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Sun Y, Li G, Li W, Li C, Zhang T, Miao M. Exploring a maize-derived dietary fiber-phenolic acid complex with prebiotic effects. Food Chem 2024; 460:140444. [PMID: 39032305 DOI: 10.1016/j.foodchem.2024.140444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 07/02/2024] [Accepted: 07/10/2024] [Indexed: 07/23/2024]
Abstract
The structural, functional, and prebiotic properties of three maize-derived cell wall dietary fiber-phenolic acid complexes (CWDFPC1, CWDFPC2, and CWDFPC3) were investigated. The results showed that all three CWDFPCs had similar proximate composition and XRD pattern (type I). However, there were significant differences in the phytochemical profiles of their phenolic compounds (PC). Although the testa was the primary source of bound PC (BPC) in all three CWDFPCs, CWDFPC2 had the highest BPC content (15.41 mg GAE/g) and exhibited the greatest antioxidant activity in vitro (DPPH and ABTS assays). The water holding capacity of CWDFPC1 (6.53 g/g) and CWDFPC3 (6.86 g/g) was higher than CWDFPC2 (4.84 g/g), and three CWDFPCs had similar nitrite ion adsorption capacity, bile adsorption capacity, and cation-exchange capacity. After 48 h of in vitro fecal fermentation, CWDFPC2 produced more short-chain fatty acids (46.33 mM) compared to CWDFPC1 and CWDFPC3 (40.26 mM and 44.20 mM, respectively).
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Affiliation(s)
- Yujing Sun
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Gaoke Li
- Crops Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong 510640, PR China; Guangdong Province Key Laboratory of Crop Genetic Improvement, Guangdong 510640, PR China.
| | - Wu Li
- Crops Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong 510640, PR China; Guangdong Province Key Laboratory of Crop Genetic Improvement, Guangdong 510640, PR China
| | - Chunyan Li
- Crops Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong 510640, PR China; Guangdong Province Key Laboratory of Crop Genetic Improvement, Guangdong 510640, PR China
| | - Tao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Ming Miao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
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2
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Šimurina O, Filipčev B, Kiprovski B, Nježić Z, Janić Hajnal E, Đalović I. Retention of Phytochemical Compounds and Antioxidative Activity in Traditional Baked Dish "proja" Made from Pigmented Maize. Foods 2024; 13:2799. [PMID: 39272564 PMCID: PMC11394680 DOI: 10.3390/foods13172799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2024] [Revised: 08/30/2024] [Accepted: 08/31/2024] [Indexed: 09/15/2024] Open
Abstract
Two genotypes of pigmented maize (black (BM) and red (RM)) were used as flour ingredients in several formulations of the traditional baked maize dish "proja". This study investigated the stability of phytochemical compounds and antioxidant activity in proja as affected by baking and different acidity degrees of dough formulations. Compared to RM proja, all BM proja formulations were significantly higher in antioxidant compounds and exhibited the highest inhibitory activity (73-85%) against DPPH. There was a strong significant correlation between DPPH inhibition and total phenolics (r2 = 0.95), flavonoids (r2 = 0.96), and anthocyanins (r2 = 0.97) in baked proja. After baking, 67-85% of total phenolics were retained. The fate of flavonoids and anthocyanins after baking was variable: from 70% degradation to liberation. Dough acidity significantly and positively affected the content of phenolics, flavonoids, and anthocyanins in BM proja (r2 = 0.70, 0.82, and 0.47, respectively). Baking increased antioxidant activity against DPPH, •OH, and O2•- radicals in proja, except for ≈10% decline of DPPH inhibition in BM proja. In RM proja, retention of inhibitory capacity against O2•- was highly correlated to flavonoid retention (r2 = 0.71). Using pigmented maize flour in proja baking resulted in proja with appreciable content of total phenolics, flavonoids, anthocyanins, and high antioxidant activity, confirming the significant improvement of the nutrient profile of this traditional food.
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Affiliation(s)
- Olivera Šimurina
- Institute of Food Technology, University of Novi Sad, Bul. cara Lazara, 21000 Novi Sad, Serbia
| | - Bojana Filipčev
- Institute of Food Technology, University of Novi Sad, Bul. cara Lazara, 21000 Novi Sad, Serbia
| | - Biljana Kiprovski
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21101 Novi Sad, Serbia
| | - Zvonko Nježić
- Institute of Food Technology, University of Novi Sad, Bul. cara Lazara, 21000 Novi Sad, Serbia
| | - Elizabet Janić Hajnal
- Institute of Food Technology, University of Novi Sad, Bul. cara Lazara, 21000 Novi Sad, Serbia
| | - Ivica Đalović
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21101 Novi Sad, Serbia
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3
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Liang J, Li H, Han M, Gao Z. Polysaccharide-polyphenol interactions: a comprehensive review from food processing to digestion and metabolism. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38965668 DOI: 10.1080/10408398.2024.2368055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/06/2024]
Abstract
Most studies on the beneficial effects of polyphenols on human health have focused on polyphenols extracted using aqueous organic solvents, ignoring the fact that a portion of polyphenols form complexes with polysaccharides. Polysaccharides and polyphenols are interrelated, and their interactions affect the physicochemical property, quality, and nutritional value of foods. In this review, the distribution of bound polyphenols in major food sources is summarized. The effect of food processing on the interaction between polyphenols and cell wall polysaccharides (CWP) is discussed in detail. We also focus on the digestion, absorption, and metabolic behavior of polysaccharide-polyphenol complexes. Different food processing techniques affect the interaction between CWP and polyphenols by altering their structure, solubility, and strength of interactions. The interaction influences the free concentration and extractability of polyphenols in food and modulates their bioaccessibility in the gastrointestinal tract, leading to their major release in the colon. Metabolism of polyphenols by gut microbes significantly enhances the bioavailability of polyphenols. The metabolic pathway and product formation rate of polyphenols and the fermentation characteristics of polysaccharides are affected by the interaction. Furthermore, the interaction exhibits synergistic or antagonistic effects on the stability, solubility, antioxidant and functional activities of polyphenols. In summary, understanding the interactions between polysaccharides and polyphenols and their changes in food processing is of great significance for a comprehensive understanding of the health benefits of polyphenols and the optimization of food processing technology.
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Affiliation(s)
- Jingjing Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hongcai Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Mengzhen Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
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Ali A, Wan C, Lin M, Flint-Garcia S, Vardhanabhuti B, Somavat P. Microencapsulation of highly concentrated polyphenolic compounds from purple corn pericarp by spray-drying with various biomacromolecules. Int J Biol Macromol 2024; 272:132938. [PMID: 38848831 DOI: 10.1016/j.ijbiomac.2024.132938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 05/25/2024] [Accepted: 06/04/2024] [Indexed: 06/09/2024]
Abstract
Colored corn pericarp contains unusually high amounts of industrially valuable phytochemicals, such as anthocyanins, flavanols, flavonoids, and phenolic acids. Polyphenols were extracted in an aqueous solution and spray-dried to produce microencapsulates using four carrier materials, namely, maltodextrin (MD), gum arabic (GA), methylcellulose (MC), and skim milk powder (SMP) at three concentrations (1, 2, and 3 %, respectively). The encapsulates were evaluated for their polyphenolic contents using spectrophotometric techniques and HPLC analyses, and their antioxidant properties were evaluated using four different assays. The physicochemical properties of encapsulates were analyzed by measuring the zeta potential (ZP), particle size distribution, water solubility index (WSI), water absorption index (WAI), and color parameters. Structural and thermal properties were evaluated using Fourier transform infrared spectroscopy (FTIR), optical profilometry, and differential scanning calorimetry (DSC) analyses. Comparative analysis of structural characteristics, particle size distribution, zeta potential, WSI, WAI, and aw of the samples confirmed the successful formulation of encapsulates. The microencapsulates embedded with 1 % concentrations of MD, MC, GA, or SMP retained polyphenolic compounds and exhibited noteworthy antioxidant properties. The samples encapsulated with GA or MD (1 %) demonstrated superior physicochemical, color, and thermal properties. Comprehensive metabolomic analysis confirmed the presence of 38 phytochemicals in extracts validating the spray-drying process.
