Scopus database

2-s2.0-85040017477