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Hefni, M. E., Amann, L. S. & Witthöft, C. M. (2019). A HPLC-UV Method for the Quantification of Phenolic Acids in Cereals. Food Analytical Methods, 12(12), 2802-2812
Open this publication in new window or tab >>A HPLC-UV Method for the Quantification of Phenolic Acids in Cereals
2019 (English)In: Food Analytical Methods, ISSN 1936-9751, E-ISSN 1936-976X, Vol. 12, no 12, p. 2802-2812Article in journal (Refereed) Published
Abstract [en]

Cereals are a good source of phenolic acids, most of which are present in bound form. The aim of this study was to develop a method for quantifying total phenolic acids in cereals that includes a robust step for hydrolysis of bound forms. Different hydrolysis procedures were evaluated. Acid hydrolysis, even with subsequent use of enzymes, proved unsuitable for releasing bound phenolic acids from the cereal matrix. Base hydrolysis (3 M, 90 min) resulted in the highest extractability, with average recoveries of 88-108% for cereal phenolic acids. The phenolic acid content in cereals (two cultivars each of rye, barley, and oats, and eight cultivars of wheat) varied up to 2-fold between cereal genotypes and 1.5-fold within genotypes. The highest content was found in rye, followed by wheat, barley, and oats. Ferulic acid dominated in all cereals, amounting to 48-72% of total phenolic acid content.

Place, publisher, year, edition, pages
Springer, 2019
Keywords
Phenolic acids, Extraction, Cereals, HPLC-UV
National Category
Food Science
Research subject
Natural Science, Food Science
Identifiers
urn:nbn:se:lnu:diva-90499 (URN)10.1007/s12161-019-01637-x (DOI)000496660600015 ()
Available from: 2019-12-12 Created: 2019-12-12 Last updated: 2019-12-12Bibliographically approved
Ferawati, F., Hefni, M. E. & Witthöft, C. M. (2019). Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content. Food Science & Nutrition, 1-11
Open this publication in new window or tab >>Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content
2019 (English)In: Food Science & Nutrition, E-ISSN 2048-7177, p. 1-11Article in journal (Refereed) Epub ahead of print
Abstract [en]

Despite the high nutritional profile in pulses, pulse consumption in Sweden is still low. However, the recent increase in consumption of sustainable and locally produced food in Sweden is driving demand for a versatile, functional pulse-based ingredient that can be incorporated into different food products. This study assessed different treatments (boiling, roasting, and germination) when preparing flour from domes- tically grown pulses (yellow pea, gray pea, faba bean, and white bean). Functional properties (water and oil absorption capacity, emulsion and foaming properties, and gelation concentration) of the flours produced following different treatments and their nutrient content (total dietary fiber, total choline, and folate content) were de- termined. Depending on pulse type, all treatments increased (p < .001) water ab- sorption capacity up to threefold and gelation concentration up to twofold, whereas emulsion activity and foaming capacity decreased by 3%–33% and 5%–19%, respec- tively, compared with flour made from raw pulses. All treatments also had a signifi- cant effect (p < .001) on nutrient content. Total dietary fiber increased (p < .02) by 11%–33%, depending on treatment and pulse type. Boiling decreased (p < .001) total choline and folate content in all pulse flours, by 17%–27% and 15%–32%, respec- tively. Germination doubled folate content (p < .001) in flour from both pea types compared with flour from the raw peas. In conclusion, treated pulse flours could be useful in food applications such as coating batter, dressings, beverages, or bakery goods, to improve the content of fiber, total choline, and folate.

Place, publisher, year, edition, pages
John Wiley & Sons, 2019
Keywords
Dietary fiber, Flour, Folate, Functional properties, Pulses
National Category
Food Science
Research subject
Natural Science, Food Science
Identifiers
urn:nbn:se:lnu:diva-90405 (URN)10.1002/fsn3.1280 (DOI)
Funder
Swedish Research Council Formas, 942-2016-38
Available from: 2019-12-06 Created: 2019-12-06 Last updated: 2019-12-13
Hefni, M. E., Schaller, F. & Witthöft, C. M. (2018). Betaine, choline and folate content in different cereal genotypes. Journal of Cereal Science, 80, 72-79
Open this publication in new window or tab >>Betaine, choline and folate content in different cereal genotypes
2018 (English)In: Journal of Cereal Science, ISSN 0733-5210, E-ISSN 1095-9963, Vol. 80, p. 72-79Article in journal (Refereed) Published
Abstract [en]