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Affiliation(s)
- Ahmad Ali
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
| | - Caixia Wan
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
| | - Mengshi Lin
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Sherry Flint-Garcia
- United States Department of Agriculture, Agricultural Research Service, Plant Genetics Research Unit, Columbia, MO 65211, United States of America.
| | - Bongkosh Vardhanabhuti
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Pavel Somavat
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America; Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
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Vukadinović J, Srdić J, Kravić N, Mladenović Drinić S, Simić M, Brankov M, Dragičević V. Assessment of Popcorn's Bioactive Status in Response to Popping. Molecules 2024; 29:807. [PMID: 38398559 PMCID: PMC10891987 DOI: 10.3390/molecules29040807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 01/26/2024] [Accepted: 02/02/2024] [Indexed: 02/25/2024] Open
Abstract
Popcorn is a specialty maize variety with popping abilities. Although considered a snack, popcorn flakes provide a variety of benefits for the human diet. To evaluate the change in content of bioactive compounds in response to microwave popping, the kernels and flakes of twelve popcorn hybrids were assayed. Accordingly, the content of phytic acid, glutathione, phenolic compounds, carotenoids, and tocopherols, as well as the antioxidant activity, were evaluated. In all evaluated popcorn hybrids, the most pronounced significant average decrease of 71.94% was observed for GSH content, followed by 57.72% and 16.12% decreases for lutein + zeaxanthin and phytic acid content, respectively. In response to popping, in the majority of the evaluated hybrids, the most pronounced significant average changes of a 63.42% increase and a 27.61% decrease were observed for DPPH, followed by a 51.52% increase and a 24.48% decrease for β-carotene, as well as, a 48.62% increase and a 16.71% decrease for α-Tocopherol content, respectively. The applied principal component and hierarchical cluster analyses revealed the distinct separation of popcorn hybrids' kernels and flakes, indicating the existence of a unique linkage of changes in bioactive compound content in response to popping.
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Affiliation(s)
- Jelena Vukadinović
- Maize Research Institute Zemun Polje, Slobodana Bajića 1, 11185 Belgrade, Serbia; (J.S.); (N.K.); (S.M.D.); (M.S.); (M.B.); (V.D.)
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González-Rodríguez T, García-Lara S. Maize hydroxycinnamic acids: unveiling their role in stress resilience and human health. Front Nutr 2024; 11:1322904. [PMID: 38371498 PMCID: PMC10870235 DOI: 10.3389/fnut.2024.1322904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Accepted: 01/18/2024] [Indexed: 02/20/2024] Open
Abstract
Maize production is pivotal in ensuring food security, particularly in developing countries. However, the crop encounters multiple challenges stemming from climatic changes that adversely affect its yield, including biotic and abiotic stresses during production and storage. A promising strategy for enhancing maize resilience to these challenges involves modulating its hydroxycinnamic acid amides (HCAAs) content. HCAAs are secondary metabolites present in plants that are essential in developmental processes, substantially contributing to defense mechanisms against environmental stressors, pests, and pathogens, and exhibiting beneficial effects on human health. This mini-review aims to provide a comprehensive overview of HCAAs in maize, including their biosynthesis, functions, distribution, and health potential applications.
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Affiliation(s)
| | - Silverio García-Lara
- Tecnologico de Monterrey, School of Engineering and Science, Monterrey, Nuevo León, Mexico
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Lancheros JP, Espinosa CD, Hilgers R, Kabel MA, Stein HH. Ferulic and coumaric acid in corn and soybean meal-based diets and in feces from pigs fed these diets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:5171-5176. [PMID: 36965120 DOI: 10.1002/jsfa.12572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 03/20/2023] [Accepted: 03/25/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Arabinoxylan is the main fiber component in corn and corn co-products that are commonly included in pig diets. However, this fiber fraction is resistant to enzymatic degradation in the gastrointestinal tract of pigs. Ferulic acid and p-coumaric acid are covalently linked to arabinoxylan, so it is likely that the majority of these hydroxycinnamic acids are excreted in feces. However, data to confirm this have not been reported. The objective of this research was therefore to quantify the ferulic and p-coumaric acids in a diet based on corn and soybean meal (SBM) and in a diet based on corn, SBM, and distillers' dried grains with solubles, as well as in feces from pigs fed these diets. RESULTS The concentration of bound ferulic and coumaric acids in diets was greater in the corn-SBM-DDGS diet and in feces from pigs fed this diet than in the corn-SBM diet and feces from pigs fed that diet. The disappearance of free coumaric acids was greater (>85%) than that of bound phenolic acids (<50%) in both diets. The disappearance of free coumaric acid and bound ferulic acid in the intestinal tract of pigs was not different between the two diets. In contrast, disappearance of bound coumaric acid was greater (P < 0.05) in the corn-SBM diet than in the corn-SBM-DDGS diet. CONCLUSION A diet based on corn and SBM contains less hydroxycinnamic acid than a corn-SBM-DDGS diet but bound phenolic acids are more resistant to digestion by pigs than free phenolic acids. © 2023 Society of Chemical Industry.
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Affiliation(s)
| | | | - Roelant Hilgers
- Laboratory of Food Chemistry, Agrotechnology and Food Science Group, Wageningen University & Research, Wageningen, Netherlands
| | - Mirjam A Kabel
- Laboratory of Food Chemistry, Agrotechnology and Food Science Group, Wageningen University & Research, Wageningen, Netherlands
| | - Hans H Stein
- Department of Animal Science, University of Illinois, Urbana, IL, USA
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García-Cruz L, Vázquez-Carrillo MG, Preciado-Ortiz RE. Flowered Grain Quality and Phytochemical Content of Non-Conventional Maize Hybrids from the Mexican Subtropics across Three Growing Cycles. PLANTS (BASEL, SWITZERLAND) 2023; 12:2691. [PMID: 37514305 PMCID: PMC10386212 DOI: 10.3390/plants12142691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 07/12/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023]
Abstract
Development of non-conventional hybrids responds to the demand for the Elotes Occidentales land-race for production of pozole. The effect of growing cycle (2019, 2020, and 2021) on physical characteristics, flowered grain quality, and phytochemical content of two non-conventional hybrids of pozolero maize, as well as the effect of the presence or absence of pedicel, type of pollination (open and controlled, 2019), and parents (female and male, 2020) on flowered grain quality and content of phytochemical compounds, were evaluated. Size, hardness, color, total phenols, and anthocyanins in unprocessed grain were determined. Yield, volume, and puncture force were measured in flowered grain. Results were analyzed with a factorial arrangement in a completely randomized design. There were significant differences (p ≤ 0.05) in most of the variables studied by effect of crop cycle and hybrid. Non-conventional hybrids had large grains (40 g 100 grains-1), soft endosperm (flotation index > 60), pink-purple color, and phenol and anthocyanin contents similar to those reported for the Elotes Occidentales land-race. The presence or absence of the pedicel did not affect flowered grain quality. Controlled pollination favored anthocyanin synthesis. The female parent determined the anthocyanin content of non-conventional hybrids. Thermal processing reduced anthocyanins by 60%; however, they leached into the flowering broth, so that the pozole made from non-conventional hybrids can have improved nutraceutical value, relative to that of pozole made with Cacahuacintle land-race.
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Affiliation(s)
- Leticia García-Cruz
- Laboratorio de Maíz, Campo Experimental Valle de México, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Km 13.5 Carretera Los Reyes-Texcoco, Coatlinchán 56250, Estado de México, Mexico
| | - María Gricelda Vázquez-Carrillo
- Laboratorio de Maíz, Campo Experimental Valle de México, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Km 13.5 Carretera Los Reyes-Texcoco, Coatlinchán 56250, Estado de México, Mexico
| | - Ricardo Ernesto Preciado-Ortiz
- Programa de Mejoramiento Genético de Maíz, Campo Experimental del Bajío, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Carretera Celaya-San Miguel Allende Km. 6.5, Celaya 38110, Guanajuato, Mexico
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Wang R, Li M, Brennan MA, Dhital S, Kulasiri D, Brennan CS, Guo B. Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds. Compr Rev Food Sci Food Saf 2023; 22:3185-3211. [PMID: 37254305 DOI: 10.1111/1541-4337.13180] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 05/05/2023] [Accepted: 05/06/2023] [Indexed: 06/01/2023]
Abstract
Phenolic compounds can form complexes with starch during food processing, which can modulate the release of phenolic compounds in the gastrointestinal tract and regulate the bioaccessibility of phenolic compounds. The starch-phenolic complexation is determined by the structure of starch, phenolic compounds, and the food processing conditions. In this review, the complexation between starch and phenolic compounds during (hydro)thermal and nonthermal processing is reviewed. A hypothesis on the complexation kinetics is developed to elucidate the mechanism of complexation between starch and phenolic compounds considering the reaction time and the processing conditions. The subsequent effects of complexation on the physicochemical properties of starch, including gelatinization, retrogradation, and digestion, are critically articulated. Further, the release of phenolic substances and the bioaccessibility of different types of starch-phenolics complexes are discussed. The review emphasizes that the processing-induced structural changes of starch are the major determinant modulating the extent and manner of complexation with phenolic compounds. The controlled release of complexes formed between phenolic compounds and starch in the digestive tracts can modify the functionality of starch-based foods and, thus, can be used for both the modulation of glycemic response and the targeted delivery of phenolic compounds.
