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Andrea Brandolini - One of the best experts on this subject based on the ideXlab platform.
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Tocols stability during bread, water biscuit and pasta processing from wheat flours
Journal of Cereal Science, 2010Co-Authors: Alyssa Hidalgo, Andrea BrandoliniAbstract:Abstract The evolution of Tocol content was investigated during the manufacture of bread, water biscuit and pasta from refined flours of einkorn wheat, bread wheat and, for pasta only, durum wheat semolina. Total Tocol content decreased throughout the processing stages. In bread and water biscuit, the kneading step led to relevant degradation (on average, 21.4 and 28.2%, respectively), while bread leavening and baking had almost negligible effects. In pasta the long kneading phase determined high losses (44.2%), while the extrusion step led to an average decrease of 3.7% under vacuum and of 29.7% with no vacuum; the drying step did not induce significant changes. Considering the production processes from inception to conclusion, average Tocol losses were: in bread 24.1% and 25.4% (crumb and crust, respectively), in water biscuits 25.3% and in pasta 41.0% (under vacuum extrusion) and 55.7% (no vacuum). In spite of a significant decrease, einkorn showed better preservation and supplied more Tocols in the end products than durum and bread wheats: on average, in pasta Tocol content was 20.4 vs. 8.2 vs. 5.3 mg/kg DM, respectively, while in bakery products (bread and water biscuits) was 20.9 (einkorn) vs. 10.4 mg/kg DM (Blasco).
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Tocols stability during bread, water biscuit and pasta processing from wheat flours
Journal of Cereal Science, 2010Co-Authors: Alyssa Hidalgo, Andrea BrandoliniAbstract:The evolution of Tocol content was investigated during the manufacture of bread, water biscuit and pasta from refined flours of einkorn wheat, bread wheat and, for pasta only, durum wheat semolina. Total Tocol content decreased throughout the processing stages. In bread and water biscuit, the kneading step led to relevant degradation (on average, 21.4 and 28.2%, respectively), while bread leavening and baking had almost negligible effects. In pasta the long kneading phase determined high losses (44.2%), while the extrusion step led to an average decrease of 3.7% under vacuum and of 29.7% with no vacuum; the drying step did not induce significant changes. Considering the production processes from inception to conclusion, average Tocol losses were: in bread 24.1% and 25.4% (crumb and crust, respectively), in water biscuits 25.3% and in pasta 41.0% (under vacuum extrusion) and 55.7% (no vacuum). In spite of a significant decrease, einkorn showed better preservation and supplied more Tocols in the end products than durum and bread wheats: on average, in pasta Tocol content was 20.4 vs. 8.2 vs. 5.3. mg/kg DM, respectively, while in bakery products (bread and water biscuits) was 20.9 (einkorn) vs. 10.4. mg/kg DM (Blasco). © 2010 Elsevier Ltd.
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Carotenoids and Tocols of einkorn wheat (Triticum monococcum ssp. monococcum L.)
Journal of Cereal Science, 2006Co-Authors: Alyssa Hidalgo, Andrea Brandolini, Carlo Pompei, Roberta PiscozziAbstract:Abstract The nutritional properties of einkorn and its potential as a donor of useful traits to cultivated wheat prompted the survey of carotenoid and Tocol content of 54 accessions of einkorn originating from different eco-geographical areas, by HPLC analysis. Eight Triticum turgidum and seven Triticum aestivum cultivars were analysed in parallel. Carotenoids, mostly lutein, averaged 8.41 μg/g dm, 2–4 times more than non-einkorn wheats, with a maximum of 13.4 μg/g dm. Several accessions showed significant amounts of carotenes (above 25% of total carotenoids), sometimes together with high lutein contents. Tocols averaged 77.96 μg/g dm, significantly exceeding the non-einkorn wheats, with a maximum of 115.85 μg/g dm. The most abundant Tocol was β -tocotrienol (48.22 μg/g dm), followed by α -tocotrienol (12.77 μg/g dm), α -tocopherol (12.18 μg/g dm) and β -tocopherol (4.79 μg/g dm); the mean tocotrienol/tocopherol ratio was 3.68. Einkorns from different geographical areas had diverse average total carotenoid and Tocol values; two geographic gradients were observed, possibly reflecting the original routes of spread of einkorn into Europe from the Middle East.
