151
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Shelembe JS, Cromarty D, Bester MJ, Minnaar A, Duodu KG. Characterisation of phenolic acids, flavonoids, proanthocyanidins and antioxidant activity of water extracts from seed coats of marama bean [Tylosema esculentum] - an underutilised food legume. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02889.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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152
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Brend Y, Galili L, Badani H, Hovav R, Galili S. Total Phenolic Content and Antioxidant Activity of Red and Yellow Quinoa (<i>Chenopodium quinoa</i> Willd.) Seeds as Affected by Baking and Cooking Conditions. ACTA ACUST UNITED AC 2012. [DOI: 10.4236/fns.2012.38151] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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153
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Lin CC, Wu PS, Liang DWM, Kwan CC, Chen YS. Quality, antioxidative ability, and cell proliferation-enhancing activity of fermented black soybean broths with various supplemental culture medium. J Food Sci 2012; 77:C95-101. [PMID: 22260104 DOI: 10.1111/j.1750-3841.2011.02443.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
UNLABELLED The fermented soybean-based foods have played an important role in traditional diets around the world for many centuries, and Bacillus subtilis is typically used in the fermentation of soybean-based foods. The fermentation process may improve not only the flavor but also the nutritional value of food, and substances produced in this fermented broth were affected by many factors including culture medium and the selected soybeans. In this study, we use 3 potential culture mediums in the fermentation of black soybean and the fermented black soybean broths were used for the examination of amino acid composition, total phenolics content, flavonoids and anthocyanins contents, the antioxidant properties, and cytotoxicity. Our results indicated that the fermented black soybean broth, fermentation III, have the most abundant essential amino acid (79.77 mg/g), phenolics (19.33 mg/g), flavonoids (46.01 mg/g), and anthocyanins (1.06 mg/g). Besides, all of the fermented black soybean broths exhibited the significant antioxidative abilities with 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging effect, reducing power and ferrous ion chelating effect. In addition, the fermented black soybean broths demonstrated the cell proliferation-enhancing activity in Detroit 551 cells. The cells were augmented up to the maximum value of 183.6% (compared with control) at 10 mg/mL of the fermentation I. Therefore, the different supplemental culture medium fermented black soybean broths may be used as a functional ingredient in the products of nutritional drinks and health foods. PRACTICAL APPLICATION The present study illustrated the potential of various supplemental culture medium fermented black soybean broths in the application of functional ingredient for nutritional drinks and health foods.
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Affiliation(s)
- Chih-Chien Lin
- Department of Cosmetic Science, Providence University, Taichung, Taiwan, Republic of China
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154
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Chemical composition, starch digestibility and antioxidant capacity of tortilla made with a blend of quality protein maize and black bean. Int J Mol Sci 2011; 13:286-301. [PMID: 22312252 PMCID: PMC3269686 DOI: 10.3390/ijms13010286] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2011] [Revised: 12/04/2011] [Accepted: 12/14/2011] [Indexed: 11/25/2022] Open
Abstract
Tortilla and beans are the basic components in the diet of people in the urban and rural areas of Mexico. Quality protein maize is suggested for tortilla preparation because it presents an increase in lysine and tryptophan levels. Beans contain important amounts of dietary fiber. The objective of this study was to prepare tortilla with bean and assesses the chemical composition, starch digestibility and antioxidant capacity using a quality protein maize variety. Tortilla with bean had higher protein, ash, dietary fiber and resistant starch content, and lower digestible starch than control tortilla. The hydrolysis rate (60 to 50%) and the predicted glycemic index (88 to 80) of tortilla decreased with the addition of bean in the blend. Extractable polyphenols and proanthocyanidins were higher in the tortilla with bean than control tortilla. This pattern produced higher antioxidant capacity of tortilla with bean (17.6 μmol Trolox eq/g) than control tortilla (7.8 μmol Trolox eq/g). The addition of bean to tortilla modified the starch digestibility and antioxidant characteristics of tortilla, obtaining a product with nutraceutical characteristics.
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155
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SHEM-TOV YOAV, BADANI HANA, SEGEV AHARON, HEDVAT ILAN, GALILI SHMUEL, HOVAV RAN. DETERMINATION OF TOTAL POLYPHENOL, FLAVONOID AND ANTHOCYANIN CONTENTS AND ANTIOXIDANT CAPACITIES OF SKINS FROM PEANUT (ARACHIS HYPOGAEA) LINES WITH DIFFERENT SKIN COLORS. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2011.00539.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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156
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Influence of drying treatments on antioxidant capacity of forage legume leaves. Journal of Food Science and Technology 2011; 51:988-93. [PMID: 24803709 DOI: 10.1007/s13197-011-0596-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/19/2011] [Accepted: 11/16/2011] [Indexed: 10/15/2022]
Abstract
This study was aimed to investigate the antioxidant capacities of four common forage legume leaves namely, Arachis pintoi (Pintoi), Calapogonium mucunoides (Calapo), Centrosema pubescens (Centro), and Stylosanthes guanensis (Stylo). Two different drying methods (oven-drying and freeze-drying) were employed and antioxidant activities were determined by DPPH, Ferric Reducing Antioxidant Power (FRAP) and β-carotene bleaching assays. Total phenolic content (TPC) was determined using Folin-Ciocalteu assay. Freeze-dried extract showed the highest antioxidant activities by DPPH (EC50 values 1.17-2.13 mg/ml), FRAP (147.08-246.42 μM of Fe(2+)/g), and β-carotene bleaching (57.11-78.60%) compared to oven drying. Hence, freeze drying treatment could be considered useful in retention of antioxidant activity and phenolic content.
