Investigation of Bioactive Compounds and Antioxidant Capacities of Various Cereal Products

Year 2019, , 10 - 22, 30.04.2019

Volkan Arif Yılmaz

https://doi.org/10.13002/jafag4544

Cited By: 4

Abstract

In this study, some nutritional properties and bioactive components of 34 cereal products, including rice, corn, bulgur, pasta, biscuits, cakes, crackers, breads, bakery products and breakfast products, which are frequently consumed in daily life, have been examined. For this purpose, bioactive components such as total polyphenol content (TPC), total carotenoid content (TCC) and antioxidant capacity (DPPH and FRAP methods) were analyzed together with dry matter, protein, fat and ash analyzes. Significant differences were found between products and product groups with respect to bioactive components and antioxidant activities. TPC of the products were ranged between 301.16±4.91 (Baldo rice) - 1307.48±71.65 (corn bread) µg GAE/g DM. TCC of the products were ranged between 0.11±0.02 (Baldo rice) - 22.22±1.05 (yellow corn) µg LE/g DM. The lowest antioxidant activity results were found in Baldo rice samples 1.46±0.20 % İnh./mg DM (DPPH) and 1.14±0.19 Fe+2 µmol/g DM (FRAP) while the highest were in corn bread 11.17±0.39 % İnh./mg DM (DPPH) and in yellow corn 63.27±1.53 Fe+2 µmol/g DM (FRAP). In general, bioactive compounds and antoxidant activities of products containing whole grain, bran, fruit and cocoa were found higher than others in the same product group. In conclusion, consumption of corn and corn products are recommended thanks to high bioactive compounds content and so to promote healthier nutrition.

Keywords

Antioxidant, carotenoid, cereal, nutritional, phenolic

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