Fruit and Cereal Bioactives Sources, Chemistry, and Applications Fruit and Cereal Bioactives Sources, Chemistry, and Applications Edited by Özlem Tokus¸og˘lu  Clifford Hall III Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2011 by Taylor and Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S Government works Printed in the United States of America on acid-free paper 10 International Standard Book Number: 978-1-4398-0665-4 (Hardback) This book contains information obtained from authentic and highly regarded sources Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use The authors and publishers have attempted to trace the 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organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe Library of Congress Cataloging-in-Publication Data Fruit and cereal bioactives : sources, chemistry, and applications / edited by Ozlem Tokusoglu, Clifford Hall III p ; cm Includes bibliographical references and index Summary: “Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarginogenic, antimutagenic, and antioxidant capabilities It provides detailed information on both beneficial bioactives such as phenolics, flavonoids, tocols, carotenoids, phytosterols, and avenanthramides and toxicant compounds including mycotoxins; aflatoxins, ocratoxin A, patulin, citrinin, cyclopiazonic acid, fumonisin, and zearalenon A valuable resource for current knowledge and further research, it offers critical reviews, recent research, case studies, and references” Provided by publisher ISBN 978-1-4398-0665-4 (hardcover : alkaline paper) Fruit Composition Grain Composition Phytochemicals Physiological effect I Tokusoglu, Ozlem, editor II Hall, Clifford, III, editor [DNLM: Fruit chemistry Cereals chemistry Dietary Supplements Phytotherapy Plant Extracts therapeutic use WB 430] QK865.F78 2011 664’.8 dc22 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com 2010044816 To my mother, retired teacher Özden Tokuşoğlu & my father, retired senior colonel Armağan Tokuşoğlu, for their great emotional support and cordial encouragements Ưzlem Tokus¸ og˘lu Contents Preface ix Editors xi Contributors xiii Part I  Introduction Introductıon to Bioactives in Fruits and Cereals Özlem Tokuşoğlu and Clifford Hall III Health Promoting Effects of Cereal and Cereal Products Joseph M Awika Part I I Chemistry and Mechanisms of Beneficial Bioactives in Fruits and Cereals Phytochemicals in Cereals, Pseudocereals, and Pulses 21 Clifford Hall III and Bin Zhao Phenolic and Beneficial Bioactives in Drupe Fruits 83 Özlem Tokuşoğlu Bioactive Phytochemicals in Pome Fruits 107 Özlem Tokuşoğlu Phytochemicals in Citrus and Tropical Fruit 123 Mehmet Çağlar Tülbek Phytochemical Bioactives in Berries 143 Özlem Tokuşoğlu and Gary Stoner Phenolic Bioactives in Grapes and Grape-Based Products .171 Violeta Ivanova and Marina Stefova Nut Bioactives: Phytochemicals and Lipid-Based Components of Almonds, Hazelnuts, Peanuts, Pistachios, and Walnuts 185 Biagio Fallico, Gabriele Ballistreri, Elena Arena, and Özlem Tokuşoğlu 10 Nut Bioactives: Phytochemicals and Lipid-Based Components of Brazil Nuts, Cashews, Macadamias, Pecans, and Pine Nuts .213 Biagio Fallico, Gabriele Ballistreri, Elena Arena, and Özlem Tokuşoğlu 11 Bioactive Lipids in Cereals and Cereal Products 229 Ali A Moazzami, Anna-Maija Lampi, and Afaf Kamal-Eldin vii viii Contents Part II I  Mycotoxic Bioactives of Fruits and Cereals 12 Mycotoxic Bioactives in Cereals and Cereal-Based Foods 253 Anuradha Vegi 13 Control Assessments and Possible Inactivation Mechanisms on Mycotoxin Bioactives of Fruits and Cereals 273 Faruk T Bozoğlu and Özlem Tokuşoğlu 14 Control of Mycotoxin Bioactives in Nuts: Farm to Fork 291 Mohammad Moradi Ghahderijani and Hossein Hokmabadi Part I V Functionality, Processing, Characterization, and Applications of Fruit and Cereal Bioactives 15 Isolation Characterization of Bioactive Compounds in Fruits and Cereals 319 Xiaoke Hu and Zhimin Xu 16 Effect of Bioactive Components on Dough Rheology, Baking, and Extrusion 337 Joseph M Awika 17 Impacts of Food and Microbial Processing on the Bioactive Phenolics of Olive Fruit Products 347 Moktar Hamdi 18 Antioxidant Activity/Capacity Assay Methods Applied to Fruit and Cereals .361 Reşat Apak, Esma Tütem, Mustafa Özyürek, and Kubilay Gỹỗlỹ 19 Supercritical Fluid Extraction of Bioactive Compounds from Cereals 385 Jose L Martinez and Deepak Tapriyal 20 Analytical Methodology for Characterization of Grape and Wine Phenolic Bioactives 409 Marina Stefova and Violeta Ivanova 21 High Pressure Processing Technology on Bioactives in Fruits and Cereals 429 Özlem Tokuşoğlu and Christopher Doona Index 443 Preface Interest in bioactive compounds of fruit and cereals has reached a new high in recent years The scientific and commercial attention devoted to fruit and cereal bioactives has been accentuated even further by efficiency reports regarding the beneficial and toxic health effects of such compounds The beneficial bioactives of many fruit and cereals have been declared to possess anticarcinogenic, antimutagenic effects in test animals Recently, the strong antioxidant capacities of many edible fruits and cereals have been revealed These many bioactive compounds are responsible for several important characteristics of fruit and cereals: taste, flavor, color alteration, and antioxidant activity Natural toxicant bioactives as mycotoxins have also been detected in specific fruits and cereals The specific focus for Fruit and Cereal Bioactives is on the chemistry of beneficial and nutritional bioactives (phytochemicals such as phenolics, flavonoids, tocols, carotenoids, phytosterols, avenanthramides, alkylresorcinols, some essential fatty acids) and toxicant bioactives (mycotoxins, aflatoxins, ocratoxin A, etc.) from sources such as pome, stone, and berry fruits, citrus fruits, tropical fruits and nuts, various cereals (and pseudocereals), pulses (e.g., legumes and edible beans), and so on Overall, this book is a comprehensive and detailed reference guide to both major natural beneficial phytochemical bioactives and mycotoxic bioactives in edible fruits and cereals covering all the latest research from a wide range of experts This book is intended for senior undergraduate and graduate students, academicians, and those in government and the fruit and cereal industry It