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Affiliation(s)
- Ruibin Wang
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Ming Li
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Melbourne, Victoria, Australia
| | - Don Kulasiri
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Charles Stephen Brennan
- Riddet Institute, Massey University, Palmerston North, New Zealand
- School of Science, Royal Melbourne Institute of Technology University, Melbourne, Victoria, Australia
| | - Boli Guo
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
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Boateng ID, Kumar R, Daubert CR, Flint-Garcia S, Mustapha A, Kuehnel L, Agliata J, Li Q, Wan C, Somavat P. Sonoprocessing improves phenolics profile, antioxidant capacity, structure, and product qualities of purple corn pericarp extract. ULTRASONICS SONOCHEMISTRY 2023; 95:106418. [PMID: 37094478 PMCID: PMC10149314 DOI: 10.1016/j.ultsonch.2023.106418] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 04/14/2023] [Accepted: 04/18/2023] [Indexed: 05/03/2023]
Abstract
For the first time, purple corn pericarp (PCP) was converted to polyphenol-rich extract using two-pot ultrasound extraction technique. According to Plackett-Burman design (PBD), the significant extraction factors were ethanol concentration, extraction time, temperature, and ultrasonic amplitude that affected total anthocyanins (TAC), total phenolic content (TPC), and condensed tannins (CT). These parameters were further optimized using the Box-Behnken design (BBD) method for response surface methodology (RSM). The RSM showed a linear curvature for TAC and a quadratic curvature for TPC and CT with a lack of fit > 0.05. Under the optimum conditions (ethanol (50%, v/v), time (21 min), temperature (28 °C), and ultrasonic amplitude (50%)), a maximum TAC, TPC, and CT of 34.99 g cyanidin/kg, 121.26 g GAE/kg, and 260.59 of EE/kg, respectively were obtained with a desirability value 0.952. Comparing UAE to microwave extraction (MAE), it was found that although UAE had a lower extraction yield, TAC, TPC, and CT, the UAE gave a higher individual anthocyanin, flavonoid, phenolic acid profile, and antioxidant activity. The UAE took 21 min, whereas MAE took 30 min for maximum extraction. Regarding product qualities, UAE extract was superior, with a lower total color change (ΔE) and a higher chromaticity. Structural characterization using SEM showed that MAE extract had severe creases and ruptures, whereas UAE extract had less noticeable alterations and was attested by an optical profilometer. This shows that ultrasound, might be used to extract phenolics from PCP as it requires lesser time and improves phenolics, structure, and product qualities.
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Affiliation(s)
- Isaac Duah Boateng
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Ravinder Kumar
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Christopher R Daubert
- College of Agriculture, Food, and Natural Resources, University of Missouri, Columbia, MO 65211, United States of America.
| | - Sherry Flint-Garcia
- US Department of Agriculture, Plant Genetics Research Unit, Columbia, MO 65211, United States of America.
| | - Azlin Mustapha
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Lucas Kuehnel
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
| | - Joseph Agliata
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Qianwei Li
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
| | - Caixia Wan
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
| | - Pavel Somavat
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America; Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
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Simić M, Nikolić V, Škrobot D, Srdić J, Perić V, Despotović S, Žilić S. Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12091812. [PMID: 37176872 PMCID: PMC10181262 DOI: 10.3390/plants12091812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/21/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023]
Abstract
Considering the great potential of black soybean seed coat as a source of bioactive compounds, the objective of this study was to investigate the effect of anthocyanin-rich brine from the seed coat on functional properties of pickled baby corn, as well as its sensory properties. Given that the ears of sweet corn, popping corn and semi-flint corn were used for pickling in the pre-pollination phase, the effect of genotype and its growing stage on the chemical composition of Baby corn product was also taken into consideration. The brine of black soybean with a total anthocyanins content of 11,882.9 mg CGE/kg (cyanidin 3-glucoside equivalent) and an antioxidant capacity of 399.5 mmol Trolox Eq/kg determined by QUENCHER method had a positive impact on the functional potential of baby corn products. The content of total anthocyanins in the obtained products ranged from 748.6 to 881.2 mg CGE/kg, the predominant anthocyanin was cyanidin-3-glucoside (184.6 to 247.5 μg/g), while their colour was red. Compared to the commercial sample, baby corn products pickled in the enriched solution had a 26% to 46% and 17% to 26% higher content of total free phenolic compounds and antioxidant capacity, respectively. Contrarily, the control sample had higher sugar and fibre content. As established, pickled popping corn had the best sensory properties.
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Affiliation(s)
- Marijana Simić
- Department of Food Technology and Biochemistry, Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11185 Belgrade, Serbia
| | - Valentina Nikolić
- Department of Food Technology and Biochemistry, Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11185 Belgrade, Serbia
| | - Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena Srdić
- Plant Breeding Department, Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11185 Belgrade, Serbia
| | - Vesna Perić
- Plant Breeding Department, Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11185 Belgrade, Serbia
| | - Saša Despotović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Slađana Žilić
- Department of Food Technology and Biochemistry, Maize Research Institute, Zemun Polje, Slobodana Bajića 1, 11185 Belgrade, Serbia
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Bani C, Di Lorenzo C, Restani P, Mercogliano F, Colombo F. Phenolic Profile and In Vitro Antioxidant Activity of Different Corn and Rice Varieties. PLANTS (BASEL, SWITZERLAND) 2023; 12:448. [PMID: 36771533 PMCID: PMC9920881 DOI: 10.3390/plants12030448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/13/2023] [Accepted: 01/15/2023] [Indexed: 06/18/2023]
Abstract
Celiac disease (CD) is an autoimmune disease. To date, the only universally recognized treatment for CD is the gluten-free diet (GFD). Despite the GFD, a state of inflammation and oxidative stress could remain at the intestinal level of celiac patients. Several components of the diet, such as phenolic compounds with known antioxidant properties, could play a protective role in the inflammatory state of patients with CD. The objective of this study was the characterization of the phenolic profile and the antioxidant capacity of pigmented cereals (rice and corn) from the Italian market and farms. Different in vitro methods were applied: Folin-Ciocalteu assay, pH differential method, DPPH assay, TEAC assay, and High-Performance Thin Layer Chromatography technique. According to the results, pigmented varieties are possible valuable sources of phenolic compounds and anthocyanins with high antioxidant activity. They could be used as alternative ingredients for the formulation of gluten-free products.
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Affiliation(s)
- Corinne Bani
- Department of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, 20133 Milan, Italy
| | - Chiara Di Lorenzo
- Department of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, 20133 Milan, Italy
| | - Patrizia Restani
- Department of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, 20133 Milan, Italy
- Coordinating Research Center (CRC) “Innovation for Well-Being and Environment”, Università degli Studi di Milano, 20133 Milan, Italy
| | - Francesca Mercogliano
- Department of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, 20133 Milan, Italy
| | - Francesca Colombo
- Department of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, 20133 Milan, Italy
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13
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Shahidi F, Hossain A. Importance of Insoluble-Bound Phenolics to the Antioxidant Potential Is Dictated by Source Material. Antioxidants (Basel) 2023; 12:antiox12010203. [PMID: 36671065 PMCID: PMC9854999 DOI: 10.3390/antiox12010203] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 01/11/2023] [Accepted: 01/13/2023] [Indexed: 01/19/2023] Open
Abstract
Insoluble-bound phenolics (IBPs) are extensively found in the cell wall and distributed in various tissues/organs of plants, mainly cereals, legumes, and pulses. In particular, IBPs are mainly distributed in the protective tissues, such as seed coat, pericarp, and hull, and are also available in nutritional tissues, including germ, epicotyl, hypocotyl radicle, and endosperm, among others. IBPs account for 20-60% of the total phenolics in food matrices and can exceed 70% in leaves, flowers, peels, pulps, seeds, and other counterparts of fruits and vegetables, and up to 99% in cereal brans. These phenolics are mostly covalently bound to various macromolecules such as hemicellulose, cellulose, structural protein, arabinoxylan, and pectin, which can be extracted by acid, alkali, or enzymatic hydrolysis along with various thermal and non-thermal treatments. IBPs obtained from various sources exhibited a wide range of biological activities, including antioxidant, anti-inflammatory, antihypertensive, anticancer, anti-obesity, and anti-diabetic properties. In this contribution, the chemistry, distribution, biological activities, metabolism, and extraction methods of IBPs, and how they are affected by various treatments, are summarized. In particular, the effect of thermal and non-thermal processing on the release of IBPs and their antioxidant potential is discussed.
