Hostname: page-component-745bb68f8f-b6zl4 Total loading time: 0 Render date: 2025-01-27T19:16:26.244Z Has data issue: false hasContentIssue false
  • English
  • Français

Process-induced changes on bioactive compounds in whole grain rye

Published online by Cambridge University Press:  05 March 2007

Kirsi-Helena Liukkonen ,
Kati Katina ,
Annika Wilhelmsson ,
Olavi Myllymaki ,
Anna-Maija Lampi ,
Susanna Kariluoto ,
Vieno Piironen ,
Satu-Maarit Heinonen ,
Tarja Nurmi  and
Herman Adlercreutz
...Show all authors
Kirsi-Helena Liukkonen*
Affiliation:
VTT Biotechnology, PO Box 1500, FIN-02044 VTT, Finland
Kati Katina
Affiliation:
VTT Biotechnology, PO Box 1500, FIN-02044 VTT, Finland
Annika Wilhelmsson
Affiliation:
VTT Biotechnology, PO Box 1500, FIN-02044 VTT, Finland
Olavi Myllymaki
Affiliation:
VTT Biotechnology, PO Box 1500, FIN-02044 VTT, Finland
Anna-Maija Lampi
Affiliation:
Department of Applied Chemistry and Microbiology, PO Box 27, FIN-00014, University of Helsinki, Finland
Susanna Kariluoto
Affiliation:
Department of Applied Chemistry and Microbiology, PO Box 27, FIN-00014, University of Helsinki, Finland
Vieno Piironen
Affiliation:
Department of Applied Chemistry and Microbiology, PO Box 27, FIN-00014, University of Helsinki, Finland
Satu-Maarit Heinonen
Affiliation:
Department of Clinical Chemistry, and Folkhdlsan Research Center, PO Box 63, FIN-00014, University of Helsinki, Finland
Tarja Nurmi
Affiliation:
Department of Clinical Chemistry, and Folkhdlsan Research Center, PO Box 63, FIN-00014, University of Helsinki, Finland
Herman Adlercreutz
Affiliation:
Department of Clinical Chemistry, and Folkhdlsan Research Center, PO Box 63, FIN-00014, University of Helsinki, Finland
Anna Peltoketo
Affiliation:
Department of Pharmacy, PO Box 56, FIN-00014, University of Helsinki, Finland
Juha-Matti Pihlava
Affiliation:
MTT AgriFood Finland, Food Research, FIN-31600, Jokioinen, Finland
Veil Hietaniemi
Affiliation:
MTT AgriFood Finland, Food Research, FIN-31600, Jokioinen, Finland
Kaisa Poutanen
Affiliation:
VTT Biotechnology, PO Box 1500, FIN-02044 VTT, Finland
*
*Corresponding author: Dr Kirsi-Helena Liukkonen, fax +358 9 455 2103, kirsi-helena.liukkonen@vtt.fi
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Manufacturing of healthy whole-grain foods demands knowledge of process-induced changes in macro-, micro- and non-nutrients. The high content of dietary fibre is a challenge in relation to good product texture and sensory quality. The stability and bioavailability of bioactive compounds have a marked influence on the health effects of cereal foods. It was confirmed that sterols, folates, tocopherols and tocotrienols, alkylresorcinols, lignans, phenolic acids and total phenolics are concentrated in the bran layers of the rye grain, and are only present at low levels in the flour endosperm. The levels of folate and easily-extractable phenolic compounds increase in germination and sourdough baking, but there are negligible changes in the levels of sterols, lignans and alk(en)ylresorcinols. The levels of tocopherols and tocotrienols are reduced during the sourdough fermentation. In conclusion, many of the bioactive compounds in whole-grain rye are stable during food processing, and their levels can even be increased with suitable processing.

Keywords

Whole grainsRyeFood processingDietary fibre
Type
Session: Health effects of whole grains
Information
Proceedings of the Nutrition Society , Volume 62 , Issue 1 , February 2003 , pp. 117 - 122
Copyright
Copyright © The Nutrition Society 2003

