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Zhang L, Qu H, Xie M, Shi T, Shi P, Yu M. Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut. Molecules 2023; 28:4684. [PMID: 37375239 DOI: 10.3390/molecules28124684] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Peanut sprout is a high-quality healthy food, which not only has beneficial effects, but also a higher phenol content than peanut seed. In this study, peanut sprout was treated with five cooking methods, namely boiling, steaming, microwave heating, roasting, and deep-frying, and the phenol content, monomeric phenol composition, and antioxidant activity were determined. The results showed that, compared with unripened peanut sprout, the total phenol content (TPC) and total flavonoid content (TFC) decreased significantly after the five ripening processes, and the highest retention of phenols and flavonoids was associated with microwave heating (82.05% for TPC; 85.35% for TFC). Compared with unripened peanut sprout, the monomeric phenol composition in germinated peanut was variable after heat processing. After microwave heating, except for a significant increase in the cinnamic acid content, no changes in the contents of resveratrol, ferulic acid, sinapic acid, and epicatechin were observed. Furthermore, there was a significant positive correlation of TPC and TFC with 2,2-diphenyl-1-picrylhydrazyl scavenging capacity, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity, and ferric ion reducing antioxidant power in germinated peanut, but not with hydroxyl free radical scavenging capacity, in which the main monomer phenolic compounds were resveratrol, catechin, and quercetin. The research results indicate that microwave heating can effectively retain the phenolic substances and antioxidant activity in germinated peanuts, making it a more suitable ripening and processing method for germinated peanuts.
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Affiliation(s)
- Liangchen Zhang
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
| | - Haolin Qu
- Food Science College, Shenyang Agricultural Unversity, Shenyang 110866, China
| | - Mengxi Xie
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
| | - Taiyuan Shi
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
| | - Puxiang Shi
- Institute of Sandy Land Management and Utilization of Liaoning, Fuxin 123000, China
| | - Miao Yu
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
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Parboiled Germinated Brown Rice Improves Cardiac Structure and Gene Expression in Hypertensive Rats. Foods 2022; 12:foods12010009. [PMID: 36613225 PMCID: PMC9818593 DOI: 10.3390/foods12010009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 11/30/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022] Open
Abstract
Hypertension leads to oxidative stress, inflammation, and fibrosis. The suppression of these indicators may be one treatment approach. Parboiled germinated brown rice (PGBR), obtained by steaming germinated Jasmine rice, reduces oxidative stress and inflammation in vivo. PGBR contains more bioactive compounds than brown rice (BR) and white rice (WR). Anti-hypertensive benefits of PGBR have been predicted, but research is lacking. The anti-hypertensive effects of PGBR were investigated in the downstream gene network of hypertension pathogenesis, including the renin-angiotensin system, fibrosis, oxidative stress production, and antioxidant enzymes in N-nitro-L-arginine methyl ester (L-NAME)-induced hypertensive rats. To strengthen our findings, the cardiac structure was also studied. PGBR-exposed rats showed significant reductions in systolic blood pressure (SBP) compared to the hypertensive group. WR did not reduce SBP because of the loss of bioactive compounds during intensive milling. PGBR also reduced the expression of the angiotensin type 1 receptor (AT1R), transforming growth factor-β (TGF-β), and nicotinamide adenine dinucleotide phosphate (NADPH) oxidase (NOX4), which contribute to the renin-angiotensin system, fibrosis, and oxidative stress production, respectively. Losartan (Los, an anti-hypertensive drug)-treated rats also exhibited similar gene expression, implying that PGBR may reduce hypertension using the same downstream target as Los. Our data also indicated that PGBR reduced cardiac lesions, such as the cardiomyopathy induced by L-NAME. This is the first report on the anti-hypertensive effects of PGBR in vivo by the suppression of the renin response, fibrosis, and improved cardiac structure.
