Phenolic contents, antioxidant properties, and sensory profiles of wheat round rolls supplemented with whole grain cereals

Whole cereal flours (buckwheat, barley, and oat) and wheat bran were used to substitute 20% of white bakery wheat flour to prepare round rolls. Round roll quality was evaluated by determining total phenolic and total flavonoid contents, antioxidative capacity, the content of lipid hydroperoxides (primary oxidation products), and sensory profiling. Moreover, the stability of the phenolic compounds and antioxidant behaviour throughout processing was studied. Technological processing does not cause any significant loss of phenolics (less than 5%). A significant increase in antioxidants and phenolics of the flour mixtures and final products were observed compared to those of white wheat round rolls (as control). Buckwheat and barley round roll crumbs contained the highest total phenolic and total flavonoid contents, and were the most effective in enhancing antioxidant activity, which increased 15-fold and 8-fold, respectively, when compared to the control roll. The tested cereals effectively retarded formation of lipid hydroperoxides (from over 50% to control), which are undesirable from both a nutrition and storage/shelf life perspective. The results of sensory analyses showed that such bakery products are accepted by consumers with the exception of the product made with oat flour, where a reduction in the oat content would be preferable

Genotypic variation in nutritive and bioactive composition of foxtail millet

Foxtail millet (Setaria italica) genotypes with red and yellow colour of grain bran were examined and compared for their content of nutritive components, fatty acids and phenolic compounds profile. Moreover, the antioxidant properties were investigated using three different methods. Foxtail millet genotypes contained 14.2% of protein, 5.0% of fat and 4.3% of soluble sugars, on average. Linoleic acid was the most abundant unsaturated fatty acid and palmitic acid was the most abundant saturated fatty acid. Four hydroxybenzoic acids (gallic, protocatechuic, vanillic and syringic acid) and two hydroxycinnamic acids (ferulic and p-coumaric acid) were identified and quantified. All genotypes exhibited effective inhibition of free radicals. Nevertheless, ferrous ion chelating activity was weak. Antioxidant properties of foxtail millet genotypes were closely associated with the presence of phenolics. A relationship between intensity of grain colour and antioxidant properties as well as phenolic compounds content, was observed. We can conclude that the content of evaluated parameters varied among foxtail millet genotypes, therefore their assessment and selection is desirable in order to cultivate crops and produce foods with advanced nutritional and antioxidant properties