Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiency
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/24266 |
Resumo: | 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. |
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Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiencyAntimicrobial activityAntioxidant activityBioresource-use efficiencyCereal bran/germChemical compositionNutritional qualityCereal 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.Biblioteca Digital do IPBCardoso, Rossana V.C.Fernandes, ÂngelaPinela, JoséDias, Maria InêsPereira, CarlaPires, Tânia C.S.Carocho, MárcioFernández Vasallo, EstebanFerreira, Isabel C.F.R.Barros, Lillian2018-01-19T10:00:00Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/24266engCardoso, Rossana V.C.; Fernandes, Ângela; Pinela, José; Dias, Maria Inês; Pereira, Carla; Pires, Tânia C.S.P.; Carocho, Márcio; Vasallo, Esteban Fernández; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiency. Agronomy. ISSN 2073-4395. 11:5, p. 1-1410.3390/agronomy11050972info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:54:15Zoai:bibliotecadigital.ipb.pt:10198/24266Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:07.003519Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiency |
title |
Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiency |
spellingShingle |
Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiency Cardoso, Rossana V.C. Antimicrobial activity Antioxidant activity Bioresource-use efficiency Cereal bran/germ Chemical composition Nutritional quality |
title_short |
Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiency |
title_full |
Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiency |
title_fullStr |
Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiency |
title_full_unstemmed |
Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiency |
title_sort |
Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiency |
author |
Cardoso, Rossana V.C. |
author_facet |
Cardoso, Rossana V.C. Fernandes, Ângela Pinela, José Dias, Maria Inês Pereira, Carla Pires, Tânia C.S. Carocho, Márcio Fernández Vasallo, Esteban Ferreira, Isabel C.F.R. Barros, Lillian |
author_role |
author |
author2 |
Fernandes, Ângela Pinela, José Dias, Maria Inês Pereira, Carla Pires, Tânia C.S. Carocho, Márcio Fernández Vasallo, Esteban Ferreira, Isabel C.F.R. Barros, Lillian |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Cardoso, Rossana V.C. Fernandes, Ângela Pinela, José Dias, Maria Inês Pereira, Carla Pires, Tânia C.S. Carocho, Márcio Fernández Vasallo, Esteban Ferreira, Isabel C.F.R. Barros, Lillian |
dc.subject.por.fl_str_mv |
Antimicrobial activity Antioxidant activity Bioresource-use efficiency Cereal bran/germ Chemical composition Nutritional quality |
topic |
Antimicrobial activity Antioxidant activity Bioresource-use efficiency Cereal bran/germ Chemical composition Nutritional quality |
description |
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. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/24266 |
url |
http://hdl.handle.net/10198/24266 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Cardoso, Rossana V.C.; Fernandes, Ângela; Pinela, José; Dias, Maria Inês; Pereira, Carla; Pires, Tânia C.S.P.; Carocho, Márcio; Vasallo, Esteban Fernández; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiency. Agronomy. ISSN 2073-4395. 11:5, p. 1-14 10.3390/agronomy11050972 |
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info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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