Cereal grain by-products as natural antioxidants

Masterarbeit , 2013 , 111 Seiten , Note: Master

Agrarwissenschaften

This study was carried out to investigate the changes in chemical composition, total phenolic compounds content, phytate content and free radical scavenging abilities against DPPH assay during soaking and germination of three cereal grains; wheat (Sids 1), corn (H310 White) and sorghum (Giza 15).

On the other hand, the present work is also aimed to use the fractions of those grains to improve the quality of some meat products as chicken and meat burger by using it as ingredient with concentration 5% of burger formula. These formulas were refrigerated 5±2ºC in a home refrigerator up to 15 days. Soaking and germination processes showed significant decrease in total phenolic compounds and antioxidant activity. Using of cereal grains fractions led to improve meat products (beef and chicken burger) by increasing oxidative stability and decreased values of TBA and PV during refrigerated up to 15 days in a home refrigerator. It could be concluded that addition of wheat fine bran with 5% concentration was the best treatment to improve beef and chicken burger oxidative stability

This text was written by a non-native English speaker. Please excuse any errors or inconsistencies.

Inhaltsverzeichnis (Table of Contents)

• 1-INTRODUCTION
• 2-AIM OF INVESTIGATION..
• 3-REVIEW OF LITERATURE
  • 3.1. Antioxidants in cereal grains:......
    • 3.1.1. The phenolic content:
    • 3.1.1.1. Phenolic compounds in cereal grains:
    • 3.1.1.2. Wheat grains as source of phenols: ......
    • 3.1.1.3. Sorghum grains as a source of phenols.: .……………….……………..\n
    • 3.1.1.4. Corn grains as a source of phenols:..\n
    • 3.1.2. Phytate content in cereal grains:………………...\n
    • 3.1.2.1. Wheat grains as source of phytate: .......\n
    • 3.1.2.2. Sorghum grains as source of phytate:\n
    • 3.1.2.3. Corn grains as source of phytate:\n
    • 3.1.3. Scavenging capacity of cereal grains:\n
  • 3.2. Effect of domestic processing on antioxidant activity of cereal grains:\n.26\n
  • 3.2.1. Effect of soaking on antioxidant content:\n
  • 3.2.2. Effect of soaking on antioxidant activity:\n
  • 3.2.3. Effect of germination on antioxidant content:.\n
  • 3.2.4. Effect of germination on antioxidant activity:\n
  • 3.3. Using cereal grains milling fractions as natural source of antioxidant to improve meat\nproducts quality during storage:\n
  • 3.3.1. The effect of phenolic compounds content on oxidative stability:\n
  • 3.3.2. The effect of phytic acid on oxidative stability:.\n
  • 3.3.3. Beef meat products:.....\n
  • 3.3.4. Chicken meat products: ..\n
• 4-MATERIALS AND METHODS.\n
• 4.1. Materials:.\n
• 4.1.1. Cereal grains:.........\n
• 4.1.2. Meat and burger ingredients:..\n
• 4.1.3. Chemicals:.\n
• 4.2. Processing treatments:.\n
• 4.2.1. Soaking:.\n
• 4.2.2. Germination:.\n
• 4.2.3. Milling:.\n
• 4.2.4. Preparation of chicken and beef burger:\n
• 4.3. Analytical methods:.\n
• 4.3.1. Chemical analyses:.\n
• 4.3.1.1. Gross chemical composition:\n
• 4.3.1.2. Extraction of total antioxidants:\n
• 4.3.1.3. Determination of total phenolics content:\n
• 4.3.1.4. Determination of antioxidant activity using the DPPH radical scavenging\nmethod:.\n
• 4.3.1.5. Determination of phytic acid:.\n
• 4.3.2. Evaluation of burger:..\n
• 4.3.2.1. pH value:\n
• 4.3.2.2. Peroxide value (PV): ....\n
• 4.3.2.3. Thiobarbituric acid values (TBA):.\n
• 4.4. Sensory evaluation:\n
• 4.5. Statistical analysis:\n
• 5-RESULTS AND DISCUSSION..\n
• 5.1. Gross chemical composition\n
• 5.1.1. Gross chemical composition of sorghum milling fractions:\n
• 5.1.2. Gross chemical composition of wheat milling fractions: ......\n
• 5.1.3. Gross chemical composition of corn milling fractions:\n
• 5.2. Effect of soaking and germination processes..\n
• 5.2.1. Effect of soaking and germination processes on gross chemical composition of\nsorghum milling fractions:\n
• 5.2.2. Effect of soaking and germination on gross chemical composition of wheat milling\nfractions:.\n
• 5.2.2.1. Effect of soaking and germination on gross chemical composition of corn\nmilling fractions:\n
• 5.3. Total phosphorus and phytic acid contents in grains milling fractions:.........\n
• 5.3.1. Total phosphorus and phytic acid content of sorghum milling fractions: ......... 49\n
• 5.3.2. Total phosphorus and phytic acid contents of wheat milling fractions:\n
• 5.3.3. Total phosphorus and phytic acid contents of corn milling fractions:\n
• 5.4. Effect of soaking and germination on total phosphorus and phytic acid contents in\n
• 5.5. Total phenolic compounds (TPC) of sorghum, wheat and corn grains:.\n
• 5.6. Effect of soaking and germination on phenolic compounds content of cereal grains: .55\n
• 5.7. Total antioxidant activity of cereal grains: ...\n
• 5.8. Effect of soaking and germination on total antioxidant activity of cereal grains:\n
• 5.9. Effect of cereal grains by-products addition on meat products properties during storage\nat 5±2°C: …………\n
• 5.9.1. Effect of cereal grains by-products addition on thiobarbituric acid value (TBA) of\nbeef burger:\n
• 5.9.2. Effect of cereal grains by-products addition on thiobarbituric acid value (TBA) of\nchicken burger: .....\n
• 5.9.3. Effect of cereal grains by-products addition on peroxide value (PV) of beef burger:\n
• 5.9.4. Effect of cereal grains by-products addition on pH value of beef burger:\n
• 5.9.5. Effect of cereal grains by-products addition on pH value of chicken burger: ..... 75\n
• 5.10 Sensory evaluation:\n
• 5.10.1. Sensory evaluation of beef burger formulas:\n
• 5.10.2. Sensory evaluation of chicken burger formulas:.\n
• 6-SUMMARY.\n
• 7-REFERENCES\n