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157
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Ee K, Agboola S, Rehman A, Zhao J. Characterisation of phenolic components present in raw and roasted wattle (Acacia victoriae Bentham) seeds. Food Chem 2011; 129:816-21. [DOI: 10.1016/j.foodchem.2011.05.028] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2010] [Revised: 03/29/2011] [Accepted: 05/05/2011] [Indexed: 10/18/2022]
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158
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Pastoriza S, Delgado-Andrade C, Haro A, Rufián-Henares J. A physiologic approach to test the global antioxidant response of foods. The GAR method. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.06.009] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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159
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Tselepi M, Papachristou E, Emmanouilidi A, Angelis A, Aligiannis N, Skaltsounis AL, Kouretas D, Liadaki K. Catalytic inhibition of eukaryotic topoisomerases I and II by flavonol glycosides extracted from Vicia faba and Lotus edulis. JOURNAL OF NATURAL PRODUCTS 2011; 74:2362-2370. [PMID: 22014228 DOI: 10.1021/np200292u] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Topoisomerases are essential enzymes involved in all processes of DNA metabolism, and their inhibitors have been identified as potential anticancer agents. The present study examined the effect of nine polyphenolic compounds derived from parts of two unique varieties of the Leguminosae, Vicia faba and Lotus edulis, on the activity of eukaryotic topoisomerases. We identified polyphenolic compounds that act as catalytic inhibitors of wheat germ topoisomerase I (IC50: 120-350 μM), human topoisomerase I (IC50: 110-260 μM), and human topoisomerase II (IC50: 240-600 μM) activities. Some compounds inhibited all enzymatic activities to a similar extent, while others exhibited specificity toward individual enzymes. The strongest catalytic inhibitor of all the examined enzymes was a kaempherol glycoside with an acetyl group linked to a sugar moiety. In addition, this compound inhibited the growth of human cancer cell lines MCF7, HeLa, and HepG2. The inhibition of topoisomerase I and II activities observed by the specific compounds possibly implies a role as potential agents in the prevention and therapy of cancer.
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Affiliation(s)
- Maria Tselepi
- Department of Biochemistry and Biotechnology, University of Thessaly, Greece
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160
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Cvejić J, Tepavčević V, Bursać M, Miladinović J, Malenčić Đ. Isoflavone composition in F1 soybean progenies. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.05.024] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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161
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Cissé M, Vaillant F, Pallet D, Dornier M. Selecting ultrafiltration and nanofiltration membranes to concentrate anthocyanins from roselle extract (Hibiscus sabdariffa L.). Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.04.046] [Citation(s) in RCA: 121] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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162
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Biological potential of sixteen legumes in China. Int J Mol Sci 2011; 12:7048-58. [PMID: 22072935 PMCID: PMC3211026 DOI: 10.3390/ijms12107048] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2011] [Revised: 09/16/2011] [Accepted: 10/14/2011] [Indexed: 11/16/2022] Open
Abstract
Phenolic acids have been identified in a variety of legumes including lima bean, broad bean, common bean, pea, jack bean, goa bean, adzuki bean, hyacinth bean, chicking vetch, garbanzo bean, dral, cow bean, rice bean, mung bean and soybean. The present study was carried out with the following aims: (1) to identify and quantify the individual phenolic acid and determine the total phenolic content (TPC); (2) to assess their antioxidant activity, inhibition activities of α-glucosidase, tyrosinase, and formation of advanced glycation endproducts; and (3) to investigate correlations among the phytochemicals and biological activity. Common bean possesses the highest antioxidant activity and advanced glycation endproducts formation inhibition activity. Adzuki bean has the highest α-glucosidase inhibition activity, and mung bean has the highest tyrosinase inhibition activity. There are significant differences in phytochemical content and functional activities among the bean species investigated. Selecting beans can help treat diseases such as dermatological hyperpigmentation illness, type 2 diabetes and associated cardiovascular diseases.
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163
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Lee JH, Jeon JK, Kim SG, Kim SH, Chun T, Imm JY. Comparative analyses of total phenols, flavonoids, saponins and antioxidant activity in yellow soy beans and mung beans. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02775.x] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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164
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Nayak B, Liu RH, Berrios JDJ, Tang J, Derito C. Bioactivity of antioxidants in extruded products prepared from purple potato and dry pea flours. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8233-43. [PMID: 21615124 DOI: 10.1021/jf200732p] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Measuring antioxidant activity using a biologically relevant assay adds important evidence to aid in understanding the role of phytochemicals based on data from in vivo and chemical assays of extrusion processed purple potato and pea flours. A cellular antioxidant activity assay could provide biologically relevant information on bioactive compounds in raw as well as processed food products. The objective of this study was to investigate the complete phytochemical profiles, antioxidant activity, cellular antioxidant activity, and their contribution to bioactivity in purple potato flour, dry pea flour, raw formulations, and extrusion cooked products prepared with the above ingredients. The free fraction of extracts contributed 68, 64, and 88% to total phenolics, total antioxidant activity (ORAC value), and total flavonoids, respectively, in purple potato flour (PPF). Similarly, extracts in the free fraction contributed 87, 86, and 64% to total phenolics, total antioxidant activity (ORAC value), and total flavonoids, respectively, in dry pea flour (DPF). The amount of total phenolics and total flavonoids in purple potato flour and the antioxidant activity of PPF and DPF were comparable to published data. However, a higher amount in the total flavonoids and lower in the total phenolics of DPF were observed. Caffeic, p-coumaric, and ferulic acids were mostly observed in the bound extracts of raw formulations as in the extrudates, whereas chlorogenic acid was predominant in the free extracts. The extruded products had significantly higher (p < 0.05) content of total phenolics, ORAC antioxidant activity, and flavonoids, compared to the raw formulations. Extrusion processing increased the cellular antioxidant activity of the extrudates prepared from 35:65 and 50:50 PPF/DPF (w/w) of ingredients compared with control raw formulations in a dose-dependent manner. Increase of PPF significantly increased (p < 0.05) the cellular antioxidant activity of 35-50% PPF formulations.
