Sprouted Barley Flour as a Nutritious and Functional Ingredient

peer-reviewedThe increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodology (RSM). The impact of germination time (0.8–6 days) and temperature (12–20 °C) on barley quality was studied. Non-germinated barley was used as the control. The content of vitamins B1, B2 and C, and proteins increased notably after germination, especially at longer times, while levels of fat, carbohydrates, fibre, and β-glucan were reduced. Total phenolic compounds, γ-aminobutyric acid and antioxidant activity determined by Oxygen Radical Absorbance Capacity increased between 2-fold and 4-fold during sprouting, depending on germination conditions and this increase was more pronounced at higher temperatures (16–20 °C) and longer times (5–6 days). Procyanidin B and ferulic acid were the main phenolics in the soluble and insoluble fraction, respectively. Procyanidin B levels decreased while bound ferulic acid content increased during germination. Germinated barley flours exhibited lower brightness and a higher glycemic index than the control ones. This study shows that germination at 16 °C for 3.5 days was the optimum process to obtain nutritious and functional barley flours. Under these conditions, sprouts retained 87% of the initial β-glucan content, and exhibited levels of ascorbic acid, riboflavin, phenolic compounds and GABA between 1.4-fold and 2.5-fold higher than the non-sprouted grain

Tylose Formation and Changes in Phenolic Compounds of Grape Roots Infected with «Phaeomoniella chlamydospora» and «Phaeoacremonium» Species

The role of phenolic compounds in strengthening resistance of grapevine to young grapevine decline was analysed. The formation of tyloses has also been associated with this disease. A microscopic study showed that tyloses originated in parenchyma cells associated with the xylem and from there invaded the xylem lumen. As tyloses formed, there were changes in the cell wall, associated with the accumulation of crystalline structures. The cells surrounding the blocked xylem contained more polyphenolic compounds than the cells of intact xylem. Changes in the level and composition of polyphenolic compounds occurred in relation to the severity of infection. Tannin concentrations also increased with increasing numbers of xylem vessels containing tyloses. Root extracts added to fungal culture media inhibited mycelial growth of Phaeomoniella chlamydospora, Phaeoacremonium aleophilum and Pm. inflatipes. Inhibition was greater with extracts from roots with tyloses, and was also correlated with polyphenol content. Extracts of the leaves, stems and berries of vines treated with Brotomax, which increases the biosynthesis of phenolic compounds, inhibited mycelial growth of the fungi compared to untreated control plants

Fermented Phaseolus vulgaris: acceptability and intestinal effects

Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondiales sur les Fruits, les Légumes et la Pomme de terre. Période 2000-2012. http://prodinra.inra.fr/record/256699International audienceDry beans such as Phaseolus vulgaris are an important source of nutrients, especially in developing countries. However, their consumption is limited by the flatulence problem, which occurs in the gut after their ingestion, owing to the presence of highly fermentable compounds, such as alpha-galactosides, soluble dietary fibre, and resistant starch. It has been shown that natural fermentation reduces the content of these compounds by about 90%. In the present work, the effects of the consumption of unfermented and fermented beans ( P. vulgaris) on the bowel habits ( frequency and faecal volume) and on the main adverse intestinal symptoms usually associated with bean consumption were compared. This study was carried out for 28 days with ten women, whose age ranged between 25 and 40 years, eating 45 g of fermented-cooked and cooked beans for 7 days, with a 2-week break between the experimental periods. A sensorial evaluation with 51 panellists was performed revealing that 56% of the panel gave the fermented samples a score between 6 and 9, corresponding to "slightly like it" and "really like it", respectively. The consumption of fermented beans significantly decreased the flatulence problem by 56.1%, the intestinal noises by 48% and the nausea by 80%. Abdominal bloating was reduced by 11%. It was concluded that the fermented and cooked beans were palatable and that the process could decrease the flatulence problem that is usually caused by the consumption of P. vulgaris by humans

Vitamin C, Phenolic Compounds and Antioxidant Capacity of Broccoli Florets Grown under Different Nitrogen Treatments Combined with Selenium

Broccoli consumption is rising worldwide and fertilization is a tool to increase its production. However, little is known about the effect of mineral supplementation to the soil on the bioactive compounds. Therefore, the aim of this investigation was to analyze the content of vitamin C, total phenolic compounds and the antioxidant capacity of broccoli florets cultivated under different nitrogen (N) conditions in combination with selenium (IV and VI). Greenhouse experiments were conducted in broccoli grown in commercial soil treated with different N sources [(NH4)2SO4, NaNO3, NH4NO3 or CO(NH2)2 at 160 kg N/ha]. In addition, selenium (Se) salts [Na2SeO3 (Se IV) or Na2SeO4 (Se VI) at 10 and 20 kg Se/ha] were applied. There were no evidences of the influence of N treatment on vitamin C content whilst Se (IV or VI) uptake led to a significant reduction of this vitamin in broccoli florets, irrespective of the N source. In contrast, total phenolics content and antioxidant capacity underwent a significant increment under N application. However, their combination with Se salts modified total phenolic content and antioxidant capacities in broccoli florets depending on N source and Se doses. Among all the experimental trials, application of NH4NO3 combined with 10 g Se (IV)/ha was the elective treatment strategy to produce broccoli florets with higher content of phenolic compounds and antioxidant capacity and, therefore, enhanced functionality

Soluble phenolic composition tailored by germination conditions accompany antioxidant and anti-inflammatory properties of wheat

This article belongs to the Special Issue Designing the Antioxidant Properties of Low-Processed Food.Knowledge on the specific variation in the phenolic composition of wheat defined by germination conditions and its relationship with antioxidant and anti-inflammatory properties of sprouts would be useful to improve the functional value of wheat-derived products. Variation in soluble phenolic composition, antioxidant and anti-inflammatory potential of wheat was examined in a range of germination temperature (12–21 °C) and time (1–7 d). Response surface methodology was applied for building lineal and quadratic models to find optimal germination conditions to improve nutraceutical value of wheat sprouts using the desirability (D) function. Phenolics were determined by HPLC-DAD-ESI-MS. In vitro biochemical methods and lipopolysaccharide stimulated RAW264.7 macrophages were used to determine antiradical and anti-inflammatory activities of wheat sprouts. Accumulation of soluble phenolic acids, flavone C-glycosides and lignans in sprouts was positively influenced by germination temperature and time. Increased concentration of individual polyphenols was directly associated with improved ability of sprouts for radical scavenging and reduction of tumor necrosis factor α and interleukin 6 in macrophages. Optimal desirability (D = 0.89) for improved nutraceutical value of wheat sprouts was achieved at 21 °C for 7 d. This information would be useful for food industry aiming at producing wheat-based products with better nutritional and healthy properties.This research was funded by FEDER/Ministry of Science, Innovation and Universities-State Agency of Research (AEI/Spain and FEDER/UE), grant number AGL2017-83718-R and by FEADER project Biodough (PEP 2017-807)