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14
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Ranilla LG, Zolla G, Afaray-Carazas A, Vera-Vega M, Huanuqueño H, Begazo-Gutiérrez H, Chirinos R, Pedreschi R, Shetty K. Integrated metabolite analysis and health-relevant in vitro functionality of white, red, and orange maize ( Zea mays L.) from the Peruvian Andean race Cabanita at different maturity stages. Front Nutr 2023; 10:1132228. [PMID: 36925963 PMCID: PMC10011086 DOI: 10.3389/fnut.2023.1132228] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Accepted: 02/09/2023] [Indexed: 03/04/2023] Open
Abstract
The high maize (Zea mays L.) diversity in Peru has been recognized worldwide, but the investigation focused on its integral health-relevant and bioactive characterization is limited. Therefore, this research aimed at studying the variability of the primary and the secondary (free and dietary fiber-bound phenolic, and carotenoid compounds) metabolites of three maize types (white, red, and orange) from the Peruvian Andean race Cabanita at different maturity stages (milk-S1, dough-S2, and mature-S3) using targeted and untargeted methods. In addition, their antioxidant potential, and α-amylase and α-glucosidase inhibitory activities relevant for hyperglycemia management were investigated using in vitro models. Results revealed a high effect of the maize type and the maturity stage. All maize types had hydroxybenzoic and hydroxycinnamic acids in their free phenolic fractions, whereas major bound phenolic compounds were ferulic acid, ferulic acid derivatives, and p-coumaric acid. Flavonoids such as luteolin derivatives and anthocyanins were specific in the orange and red maize, respectively. The orange and red groups showed higher phenolic ranges (free + bound) (223.9-274.4 mg/100 g DW, 193.4- 229.8 mg/100 g DW for the orange and red maize, respectively) than the white maize (162.2-225.0 mg/100 g DW). Xanthophylls (lutein, zeaxanthin, neoxanthin, and a lutein isomer) were detected in all maize types. However, the orange maize showed the highest total carotenoid contents (3.19-5.87 μg/g DW). Most phenolic and carotenoid compounds decreased with kernel maturity in all cases. In relation to the primary metabolites, all maize types had similar fatty acid contents (linoleic acid > oleic acid > palmitic acid > α-linolenic acid > stearic acid) which increased with kernel development. Simple sugars, alcohols, amino acids, free fatty acids, organic acids, amines, and phytosterols declined along with grain maturity and were overall more abundant in white maize at S1. The in vitro functionality was similar among Cabanita maize types, but it decreased with the grain development, and showed a high correlation with the hydrophilic free phenolic fraction. Current results suggest that the nutraceutical characteristics of orange and white Cabanita maize are better at S1 and S2 stages while the red maize would be more beneficial at S3.
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Affiliation(s)
- Lena Gálvez Ranilla
- Laboratory of Research in Food Science, Universidad Catolica de Santa Maria, Arequipa, Perú.,Escuela Profesional de Ingeniería de Industria Alimentaria, Departamento de Ciencias e Ingenierías Biológicas y Químicas, Facultad de Ciencias e Ingenierías Biológicas y Químicas, Universidad Catolica de Santa Maria, Arequipa, Perú
| | - Gastón Zolla
- Laboratorio de Fisiología Molecular de Plantas, PIPS de Cereales y Granos Nativos, Facultad de Agronomía, Universidad Nacional Agraria La Molina, Lima, Perú
| | - Ana Afaray-Carazas
- Laboratory of Research in Food Science, Universidad Catolica de Santa Maria, Arequipa, Perú
| | - Miguel Vera-Vega
- Laboratorio de Fisiología Molecular de Plantas, PIPS de Cereales y Granos Nativos, Facultad de Agronomía, Universidad Nacional Agraria La Molina, Lima, Perú
| | - Hugo Huanuqueño
- Programa de Investigación y Proyección Social en Maíz, Facultad de Agronomía, Universidad Nacional Agraria La Molina, Lima, Perú
| | - Huber Begazo-Gutiérrez
- Estación Experimental Agraria Arequipa, Instituto Nacional de Innovación Agraria (INIA), Arequipa, Perú
| | - Rosana Chirinos
- Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Lima, Perú
| | - Romina Pedreschi
- Escuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile.,Millennium Institute Center for Genome Regulation (CRG), Santiago, Chile
| | - Kalidas Shetty
- Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
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15
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Dragičević V, Brankov M, Stoiljković M, Tolimir M, Kanatas P, Travlos I, Simić M. Kernel color and fertilization as factors of enhanced maize quality. FRONTIERS IN PLANT SCIENCE 2022; 13:1027618. [PMID: 36479516 PMCID: PMC9720313 DOI: 10.3389/fpls.2022.1027618] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Accepted: 11/02/2022] [Indexed: 06/17/2023]
Abstract
Maize is an important staple crop and a significant source of various nutrients. We aimed to determine the macronutrients, antioxidants, and essential elements in maize genotypes (white, yellow, and red kernel) using three different fertilizers, which could be used as a basis to increase the nutrient density of maize. The fertilizer treatments used bio- and organic fertilizers as a sustainable approach, urea, as a commonly used mineral fertilizer, and the control (no fertilization). We evaluated the yield, concentration of macronutrient (protein, oil, and starch), nonenzymatic antioxidants (phenolics, yellow pigment, total glutathione (GSH), and phytic phosphorus), and reduction capacity of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, as well as essential elements that are commonly deficient in the diet (Mg, Ca, Fe, Mn, Zn, Cu, and S) and their relationships with phytic acid. The genotype expressed the strongest effect on the variability of grain yield and the analyzed grain constituents. The red-kernel hybrid showed the greatest accumulation of protein, oil, phenolics, and essential elements (Ca, Fe, Cu, and S) than a yellow and white hybrid, especially in the biofertilizer treatment. The yellow kernel had the highest concentrations of yellow pigment, GSH, phytic phosphorous, Mg, Mn, and Zn (19.61 µg g-1, 1,134 nmol g-1, 2.63 mg g-1, 1,963 µg g-1, 11.7 µg g-1, and 33.9 µg g-1, respectively). The white kernel had a greater starch concentration (2.5% higher than that in the red hybrid) and the potential bioavailability of essential metals, particularly under no fertilization. This supports the significance of white maize as a staple food in many traditional diets across the world. Urea was important for the enhancement of the antioxidant status (with 88.0% reduction capacity for the DPPH radical) and increased potential Zn bioavailability in the maize kernels (13.3% higher than that in the biofertilizer treatment). This study underlines the differences in the yield potential and chemical composition of red, yellow, and white-kernel maize and their importance as a necessary part of a sustainable human diet. This information can help determine the most appropriate genotype based on the antioxidants and/or essential elements targeted for kernel improvement.