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Affiliation(s)
- Balunkeswar Nayak
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99163, United States
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165
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Cissé M, Vaillant F, Bouquet S, Pallet D, Lutin F, Reynes M, Dornier M. Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.02.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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166
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Wei X, Luo M, Xu L, Zhang Y, Lin X, Kong P, Liu H. Production of fibrinolytic enzyme from Bacillus amyloliquefaciens by fermentation of chickpeas, with the evaluation of the anticoagulant and antioxidant properties of chickpeas. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3957-3963. [PMID: 21391672 DOI: 10.1021/jf1049535] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
To develop safe and cheap thrombolytic agents, a fibrinolytic enzyme productive strain of LSSE-62 was isolated from Chinese soybean paste. This strain was identified as Bacillus amyloliquefaciens by 16S rDNA sequence analysis. Nucleotide and amino acid sequence analysis showed that this fibrinolytic enzyme was identical to subtilisin DJ-4. Chickpeas were used as the substrate for fibrinolytic enzyme production from B. amyloliquefaciens in solid-state fermentation. Under the optimized conditions (34 °C and 50% initial moisture content), the fibrinolytic activity of fermented chickpeas reached 39.28 fibrin degradation units (FU)/g. Additionally, the fermented chickpeas showed anticoagulant activity, and the purified anticoagulant component showed higher anticoagulant activity than heparin sodium. After fermentation, the total phenolic and total flavonoid contents increased by 222 and 71%, respectively, and then the antioxidant activities were improved significantly. This study provided a novel method for the preparation of multifunctional food of chickpeas or raw materials for the preparation of functional food additives and potential drugs.
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Affiliation(s)
- Xuetuan Wei
- Key Laboratory of Green Process and Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, People's Republic of China
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167
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Golam Masu A, Khandaker L, Berthold J, Gates L, Peters K, Delong H, Hossain K. Anthocyanin, Total Polyphenols and Antioxidant Activity of Common Bean. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/ajft.2011.385.394] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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168
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Zou Y, Chang SK, Gu Y, Qian SY. Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extract and its fractions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:2268-76. [PMID: 21332205 PMCID: PMC3063125 DOI: 10.1021/jf104640k] [Citation(s) in RCA: 138] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Phenolic compounds were extracted from Morton lentils using acidified aqueous acetone. The crude Morton extract (CME) was applied onto a macroresin column and desorbed by aqueous methanol to obtain a semipurified Morton extract (SPME). The SPME was further fractionated over a Sephadex LH-20 column into five main fractions (I-V). The phytochemical contents such as total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) of the CME, SPME, and its fractions were examined by colorimetric methods. Antioxidant activity of extracts and fractions were screened by DPPH scavenging activity, Trolox equivalent antioxidant capacity (TEAC), ferric reduced antioxidant power (FRAP), and oxygen radical absorbing capacity (ORAC) methods. In addition, the compositions of active fractions were determined by HPLC-DAD and HPLC-MS methods. Results showed that the fraction enriched in condensed tannins (fraction V) exhibited significantly higher values of TPC, CTC, and antioxidant activity as compared to the crude extract, SPME, and low molecular weight fractions (I-IV). Eighteen compounds existed in those fractions, and 17 were tentatively identified by UV and MS spectra. HPLC-MS analysis revealed fraction II contained mainly kaempferol glycoside, fractions III and IV mainly contained flavonoid glycosides, and fraction V was composed of condensed tannins. The results suggested that the extract of Morton lentils is a promising source of antioxidant phenolics and may be used as a dietary supplement for health promotion.
