A Review on Antioxidant Contents and its Effect on Processing in Whole Grains

Whole grains contains many antioxidants, namely vitamins, trace elements, non-nutrients such as phenolic acids, lignans and phytoestrogens which are rich sources of selenium. The outer portion of grains is rich in phenolic acids and trace minerals such as copper, zinc and manganese. Phytic acid present in grains chelates with various metals suppressing chemical reactions. Vitamin-E another antioxidant present in whole grains becomes unavailable in refining process. Thus, enrichment of milled cereals with functional food ingredients can enhance the lost antioxidants during processing and increases the antioxidant activity, sensory and aesthetic quality of food. It also provides psychological satisfaction and nutritional benefits. As a dietary guideline, inclusion of such food ingredients in our daily diet is better than consuming pills. It is therefore, necessary to educate people to increase the consumption of cereals with less refinement along with antioxidant rich food ingredients for promotion of good health.