References

Adams, JF, Engström, A (2000) A. Dietary intake of whole grain vs. recommendations. Cereal Foods World 45, 75–78.Google Scholar
Andreasen, MF, Christensen, LP, Meyer, AS, Hansen, Å (2000) Ferulic acid dehydrodimers in rye (Secale cereale L.). Journal of Cereal Science 31, 303–307.CrossRefGoogle Scholar
Beer, MU, Wood, PJ, Weisz, J, Pillion, N (1997) Effect of cooking and storage on the amount and molecular weight of (1–3)(1–4)-β-D-glucan extracted from oat products by an in vitro digestion system. Cereal Chemistry 74, 705–709.CrossRefGoogle Scholar
Björk, I, Granfeldt, Y, Liljeberg, H, Tovar, J, Asp, N-G (1994) Food properties affecting the digestion and absorption of carbohydrates. American Journal of Clinical Nutrition 59, 699S–705S Suppl.CrossRefGoogle Scholar
Camire, ME, Flint, SI (1991) Thermal processing effects on dietary fibre composition and hydration capacity in corn meal, oat meal, and potato peels. Cereal Chemistry 68, 645–647.Google Scholar
Clydesdale, FM (1994) Optimizing the diet with whole grains. Critical Reviews in Food Science and Nutrition 34, 453–471.Google Scholar
Fredlund, K, Asp, NG, Larsson, M, Marklinder, I, Sandberg, AS (1997) Phytate reduction in whole grains of wheat, rye, barley and oats after hydrothermal treatment. Journal of Cereal Science 25, 83–91.CrossRefGoogle Scholar
Frolich, W, Drakenberg, T, Asp, N-G (1986) Enzymic degradation of phytate (myo-inositol hexaphosphate) in whole grain flour suspension and dough. A comparison between 31 P NMR spectroscopy and ferric ion method. Journal of Cereal Science 4, 325–334.CrossRefGoogle Scholar
Glitsø, LV, Bach Knudsen, KE (1999) Milling of whole grain rye to obtain fractions with different dietary fibre characteristics. Journal of Cereal Science 29, 89–97.Google Scholar
Goupy, P, Hugues, M, Boivin, P, Amiot, MJ (1999) Antioxidant composition and activity of barley ( Hordeum vulgare) and malt extracts, and of isolated phenolic compounds. Journal of the Science of Food and Agriculture 79, 1625–1634.3.0.CO;2-8>CrossRefGoogle Scholar
Gray, DA, Auerbach, RH, Hill, S, Wang, R, Campbell, GM, Webb, C, South, JB (2000) Enrichment of oat antioxidant activity by dry milling and sieving. Journal of Cereal Science 32, 89–98.CrossRefGoogle Scholar
Hatcher, DW, Kruger, JE (1997) Simple phenolic acids in flours prepared from Canadian wheat: Relationship to ash content, colors, and polyphenolic oxidase activity. Cereal Chemistry 74, 337–343.CrossRefGoogle Scholar
Hegedüs, H, Pedersen, B, Eggum, BO (1985) The influence of milling on the nutritive value of flour from cereal grains. 7. Vitamins and tryptophan. Quality of Plant Foods in Human Nutrition 35, 175–180.CrossRefGoogle Scholar
Heiniö, RL, Oksman-Caldentey, KM, Latva-Kala, K, Lehtinen, P, Poutanen, K (2001) Effect of drying treatment conditions on the sensory profile of germinated oat. Cereal Chemistry 6, 707–714.CrossRefGoogle Scholar
Hertog, M, Hollman, P, Venema, D (1992) Optimization of quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits. Journal of Agricultural and Food Chemistry 40, 1591–1598.Google Scholar
Holm, J, Hagander, B, Björk, I, Eliasson, A-C, Lundquist, I (1989) The effect of various thermal processes on the glycemic response to whole grain wheat products in humans and in rats. Journal of Nutrition 119, 1631–1638.CrossRefGoogle Scholar
Kariluoto, SM, Vahteristo, LT, Piironen, VI (2001) Applicability of microbiological assay and affinity chromatography purification followed by high-performance liquid chromatography (HPLC) in studying folate contents in rye. Journal of the Science of Food and Agriculture 81, 938–942.CrossRefGoogle Scholar
Jacobs, DR, Marquardt, L, Slavin, J, Kushi, LH (1998a) Wholegrain intake and cancer: an expanded review and meta-analysis. Nutrition and Cancer 30, 85–96.Google Scholar
Jacobs, DR, Meyer, KA, Kushi, LH, Folsom, AR (1998b) Wholegrain intake may reduce the risk of ischemic heart disease death in post-menopausal women: the Iowa Women's Health Study. American Journal of Clinical Nutrition 68, 248–257.CrossRefGoogle Scholar
