A review on the status of the phenolic compounds and antioxidant capacity of the flour: Effects of cereal processing

ABSTRACTCereals are important grains that are largely used for food and source of bioactive compounds such as starch, dietary fibre, amino acids, minerals, vitamins, and phenolic compounds. However, the use of cereals in the food industry subjects these cereals to different processes that can alter the phenolic content and cause degradation of their antioxidant properties. Understanding the influence of processing operations such as germination, fermentation, and thermal processing on the phytochemicals of cereals grains is important in retaining the health benefiting properties of these antioxidative compounds in processed food products. Most of the previous investigations in the literature review on cereal grains have shown that food processing operations reduced the antioxidants of the processed foods. However, in the last decade, some articles in literature reported improvement in antioxidants properties of processed cereals grains. In this review, more than 60 articles from indexed scientific journal...