Ultrasound regulation of functional properties of Avena sativa L. while sprouting
There has been a significant increase in the oat (Avena sativa. L) consumption recently due to the new scientific data on dietary properties of oats, high content of polyphenols, especially Avenanthramides, and some flavonoids with an antioxidant effect. However, the thick layer of the cell wall in...
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Voronezh state university of engineering technologies
2021-01-01
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Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/2639 |
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doaj-e9a2f0bb5c974c5eb5215ee9e6a8f9df2021-07-29T08:05:19ZrusVoronezh state university of engineering technologies Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij2226-910X2310-12022021-01-0182419620110.20914/2310-1202-2020-4-196-2012061Ultrasound regulation of functional properties of Avena sativa L. while sproutingN. V. Popova0I. Y. Potoroko1I. V. Kalinina2R. I. Fatkullin3A. V. Oleynikova4South Ural State UniversitySouth Ural State UniversitySouth Ural State UniversitySouth Ural State UniversitySouth Ural State UniversityThere has been a significant increase in the oat (Avena sativa. L) consumption recently due to the new scientific data on dietary properties of oats, high content of polyphenols, especially Avenanthramides, and some flavonoids with an antioxidant effect. However, the thick layer of the cell wall in the hypoaleurone area and the uneven distribution of nutrients over the kernel determine the need to find effective technological solutions for their use in food production. The use of whole grain and its sprouting could be one of the possible solutions. Sprouting breaks difficult to digest grain complexes, thus making nutrients available for plant development and easier for human body intake. In the framework of this study, we propose to activate the process of grain sprouting by ultrasonic treatment of water used for preliminary grain soaking. The research results revealed that the proposed method accelerates accumulating of polyphenolic substances, phenolic acids and total antioxidant capacity. The mass fraction of polyphenolic substances in Avena sativa L. samples preliminarily aged in water treated with ultrasound (315W) for 2 minutes was 2.811 mg CAE/g, which is 4.64 times more than the mass fraction of the reference non-sprouted sample. Accumulation of phenolic acids at different treatment modes was intensified by 30.5% and more compared to the non-sprouted grain. Mathematical processing of the total antioxidant capacity (DPPH) results established a reasonable mode of ultrasonic water treatment used for grain soaking - 400 W for 2 minutes, the total antioxidant capacity will be 2.254 mg TEAC / g. Thus, the ultrasonic effect can be recommended as an intensifier in grain sprouting.https://www.vestnik-vsuet.ru/vguit/article/view/2639grain, oat, sprouting, polyphenols, phenolic acids, antioxidant activity, ultrasound treatment |
collection |
DOAJ |
language |
Russian |
format |
Article |
sources |
DOAJ |
author |
N. V. Popova I. Y. Potoroko I. V. Kalinina R. I. Fatkullin A. V. Oleynikova |
spellingShingle |
N. V. Popova I. Y. Potoroko I. V. Kalinina R. I. Fatkullin A. V. Oleynikova Ultrasound regulation of functional properties of Avena sativa L. while sprouting Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij grain, oat, sprouting, polyphenols, phenolic acids, antioxidant activity, ultrasound treatment |
author_facet |
N. V. Popova I. Y. Potoroko I. V. Kalinina R. I. Fatkullin A. V. Oleynikova |
author_sort |
N. V. Popova |
title |
Ultrasound regulation of functional properties of Avena sativa L. while sprouting |
title_short |
Ultrasound regulation of functional properties of Avena sativa L. while sprouting |
title_full |
Ultrasound regulation of functional properties of Avena sativa L. while sprouting |
title_fullStr |
Ultrasound regulation of functional properties of Avena sativa L. while sprouting |
title_full_unstemmed |
Ultrasound regulation of functional properties of Avena sativa L. while sprouting |
title_sort |
ultrasound regulation of functional properties of avena sativa l. while sprouting |
publisher |
Voronezh state university of engineering technologies |
series |
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
issn |
2226-910X 2310-1202 |
publishDate |
2021-01-01 |
description |
There has been a significant increase in the oat (Avena sativa. L) consumption recently due to the new scientific data on dietary properties of oats, high content of polyphenols, especially Avenanthramides, and some flavonoids with an antioxidant effect. However, the thick layer of the cell wall in the hypoaleurone area and the uneven distribution of nutrients over the kernel determine the need to find effective technological solutions for their use in food production. The use of whole grain and its sprouting could be one of the possible solutions. Sprouting breaks difficult to digest grain complexes, thus making nutrients available for plant development and easier for human body intake. In the framework of this study, we propose to activate the process of grain sprouting by ultrasonic treatment of water used for preliminary grain soaking. The research results revealed that the proposed method accelerates accumulating of polyphenolic substances, phenolic acids and total antioxidant capacity. The mass fraction of polyphenolic substances in Avena sativa L. samples preliminarily aged in water treated with ultrasound (315W) for 2 minutes was 2.811 mg CAE/g, which is 4.64 times more than the mass fraction of the reference non-sprouted sample. Accumulation of phenolic acids at different treatment modes was intensified by 30.5% and more compared to the non-sprouted grain. Mathematical processing of the total antioxidant capacity (DPPH) results established a reasonable mode of ultrasonic water treatment used for grain soaking - 400 W for 2 minutes, the total antioxidant capacity will be 2.254 mg TEAC / g. Thus, the ultrasonic effect can be recommended as an intensifier in grain sprouting. |
topic |
grain, oat, sprouting, polyphenols, phenolic acids, antioxidant activity, ultrasound treatment |
url |
https://www.vestnik-vsuet.ru/vguit/article/view/2639 |
work_keys_str_mv |
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