Bioactive Compounds in the Peripheral Layers of Barley and Triticale Species in the Mature Grain Cultivated in Algeria
Abstract
The present study designed to determine in compositions of peripheral layer (PL) from barley and triticale. The peripheral layer is a co-product of the grain mill, it represents with the flour and the germ one of the three fractions of the milling, it is used for the chemical protection of the endosperm and the germ. Phytochemicals (phenolic compounds, vitamins and minerals) are beneficial for the health of consumers and are found abundantly in the peripheral layer of cereals. The objective of our work consists an evaluation of the phytochemical value for peripheral layers, the evaluation of the antioxidant content and the antioxidant activity of two varieties of two species of cereal in mature grain: triticale (Ksar Sbahi, Beni Haroun) and barley (Fouara, Saida); from two different regions (Sidi Bel Abbes and Constantine). Finally a comparative study was found in this work. The results obtained show that the variety of each species Triticale (Ksar Sbahi), barley (Fouara) have the highest content of polyphenol and flavonoid (0.027 mg (EAG)/g; 0.019 mg EC/g) and (0.012 mg (EAG)/g; 0.013 mg EC/g), respectively, for the antioxidant activity barley Fouara 1.91 mg/ml shows the best activity against the DPPH radical, a high level of minerals has been observed for the triticale species and a higher level of sodium for the Fouara variety of barley 33.78 mg/l. We are planning additional studies to better characterize the nature of the polyphenolic compounds existing in different histological parts of the wheat grain.
Keywords: Barley, Triticale, Peripheral layer, Polyphenols, Antioxidant activity,
Keywords:
Barley, Triticale, Peripheral layer, Polyphenols, Antioxidant activity
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References
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[9] Thomas T.M. Triticale – a new cereal. Farm Food Reseach, 1984; 15:191.
[10] Chapman, B., Salmon, D.F., Dyson, C., Blackley, K.. Spring and winter triticale for grain, forage and value-added. Alberta Agriculture, Food and Rural Development Bulletin, 1e65, 2005.
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[12] Vitol I.S., Meleshkina E.P., Kandrokov R.Kh., Verezhnikova I.A., and Karpilenko G.P. Biokhimicheskaya kharakteristika novykh sortov tritikalevoy muki [Biochemical characteristics of new grades of triticale flour]. Bread products, 2016; 2:42–44.
[13] Chen C.H. and Bushuk W. Nature of protein in Triticale and its parental species. I. Solulibity characteristics and amino acid composition of endosperms proteins. Canadian Journal of Plant Science, 1980; 50:914–931.
[14] Erkinbaeva R.K. Technologies of bakery products from triticale flour. Baking in Russia, 2004; 4:14–15.
[15] Jonnala, R. S., Irmak, S., MacRitchie, F., Bean, S. R. Phenolics in the bran of waxy wheat and triticale lines. J. Cereal Sci., 52(3):509–515.
[16] Fraú, A., Goùæbiewska, K., Goùæbiewski, D., Mañkowski, D. R., Boros, D., Szecówka, P. Variability in the chemical composition of triticale grain, flour and bread. J. Cereal. Sci., 2016; 71:66–72.
[17] Häner, L., Stamp, P., Kreuzer, M., Bouguennec, A., Pellet, D. Viscosity of triticale varieties differs in its response to temperature after flowering. Field Crops Res. 2013; 149:347–353.
[18] Agil, R., & Hosseinian, F. Determination of water-extractable polysaccharides in triticale bran. Journal of Food Composition and Analysis. 2014; 34(1):12-17.
[19] Diouf, P. N., Stevanovic, T., & Boutin, Y.. The effect of extraction process on polyphenol content, triterpene composition and bioactivity of yellow birch (Betula alleghaniensis Britton) extracts. Industrial Crops and Products. 2009; 30(2):297-303.
[20] Tlili, A., Blondiaux, E., Frogneux, X., & Cantat, T. Reductive functionalization of CO2 with amines: an entry to formamide, formamidine and methylamine derivatives. Green Chemistry. 2015; 17(1):157-168.
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[23] Viriwutthikorn, W. The importance of tannin for food industries.. Journal of Food. 1996; 26(3):157-167.
[24] Julkunen-Tiitto, R. Phenolic constituents in the leaves of northern willows: methods for the analysis of certain phenolics. Journal of agricultural and food chemistry. 1985; 33(2):213-217.
[25] Li X, Wu X, Hang l. Correlation between antioxidant activities and phenolic contents of radix Angelicae sinensis (Danggui). Molecules, 2009; 14:5349-5361.
