The Effect of Flake Production and In Vitro Digestion on Releasing Minerals and Trace Elements from Wheat Flakes: The Extended Study of Dietary Intakes for Individual Life Stage Groups.

This thorough study analyses the amounts of 43 minerals and trace elements in non-traditional wheat grains, flakes, and undigested flake portions using ICP-MS and establishes declines in their respective contents after the flake production. It also identifies appropriate dietary intakes, in vitro digestibility values, retention factors, and metal pollution indexes. The element contents in wheat flakes are lower than in wheat grains after the hydrothermal treatment process, and their declines are: Na (48-72%), Ce (47-72%), Sr (43-55%), Tl (33-43%), Ti (32-41%), U (31-44%), Ho (29-69%), Cr (26-64%), Zr (26-58%), Ag (25-52%), and Ca (25-46%). The flakes significantly contributed to the recommended dietary intake or adequate intake of particular elements for men of all categories as follows: Mn (143%) > Mo > Cu > Mg ≥ Cr > Fe (16%); for women: Mn (up to 183%) > Mo > Cu > Cr ≥ Mg > Fe (7-16%); for pregnant women aged 19-30: Mn (165%) > Mo > Cu > Mg > Cr (25%); and finally, for lactating women: Mn (127%) > Mo > Cu > Mg > Cr (17%). The contributions to the provisional tolerable weekly or monthly intakes of all toxic elements were established as being within the official limits. The daily intakes for non-essential elements were also calculated. The retention factors were calculated to assess the element concentrations in the undigested part using the digestibility values (87.4-90.5%). The highest retention factors were obtained for V (63-92%), Y (57-96%), Ce (43-76%), Pb (34-58%), Tl (32-70%), Ta (31-66%), and Ge (30-49%). K, Mg, P, Zn, Ba, Bi, Ga, Sb, Cu, Ni, and As appear to be released easily from flake matrices during digestion. The metal pollution index has been confirmed as being lower for non-traditional wheat flakes when compared with grains. Importantly, 15-25% of the metal pollution index assessed for native flakes remains in the undigested flake portion after in vitro digestion.

Total Phenolic and Total Flavonoid Content, Individual Phenolic Compounds and Antioxidant Activity in Sweet Rowanberry Cultivars.

Sweet rowanberry and its cultivars represent a less-known fruit species with significant antioxidant activity, mostly promoted by polyphenolic compounds. This paper examined seven Sorbus cultivars and evaluated their total polyphenolic and flavonoid content, as well as the content of individual polyphenolic compounds from the group of phenolic acids and flavonoids. It also determined their antioxidant activity using DPPH, ACW and ACL. Furthermore, to reflect the distribution of the contribution to antioxidant activity, correlations between antioxidant activity and the contents of ascorbic acid, vitamin E and individual phenolic compounds were established. The highest total phenolic content of 8307.4 mg kg-1 was determined in 'Granatina', with the main contribution of phenolic acid content of 7001.7 mg kg-1 and a significantly lower total flavonoid content of 1304.6 mg kg-1. Flavanols represented the most abundant group of flavonoids, with catechin being the second most frequent flavanol with the highest content of 633.67 mg kg-1 in 'Granatina'. Flavonols were represented by rutin and quercetin. 'Businka' displayed a significant vitamin E content of 4.77 mg kg-1, and 'Alaja Krupnaja' had the highest vitamin C level of 7.89 g kg-1. These results emphasize their potential health and nutritional benefits and, thus, their promising and valuable role in the food processing industry.

Influence of Storage Conditions on Stability of Phenolic Compounds and Antioxidant Activity Values in Nutraceutical Mixtures with Edible Flowers as New Dietary Supplements.