provides a practical reference for a wide range of experts: fruit and cereal scientists, chemists, biochemists, nutritionists, fruit and cereal processors, government officials, commercial organizations, and other people who need to be aware of the main issues concerning bioactives Each chapter reviews dietary sources, occurrences, chemical properties, desirable and undesirable health effects, antioxidant activity, evidentiary findings, as well as toxicity of the above-mentioned bioactives and has been individually highlighted based on the fruit and cereal type Fruit and Cereal Bioactives presents unique, up-to-date, and unified data of fruit and cereal chemistry from a biochemical standpoint Ưzlem Tokus¸ og˘lu ix Editors Ưzlem Tokus¸ og˘lu, who was born in İzmir, Turkey, completed her bachelor (1992) and master (1996) degrees at EGE University from the Department of Chemistry and completed her doctorate at EGE University from the Department of Food Engineering (2001) She worked as a research assistant and Dr Assistant at EGE University from 1993 to 2001 She was the research assistant at the Food Science and Nutrition Department at the University of Florida–Gainesville during 1999–2000 Dr Tokuşoğlu has been an assistant professor at Celal Bayar University, Manisa, Turkey and is currently working there in the Department of Food Engineering She is focusing on food quality control, food chemistry, food safety, and food processing technologies on traditional foods and beverages Her specific study areas are phenolics, phytochemicals, bioactive antioxidative components, bioactive lipids, and their determinations by instrumental techniques, their effects on food and beverages quality, and the novel food processing effects on their levels Dr Tokuşoğlu performed academic research studies and presentations at Geneva, Switzerland in 1997; Gainesville, Florida in 1999; Anaheim–Los Angeles, California in 2002; Sarawak, Malaysia in 2002; Chicago, Illinois in 2003; Katowice-Szczyrk, Poland in 2005; Ghent, Belgium in 2005; Madrid, Spain in 2006; New Orleans, Louisiana in 2008; Athens, Greece in 2008; Anaheim–Los Angeles, California in 2009; and Skopje, the Republic of Macedonia in 2009; Chicago, Illinois in 2010; Munich, Germany in 2010 She was also a visiting professor at the School of Food Science, Washington State University, Pullman, in the state of Washington for one month during 2010 Dr Tokuşoğlu has professional affiliations at the Institute of Food Technologists (IFT) and the American Oil Chemists’ Society (AOCS) in the United States and has a professional responsibility with the Turkey National Olive and Olive Oil Council (UZZK) as a research and consultative board member and as a Turkish Lipid Group (YABITED) founder administrative board member and consultative board member in the European Federation for Science and Technology (Euro Fed Lipid) Dr Tokuşoğlu has 78 ­international studies containing 25 papers published in peer-reviewed international journals covered by the Science Citation Index (SIC) and 11 papers published in peer-reviewed international index covered journals, 42 presentations (as orals and posters) presented at the international congress and other organizations She has advised two masters’ students to completion Dr Tokuşoğlu has several editorial assignments in international index covered journals Clifford Hall III completed his bachelor degree in 1988 at the University of Wisconsin–River Falls; his masters (1991) and doctoral (1996) degrees at the University of Nebraska–Lincoln in the area of food science and technology He completed a postdoctoral experience at the University of Arkansas in Fayetteville Dr Hall is currently an associate professor in the Department of Cereal and Food Sciences in the School of Food Systems at North Dakota State University (NDSU) He is the associate director of the Great Plains Institute of Food Safety and food science coordinator for the Food Science program at NDSU Much of his research deals with lipid oxidation and antioxidant chemistry, stability of phytochemicals in food processing, and utilization of nontraditional ingredients in food systems The stability of flaxseed bioactives and antioxidant activity of raisins has been his major focus recently, including the evaluation of flaxseed lignan stability in extruded bean snacks He has published his research in 28 peer-reviewed international journals, and 12 proceedings, and has published 10 book chapters His research has created 60 oral and poster presentations at the American Oil Chemists’ Society, Institute of Food Technologists, International Society of Nutraceutical and Functional Foods, and AACC International annual meetings He has advised five PhD and two masters’ students to completion and currently advises two PhD and three masters’ students He has also mentored 28 undergraduate researchers and has served on 26 graduate student committees Professionally, Clifford has been most active in the AOCS and AACC International xi xii Editors He served as the secretary/treasurer, 2003; vice chairperson, 2004; and chairperson, 2005–2007 for the Lipid Oxidation and Quality Division of the American Oil Chemists’ Society He served as the chair of the Best Paper Competition Committee for the Lipid Oxidation and Quality Division, 2003–2006 He has also served as the chairperson of the Education Division for AACC International, 2007–2009 and on the AACC International Foundation as a board member, 2008 to the present; and chair, 2009 He has also served as an associate editor from 1998 to 2006 and senior associate editor from 2006 to the present for the Journal of the American Oil Chemists’ Society In addition, he is an ad hoc reviewer for Food Chemistry, Journal of Food Science, and Journal of Agricultural and Food Chemistry 446 secondary (preventive) antioxidants Fenton-type reactions, 363-364 lower oxidation, 363 phenolic antioxidants, prooxidative effect, 363 sorghum gluten free, 59 total antioxidant capacity (TAC) ABTS-TEAC assay, 367-368 antioxidant activity tests, 372 chromophores used in, 367 cupricion reducing antioxidant capacity (CUPRAC) method, 368-372 DPPH method, 368 ET-based assays, 365—366 FRAP assay, 368 IlAT-based assays, 364-365 heat and physical processing and alkaline hydrolysis, 376-377 high molecular-weight polyphenols, 376 measurements in 377-380 