Alyssa Hidalgo - One of the best experts on this subject based on the ideXlab platform.
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Tocols stability during bread, water biscuit and pasta processing from wheat flours
Journal of Cereal Science, 2010Co-Authors: Alyssa Hidalgo, Andrea BrandoliniAbstract:Abstract The evolution of Tocol content was investigated during the manufacture of bread, water biscuit and pasta from refined flours of einkorn wheat, bread wheat and, for pasta only, durum wheat semolina. Total Tocol content decreased throughout the processing stages. In bread and water biscuit, the kneading step led to relevant degradation (on average, 21.4 and 28.2%, respectively), while bread leavening and baking had almost negligible effects. In pasta the long kneading phase determined high losses (44.2%), while the extrusion step led to an average decrease of 3.7% under vacuum and of 29.7% with no vacuum; the drying step did not induce significant changes. Considering the production processes from inception to conclusion, average Tocol losses were: in bread 24.1% and 25.4% (crumb and crust, respectively), in water biscuits 25.3% and in pasta 41.0% (under vacuum extrusion) and 55.7% (no vacuum). In spite of a significant decrease, einkorn showed better preservation and supplied more Tocols in the end products than durum and bread wheats: on average, in pasta Tocol content was 20.4 vs. 8.2 vs. 5.3 mg/kg DM, respectively, while in bakery products (bread and water biscuits) was 20.9 (einkorn) vs. 10.4 mg/kg DM (Blasco).
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Tocols stability during bread, water biscuit and pasta processing from wheat flours
Journal of Cereal Science, 2010Co-Authors: Alyssa Hidalgo, Andrea BrandoliniAbstract:The evolution of Tocol content was investigated during the manufacture of bread, water biscuit and pasta from refined flours of einkorn wheat, bread wheat and, for pasta only, durum wheat semolina. Total Tocol content decreased throughout the processing stages. In bread and water biscuit, the kneading step led to relevant degradation (on average, 21.4 and 28.2%, respectively), while bread leavening and baking had almost negligible effects. In pasta the long kneading phase determined high losses (44.2%), while the extrusion step led to an average decrease of 3.7% under vacuum and of 29.7% with no vacuum; the drying step did not induce significant changes. Considering the production processes from inception to conclusion, average Tocol losses were: in bread 24.1% and 25.4% (crumb and crust, respectively), in water biscuits 25.3% and in pasta 41.0% (under vacuum extrusion) and 55.7% (no vacuum). In spite of a significant decrease, einkorn showed better preservation and supplied more Tocols in the end products than durum and bread wheats: on average, in pasta Tocol content was 20.4 vs. 8.2 vs. 5.3. mg/kg DM, respectively, while in bakery products (bread and water biscuits) was 20.9 (einkorn) vs. 10.4. mg/kg DM (Blasco). © 2010 Elsevier Ltd.
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Carotenoids and Tocols of einkorn wheat (Triticum monococcum ssp. monococcum L.)