Lampi, AM, Kamal-Eldin, A, Piironen, V (2002) Tocopherols and tocotrienols from oil and cereal grains. In Functional Foods. Biochemical and Processing Aspects, Vol. 2, 1–38 [Shi, J, Mazza, G and Le Maguer, M, editors] Boca Raton, FL: CRC Press.Google Scholar
Larsson, M, Sandberg, AS (1991) Phytate reduction in bread containing oat flour, oat bran or rye bran. Journal of Cereal Science 14, 141–149.Google Scholar
Larsson, M, Sandberg, AS (1992) Phytate reduction in oats during malting. Journal of Food Science 57, 994–997.Google Scholar
Larsson, M, Sandberg, AS (1995) Malting of oats in pilot plant process. Effects of heat treatment, storage and soaking conditions on phytate reduction. Journal of Cereal Science 21, 87–95.CrossRefGoogle Scholar
Liu, S, Manson, JA, Stampfer, M, Hu, F, Giovannucci, E, Colditz, G, Hennekens, C, Willett, W (2000) A prospective study of wholegrain intake and risk of type 2 diabetes mellitus in US women. American Journal of Public Health 90, 1409–1415.Google ScholarPubMed
Mazur, W, Fotsis, T, Wahala, K, Ojala, S, Salakka, A, Adlercreutz, H (1996) Isotope dilution gas chromatographic – mass spectrometric method for the determination of isoflavonoids, coumesterol, and lignans in food samples. Analytical Biochemistry 233, 169–180.Google Scholar
Mullin, WJ, Wolynetz, MS, Emery, JP (1992) A comparison of methods for the extraction and quantitation of alk(en)ylresorcinols. Journal of Food Composition and Analysis 5, 216–223.CrossRefGoogle Scholar
Nilsson, M, Åman, P, Härkönen, H, Bach Knudsen, KE, Mazur, W & Adlercreutz, H (1997a) Content of nutrients and lignans in roller milled fractions of rye. Journal of the Science of Food and Agriculture 73, 143–148.3.0.CO;2-H>CrossRefGoogle Scholar
Nilsson, M, Åman, P, Härkönen, H, Hallmans, G, Bach Knudsen, KE, Mazur, W, Adlercreutz, H (1996) Nutrient and lignan content, dough properties and baking performance of rye samples used in Scandinavia. Acta Agriculturae Scandinavica 47, 26–34.Google Scholar
Otles, S, Rose, E, Fenwick, GR, Hedley, C, Richards, RL, Khokhar, S (1996) The influence of milling on the nutritive value of flour from rye – 1. Vitamins. In Agri-food Quality: An Interdisciplinary Approach, Special Publication no. 179 314–317 [Fenwick, GR, Hedley, C, Richards, RL, Khokhar, S, editors]. Cambridge: Royal Society of Chemistry.Google Scholar
Pereira, MA, Jacobs, DR, Pins, JJ, Raatz, SK, Gross, MD, Slavin, JL, Seaquist, ER (2002) Effect of whole grains on insulin sensitivity in overweight hyperinsulinemic adults. American Journal of Clinical Nutrition 75, 848–855.Google Scholar
Piironen, V, Toivo, J, Lampi, A-M (2002) Plant sterols in cereals and cereal products. Cereal Chemistry 79, 148–154.CrossRefGoogle Scholar
Piironen, V, Varo, P, Koivistoinen, P (1987) Stability of tocopherols and tocotrienols in food preparation procedures. Journal of Food Composition Analysis 1, 53–58.CrossRefGoogle Scholar
Piironen, V, Varo, P, Koivistoinen, P (1988) Stability of tocopherols and tocotrienols during storage of foods. Journal of Food Composition Analysis 1, 124–129.Google Scholar
Poutanen, K (2001) Effect of processing on the properties of dietary fibre. In Advanced Dietary Fibres, part B, pp.262–267 [McCleary, B, editors]. London: Blackwell Science.Google Scholar
Singleton, VL, Rossi, JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16, 144–158.CrossRefGoogle Scholar
Slavin, JL, Jacobs, D, Marquardt, L (2000) Grain processing and nutrition. Critical Reviews in Food Science and Nutrition 40, 309–326.Google Scholar
Verdeal, K, Lorenz, K (1977) Alkylresorcinols in wheat, rye and triticale. Cereal Chemistry 54, 475–483.Google Scholar
Walker, CJ, Amblar, S, Patel, D (2002) Effects of the brewing process on the folic acid (vitamin B9) content in beer. Brauwelt 142 350 352, 354.Google Scholar
Wilhelmson, A, Oksman-Caldentey, KM, Laitila, A, Suortti, T, Kaukovirta-Norja, A, Poutanen, K (2001) Development of a germination process for producing high β-glucan, whole grain food ingredients from oat. Cereal Chemistry 78, 715–720.CrossRefGoogle Scholar