The importance of dietary methyl donors, e.g. betaine, choline and folate, is increasingly being recognised. This study examined variations in methyl donor concentrations in different cereals grown in Sweden. Fourteen cereal samples, representing different genera and cultivars, were analysed using HPLC- UV/FLD. The content of methyl donors in the cereals varied significantly due to cereal genotype. Betaine content varied most, with 28 mg/100 g DM in oats and 176 mg/100 g DM in rye. Total choline varied less, with 67 mg/100 g DM in rye and 149 mg/100 g DM in naked barley. In wheat, the lowest concentration of folate with 36 mg/100 g DM was found, and the highest of 91 mg/100 g DM in barley. Esterified choline was the major contributor to total choline content (80e95%) in the cereals. Free choline was less abundant, ranging from 3 to 27mg/100g DM. 5-CHO-H4folate was the dominant folate form in all cereals, amounting to approx. 35e50% of the sum of folates, as determined after pre-column conversion. Due to the limited number of available cultivars, no interpretation regarding effects from cultivar can be made. In conclusion, the studied cereal genotypes are good sources of methyl donors, but concentrations show considerable variation between different cereals.

Place, publisher, year, edition, pages
Elsevier, 2018
National Category
Food Science
Research subject
Natural Science, Food Science
Identifiers
urn:nbn:se:lnu:diva-72660 (URN)10.1016/j.jcs.2018.01.013 (DOI)000430903300012 ()2-s2.0-85041615476 (Scopus ID)
Available from: 2018-04-12 Created: 2018-04-12 Last updated: 2019-08-29Bibliographically approved
Röös, E., Carlsson, G., Ferawati, F., Hefni, M. E., Stephan, A., Tidåker, P. & Witthöft, C. M. (2018). Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden. Renewable Agriculture and Food Systems, 1-14
Open this publication in new window or tab >>Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden
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2018 (English)In: Renewable Agriculture and Food Systems, ISSN 1742-1705, E-ISSN 1742-1713, p. 1-14Article in journal (Refereed) Epub ahead of print
Abstract [en]

The Western diet is characterized by high meat consumption, which negatively affects the environment and human health. Transitioning toward eating more plant-based products in Western societies has been identified as a key instrument to tackle these problems. However, one potential concern is that radically reducing meat in the current diet might lead to deficiencies in nutritional intake. In this paper, we explore a scenario in which meat consumption in Sweden is reduced by 50% and replaced by domestically grown grain legumes. We quantify and discuss the implications for nutritional intake on population level, consequences for agricultural production systems and environmental performance. The reduction in meat consumption is assumed to come primarily from a decrease in imported meat. We use data representing current Swedish conditions including the Swedish dietary survey, the Swedish food composition database, Statistics Sweden and existing life cycle assessments for different food items. At population level, average daily intake of energy and most macro- and micro-nutrients would be maintained within the Nordic Nutrition Recommendations after the proposed transition (e.g., for protein, fat, zinc, vitamin B12 and total iron). The transition would also provide a considerable increase in dietary fiber and some increase in folate intake, which are currently below the recommended levels. The transition scenario would increase total area of grain legume cultivation from 2.2% (current level) to 3.2% of Swedish arable land and is considered technically feasible. The climate impact of the average Swedish diet would be reduced by 20% and the land use requirement by 23%. There would be a net surplus of approximately 21,500 ha that could be used for bioenergy production, crop production for export, nature conservation, etc. Implementation of this scenario faces challenges, such as lack of suitable varieties for varying conditions, lack of processing facilities to supply functional legume-based ingredients to food industries and low consumer awareness about the benefits of eating grain legumes. In sum, joint efforts from multiple actors are needed to stimulate a decrease in meat consumption and to increase cultivation and use of domestically grown grain legumes.

