secale cereale/antioksidan

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Differential antioxidant activity of glucuronooligosaccharides (UXOS) and arabinoxylooligosaccharides (AXOS) produced by two novel xylanases.

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XOS are particular interesting bioactive molecules. Bacillus safensis CBLMA18, a xylanolytic bacterium has been isolated and two of their xylanases have been identified and fully characterized. Xyn11A is an extracellular 22.5-kDa GH11 xylanase while a second xylanase, Xyn10B, corresponds to an

Antioxidant activity of steryl ferulate extracts from rye and wheat bran.

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Antioxidant activity of steryl ferulates from other sources than rice have not yet been studied much, despite the fact that rice steryl ferulates (gamma-oryzanol) have been shown to possess good antioxidant activity. In this study, steryl ferulate extracts from wheat or rye bran were studied for

Rye flavonoids - Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties.

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Flavones are important bioactive flavonoids in cereal grains, but are poorly characterized. This study investigated rye flavone profile as influenced by phenotype (grain color), sourdough fermentation, and subsequent heat processing. Twelve rye varieties belonging to 4 phenotypes were characterized

Antioxidant and anticholinesterase effects of frequently consumed cereal grains using in vitro test models.

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The ethyl acetate and ethanol extracts obtained from eight varieties (Faikbey, Y-1779, CI-8357, Cheokota, Seydişehir, Y-330, Sivas and YVD-18) of oat (Avena sativa L.), one variety (Larende) of barley (Hordeum vulgare L.), one variety (Tatlicak 97) of triticale (Triticale sp.) and one rye variety

Evaluation of antioxidant capacity and aroma quality of anthograin liqueur.

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Moderate consumption of wine, beer, whisky or liqueur is known to be beneficial for improving health because of the radical scavenging action of antioxidants present in them. Thus, antioxidant and aroma properties of anthograin liqueur made from purple wheat grain were evaluated for the added-value

Antioxidant activity of rye bread enriched with milled buckwheat groats fractions.

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BACKGROUND Buckwheat, despite its broad nutritional benefits, is still not widely appreciated grain. It contains a protein with preferred amino acid composition and it is a valuable source of micronutrients and vitamins of the B group and vitamin E. Moreover, buckwheat groats have a high amount of

Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.

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The effect of rye flour extraction rates and baking on thiamine and riboflavin content, and antioxidant capacity of traditional rye bread were studied and compared with white wheat flour. The content of thiamine was higher (10.9%) in rye dough formulated with dark rye flour (F-100%; extraction rate

Antioxidant activity of alkylresorcinols from rye bran and their protective effects on cell viability of PC-12 AC cells.

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Alkylresorcinols (ARs) are phenolic lipids that are present in high amounts in the bran layer of different cereals. Rye samples, cultivar Hazlet, and a white rye genotype, RT202, were analyzed for their antioxidant properties and AR content and composition, based on six fractions of the bran, where

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life.

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Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life were investigated in this study. In particular, the changes in antioxidants content, antioxidative and reducing capacity, and Maillard reaction development in rye ginger cakes after long-term

Influence of rye flour enzymatic biotransformation on the antioxidant capacity and transepithelial transport of phenolic acids.

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Phenolic acids have been reported to play a role on the antioxidant activity and other important biological activities. However, as most polyphenolics in food products are either bound to cellular matrices or present as free polymeric forms, the way they are absorbed has not been totally clear until

Antioxidant activity of a winterized, acetonic rye bran extract containing alkylresorcinols in oil-in-water emulsions.

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Naturally derived antioxidants are in high demand as the food industry strives to meet consumer preferences for non-synthetic additives. Alkylresorcinols (ARs) represent a novel class of natural antioxidants that can be derived from a natural waste stream (bran) and have the potential to inhibit

Comparative assessment of functional properties, free and bound phenolic profile, antioxidant activity, and in vitro bioaccessibility of rye bran and its insoluble dietary fiber

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In cereals, 95% of dietary fiber is associated with phenolic compounds. The present study examined the functional properties, phenolic composition, antioxidant activity, and in vitro bioaccessibility of phenolics and flavonoids present in rye bran (RB) and its insoluble dietary fiber (IDF). Compared

Rye and Wheat Bran Extracts Isolated with Pressurized Solvents Increase Oxidative Stability and Antioxidant Potential of Beef Meat Hamburgers.

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Rye and wheat bran extracts containing phenolic compounds and demonstrating high DPPH• (2,2-diphenyl-1-picrylhydrazyl), ABTS(•+) (2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) scavenging and oxygen radical absorbance capacities (ORAC) were tested in beef hamburgers as possible functional

Short-term phytoestrogen supplementation alters insulin-like growth factor profile but not lipid or antioxidant status.

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Phytoestrogens are plant compounds that have been proposed to have a variety of health benefits. The aim of this study was to assess the effects of these compounds on a number of physiological endpoints. Subjects were given a single intake of a phytoestrogen-rich (80 mg total phytoestrogens)

Antioxidant contents and antioxidative properties of traditional rye breads.

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The purpose of this research was to find out the effect of flour extraction rate on the antioxidative properties of traditional rye bread and then to compare the bioactive compounds content and antioxidant properties of rye breads with commercial wheat roll. Four types of rye flour with different

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