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Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiency

2021Journal article Open access
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dc.contributor.authorCardoso, Rossana V.C.
dc.contributor.authorFernandes, Ângela
dc.contributor.authorPinela, José
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPereira, Carla
dc.contributor.authorPires, Tânia C.S.
dc.contributor.authorCarocho, Márcio
dc.contributor.authorFernández Vasallo, Esteban
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-22T14:46:32Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-22T14:46:32Z
dc.date.issued2021
dc.description.abstractCereal by-products (wheat germ, maize bran–germ mixture, rye bran, and wheat bran) from the flour milling industry were characterized for their nutritional value and chemical composition, as well as for antioxidant and antibacterial activities. Carbohydrates (including sucrose) were the major nutritional constituents (56.35–78.12 g/100 g dw), followed by proteins (11.2–30.0 g/100 g dw). The higher energy value (432.3 kcal/100 g dw) was presented by the wheat germ. This by-product also presented the highest citric acid content (0.857 g/100 g dw), the most abundant organic acid detected. Unsaturated fatty acids predominated in all samples given the high content of linoleic (53.9–57.1%) and oleic (13.4–29.0%) acids. Wheat germ had the highest levels of tocopherols (22.8 mg/100 g dw) and phenolic compounds (5.7 mg/g extract, with a high apigenin-C-pentoside-C-hexoside content). In turn, while the wheat bran extract was particularly effective in inhibiting the formation of thiobarbituric acid reactive substances (TBARS), the rye bran extract was the only sample capable of protecting erythrocytes from oxidative hemolysis. Regarding antibacterial properties, in general, the lowest minimum inhibitory concentrations were observed against methicillin-resistant Staphylococcus aureus. These results highlight the characterized by-products as sustainable ingredients for the development of novel bakery and functional food products and contribute to a better bioresource-use efficiency and circularity.en_EN
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020) and national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros, A. Fernandes, M.I. Dias, and C. Pereira and through the individual scientific employment program-contract for J. Pinela (CEECIND/01011/2018) and M. Carocho (CEECIND/00831/2018). To FEDER-Interreg España-Portugal program for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationCardoso, Rossana V.C.; Fernandes, Ângela; Pinela, José; Dias, Maria Inês; Pereira, Carla; Pires, Tânia C.S.P.; Carocho, Márcio; Vasallo, Esteban Fernández; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Valorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiency. Agronomy. ISSN 2073-4395. 11:5, p. 1-14en_EN
dc.identifier.doi10.3390/agronomy11050972en_EN
dc.identifier.urihttp://hdl.handle.net/10198/24266
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.relationNot Available
dc.relationNot Available
dc.subjectAntimicrobial activityen_EN
dc.subjectAntioxidant activityen_EN
dc.subjectBioresource-use efficiencyen_EN
dc.subjectCereal bran/germen_EN
dc.subjectChemical compositionen_EN
dc.subjectNutritional qualityen_EN
dc.titleValorization of cereal by-products from the milling industry as a source of nutrients and bioactive compounds to boost resource-use efficiencyen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F00831%2F2018%2FCP1578%2FCT0001/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
oaire.fundingStreamCEEC IND 2018
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person.familyNamePires
person.familyNameCarocho
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person.familyNameBarros
person.givenNameRossana V.C.
person.givenNameÂngela
person.givenNameJosé
person.givenNameMaria Inês
person.givenNameCarla
person.givenNameTânia C.S.P.
person.givenNameMárcio
person.givenNameIsabel C.F.R.
person.givenNameLillian
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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