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Process-induced changes on bioactive compounds in whole grain rye

Published online by Cambridge University Press:  05 March 2007

Kirsi-Helena Liukkonen ,
Kati Katina ,
Annika Wilhelmsson ,
Olavi Myllymaki ,
Anna-Maija Lampi ,
Susanna Kariluoto ,
Vieno Piironen ,
Satu-Maarit Heinonen ,
Tarja Nurmi  and
Herman Adlercreutz
...Show all authors
Kirsi-Helena Liukkonen*
Affiliation:
VTT Biotechnology, PO Box 1500, FIN-02044 VTT, Finland
Kati Katina
Affiliation:
VTT Biotechnology, PO Box 1500, FIN-02044 VTT, Finland
Annika Wilhelmsson
Affiliation:
VTT Biotechnology, PO Box 1500, FIN-02044 VTT, Finland
Olavi Myllymaki
Affiliation:
VTT Biotechnology, PO Box 1500, FIN-02044 VTT, Finland
Anna-Maija Lampi
Affiliation:
Department of Applied Chemistry and Microbiology, PO Box 27, FIN-00014, University of Helsinki, Finland
Susanna Kariluoto
Affiliation:
Department of Applied Chemistry and Microbiology, PO Box 27, FIN-00014, University of Helsinki, Finland
Vieno Piironen
Affiliation:
Department of Applied Chemistry and Microbiology, PO Box 27, FIN-00014, University of Helsinki, Finland
Satu-Maarit Heinonen
Affiliation:
Department of Clinical Chemistry, and Folkhdlsan Research Center, PO Box 63, FIN-00014, University of Helsinki, Finland
Tarja Nurmi
Affiliation:
Department of Clinical Chemistry, and Folkhdlsan Research Center, PO Box 63, FIN-00014, University of Helsinki, Finland
Herman Adlercreutz
Affiliation:
Department of Clinical Chemistry, and Folkhdlsan Research Center, PO Box 63, FIN-00014, University of Helsinki, Finland
Anna Peltoketo
Affiliation:
Department of Pharmacy, PO Box 56, FIN-00014, University of Helsinki, Finland
Juha-Matti Pihlava
Affiliation:
MTT AgriFood Finland, Food Research, FIN-31600, Jokioinen, Finland
Veil Hietaniemi
Affiliation:
MTT AgriFood Finland, Food Research, FIN-31600, Jokioinen, Finland
Kaisa Poutanen
Affiliation:
VTT Biotechnology, PO Box 1500, FIN-02044 VTT, Finland
*
*Corresponding author: Dr Kirsi-Helena Liukkonen, fax +358 9 455 2103, [email protected]
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Abstract

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Manufacturing of healthy whole-grain foods demands knowledge of process-induced changes in macro-, micro- and non-nutrients. The high content of dietary fibre is a challenge in relation to good product texture and sensory quality. The stability and bioavailability of bioactive compounds have a marked influence on the health effects of cereal foods. It was confirmed that sterols, folates, tocopherols and tocotrienols, alkylresorcinols, lignans, phenolic acids and total phenolics are concentrated in the bran layers of the rye grain, and are only present at low levels in the flour endosperm. The levels of folate and easily-extractable phenolic compounds increase in germination and sourdough baking, but there are negligible changes in the levels of sterols, lignans and alk(en)ylresorcinols. The levels of tocopherols and tocotrienols are reduced during the sourdough fermentation. In conclusion, many of the bioactive compounds in whole-grain rye are stable during food processing, and their levels can even be increased with suitable processing.

Keywords

Whole grainsRyeFood processingDietary fibre
Type
Session: Health effects of whole grains
Information
Proceedings of the Nutrition Society , Volume 62 , Issue 1 , February 2003 , pp. 117 - 122
Copyright
Copyright © The Nutrition Society 2003

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