Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiency
| Autor: | Isabel C.F.R. Ferreira, José Pinela, Tânia C.S.P. Pires, Ângela Fernandes, Márcio Carocho, Rossana V. C. Cardoso, Lillian Barros, Esteban Fernández Vasallo, Carla Pereira, Maria Inês Dias |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Sucrose
Antioxidant bioresource-use efficiency 030309 nutrition & dietetics Thiobarbituric acid medicine.medical_treatment Cereal bran/germ Chemical composition antioxidant activity Nutritional quality Antimicrobial activity 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Functional food Antioxidant activity TBARS medicine chemical composition Food science chemistry.chemical_classification 0303 health sciences antimicrobial activity Bran Chemistry digestive oral and skin physiology nutritional quality food and beverages Agriculture 04 agricultural and veterinary sciences 040401 food science Bioresource-use efficiency cereal bran/germ Citric acid Agronomy and Crop Science Organic acid |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP Agronomy Volume 11 Issue 5 Agronomy, Vol 11, Iss 972, p 972 (2021) |
| Popis: | Cereal by-products (wheat germ, maize bran–germ mixture, rye bran, and wheat bran) from the flour milling industry were characterized for their nutritional value and chemical composition, as well as for antioxidant and antibacterial activities. Carbohydrates (including sucrose) were the major nutritional constituents (56.35–78.12 g/100 g dw), followed by proteins (11.2–30.0 g/100 g dw). The higher energy value (432.3 kcal/100 g dw) was presented by the wheat germ. This by-product also presented the highest citric acid content (0.857 g/100 g dw), the most abundant organic acid detected. Unsaturated fatty acids predominated in all samples given the high content of linoleic (53.9–57.1%) and oleic (13.4–29.0%) acids. Wheat germ had the highest levels of tocopherols (22.8 mg/100 g dw) and phenolic compounds (5.7 mg/g extract, with a high apigenin-C-pentoside-C-hexoside content). In turn, while the wheat bran extract was particularly effective in inhibiting the formation of thiobarbituric acid reactive substances (TBARS), the rye bran extract was the only sample capable of protecting erythrocytes from oxidative hemolysis. Regarding antibacterial properties, in general, the lowest minimum inhibitory concentrations were observed against methicillin-resistant Staphylococcus aureus. These results highlight the characterized by-products as sustainable ingredients for the development of novel bakery and functional food products and contribute to a better bioresource-use efficiency and circularity. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020) and national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros, A. Fernandes, M.I. Dias, and C. Pereira and through the individual scientific employment program-contract for J. Pinela (CEECIND/01011/2018) and M. Carocho (CEECIND/00831/2018). To FEDER-Interreg España-Portugal program for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P. info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
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