[26] Gómez-Caravaca, A. M., Gómez-Romero, M., Arráez-Román, D., Segura-Carretero, A., & Fernández-Gutiérrez, A. Advances in the analysis of phenolic compounds in products derived from bees. Journal of Pharmaceutical and Biomedical Analysis. 2006; 41(4):1220-1234.
[27] Ivanišová, E., Ondrejovič, M., & Šilhár, S. Antioxidant activity of milling fractions of selected cereals. Nova Biotechnologica et Chimica. 2012; 11(1):45-56.
[28] Price, R. K., Keaveney, E. M., Hamill, L. L., Wallace, J. M., Ward, M., Ueland, P. M.,& Welch, R. W. Consumption of Wheat Aleurone-Rich Foods Increases Fasting Plasma 2010.
[29] Bellebcir L. Study of phenolic compounds as than markers of biodiversity in cereals Thesis of magister in biochime. 2008. University of Constantine. algeria
[30] Adom, K.K., Liu, R.H. Antioxidant activity of grains. Journal of Agricultural and Food Chemistry 2002; 50: 6185e6187.
[31] Li, Z., Li, B., & Tong, Y. The contribution of distant hybridization with decaploid Agropyron elongatum to wheat improvement in China. Journal of Genetics and Genomics, 2008; 35(8):451-456.
[32] Liyana-Pathirana, C.M., Shahidi, F. Importance of insoluble-bound phenolics to antioxidant properties of wheat. Journal of Agricultural and Food Chemistry. 2006; 54:1256e1264.
[33] Zdunczyk, Z., Flis, M., Zielinski, H., Wroblewska, M., Antoszkiewicz, Z., Juskiewicz, J. In vitro antioxidant activities of barley, husked oat, naked oat, triticale, and buckwheat wastes and their influence on the growth and biomarkers of antioxidant status in rats. Journal of Agricultural and Food Chemistry. 2006 ; 54 :4168e4175.
[34] Hosseinian, F.S., Mazza, G. Triticale bran and straw: potential new sources of phenolic acids, proanthocyanidins, and lignans. Journal of Functional Foods I, 2009: 57e64.
[35] Gómez-Caravaca, A. M., Gómez-Romero, M., Arráez-Román, D., Segura-Carretero, A., & Fernández-Gutiérrez, A. Advances in the analysis of phenolic compounds in products derived from bees. Journal of Pharmaceutical and Biomedical Analysis. 2006; 41(4):1220-1234.
[36] Abdel‐Aal, E. S. M., Choo, T. M., Dhillon, S., & Rabalski, I.. Free and bound phenolic acids and total phenolics in black, blue, and yellow barley and their contribution to free radical scavenging capacity. Cereal chemistry. 2012; 89(4):198-204.
[37] Kim, S. J., Zaidul, I. S. M., Maeda, T., Suzuki, T., Hashimoto, N., Takigawa, S., ... & Yamauchi, H. A time-course study of flavonoids in the sprouts of tartary (Fagopyrum tataricum Gaertn.) buckwheats. Scientia Horticulturae. 2007; 115(1):13-18.
[38] Viuda-Martos, M., Mohamady, M. A., Fernández-López, J., ElRazik, K. A., Omer, E. A., Pérez-Alvarez, J. A., & Sendra, E.. In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants. Food Control. 2011; 22(11):1715-1722.
[39] Schofield, P., Mbugua, D. M., & Pell, A. N.. Analysis of condensed tannins: a review. Animal feed science and technology, 2001; 91(1-2) :21-40.
[40] Triki Tebra, Guasmi Ferdaous, Boussora Faiza, Ben Mohamed Mbarka, Ben Ali Sihèm, Guasmi Amel, Yahia Hédi, Nagaz Kamel Institut des Régions Arides_Rue Eljorf. Etude de la composition phénolique et des propriétés antioxydantes d’extraits des feuilles de cinq variétés d’orge (Hordeum vulgare L.). 2017. Revue des Régions Arides n°43 (3/2017), Numéro spécial. Actes du 5ème Meeting International sur l’Aridoculture et les Cultures Oasiennes : Biotechnologie végétale en zones arides et oasiennes.
[41] Karagözler, A. A., Erdağ, B., Emek, Y. Ç., & Uygun, D. A.. Antioxidant activity and proline content of leaf extracts from Dorystoechas hastata. Food Chemistry. 2008 ; 111(2) :400-407.