This paper investigates the effects of storage conditions on the stability of phenolics and their antioxidant activities in unique nutraceutical supplements containing non-traditional cereal flakes, edible flowers, fruits, nuts, and seeds. Significant total phenolic content (TPC) of 1170-2430 mg GAE/kg and total anthocyanin content (TAC) with the values of 322-663 mg C3G/kg were determined with the highest TPC content established in free phenolic fractions. The most notable declines in TPC (by 53%), TAC (by 62%), phenolics (e.g., glycosylated anthocyanins by 35-67%), and antioxidant activity (by 25% using DPPH) were established in the presence of sunlight at 23 °C followed by the storage at 40 °C. Quercetin, rutin, peonidin, pelargonidin, p-coumaric, ellagic, and p-hydroxybenzoic acids were identified as the least stable phenolics when exposed to sunlight. Furthermore, glycosylated forms of anthocyanins demonstrated a greater stability when compared with anthocyanidins. The mixtures considerably eliminated ABTS and DPPH radicals. In all samples, water-soluble substances showed a higher antioxidant activity than lipid-soluble substances with the main contributors in the following order: delphinidin-3-glucoside (r = +0.9839) > p-coumaric > gallic > sinapic > p-hydroxybenzoic acids > delphinidin > peonidin and malvidin (r = +0.6538). Gluten-free nutraceutical mixtures M3 (containing red rice and black quinoa flakes, red and blue cornflowers, blueberries, and barberries) and M4 (containing red and black rice flakes, rose, blue cornflower, blueberries, raspberries, and barberries) were evaluated as the least stable under all storage conditions although they showed considerable phenolic concentrations. Phenolic contents and antioxidant activity of the nutraceutical mixtures were the highest at 23 °C without the presence of sunlight with the most stable M1 nutraceutical mixture (containing oat and red wheat flakes, hibiscus, lavender, blueberries, raspberries, and barberries).

The Effect of In Vitro Digestion on Matcha Tea (Camellia sinensis) Active Components and Antioxidant Activity.

This study investigates the effects of in vitro digestion on the antioxidant activity and release of phenolics, xanthine alkaloids, and L-theanine contents of matcha. It establishes digestibility values between 61.2-65.8%. Considering native matcha, the rutin content (303-479 µg/g) reached higher values than catechin (10.2-23.1 µg/g). Chlorogenic acid (2090-2460 µg/g) was determined as predominant. Rutin, quercetin, ferulic, ellagic, and caffeic acid were the least-released phenolics, and their remaining residues reached 76-84%. Protocatechuic, hydroxybenzoic acid, epigallocatechin, and epigallocatechin-3-gallate were the best-released phenolics, with the remaining residues under 1%. Caffeine, L-theanine, and theobromine contents in native matcha reached 16.1, 9.85, and 0.27 mg/g, respectively. Only caffeine (3.66-5.26 mg/g) and L-theanine (0.09-0.15 mg/g) were monitored in the undigested residue, representing 13 and 0.1% of the remaining part, respectively. A chemiluminescence assay showed that water-soluble antioxidants showed significant antioxidant activity in native matcha, while lipid-soluble compounds showed higher antioxidant activity in the undigested samples. Cinnamic and neochlorogenic acids were determined as the main contributors to the ACW values in the undigested matcha, epicatechin, and quercetin in the ACL fraction. The application of the digestion process reduced the antioxidant activity by more than 94%. SEM has proved specific digestion patterns of in vitro digestibility of matcha.

Phenolic Compounds, Vitamins C and E and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea L. var. kamtschatica Pojark) in Relation to Their Origin.

Honeysuckles are frost tolerant plants providing early-ripening fruits with health-promoting properties which have been used in traditional medicine in China. This study evaluates the impact of the climatic conditions of two areas on the chemical composition and antioxidant activity (AOA; by DPPH-2,2-diphenyl-1-picrylhydrazyl and photochemiluminescence assays) of eight cultivars of honeysuckle berries (Lonicera caerulea L. var. kamtschatica Pojark) of various ripening times. Expectedly, chemical composition and AOA values varied depending on the cultivars, locality and selected methods. Berries from Lednice (the area with more sunshine) showed higher average contents of total monomeric anthocyanins (TMAC; pH differential absorbance method), vitamins C and E and total phenolics (high-performance liquid chromatography). In contrast, berries from Zabcice (the area with more rain) performed higher average contents of total phenolics and flavonoids (UV/VIS spectroscopic analyses). Interestingly, fundamental amounts of chlorogenic acid were determined irrespective of the locality. Regarding TMAC and vitamin C content, early ripening Amphora from both areas has been assessed as the best cultivar; concerning the content of phenolic compounds, Fialka from both areas and Amphora from Lednice is considered as the most valuable. The obtained results may facilitate the selection of the most valuable cultivars for both producers and consumers.

Non-Traditional Muesli Mixtures Supplemented by Edible Flowers: Analysis of Nutritional Composition, Phenolic acids, Flavonoids and Anthocyanins.