oxygen radical absorbance capacity (ORAC) assay, 365 Trolox-cquivalent antioxidant capacity (TEAC), 366-367 values, 380 total oxyradical scavenging capacity (TOSC) assay, 378 wheat antioxidant activity, 58-59 phenolics 55-57 tocols, 55 wheat flour and rice, 379 Chanomeles japonica, see Japanese flowering quince Che'toui cultivar fruit, 354 Chinese quince, 116 Chokeberry aronia berries, 156 contents of flavonones, 157 dark color of 157 extracts of, 156 raw fruits of, 156 CITcont, see Citrinin contamination (CITcont) Citrinin contamination (CITcont), 438 Citrus fruits antioxidant activity 2.2-diphenyl-l-picrylhydrazyl (DPPH), 130 ferric reducing antioxidant power (FRAP) 130 methoxylated flavones, 130 oxidation of LDL, 131 phenolic acids, 130 scavenging activity, 130 caffcic and chlorogenic, 124 carotenoids 128 levels and distributions of, 129 fcrulic and sinapic, 124 hydroxycinnamic acids, 124 /i-coumaric acids 124 phytochemicals monophcnols and phenolic acids, 124-125 polyphenolics flavonoids, 127 Codling moth (CM), 292 © 2011 by Taylor & Francis G r o u p L L C Index Corn aflatoxin B, and aflatoxin G,, 278 antioxidant activity anthocyanins, 40 blue and white corn cultivars, 40 carotenoid corn cultivar, 40 dietary source, 41 DPPH radical scavenging activity, 40 ferulic acid, 40 HCL-methanol solvent extraction protocol, 40 radical scavenging activity, 40 singlet oxygen quenching activity, 41 soluble phenolic contents, 40 avcnolcic acid 238 campesterol and stigmasterol, 239 carotenoids carotene, 38 colored cultivars, 38 content 38 cryptoxanthin contents, 38 xanthophylls, 38 corn distillers grain (CDG), 394-395 corn oil 239 ear with fusarium ear rot 278 Fusarium spp on, 254 Penicillium spp on 255 phenol ics anthocyanin content 38 blue genotypes 38 bound fcrulic acid 36 carotenoid in cultivars, 38 commercial corn oil 36 ferulic acid dehydrodimers hydrolysis, 36 ferulic acid distribution 37 ferulic acids 36 free and soluble conjugates, 36 nixtamalization, 38 phenolic content in fiber 37 sinapic acid 36 phytosterols content 39 distribution, 39 extraction, 39 fatty ester, 39 ferulate, 39 free, 39 source, 39 polyamine conjugates, 239 putrescines in, 239 sterols, 239 studies extraction yield 395 fatty acid composition, 395 ferulate phytosterol ester (FPE), 397 free fatty acid, 395 phospholipids 395 phytosterols, 397 tocols, 397 tocols cultivar differences, 36 dry milling, 36 447 Index germ oil tocopherols 36 processing/fractionation 36 refining process, 36 tocopherols, 36 wet-or dry-milling, 394 Corn distillers grain (CDG), 394-395 Corylus avellana L., see Hazelnut Cottonseed, balancing livestock rations, 285 Cranberry benefits, 158 consumption, 159 Helicobacter pylori, 159 peptic ulcers, 159 percentage scavenging capacities of 159 phenolic profiles of 159 Crude oat oil, 397 CUPRAC method, see Cupricion reducing antioxidant capacity (CUPRAC) method Cupricion reducing antioxidant capacity (CUPRAC) method antioxidant capacities 368-372 chromogenic oxidizing reagent 368 flavonoid glycosides, 369 with flavonoids-La(III) complexes, extractive separation determination, 369-370 lipophilic and hydrophilic antioxidants measurement, 369 measurement, 370 phcnolics and flavonoids hydroxyl radical scavenging assay, 370 reaction and chromophore, 368 Currant blackcurrant, 157 red currant anthocyanins and flavonols in 158 Cydonia oblonga Mill., see Quince fruit 1) Date fruit, 98 bioactives in tannins, 99 coumaric acid 100 Tantbouchlc and Deglet-Nour varieties, 99 Deoxynivalenol (DON), 258-259 Diabetes, cereal and cereal products clinical and observational studies, 14 dietary fiber, 13 glycemic index (GI), 13 Iowa Women's Health Study, 14 Multi-Ethnic Study of Atherosclerosis (MESA), 14 satiety and satiation, 13 whole grain, 14 DON, see Deoxynivalenol (DON) Dough, bioactives effect on antioxidants baking effects, 342 food matrix 342 redox status and rhcology 340-341 sorghum brans 342 whole grain antioxidants and rheology, 341-342 © 2011 by Taylor & Francis G r o u p , L L C dietary fiber, 338 problems, 338 rheology and product texture insoluble fiber components, 338-339 resistant starch, 340 soluble fiber components, 339 whole grain fiber, effects of, 339—340 Drupe fruits phenolic and beneficial bioactives in, 83 cherries, 84 sweet cherries, 84-85 tart cherries, 85-87 Dry bean antioxidant activity anthocyanins 66 cyanidin, 66 delphinidin, 66 dietary antioxidants, 66 DPPH assay, 66 hydrophilic ORAC, 67 LAP and ORAC values, legumes, 66 legumes, 66 lipophilic antioxidant capacity (LAP), 67 phenolic acids contribution, 66 polymerization of phenols, 67 radical scavenging activity 66 superoxide anion scavenging activity, 66 mean carotenoid values 66 phenolic compounds antioxidants, 65 crude extracts, 66 flavonoid, 66 free content, 65 luteolin 66 phenolic acids contents, 65 tannin content 65 p-sitosterol, 66 tocopherol vitamin E activity, 65 Dry peas antioxidant activity cpicatcchin and condensed tannins 64 lentils seed 64 phenolics contents and antioxidant activities, 64 mataircsinol 64 phenolic compounds beans 63 catechins 63 composition, 64 cotyledon 63 ^-coumaric acid - daidzein 64 flavonoids, 63 genistein, 64 green split, 64 hydroxybenzoic acids, 63 hydroxycinnamic acids, 63 lentil seed coat 64 peas, 63 phenol content, 64 phenolic acids, 63 448 proanthocyanidins 63 procyanidin polymers, 63 prodelphinidins, 64 protocatechuic, 63 solvent extraction technique, 64 trans-fcrulic 64 trans-resveratrol, 63 trimer procyanidins, 64 vanillic acid, 63 secoisolariciresinol, 64 tocopherol and carotenoids P-carotene, 63 bengal gram, 63 black gram 63 green gram 63 Y-tocopherol, 63 horse gram, 63 vitamin C 64 i: Edible fruits, classification, 84 Elderberry anthocyanidin in, 160 antioxidant effects of, 161 cyanidin-3-glucoside, 161 cyanidin-3-sambubioside, 161 dark blue, 160 European elder 160 Florida elder 160 herbal medicine treatments 161 Enterococcus casseliflavsus, see Olive fruits Ergot alkaloids, cereals with, 257 Ergot on wheat spikes 278 Ergotoxine, cereals with 256 Eriobotryajaponica Lindl., see Loquat fruit European plums 89 94 F Fatty acids in cereals, Ferulate phytosterol ester (FPE) 397 FHB, see Fusarium head blight (FHB) Flavonoids anthocyanudins, 26 anthocyanins 26 isolated from 27 antioxidant activity, 27-28 anthocyanidins, 28 anthocyanins 26-28 flavones, 28 flavonols 28 hydroxyl