[42] Yang, C. W., Wang, P., Li, C. Y., Shi, D. C., & Wang, D. L. Comparison of effects of salt and alkali stresses on the growth and photosynthesis of wheat. Photosynthetica. 2008; 46(1):107-114.
[43] Yıldırım, A., Mavi, A., & Kara, A. A. Determination of antioxidant and antimicrobial activities of Rumex crispus L. extracts. Journal of agricultural and food chemistry. 2001; 49(8):4083-4089.
[44] Öztürk, M., Aydoğmuş-Öztürk, F., Duru, M. E., & Topçu, G. Antioxidant activity of stem and root extracts of Rhubarb (Rheum ribes): An edible medicinal plant. Food chemistry. 2007; 103(2):623-630.
[45] Su, Q. S., Tian, Y., Zhang, J. G., & Zhang, H. Effects of allicin supplementation on plasma markers of exercise-induced muscle damage, IL-6 and antioxidant capacity. European journal of applied physiology. 2008; 103(3):275.
[46] Ivanišová, E., Ondrejovič, M., & Šilhár, S.. Antioxidant activity of milling fractions of selected cereals. Nova Biotechnologica et Chimica. 2012; 11(1):45-56.
[47] Ragaee, S., Abdel-Aal, E. S. M., & Noaman, M. Antioxidant activity and nutrient composition of selected cereals for food use. Food chemistry. 2006; 98(1):32-38.
[48] Sharma, P., Patel, A. N., Saini, M. K., & Deep, S. Field demonstration of Trichoderma harzianum as a plant growth promoter in wheat (Triticum aestivum L). Journal of Agricultural Science. 2012; 4(8):65.
[49] Dvořáková, M., Guido, L. F., Dostálek, P., Skulilová, Z., Moreira, M. M., & Barros, A. A. Antioxidant properties of free, soluble ester and insoluble‐bound phenolic compounds in different barley varieties and corresponding malts. Journal of the Institute of Brewing. 2008; 114(1):27-33.
[50] Rice-evans, C. A., Miller, N. J., Bolwell, P. G., Bramley, P. M., & Pridham, J. B. The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free radical research. 1995; 22(4):375-383.
[51] Sánchez-Moreno, C. Methods used to evaluate the free radical scavenging activity in foods and biological systems. Food science and technology international. 2002; 8(3):121-137.
[52] Prakash, D., Upadhyay, G., Singh, B. N., & Singh, H. B. Antioxidant and free radical-scavenging activities of seeds and agri-wastes of some varieties of soybean (Glycine max). Food Chemistry. 2007; 104(2):783-790.
[53] Khelfallah, A. Etude comparative du contenu phénolique et du pouvoir antioxydant de quelques plantes médicinales et des céréales alimentaires (2017).
[54] Zielinski H, Kozlowska H. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J Agric Food Chem 2000; 48:2008e16.
[55] Levitan EB, Cook NR, Stampfer MJ, Ridker PM, Rexrode KM, Buring JE, Manson JE, Liu S. Dietary glycemic index, dietaryglycemic load, blood lipids, and C-reactive protein. Metabolism 2008; 57:437e43.
[56] Salas-Salvad_o J, Martinez-Gonzalez M, Bullo M, Ros E. The role of diet in the prevention of type 2 diabetes. Nutr Metab Cardiovasc Dis 2011; 21:B32e48.
[57] McKevith, B. Nutritional aspects of cereals. Nutrition Bulletin. 2004; 29(2):111-142.
[58] Peterson, C. M., Klepper, B., & Rickman, R. W. Seed reserves and seedling development in winter wheat. Agronomy Journal, 1989; 81(2):245-251.
[59] Bock, M. A. Minor Constituents Of Cereals. Food Science And Technology-New York-Marcel Dekker-, 2000: 479-504.
[60] Bartnik, M., & Jakubczyk, T. Chemical composition and the nutritive value of wheat bran. World review of nutrition and dietetics. 1989 .
[61] Antonini E. Novel insights into pericarp, protein body globoids of aleurone layer, starchy granules of three cereals gained using atomic force microscopy and environmental scanning electronic microscopy. Eur J Histochem.2018; 62 (1):2869. doi: 10.4081 / ejh.2018.2869.
[2] Idehen Emmanuel, Yao tang Shengmin Sang. Produits phytochimiques bioactifs dans l'orge. Journal of Food and Drug Analysis . 2017; 25 (1):148-161.
