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

Koubová, Eva; Mrázková, Martina; Sumczynski, Daniela; Orsavová, Jana

dc.title	In vitro digestibility, free and bound phenolic profiles and antioxidant activity of thermally treated Eragrostis tef L	en
dc.contributor.author	Koubová, Eva
dc.contributor.author	Mrázková, Martina
dc.contributor.author	Sumczynski, Daniela
dc.contributor.author	Orsavová, Jana
dc.relation.ispartof	Journal of the Science of Food and Agriculture
dc.identifier.issn	0022-5142 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2018
utb.relation.volume	98
utb.relation.issue	8
dc.citation.spage	3014
dc.citation.epage	3021
dc.type	article
dc.language.iso	en
dc.publisher	John Wiley and Sons Ltd.
dc.identifier.doi	10.1002/jsfa.8800
dc.relation.uri	https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.8800
dc.subject	antioxidant activity	en
dc.subject	digestibility	en
dc.subject	Eragrostis tef L.	en
dc.subject	phenolics	en
dc.subject	HPLC	en
dc.description.abstract	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. © 2017 Society of Chemical Industry	en
utb.faculty	Faculty of Technology
utb.faculty	Faculty of Humanities
dc.identifier.uri	http://hdl.handle.net/10563/1007916
utb.identifier.obdid	43878934
utb.identifier.scopus	2-s2.0-85040017477
utb.identifier.wok	000431662300019
utb.identifier.pubmed	29193097
utb.identifier.coden	JSFAA
utb.source	j-scopus
dc.date.accessioned	2018-05-18T15:12:07Z
dc.date.available	2018-05-18T15:12:07Z
dc.description.sponsorship	TBU in Zlin [IGA/FT/2017/006]
utb.contributor.internalauthor	Koubová, Eva
utb.contributor.internalauthor	Mrázková, Martina
utb.contributor.internalauthor	Sumczynski, Daniela
utb.contributor.internalauthor	Orsavová, Jana
utb.fulltext.affiliation	Eva Koubová, a* Martina Mrázková, a Daniela Sumczynski a and Jana Orsavová b ∗ Correspondence to: E Koubová, Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Zlín, Czech Republic. E-mail: [email protected] a Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Zlín, Czech Republic b Language Centre, Tomas Bata University in Zlín, Zlín, Czech Republic
utb.fulltext.dates	-
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utb.fulltext.sponsorship	This research was supported by TBU in Zlín through internal grant IGA/FT/2017/006.
utb.scopus.affiliation	Department of Food Analysis and Chemistry, Tomas Bata University in Zlín, Zlín, Czech Republic; Language Centre, Tomas Bata University in Zlín, Zlín, Czech Republic
utb.fulltext.projects	IGA/FT/2017/006