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Related Experiment Videos

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

Kirsi-Helena Liukkonen1, Kati Katina, Annika Wilhelmsson

  • 1VTT Biotechnology, PO Box 1500, FIN-02044 VTT, Finland. kirsi-helena.liukkonen@vtt.fi

The Proceedings of the Nutrition Society
|May 13, 2003
PubMed
Summary

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Processing whole grain rye can maintain or increase beneficial bioactive compounds like folates and phenolics. Some compounds like tocopherols decrease during sourdough fermentation, but overall, rye is stable during food manufacturing.

Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Agricultural Science

Background:

  • Manufacturing healthy whole grain foods requires understanding nutrient changes during processing.
  • Dietary fiber in whole grains presents challenges for product texture and sensory appeal.
  • Bioactive compounds in cereal foods significantly impact health effects.

Purpose of the Study:

  • To investigate the impact of processing on macro-, micro-, and non-nutrient content in whole grain rye.
  • To determine the stability and bioavailability of bioactive compounds during food processing.
  • To assess how germination and sourdough baking affect nutrient levels in rye.

Main Methods:

  • Analysis of nutrient profiles in rye grain and flour.
  • Quantification of sterols, folates, tocopherols, tocotrienols, alkylresorcinols, lignans, phenolic acids, and total phenolics.

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  • Evaluation of changes in these compounds after germination and sourdough processing.

    • Main Results:

    • Bioactive compounds are concentrated in rye bran, with low levels in the endosperm.
    • Folate and easily-extractable phenolic compounds increase with germination and sourdough baking.
    • Sterols, lignans, and alkylresorcinols show minimal changes, while tocopherols and tocotrienols decrease during sourdough fermentation.

    Conclusions:

    • Many bioactive compounds in whole grain rye are stable during food processing.
    • Specific processing methods, like germination and sourdough baking, can enhance levels of certain beneficial compounds.
    • Understanding these changes is crucial for manufacturing healthy whole grain rye foods with optimal nutritional value.