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.
VTT Biotechnology, PO Box 1500, FIN-02044 VTT, Finland. kirsi-helena.liukkonen@vtt.fi
Kirsi-Helena
KH
Liukkonen
Kati
K
Katina
Annika
A
Wilhelmsson
Olavi
O
Myllymäki
Anna-Maija
AM
Lampi
Susanna
S
Kariluoto
Vieno
V
Piironen
Satu-Maarit
SM
Heinonen
Tarja
T
Nurmi
Herman
H
Adlercreutz
Anna
A
Peltoketo
Juha-Matti
JM
Pihlava
Veli
V
Hietaniemi
Kaisa
K
Poutanen
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*