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
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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:
3.1.1.4. Corn grains as a source of phenols:
3.1.2. Phytate content in cereal grains:
3.1.2.1. Wheat grains as source of phytate:
3.1.2.2. Sorghum grains as source of phytate:
3.1.2.3. Corn grains as source of phytate:
3.1.3. Scavenging capacity of cereal grains:
3.2. Effect of domestic processing on antioxidant activity of cereal grains:
3.2.1. Effect of soaking on antioxidant content:
3.2.2. Effect of soaking on antioxidant activity:
3.2.3. Effect of germination on antioxidant content:
3.2.4. Effect of germination on antioxidant activity:
3.3. Using cereal grains milling fractions as natural source of antioxidant to improve meat products quality during storage:
3.3.1. The effect of phenolic compounds content on oxidative stability:
3.3.2. The effect of phytic acid on oxidative stability:
3.3.3. Beef meat products:
3.3.4. Chicken meat products:
4-MATERIALS AND METHODS
4.1. Materials:
4.1.1. Cereal grains:
4.1.2. Meat and burger ingredients:
4.1.3. Chemicals:
4.2. Processing treatments:
4.2.1. Soaking:
4.2.2. Germination:
4.2.3. Milling:
4.2.4. Preparation of chicken and beef burger:
4.3. Analytical methods:
4.3.1. Chemical analyses:
4.3.1.1. Gross chemical composition:
4.3.1.2. Extraction of total antioxidants:
4.3.1.3. Determination of total phenolics content:
4.3.1.4. Determination of antioxidant activity using the DPPH radical scavenging method:
4.3.1.5. Determination of phytic acid:
4.3.2. Evaluation of burger:
4.3.2.1. pH value:
4.3.2.2. Peroxide value (PV):
4.3.2.3. Thiobarbituric acid values (TBA):
4.4. Sensory evaluation:
4.5. Statistical analysis:
5-RESULTS AND DISCUSSION
5.1. Gross chemical composition
5.1.1. Gross chemical composition of sorghum milling fractions:
5.1.2. Gross chemical composition of wheat milling fractions:
5.1.3. Gross chemical composition of corn milling fractions:
5.2. Effect of soaking and germination processes
5.2.1. Effect of soaking and germination processes on gross chemical composition of sorghum milling fractions:
5.2.2. Effect of soaking and germination on gross chemical composition of wheat milling fractions:
5.2.2.1. Effect of soaking and germination on gross chemical composition of corn milling fractions:
5.3. Total phosphorus and phytic acid contents in grains milling fractions:
5.3.1. Total phosphorus and phytic acid content of sorghum milling fractions:
5.3.2. Total phosphorus and phytic acid contents of wheat milling fractions:
5.3.3. Total phosphorus and phytic acid contents of corn milling fractions:
5.4. Effect of soaking and germination on total phosphorus and phytic acid contents in studied grains:
5.5. Total phenolic compounds (TPC) of sorghum, wheat and corn grains:
5.6. Effect of soaking and germination on phenolic compounds content of cereal grains:
5.7. Total antioxidant activity of cereal grains:
5.8. Effect of soaking and germination on total antioxidant activity of cereal grains:
5.9. Effect of cereal grains by-products addition on meat products properties during storage at 5±2˚C:
5.9.1. Effect of cereal grains by-products addition on thiobarbituric acid value (TBA) of beef burger:
5.9.2. Effect of cereal grains by-products addition on thiobarbituric acid value (TBA) of chicken burger:
5.9.3. Effect of cereal grains by-products addition on peroxide value (PV) of beef burger:
5.9.4. Effect of cereal grains by-products addition on pH value of beef burger:
5.9.5. Effect of cereal grains by-products addition on pH value of chicken burger:
5.10 Sensory evaluation:
5.10.1. Sensory evaluation of beef burger formulas:
5.10.2. Sensory evaluation of chicken burger formulas:
6-SUMMARY
7-REFERENCES
Research Goals and Topics
This thesis aims to investigate the biochemical changes (total phenolic compounds, phytate content, and radical scavenging activity) in wheat, corn, and sorghum grains during soaking and germination processes. Furthermore, it explores the potential of using these grain milling fractions as natural antioxidant additives to enhance the quality and shelf life of beef and chicken burgers under refrigerated storage.
- Effect of soaking and germination on the chemical composition and mineral content of cereal grains.
- Evaluation of phenolic compound profiles and phytic acid levels in different cereal milling fractions.
- Assessing the antioxidant potential of cereal by-products in meat product preservation.
- Monitoring lipid oxidation and quality indicators (TBA, peroxide value, pH) in fortified meat burgers during cold storage.
