Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process
Abstract: The objective of this work was to evaluate the effect of the debranning process on the deoxynivalenol (DON) content, phenolic compounds, and antioxidant activity of wheat flours, in order to determine which milling technology provides the safest and most nutritional wheat products. Grain samples from the BRS Marcante, BRS Reponte, and BRS 374 wheat (Triticum aestivum) cultivars were used to obtain both whole-wheat and white flours. For whole-wheat, grains were debranned at different times (20 and 40 s). The debranning process significantly reduced the DON content in the whole-wheat flours from all cultivars. The DON concentration decreased 22 and 28% in the 20 and 40 s debranning treatments, respectively, when compared with the treatment without debranning. In addition, phenolic compound content and antioxidant capacity are significantly higher in the whole-wheat flours. The debranning process contributes to the production of safer and healthier foods, by reducing DON content and retaining phenolic compounds and antioxidant activity in whole-wheat flours.
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Embrapa Secretaria de Pesquisa e Desenvolvimento
2020
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oai:scielo:S0100-204X20200001040042020-12-16Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning processTibola,Casiane SaleteFontes,Milena Ramos VazMiranda,Martha Zavariz deDevos,Rafaela Julyana BarbozaDias,Alvaro Renato GuerraBock,EmílioZavareze,Elessandra da Rosa Triticum aestivum bioactive compounds mycotoxins whole-wheat flour Abstract: The objective of this work was to evaluate the effect of the debranning process on the deoxynivalenol (DON) content, phenolic compounds, and antioxidant activity of wheat flours, in order to determine which milling technology provides the safest and most nutritional wheat products. Grain samples from the BRS Marcante, BRS Reponte, and BRS 374 wheat (Triticum aestivum) cultivars were used to obtain both whole-wheat and white flours. For whole-wheat, grains were debranned at different times (20 and 40 s). The debranning process significantly reduced the DON content in the whole-wheat flours from all cultivars. The DON concentration decreased 22 and 28% in the 20 and 40 s debranning treatments, respectively, when compared with the treatment without debranning. In addition, phenolic compound content and antioxidant capacity are significantly higher in the whole-wheat flours. The debranning process contributes to the production of safer and healthier foods, by reducing DON content and retaining phenolic compounds and antioxidant activity in whole-wheat flours.info:eu-repo/semantics/openAccessEmbrapa Secretaria de Pesquisa e DesenvolvimentoPesquisa Agropecuária BrasileiraPesquisa Agropecuária Brasileira v.55 20202020-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2020000104004en10.1590/s1678-3921.pab2020.v55.01851 |
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Tibola,Casiane Salete Fontes,Milena Ramos Vaz Miranda,Martha Zavariz de Devos,Rafaela Julyana Barboza Dias,Alvaro Renato Guerra Bock,Emílio Zavareze,Elessandra da Rosa |
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Tibola,Casiane Salete Fontes,Milena Ramos Vaz Miranda,Martha Zavariz de Devos,Rafaela Julyana Barboza Dias,Alvaro Renato Guerra Bock,Emílio Zavareze,Elessandra da Rosa Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process |
| author_facet |
Tibola,Casiane Salete Fontes,Milena Ramos Vaz Miranda,Martha Zavariz de Devos,Rafaela Julyana Barboza Dias,Alvaro Renato Guerra Bock,Emílio Zavareze,Elessandra da Rosa |
| author_sort |
Tibola,Casiane Salete |
| title |
Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process |
| title_short |
Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process |
| title_full |
Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process |
| title_fullStr |
Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process |
| title_full_unstemmed |
Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process |
| title_sort |
deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process |
| description |
Abstract: The objective of this work was to evaluate the effect of the debranning process on the deoxynivalenol (DON) content, phenolic compounds, and antioxidant activity of wheat flours, in order to determine which milling technology provides the safest and most nutritional wheat products. Grain samples from the BRS Marcante, BRS Reponte, and BRS 374 wheat (Triticum aestivum) cultivars were used to obtain both whole-wheat and white flours. For whole-wheat, grains were debranned at different times (20 and 40 s). The debranning process significantly reduced the DON content in the whole-wheat flours from all cultivars. The DON concentration decreased 22 and 28% in the 20 and 40 s debranning treatments, respectively, when compared with the treatment without debranning. In addition, phenolic compound content and antioxidant capacity are significantly higher in the whole-wheat flours. The debranning process contributes to the production of safer and healthier foods, by reducing DON content and retaining phenolic compounds and antioxidant activity in whole-wheat flours. |
| publisher |
Embrapa Secretaria de Pesquisa e Desenvolvimento |
| publishDate |
2020 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2020000104004 |
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