Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet "Pennisetum glaucum (L.) R. Br."

This study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non-germinated grains of pearl millet (Pennisetum glaucum L. R. Br.), on its chemical-nutritional composition and in vitro iron bioavailability. The experimental design consisted of three flours: non-germination open-pan cooked millet flour (NGOPCMF), germination open-pan cooked millet flour (GOPCMF), and extrusion cooked millet flour (ECMF). The ECMF increased the carbohydrates, iron, manganese, diosmin, and cyanidin and decreased the total dietary fiber, resistant starch, lipids, and total vitamin E, in relation to NGOPCMF. The GOPCMF increased the lysine and vitamin C and decreased the phytate, lipids, total phenolic, total vitamin E, and riboflavin concentration, in relation to NGOPCMF. Furthermore, germinated cooked millet flour and extruded millet flour improved iron availability in vitro compared to non-germinated cooked millet flour. GOPCMF and ECMF generally preserved the chemical-nutritional composition of pearl millet and improved in vitro iron bioavailability; therefore, they are nutritionally equivalent and can be used to develop pearl millet-based products.

Chemical composition, minerals concentration, total phenolic compounds, flavonoids content and antioxidant capacity in organic and conventional vegetables.

The demand for organic vegetables is increasing worldwide, which has led to the growth of organic agriculture. However, information on chemical composition and antioxidant activity in vegetables grown organically under controlled conditions remains uncertain. For this study, 3 vegetables widely consumed in Brazil were cultivated in controlled organic and conventional cultivation systems: lettuce, coriander and tomato. Their chemical composition, mineral concentration, phenolic compound content, flavonoids and antioxidant activity (AA) were evaluated. The analyses of chemical and mineral composition revealed differences between the cultivation systems. Organic lettuce presented higher content of ashes, calcium and potassium. A higher content of phenolic compounds and flavonoids was observed in most organic vegetables. Using the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) assay, the organic tomato exhibited higher AA compared to conventional, while the ferric-reducing antioxidant power (FRAP) method showed higher AA for organic coriander and tomato than theirs conventional version. The correlation between bioactive compounds and AA was positive, higher and stronger for organic vegetables, considering phenolic compounds (including flavonoids) and DPPH or FRAP antioxidant activity. Principal Component Analysis (PCA) disclosed that organic lettuce and coriander were grouped according bioactive components. In general, organic vegetables showed better results for bioactive compounds and antioxidant activity.