Abstract
The irradiation process extends the cereal grain storage period, but also affects their chemical composition and antioxidants properties. The aim of this study was to analyze the effect of gamma irradiation on the content of total polyphenols, flavonoids, and tannins as well as the quantitative and qualitative profile of polyphenols in rye grains. The potential antioxidant capacity was also evaluated. The irradiation process resulted in an average increase of 10% of the total phenolic content as compared to the raw material, with each of the analyzed varieties reacting in different manners. The amount of tannins increased after irradiation at a constant level regardless of the applied gamma ray doses in the all analyzed rye grain varieties. The antiradical and antioxidant activity of rye grains after the irradiation process did not change or was reduced.
Highlights
Cereal grains are excellent source of health-promoting compounds like dietary fiber, vitamins, mineral components, and polyphenol antioxidants [1], which are mainly concentrated in the grain outer layer
It should be noted that the level of antioxidants in rye grain can be changed due to different treatments applied before storage, like for example, the irradiation process
Research to date has focused on changes in the content of nutrients in cereal grains subjected to irradiation, and the only exception was rice, where changes in phenolic compounds were investigated [2]
Summary
Cereal grains are excellent source of health-promoting compounds like dietary fiber, vitamins, mineral components, and polyphenol antioxidants [1], which are mainly concentrated in the grain outer layer. Rye deserves special attention, due to its specific chemical composition, i.e., higher contents of soluble dietary fiber (SDF) including pentosans, elements (Ca, Fe, I, F), lysine, oleic acid, vitamin E, and with a wide range of polyphenols including phenolic acids (PA) as compared to commonly consumed wheat [3, 4]. It should be noted that the level of antioxidants in rye grain can be changed due to different treatments applied before storage, like for example, the irradiation process. Research to date has focused on changes in the content of nutrients in cereal grains subjected to irradiation, and the only exception was rice, where changes in phenolic compounds were investigated [2]
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