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Bioaccessibility of Polyphenols from Wheat (Triticum aestivum), Sorghum (Sorghum bicolor), Green Gram (Vigna radiata), and Chickpea (Cicer arietinum) as Influenced by Domestic Food Processing.

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Relation http://ir.cftri.com/11723/
http://dx.doi.org/10.1021/jf503450u
 
Title Bioaccessibility of Polyphenols from Wheat (Triticum aestivum),
Sorghum (Sorghum bicolor), Green Gram (Vigna radiata), and
Chickpea (Cicer arietinum) as Influenced by Domestic Food
Processing.
 
Creator Hithamani, G.
Srinivasan, K.
 
Subject 21 Cereals
22 Legumes-Pulses
05 Processing and Engineering
 
Description Cereals (wheat and sorghum) and legumes (green gram and chickpea) commonly consumed in Asia and Africa
were evaluated for polyphenolic content. Bioaccessibility of polyphenols from these grains as influenced by domestic processing
was also estimated. Total polyphenol content of wheat and sorghum was 1.20 and 1.12 mg/g respectively, which was increased
by 49% and 20% respectively, on roasting. In contrast, a significant reduction of the same was observed in both the cereals after
pressure-cooking, open-pan boiling, and microwave heating. Total flavonoids, which was 0.89 mg/g in native sorghum, reduced
drastically after processing. Tannin content of both the cereals significantly increased on sprouting as well as roasting. Total
polyphenol content reduced by 31% on sprouting but increased to 24% on roasting in green gram. Pressure-cooking (53%),
open-pan boiling (64%), and microwave heating (>2-fold increase) significantly increased total polyphenol content in chickpea,
while drastic reduction was observed in the total flavonoid content. Bioaccessible total polyphenols from these grains were in the
following order: green gram > chickpea > wheat > sorghum. Domestic processing of these grains had minimal/no effect on the
bioaccessible total flavonoid content. Not all the phenolic compounds present in them were bioaccessible. Concentration of
bioaccessible phenolic compounds increased especially on sprouting and roasting of these grains, except chickpea, where
sprouting significantly reduced the same (476 to 264 μg/g). Microwave heating significantly enhanced the concentration of
bioaccessible polyphenols especially from chickpea. Thus, sprouting and roasting provided more bioaccessible polyphenols from
the cereals and legumes studied.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11723/1/J.%20Agric.%20Food%20Chem.%2C%202014%2C%2062%20%2846%29%2C%20pp%2011170%E2%80%9311179.pdf
Hithamani, G. and Srinivasan, K. (2015) Bioaccessibility of Polyphenols from Wheat (Triticum aestivum), Sorghum (Sorghum bicolor), Green Gram (Vigna radiata), and Chickpea (Cicer arietinum) as Influenced by Domestic Food Processing. Journal of Agricultural and Food Chemistry, 62 (46). pp. 11170-11179.