Place, publisher, year, edition, pages
Cambridge University Press, 2018
National Category
Food Science Agricultural Science
Research subject
Natural Science, Food Science
Identifiers
urn:nbn:se:lnu:diva-79177 (URN)10.1017/S1742170518000443 (DOI)
Funder
Swedish Research Council Formas
Available from: 2018-12-13 Created: 2018-12-13 Last updated: 2019-11-21
Hefni, M. E., Witthöft, C. M. & Moazzami, A. (2018). Plasma metabolite profiles in healthy women differ after intervention with supplemental folic acid v. folate-rich foods. Journal of Nutritional Science, 7, 1-9, Article ID e32.
Open this publication in new window or tab >>Plasma metabolite profiles in healthy women differ after intervention with supplemental folic acid v. folate-rich foods
2018 (English)In: Journal of Nutritional Science, ISSN 2048-6790, E-ISSN 2048-6790, Vol. 7, p. 1-9, article id e32Article in journal (Refereed) Published
Abstract [en]

Public health authorities recommend all fertile women to increase their folate intake to 400 μg/d by eating folate-rich foods or by taking a folic acid supplement to protect against neural tube defects. In a previous study it was shown that folate-rich foods improved folate blood status as effectively as folic acid supplementation. The aim of the present study was to investigate, using NMR metabolomics, the effects of an intervention with a synthetic folic acid supplement v. native food folate on the profile of plasma metabolites. Healthy women with normal folate status received, in parallel, 500 μg/d synthetic folic acid from a supplement (n 18), 250 μg/d folate from intervention foods (n 19), or no additional folate (0 μg/d) through a portion of apple juice (n 20). The metabolic profile of plasma was measured using 1H-NMR in fasted blood drawn at baseline and after 12 weeks of intervention. Metabolic differences between the groups at baseline and after intervention were assessed using a univariate statistical approach (P ≤ 0·001, Bonferroni-adjusted significance level). At baseline, the groups showed no significant differences in measured metabolite concentrations. After intervention, eight metabolites, of which six (glycine, choline, betaine, formate, histidine and threonine) are related to one-carbon metabolism, were identified as discriminative metabolites. The present study suggests that different folate forms (synthetic v. natural) may affect related one-carbon metabolites differently.

Place, publisher, year, edition, pages
UK: Cambridge University Press, 2018
Keywords
Folic acid, Folate, Dietary interventions, One-carbon metabolism, Metabolomics
National Category
Nutrition and Dietetics
Research subject
Natural Science, Food Science; Natural Science, Food Science
Identifiers
urn:nbn:se:lnu:diva-79169 (URN)10.1017/jns.2018.22 (DOI)000451125400001 ()30510697 (PubMedID)
Available from: 2018-12-12 Created: 2018-12-12 Last updated: 2019-01-24Bibliographically approved
Hefni, M. E., Shalaby, M. T., Mohamed, R. A., Elwa, A. M. & Witthöft, C. M. (2016). Effect of a 12-Week Dietary Intervention with Folic Acid or Folate-Enhanced Foods on Folate Status in Healthy Egyptian Women. Food and Nutrition Sciences, 7, 1339-1351
Open this publication in new window or tab >>Effect of a 12-Week Dietary Intervention with Folic Acid or Folate-Enhanced Foods on Folate Status in Healthy Egyptian Women
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2016 (English)In: Food and Nutrition Sciences, ISSN 2157-944X, E-ISSN 2157-9458, Vol. 7, p. 1339-1351Article in journal (Refereed) Published
Abstract [en]

The Egyptian government introduced wheat-flour fortification with iron and folic acid to reduce the incidence of neural tube defects, but suspended it for technical reasons. We previously developed novel legume foods with enhanced folate content. In this study, we investigated the efficacy of 12-week intervention with folate-en- hanced foods versus folic acid supplement in improving folate status in Egyptian women. A randomized, parallel intervention trial with two active groups (n = 19, n = 18) and one blinded control group (n = 20) was executed over 12 weeks. Volunteers received either germinated legume foods and orange juice (≈250 μg/d folate) or folic acid supplement (500 μg/d) or apple juice (0 μg/d folate). Folate status was assessed by erythrocyte and plasma folate and total homocysteine (tHcy) at day 0, and after 8 and 12 weeks of intervention. After 12 weeks, mean plasma folate increased by 14 (P < 0.0001) and 12 (P < 0.0001) nmoL in the folic acid and food group, respectively. Erythrocyte folate concentration increased in the folic acid group from 614 to 912 (P < 0.0001) and in the food group from 631 to 914 nmoL (P < 0.0001). After 12 weeks, 90% of subjects in the folic acid group and 70% in the food group had erythrocyte folate concentrations exceeding 906 nmol/L. tHcy concentration was decreased by 20% (P = 0.007) and 18% (P = 0.006) in the folic acid and food group, respectively, but remained unchanged in the control group during intervention. Folate-enhanced foods effectively improve folate status in women of reproductive age. These foods could be used as a complement to folic acid fortification 

