English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/212512
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

Soluble phenolic composition tailored by germination conditions accompany antioxidant and anti-inflammatory properties of wheat

AuthorsTomé-Sánchez, Irene; Martín Diana, Ana Belén; Peñas, Elena ; Bautista-Expósito, Sara; Frias, Juana ; Rico, Daniel; González-Maillo, Lorena; Martínez Villaluenga, Cristina
Issue Date14-May-2020
PublisherMultidisciplinary Digital Publishing Institute
CitationAntioxidants 9(5): 426 (2020)
AbstractKnowledge on the specific variation in the phenolic composition of wheat defined by germination conditions and its relationship with antioxidant and anti-inflammatory properties of sprouts would be useful to improve the functional value of wheat-derived products. Variation in soluble phenolic composition, antioxidant and anti-inflammatory potential of wheat was examined in a range of germination temperature (12–21 °C) and time (1–7 d). Response surface methodology was applied for building lineal and quadratic models to find optimal germination conditions to improve nutraceutical value of wheat sprouts using the desirability (<i>D</i>) function. Phenolics were determined by HPLC-DAD-ESI-MS. <i>In vitro</i> biochemical methods and lipopolysaccharide stimulated RAW264.7 macrophages were used to determine antiradical and anti-inflammatory activities of wheat sprouts. Accumulation of soluble phenolic acids, flavone <i>C</i>-glycosides and lignans in sprouts was positively influenced by germination temperature and time. Increased concentration of individual polyphenols was directly associated with improved ability of sprouts for radical scavenging and reduction of tumor necrosis factor α and interleukin 6 in macrophages. Optimal desirability (<i>D</i> = 0.89) for improved nutraceutical value of wheat sprouts was achieved at 21 °C for 7 d. This information would be useful for food industry aiming at producing wheat-based products with better nutritional and healthy properties.
DescriptionThis article belongs to the Special Issue Designing the Antioxidant Properties of Low-Processed Food.
URIhttp://hdl.handle.net/10261/212512
Identifiersdoi: 10.3390/antiox9050426
Appears in Collections:(ICTAN) Artículos
Files in This Item:
File Description SizeFormat 
antioxidants-09-00426-v2.pdf1,37 MBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.