Excerpt from the Book
3.1.1. The phenolic content:
Plant foods have phenolic compounds, which affect their: appearance, taste, odor and oxidative stability. In cereal grains, these compounds are located mainly in the pericarp (Naczk and Shahidi, 2004).
Polyphenols are compounds that have more than one phenolic hydroxyl group attached to one or more benzene rings. Phenolic compounds or polyphenols are ubiquitous in plants with more than 8000 structures reported (Bravo, 1998). The antioxidative potential of phenolic compounds can be attributed to their strong capability to transfer electron to (Reactive Oxygen Species) ROS/free radicals, chelating metal ions and to activate antioxidant enzymes. (Cos et al., 1998).
Folin-Ciocalteu (F-C) method has for many years been used as a means to determine total phenolics in natural products (Prior et al., 2005). The reaction that takes place is an oxidation/reduction one and because this reaction is the basic mechanism, F-C can also be considered an antioxidant capacity method. This assay has many variations. Different reagent concentrations and timing of additions and incubation are frequently varied (Prior et al., 2005). Moreover , many studies show the recommended reference standard (gallic acid) being replaced with tannic, caffeic, vanillic acids and catechin equivalents, among others. Phenolic compounds can be found in flavonoides, phenolic acids, hydroxycinnamic acid derivatives and lignans.
Summary of Chapters
1-INTRODUCTION: Provides an overview of the role of antioxidants as inhibitors of oxidation and their physiological benefits, highlighting the importance of phenolic compounds in cereal grains.
2-AIM OF INVESTIGATION: Outlines the research focus on examining changes in chemical composition, phytate, and antioxidant properties in three specific cereal grains during processing and their application in burger products.
3-REVIEW OF LITERATURE: Details the existing scientific context regarding antioxidants, phenolics, and phytate content in cereals, as well as the impact of domestic processing and their potential in meat preservation.
4-MATERIALS AND METHODS: Describes the materials, including specific grain varieties and meat components, and the precise analytical procedures used to evaluate the chemical properties and storage stability of the samples.
5-RESULTS AND DISCUSSION: Presents the findings regarding gross chemical composition, the effects of soaking and germination on nutrients, and the performance of cereal by-products in preventing lipid oxidation in meat products.
6-SUMMARY: Synthesizes the key findings of the investigation concerning the chemical composition of grains, the impact of processing, and the efficacy of grain fractions in improving burger shelf life.
7-REFERENCES: Lists the academic sources and previous studies referenced throughout the thesis.
Keywords
Antioxidants, Cereal Grains, Phenolic Compounds, Phytic Acid, Soaking, Germination, Milling Fractions, Lipid Oxidation, Thiobarbituric Acid (TBA), Peroxide Value, Beef Burger, Chicken Burger, Shelf Life, Food Processing, Bioactive Compounds.
Frequently Asked Questions
What is the primary objective of this research?
The research aims to investigate how soaking and germination affect the antioxidant properties (specifically phenolic and phytate content) of wheat, corn, and sorghum, and to assess whether these grain fractions can serve as natural additives to extend the shelf life of meat-based burgers.
Which cereal grains were utilized in the study?
The study utilized three cereal grains: Wheat (Sids 1), Corn (Hybrid 310), and Sorghum (Giza 15).
What analytical method was primarily used to determine antioxidant activity?
The DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging method was primarily used to measure the antioxidant activity of the grain fractions.
How does the processing of cereals affect their phytic acid content?
The research concludes that both soaking and germination processes lead to a significant and gradual decrease in phytic acid and phytate-P content in all studied cereal grains.
Why are milling fractions considered valuable in meat production?
Milling fractions, particularly the bran, contain high levels of natural phenolic compounds and phytates, which can act as antioxidants to retard lipid oxidation, thereby preventing rancidity and improving meat product quality during refrigerated storage.
What were the major findings regarding the storage of meat burgers?
The addition of cereal grain by-products (5%) generally improved the oxidative stability of beef and chicken burgers, as evidenced by lower thiobarbituric acid and peroxide values compared to the control samples during 15 days of refrigerated storage.
Did the addition of grain fractions significantly alter the sensory profile of the burgers?
No, the study found no significant negative differences in taste, odor, appearance, or general acceptability for the burgers formulated with the tested cereal grain fractions compared to the control.
What is the role of phytic acid in this research context?
While often viewed as an anti-nutrient, phytic acid is highlighted for its potent antioxidant properties in vitro, as it can chelate multivalent metal ions like iron, thereby inhibiting oxidative changes in meat products.
- Citar trabajo
- Mohamed Kelany (Autor), 2013, Cereal grain by-products as natural antioxidants, Múnich, GRIN Verlag, https://www.grin.com/document/230770