groups, 27 isoflavones, 28 metal chelating activity 28 radical scavenging activity, 27 C - C - C configuration, 26 chemical structure, family in food plants, flavones and flavonols 26 food antioxidants 27 © 2011 by Taylor & Francis G r o u p , L L C Index health benefits, 28-29 acyl CoA-cholesterol acyltransferase activity, 29 antiaromatase activity, 28 anticarcinogenic activities, 28 anti-inflammatory activities, 28-29 antitumor activities, 28-29 cytotoxicity, 28 hesperetin 29 human breast carcinoma cells 28 MCF7 human breast cancer cells 29 naringenin 29 prostaglandin production 29 structure-activity relationship, 28 thromboxane synthase 29 as hydrogen donors, 27 isoflavones in edible legumes, 27 isolated from cereals, pseudocereals and legumes, 26 metal chelators, 27 radical scavengers, 27 Fruit and cereal mycotoxigenic bioactives, phytochcmicals in carotenoids, lipids, 5-7 phenolics, 3-5 Fruits Actinidia deliciosa, 375 antioxidant capacities, 372 assays, 375 caffcic acid and qucrcctin 375 CUPRAC test, 374 phenolic components, 375 sun-dried apricot and sulfited-dried apricot, 374-375 total phenolic content, 375 total antioxidant capacity (TAC) ABTS-TEAC assay, 367-368 antioxidant activity tests, 372 chromophores used in, 367 cupricion reducing antioxidant capacity (CUPRAC) method, 368-372 DPPH method, 368 ET-based assays 365-366 FRAP assay, 368 HAT-based assays, 364-365 heat and physical processing and alkaline hydrolysis, 376-377 high molecular-weight polyphenols, 376 measurements in, 377-380 oxygen radical absorbancc capacity (ORAC) assay, 365 Trolox-equivalent antioxidant capacity (TEAC), 366-367 values, 380 Fruits and cereals, bioactive isolation anthocyanins content and composition, 324 extraction, purification and identification methods, 324-326 health function, 324 roles, 324 449 Index carotenoids 321 extraction, purification and identification methods 322-323 uses, 322 isofiavones extraction, purification and identification methods 320-321 soybeans 319-320 tocopherols and 7-oryzanol corn, 326 extraction, purification and identification negative ion-mode extracted ES1-MS chromatograms, 416 Retro-Diels-Alder (RDA) rearrangement, 413 reversed-phase liquid chromatography, 416 hydroxycinnamic acids and derivatives caffeic acid and p-coumaric acid 178 ferulic and sinapic acid 178 2-S-glutathionylcaffeoyltartaric acid 178 structures 180 hydrozybenzoic acids, 177-178 structures, 179 matrix-assisted laser desorption/ionization (M ALDI) atmospheric pressure chemical ionization (APCI),417 (epi)catechin-(epi)catechin-malvidin-3-glucoside fragmentation, 421 fullerenes matrix, 421-422 positive ions, mass spectra 422-423 time of flight (TOF) analyzer, 417,420 nonflavonoids 177 phenolic bioactives in, 171 sample preparation procedures, 410 spectrophotometric methods flavan-3-ols, determination, 410-411 Folin—Chiocalteu method 410 p-dimethylaminocinnamaldehyde (/>-DM ACA), 410-411 stilbenes, 178-179 structures 180 wine making and aging polyphenols evolution during, 180-181 methods, 327-329 rice, 326 structure, 327 vitamin E, 326 Fumonisin, cereals with 256 Fusarium head blight (FHB) caused by F graminearum, 254 trichotheccne mycotoxins, 254 wet weather conditions, 254 c; Gooseberry ascorbic acid 162 phenolic acids, levels of, 161-162 Grapes and grape-based products anthocyanins acylated monoglucoside, 172 color, 172 dclphinidin and cyanidin 172 maceration period 172 malvidin, 172 3-0-glucosides, 172 petunidin and peonidin, 172 structures 174-175 transformations, 175 UV-Vis and MS spectral data, 418-420 assay methods 409 carbinol and chalcone forms, 172 enological practices, 172 flavan-3-ols catechin-and epicatechin-based polymers, 174 structures, 175-176 tannins and proanthocyanidins, 174 flavonoids HCA derivatives, 172 structure and flavonoid groups 173 flavonolsanddihydroflavonols 177 structures, 178 high performance liquid chromatography (HPLC) anthocyanins structural identification and characterization 415-417 chromatogram, 412 414 flavan-3-ols, 411 flavonol hexosides 413-414 liquid chromatography/mass spectrometry (LC/MS) 411.413 monoglucosides, UV-Vis spectra, 412 MS/MS analyses, 416-417 © 2011 by Taylor & Francis G r o u p , L L C II Hazelnut; see also Nut bioactives neutral lipids, 193-194 phenolics, 192-193 phytosterols and tocols, 195 polar lipids, 194-195 Health promoting effects of cereal and cereal products, bran antioxidant activity and dietary fiber content 10 and cancer cereal grains in chemoprcvention, possible mechanisms, 11—12 epidemiological and intervention studies, 10—11 studies, 10 and cardiovascular disease (CVD) cereal bran wax components 13 coronary heart disease (CHD) risk 12 soluble fibers 12 studies 12 in obesity and diabetes clinical and observational studies 14 dietary fiber 13 glycemic index (GI), 13 Iowa Women's Health Study, 14 Multi-Ethnic Study of Atherosclerosis (MESA), 14 satiety and satiation 13 whole grain, 14 450 sorghum antioxidant activity and dietary fiber content 10 wheat grain antioxidant activity and dietary fiber content, 10 High pressure extraction (HPE), 432 High pressure processing (IIPP), 429 anthocyanins in grape, 439 antioxidant indices, 436 bacterial spores, 430 bioactive components, 431 antioxidant phenolics and activity, effects, 432-434, 437-439 citrinin contamination (CITcont) 438 high pressure extraction (HPE), 432 chamber vessel cylinder, 435 fresh oysters, 430 interior, actual and schematic diagram, 434 large-scale equipment, 432 Litchi Fruit Pericarp Tissues, 437 macromolecules, 430 operation principles 431 pressure-assisted thermal sterilization, 430 ready-to-eat (RTE) meats, 430 research equipment, 431 smaller unit for laboratory research, 432 pressure treatments, 433 thermal and high pressure treatments effect of, 438 tomato puree lycopene standard and total lycopene content, 437 thermal (TP) and high pressure treatments, 439 total carotenoid, effect, 439 total phenols, effect, 439 Hordeum vulgare L., see Barley HPE, see High pressure extraction (HPE) HPP, see High pressure processing (HPP) I Isofiavones chemical structures, 321 extraction, purification and identification methods evaporation techniques and SPE, 320 MAE, 320 mixing and extracting procedure, 320 optimal liquid extraction, 320 phenol structures, 320 PLE, 320 SFE,320 UAE, 320 soybeans, 319 cardiovascular disease (CVD), 320 estrogenic