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Affiliation(s)
- Yanping Zou
- Department of Cereal and Food Science, North Dakota State University, Fargo, ND 58108-6050
| | - Sam K.C. Chang
- Department of Cereal and Food Science, North Dakota State University, Fargo, ND 58108-6050
- To whom correspondence should be addressed: Department 2710, North Dakota State University, Fargo, North Dakota 58108-6050, Phone: 701-231-7485,
| | - Yan Gu
- Department of Pharmaceutical Sciences, College of Pharmacy, Nursing, and Allied Sciences, North Dakota State University, Fargo, ND 58105
| | - Steven Y. Qian
- Department of Pharmaceutical Sciences, College of Pharmacy, Nursing, and Allied Sciences, North Dakota State University, Fargo, ND 58105
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169
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Segev A, Badani H, Galili L, Hovav R, Kapulnik Y, Shomer I, Galili S. Total Phenolic Content and Antioxidant Activity of Chickpea (<i>Cicer</i> <i>arietinum</i> L.) as Affected by Soaking and Cooking Conditions. ACTA ACUST UNITED AC 2011. [DOI: 10.4236/fns.2011.27099] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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170
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171
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Wolosiak R, Druzynska B, Piecyk M, Worobiej E, Majewska E, Lewicki PP. Influence of industrial sterilisation, freezing and steam cooking on antioxidant properties of green peas and string beans. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02456.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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172
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Jeng TL, Shih YJ, Wu MT, Sung JM. Comparisons of flavonoids and anti-oxidative activities in seed coat, embryonic axis and cotyledon of black soybeans. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.05.070] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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173
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Reyes-Bastidas M, Reyes-Fernández E, López-Cervantes J, Milán-Carrillo J, Loarca-Piña G, Reyes-Moreno C. Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.). FOOD SCI TECHNOL INT 2010; 16:427-34. [DOI: 10.1177/1082013210367559] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effects of solid state fermentation (SSF) on physicochemical, nutritional and antioxidant properties of common bean flour were studied. SSF increased protein content (21.7%) and decreased lipids (-38.4%), carbohydrates (-3.5%) and phytic acid (-58.3%). Fermented (tempeh) flour showed higher dispersability, lower water solubility index and pH than unfermented flour. Fermentation also increased an average of 0.21 g/100 g protein, six of the essential amino acids (EAAs), including total sulfur (Met + Cys), the limiting EAAs in unfermented flour (score = 0.91); Lys and Trp decreased 0.21 and 0.09 g/100 g protein, respectively. SSF improved the in vitro protein digestibility and the calculated protein efficiency ratio. Tempeh flour had 2.2-fold more phenolics than the bean flour and exhibited antiradical activity (43%) and antioxidant activity (38%) correlated with total phenolics content. Common bean tempeh flour may be considered for the fortification of widely consumed legume-based food products and also for the prevention of pathologies associated with oxidative stress.
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Affiliation(s)
- M. Reyes-Bastidas
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, AP 354, CP 80000 Culiacán, Sinaloa, Mexico
| | - E.Z. Reyes-Fernández
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, AP 354, CP 80000 Culiacán, Sinaloa, Mexico
| | - J. López-Cervantes
- Departamento de Biotecnologia y Ciencias Alimentarias, Instituto Tecnológico de Sonora, CP 85000, Cd. Obregon, Sonora, Mexico
| | - J. Milán-Carrillo
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, AP 354, CP 80000 Culiacán, Sinaloa, Mexico, Universidad Autónoma de Sinaloa, Ciudad Universitaria, AP 354, CP 80000 Culiacán, Sinaloa, Mexico
| | - G.F. Loarca-Piña
- Facultad de Química, Universidad Autónoma de Querétaro, 76010 Querétaro, Querétaro, Mexico
| | - C. Reyes-Moreno
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, AP 354, CP 80000 Culiacán, Sinaloa, Mexico, Universidad Autónoma de Sinaloa, Ciudad Universitaria, AP 354, CP 80000 Culiacán, Sinaloa, Mexico,
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174
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Fernandes AC, Nishida W, Da Costa Proença RP. Influence of soaking on the nutritional quality of common beans (Phaseolus vulgaris L.) cooked with or without the soaking water: a review. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02395.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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175
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Hydrophilic and lipophilic antioxidant capacity of commonly consumed South African fruits, vegetables, grains, legumes, fats/oils and beverages. J Food Compost Anal 2010. [DOI: 10.1016/j.jfca.2010.03.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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176
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Yao FR, Sun CW, Chang SKC. Morton lentil extract attenuated angiotensin II-induced cardiomyocyte hypertrophy via inhibition of intracellular reactive oxygen species levels in vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:10382-10388. [PMID: 20815352 DOI: 10.1021/jf101648m] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The objective was to investigate whether a lentil (Morton) extract had any protective effect on cardiac hypertrophy, which is one of the most significant sequelae of cardiovascular diseases. High phenolic compounds (43.4 mg of GAE/g), including thirteen phenolic acid and two flavonoids, were detected in the acetone/water/acetic acid lentil extract. The extract showed strong antioxidant ability (105 μmol of TE/g). The effect of lentil extract on angiotensin (Ang) II-induced cardiac hypertrophy was examined. Results showed that pretreatment with lentil extract (25, 50, 100 μg/mL) significantly attenuated Ang II (0.1 μM)-induced hypertrophy by 18, 28, and 36% in rat cardiomycytes, respectively; lentil extract (12.5, 25, 50 μg/mL) attenuated Ang II (0.1 μM)-induced hypertrophy by 9, 17, and 25% in human cardiomycytes, respectively. Intracellular reactive oxygen species (ROS) levels were enhanced by Ang II treatment, and this stimulatory action was significantly attenuated (33% inhibition) by lentil extract (100 μg/mL) in rat cardiomyocytes and attenuated by 22% by 50 μg/mL lentil extract in human cardiomyocytes. In conclusion, Morton lentil extracts attenuated Ang II-induced rat and human cardiomyocytes hypertrophy via decreasing intracellular ROS levels.