In this study, the effect of using medicinal plants on nutrition composition and biologically active substances in cereal mixtures were investigated. In order to develop new type of non-traditional muesli mixtures supplemented with edible flowers, eight muesli mixtures were prepared applying the mixing ratio of 60‒70% of non-traditional flakes and 30‒40% of lyophilized fruits and edible flowers. This study examines nutritional composition, digestibility, fibres and phenolics of nutraceutical muesli mixtures using enzymatic-gravimetric and chromatographic methods. It shows that the mixture of kamut, einkorn, red and black quinoa or rice flakes together with hibiscus, mallow, rose, fruits has increased the fibre content (11.9‒21.2%) and in vitro digestibility (87.8‒93.8%). The greatest concentrations of individual phenolic contents were determined in free and soluble bound fractions of the mixtures. Cyanidin-3-glucoside (up to 116 mg/kg) and delphinidin-3-glucoside (up to 76.9 mg/kg) were established as major anthocyanins. Considering the individual phenolic fractions, sinapic and protocatechuic acids were the most abundant phenolic acids and quercetin and epigallocatechin represented the most frequent flavonoids. These results indicate that non-traditional muesli with edible flowers containing a high amount of nutrients and bioactive substances have the potential to enhance a nutritionally balanced diet.

Chicken Heads as a Promising By-Product for Preparation of Food Gelatins.

Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was to process chicken heads into gelatins. An innovative method for conditioning starting raw material was using the proteolytic enzyme. Three technological factors influencing the yield and properties of extracted gelatins were monitored including the amount of enzyme used in the conditioning of the raw material (0.4% and 1.6%), the time of the conditioning (18 and 48 h), and the first gelatin extraction time (1 and 4 h). The gelatin yield was between 20% and 36%. The gelatin gel strength ranged from 113 to 355 Bloom. The viscosity of the gelatin solution was determined between 1.4 and 9.5 mPa.s. The content of inorganic solids varied from 2.3% to 3.9% and the melting point of the gelatin gel was recorded between 34.5 and 42.2 °C. This study has shown that gelatin obtained from chicken heads has a promising potential with diverse possible applications in the food industry, pharmacy, and cosmetics.

Matcha Tea: Analysis of Nutritional Composition, Phenolics and Antioxidant Activity.

Matcha was analysed for its chemical composition, fibre, vitamin C, caffeine and chlorophyll contents. Flavonoids and phenolics, phenolic profiles and antioxidant activity both in water and methanol solutions were determined. In vitro digestibility was established. To understand the contribution of individual substances to antioxidant activity or digestibility their mutual correlations were evaluated. Crude fibre (10.7-17.5%), neutral-detergent fibre (30.7-42.8%) and organic matter digestibility values (59.4-69.7%) showed positive correlations, in contrast to protein contents (20.3-35.0%). It seems that chlorophyll b was a stronger contributor to antioxidant activity than chlorophyll a. The highest contents of flavonoids (99-139 mg RE/g) and phenolics (169-273 mg GAE/g) were determined in methanol fractions. High concentrations of chlorogenic (up to 4800 µg/g), sinapic (up to 1400 µg/g) and gallic acids (up to 423 µg/g) were recorded. Kaempferol and rutin were not proved as significant contributors to antioxidant activity.

Impact of phenolic compounds and vitamins C and E on antioxidant activity of sea buckthorn (Hippophaë rhamnoides L.) berries and leaves of diverse ripening times.

Bioactive compounds demonstrating antioxidant activity were analyzed in berries and leaves of nine cultivars of sea buckthorn (Hippophaë rhamnoides L.) of various ripening times. Total polyphenols were ranging between 0.70-3.62 g GAE.kg-1 (berries) and 1.88-3.72 g GAE.kg-1 (leaves). Leaves were significantly richer source of total flavonoids (14.40-49.44 mg RE.kg-1) in comparison with berries (0.55-4.11 mg RE.kg-1). Phenolic compounds, carotenoids and vitamins were determined using high-performance liquid chromatography with a diode array detection. The content of vitamin C was 0.98-3.65 g.kg-1 in berries and 22.81-46.32 g.kg-1 in leaves, vitamin E content was 6.98-29.91 g.kg-1 in berries and 71.54-153.99 g.kg-1 in leaves. Distribution of individual phenolic compounds varied, their total content in berries was considerably lower (76.1-205.2 mg.kg-1) than in leaves (1477.7-8709.0 mg.kg-1). Regarding antioxidant activity, Raisa and Slovan (berries) and Bojan and Maslicnaja (leaves) were evaluated as the best cultivars.

Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits.

Berries of four gooseberry (Ribes uva-crispa L.) cultivars of Invicta, Rixanta, Karat and Black Negus and five currant (Ribes L.) cultivars of NS 11, Focus, Ben Gairn, Otelo and Viola were evaluated as potential sources of bioactive compounds with extraordinary antioxidant activity. Their total phenolic, flavonoid and anthocyanin contents were determined in the range of 3.52-30.77 g GA.kg-1, 2.83-17.35 g RE.kg-1 and 0.03-186.12 mg COG.100 g-1, respectively. Furthermore, quantification of phenolic compounds and vitamins was established by high-performance liquid chromatography-diode array detection. Flavonoids were the most abundant phenolic substances in the range of 345.0-3726.5 mg.kg-1. Ascorbic acid and vitamin E were established in the amounts of 6.2-14.04 g.kg-1 and 0.43-12.85 mg.kg-1, respectively. Considering all analyzed factors and antioxidant activities determined by various methods (DPPH, ACW and ACL), red gooseberry Black Negus and black currant Otelo were the most significant cultivars.

