Reduced/oxidized glutathione index as a tool for food monitoring oxidative stress during extrusion cooking
2001
Zielinski, H. | Rzedzicki, Z.
Reduced and oxidized glutathione was assayed in wheat, barley, rye, oats and buckwheat before and after extrusion cooking. The results obtained indicate that GSH/GSSG ratio was decreased from 1.91 and 10.72 for raw oat and buckwheat grains to the 1.13, 1.01, 1.10 and 4.72, 3.89, 3.89 for extruded material, respectively, in temperature used of 120, 160 and 200C. These results indicate that the oxidative stress is least developed during extrusion cooking of oat and buckwheat grains. Wheat and barley grains were more prone to oxidative damage, and the observed decrease of the ratio ranged from 6.84 and 4.89 (wheat cv. Almari and barley cv. Mobek, raw material) to the 1.89 and 2.07 (after extrusion cooking at 200C, respectively). No significance differences were found between two cultivars of wheat and barley being used in the experiment. The most decreased ratio up to five times was found in rye grain extrudates. The extrusion performed under barrel temperature profile of 80-100-120-120-120C caused significant decrease in GSH content when compared to raw material. The next higher barrel temperature profiles of 100-130-160-160-120C and 120-160-200-200-120C led to further GSH decrease in extruded wheat grains. In contrast, the two high temperature profiles did not cause the GSH decrease in extruded barley, rye, oats or buckwheat when compared to extrusion cooking at 120C. The provided data indicate that the reduced/oxidized glutathione ratio can be applied as a useful tool for monitoring the oxidative stress developed during hydrothermal processing of different cultivars of cereal grains.
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