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Affiliation(s)
- Fan-Rong Yao
- Department of Food and Cereal Sciences, North Dakota State University, 1320 Albrecht Boulevard, Fargo, North Dakota 58105, USA
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177
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Darmawan R, Bringe NA, de Mejia EG. Antioxidant capacity of alcalase hydrolysates and protein profiles of two conventional and seven low glycinin soybean cultivars. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2010; 65:233-40. [PMID: 20809410 DOI: 10.1007/s11130-010-0185-1] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Soy protein hydrolysates are considered a potential dietary source of natural antioxidants with important biological activities. This study was conducted to compare the effect of two conventional and seven low glycinin soybean cultivars on the antioxidant capacity (AC) of soy hydrolysates. Nine cultivars were grown in Bloomington, IL, Findlay, OH and Huxley, IA. The hydrolysates were produced enzymatically using alcalase and analyzed for AC using oxygen radical absorbance capacity (ORAC) assay and soluble protein. Statistical differences were observed in the protein profiles and AC among the different cultivars tested (P < 0.05). The hydrolysate from low glycinin cultivar 3 enriched in β-conglycinin, grown in Bloomington, exhibited the highest AC, compared to the other cultivars across all locations. On average, soy cultivars rich in BC and purified BC hydrolysates (36.2 and 31.8 μM Trolox equivalents (TE)/μg soluble protein, respectively) (P > 0.05) had higher AC than purified glycinin (GL) hydrolysate (28.5 μM TE/μg soluble protein) (P < 0.05). It was possible to select a soybean cultivar that produced a higher antioxidant capacity upon alcalase hydrolysis.
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Affiliation(s)
- Rudy Darmawan
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 228 ERML, MC-051, 1201 W. Gregory Drive, Urbana, IL 61801, USA
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178
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Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.01.005] [Citation(s) in RCA: 192] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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179
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Amarowicz R, Estrella I, Hernández T, Robredo S, Troszyńska A, Kosińska A, Pegg RB. Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris). Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.01.009] [Citation(s) in RCA: 142] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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180
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Sreerama YN, Sashikala VB, Pratape VM. Variability in the distribution of phenolic compounds in milled fractions of chickpea and horse gram: evaluation of their antioxidant properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:8322-8330. [PMID: 20593828 DOI: 10.1021/jf101335r] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Seed coat, cotyledon and embryonic axe fractions of chickpea (Cicer arietinum L.) and horse gram (Macrotyloma uniflorum L.) were evaluated for their phenolic composition in relation to antioxidant activities. Compositional analysis of phenolics by HPLC revealed a wide variation in the distribution of flavonols, isoflavones, phenolic acids and anthocyanins among these legume fractions. Although cotyledon fractions of both the legumes were rich in phenolic acids, the concentrations of flavonols such as quercetin, kaempferol, and myricetin were significantly (p < 0.05) lower than the embryonic axe and seed coat fractions. Ferulic, chlorogenic, caffeic, and vanillic acids were the principal phenolic acids found in cotyledons. The most striking difference was the predominance of isoflavones in embryonic axe fractions. Although the isoflavone genistein was detected in all three fractions of chickpea, it was present exclusively in the embryonic axe fraction of horse gram at levels greater than daidzein. Furthermore, cyanidin, petunidin, and delphinidin were detected in seed coat and embryonic axe fractions but not in cotyledons. In addition to these three anthocyanins, malvidin was found only in the horse gram seed coat fraction. Seed coat fractions having higher total phenolic indexes were found to be the most active 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavengers (IC(50) 13.1 to 18.6 microg/mL) followed by embryonic axe and cotyledon fractions (IC(50) 15.4 to 34.2 microg/mL). Hydrogen peroxide (H(2)O(2)) scavenging capacities of cotyledons, embryonic axe and seed coats were 12.3, 34.1 and 78.6% for chickpea and 15.1, 56.8 and 92.6% for horse gram, respectively. The multiple antioxidant activity of horse gram and chickpea fractions was evident, as they also possessed reducing power and ferrous ion-chelating potency. These results contributed to the understanding of the relationships between major phenolic compounds and antioxidant activities of legumes and provided useful information for effective utilization of legume-milled fractions as functional food ingredients for promoting health.
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Affiliation(s)
- Yadahally N Sreerama
- Department of Grain Science and Technology, Central Food Technological Research Institute, Mysore-570 020, India.
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181
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Hernández-Salazar M, Osorio-Diaz P, Loarca-Piña G, Reynoso-Camacho R, Tovar J, Bello-Pérez LA. In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1417-1422. [PMID: 20549791 DOI: 10.1002/jsfa.3954] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Pulses represent an important source of protein, as well as digestible and indigestible carbohydrates. Little information is available on the indigestible carbohydrates and antioxidant capacity of legume seeds. The cooked seeds of three pulses (black bean, chickpea and lentil) were evaluated for their indigestible fraction (IF), polyphenols content, antioxidant capacity and in vitro fermentability, including short-chain fatty acid production. RESULTS The insoluble indigestible fraction (IIF) was higher than the soluble counterpart (soluble indigestible fraction, SIF). The SIF value was highest in black beans, while no difference was observed between chickpeas and lentils. Black beans and lentils had higher polyphenols content than chickpeas. The IF of black beans exhibited the lowest and chickpeas the highest associated polyphenols content. Condensed tannins were retained to some extent in the IF that exhibited significant antioxidant capacity. The total IF of the three pulses produced short chain fatty acids (SCFA) after 24 h of in vitro fermentation by human colonic microflora. IF from black bean and lentil were best substrates for the fermentative production of butyric acid. CONCLUSIONS It is concluded that the IF of pulses might be an important source of bioactive compounds.