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Affiliation(s)
- Vesna Dragičević
- Group for Agro-ecology and Cropping Practices, Department for Breeding, Maize Research Institute “Zemun Polje”, Belgrade, Serbia
| | - Milan Brankov
- Group for Agro-ecology and Cropping Practices, Department for Breeding, Maize Research Institute “Zemun Polje”, Belgrade, Serbia
| | - Milovan Stoiljković
- Laboratory of Physical Chemistry, Vinča Institute of Nuclear Sciences, Belgrade, Serbia
| | - Miodrag Tolimir
- Group for Agro-ecology and Cropping Practices, Department for Breeding, Maize Research Institute “Zemun Polje”, Belgrade, Serbia
| | | | - Ilias Travlos
- Laboratory of Agronomy, Agricultural University of Athens, Athens, Greece
| | - Milena Simić
- Group for Agro-ecology and Cropping Practices, Department for Breeding, Maize Research Institute “Zemun Polje”, Belgrade, Serbia
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16
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Peralta-Veran L, Espinosa-Leal C, Escalante-Aburto A, Preciado-Ortiz RE, Puente-Garza CA, Serna-Saldivar SO, García-Lara S. Effects of pozole broth production on phenolic acids and antioxidant activity of specialty maize landraces. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Vukadinović J, Srdić J, Tosti T, Dragičević V, Kravić N, Drinić SM, Milojković-Opsenica D. Alteration in phytochemicals from sweet maize in response to domestic cooking and frozen storage. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Razgonova M, Zinchenko Y, Pikula K, Tekutyeva L, Son O, Zakharenko A, Kalenik T, Golokhvast K. Spatial Distribution of Polyphenolic Compounds in Corn Grains (Zea mays L. var. Pioneer) Studied by Laser Confocal Microscopy and High-Resolution Mass Spectrometry. PLANTS 2022; 11:plants11050630. [PMID: 35270099 PMCID: PMC8912282 DOI: 10.3390/plants11050630] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 02/22/2022] [Accepted: 02/23/2022] [Indexed: 12/23/2022]
Abstract
Desirable changes in the biochemical composition of food plants is a key outcome of breeding strategies. The subsequent localization of nutritional phytochemicals in plant tissues gives important information regarding the extent of their synthesis across a tissue. We performed a detailed metabolomic analysis of phytochemical substances of grains from Zea mays L. (var. Pioneer) by tandem mass spectrometry and localization by confocal microscopy. We found that anthocyanins are located mainly in the aleurone layer of the grain. High-performance liquid chromatography in combination with ion trap tandem mass spectrometry revealed the presence of 56 compounds, including 30 polyphenols. This method allows for effective and rapid analysis of anthocyanins by plotting their distribution in seeds and grains of different plants. This approach will permit a more efficient screening of phenotypic varieties during food plant breeding.
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Affiliation(s)
- Mayya Razgonova
- Institute of Life Science and Biomedicine, Far Eastern Federal University, 10 Ajax Bay, Russky Island, 690922 Vladivostok, Russia; (L.T.); (O.S.); (T.K.)
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, B. Morskaya 42-44, 190000 Saint Petersburg, Russia;
- Correspondence:
| | - Yulia Zinchenko
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, B. Morskaya 42-44, 190000 Saint Petersburg, Russia;
| | - Konstantin Pikula
- Polytechnical Institute, Far Eastern Federal University, 10 Ajax Bay, Russky Island, 690922 Vladivostok, Russia; (K.P.); (K.G.)
- Federal Research Center the Yakut Scientific Center of the Siberian Branch of the Russian Academy of Sciences, 2, Petrovskogo Str., 677000 Yakutsk, Russia
| | - Lyudmila Tekutyeva
- Institute of Life Science and Biomedicine, Far Eastern Federal University, 10 Ajax Bay, Russky Island, 690922 Vladivostok, Russia; (L.T.); (O.S.); (T.K.)
| | - Oksana Son
- Institute of Life Science and Biomedicine, Far Eastern Federal University, 10 Ajax Bay, Russky Island, 690922 Vladivostok, Russia; (L.T.); (O.S.); (T.K.)
| | - Alexander Zakharenko
- Siberian Federal Scientific Centre of Agrobiotechnology, Centralnaya, Presidium, 633501 Krasnoobsk, Russia;
- Laboratory of Supercritical Fluid Research and Application in Agrobiotechnology, The National Research Tomsk State University, 36, Lenin Avenue, 634050 Tomsk, Russia
| | - Tatiana Kalenik
- Institute of Life Science and Biomedicine, Far Eastern Federal University, 10 Ajax Bay, Russky Island, 690922 Vladivostok, Russia; (L.T.); (O.S.); (T.K.)
| | - Kirill Golokhvast
- Polytechnical Institute, Far Eastern Federal University, 10 Ajax Bay, Russky Island, 690922 Vladivostok, Russia; (K.P.); (K.G.)
- Siberian Federal Scientific Centre of Agrobiotechnology, Centralnaya, Presidium, 633501 Krasnoobsk, Russia;
- Pacific Geographical Institute, Far Eastern Branch of the Russian Academy of Sciences, Radio 7, 690041 Vladivostok, Russia
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19
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Li Z, Chen X, Liu G, Li J, Zhang J, Cao Y, Miao J. Antioxidant Activity and Mechanism of Resveratrol and Polydatin Isolated from Mulberry ( Morus alba L.). Molecules 2021; 26:molecules26247574. [PMID: 34946655 PMCID: PMC8709137 DOI: 10.3390/molecules26247574] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 11/29/2021] [Accepted: 12/08/2021] [Indexed: 11/16/2022] Open
Abstract
Natural stilbenes have unique physiological effects, such as anti-senile dementia, anti-cancer, anti-bacterial, lowering blood lipid, and other important biological functions, which have attracted great attention from scholars in recent years. In this study, two stilbene compounds, resveratrol (RES) and polydatin (PD), were isolated from Mulberry (Morus alba L.), and their antioxidant activity and mechanism were investigated. The results showed that the contents of RES and PD in mulberry roots were 32.45 and 3.15 μg/g, respectively, significantly higher than those in mulberry fruits (0.48 and 0.0020 μg/g) and mulberry branches (5.70 and 0.33 μg/g). Both RES and PD showed high antioxidant potential by DPPH, ABTS free-scavenging methods, and ORAC assay, and provided protection against oxidative damage in HepG2 cells by increased catalase (CAT) activity, superoxide dismutase (SOD) activity, and Glutathione (GSH) content, and decreasing generation of reactive oxygen species (ROS), lactate dehydrogenase (LDH) level, and malondialdehyde (MDA) content. Therefore, RES and PD treatment could be effective for attenuating AAPH-induced oxidative stress in HepG2 cells. This study will promote the development and application of stilbene compounds. Furthermore, the RES and PD could be used as antioxidant supplements in functional foods, cosmetics, or pharmaceuticals, contributing to health improvement.
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Affiliation(s)
- Ziwei Li
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (Z.L.); (X.C.); (G.L.); (J.L.); (Y.C.)
| | - Xiaoman Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (Z.L.); (X.C.); (G.L.); (J.L.); (Y.C.)
| | - Guo Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (Z.L.); (X.C.); (G.L.); (J.L.); (Y.C.)
| | - Jun Li
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (Z.L.); (X.C.); (G.L.); (J.L.); (Y.C.)
| | - Jinglin Zhang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing 100048, China
- Correspondence: (J.Z.); (J.M.); Tel.: +86-10-68985382 (J.Z.); +86-20-85286234 (J.M.)
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (Z.L.); (X.C.); (G.L.); (J.L.); (Y.C.)
| | - Jianyin Miao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China; (Z.L.); (X.C.); (G.L.); (J.L.); (Y.C.)
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing 100048, China
- Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi University for Nationalities, Nanning 530006, China
- Correspondence: (J.Z.); (J.M.); Tel.: +86-10-68985382 (J.Z.); +86-20-85286234 (J.M.)
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20
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Wang Z, Yang Z, Liu J, Hao Y, Sun B, Wang J. Potential Health Benefits of Whole Grains: Modulation of Mitochondrial Biogenesis and Energy Metabolism. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14065-14074. [PMID: 34775748 DOI: 10.1021/acs.jafc.1c05527] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Mitochondria play an essential role in maintaining cellular metabolic homeostasis. However, its dysfunction will cause different pathophysiological consequences. A specific mechanism of action has been developed by cells to adapt to changes in physiological conditions or in response to different stimuli, by meditating mitochondrial number, structure, and energy metabolism. Whole grains are considered healthier than refined grains for their higher amounts of bioactive components, with proven multiple health benefits. The modulation of an appropriate mitochondrial function contributes to the bioactive-component-based health improvements. Thus, this review aims to represent current studies that identify the impact of natural bioactive components in whole grains against metabolic disorders by modulating mitochondrial biogenesis and energy metabolism. It seems most attractive to aim nutritional intervention at the prevention or treatment of metabolic abnormalities and hence to target dietary management at improvement of mitochondrial function.
