The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment

The aim of this study was to investigate the effect of Improved Extrusion Cooking Treatment (IECT) on the phenolics and its bioaccessibility in cereals, represented by brown rice, wheat, and oat. Data showed that total phenolic content and total antioxidant activity in free form were significantly d...

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Bibliographic Details
Published in:PloS one 2016-08, Vol.11 (8), p.e0161086-e0161086
Main Authors: Zeng, Zicong, Liu, Chengmei, Luo, Shunjing, Chen, Jun, Gong, Ersheng
Format: Article
Language:English
Subjects:
Acids
Antioxidants
Antioxidants - chemistry
Avena - chemistry
Barley
Bioavailability
Biology and Life Sciences
Cereals
Composition
Consumption
Cooking
Cooking - methods
Extrusion
Food science
Free form
Grains
Health aspects
Health foods cooking
Laboratories
Medicine and Health Sciences
Moisture content
Nutritional aspects
Oryza
Oryza - chemistry
Phenolic acids
Phenols
Phenols (Class of compounds)
Phenols - chemistry
Physical Sciences
Research and Analysis Methods
Rice
Studies
Triticum - chemistry
Triticum aestivum
Wheat
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Summary:The aim of this study was to investigate the effect of Improved Extrusion Cooking Treatment (IECT) on the phenolics and its bioaccessibility in cereals, represented by brown rice, wheat, and oat. Data showed that total phenolic content and total antioxidant activity in free form were significantly decreased, while the bound form was increased after IECT. After IECT, the total free phenolic acids of brown rice and wheat were significantly decreased by 5.88% and 45.66%, respectively, while the total bound phenolic acids of brown rice, wheat, and oat were significantly increased by 6.45%, 8.78%, and 9.10%, respectively. Brown rice provided the most bioaccessible phenolics and antioxidant compounds, followed by oat and wheat. IECT significantly decreased the bioaccessible phenolics of brown rice and oat by 31.09% and 30.95%, while it had minimal effect on the bioaccessible phenolics of wheat. These results showed that IECT greatly affected the phenolics and its bioaccessibiltiy of cereals, with the effect depending on cereal matrix and the sensitivity of free and bound phenolics. Furthermore, bioaccessible phenolic acids of raw and processed cereals were considerably low, and it slightly contributed to the bioaccessible phenolics.
ISSN:1932-6203
1932-6203
DOI:10.1371/journal.pone.0161086