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Affiliation(s)
- Marcelo Hernández-Salazar
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC) Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Mexico
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182
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Amigo-Benavent M, del Castillo MD, Fogliano V. Are the major antioxidants derived from soy protein and fructo-oligosaccharides model systems colored aqueous soluble or insoluble compounds? Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1308-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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183
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Dixit AK, Bhatnagar D, Kumar V, Rani A, Manjaya JG, Bhatnagar D. Gamma irradiation induced enhancement in isoflavones, total phenol, anthocyanin and antioxidant properties of varying seed coat colored soybean. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:4298-302. [PMID: 20218609 DOI: 10.1021/jf904228e] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Three Indian soybean genotypes, namely, Kalitur, Hara soya and NRC37 with black, green and yellow colored seed coat respectively were gamma irradiated at a dose of 0.5, 2.0, and 5.0 kGy. The total isoflavones and total phenol content (TPC) in all the genotypes increased significantly at a dose of 0.5 and 2 kGy respectively. The anthocyanin content was high in Kalitur, while other genotypes showed no detectable amounts of it. The hydroxyl radical scavenging activity (HRSA), DPPH free radical scavenging activity (FRSA) and total antioxidant power (TAP) were highest in Kalitur with black seed coat color. However, maximum enhancement in antioxidant properties was found in NRC37 with yellow followed by Hara soya with green seed coat color at a dose of 0.5 and 2.0 kGy. It was also observed that the 3 soybean genotypes showed an increase in antioxidant constituents and antioxidative properties at lower doses of 0.5 and 2.0 kGy while, the antioxidant effects of soy seeds were either decreased or remained constant at a higher dose of 5.0 kGy. It is suggested that mild gamma irradiation enhanced the antioxidant constituents and, hence, antioxidant potential of soybean seeds.
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184
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Chung H, Ji X, Canning C, Sun S, Zhou K. Comparison of different strategies for soybean antioxidant extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:4508-12. [PMID: 20302378 DOI: 10.1021/jf904278r] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Three extraction strategies including Soxhlet extraction, conventional solid-liquid extraction, and ultrasonic-assisted extraction (UAE) were compared for their efficiency to extract phenolic antioxidants from Virginia-grown soybean seeds. Five extraction solvents were evaluated in UAE and the conventional extraction. The soybean extracts were compared for their total phenolic contents (TPC), oxygen radical absorbance capacity (ORAC), and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH(*)) scavenging activities. The results showed that UAE improved the extraction of soybean phenolic compounds by >54% compared to the conventional and Soxhlet extractions. Among the tested solvents, 50% acetone was the most efficient for extracting soybean phenolic compounds. There was no significant correlation between the TPC and antioxidant activities of the soybean extracts. The extracts prepared by 70% ethanol had the highest ORAC values. Overall, UAE with 50% acetone or 70% ethanol is recommended for extracting soybean antioxidants on the basis of the TPC and ORAC results.
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Affiliation(s)
- Hyun Chung
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA
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185
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Cao JJ, Gregoire BR, Sheng X, Liuzzi JP. Pinto bean hull extract supplementation favorably affects markers of bone metabolism and bone structure in mice. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.07.031] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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186
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Segev A, Badani H, Kapulnik Y, Shomer I, Oren-Shamir M, Galili S. Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Colored Chickpea (Cicer arietinum L.). J Food Sci 2010; 75:S115-9. [DOI: 10.1111/j.1750-3841.2009.01477.x] [Citation(s) in RCA: 97] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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187
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Sutivisedsak N, Cheng H, Willett J, Lesch W, Tangsrud R, Biswas A. Microwave-assisted extraction of phenolics from bean (Phaseolus vulgaris L.). Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.09.014] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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188
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Xu B, Chang SKC. Phenolic substance characterization and chemical and cell-based antioxidant activities of 11 lentils grown in the northern United States. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:1509-1517. [PMID: 20058926 DOI: 10.1021/jf903532y] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Chemical and cellular antioxidant activities and phenolic profiles of 11 lentil cultivars grown in the cool northern parts of the United States were investigated. Individual phenolic compounds, including phenolic acids, flavan-3-ols, flavones, and anthocyanins, were further quantitatively investigated by HPLC. Cellular antioxidant activities (CAA) and peroxyl radical scavenging capacity (PRSC) were evaluated by fluorescence microplate reader. Cultivar Morton exhibited the highest individual flavan-3-ols (catechin and epicatechin) and total flavonoids, as well as the highest antioxidant properties (PRSC and CAA) among all lentils tested. Five phenolic acids of the benzoic types and their derivates (gallic, protocatechuic, 2,3,4-trihydroxybenzoic, p-hydroxybenzoic acid, and protocatechualdehyde) and four phenolic acids of the cinnamic type (chlorogenic, p-coumaric, m-coumaric, and sinapic acid) were detected in all lentil cultivars. Two flavan-3-ols [(+)-catechin and (-)-epicatechin] and one flavone (luteolin) were detected in all lentil cultivars. Among all phenolic compounds detected, sinapic acid was the predominant phenolic acid, and (+)-catechin and (-)-epicatechin were the predominant flavonoids. These results showed that different phenotype lentils possessed considerable variations in their individual phenolic compounds, as well as chemical and cellular antioxidant activities. Caffeic acid, catechin, epicatechin, and total flavonoids significantly (p < 0.05) correlated with peroxyl radical scavenging assay. Cellular antioxidant assay significantly correlated with chemical antioxidant assay ORAC. The results from this study could be very interesting for breeding programs to improve lentils for use as functional foods.
