Open AccessPhenolic compounds in cereal grains and effects of processing on their composition and bioactivities: A review
Author(s) -
Fereidoon Shahidi,
Renan Danielski,
Chiaki Ikeda
Publication year - 2021
Publication title -
journal of food bioactives
Language(s) - English
Resource type - Journals
eISSN - 2637-8779
pISSN - 2637-8752
DOI - 10.31665/jfb.2021.15281
Subject(s) - proanthocyanidin , polyphenol , food science , composition (language) , sorghum , dietary fibre , chemistry , food products , whole grains , phenolic acid , nutrient , agronomy , biology , antioxidant , biochemistry , organic chemistry , linguistics , philosophy
Cereals are a staple food in the diets of many populations globally. Besides their nutritive function in food, they are also rich in various groups of bioactive compounds, especially polyphenols. Wheat, rice, barley, rye, oat, maize, millet, sorghum, and other cereal grains present a great variety of phenolic acids, flavonoids, proanthocyanidins, alkylresorcinols, and lignans, which can be affected in many ways by the post-harvest treatments and further processing of these feedstocks. This review discusses up-to-date studies about the effects of common cereal processing techniques on their phenolic composition, biological activities, and bioefficiency. Generally, mild thermal and high-pressure treatments enhance cereals’ phenolic composition by releasing the insoluble-bound fraction, which increases their bioaccessibility. On the other hand, processes involving extreme temperature conditions and removal of the grains’ outer layers may drastically reduce the phenolic content. Therefore, it is imperative to optimize the processing conditions of cereals, so their health-promoting benefits are preserved.