effect, 320 importance, 320 mechanisms, 320 J Japanese flowering quince, 116 Japanese plums, 89 © 2011 by Taylor & Francis G r o u p L L C Index L Lipid soluble constituents and cereal grains, Loquat fruit phenolics antioxidant capacity, 118 carotenoid profiles, 117-118 cultivars, 118 cyanidine glycoside, 117 hydroxycinnamic and benzoic acid, 117 total phenolic content, 119 vitamin A, 117-118 M Macadamia 217; see also Nut bioactives neutral lipids 218 phenolics, 218 phytosterols and tocols, 219 polar lipids, 219 Maize aflatoxin B, and aflatoxin G,, 278 antioxidant activity anlhocyanins, 40 blue and white corn cultivars, 40 carotenoid corn cultivar, 40 dietary source, 41 DPPH radical scavenging activity, 40 ferulic acid, 40 HCL-mclhanol solvent extraction protocol 40 radical scavenging activity 40 singlet oxygen quenching activity, 41 soluble phenolic contents 40 M ALDI, see Matrix-assisted laser desorption/ ionization (MALDI) Malus domestica Borkh., see Apple Matrix-assisted laser desorption/ionization (MALDI) atmospheric pressure chemical ionization (APCI), 417 (epi)catechin-(epi)catechin-malvidin-3-glucoside, fragmentation, 421 fullcrcnes matrix, 421-422 positive ions, mass spectra, 422-423 time of flight (TOF) analyzer, 417, 420 Monophenols hydrogen abstraction 23 hydrogen donation and radical scavenging activity, 23 monophenols tocopherol and tocotrienols, 22 Montmorency and Balaton tart cherries 85 Mycotoxic bioactives in fruits and cereals, accumulation, 275 analytical methods, 261 baking and extrusion, 260 barley malting, 260 kilning process, 260 steeping step, 260 black and protruding sclerotia 277 corn milling 260 economic consequences 274 ergot, 276 formation causes, 275-276 fusaria, 276 451 Index immunological detection enzyme-linked immunosorbent assays (ELISA), 263 immunoaffinity column (1 AC), 263-265 immunoblotting techniques, 263 TaqMan probe mechanism 264 inactivation assessments, 283-285 AFLATEST assay 287 application of ammonia, 286 biological detoxification, 287 chlorine dioxide, 287 citric acid, 287 enzymatic inactivation, 288 extrusion cooking 285-286 extrusion process, 285-286 feed additives, 286-287 interpretations on, 288-289 intrinsic and extrinsic factors, interaction between, 284 sulfhydryl compounds 287-288 microbiological (culture) methods, 261 gaseous chromatography, 262 polymerase chain reaction (PCR) based methods, 262-263 structures and formation, 273-276 aflatoxins, 277-279 citrinin, 279 deoxynivalenol, 282 crgotaminc, 280 lumonisins 280-281 ochratoxin, 279-280 patulin, 280 trichothecenes, 281 T-2 toxin, 282 type A trichothecene, 282 zearalenone, 283 worldwide distribution, 261 Mycotoxigenic fungi in cereals and cereal-based foods Aspergillus spp aflatoxins and ochratoxin A (OTA) 254-255 chemical composition, 255 citrinin, bioactive toxins 255 Fusarium spp FHB, 254 trichothecene mycotoxins, 254 wet weather conditions and, 254 Penicillium spp mechanical damage, 255 OTA, 255 Mycotoxins impact on nuts anatoxin content, 292-293 Aspergillus spores population, 293 damage from insects, 292 deficit irrigation, 294 fungicides and chemicals 293 pistachio aflatoxin, 295-297 botanical information, 294 contaminated, sorting, 307-308 ecology of Aspergillus spp 308-309 harvest conditions, 301-303 © 2011 by Taylor & Francis G r o u p , L L C irrigation, 298-299 kernel moisture, 299-301 nutrition, 299 processing and storage 303-307 pruning, 298 species, rootstock 297-298 temperature and relative humidity, 299-301 tree distance 297 weather conditions, 297 pre-and postharvest influencing, 292 processing, 293 research and development 293 N Navel orangeworm (NOW), 292 Nectarine bioactives in, 97-98 cultivars, 97 RAC values, 98 Nut bioactives; see also Mycotoxins impact on nuts almond neutral lipids, 189-191 phcnolics, 188-189 phytosterols and tocols, 191-192 polar lipids, 191 bioactive substances 187 Brazil nut, 213 neutral lipids, 214 nutritional value, 214 phcnolics, 214 phytosterols and tocols, 215 polar lipids, 214-215 cashew neutral lipids 216-217 phenolics, 216 phytosterols and tocols, 217 polar lipids, 217 clinical trials and epidemiological studies 185-186 dietary fiber, 188 folic acid, 188 hazelnut neutral lipids, 193-194 phcnolics, 192-193 phytosterols and tocols, 195 polar lipids, 194-195 macadamia, 217 neutral lipids 218 phenolics, 218 phytosterols and tocols, 219 polar lipids, 219 peanut/groundnut 195 neutral lipids 197 phenolics 196-197 phytosterols and tocols, 197-198 polar lipids 197 pecans neutral lipids 220 phcnolics, 219-220 phytosterols and tocols, 220 polar lipids, 220 452 phenolic compounds, 188 phytosterols 188 pinenut neutral lipids, 221-223 phenolics, 221 phytostcrols and tocols, 224 polar lipids, 223-224 pistachio chlorophylls and xanthophylls 201-202 neutral lipids, 199-200 phenolics 198-199 phytosterols and tocols, 201 polar lipids 201 vitamin E 188 walnut neutral lipids, 202-203 phenolics, 202 phytosterols and tocols, 203-205 polar lipids 203 () Oats antioxidant activity carotene-linoleic oxidation model, 45 cultivar, 45 DPPH radical scavenging activity, 45 epicatcchin concentration, 45 tocols, 45 avenanthramides antiatherogenic 42 anti-inflammatory activities, 42 antioxidant activity, 42 bioavailability, 42 collins, 42 concentrations, 42 content 44 health benefits, 42 impact on, 44 phenolic content, 43 P-glucan content, 398 components, 41,44 crude oat oil 397 delivering phytosterols, 4 fatty acid compositions 397 IIEALTI1GRAIN projects, 238 lipids, 238 Nutrim-OB, 398 oat hull oil, 44 phenolics alkali concentration, 42 autoclaving, 42 caffeic acid, 41-42 content 43 contents, 42 cultivar, 42 phenolic acid, 41 presence 41 soluble esters, 41 phytosterol contents, 44 and tocopherols, 238 © 2011 by Taylor & Francis G r o u p , L L C Index supercritical fluid technology, application, 397 tocols composition, 41 concentration, 41 processing, 41 source, 41 storage, 41 tocotrienol and tocopherol, 41 tocotrienols, 238 Obesity, cereal and cereal products clinical and observational studies, 14 dietary fiber, 13 glycemic index (GI), 13 Iowa Women's Health Study, 14 Multi-Ethnic Study of Atherosclerosis (MESA) 14 satiety and satiation, 13 whole grain 14 Ochratoxins cereals with 257-258 Olive fruits composition and bioactive phenolics content benefits, 349 consumption, 349 development 348 flesh, 349 platelet-activating factor