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Affiliation(s)
- Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China
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189
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A comparative assessment of total phenolic content, ferric reducing-anti-oxidative power, free radical-scavenging activity, vitamin C and isoflavones content in soybean with varying seed coat colour. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.10.019] [Citation(s) in RCA: 82] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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190
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Antioxidant activity of a red lentil extract and its fractions. Int J Mol Sci 2009; 10:5513-5527. [PMID: 20054484 PMCID: PMC2802008 DOI: 10.3390/ijms10125513] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2009] [Revised: 12/16/2009] [Accepted: 12/17/2009] [Indexed: 01/11/2023] Open
Abstract
Phenolic compounds were extracted from red lentil seeds using 80% (v/v) aqueous acetone. The crude extract was applied to a Sephadex LH-20 column. Fraction 1, consisting of sugars and low-molecular-weight phenolics, was eluted from the column by ethanol. Fraction 2, consisting of tannins, was obtained using acetone-water (1:1; v/v) as the mobile phase. Phenolic compounds present in the crude extract and its fractions demonstrated antioxidant and antiradical activities as revealed from studies using a β-carotene-linoleate model system, the total antioxidant activity (TAA) method, the DPPH radical-scavenging activity assay, and a reducing power evaluation. Results of these assays showed the highest values when tannins (fraction 2) were tested. For instance, the TAA of the tannin fraction was 5.85 μmol Trolox® eq./mg, whereas the crude extract and fraction 1 showed 0.68 and 0.33 μmol Trolox® eq./mg, respectively. The content of total phenolics in fraction 2 was the highest (290 mg/g); the tannin content, determined using the vanillin method and expressed as absorbance units at 500 nm per 1 g, was 129. There were 24 compounds identified in the crude extract using an HPLC-ESI-MS method: quercetin diglycoside, catechin, digallate procyanidin, and p-hydroxybenzoic were the dominant phenolics in the extract.
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191
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Wolosiak R, Worobiej E, Piecyk M, Druzynska B, Nowak D, Lewicki PP. Activities of amine and phenolic antioxidants and their changes in broad beans (Vicia faba) after freezing and steam cooking. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02099.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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192
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Xu B, Chang SKC. Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:10718-31. [PMID: 19873971 DOI: 10.1021/jf902594m] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
The effects of four thermal processing methods (conventional boiling, conventional steaming, pressure boiling, and pressure steaming) on phytochemical profiles, antioxidant capacities, and antiproliferation properties of commonly consumed cool-season food legumes, including green pea, yellow pea, chickpea, and lentil, were investigated. Four groups of individual phenolic compounds, including phenolic acids, anthocyanins, and flavan-3-ols, as well as flavonols and flavones were quantified using HPLC, respectively. As compared to the original raw legumes, all processing methods caused significant (p<0.05) reduction in total phenolic content, procyanidin content, total saponin content, phytic acid content, chemical antioxidant capacities in terms of ferric reducing antioxidant power and peroxyl radical scavenging capacity, and cellular antioxidant activity as well as antiproliferation capacities of cool-season food legumes. Different cooking methods have varied effects on reducing total phenolics, saponins, phytic acids, and individual phenolic compounds. For all cool-season food legumes, steaming appeared to be a better cooking method than boiling in retaining antioxidants and phenolic components, whereas boiling appeared to be effective in reducing saponin and phytic acid contents. In the case of lentil, all thermal processing methods (except conventional steaming) caused significant (p<0.05) decreases in gallic, chlorogenic, p-coumaric, sinapic, subtotal benzoic, subtotal cinnamic acid, and total phenolic acid. All thermal processing methods caused significant (p<0.05) decreases in (+)-catechin and flavan-3-ols in each cool-season food legume.
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Affiliation(s)
- Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China
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193
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Marine compound Xyloketal B protects PC12 cells against OGD-induced cell damage. Brain Res 2009; 1302:240-7. [PMID: 19765563 DOI: 10.1016/j.brainres.2009.09.034] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2009] [Revised: 09/04/2009] [Accepted: 09/06/2009] [Indexed: 11/24/2022]
Abstract
Xyloketal B is a novel marine compound with unique chemical structure isolated from mangrove fungus Xylaria sp. (no. 2508). Recently, we have demonstrated that Xyloketal B is an antioxidant and can protect against oxidized low density lipoprotein (LDL)-induced cell injury. In the present study, we investigated whether Xyloketal B can protect against ischemia-induced cell injury in an in vitro oxygen glucose deprivation (OGD) model of ischemic stroke in PC12 cells. We found that Xyloketal B could directly scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical and protect PC12 cells against OGD insult. Furthermore, Xyloketal B alleviated OGD-induced mitochondria superoxide, mitochondria fragmentation and GTPase dynamin-related protein 1 (Drp1) overexpression as well as reduction of mitochondrial membrane potential. All together, the present study demonstrates that Xyloketal B protects PC12 cells against OGD-induced cell injury and that the anti-oxidative property and protective action on mitochondria may account for its neuroprotective actions.