Place, publisher, year, edition, pages
Scientific Research Publishing, 2016
National Category
Food Science
Research subject
Natural Science
Identifiers
urn:nbn:se:lnu:diva-61370 (URN)10.4236/fns.2016.714122 (DOI)
Available from: 2017-03-14 Created: 2017-03-14 Last updated: 2020-02-19Bibliographically approved
Hefni, M. E. & Witthöft, C. M. (2016). Egyptian Legumes and Cereal Foods: Traditional and New Methods for Processing. In: Rui M. S. Cruz, Margarida C. Vieira (Ed.), Mediterranean Foods: Composition and Processing (pp. 102-120). Boca Raton, FL: CRC Press
Open this publication in new window or tab >>Egyptian Legumes and Cereal Foods: Traditional and New Methods for Processing
2016 (English)In: Mediterranean Foods: Composition and Processing / [ed] Rui M. S. Cruz, Margarida C. Vieira, Boca Raton, FL: CRC Press, 2016, p. 102-120Chapter in book (Refereed)
Abstract [en]

Legumes and cereals play an important role in the traditional diet in several regions of the world (Messina 1999). In egypt, cereals occupy the first place in the human diet as a source of calories, with proteins and legumes as the second (FaO 2011). public health authorities around the world recommend the consumption of cereals and legumes because of health benefits deriving from their chemical composition, e.g., a low content of saturated fat and a high content of essential nutrients and phytochemicals (anderson 2004, Messina 2014).

Place, publisher, year, edition, pages
Boca Raton, FL: CRC Press, 2016
National Category
Food Science
Research subject
Natural Science
Identifiers
urn:nbn:se:lnu:diva-61371 (URN)2-s2.0-85058606074 (Scopus ID)9781498740890 (ISBN)9781315369235 (ISBN)9781498740906 (ISBN)
Available from: 2017-03-14 Created: 2017-03-14 Last updated: 2019-06-11Bibliographically approved
Witthöft, C. M. & Hefni, M. E. (2016). Folic acid and Folates: Physiology and Health Effects (1ed.). In: Caballero, B., Finglas, P., and Toldrá, F. (Ed.), The Encyclopedia of Food and Health: (pp. 724-730). Elsevier
Open this publication in new window or tab >>Folic acid and Folates: Physiology and Health Effects
2016 (English)In: The Encyclopedia of Food and Health / [ed] Caballero, B., Finglas, P., and Toldrá, F., Elsevier, 2016, 1, p. 724-730Chapter in book (Refereed)
Abstract [en]

This article reviews briefly information regarding important food sources for folate, effects from storage and processing on folate content, and bioprocessing techniques that could provide foods with increased folate content. Thereafter, folate intake, absorption, metabolism, and bioavailability are also discussed. Finally, health effects associated with folate are presented briefly.

Place, publisher, year, edition, pages
Elsevier, 2016 Edition: 1
Keywords
Absorption; Bioavailability; De novo synthesis; Dietary intake; Fermentation; Folate; Folic acid; Food processing; Fortification; Germination; Metabolism
National Category
Food Science
Research subject
Natural Science, Medicine
Identifiers
urn:nbn:se:lnu:diva-51201 (URN)10.1016/B978-0-12-384947-2.00300-7 (DOI)2-s2.0-85017122450 (Scopus ID)978-0-12-384953-3 (ISBN)
Available from: 2016-03-21 Created: 2016-03-21 Last updated: 2019-08-29Bibliographically approved
Hefni, M. E., McEntyre, C., Lever, M. & Slow, S. (2016). Validation of HPLC-UV Methods for the Quantification of Betaine in Foods by Comparison with LC-MS. Food Analytical Methods, 9(2), 292-299
Open this publication in new window or tab >>Validation of HPLC-UV Methods for the Quantification of Betaine in Foods by Comparison with LC-MS
2016 (English)In: Food Analytical Methods, ISSN 1936-9751, E-ISSN 1936-976X, Vol. 9, no 2, p. 292-299Article in journal (Refereed) Published
Abstract [en]