[3] Dykes L, Rooney LW. Phenolic compounds in cereal grains and their health benefits. 2007. Chemistry. DOI: 10.1094/CFW-52-3-105
[4] Mithofer A,W. Boland. Plant defense against herbivores. chemical aspect. Annual review of plant biology, 2012; 63:431-450.
[5] Becraft, M., Opuszko, S., Yarbrough, J. C., Longo, E., Guidotti, P., Ebner, C. L., & Speer, D. V. .U.S. Patent Application, 2010;No. 12/384,544.
[6] Taiz, L., &Zeiger, E.. Plant physiology.. Sunderland, MA: Sinauer Associates, Inc., Publishers. 2002; (3 ed., p. 484)
[7] Antoine, P.. Les complexités de la nuptialité: de la précocité des unions féminines à la polygamie masculine en Afrique. Démographie: analyse et synthèses, 2002; 2:75-102.
[8] Olsen OA, Nuclear endosperm development in cereals and Arabidopsis thaliana. Plant Cell 2004; 16 (Suppl):S214–S227.
[9] Thomas T.M. Triticale – a new cereal. Farm Food Reseach, 1984; 15:191.
[10] Chapman, B., Salmon, D.F., Dyson, C., Blackley, K.. Spring and winter triticale for grain, forage and value-added. Alberta Agriculture, Food and Rural Development Bulletin, 1e65, 2005.
[11] Salmon, D.F., McLelland, M., Schoff, T., Juskiw, P.E. The growth potential of triticale in Western Canada. Alberta Agriculture and Rural Development Bulletin 2008.
[12] Vitol I.S., Meleshkina E.P., Kandrokov R.Kh., Verezhnikova I.A., and Karpilenko G.P. Biokhimicheskaya kharakteristika novykh sortov tritikalevoy muki [Biochemical characteristics of new grades of triticale flour]. Bread products, 2016; 2:42–44.
[13] Chen C.H. and Bushuk W. Nature of protein in Triticale and its parental species. I. Solulibity characteristics and amino acid composition of endosperms proteins. Canadian Journal of Plant Science, 1980; 50:914–931.
[14] Erkinbaeva R.K. Technologies of bakery products from triticale flour. Baking in Russia, 2004; 4:14–15.
[15] Jonnala, R. S., Irmak, S., MacRitchie, F., Bean, S. R. Phenolics in the bran of waxy wheat and triticale lines. J. Cereal Sci., 52(3):509–515.
[16] Fraú, A., Goùæbiewska, K., Goùæbiewski, D., Mañkowski, D. R., Boros, D., Szecówka, P. Variability in the chemical composition of triticale grain, flour and bread. J. Cereal. Sci., 2016; 71:66–72.
[17] Häner, L., Stamp, P., Kreuzer, M., Bouguennec, A., Pellet, D. Viscosity of triticale varieties differs in its response to temperature after flowering. Field Crops Res. 2013; 149:347–353.
[18] Agil, R., & Hosseinian, F. Determination of water-extractable polysaccharides in triticale bran. Journal of Food Composition and Analysis. 2014; 34(1):12-17.
[19] Diouf, P. N., Stevanovic, T., & Boutin, Y.. The effect of extraction process on polyphenol content, triterpene composition and bioactivity of yellow birch (Betula alleghaniensis Britton) extracts. Industrial Crops and Products. 2009; 30(2):297-303.
[20] Tlili, A., Blondiaux, E., Frogneux, X., & Cantat, T. Reductive functionalization of CO2 with amines: an entry to formamide, formamidine and methylamine derivatives. Green Chemistry. 2015; 17(1):157-168.
[21] Singleton, M. A. U.S. Patent Application. 1999 No. 29/079,212.
[22] Jia, Z., Wang, Z., Xu, C., Liang, J., Wei, B., Wu, D., & Zhu, S. Study on poly (methyl methacrylate)/carbon nanotube composites. Materials Science and Engineering: A. 1999; 271(1-2):395-400.
[23] Viriwutthikorn, W. The importance of tannin for food industries.. Journal of Food. 1996; 26(3):157-167.
[24] Julkunen-Tiitto, R. Phenolic constituents in the leaves of northern willows: methods for the analysis of certain phenolics. Journal of agricultural and food chemistry. 1985; 33(2):213-217.
[25] Li X, Wu X, Hang l. Correlation between antioxidant activities and phenolic contents of radix Angelicae sinensis (Danggui). Molecules, 2009; 14:5349-5361.