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194
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Açar ÖÇ, Gökmen V, Pellegrini N, Fogliano V. Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1131-z] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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195
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Ku KM, Kim HS, Kim BS, Kang YH. Antioxidant Activities and Antioxidant Constituents of Pepper Leaves from Various Cultivars and Correlation between Antioxidant Activities and Antioxidant Constituents. ACTA ACUST UNITED AC 2009. [DOI: 10.3839/jabc.2009.013] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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196
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Xu B, Chang SKC. Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans ( Phaseolus vulgaris L.) as Affected by Thermal Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:4754-4764. [PMID: 19492791 DOI: 10.1021/jf900695s] [Citation(s) in RCA: 150] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The effects of boiling and steaming processes at atmospheric and high pressures on the phenolic components and antioxidant properties of pinto and black beans were investigated. In comparison to the original raw beans, all processing methods caused significant (p < 0.05) decreases in total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTC), monomeric anthocyanin content (MAC), DPPH free-radical scavenging activity (DPPH), ferric-reducing antioxidant power (FRAP), and oxygen radical absorbing capacity (ORAC) values in both pinto and black beans. Steaming processing resulted in a greater retention of TPC, DPPH, FRAP, and ORAC values than the boiling processes in both pinto and black beans. To further investigate how thermal processing affected phenolic compositions and to elucidate the contribution of individual phenolic compounds to antioxidant properties, phenolic acids, anthocyanins, flavan-3-ols, and flavonols were quantitatively analyzed by high-performance liquid chromatography (HPLC). All thermal processing significantly (p < 0.05) affected individual phenolic acids, anthocyanins, flavan-3-ols, and flavonols, significantly (p < 0.05) reduced total phenolic acid contents in both pinto and black beans and total flavonol contents in pinto beans, and dramatically reduced anthocyanin contents in black beans. Phenolic acids and flavonols may play important roles on the overall antioxidant activities of pinto beans, while anthocyanins, flavan-3-ols, and flavonols may play important roles on the overall antioxidant activities of black beans.
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Affiliation(s)
- Baojun Xu
- Department of Veterinary Clinical Sciences, Purdue University, West Lafayette, Indiana 47907
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197
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Chao J, Li H, Cheng KW, Yu MS, Chang RCC, Wang M. Protective effects of pinostilbene, a resveratrol methylated derivative, against 6-hydroxydopamine-induced neurotoxicity in SH-SY5Y cells. J Nutr Biochem 2009; 21:482-9. [PMID: 19443200 DOI: 10.1016/j.jnutbio.2009.02.004] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2008] [Revised: 01/23/2009] [Accepted: 02/04/2009] [Indexed: 01/16/2023]
Abstract
Resveratrol (3,4',5-trans-trihydroxystilbene) is a phytoalexin with emerging lines of evidence supporting its beneficial effects on cardiovascular systems and inhibition of carcinogenesis. It has also been reported that certain methylated resveratrol derivatives are more effective than resveratrol in the prevention/treatment of cancer. However, little is known about the impact of resveratrol and its derivatives on the development of Parkinson's disease. In this study, we compared the neuroprotective effects of resveratrol with four methylated (fully or partially) resveratrol derivatives against parkinsonian mimetic 6-hydroxydopamine (6-OHDA)-induced neurotoxicity in SH-SY5Y cells. Release of lactate dehydrogenase and activity of caspase-3 triggered by 6-OHDA were significantly reduced by resveratrol and one of the methylated derivatives, pinostilbene (3,4'-dihydroxy-5-methoxystilbene), in a dose-dependent manner. In addition, pinostilbene exerted a potent neuroprotective effect with a wider effective concentration range than resveratrol. By using high-performance liquid chromatography, we found that uptake of pinostilbene into SH-SY5Y cells was significantly higher than that of resveratrol. Enhanced bioavailability may thus be a major factor contributing to the neuroprotective activity of pinostilbene. Moreover, Western blot analysis demonstrated that pinostilbene markedly attenuated the phosphorylation of JNK and c-Jun triggered by 6-OHDA. Besides, mammalian target of rapamycin kinase may be an intracellular target accounting for the neuroprotective effects of pinostilbene. Our findings demonstrate the potential of methylated stilbenes in neuroprotection and provide important information for further research in this field.
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Affiliation(s)
- Jianfei Chao
- School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong SAR, China
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198
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Anton AA, Gary Fulcher R, Arntfield SD. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.08.050] [Citation(s) in RCA: 116] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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199
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Chao J, Yu MS, Ho YS, Wang M, Chang RCC. Dietary oxyresveratrol prevents parkinsonian mimetic 6-hydroxydopamine neurotoxicity. Free Radic Biol Med 2008; 45:1019-26. [PMID: 18675900 DOI: 10.1016/j.freeradbiomed.2008.07.002] [Citation(s) in RCA: 106] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/26/2008] [Revised: 06/25/2008] [Accepted: 07/05/2008] [Indexed: 01/01/2023]
Abstract
Oxyresveratrol (OXY) is a polyhydroxylated stilbene existing in mulberry. Increasing lines of evidence have shown its neuroprotective effects against Alzheimer disease and stroke. However, little is known about its neuroprotective effect in Parkinson disease (PD). Owing to its antioxidant activity, blood-brain barrier permeativity, and water solubility, we hypothesized that OXY may exert neuroprotective effects against parkinsonian mimetic 6-hydroxydopamine (6-OHDA) neurotoxicity. Neuroblastoma SH-SY5Y cells have long been used as dopaminergic neurons in PD research. We found that both pretreatment and posttreatment with OXY on SH-SY5Y cells significantly reduced the release of lactate dehydrogenase, the activity of caspase-3, and the generation of intracellular reactive oxygen species triggered by 6-OHDA. Compared to resveratrol, OXY exhibited a wider effective dosage range. We proved that OXY could penetrate the cell membrane by HPLC analysis of cell extracts. These results suggest that OXY may act as an intracellular antioxidant to reduce oxidative stress induced by 6-OHDA. Western blot analysis demonstrated that OXY markedly attenuated 6-OHDA-induced phosphorylation of JNK and c-Jun. Furthermore, we proved that OXY increased the basal levels of SIRT1, which may disclose new pathways accounting for the neuroprotective effects of OXY. Taken together, our results suggest OXY, a dietary phenolic compound, as a potential nutritional candidate for protection against neurodegeneration in PD.
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Affiliation(s)
- Jianfei Chao
- School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong SAR, China
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200
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