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Affiliation(s)
- Ziyuan Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, People's Republic of China
| | - Zihui Yang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, People's Republic of China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, People's Republic of China
| | - Yiming Hao
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, People's Republic of China
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, People's Republic of China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, People's Republic of China
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21
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Li J, Li W, Deng Z, Li H, Yu Y, Zhang B. Comparison of free, conjugated, and insoluble-bound phenolics and their antioxidant activities in oven-drying and freeze-drying bamboo (Phyllostachys edulis) shoot tips. J Food Sci 2021; 86:4223-4243. [PMID: 34383327 DOI: 10.1111/1750-3841.15881] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 05/28/2021] [Accepted: 07/19/2021] [Indexed: 11/29/2022]
Abstract
Bamboo(Phyllostachys edulis) shoot was reported to be rich in phenolics. In the present study, free phenolics, conjugated phenolics, and insoluble-bound phenolics of oven-drying and freeze-drying bamboo shoot tips were extracted and separated, of which total phenolic content (TPC), total flavonoid content (TFC), and their antioxidant activities were determined. Phenolics of different binding forms were qualitatively analyzed using HPLC-ESI-QqQ-MS. A total of 22, 41, and 28 compounds were confirmed or tentatively identified in free, conjugated, and insoluble-bound phenolic extraction, respectively. The majority of the identified compounds were organic acids and phenolic acids. Oven-drying samples exhibited higher TPC (10.53-24.92 mg GAE/100 g DW) and TFC (5.80-33.27 mg CE/100 g DW) values, and stronger antioxidant activities (DPPH, ABTS, and FRAP) than freeze-drying (TPC: 1.67-15.28 mg GAE/100 g DW, TFC: 1.43-29.05 mg CE/100 g DW). Insoluble-bound phenolics were the major contributor to the total antioxidant activity. The present study investigated the phenolics composition and antioxidant activities of different binding forms in bamboo shoot tip comprehensively, and provided available information for their high-value deep-processing.
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Affiliation(s)
- Jiaqiao Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.,School of Public Health, Xi'an Jiaotong University, Xi'an, Shaanxi, China
| | - Wenting Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Yan Yu
- School of Public Health, Xi'an Jiaotong University, Xi'an, Shaanxi, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
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22
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Sun X, Ma L, Lux PE, Wang X, Stuetz W, Frank J, Liang J. The distribution of phosphorus, carotenoids and tocochromanols in grains of four Chinese maize (Zea mays L.) varieties. Food Chem 2021; 367:130725. [PMID: 34390908 DOI: 10.1016/j.foodchem.2021.130725] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 07/07/2021] [Accepted: 07/27/2021] [Indexed: 11/26/2022]
Abstract
Grains of three specialty maize varieties and one conventional maize variety cultivated in China were collected and dissected to obtain the germ, endosperm, and pericarp fraction, and the distribution pattern of phosphorus, carotenoids, and tocochromanols was determined. The results showed that phytochemical contents varied significantly among different maize fractions. The germ fraction accounted for 78.3 to 86.5% of the total phosphorus present in the maize kernels. Over 86.9% of carotenoids were located in the endosperm. Except for waxy maize, 64.5 to 74.8% of the tocochromanols were contributed by the germ. Considerable differences in phytochemical contents were observed between the genotypes. Waxy maize contained the highest content of tocopherols, tocotrienols and tocochromanols meanwhile waxy maize had the lowest carotenoid and phytate phosphorus content. High lysine maize contained the highest levels in carotenoids and lowest tocochromanols. Over all, total carotenoids were significantly inversely associated with total tocochromanols.
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Affiliation(s)
- Xiaohong Sun
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Lei Ma
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Peter E Lux
- Department of Food Biofunctionality, Institute of Nutritional Sciences, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Xuan Wang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, PR China
| | - Wolfgang Stuetz
- Department of Food Biofunctionality, Institute of Nutritional Sciences, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Jan Frank
- Department of Food Biofunctionality, Institute of Nutritional Sciences, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Jianfen Liang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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23
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The nutritional and physicochemical properties of whole corn slurry prepared by a novel industry-scale microfluidizer system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111096] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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Nutritional, antioxidant and phytochemical characterization of healthy ready-to-eat expanded snack produced from maize/common bean mixture by extrusion. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111053] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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25
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Abstract
Modern sweet corn is distinguished from other vegetable corns by the presence of one or more recessive alleles within the maize endosperm starch synthesis pathway. This results in reduced starch content and increased sugar concentration when consumed fresh. Fresh sweet corn originated in the USA and has since been introduced in countries around the World with increasing popularity as a favored vegetable choice. Several reviews have been published recently on endosperm genetics, breeding, and physiology that focus on the basic biology and uses in the US. However, new questions concerning sustainability, environmental care, and climate change, along with the introduction of sweet corn in other countries have produced a variety of new uses and research activities. This review is a summary of the sweet corn research published during the five years preceding 2021.
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26
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Functional ingredients present in whole-grain foods as therapeutic tools to counteract obesity: Effects on brown and white adipose tissues. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.055] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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27
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Mladenović-Drinić S, Vukadinović J, Srdić J, Milašinović-Šeremešić M, Anđelković V. Effect of cooking on the content of carotenoids and tocopherols in sweet corn. FOOD AND FEED RESEARCH 2021. [DOI: 10.5937/ffr48-31960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Taste and nutritional value make sweet corn a valued plant and an important component of the human diet worldwide. Kernel nutritive composition of sweet corn has been reported in various papers, but a description of carotenoid and tocopherols profile, especially after cooking is scarce. Therefore, the present study was carried out to compare the carotenoid and tocopherol content in sweet corn before and after cooking. Contents of b-carotene, lutein+zeaxanthin and tocopherols (d-T, b+g-T, a-T) in the kernels of twelve sweet corn hybrids were determined by High-Performance Liquid Chromatography (HPLC) and were expressed as the mean value of three independent measurements. Both genotype and cooking affected the content of the carotenoids and tocopherols in the kernel. The highest content of total carotenoids before and after cooking was found in hybrid ZP486/1su (27.77/45.28 µg/g) whereas the lowest content was in hybrid ZP 355su (10.27 µg/g) before cooking i.e. in hybrid ZP 347su (24.55 µg/g) after cooking. The cooking resulted in a significant increase in the content of total carotenoids and tocopherols, lutein+zeaxanthin, and b-carotene in all hybrids, except the ZP504su in which the b-carotene content decreased. An increase in a-tocopherol after cooking was observed in hybrids ZP485/1su and ZP484/1su, while a decrease was in hybrids ZP481/1su, ZP486/1su and ZP477/2su. The results showed that increasing micronutrient content is genotype-dependent. This study confirmed that cooking increases the nutritional value of sweet corn and gives it additional value in terms of functional food.
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28
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Mladenović-Drinić S, Vukadinović J, Srdić J, Milašinović-Šeremešić M, Anđelković V. Effect of cooking on the content of carotenoids and tocopherols in sweet corn. FOOD AND FEED RESEARCH 2021. [DOI: 10.5937/ffr0-31960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Taste and nutritional value make sweet corn a valued plant and an important component of the human diet worldwide. Kernel nutritive composition of sweet corn has been reported in various papers, but a description of carotenoid and tocopherols profile, especially after cooking is scarce. Therefore, the present study was carried out to compare the carotenoid and tocopherol content in sweet corn before and after cooking. Contents of b-carotene, lutein+zeaxanthin and tocopherols (d-T, b+g-T, a-T) in the kernels of twelve sweet corn hybrids were determined by High-Performance Liquid Chromatography (HPLC) and were expressed as the mean value of three independent measurements. Both genotype and cooking affected the content of the carotenoids and tocopherols in the kernel. The highest content of total carotenoids before and after cooking was found in hybrid ZP486/1su (27.77/45.28 µg/g) whereas the lowest content was in hybrid ZP 355su (10.27 µg/g) before cooking i.e. in hybrid ZP 347su (24.55 µg/g) after cooking. The cooking resulted in a significant increase in the content of total carotenoids and tocopherols, lutein+zeaxanthin, and b-carotene in all hybrids, except the ZP504su in which the b-carotene content decreased. An increase in a-tocopherol after cooking was observed in hybrids ZP485/1su and ZP484/1su, while a decrease was in hybrids ZP481/1su, ZP486/1su and ZP477/2su. The results showed that increasing micronutrient content is genotype-dependent. This study confirmed that cooking increases the nutritional value of sweet corn and gives it additional value in terms of functional food.