activity, 350 pulp, 348 texture, 348 oil processing impact on phenolics cultivars, 354 Lactobacillusplantarum, appliction of, 354-355 natural antioxidants, 353 nutritional, biological and organoleptic value, 354 phenols 353 postharvest effects on phenolics features, 350 mature-green olives, 350 microbial invasion 350 Spanish method 350 storage of, 350 table processing effect on phenolics fermentation, 351 flesh 352 Greek style method 351 hydroxytyrosol concentration, 353 inoculation, 351 Spanish and Californian style, 351 survival studies, 353 y-Oryzanol chemical structures, 329 corn, 326 extraction, purification and identification methods ascorbic acid, 327 BHT, 327 Folch extraction 327 gamma-oryzanol 328 GC-flame ionization detection (FID), 328 lipophilic compounds, 327 normal-phase HPLC, 328 online L C - G C method, 329 pyrogallol, 327 soxhlet extraction 327 Index SPE, uses, 328 Zorbax reversed-phase column, 328 rice, 326 structure of, 327 vitamin E, 326 Oryza saliva L., see Rice P Peach bioactives in, 97-98 cultivars, 97 RAC values, 98 Peach twig borer (PTB), 292 Peanut/groundnut 195; see also Nut bioactives neutral lipids, 197 phenolics, 196-197 phytosterols and tocols, 197-198 polar lipids, 197 Pear phenolics amount, 116 arbutin chemical structure, 114 contents, 115 flavonol glucosides, 116 hydroxycinnamic acid esters, 116 in juice 116 procyanidins, 115 profiles, 117 Pearl millet, 242 Pecans; see also Nut bioactives neutral lipids, 220 phenolics, 219-220 phytosterols and tocols 220 polar lipids, 220 Penicillium spp in cereals, 255 Penicillum verrucosum, Ochratoxin A in, Pennisetum glaucum, L., see Pearl millet Phenolic acids aleurone, 23 antioxidant activity, 23 P-coumaric acid 23 in cereals, pscudoccrcals and legumes, 23-24 fcrulic acid 23-24 intramolecular hydrogen bonding of ortho substituted phenols, 24 monohydroxy phenolic acids, 23 pericarp, 23 radical acceptor, 23 second hydroxyl group, 23 tocols, 23 Phenolic compounds family of, Phoenix dactylifera, see Date fruit Phytochemical bioactives in berry fruits bay berry, 156 Chinese cultivars, 155 Dongkui, 154 hyphenated technique of HPLC 154 phenolics in 155 Xiangshan and Biqi, 154 © 2011 by Taylor & Francis G r o u p , L L C 453 blackberry anthocyanin and phenolics in, 145 anthocyanin-containing extract (ACE), 144 cyanidin-3-glucoside, 144 ferric reducing antioxidant power (FRAP), 144 used, 144 yalova, 145 blueberry anthocyanins and total phenolics in 147 benefits, 145 blueberry bioactives, 146-147 in Eastern Black Sea Region, Turkey, 146 Ericaceae and Vaccinium (V), 145 in United States, 146 V Angustifolium, 146 V ashei, 146 V corymbosum, 145 V Mynilloides, 146 chokeberry aronia berries 156 contents of flavonones, 157 dark color of 157 extracts of, 156 raw fruits of, 156 cranberry benefits, 158 consumption, 159 Helicobacter pylori, 159 peptic ulcers 159 phenolic profiles, 159 scavenging capacities, 159 currant 158 blackcurrant 157 red currant 157 elderberry antioxidant effects of, 161 cyanidin-3-glucoside, 161 cyanidin-3-sambubioside 161 dark blue, 160 European elder 160 Florida elder, 160 herbal medicine treatments 161 special anthocyanidin in 160 gooseberry ascorbic acid 162 phenolic acids, levels of, 161-162 raspberry black raspberry, 152-153 red raspberry, 147-152 Rosaceae family, 147 strawberry anti neurodegenerative biological properties, 153 ellagic acid in, 153-154 Phytochemicals, 62 alkylresorcinols and alkenylresorcinols, 25-26 anticarcinogenic, 25 antimicrobial 25 1.3-dihydroxybcnzene 25 metabolites, 25 peroxy radical scavenging 25 avenanthramides, 29 454 carotenoids 29-30 carotene, 29 cryptoxanthin, 29 lutein, 29 polyene system, 29 xanthophylls 30 zeaxanthin, 29 citrus fruit, bioactivity 2,2-diphenyl-l-picrylhydrazyl (DPPH), 130 ferric reducing antioxidant power (FRAP), 130 methoxylated flavones, 130 oxidation of LDL, 131 phenolic acids, 130 scavenging activity, 130 DPPII radical scavenging, 134 essential oils, role of, 134 flavonoids, 26-27 antioxidant activity 26-27 health benefits, 28-29 fruit and cereals carotenoids, functional and lipid soluble constituents 5-7 phenolics, 3-5 health benefits, 132-133 citrus flavonoids, 132 cyclooxygenase-2 (COX-2), inhibition of, 132 7,12-dimethylbenz[a]anththracene (DMBA), 133 Epstein-Barr virus early antigen (EBV-EA), 133 flavonoids, antiprolifcration activity, 132 health promoting properties 132 and limonoids, 132 methoxylated flavones and limonoids of, 132 naringenin of, 132 scavenger receptors (SR-A), 132 LDL antioxidant testing 134 monophenols and phenolic acids citrus fruits, 124-125 phenolic acids, 23-25 tocopherols and tocotrienols, 22-23 tropical fruits, 125 oryzanols, 29 phytostcrols, 30 antioxidant activity, 30 blood cholesterol, 30 fatty acid 30 fcrulate esters, 30 free sterols, 30 oil polymerization prevention, 30 phenolic compounds 30 phenolic esters 30 phytosanols, 30 steryl glycosides, 30 policosanols, 29 pulses dry beans, - dry peas, 65-67 tropical fruit, bioactivity discrepancies, 131 ellagic acid, 132 nonionic resin, 131 ORAC values, 131 © 2011 by Taylor & Francis G r o u p , L L C Index quercetin and gallic acid, 132 radical scavenging ABTS activity, 131 in vivo bioactivity, 134 Pinenut; see also Nut bioactives neutral lipids, 221-223 phenolics, 221 phytosterols and tocols, 224 polar lipids, 223-224 Pinus pinea, see Pinenut Pistachio; see also Nut bioactives chlorophylls and xanthophylls, 201-202 mycotoxins impact on aflatoxin, 295-297 botanical information, 294 contaminated, sorting 307-308 ecology of Aspergillus spp., 308-309 harvest conditions 301-303 irrigation, 298-299 kernel moisture, 299-301 nutrition, 299 processing and storage, 303-307 pruning, 298 species, rootstock, 297-298 temperature and relative humidity, 299-301 tree distance, 297 weather conditions, 297 neutral lipids 199-200 phenolics, 198-199 phytostcrols and tocols, 201 polar lipids, 201 Plant polyphenols, 361 Plum and prune anthocyanins 90 average individual amount 94 cyanidin-3-glucosides and cyanidin 3-rutinosidcs 93 cyanidin rutinoside and peonidin rutinoside, 94 pigmentation in, 93 antioxidant activity of, 96 bioactives in, 89 biological functions, 96 catechins and proantocyanidins, 93 chlorogcnic acid and derivatives, 90 cultivars, 89 dehydrating 97 flavan-3-ol catcchin 90, 92 flavonol glycosides 92 flavonol rutin 90 genotypes, 89 hydroxycinnamates 