Journal of Cereal Science, 2006Co-Authors: Alyssa Hidalgo, Andrea Brandolini, Carlo Pompei, Roberta PiscozziAbstract:Abstract The nutritional properties of einkorn and its potential as a donor of useful traits to cultivated wheat prompted the survey of carotenoid and Tocol content of 54 accessions of einkorn originating from different eco-geographical areas, by HPLC analysis. Eight Triticum turgidum and seven Triticum aestivum cultivars were analysed in parallel. Carotenoids, mostly lutein, averaged 8.41 μg/g dm, 2–4 times more than non-einkorn wheats, with a maximum of 13.4 μg/g dm. Several accessions showed significant amounts of carotenes (above 25% of total carotenoids), sometimes together with high lutein contents. Tocols averaged 77.96 μg/g dm, significantly exceeding the non-einkorn wheats, with a maximum of 115.85 μg/g dm. The most abundant Tocol was β -tocotrienol (48.22 μg/g dm), followed by α -tocotrienol (12.77 μg/g dm), α -tocopherol (12.18 μg/g dm) and β -tocopherol (4.79 μg/g dm); the mean tocotrienol/tocopherol ratio was 3.68. Einkorns from different geographical areas had diverse average total carotenoid and Tocol values; two geographic gradients were observed, possibly reflecting the original routes of spread of einkorn into Europe from the Middle East.
Warangkana Srichamnong - One of the best experts on this subject based on the ideXlab platform.
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Promising industrial flour processing and household applications of parboiled germinated brown rice (Khao dok mali 105)
LWT - Food Science and Technology, 2016Co-Authors: Parunya Thiyajai, Preecha Saetang, Aikkarach Kettawan, Somsri Charoenkiatkul, Warangkana SrichamnongAbstract:This experiment determined the effects of various drying methods on the physicochemical properties and γ-oryzanol and Tocol contents of parboiled germinated brown rice (PGBR) flour. Physicochemical properties associated with each processing technique were related to the possible applications such as crispiness, solubility, dispersability and colour of the final products. All attributes were in the acceptable range (4 out of 5). PGBR is the source of healthy flour, as it contains high γ-oryzanol and moderate Tocol contents. Extrusion, drum drying and spray drying reduced the γ-oryzanol and Tocol contents to 7.7, 17.2 and 26.8 mg/100 g DW for γ-oryzanol and 2.2, 23.5 and 49.9 μg/g DW for Tocols, respectively. The moisture content of all end products was compiled with dried flour. The pasting temperature of drum-dried flour was compatible with the commercial product. Based on the household processing method, steaming retained the highest amount of γ-oryzanol (26.9 mg/100 g DW) and Tocols (9.9 μg/g DW). This indicated that boiling and frying of PGBR flour decreased the γ-oryzanol and Tocol contents. This study showed the possible applications of PGBR flour as the potential source of bioactive compounds. Therefore, a healthy product with good consumer acceptability could be achieved using PGBR flour.
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Conventional steaming retains Tocols and γ-oryzanol better than boiling and frying in the jasmine rice variety Khao dok mali 105.
Food Chemistry, 2015Co-Authors: Warangkana Srichamnong, Parunya Thiyajai, Somsri CharoenkiatkulAbstract:Abstract The aim of this study was to determine the effect of various cooking methods on the white rice (WR), brown rice (BR) and parboiled geminated brown rice (PGBR) of the same variety, focusing on γ-oryzanol and Tocols. The methods used for analysis of γ-oryzanol and Tocols included solvent extraction and HPLC. The results indicated that PGBR had a higher content of γ-oryzanol and Tocols compared to BR and WR, when different cooking methods (raw, steamed, boiled and fried) were used. Steaming method retained the higher γ-oryzanol content (53.6–62.2 mg/100 g) in both PGBR and BR, in comparison with boiling (53.0–60.6 mg/100 g) and frying (23.4–31.5 mg/100 g) methods. Frying reduced the γ-oryzanol content significantly regardless of the rice type. Regarding Tocols, a similar trend was noticed in all the methods studied. Tocotrienol was the most abundant Tocol found in PGBR and BR. Therefore, steaming is the best cooking method to preserved most of the bioactive compounds; however, a slight increase in total Tocols was observed after frying.
Gianfranco Panfili - One of the best experts on this subject based on the ideXlab platform.
