Process-induced changes on bioactive compounds in whole grain rye

Kirsi-Helena Liukkonen (Corresponding Author), Kati Katina, Annika Wilhelmson, Olavi Myllymäki, Anna-Maija Lampi, Susanna Kariluoto, Vieno Piironen, Satu-Maarit Heinonen, Tarja Nurmi, Herman Adlercreutz, Anna Peltoketo, Juha-Matti Pihlava, Veli Hietaniemi, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

158 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)117-122
Number of pages6
JournalThe Proceedings of the Nutrition Society
Volume62
Issue number1
DOIs
Publication statusPublished - 2003
MoE publication typeA1 Journal article-refereed

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Tocotrienols
Lignans
Tocopherols
Sterols
Folic Acid
Food
Endosperm
Food Handling
Dietary Fiber
Flour
Germination
Biological Availability
Fermentation
Health
Secale
Whole Grains
phenolic acid
Edible Grain

Keywords

  • whole grains
  • rye
  • food processing
  • dietary fibres

Cite this

Liukkonen, K-H., Katina, K., Wilhelmson, A., Myllymäki, O., Lampi, A-M., Kariluoto, S., ... Poutanen, K. (2003). Process-induced changes on bioactive compounds in whole grain rye. The Proceedings of the Nutrition Society, 62(1), 117-122. https://doi.org/10.1079/PNS2002218
Liukkonen, Kirsi-Helena ; Katina, Kati ; Wilhelmson, Annika ; Myllymäki, Olavi ; Lampi, Anna-Maija ; Kariluoto, Susanna ; Piironen, Vieno ; Heinonen, Satu-Maarit ; Nurmi, Tarja ; Adlercreutz, Herman ; Peltoketo, Anna ; Pihlava, Juha-Matti ; Hietaniemi, Veli ; Poutanen, Kaisa. / Process-induced changes on bioactive compounds in whole grain rye. In: The Proceedings of the Nutrition Society. 2003 ; Vol. 62, No. 1. pp. 117-122.
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abstract = "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.",
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author = "Kirsi-Helena Liukkonen and Kati Katina and Annika Wilhelmson and Olavi Myllym{\"a}ki and Anna-Maija Lampi and Susanna Kariluoto and Vieno Piironen and Satu-Maarit Heinonen and Tarja Nurmi and Herman Adlercreutz and Anna Peltoketo and Juha-Matti Pihlava and Veli Hietaniemi and Kaisa Poutanen",
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Liukkonen, K-H, Katina, K, Wilhelmson, A, Myllymäki, O, Lampi, A-M, Kariluoto, S, Piironen, V, Heinonen, S-M, Nurmi, T, Adlercreutz, H, Peltoketo, A, Pihlava, J-M, Hietaniemi, V & Poutanen, K 2003, 'Process-induced changes on bioactive compounds in whole grain rye', The Proceedings of the Nutrition Society, vol. 62, no. 1, pp. 117-122. https://doi.org/10.1079/PNS2002218

Process-induced changes on bioactive compounds in whole grain rye. / Liukkonen, Kirsi-Helena (Corresponding Author); Katina, Kati; Wilhelmson, Annika; Myllymäki, Olavi; Lampi, Anna-Maija; Kariluoto, Susanna; Piironen, Vieno; Heinonen, Satu-Maarit; Nurmi, Tarja; Adlercreutz, Herman; Peltoketo, Anna; Pihlava, Juha-Matti; Hietaniemi, Veli; Poutanen, Kaisa.

In: The Proceedings of the Nutrition Society, Vol. 62, No. 1, 2003, p. 117-122.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Process-induced changes on bioactive compounds in whole grain rye

AU - Liukkonen, Kirsi-Helena

AU - Katina, Kati

AU - Wilhelmson, Annika

AU - Myllymäki, Olavi

AU - Lampi, Anna-Maija

AU - Kariluoto, Susanna

AU - Piironen, Vieno

AU - Heinonen, Satu-Maarit

AU - Nurmi, Tarja

AU - Adlercreutz, Herman

AU - Peltoketo, Anna

AU - Pihlava, Juha-Matti

AU - Hietaniemi, Veli

AU - Poutanen, Kaisa

PY - 2003

Y1 - 2003

N2 - 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.

AB - 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.

KW - whole grains

KW - rye

KW - food processing

KW - dietary fibres

U2 - 10.1079/PNS2002218

DO - 10.1079/PNS2002218

M3 - Article

VL - 62

SP - 117

EP - 122

JO - The Proceedings of the Nutrition Society

JF - The Proceedings of the Nutrition Society

SN - 0029-6651

IS - 1

ER -

Liukkonen K-H, Katina K, Wilhelmson A, Myllymäki O, Lampi A-M, Kariluoto S et al. Process-induced changes on bioactive compounds in whole grain rye. The Proceedings of the Nutrition Society. 2003;62(1):117-122. https://doi.org/10.1079/PNS2002218