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The influence of green tea extract as the steeping solution on nutritional and microbial characteristics of germinated wheat.
Food Chem. 2020 Dec 01; 332:127288.FC

Abstract

This study examined the effect of green tea extract at 10 (GWG1%) and 50 (GWG5%) g/L as the steeping solution on the chemical, nutritional, and microbial quality of wheat grain during 14 days of germination. Fat, dry matter, and ash contents in the control was higher than GWG treatments due to the faster growth of control germs. Moisture, phenolic compounds, thiamin, niacin, and tocopherols decreased, whereas, fat, dry matter, carbohydrate, protein, crude fiber, ash, folic acid, Ca, Mg, Fe, Mn, and Zn increased significantly in all samples during germination. GWG5% showed the highest values in total phenols, vitamins, minerals, and carbohydrate, followed by GWG1% and then the control. No significant differences in protein and crude fiber content were detected among treatments. GWG decreased the growth of total bacterial, yeast, and mold in germinated seeds. Overall, GWG improved the microbial and nutritional quality of wheat germ during 14 days of germination.

Authors+Show Affiliations

Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran.Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran; Young Researchers and Elite Club, Yasooj Branch, Islamic Azad University, Yasooj, Iran. Electronic address: s.amiri@iauyasooj.ac.ir.Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran; Young Researchers and Elite Club, Yasooj Branch, Islamic Azad University, Yasooj, Iran. Electronic address: m.radi@iauyasooj.ac.ir.Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran.University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo-Bra, Italy. Electronic address: l.torri@unisg.it.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32619935

Citation

Pakfetrat, Sara, et al. "The Influence of Green Tea Extract as the Steeping Solution On Nutritional and Microbial Characteristics of Germinated Wheat." Food Chemistry, vol. 332, 2020, p. 127288.
Pakfetrat S, Amiri S, Radi M, et al. The influence of green tea extract as the steeping solution on nutritional and microbial characteristics of germinated wheat. Food Chem. 2020;332:127288.
Pakfetrat, S., Amiri, S., Radi, M., Abedi, E., & Torri, L. (2020). The influence of green tea extract as the steeping solution on nutritional and microbial characteristics of germinated wheat. Food Chemistry, 332, 127288. https://doi.org/10.1016/j.foodchem.2020.127288
Pakfetrat S, et al. The Influence of Green Tea Extract as the Steeping Solution On Nutritional and Microbial Characteristics of Germinated Wheat. Food Chem. 2020 Dec 1;332:127288. PubMed PMID: 32619935.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The influence of green tea extract as the steeping solution on nutritional and microbial characteristics of germinated wheat. AU - Pakfetrat,Sara, AU - Amiri,Sedigheh, AU - Radi,Mohsen, AU - Abedi,Elahe, AU - Torri,Luisa, Y1 - 2020/06/09/ PY - 2019/08/21/received PY - 2020/05/01/revised PY - 2020/06/07/accepted PY - 2020/7/4/pubmed PY - 2020/7/4/medline PY - 2020/7/4/entrez KW - Bioactive compound KW - Chemical composition KW - Green tea extract KW - Microbial count KW - Seed germination SP - 127288 EP - 127288 JF - Food chemistry JO - Food Chem VL - 332 N2 - This study examined the effect of green tea extract at 10 (GWG1%) and 50 (GWG5%) g/L as the steeping solution on the chemical, nutritional, and microbial quality of wheat grain during 14 days of germination. Fat, dry matter, and ash contents in the control was higher than GWG treatments due to the faster growth of control germs. Moisture, phenolic compounds, thiamin, niacin, and tocopherols decreased, whereas, fat, dry matter, carbohydrate, protein, crude fiber, ash, folic acid, Ca, Mg, Fe, Mn, and Zn increased significantly in all samples during germination. GWG5% showed the highest values in total phenols, vitamins, minerals, and carbohydrate, followed by GWG1% and then the control. No significant differences in protein and crude fiber content were detected among treatments. GWG decreased the growth of total bacterial, yeast, and mold in germinated seeds. Overall, GWG improved the microbial and nutritional quality of wheat germ during 14 days of germination. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32619935/The_influence_of_green_tea_extract_as_the_steeping_solution_on_nutritional_and_microbial_characteristics_of_germinated_wheat L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)31150-X DB - PRIME DP - Unbound Medicine ER -
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