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Zavala-López M, Flint-García S, García-Lara S. Compositional Variation in Trans-Ferulic, p-coumaric, and Diferulic Acids Levels Among Kernels of Modern and Traditional Maize ( Zea mays L.) Hybrids. Front Nutr 2020; 7:600747. [PMID: 33415122 PMCID: PMC7783196 DOI: 10.3389/fnut.2020.600747] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Accepted: 11/24/2020] [Indexed: 11/13/2022] Open
Abstract
Maize is one of the most heterogenous cereals worldwide in terms of yield, physical characteristics, and biochemical composition due to its natural diversity. Nowadays the use of maize hybrids is extensive, while the use of landraces is mostly local. Both have become an important genetic resource useful to identify or generate varieties with desirable characteristics to overcome challenges of agronomic performance, nutritional quality, and functionality. In terms of functionality, one of the most studied families of compounds are phenolic acids. These compounds have been associated with the improvement of human health because of their antioxidant capacity. To evaluate the diversity of phenolic compounds in maize, two collections, the Nested Association Mapping (NAM) founders and 24 landraces, were crossed with B73. Phenolic compounds were extracted and quantified by HPLC-PDA. Soluble and cell wall phenolic acids were identified and significant differences between and within the NAM and Landrace collections were assessed. Soluble p-coumaric acid quantification of B73 × NAM hybrids presented high variation as the range went from 14.45 to 132.34 μg/ g dw. In the case of B73 × Landrace hybrids, wide variation was also found, ranging 25.77-120.80 μg/g dw. For trans-ferulic acid, significant variation was found in both hybrid groups: B73 × NAM presented an average of 157.44 μg/g dw (61.02-411.13 μg/g dw) whereas the B73 × Landrace hybrids average was 138.02 μg/g dw (49.32-476.28 μg/g dw). In cell wall p-coumaric acid, a range from 30.93 to 83.69 μg/g dw and 45.06 to 94.98 μg/g dw was found for landrace and NAM hybrids, respectively. For cell wall trans-ferulic acid, a range from 1,641.47 to 2,737.38 μg/g dw and 826.07 to 2,536.40 μg/g dw was observed for landrace and NAM hybrids, respectively. Significant differences between hybrid groups were found in p-coumaric acid, for both soluble and cell wall-bounded. Therefore, maize hybrids produced by conventional techniques using both modern and traditional varieties showed a high diversity in terms of phenolic compounds, denoting the role of these compounds in the maize ability to endure different environment conditions. This study provides a platform of comparison through the unveiling of maize phenolic compounds for future breeding efforts.
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Affiliation(s)
| | - Sherry Flint-García
- Agricultural Research Service, U.S. Department of Agriculture, Columbia, MO, United States
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30
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Hu X, Liu H, Yu Y, Li G, Qi X, Li Y, Li T, Guo X, Liu RH. Accumulation of phenolics, antioxidant and antiproliferative activity of sweet corn (
Zea mays
L.) during kernel maturation. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14879] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiaodan Hu
- School of Food Science and Engineering South China University of Technology Guangzhou510641China
| | - Haiying Liu
- School of Food Science and Engineering South China University of Technology Guangzhou510641China
| | - Yongtao Yu
- Crop Research Institute Guangdong Academy of Agricultural Sciences Guangzhou510640China
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangzhou510640China
| | - Gaoke Li
- Crop Research Institute Guangdong Academy of Agricultural Sciences Guangzhou510640China
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangzhou510640China
| | - Xitao Qi
- Crop Research Institute Guangdong Academy of Agricultural Sciences Guangzhou510640China
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangzhou510640China
| | - Yuliang Li
- Crop Research Institute Guangdong Academy of Agricultural Sciences Guangzhou510640China
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangzhou510640China
| | - Tong Li
- Department of Food Science Cornell University Stocking Hall Ithaca NY14853USA
| | - Xinbo Guo
- School of Food Science and Engineering South China University of Technology Guangzhou510641China
| | - Rui Hai Liu
- Department of Food Science Cornell University Stocking Hall Ithaca NY14853USA
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31
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Méndez-Lagunas LL, Cruz-Gracida M, Barriada-Bernal LG, Rodríguez-Méndez LI. Profile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and its bioaccessibility. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:4688-4696. [PMID: 33087979 DOI: 10.1007/s13197-020-04505-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/18/2020] [Accepted: 04/30/2020] [Indexed: 10/24/2022]
Abstract
Varieties of blue maize are used to produce tortillas. The Bolita genotype is frequently underused, despite its rich content of bioactive compounds. The composition of derived products is influenced by maize processing. The impact of processing on the total phenolic content (TPC), phenolic acid profile (PAP), antioxidant activity (AA) and color was evaluated in tortillas produced from blue Bolita landraces. The properties were determined in anatomical fractions, nixtamal, wastewater, masa and tortillas. Vanillic, ferulic, p-coumaric and chlorogenic acids were identified in anatomical fractions. Nejayote had the highest AA. The compounds in the soluble fraction contributed mainly to the AA, whereas the free and bound fractions were largely responsible for the TPC. Syringic and ferulic acids were the most common compounds in the nejayote, and p-coumaric acids were the most common compounds in the masa. Only ferulic acid was detected after simulated gastric digestion, and temperature, pH and milling had an important effect on the PAP.
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Affiliation(s)
- Lilia L Méndez-Lagunas
- Instituto Politécnico Nacional, CIIDIR Oaxaca, Hornos 1003, 71230 Sta. Cruz Xoxocotlán, Oaxaca Mexico
| | - Marlene Cruz-Gracida
- Instituto Politécnico Nacional, CIIDIR Oaxaca, Hornos 1003, 71230 Sta. Cruz Xoxocotlán, Oaxaca Mexico
| | - Luis G Barriada-Bernal
- Consejo Nacional de Ciencia y Tecnología, Hornos 1003, 71230 Sta. Cruz Xoxocotlán, Oaxaca Mexico
| | - Lilia I Rodríguez-Méndez
- Programa de Posgrado en Ciencia de los Materiales, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Querétaro, Libramiento Norponiente, No. 2000, 76230 Fracc. Real de Juriquilla, Querétaro, Qro. Mexico
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32
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Bento-Silva A, Duarte N, Mecha E, Belo M, Vaz Patto MC, Bronze MDR. Hydroxycinnamic Acids and Their Derivatives in Broa, a Traditional Ethnic Maize Bread. Foods 2020; 9:foods9101471. [PMID: 33076483 PMCID: PMC7602622 DOI: 10.3390/foods9101471] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 10/09/2020] [Accepted: 10/12/2020] [Indexed: 12/20/2022] Open
Abstract
Maize is one of the most interesting dietary sources of hydroxycinnamic acids, widely known for their beneficial health effects, namely antioxidant properties. This work aims to identify hydroxycinnamic acids and their derivatives in broa, a Portuguese traditional ethnic maize bread, and corresponding maize flours. Soluble and insoluble phenolic fractions of diverse maize flours and corresponding broas were prepared and analysed by HPLC-DAD-MS/MS (high-performance liquid chromatography coupled with diode array detector and tandem mass spectrometry). Besides free hydroxycinnamic acids, mainly ferulic and p-coumaric acids, several structural isomers and stereoisomers of insoluble ferulic acid dehydrodimers (n = 18) and trimers (n = 11), were also identified. Hydroxycinnamic acid amides consisting of coumaroyl and feruloyl conjugates (n = 22) were present in both soluble and insoluble fractions of maize flours and breads, in different isomeric forms. A new compound was putatively identified as bis-N,N′-diferuloyl putrescine. Additionally, more complex and insoluble hydroxycinnamic acid amides, derived from ferulic acid dehydrodimers (n = 47) and trimers (n = 18), were also putatively identified for the first time, suggesting that hydroxycinnamic acid amides are also linked to maize cell walls. Since hydroxycinnamic derivatives were not only identified in maize flours, but also in broas, they can contribute to the antioxidant properties and beneficial health effects of maize-based foods.
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Affiliation(s)
- Andreia Bento-Silva
- FCT NOVA, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal;
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, Quinta do Marquês, 2780-157 Oeiras, Portugal; (E.M.); (M.B.); (M.C.V.P.)
