Skip to main content
ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #315108

Title: Antioxidant activities of selective gluten free ancient grains

Author
item Inglett, George
item Chen, Diejun
item Liu, Sean

Submitted to: Food and Nutrition Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/4/2015
Publication Date: 5/5/2015
Publication URL: http://handle.nal.usda.gov/10113/62235
Citation: Inglett, G.E., Chen, D., Liu, S.X. 2015. Antioxidant activities of selective gluten free ancient grains. Food and Nutrition Sciences. 6:612-621.

Interpretive Summary: Ancient grains were known for special nutritional values along with gluten free qualities. Amaranth, quinoa, teff, buckwheat flours were evaluated for pasting properties, water holding capacity, phenolic contents, and antioxidant activities (free and bound) compared with wheat flour. Our study found those ancient grains contains higher phenolic contents, and antioxidant activities (free and bound) than wheat flour. Also, this study suggested that the total phenolic contents and antioxidant activities of grains could be underestimated in the literature without considering the bound phenolic compounds. These ancient grains have nutrition and antioxidants along with textural qualities. They are suitable for functional foods for decreasing heart problems, diabetes, and obesity.

Technical Abstract: Ancient grains were known for special nutritional values along with gluten free qualities. Amaranth, quinoa, teff, buckwheat flours were evaluated for pasting properties, water holding capacity, phenolic contents, and antioxidant activities (free and bound). They all had higher water holding capacities than wheat flour. Amaranth, quinoa, and teff showed higher pasting viscosities than wheat flour. Buckwheat flour had the highest free, bound and total phenolic contents among the flours in all aqueous extracts. The bound phenolic contents were higher than the free phenolic contents regardless of the solvents with the exception of water extraction of quinoa and buckwheat. The free phenolic compounds for all four products were highest in water extract, and least in 100% ethanol. Bound antioxidant activities were much higher than the free antioxidant activities regardless of solvents for all products. The free antioxidant activities from water and 50% ethanol were higher than 100% ethanol. In contrast, more bound phenolics were extracted with100% ethanol than water and 50% ethanol. Our study suggested that the total phenolic contents and antioxidant activities of grains could be underestimated in the literature without considering the bound phenolic compounds. These ancient grains have nutrition, antioxidants, and textural qualities suitable for functional food.