[26] Gómez-Caravaca, A. M., Gómez-Romero, M., Arráez-Román, D., Segura-Carretero, A., & Fernández-Gutiérrez, A. Advances in the analysis of phenolic compounds in products derived from bees. Journal of Pharmaceutical and Biomedical Analysis. 2006; 41(4):1220-1234.
[27] Ivanišová, E., Ondrejovič, M., & Šilhár, S. Antioxidant activity of milling fractions of selected cereals. Nova Biotechnologica et Chimica. 2012; 11(1):45-56.
[28] Price, R. K., Keaveney, E. M., Hamill, L. L., Wallace, J. M., Ward, M., Ueland, P. M.,& Welch, R. W. Consumption of Wheat Aleurone-Rich Foods Increases Fasting Plasma 2010.
[29] Bellebcir L. Study of phenolic compounds as than markers of biodiversity in cereals Thesis of magister in biochime. 2008. University of Constantine. algeria
[30] Adom, K.K., Liu, R.H. Antioxidant activity of grains. Journal of Agricultural and Food Chemistry 2002; 50: 6185e6187.
[31] Li, Z., Li, B., & Tong, Y. The contribution of distant hybridization with decaploid Agropyron elongatum to wheat improvement in China. Journal of Genetics and Genomics, 2008; 35(8):451-456.
[32] Liyana-Pathirana, C.M., Shahidi, F. Importance of insoluble-bound phenolics to antioxidant properties of wheat. Journal of Agricultural and Food Chemistry. 2006; 54:1256e1264.
[33] Zdunczyk, Z., Flis, M., Zielinski, H., Wroblewska, M., Antoszkiewicz, Z., Juskiewicz, J. In vitro antioxidant activities of barley, husked oat, naked oat, triticale, and buckwheat wastes and their influence on the growth and biomarkers of antioxidant status in rats. Journal of Agricultural and Food Chemistry. 2006 ; 54 :4168e4175.
[34] Hosseinian, F.S., Mazza, G. Triticale bran and straw: potential new sources of phenolic acids, proanthocyanidins, and lignans. Journal of Functional Foods I, 2009: 57e64.
[35] Gómez-Caravaca, A. M., Gómez-Romero, M., Arráez-Román, D., Segura-Carretero, A., & Fernández-Gutiérrez, A. Advances in the analysis of phenolic compounds in products derived from bees. Journal of Pharmaceutical and Biomedical Analysis. 2006; 41(4):1220-1234.
[36] Abdel‐Aal, E. S. M., Choo, T. M., Dhillon, S., & Rabalski, I.. Free and bound phenolic acids and total phenolics in black, blue, and yellow barley and their contribution to free radical scavenging capacity. Cereal chemistry. 2012; 89(4):198-204.
[37] Kim, S. J., Zaidul, I. S. M., Maeda, T., Suzuki, T., Hashimoto, N., Takigawa, S., ... & Yamauchi, H. A time-course study of flavonoids in the sprouts of tartary (Fagopyrum tataricum Gaertn.) buckwheats. Scientia Horticulturae. 2007; 115(1):13-18.
[38] Viuda-Martos, M., Mohamady, M. A., Fernández-López, J., ElRazik, K. A., Omer, E. A., Pérez-Alvarez, J. A., & Sendra, E.. In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants. Food Control. 2011; 22(11):1715-1722.
[39] Schofield, P., Mbugua, D. M., & Pell, A. N.. Analysis of condensed tannins: a review. Animal feed science and technology, 2001; 91(1-2) :21-40.
[40] Triki Tebra, Guasmi Ferdaous, Boussora Faiza, Ben Mohamed Mbarka, Ben Ali Sihèm, Guasmi Amel, Yahia Hédi, Nagaz Kamel Institut des Régions Arides_Rue Eljorf. Etude de la composition phénolique et des propriétés antioxydantes d’extraits des feuilles de cinq variétés d’orge (Hordeum vulgare L.). 2017. Revue des Régions Arides n°43 (3/2017), Numéro spécial. Actes du 5ème Meeting International sur l’Aridoculture et les Cultures Oasiennes : Biotechnologie végétale en zones arides et oasiennes.
[41] Karagözler, A. A., Erdağ, B., Emek, Y. Ç., & Uygun, D. A.. Antioxidant activity and proline content of leaf extracts from Dorystoechas hastata. Food Chemistry. 2008 ; 111(2) :400-407.
[42] Yang, C. W., Wang, P., Li, C. Y., Shi, D. C., & Wang, D. L. Comparison of effects of salt and alkali stresses on the growth and photosynthesis of wheat. Photosynthetica. 2008; 46(1):107-114.
