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Bioaccessibility of polyphenols from wheat (Triticum aestivum), sorghum (Sorghum bicolor), green gram (Vigna radiata), and chickpea (Cicer arietinum) as influenced by domestic food processing.
J Agric Food Chem. 2014 Nov 19; 62(46):11170-9.JA

Abstract

Cereals (wheat and sorghum) and legumes (green gram and chickpea) commonly consumed in Asia and Africa were evaluated for polyphenolic content. Bioaccessibility of polyphenols from these grains as influenced by domestic processing was also estimated. Total polyphenol content of wheat and sorghum was 1.20 and 1.12 mg/g respectively, which was increased by 49% and 20% respectively, on roasting. In contrast, a significant reduction of the same was observed in both the cereals after pressure-cooking, open-pan boiling, and microwave heating. Total flavonoids, which was 0.89 mg/g in native sorghum, reduced drastically after processing. Tannin content of both the cereals significantly increased on sprouting as well as roasting. Total polyphenol content reduced by 31% on sprouting but increased to 24% on roasting in green gram. Pressure-cooking (53%), open-pan boiling (64%), and microwave heating (>2-fold increase) significantly increased total polyphenol content in chickpea, while drastic reduction was observed in the total flavonoid content. Bioaccessible total polyphenols from these grains were in the following order: green gram > chickpea > wheat > sorghum. Domestic processing of these grains had minimal/no effect on the bioaccessible total flavonoid content. Not all the phenolic compounds present in them were bioaccessible. Concentration of bioaccessible phenolic compounds increased especially on sprouting and roasting of these grains, except chickpea, where sprouting significantly reduced the same (476 to 264 μg/g). Microwave heating significantly enhanced the concentration of bioaccessible polyphenols especially from chickpea. Thus, sprouting and roasting provided more bioaccessible polyphenols from the cereals and legumes studied.

Authors+Show Affiliations

Department of Biochemistry and Nutrition, CSIR - Central Food Technological Research Institute , Mysore 570 020, India.No affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25340251

Citation

Hithamani, Gavirangappa, and Krishnapura Srinivasan. "Bioaccessibility of Polyphenols From Wheat (Triticum Aestivum), Sorghum (Sorghum Bicolor), Green Gram (Vigna Radiata), and Chickpea (Cicer Arietinum) as Influenced By Domestic Food Processing." Journal of Agricultural and Food Chemistry, vol. 62, no. 46, 2014, pp. 11170-9.
Hithamani G, Srinivasan K. Bioaccessibility of polyphenols from wheat (Triticum aestivum), sorghum (Sorghum bicolor), green gram (Vigna radiata), and chickpea (Cicer arietinum) as influenced by domestic food processing. J Agric Food Chem. 2014;62(46):11170-9.
Hithamani, G., & Srinivasan, K. (2014). Bioaccessibility of polyphenols from wheat (Triticum aestivum), sorghum (Sorghum bicolor), green gram (Vigna radiata), and chickpea (Cicer arietinum) as influenced by domestic food processing. Journal of Agricultural and Food Chemistry, 62(46), 11170-9. https://doi.org/10.1021/jf503450u
Hithamani G, Srinivasan K. Bioaccessibility of Polyphenols From Wheat (Triticum Aestivum), Sorghum (Sorghum Bicolor), Green Gram (Vigna Radiata), and Chickpea (Cicer Arietinum) as Influenced By Domestic Food Processing. J Agric Food Chem. 2014 Nov 19;62(46):11170-9. PubMed PMID: 25340251.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Bioaccessibility of polyphenols from wheat (Triticum aestivum), sorghum (Sorghum bicolor), green gram (Vigna radiata), and chickpea (Cicer arietinum) as influenced by domestic food processing. AU - Hithamani,Gavirangappa, AU - Srinivasan,Krishnapura, Y1 - 2014/11/11/ PY - 2014/10/24/entrez PY - 2014/10/24/pubmed PY - 2015/8/14/medline KW - bioaccessibility KW - chickpea KW - domestic processing KW - green gram KW - polyphenols KW - sorghum KW - wheat SP - 11170 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 62 IS - 46 N2 - Cereals (wheat and sorghum) and legumes (green gram and chickpea) commonly consumed in Asia and Africa were evaluated for polyphenolic content. Bioaccessibility of polyphenols from these grains as influenced by domestic processing was also estimated. Total polyphenol content of wheat and sorghum was 1.20 and 1.12 mg/g respectively, which was increased by 49% and 20% respectively, on roasting. In contrast, a significant reduction of the same was observed in both the cereals after pressure-cooking, open-pan boiling, and microwave heating. Total flavonoids, which was 0.89 mg/g in native sorghum, reduced drastically after processing. Tannin content of both the cereals significantly increased on sprouting as well as roasting. Total polyphenol content reduced by 31% on sprouting but increased to 24% on roasting in green gram. Pressure-cooking (53%), open-pan boiling (64%), and microwave heating (>2-fold increase) significantly increased total polyphenol content in chickpea, while drastic reduction was observed in the total flavonoid content. Bioaccessible total polyphenols from these grains were in the following order: green gram > chickpea > wheat > sorghum. Domestic processing of these grains had minimal/no effect on the bioaccessible total flavonoid content. Not all the phenolic compounds present in them were bioaccessible. Concentration of bioaccessible phenolic compounds increased especially on sprouting and roasting of these grains, except chickpea, where sprouting significantly reduced the same (476 to 264 μg/g). Microwave heating significantly enhanced the concentration of bioaccessible polyphenols especially from chickpea. Thus, sprouting and roasting provided more bioaccessible polyphenols from the cereals and legumes studied. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/25340251/Bioaccessibility_of_polyphenols_from_wheat__Triticum_aestivum__sorghum__Sorghum_bicolor__green_gram__Vigna_radiata__and_chickpea__Cicer_arietinum__as_influenced_by_domestic_food_processing_ L2 - https://doi.org/10.1021/jf503450u DB - PRIME DP - Unbound Medicine ER -
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