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Ghosh S, Bollinedi H, Gopala Krishnan S, Kundu A, Singh A, Bhowmick PK, Singh A, Nagarajan M, Vinod KK, Ellur RK, Singh AK. From farm to plate: Spatio-temporal characterization revealed compositional changes and reduced retention of γ-oryzanol upon processing in rice. Front Nutr 2022; 9:1040362. [DOI: 10.3389/fnut.2022.1040362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Accepted: 10/19/2022] [Indexed: 11/18/2022] Open
Abstract
BackgroundAntioxidants detain the development and proliferation of various non-communicable diseases (NCDs). γ-oryzanol, a group of steryl ferulates and caffeates, is a major antioxidant present in rice grain with proven health benefits. The present study evaluated the distribution and dynamics of γ-oryzanol and its components in spatial and temporal scales and also delineated the effect of processing and cooking on its retention.MethodsSix rice varieties (four Basmati and two non-Basmati) belonging to indica group were analyzed at spatial scale in four different tissues (leaf blades, leaf sheaths, peduncle and spikelets) and temporal scale at three developmental stages (booting, milky and dough). Additionally, the matured grains were fractioned into husk, embryo, bran, and endosperm to assess differential accumulation in these tissues. Further, milling and cooking of the samples was done to assess the retention upon processing. After extraction of γ-oryzanol by solvent extraction method, individual components were identified by UPLC-QToF-ESI-MS and quantified by RP-HPLC.ResultsThe non-seed tissues were significantly different from the seed tissues for composition and quantitative variation of γ-oryzanol. Cycloartenyl caffeate was predominant in all the non-seed tissues during the three developmental stages while it showed significant reduction during the growth progression toward maturity and was totally absent in the matured grains. In contrary, the 24-methylenecycloartanyl ferulate, campesteryl ferulate and β-sitosteryl ferulate showed significant increment toward the growth progression to maturity. Milling caused significant reduction, retaining only an average of 58.77% γ-oryzanol. Cooking of brown rice in excess water showed relatively lower average retention (43.31%) to samples cooked in minimal water (54.42%). Cooked milled rice showed least mean retention of 21.66%.ConclusionThe results demonstrate prominent compositional variation of γ-oryzanol during different growth stages. For the first time, the study demonstrated that ferulate esters of γ-oryzanol were predominant in the seed tissues while caffeate esters were dominant in non-seed tissues. Basmati cultivars show differential expression of γ-oryzanol and its components compared to non-Basmati cultivars. Cooking in excess water causes maximum degradation of γ-oryzanol. Post-harvest losses due to milling and cooking indicate the necessity of biofortification for γ-oryzanol content in rice grain.
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Srichamnong W, Lasukhang W. Structural and chemical analysis of resistant starch effected by pre‐treatments, cooking methods, reheating and storage condition in parboiled germinated brown rice (
Oryza sativa
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Warangkana Srichamnong
- Institute of Nutrition Mahidol University Phuttamonton sai 4 Road, Salaya, Phuttamonton Nakhonpathom 73170 Thailand
| | - Wararat Lasukhang
- Institute of Nutrition Mahidol University Phuttamonton sai 4 Road, Salaya, Phuttamonton Nakhonpathom 73170 Thailand
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EKA YULIANTI L, SETIABOMA W, NURRACHMA HAKIM A, WIDOWATI E, AFIFAH N, EKAFITRI R. The effect of beans types and soaking time on the characteristics of Indonesian traditional food "Instant Bose". FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.19621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | - Nok AFIFAH
- Indonesian Institute of Sciences, Indonesia
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Chatchavanthatri N, Junyusen T, Arjharn W, Treeamnuk T, Junyusen P, Pakawanit P. Effects of parboiling and infrared radiation drying on the quality of germinated brown rice. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15892] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Natthaporn Chatchavanthatri
- School of Agricultural Engineering Institute of Engineering Suranaree University of Technology Nakhon Ratchasima Thailand
| | - Tiraporn Junyusen
- School of Agricultural Engineering Institute of Engineering Suranaree University of Technology Nakhon Ratchasima Thailand
| | - Weerachai Arjharn
- School of Agricultural Engineering Institute of Engineering Suranaree University of Technology Nakhon Ratchasima Thailand
| | - Tawarat Treeamnuk