Rice flakes produced from commercial wild rice: Chemical compositions, vitamin B compounds, mineral and trace element contents and their dietary intake evaluation.

Non-traditional wild rice flakes were analysed for chemical composition, vitamin B compounds, α-tocopherol, mineral and trace elements. Dietary intakes of vitamins, minerals and trace elements were evaluated using FAO/WHO and Institute of Medicine regulations. Wild rice flakes proved to be significant contributors of pyridoxine, pantothenic and folic acids, niacin, thiamine, chromium, magnesium, manganese, phosphorus, zinc, copper, molybdenum and iron to essential dietary intakes values. Toxic dietary intake values for aluminium, cadmium, tin and mercury were less than 33%, which complies the limits for adults set by FAO/WHO for toxic elements intake related to the body weight of 65 kg for females and 80 kg for males taking 100 g of flakes as a portion. However, concentrations of Hg reaching between 3.67 and 12.20 µg/100 g in flakes exceeded the average Hg value of 0.27-1.90 µg/100 g in cereals consumed in the EU. It has to be respected in the future.

Dietary Intakes of Minerals, Essential and Toxic Trace Elements for Adults from Eragrostis tef L.: A Nutritional Assessment.

This study analysed the contents of thirty-six mineral and trace elements in teff (Eragrostis tef L.) grains. What is more, dietary intakes were calculated. Inductively coupled plasma mass spectrometry (ICP-MS) was used to assess mineral and trace element contents. Consequently, the appropriate Recommended Dietary Allowance (RDA) or adequate intake (AI), and provisional tolerable weekly intake (PTWI) or provisional tolerable monthly intake (PTMI) values for adults were determined according to the Food and Agriculture Organization/World Health Organization (FAO/WHO) and Institute of Medicine (IOM) regulations. Teff is a significant contributor to RDAs and AIs for females in the following order: Mn > Cu > Zn ≥ Mg > Fe ≥ P and Ca. For males, teff contributes in the order, Mn > Cu > Fe > Zn ≥ P ≥ Mg > and Ca. The concentration of arsenic (65.9 µg/kg) in brown teff originating in Bolivia exceeded the average acceptable value set by Reg. No. 1881 of 6-50 µg/kg in cereals consumed in the EU. The PTWIs or PTMIs for Al, Cd, Sn and Hg were all under 7%, which is below the limits of toxic element intake related to the body weight of 65 kg for adult females and 80 kg for males, set by the FAO/WHO. Teff grains can be recommended as a valuable and safe source of minerals and trace elements.

In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L.

BACKGROUND: Total phenolic content, phenolic profile and antioxidant activity were determined in free and bound phenolic fractions of thermally treated brown and white teff grains. RESULTS: Phenolic content in raw brown and white teff (1540 and 992 mg gallic acid equivalent kg-1 ) as well as antioxidant activity (6.3 and 5.5 mmol trolox equivalent kg-1 ) were higher in free phenolic fractions. The most significant decrease in total phenolics was observed after application of the sous-vide method (35% for brown teff and 11% for white teff). Main free phenolics of heat-treated teff were ferulic, protocatechuic, p-coumaric and ellagic acids, rutin and epigallocatechin. Main bound phenolics were ferulic, gallic, sinapic and ellagic acids, catechin and epigallocatechin. The detrimental effect on free and bound quercetin and bound cinnamic acid concentrations was also examined during heat treatment. Thermally treated brown teff showed a high level of in vitro organic matter digestibility if water cooking and rice cooker (both 99.5%) and sous-vide (96.5%) methods were applied. CONCLUSION: The sous-vide method may be recommended as the most suitable hydrothermal treatment for grains of teff when compared with water cooking and rice cooker methods. © 2017 Society of Chemical Industry.

Fruits of Black Chokeberry Aronia melanocarpa in the Prevention of Chronic Diseases.