[43] Yıldırım, A., Mavi, A., & Kara, A. A. Determination of antioxidant and antimicrobial activities of Rumex crispus L. extracts. Journal of agricultural and food chemistry. 2001; 49(8):4083-4089.
[44] Öztürk, M., Aydoğmuş-Öztürk, F., Duru, M. E., & Topçu, G. Antioxidant activity of stem and root extracts of Rhubarb (Rheum ribes): An edible medicinal plant. Food chemistry. 2007; 103(2):623-630.
[45] Su, Q. S., Tian, Y., Zhang, J. G., & Zhang, H. Effects of allicin supplementation on plasma markers of exercise-induced muscle damage, IL-6 and antioxidant capacity. European journal of applied physiology. 2008; 103(3):275.
[46] Ivanišová, E., Ondrejovič, M., & Šilhár, S.. Antioxidant activity of milling fractions of selected cereals. Nova Biotechnologica et Chimica. 2012; 11(1):45-56.
[47] Ragaee, S., Abdel-Aal, E. S. M., & Noaman, M. Antioxidant activity and nutrient composition of selected cereals for food use. Food chemistry. 2006; 98(1):32-38.
[48] Sharma, P., Patel, A. N., Saini, M. K., & Deep, S. Field demonstration of Trichoderma harzianum as a plant growth promoter in wheat (Triticum aestivum L). Journal of Agricultural Science. 2012; 4(8):65.
[49] Dvořáková, M., Guido, L. F., Dostálek, P., Skulilová, Z., Moreira, M. M., & Barros, A. A. Antioxidant properties of free, soluble ester and insoluble‐bound phenolic compounds in different barley varieties and corresponding malts. Journal of the Institute of Brewing. 2008; 114(1):27-33.
[50] Rice-evans, C. A., Miller, N. J., Bolwell, P. G., Bramley, P. M., & Pridham, J. B. The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free radical research. 1995; 22(4):375-383.
[51] Sánchez-Moreno, C. Methods used to evaluate the free radical scavenging activity in foods and biological systems. Food science and technology international. 2002; 8(3):121-137.
[52] Prakash, D., Upadhyay, G., Singh, B. N., & Singh, H. B. Antioxidant and free radical-scavenging activities of seeds and agri-wastes of some varieties of soybean (Glycine max). Food Chemistry. 2007; 104(2):783-790.
[53] Khelfallah, A. Etude comparative du contenu phénolique et du pouvoir antioxydant de quelques plantes médicinales et des céréales alimentaires (2017).
[54] Zielinski H, Kozlowska H. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J Agric Food Chem 2000; 48:2008e16.
[55] Levitan EB, Cook NR, Stampfer MJ, Ridker PM, Rexrode KM, Buring JE, Manson JE, Liu S. Dietary glycemic index, dietaryglycemic load, blood lipids, and C-reactive protein. Metabolism 2008; 57:437e43.
[56] Salas-Salvad_o J, Martinez-Gonzalez M, Bullo M, Ros E. The role of diet in the prevention of type 2 diabetes. Nutr Metab Cardiovasc Dis 2011; 21:B32e48.
[57] McKevith, B. Nutritional aspects of cereals. Nutrition Bulletin. 2004; 29(2):111-142.
[58] Peterson, C. M., Klepper, B., & Rickman, R. W. Seed reserves and seedling development in winter wheat. Agronomy Journal, 1989; 81(2):245-251.
[59] Bock, M. A. Minor Constituents Of Cereals. Food Science And Technology-New York-Marcel Dekker-, 2000: 479-504.
[60] Bartnik, M., & Jakubczyk, T. Chemical composition and the nutritive value of wheat bran. World review of nutrition and dietetics. 1989 .
[61] Antonini E. Novel insights into pericarp, protein body globoids of aleurone layer, starchy granules of three cereals gained using atomic force microscopy and environmental scanning electronic microscopy. Eur J Histochem.2018; 62 (1):2869. doi: 10.4081 / ejh.2018.2869.
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Benguella R, Meziani S, Ghueffari I, Menadi N, Chenni FZ, Labga L, Saidani S, Barak S, Aissaouia M, Rahmoun N, Demmouche A. Bioactive Compounds in the Peripheral Layers of Barley and Triticale Species in the Mature Grain Cultivated in Algeria. JDDT [Internet]. 15Jul.2020 [cited 20May2024];10(4):37-3. Available from: https://jddtonline.info/index.php/jddt/article/view/4206
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