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Effect of boiling in water of barley and buckwheat groats on the antioxidant properties and dietary fiber composition.
Plant Foods Hum Nutr. 2014 Sep; 69(3):276-82.PF

Abstract

In recent years, there has been an ever-increasing interest in the research of polyphenols obtained from dietary sources, and their antioxidative properties. The purpose of this study was to determine the effect of boiling buckwheat and barley groats on the antioxidant properties and dietary fiber composition. Antioxidative properties were investigated using methyl linoleate model system, by assessing the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and metal chelating activity. The results were compared with butylated hydroxytoluene (BHT). Raw barley and buckwheat groats extracts showed higher DPPH scavenging ability compared to boiled barley and buckwheat groats extracts. Raw barley groats extract exhibited higher antioxidant activity than boiled groats extract in the methyl linoleate emulsion. Higher chelating ability in relation to Fe (II) ions was observed for boiled groats extracts as compared to raw groats extracts. BHT showed small antiradical activity and metal chelating activity, while showing higher antioxidative activity in emulsion system. The analysis of groats extracts using HPLC method showed the presence of rutin, catechin, quercetin, gallic, p-hydroxybenzoic, p-coumaric, o-coumaric, vanillic, sinapic, and ferulic acids. Differences in the content of dietary fiber and its fractions were observed in the examined products. The highest total dietary fiber content was detected in boiled buckwheat groats, while the lowest - in boiled barley groats. The scientific achievements of this research could help consumers to choose those cereal products available on the market, such as barley and buckwheat groats, which are a rich source of antioxidative compounds and dietary fiber.

Authors+Show Affiliations

Department of Food Service and Catering, Poznań University of Life Sciences, 60-637, Poznań, Poland.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

24938316

Citation

Hęś, Marzanna, et al. "Effect of Boiling in Water of Barley and Buckwheat Groats On the Antioxidant Properties and Dietary Fiber Composition." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 69, no. 3, 2014, pp. 276-82.
Hęś M, Dziedzic K, Górecka D, et al. Effect of boiling in water of barley and buckwheat groats on the antioxidant properties and dietary fiber composition. Plant Foods Hum Nutr. 2014;69(3):276-82.
Hęś, M., Dziedzic, K., Górecka, D., Drożdżyńska, A., & Gujska, E. (2014). Effect of boiling in water of barley and buckwheat groats on the antioxidant properties and dietary fiber composition. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 69(3), 276-82. https://doi.org/10.1007/s11130-014-0425-x
Hęś M, et al. Effect of Boiling in Water of Barley and Buckwheat Groats On the Antioxidant Properties and Dietary Fiber Composition. Plant Foods Hum Nutr. 2014;69(3):276-82. PubMed PMID: 24938316.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of boiling in water of barley and buckwheat groats on the antioxidant properties and dietary fiber composition. AU - Hęś,Marzanna, AU - Dziedzic,Krzysztof, AU - Górecka,Danuta, AU - Drożdżyńska,Agnieszka, AU - Gujska,Elżbieta, PY - 2014/6/19/entrez PY - 2014/6/19/pubmed PY - 2015/12/15/medline SP - 276 EP - 82 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 69 IS - 3 N2 - In recent years, there has been an ever-increasing interest in the research of polyphenols obtained from dietary sources, and their antioxidative properties. The purpose of this study was to determine the effect of boiling buckwheat and barley groats on the antioxidant properties and dietary fiber composition. Antioxidative properties were investigated using methyl linoleate model system, by assessing the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and metal chelating activity. The results were compared with butylated hydroxytoluene (BHT). Raw barley and buckwheat groats extracts showed higher DPPH scavenging ability compared to boiled barley and buckwheat groats extracts. Raw barley groats extract exhibited higher antioxidant activity than boiled groats extract in the methyl linoleate emulsion. Higher chelating ability in relation to Fe (II) ions was observed for boiled groats extracts as compared to raw groats extracts. BHT showed small antiradical activity and metal chelating activity, while showing higher antioxidative activity in emulsion system. The analysis of groats extracts using HPLC method showed the presence of rutin, catechin, quercetin, gallic, p-hydroxybenzoic, p-coumaric, o-coumaric, vanillic, sinapic, and ferulic acids. Differences in the content of dietary fiber and its fractions were observed in the examined products. The highest total dietary fiber content was detected in boiled buckwheat groats, while the lowest - in boiled barley groats. The scientific achievements of this research could help consumers to choose those cereal products available on the market, such as barley and buckwheat groats, which are a rich source of antioxidative compounds and dietary fiber. SN - 1573-9104 UR - https://www.unboundmedicine.com/medline/citation/24938316/Effect_of_boiling_in_water_of_barley_and_buckwheat_groats_on_the_antioxidant_properties_and_dietary_fiber_composition_ L2 - https://doi.org/10.1007/s11130-014-0425-x DB - PRIME DP - Unbound Medicine ER -