Process-induced changes on bioactive compounds in whole grain rye.
Manufacturing of healthy wholegrain foods demands knowledge of process-induced changes in macro-, micro- and non-nutrients. The high content of dietary fibre is a challenge in relation to good product texture and sensory quality. The stability and bioavailability of bioactive compounds have a marked influence on the health effects of cereal foods. It was confirmed that sterols, folates, tocopherols and tocotrienols, alkylresorcinols, lignans, phenolic acids and total phenolics are concentrated in the bran layers of the rye grain, and are only present at low levels in the flour endosperm. The levels of folate and easily-extractable phenolic compounds increase in germination and sourdough baking, but there are negligible changes in the levels of sterols, lignans and alk(en)ylresorcinols. The levels of tocopherols and tocotrienols are reduced during the sourdough fermentation. In conclusion, many of the bioactive compounds in wholegrain rye are stable during food processing, and their levels can even be increased with suitable processing.
Liukkonen
Kirsi-Helena
KH
VTT Biotechnology, PO Box 1500, FIN-02044 VTT, Finland. kirsi-helena.liukkonen@vtt.fi
Katina
Kati
K
Wilhelmsson
Annika
A
Myllymäki
Olavi
O
Lampi
Anna-Maija
AM
Kariluoto
Susanna
S
Piironen
Vieno
V
Heinonen
Satu-Maarit
SM
Nurmi
Tarja
T
Adlercreutz
Herman
H
Peltoketo
Anna
A
Pihlava
Juha-Matti
JM
Hietaniemi
Veli
V
Poutanen
Kaisa
K
D004043:Dietary Fiber / Q000032:analysis*; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D058870:Food, Organic / Q000032:analysis / Q000592:standards; D005525:Food-Processing Industry; D018525:Germination; D012434:Secale / Q000737:chemistry*