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Understanding the health benefits of...

Adom, Kafui Kwami.

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Understanding the health benefits of whole grains.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Understanding the health benefits of whole grains./
Author:	Adom, Kafui Kwami.
Description:	202 p.
Notes:	Source: Dissertation Abstracts International, Volume: 66-10, Section: B, page: 5152.
Contained By:	Dissertation Abstracts International66-10B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3195857
ISBN:	9780542396168

Understanding the health benefits of whole grains.
Adom, Kafui Kwami.

Understanding the health benefits of whole grains. - 202 p.

Source: Dissertation Abstracts International, Volume: 66-10, Section: B, page: 5152.

Thesis (Ph.D.)--Cornell University, 2006.

Epidemiological studies have associated consumption of whole grains with reduced risk of chronic diseases. The health benefits of whole grains have been attributed to their unique phytochemical composition. The overall objective of this study was to investigate the phytochemical profile (free, soluble-conjugated, bound, hydrophilic, lipophilic) and distribution (bran, germ, endosperm), and antioxidant activity in different whole grains and wheat varieties. Corn (15.55 +/- 0.60 mumol of gallic acid eq/g of grain) had the highest total phenolic content followed by wheat, oats, and rice. The majority of whole grain phenolics existed in bound form, although free phenolics were more frequently reported in the literature. Bound phytochemicals could survive stomach and small intestine digestion to be released in the colon. Total phenolic content and antioxidant activity of wheat varieties did not vary much. However, carotenoid contents exhibited 5 to 12-fold difference. Such large genotypic differences may offer new opportunities for breeding wheat varieties with higher nutritional value. Total phenolic content of bran/germ fractions of wheat varieties (2867-3120 mumol of gallic acid equiv/100 g) was 15 to 18-fold higher than that of endosperm fractions. Bran/germ fractions of wheat had 4-12-fold more carotenoids than the endosperm fractions. Hydrophilic antioxidant activity of bran/germ samples (7.1-16.4 mumol of vitamin C eq/g) was 13 to 27-fold higher than in endosperm samples. Similarly, lipophilic antioxidant activity was 28 to 89-fold higher in the bran/germ fractions (1785-4669 nmol of alpha-tocopherol eq/g). In whole wheat flour, the bran/germ fraction contributed 83% of total phenolic content, 78% of total zeaxanthin, 85% of total hydrophilic antioxidant activity, and 94% of total lipophilic antioxidant activity. A new peroxyl radical scavenging capacity (PSC) assay was developed to assess both hydrophilic and lipophilic antioxidant activity of food extracts. Hydrophilic antioxidant activity of food extracts ranged from 309.2 +/- 3.63 (apple) to 3345.1 +/- 151.5 mumol of vitamin C eq/100 g (wheat bran). Whole grain lipophilic antioxidant activity ranged from 3.49 +/- 0.57 (wheat) to 8.79 +/- 1.98 mumol of alpha-tocopherol eq/100 g of rice. Hydrophilic antioxidant activity contributed >98% of total antioxidant activity (hydrophilic + lipophilic) of whole grains tested.

ISBN: 9780542396168Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Understanding the health benefits of whole grains.
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500 $a Adviser: Rui Hai Liu.
502 $a Thesis (Ph.D.)--Cornell University, 2006.
520 $a Epidemiological studies have associated consumption of whole grains with reduced risk of chronic diseases. The health benefits of whole grains have been attributed to their unique phytochemical composition. The overall objective of this study was to investigate the phytochemical profile (free, soluble-conjugated, bound, hydrophilic, lipophilic) and distribution (bran, germ, endosperm), and antioxidant activity in different whole grains and wheat varieties. Corn (15.55 +/- 0.60 mumol of gallic acid eq/g of grain) had the highest total phenolic content followed by wheat, oats, and rice. The majority of whole grain phenolics existed in bound form, although free phenolics were more frequently reported in the literature. Bound phytochemicals could survive stomach and small intestine digestion to be released in the colon. Total phenolic content and antioxidant activity of wheat varieties did not vary much. However, carotenoid contents exhibited 5 to 12-fold difference. Such large genotypic differences may offer new opportunities for breeding wheat varieties with higher nutritional value. Total phenolic content of bran/germ fractions of wheat varieties (2867-3120 mumol of gallic acid equiv/100 g) was 15 to 18-fold higher than that of endosperm fractions. Bran/germ fractions of wheat had 4-12-fold more carotenoids than the endosperm fractions. Hydrophilic antioxidant activity of bran/germ samples (7.1-16.4 mumol of vitamin C eq/g) was 13 to 27-fold higher than in endosperm samples. Similarly, lipophilic antioxidant activity was 28 to 89-fold higher in the bran/germ fractions (1785-4669 nmol of alpha-tocopherol eq/g). In whole wheat flour, the bran/germ fraction contributed 83% of total phenolic content, 78% of total zeaxanthin, 85% of total hydrophilic antioxidant activity, and 94% of total lipophilic antioxidant activity. A new peroxyl radical scavenging capacity (PSC) assay was developed to assess both hydrophilic and lipophilic antioxidant activity of food extracts. Hydrophilic antioxidant activity of food extracts ranged from 309.2 +/- 3.63 (apple) to 3345.1 +/- 151.5 mumol of vitamin C eq/100 g (wheat bran). Whole grain lipophilic antioxidant activity ranged from 3.49 +/- 0.57 (wheat) to 8.79 +/- 1.98 mumol of alpha-tocopherol eq/100 g of rice. Hydrophilic antioxidant activity contributed >98% of total antioxidant activity (hydrophilic + lipophilic) of whole grains tested.
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