The importance of dietary betaine is increasingly recognized. The aim of this study was to develop a simple high-performance liquid chromatography with standard ultraviolet spectrometric detection (HPLC-UV) method for betaine (N,N,N-trimethylglycine) determination in foods after derivatization. Two methods were used for betaine derivatization. Thereafter, derivatized betaine was quantified using HPLC-UV, and the results were compared with liquid chromatography mass spectrometry (LC-MS). The established derivatizing agent 2′-naphthacyl triflate and a novel derivatizing agent 2-bromo-2′-acetonaphthone produced the same cationic derivative when they react with betaine. The calibration curves were linear up to 1000 μmol/L (R 2 = 0.9974 for 2′-naphthacyl triflate and 0.9995 for 2-bromo-2′-acetonaphthone). The limit of detection was 1 μmol/L for both methods (2′-naphthacyl triflate and 2-bromo-2′-acetonaphthone), confirming sufficient sensitivity for betaine quantification in foods. The average recovery from different food matrices (wheat flour and spinach) (n = 12) was 99 ± 9 %, 95 ± 10 %, and 101 ± 8 % for LC-MS, 2′-naphthacyl triflate, and 2-bromo-2′-acetonaphthone, respectively. Inter- and intra-assay coefficients of variation (CVs) in the control samples (whole wheat flour) were below 10 %. Quantitative results for foods analyzed using 2′-naphthacyl triflate and 2-bromo-2′-acetonaphthone were comparable to LC-MS (R 2 = 0.992 and 0.990), respectively. The highest betaine content (~160 mg/100 g) was found in spinach followed by faba bean, wheat flour, and beetroot. These methods can be widely used for betaine quantification because of the simplicity of the derivatization procedures, and the commercial availability of the derivatizing reagent (2-bromo-2′-acetonaphthone) or through the relatively easy synthesis of 2-naphthacyl triflate.

Keywords
Betaine, Foods, 2-Naphthacyl triflate, 2-Bromo-2′-acetonaphthone, HPLC-UV
National Category
Food Science
Research subject
Natural Science, Food Science
Identifiers
urn:nbn:se:lnu:diva-72663 (URN)10.1007/s12161-015-0195-6 (DOI)
Available from: 2018-04-12 Created: 2018-04-12 Last updated: 2018-05-08Bibliographically approved
Hefni, M. E., McEntyre, C., Lever, M. & Slow, S. (2015). A Simple HPLC Method with Fluorescence Detection for Choline Quantification in Foods. Food Analytical Methods, 8(9), 2401-2408
Open this publication in new window or tab >>A Simple HPLC Method with Fluorescence Detection for Choline Quantification in Foods
2015 (English)In: Food Analytical Methods, ISSN 1936-9751, E-ISSN 1936-976X, Vol. 8, no 9, p. 2401-2408Article in journal (Refereed) Published
Abstract [en]

A high-performance liquid chromatography–fluorescence detection (HPLC-FLD) method was developed and validated for choline quantification in foods. Samples were extracted by homogenizing in chloroform/methanol/water and hydrolyzing in HCl-acetonitrile. Choline was derivatized using 1-naphthyl isocyanate and quantified by HPLC-fluorescence detection. Average recovery using choline iodide as the standard (n = 6) ranged from 84 ± 6 % for whole-wheat flour to 106 ± 5 % for milk. Recovery after addition of dietary lecithin to two different food matrices faba beans and for whole-wheat flour (n = 6) was 83 ± 5 %. The precision of the analysis (coefficient of variation) ranged from 2 to 13 %. Accuracy was evaluated by analyzing dietary lecithin using HPLC-FLD, liquid chromatography–mass spectrometry, and nuclear magnetic resonance, which across the different methods agreed within 15 %. This method was applied to quantify the choline content in different food matrices, and provides a simple, inexpensive method that could be widely used.

National Category
Food Science
Research subject
Natural Science, Food Science
Identifiers
urn:nbn:se:lnu:diva-72661 (URN)10.1007/s12161-015-0131-9 (DOI)
Available from: 2018-04-12 Created: 2018-04-12 Last updated: 2018-05-17Bibliographically approved
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ORCID iD: ORCID iD iconorcid.org/0000-0003-0550-5828

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