2014/01/01 by Valérie Lullien‐Pellerin, Lullien-Pellerin, Valérie
Agricultural and Biological Sciences · #African Botany and Ecology Studies #Agriculture and Rural Development Research #Aliment #Betaine #Bétaïne #Carotenoids #Caroténoïdes #Choline #Composés phénoliques #Distribution #Food #Phenolic compounds #Process #Procédés #Sterols #Stérols #Tissu #Tissue
paper · doi:10.17180/4gjb-p889
openalex publication_date 2014/01/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/19
Cereal grains are rich in starch and proteins which constitute an energetic resource and contain fibers, minerals and B vitamins and also a number of phytochemicals as phenolic compounds (phenolic acids, alkylresorcinols, flavonoids, lignans and tanins), sterols associated or not with phenolic acids, carotenoids, betaine and choline. Most of these compounds are found in higher amount in the peripheral grain tissues (i.e. the envelopes, aleurone layer and germ) and their quantities decrease concomitantly to the separation processes used to isolate the starchy endosperm (grain heart) leading to cereal food products with a controlled stable and high sanitary and technological quality. In these last years, characterization of the phytochemicals fine location, amount and variability are studied in the different grain tissues. New methods are developed to limit the loss or to isolate the tissues containing the highest amount of phytochemicals and to increase their accessibility. However, grain storage before fractionation, as well as food processing, could have negative effects on the quantity and availability of phytochemicals. Finally, these new routes should not be achieved at the expense of the sanitary, technological and organoleptic food quality