90 ncochlorogcnic acid, 90 Prunus Breeding Program 96 Prunus domestica and Prunus salicina, 91 quercetin glycosides in, 91-92 red-fleshed plum, 95 rutin 91 total phenolic contents, 95 Polyphenolics flavanones capillary electrophoresis, 126 hesperidin, 126 narirutin levels, 127 455 Index flavonoids distribution, 125 anthocyanins, 126 in citrus fruits, 127 cyanidin glucosides, 126 flavones and flavonols, 126 hcspcridin 126 limes and lemons, 126 narirutin 126 in sweet oranges and tangerines, 126 tangerine flavanones profile 126 flavonols polymethoxylated flavones nobiletin and tangeretin, 128 quercetin-3-rhamnoside, 127 phenolic compounds flavanols and xanthones, 128 procyanidin levels, 128 Polyphenols as plant secondary metabolites, subgroups of, Polyunsaturated fatty acids (PUFAs), 393 Pome fruits bioactive phytochemicals in apple, 107-114 loquat, 117-119 pear, 114-116 quince, 116-117 Processing effects bioactivcs recovery einnamic and benzoic acids, optimal extraction conditions, 134 flavanone glycosides, 134 molasses, 133 polymethoxylated flavones, 133 bitterness reduction in citrus, 133 adsorption, 133 deacidification 133 enzymatic hydrolysis 133 Provitamin A activity, Prunus armeniaca L., see Apricot fruit Prunus cerasus, see Tart cherries Prunus domesticus L., see Plum and prune; plum and prune Prunus dulcis, see Almond Pscudocereals amaranth and quinoa P-carotene bleaching assays, 62 DPPH and ABTS radical scavenging, 62 grain, 62 health and antioxidant activities, 62 lipid lowering activities, 62 low gluten foods 61 oil, 62 pscudocereals, 61 tannic 62 tocopherols, 62 antioxidant activity DPPH radical scavenging activity, 61 LDL peroxidation, 61 radical scavenging activity in ORAC test, 61 © 2011 by Taylor & Francis G r o u p , L L C buckwheat antioxidants, 60 cultivated species, 59 phytochemicals 59 contents, 62 phenol ics acetone extract 60 buckwheat, 60 contents, 60 dried buckwheat, 60 solvent extraction 60 tartary buckwheat, 60 tocopherol, 61 Pseudocydonia sinensis, see Chinese quince PUFAs, see Polyunsaturated fatty acids (PUFAs) Pyrus communis L., see Pear Q Quince fruit, 116 K Raspberry, 151 black raspberry, 153 chemopreventive potential, 152 cyanidin-3-glucoside, 152 cyanidin-3-rutinoside, 152 cyanidin-3-sambubioside, 152 cyanidin-3-xylosylrutinoside, 152 familial adenomatous polyposis (FAP) 152 frcczc-dricd powder 152 pharmacokinetic studies, 152 in United States, 148 red raspberry, 147-148, 151-152 "ahududu" or "framboise," 149 anthocyanins in, 150 importantance, 149 in Turkey, 149 Rosaceae family, 147 yellow raspberry in Turkey, 149 raspberry, 147-153 Red-fleshed plum, 95 Red raspberry anthocyanins 150 ellagitannins ellagic acid 151 lambcrtianin C, 151 levels, 150-152 SanguiinH-6, 151 flavonols, 152 Rheology and product texture in dough antioxidants cysteine, effects of, 340 disulfide cross-linking 340 redox status, 340 spring-back, 341 transglutaminase, uses of, 341-342 insoluble fiber components 338-339 resistant starch advantages 340 456 soluble fiber components, 339 whole grain and commercial hydrocolloids, 340 effect of, 339-340 sodium stearoyl lactylate (SSL), 340 Rice alkaloid antioxidant isolated from pigmented rice, 45 antioxidant activity crude methanol extract, 49 cultivars 49 DPPH radical, 49 extracts of rice bran, 49 phenolic content, 48 phytostcrol content 49 radical scavenging activity, 47 reducing antioxidant power, 49 sitostanyl ferulate, 49 superoxide radical scavenging activities, 49 tocopherol, 49 bran, 45 carotenoid levels, 47 chemical structure of oryzadinc, 240 F verticillioides and F graminearum, 254 health benefits, 45 monoacylglycerols and free fatty acids, 239 oleic acid and linoleic acid, 239 palmitic acid, 239 phenol ics black rice cultivars, 47 degradation, 47 level, 47 phenolic acid reduction, 47 pigmented rice cultivars, 47 xylanasc, 47 phospholipids and glycolipids, 239 phytosterols content, 47 stearic acid, 239 tocols and oryzanols alkaloid antioxidant isolated 45 bran oil, 46 composition, 45-47 dcodorization 47 y-oryzanol, 46 levels, solvent extraction protocols, 46 stabilization of bran 46 tocotrienols, 46 triacylglycerols and diacylglycerols 239 unsaponifiable matter, 240 wax esters, 239 Rice bran extraction yield, 400 fatty acid composition 400 oryzanols, 398, 400 tocols, 398,400 Rye alkylresorcinols, 53 acetone and methanol solvent, 54 alkylenylresorsinol content, 53 composition, 53-54 contents, 53-54 © 2011 by Taylor & Francis G r o u p , L L C Index cultivar, 53-54 extraction 53-54 fermentation, 53-54 level, 53 loss during fermentation, 54 alkylresorcinols content 400-401 antioxidant activity ABTS radical scavenging activity, 54 DPPH radical scavenging activities, 54 extracts and effectiveness, 54-55 radical scavenging activity, 54 campestanyl ferulate and sitostanyl ferulate, 237 compounds, 49 consumption, 49 linoleic acid, 237 rx-linolenic acid, 237 lipids, 237 oleic acid and palmitic acid, 237 phenolic changes, 52 composition, 50, 52 contents, 50, 52 cultivars, 50-52 fermentation 52 ferulic acid dehydrodimers (diFA), 50 flour extraction rate, 52 pericarp 52 phenolic acids, 50 rye bran and whole rye comparison 50 trends 52 phytosterols, 237 alkylresorcinols 52-53 content 52-53 fractionation process, 53 pearling, 53 steryl ferulate levels, 53 plant sterol, 237 squalcne, 237 steryl ferulates and tocopherols 237 tocols, 237 (3-tocotrienols 50 cultivar, 50 ct-tocotricnols, 49 tocotrienols and alkylresorcinols, 237 s Secale cereale, L., see Rye Sorghum, 240 alcohols, acids and aldehydes 242 lipids, 241 structures of triterpene alcohols, 241 tocopherols, 241 Sorghum bicolor [Monech] L., see Sorghum Strawberry antineurodegenerative biological properties, 153 ellagic acid in, 153-154 ellagitannin in, 154 in United States, 153 Supercritical fluid extraction (SFE) carbon dioxide and propane, 386 Index cereal lipids, industrial process implementation plant, operating costs, 404 steps, - 4 of cereals amaranth grain, 393-394 barley, 394 carotenoids, 393 corn, 394-395, 397 oats, 397-398 polyunsaturated fatty acids (PUFAs), 393 rice, 398, 400 rye, 400-401 sterol esters, 393 sterols, 393 tocols, 393 wheat, 401,403 of corn oil, 396 critical parameters, 386 density, 387 flow diagram, 392 liquid feed height equivalent to theoretical plate (11ETPS), 393 separation steps and regeneration of solvent, 392 process