Grain phenolics: critical role in quality, storage stability and effects of processing in major grain crops-a concise review

Whole grain consumption has been linked to enhanced health benefits, in which phenolic compounds play a vital role. Apart from this, phenolic compounds in cereal grains also make a significant contribution in browning and off-flavor generation of cereal products during storage. This review discusses the nutritional role of phenolic compounds present in major grains, along with their storage stability and how these compounds affect the lipid oxidation of cereal flour during its period of storage. This study also highlights how different processing treatments, i.e., thermal, mechanical, bioprocessing, etc. in the grain/flour affect the phenolic composition and antioxidant properties of the stored products, together with the influence of various treatments on the prevention of browning of flour products. This study will aid the industries and researchers working in the field of nutritional improvement, to select and optimize the treatments with enhanced health benefits, along with an emphasis on consumer's sensory satisfaction.