In recent years, growing attention has been focused on the utilization of natural sources of antioxidants in the prevention of chronic diseases. Black chokeberry (Aronia melanocarpa) represents a lesser known fruit species utilized mainly as juices, purees, jams, jellies and wine, as important food colorants or nutritional supplements. The fruit is valued as a great source of antioxidants, especially polyphenols, such as phenolic acids (neochlorogenic and chlorogenic acids) and flavonoids (anthocyanins, proanthocyanidins, flavanols and flavonols), particularly cyanidin-3-galactoside and cyanidin-3-arabinoside, as well as (-)-epicatechin units. The berries of A. melanocarpa, due to the presence and the high content of these bioactive components, exhibit a wide range of positive effects, such as strong antioxidant activity and potential medicinal and therapeutic benefits (gastroprotective, hepatoprotective, antiproliferative or anti-inflammatory activities). They could be also contributory toward the prevention of chronic diseases including metabolic disorders, diabetes and cardiovascular diseases, because of supportive impacts on lipid profiles, fasting plasma glucose and blood pressure levels.

Contribution of individual phenolics to antioxidant activity and in vitro digestibility of wild rices (Zizania aquatica L.).

Zizania aquatica L. was analysed for total flavonoids, phenolics and HPLC profile in both free and bound phenolic fractions. The highest content of flavonoids (378-455mgRE/kg) was detected in bound fractions, while the highest polyphenols content (1061-2988mgGAE/kg) was determined in free fractions. Additionally, predominant phenolics were identified. To understand the contribution of individual phenolics to an antioxidant activity their mutual correlations were evaluated. Regarding free flavonoids, the main contributors to an antioxidant activity (r>0.7111) were epigallocatechin, epicatechin and rutin; while epicatechin, quercetin and rutin were the main contributors in bound fractions (r>0.6868). Concerning free phenolic acids, the main contributors to an antioxidant activity (r>0.7585) were ferulic, vanillic, ellagic, sinapic and syringic acids; while caffeic, sinapic, syringic, o-coumaric, p-hydroxy benzoic, vanillic, protocatechuic, gallic and cinnamic acids were the main contributors in bound fractions of wild rice (r>0.6538). Finally, in vitro organic matter and dry matter digestibility were assessed.

Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids.

Characterizations of fatty acids composition in % of total methylester of fatty acids (FAMEs) of fourteen vegetable oils--safflower, grape, silybum marianum, hemp, sunflower, wheat germ, pumpkin seed, sesame, rice bran, almond, rapeseed, peanut, olive, and coconut oil--were obtained by using gas chromatography (GC). Saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), palmitic acid (C16:0; 4.6%-20.0%), oleic acid (C18:1; 6.2%-71.1%) and linoleic acid (C18:2; 1.6%-79%), respectively, were found predominant. The nutritional aspect of analyzed oils was evaluated by determination of the energy contribution of SFAs (19.4%-695.7% E(RDI)), PUFAs (10.6%-786.8% E(RDI)), n-3 FAs (4.4%-117.1% E(RDI)) and n-6 FAs (1.8%-959.2% E(RDI)), expressed in % E(RDI) of 1 g oil to energy recommended dietary intakes (E(RDI)) for total fat (E(RDI)--37.7 kJ/g). The significant relationship between the reported data of total fat, SFAs, MUFAs and PUFAs intakes (% E(RDI)) for adults and mortality caused by coronary heart diseases (CHD) and cardiovascular diseases (CVD) in twelve countries has not been confirmed by Spearman's correlations.

Phenolic content and antioxidant capacity in algal food products.

The study objective was to investigate total phenolic content using Folin-Ciocalteu's method, to assess nine phenols by HPLC, to determine antioxidant capacity of the water soluble compounds (ACW) by a photochemiluminescence method, and to calculate the correlation coefficients in commercial algal food products from brown (Laminaria japonica, Eisenia bicyclis, Hizikia fusiformis, Undaria pinnatifida) and red (Porphyra tenera, Palmaria palmata) seaweed, green freshwater algae (Chlorella pyrenoidosa), and cyanobacteria (Spirulina platensis). HPLC analysis showed that the most abundant phenolic compound was epicatechin. From spectrophotometry and ACW determination it was evident that brown seaweed Eisenia bicyclis was the sample with the highest phenolic and ACW values (193 mg·g-1 GAE; 7.53 µmol AA·g-1, respectively). A linear relationship existed between ACW and phenolic contents (r = 0.99). Some algal products seem to be promising functional foods rich in polyphenols.

Seaweed minerals as nutraceuticals.

Seaweed is known as an abundant source of minerals. Mineral composition of seaweed is very changeable because of many exogenous and endogenous factors and differs also within the same species. Principally, seaweed is an excellent source of some essential elements. Mainly, iron and iodine are in high concentration. Seaweeds could be prospective as functional foods and also producers of mineral nutraceuticals.