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Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants.

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Relation http://ir.cftri.com/13271/
http://dx.doi.org/10.1002/jsfa.7776
 
Title Bioaccessibility of polyphenols from selected
cereal grains and legumes as influenced by
food acidulants.
 
Creator Hithamani, G.
Srinivasan, K.
 
Subject 18 Phytochemistry
21 Cereals
22 Legumes-Pulses
 
Description BACKGROUND:Polyphenols in food are valued for their health-beneficial influences. Food acidulants lime juice and amchur used
in Indian cookery were evaluated for their influence on polyphenol bioaccessibility fromfood grains.
RESULTS: Lime juice increased bioaccessible flavonoids by 25% in roasted finger millet, while there was no change in total
bioaccessible polyphenols in pressure-cooked, open-pan-boiled and roasted finger millet in the presence of food acidulants.
Addition of amchur to pressure-cooked and microwave-heated pearl millet increased bioaccessible flavonoids by 30 and 53%
respectively, while lime juice increased them by 46% in pressure-cooked pearl millet. Increased bioaccessibility of specific
phenolic acids from finger millet and pearl millet was observed upon addition of these food acidulants. The presence of either
lime juice or amchur increased bioaccessible flavonoids fromboth legumes studied.Addition of lime juice and amchur, however,
exerted a negative effect on the bioaccessibility of several phenolic compounds from food grains in native state and under
certain processing conditions.
CONCLUSION: Thus food acidulants lime juice and amchur had a significant influence on the bioaccessibility of health-beneficial
phenolic compounds from food grains. Use of food acidulants in food preparations could be a strategy to enhance the
bioavailability of polyphenols, especially flavonoids fromgrains.
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13271/1/J%20Sci%20Food%20Agric%202017%3B%2097%20621%E2%80%93628.pdf
Hithamani, G. and Srinivasan, K. (2017) Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants. Journal of the Science of Food and Agriculture, 97. pp. 621-628. ISSN 0022-5142