Abstract
AbstractThe rye flour is, together with the wheat flour, the basic ingredient used in traditional bread baking. The rye grain contains many compounds with significant impacts on the consumer. Considering that, various biologically active phytochemicals were determined in extracts from mature grains of 19 rye genotypes (Secale cereale L.). The content of total phenols, flavonoids, phenolic acids and thiols, as well as antioxidant activities and inhibitory activities against trypsin, thrombin, and urokinase were analyzed by spectrophotometric methods. The vanillic acid, vanillin, p-coumaric acid, and t-ferulic acid were analyzed in particular by high performance liquid chromatography (HPLC). The observed differences in the amounts and activities between rye genotypes reflected variations in their genetic background. Rye grain is a remarkable source of specific phytochemicals. Genetic diversity in rye makes it possible to identify individual genotypes that have a unique content and biological activity of compounds deposited in mature grains. One subgroup of rye genotypes had higher values of antioxidant properties and concentrations of polyphenols. Other sub-group had higher proteinase inhibitory activities and contents of polyphenols. The third sub-group contained as though the universal genotypes, i.e. genotypes with average values in nearly all the measured parameters.
Highlights
Hundreds of phenolic compounds have been identified in extracts from mature grains of cereals [1, 2]
The high antioxidant activity had phenolic compounds in wheat grain, mainly those located in the bran [9]
The compounds, including total phenolics (TPC), TFC, total phenolic acids (TPAC), and TTC were determined in whole grains of rye taking into consideration that many of bioactive compounds are concentrated in the bran of the rye grain and only in low amounts in the flour endosperm [39]
Summary
Hundreds of phenolic compounds have been identified in extracts from mature grains of cereals [1, 2]. The high content of these compounds in the diet can effectively scavenge free radicals and reduce the risk of cancer, heart, and other diseases [3, 4]. Their beneficial effects were demonstrated in clinical trials in rats [5], hamsters [6], as well as in human [7]. Recommended daily intake of cereal grains provides the organism a variety of beneficial health effects and can prevent some diseases [12]. Sufficient daily intake of cereal grains is rarely achieved in the Western type of diet
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