A review on the status of the phenolic compounds and antioxidant capacity of the flour: Effects of cereal processing. (18th December 2017)

• Record Type: Journal Article
• Authors: Kadiri, Oseni
• Is Part Of: International journal of food properties. Volume 20(2017)Supplement 1
• Page Start: S798
• Page End: S809
• Publication Date: 2017-12-18
• Subjects: Cereal grains -- Phenolic compounds -- Antioxidant -- Processing methods -- Pseudo-cereals; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2017.1315130
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: Cereals are important grains that are largely used for food and source of bioactive compounds such as starch, dietary fibre, amino acids, minerals, vitamins, and phenolic compounds. However, the use of cereals in the food industry subjects these cereals to different processes that can alter the phenolic content and cause degradation of their antioxidant properties. Understanding the influence of processing operations such as germination, fermentation, and thermal processing on the phytochemicals of cereals grains is important in retaining the health benefiting properties of these antioxidative compounds in processed food products. Most of the previous investigations in the literature review on cereal grains have shown that food processing operations reduced the antioxidants of the processed foods. However, in the last decade, some articles in literature reported improvement in antioxidants properties of processed cereals grains. In this review, more than 60 articles from indexed scientific journals were reviewed in order to understudy the effect of diverse pre- and post-processing methods on the phenolic and antioxidant status of cereals grains.