description, 387-388 processing parameters moisture, 392 particle size/shape, 391-392 pressure, 390 separation parameters 390 solubility of compounds 390 solvent/feed ratio 391 solvent flow rate, 391 P-T diagram of pure substance 386 separation of soluble compounds basic schemes for, 388 solid matrix, compounds cap automation mechanism, 389 cascade operation of multiple extraction, schematic diagram 390 flow diagram, 388-389 vapor-liquid equilibrium line 386 water, 386 of wheat germ oil, 402 Sweet cherries 84-85 polyphenolic compounds in, 86 T TAC, see Total antioxidant capacity (TAC) Tart cherries anthocyanins in, 85 L-value of, 86-87 polyphenols 85 87 stone fruit family, 85 TEAC, see Trolox-equivalent antioxidant capacity (TEAC) Terpen alcohol, 5-6 Tocopherols chemical structures, 329 corn 326 © 2011 by Taylor & Francis G r o u p , L L C 457 extraction, purification and identification methods ascorbic acid, 327 BHT, 327 Folch extraction 327 gamma-oryzanol 328 GC-flame ionization detection (FID), 328 lipophilic compounds 327 normal-phase HPLC, 328 online L C - G C method, 329 pyrogallol, 327 soxhlet extraction, 327 SPE, uses, 328 Zorbax re versed-phase column, 328 rice, 326 structure of 327 vitamin E, 326 Tocopherols and tocotricnols phenolic hydrogen, 22-23 radical scavenging 22—23 tocols, 22 vitamin E and antioxidant activities 22 Tocotrienols, 231 TOSC assay, see Total oxyradical scavenging capacity (TOSC) assay Total antioxidant capacity (TAC) in cereals ABTS-TEAC assay, 367-368 antioxidant activity tests, 372 chromophorcs used in, 367 cupricion reducing antioxidant capacity (CUPRAC) method, 368-372 DPPH method, 368 ET-bascd assays, 365-366 FRAP assay, 368 H AT-based assays, 364-365 heat and physical processing and alkaline hydrolysis, 376-377 high molecular-weight polyphenols, 376 measurements in, 377-380 oxygen radical absorbance capacity (ORAC) assay, 365 Trolox-cquivalcnt antioxidant capacity (TEAC), 366-367 values, 380 in fruits ABTS-TEAC assay, 367-368 antioxidant activity tests, 372 chromophores used in, 367 cupricion reducing antioxidant capacity (CUPRAC) method, 368-372 DPPH method, 368 ET-based assays, 365-366 FRAP assay, 368 HAT-based assays, 364-365 heat and physical processing and alkaline hydrolysis, 376-377 high molecular-weight polyphenols, 376 measurements in, 377-380 oxygen radical absorbance capacity (ORAC) assay, 365 458 Index Trolox-equivalent antioxidant capacity (TEAC), 366-367 values, 380 Total oxyradical scavenging capacity (TOSC) assay, 378 Trichothecene mycotoxins, 254 cereals with 258 structure, 259 diacetoxyscirpenol and IIT-2 toxin, 262 T-2 toxin and neosolaiol, 262 Trilicum aestivum L., see Wheat Trolox-equivalent antioxidant capacity (TEAC), 366-367 Tropical fruits antioxidant activity 2,2'-azino-bis-(3-cthylbcnzthiazolinc-6-sulfonic acid) radical scavenging (ABTS) activity, 131 discrepancies, 131 nonionic resin, 131 OR AC values, 131 carotenoids, 129-130 analytical methods, 130 a-and P-carotenes, 129 Ataulfo mango cultivar, 130 lutein levels, 129 chlorogenic acid analogues, 125 phenolic acids of, 125 phytochemicals bioactivity ellagic acid 132 monophenols and phenolic acids, 125 qucrcctin and gallic acid 132 V Volatile fungal metabolites, 262 Vranec wines UV and MS spectral data, 415 \V Walnut; see also Nut bioactives neutral lipids, 202-203 phenol ics, 202 phytosterols and tocols, 203-205 polar lipids, 203 Wheat alkylresorcinols, 236 antioxidant activity DPPI1 and ABTS radical scavenging activities, 58 fcrulated oligosaccharide, 59 LDL oxidation, 59 linoleate oxidation 59 ORAC radical scavenging activities, 58 pearling percentage, 59 primarily radical scavenging, 58 separation of aleurone 58 Ultraflo L, 59 white spring durum cultivar, 58 p-carotene, 57 P-cryptoxanthin, 57 bioactive compounds, 401 biotic and abiotic factors within 236—237 eampestanyl fcrulale and sitostanyl fcrulatc, 236 © 2011 by Taylor & Francis G r o u p L L C carotenoids 236 403 concentrations, 57 extraction yield, 401 fatty acid composition 401 genotypes, 235 germ oil, 401 grain quality, 235 lipids, 235 relative distribution, 236 lutein and lutein esters 57, 236 milling 57 phenolic acid, 403 phenol ics p-gluconasc 55 composition 55-57 content 56 cultivar, 57 ferulic acid and/>-coumaric acid 55 phospholipids, 401 phytosterol content, 57, 235 policosanols 236 soft wheat cullivars 57 stanols content, 57 sterol contents, 235 sterols content, 57, 403 studies 401 tocols, 401, 403 p-tocopherols, 55 germ fraction, 55 y-tocophcrols, 55 milling fractions, 55 a-tocopherols 55 tocopherols, 236 wheat bran oil, 57 zeaxanthin, 57 Wickson plums, 94 Wine phenolic bioactives anlhocyanins UV-Vis and MS spectral data 418-420 assay methods for, 409 high performance liquid chromatography (HPLC) anthocyanin monoglucosidcs UV-Vis spectra, 412 anthocyanins, structural identification and characterization, 415—417 chromatogram 412 414 flavan-3-ols 411 flavonol hexosides, 413-414 liquid chromatography /mass spectrometry (LC/MS), 411.413 MS/MS analyses, 416-417 negative ion-mode extracted ESI-MS chromatograms, 416 Retro-Diels-Alder (RDA) rearrangement, 413 reversed-phase liquid chromatography 416 making and aging polyphenols evolution during 180-181 matrix-assisted laser desorption/ionization (M ALDI) atmospheric pressure chemical ionization (APCI), 417 (epi)catechin-(epi)catechin-malvidin-3-glucoside fragmentation 421 fullerenes matrix, 421-422 Index positive ions, mass spectra, 422-423 time of flight (TOF) analyzer, 417, 420 sample preparation procedures, 410 spectrophotometric methods flavan-3-ols determination, 410-411 Folin-Chiocaltcu method, 410 /)-dimethylaminocinnamaldehyde (/i-E 410-411 © 2011 by Taylor & Francis G r o u p , L L C 459 X Xanthophylls, z ), Zea mays, L., see Corn/maize Zearalenone cereals with 259 .. .Fruit and Cereal Bioactives Sources, Chemistry, and Applications Fruit and Cereal Bioactives Sources, Chemistry, and Applications Edited by Ưzlem Tokus¸og˘lu ... above-mentioned bioactives and has been individually highlighted based on the fruit and cereal type Fruit and Cereal Bioactives presents unique, up-to-date, and unified data of fruit and cereal chemistry. .. description of the chemistry, sources, and applications of the abovementioned major bioactives in fruits and cereals Phytochemicals in Fruit and Cereals Phenolics in Fruit and Cereals As the name