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Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet
Plant Foods for Human Nutrition, 2020Co-Authors: Gianfranco Panfili, Serena Niro, Alessandra Fratianni, Annarita Bufano, Annacristina D’agostino, Bruno Paura, Luisa Falasca, Luciano CinquantaAbstract:Three wild edible plant species belonging to the Asteraceae family, Crepis vesicaria L. (s.l.), Sonchus asper (L.) Hill s.l., and Sonchus oleraceus L., usually consumed in the Mediterranean diet, were tested for their nutritional composition and content of carotenoids, Tocols, thiamine and riboflavin. Low amounts of thiamine and riboflavin were found. All species were sources of xanthophylls (violaxanthin, neoxanthin, lutein, zeaxanthin and β-cryptoxanthin) and carotenes ( α -carotene, β -carotene, 9- cis - β -carotene and 13- cis - β -carotene). Lutein accounted for the highest content (about 4 mg/100 g). They had good Tocol amounts, in particular α -tocopherol (about 2–3 mg/100 g). Taking into account the Recommended Daily Allowance (RDA) established by the EU Regulation, the analyzed plants can be declared as a source of fiber, vitamin A and E. These data could be useful for database on the nutritional and bioactive compound profile of studied plants and can contribute in promoting their use in functional foods.
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Tocopherol and tocotrienol analysis as a tool to discriminate different fat ingredients in bakery products
Food Control, 2015Co-Authors: R. Mignogna, Serena Niro, Alessandra Fratianni, Gianfranco PanfiliAbstract:Abstract Fats are widely used in the food industry as ingredients in many processed foods, in particular, in bakery products, they cover an important technological and sensorial role. With the introduction of new EU Regulation on Food Information (1169/2011) fats, in particular refined vegetable oils, should be clearly identified. Tocopherols and tocotrienols are eight different compounds with a variable qualitative/quantitative content in different fats. In this work, the content of tocopherols and tocotrienols of 38 commercial bakery products, such as different type of biscuits, croissants and sandwiches loaves, available on the Italian market in 2013–2014, was evaluated. Significant differences were found in the Tocol profile of analysed samples. Moreover, the Tocol profile reflected the Tocol composition of the specified fat used as ingredient, thus giving the possibility to use Tocols as a tool to verify the information given in food labelling. Regarding vitamin E activity, expressed as Tocopherol Equivalent (T.E.), the 68% of the analysed bakery products can be declared in label as a source of vitamin E, in particular, all biscuits made with vegetable oils and croissants, while no analysed sandwich loaves provided the recommended allowance.
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Tocol and β glucan levels in barley varieties and in pearling by products
Food Chemistry, 2008Co-Authors: Gianfranco Panfili, Alessandra Fratianni, Tiziana Di Criscio, Emanuele MarconiAbstract:Abstract In order to verify a different genotype potential in barley varieties, in terms of Tocols and β-glucans, and to demonstrate that pearling by-products have interesting amounts of these bioactive compounds, their content was investigated in 36 barley varieties and in the pearling by-products of a commercial hulled barley stock. The β-glucan content ranged from 2.64 g/100 g dw (dry weight) for Vanessa to 8.05 g/100 g dw for Ludine, with an average value of 3.95 g/100 g dw and 50% of the compounds were in the range between 3.45 and 4.36 g/100 g dw. The total Tocol amount ranged from 50.3 mg/kg dw (Ladoga) to 88.6 mg/kg dw (Maggiodoro), with a mean value of 69.1 mg/kg dw and with most genotypes (50%) having a content between 62 and 75 mg/kg dw. Adagio and Sabel were the best source of vitamin E activity, expressed as Tocopherol Equivalents. In the pearling by-products there was no enrichment of β-glucans, on the contrary, a seven and a fivefold increase was observed for tocopherols and tocotrienols, respectively.