Zielsetzung und Themenschwerpunkte (Objectives and Key Themes)

This thesis aims to investigate the antioxidant properties of cereal grains and their by-products, focusing on the impact of domestic processing methods like soaking and germination on their antioxidant activity. The research further explores the potential of these cereal grain fractions to enhance the oxidative stability and quality of meat products during storage.

• Impact of soaking and germination on the antioxidant activity of cereal grains.
• Evaluation of the total phenolic content, phytic acid content, and antioxidant activity in different cereal grains.
• Assessment of the effectiveness of cereal grain by-products in improving the oxidative stability of meat products.
• Analysis of the influence of cereal grain by-products on the quality and sensory properties of meat products during storage.
• Investigation of the relationship between antioxidant properties of cereal grains and their impact on meat product quality.

Zusammenfassung der Kapitel (Chapter Summaries)

The first section of the thesis provides a comprehensive introduction to the topic, highlighting the importance of antioxidants in food systems and outlining the objectives of the research. The second chapter delves into a detailed review of existing literature pertaining to antioxidants in cereal grains, covering their chemical composition, processing effects, and potential applications in food preservation. The third chapter presents the materials and methods employed in the research, outlining the cereal grains utilized, meat products studied, and the analytical techniques employed. The fourth chapter presents the results obtained from the experimental studies, covering the gross chemical composition of the cereal grains, the impact of soaking and germination on their antioxidant properties, and the effects of incorporating cereal grain fractions into meat products.

Schlüsselwörter (Keywords)

Cereal grains, antioxidants, phenolic compounds, phytic acid, soaking, germination, meat products, oxidative stability, quality, sensory evaluation, by-products, food processing.

• Note: Master
• Autor: Mohamed Kelany (Autor:in)
• Erscheinungsjahr: 2013
• Seiten: 111
• Katalognummer: V230770
• ISBN (eBook): 9783668422490
• ISBN (Buch): 9783668422506
• Sprache: Englisch
• Schlagworte: cereal