- School of Agricultural Engineering Institute of Engineering Suranaree University of Technology Nakhon Ratchasima Thailand
| | - Payungsak Junyusen
- School of Agricultural Engineering Institute of Engineering Suranaree University of Technology Nakhon Ratchasima Thailand
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Krongworakul N, Naivikul O, Boonsupthip W, Wang Y. Effect of conventional and microwave heating on physical and chemical properties of Jasmine brown rice in various forms. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13506] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nucharee Krongworakul
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
- Center for Advanced Studies for Agriculture and Food, Institute for Advanced Studies Kasetsart University Bangkok Thailand
| | - Onanong Naivikul
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
- Associate Fellows, Academy of Science Office of The Royal Society Bangkok Thailand
| | - Waraporn Boonsupthip
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
- Center for Advanced Studies for Agriculture and Food, Institute for Advanced Studies Kasetsart University Bangkok Thailand
| | - Ya‐Jane Wang
- Department of Food Science University of Arkansas Fayetteville Arkansas USA
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Auksornsri T, Bornhorst ER, Tang J, Tang Z, Songsermpong S. Developing model food systems with rice based products for microwave assisted thermal sterilization. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.054] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Balbinoti TCV, Nicolin DJ, de Matos Jorge LM, Jorge RMM. Parboiled Rice and Parboiling Process. FOOD ENGINEERING REVIEWS 2018. [DOI: 10.1007/s12393-018-9177-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Dielectric properties of rice model food systems relevant to microwave sterilization process. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Thiyajai P, Saetang P, Kettawan A, Charoenkiatkul S, Srichamnong W. Promising industrial flour processing and household applications of parboiled germinated brown rice (Khao dok mali 105). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.044] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Anti-fibrotic and anti-inflammatory effects of parboiled germinated brown rice ( Oryza sativa ‘KDML 105’) in rats with induced liver fibrosis. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.08.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
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Kumar P, Yadav D, Kumar P, Panesar PS, Bunkar DS, Mishra D, Chopra HK. Comparative study on conventional, ultrasonication and microwave assisted extraction of γ-oryzanol from rice bran. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2047-53. [PMID: 27413233 PMCID: PMC4926917 DOI: 10.1007/s13197-016-2175-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/26/2015] [Accepted: 01/06/2016] [Indexed: 11/26/2022]
Abstract
In present study, conventional, ultrasonic and microwave assisted extraction methods were compared with the aim of optimizing best fitting solvent and method, solvent concentration and digestion time for high yield of γ-oryzanol from rice bran. Petroleum ether, hexane and methanol were used to prepare extracts. Extraction yield were evaluated for giving high crude oil yield, total phenolic content (TPC) and γ-oryzanol content. Gas chromatography-mass spectrophotometry was used for the determination of γ-oryzanol concentration. The highest concentration of γ-oryzanol was detected in methanolic extracts of microwave treatment (85.0 ppm) followed by ultrasonication (82.0 ppm) and conventional extraction method (73.5 ppm). Concentration of γ-oryzanol present in the extracts was found to be directly proportional to the total phenolic content. A combination of 80 % methanolic concentration and 55 minutes digestion time of microwave treatment yielded the best extraction method for TPC and thus γ-oryzanol (105 ppm).
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Affiliation(s)
- Pramod Kumar
- />Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Devbrat Yadav
- />Centre of Food Science & Technology, Banaras Hindu University, Varanasi, Uttar Pradesh 221005 India
| | - Pradyuman Kumar
- />Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
| | - Paramjeet Singh Panesar
- />Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
| | - Durga Shankar Bunkar
- />Centre of Food Science & Technology, Banaras Hindu University, Varanasi, Uttar Pradesh 221005 India
| | - Diwaker Mishra
- />Centre of Food Science & Technology, Banaras Hindu University, Varanasi, Uttar Pradesh 221005 India
| | - H. K. Chopra
- />Dairy Technology Division, SRS, National Dairy Research Institute, Adagodi, Bangluru 530030 India
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