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normal phase high performance liquid chromatography method for the determination of tocopherols and tocotrienols in cereals
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Gianfranco Panfili, Alessandra Fratianni, Mario IranoAbstract:The eight vitamers of vitamin E (α-, β-, γ-, and δ-tocopherols and -tocotrienols) have different antioxidant and biological activities and have different distributions in foods. Some cereals, especially oat, rye, and barley, are good sources of tocotrienols. A fast procedure for the determination of tocopherols and tocotrienols (Tocols) in cereal foods was developed. It involves sample saponification and extraction followed by normal phase high-performance liquid chromatography (HPLC). The results have been compared with those found by direct extraction without saponification. The method is sensitive and selective enough to be tested on a wide variety of cereal samples. The highest Tocol levels were found in soft wheat and barley (∼75 mg/kg of dry weight). β-Tocotrienol is the main vitamer found in hulled and dehulled wheats (from 33 to 43 mg/kg of dry weight), γ-tocopherol predominates in maize (45 mg/kg of dry weight) ), and α-tocotrienol predominates in oat and barley (56 and 40 mg/kg of dry weight, re...
Parunya Thiyajai - One of the best experts on this subject based on the ideXlab platform.
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Promising industrial flour processing and household applications of parboiled germinated brown rice (Khao dok mali 105)
LWT - Food Science and Technology, 2016Co-Authors: Parunya Thiyajai, Preecha Saetang, Aikkarach Kettawan, Somsri Charoenkiatkul, Warangkana SrichamnongAbstract:This experiment determined the effects of various drying methods on the physicochemical properties and γ-oryzanol and Tocol contents of parboiled germinated brown rice (PGBR) flour. Physicochemical properties associated with each processing technique were related to the possible applications such as crispiness, solubility, dispersability and colour of the final products. All attributes were in the acceptable range (4 out of 5). PGBR is the source of healthy flour, as it contains high γ-oryzanol and moderate Tocol contents. Extrusion, drum drying and spray drying reduced the γ-oryzanol and Tocol contents to 7.7, 17.2 and 26.8 mg/100 g DW for γ-oryzanol and 2.2, 23.5 and 49.9 μg/g DW for Tocols, respectively. The moisture content of all end products was compiled with dried flour. The pasting temperature of drum-dried flour was compatible with the commercial product. Based on the household processing method, steaming retained the highest amount of γ-oryzanol (26.9 mg/100 g DW) and Tocols (9.9 μg/g DW). This indicated that boiling and frying of PGBR flour decreased the γ-oryzanol and Tocol contents. This study showed the possible applications of PGBR flour as the potential source of bioactive compounds. Therefore, a healthy product with good consumer acceptability could be achieved using PGBR flour.
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Conventional steaming retains Tocols and γ-oryzanol better than boiling and frying in the jasmine rice variety Khao dok mali 105.
Food Chemistry, 2015Co-Authors: Warangkana Srichamnong, Parunya Thiyajai, Somsri CharoenkiatkulAbstract:Abstract The aim of this study was to determine the effect of various cooking methods on the white rice (WR), brown rice (BR) and parboiled geminated brown rice (PGBR) of the same variety, focusing on γ-oryzanol and Tocols. The methods used for analysis of γ-oryzanol and Tocols included solvent extraction and HPLC. The results indicated that PGBR had a higher content of γ-oryzanol and Tocols compared to BR and WR, when different cooking methods (raw, steamed, boiled and fried) were used. Steaming method retained the higher γ-oryzanol content (53.6–62.2 mg/100 g) in both PGBR and BR, in comparison with boiling (53.0–60.6 mg/100 g) and frying (23.4–31.5 mg/100 g) methods. Frying reduced the γ-oryzanol content significantly regardless of the rice type. Regarding Tocols, a similar trend was noticed in all the methods studied. Tocotrienol was the most abundant Tocol found in PGBR and BR. Therefore, steaming is the best cooking method to preserved most of the bioactive compounds; however, a slight increase in total Tocols was observed after frying.