- FFULisboa, Faculdade de Farmácia da Universidade de Lisboa, Avenida Professor Gama Pinto, 1649-003 Lisboa, Portugal
| | - Noélia Duarte
- iMed.ULisboa, Faculdade de Farmácia, Research Institute for Medicines, Universidade de Lisboa, Avenida Professor Gama Pinto, 1649-003 Lisboa, Portugal;
| | - Elsa Mecha
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, Quinta do Marquês, 2780-157 Oeiras, Portugal; (E.M.); (M.B.); (M.C.V.P.)
| | - Maria Belo
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, Quinta do Marquês, 2780-157 Oeiras, Portugal; (E.M.); (M.B.); (M.C.V.P.)
| | - Maria Carlota Vaz Patto
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, Quinta do Marquês, 2780-157 Oeiras, Portugal; (E.M.); (M.B.); (M.C.V.P.)
| | - Maria do Rosário Bronze
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, Quinta do Marquês, 2780-157 Oeiras, Portugal; (E.M.); (M.B.); (M.C.V.P.)
- iMed.ULisboa, Faculdade de Farmácia, Research Institute for Medicines, Universidade de Lisboa, Avenida Professor Gama Pinto, 1649-003 Lisboa, Portugal;
- iBET, Instituto de Biologia Experimental e Tecnológica, Avenida da República, Quinta do Marquês, 2780-157 Oeiras, Portugal
- Correspondence: ; Tel.: +351-217-946-400
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Kaur N, Singh B, Sharma S, Kumar R. Refinement of a protocol for the assessment of antioxidative activities of normal maize (NM) and quality protein maize (QPM). J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14634] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Navjot Kaur
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Baljit Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Ramesh Kumar
- Principal Scientist ICAR‐ Indian Institute of Maize research Punjab Agricultural University Ludhiana India
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Barros RGC, Pereira UC, Andrade JKS, de Oliveira CS, Vasconcelos SV, Narain N. In vitro gastrointestinal digestion and probiotics fermentation impact on bioaccessbility of phenolics compounds and antioxidant capacity of some native and exotic fruit residues with potential antidiabetic effects. Food Res Int 2020; 136:109614. [PMID: 32846632 DOI: 10.1016/j.foodres.2020.109614] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 07/24/2020] [Accepted: 08/01/2020] [Indexed: 01/27/2023]
Abstract
A bioaccessibility study on polyphenols, flavonoids and antioxidant capacity after the in vitro simulated digestion was evaluated for extract of fruit (caja-umbu, cashew apple, canafistula, cupuassu, soursop, manguba and strawberry) residues. The results show that ORAC assay presented a significant increase (p ≤ 0.05) in bioaccessibility varying from 35.99 ± 0.02% (caja-umbu residue) to 339.83 ± 0.06% (cupuassu residue) after the digestion process. Approximately 15.01 ± 1.54 to 237.77 ± 4.10% of phenolic compounds were bioaccessible after probiotics fermentation. The identification and quantification of phenolic compounds were performed through the UHPLC-QDa-MS system. Catechin and epicatechin were widely detected in all fruit residues. After the gastrointestinal digestion and probiotics fermentation the contents of simple phenolics and hydroxybenzoic acids increased. Also, the α-amylase inhibitory activity exhibited a maximum value of 98.66 ± 1.41% for soursop residue. To the best of our knowledge, for the first time, bioaccessibility study on caja-umbu, canafistula and manguba residues was performed in association with antidiabetic effects. The soursop residue presented the highest bioaccessibility and can be potentially explored for application in functional foods and pharmaceuticals. Therefore, the joint consumption of probiotics and phytochemicals are essential for the effective assimilation by the human organism.
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Affiliation(s)
- Romy Gleyse Chagas Barros
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil.
| | - Ubatã Corrêa Pereira
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil
| | - Julianna Karla Santana Andrade
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil
| | - Christean Santos de Oliveira
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil
| | - Stefanie Vieira Vasconcelos
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil
| | - Narendra Narain
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil
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35
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Gálvez Ranilla L. The Application of Metabolomics for the Study of Cereal Corn ( Zea mays L.). Metabolites 2020; 10:E300. [PMID: 32717792 PMCID: PMC7463750 DOI: 10.3390/metabo10080300] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 12/11/2022] Open
Abstract
Corn (Zea mays L.) is an important cereal crop indigenous to the Americas, where its genetic biodiversity is still preserved, especially among native populations from Mesoamerica and South America. The use of metabolomics in corn has mainly focused on understanding the potential differences of corn metabolomes under different biotic and abiotic stresses or to evaluate the influence of genetic and environmental factors. The increase of diet-linked non-communicable diseases has increased the interest to optimize the content of bioactive secondary metabolites in current corn breeding programs to produce novel functional foods. This review provides perspectives on the role of metabolomics in the characterization of health-relevant metabolites in corn biodiversity and emphasizes the integration of metabolomics in breeding strategies targeting the enrichment of phenolic bioactive metabolites such as anthocyanins in corn kernels.
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Affiliation(s)
- Lena Gálvez Ranilla
- Laboratory of Research in Food Science, Universidad Catolica de Santa Maria, Urb. San Jose s/n, 04013 Arequipa, Peru
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36
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Colín-Chávez C, Virgen-Ortiz JJ, Serrano-Rubio LE, Martínez-Téllez MA, Astier M. Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces. Curr Res Food Sci 2020; 3:189-194. [PMID: 32914134 PMCID: PMC7473334 DOI: 10.1016/j.crfs.2020.05.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Consumers are seeking for native-traditional foods to improve their intake of both nutrients and health-promoting phytochemicals. This study was designed to evaluate the difference in content of nutrients and bioactive compounds from handmade tortillas elaborated by a small-scale artisan producer and tortillas sold by a large food retailer available to consumers. All tortillas were analyzed for chemical composition, dietary fiber, calcium and phytochemical content, antioxidant capacity, and phenolic acids profile. Chemical and nutritional variation in the tortillas was estimated using principal component analysis. Data showed that artisan tortillas made from blue and white maize landraces had significantly (p < 0.05) higher content of nutritional and bioactive compounds compared to those of the supermarket. Handmade blue maize tortillas (HBMT) had a high content of free phenolics content and the highest antioxidant capacity (DPPH and ABTS methods), which was around 1.7–2.1 fold higher than that of commercially produced white maize tortillas (CWMT). Total dietary fiber was higher in HBMT (15.7 ± 1.06 g/100 g) than in CWMT (11.6 ± 0.96 g/100 g). CWMT had the lowest calcium content (42.1 ± 0.9 mg/100 g) compared to handmade tortillas (155.5 ± 4.5 mg/100 g). HPLC results indicated the presence of ferulic, p-coumaric, caffeic, syringic and 4-hydroxybenzoic acids. Interestingly, handmade tortillas from blue maize had 4.5-fold ferulic acid content compared with commercially produced white maize tortillas, consequently it can be a good source of phenolic antioxidants, particularly ferulic acid. This study showed that artisan fresh tortillas had superior nutritional-nutraceutical properties compared to CWMT. Blue tortillas (BT) are a source of nutrients and health-promoting phytochemicals. BT possessed the highest content of dietary fiber, phenolic acids, and anthocyanins. BT had 4.5-fold high ferulic acid compared with commercial white maize tortillas. Importance of tortillas food data generated on people nutrition has been highlighted.
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Affiliation(s)
- Citlali Colín-Chávez
- CONACYT - Centro de Investigación en Alimentación y Desarrollo, A.C. - CIDAM, Km. 8 Antigua Carretera a Pátzcuaro s/n, C.P. 58341, Morelia, Michoacán, México
| | - Jose J Virgen-Ortiz
- CONACYT - Centro de Investigación en Alimentación y Desarrollo, A.C. - CIDAM, Km. 8 Antigua Carretera a Pátzcuaro s/n, C.P. 58341, Morelia, Michoacán, México
| | - Luis E Serrano-Rubio
- CONACYT - Centro de Investigación en Alimentación y Desarrollo, A.C. - CIDAM, Km. 8 Antigua Carretera a Pátzcuaro s/n, C.P. 58341, Morelia, Michoacán, México
| | - Miguel A Martínez-Téllez
- Centro de Investigación en Alimentación y Desarrollo, A. C., Carretera Gustavo Enrique Astiazarán Rosas 46, C.P. 83304, Hermosillo, Sonora, México
| | - Marta Astier
- Centro de Investigaciones en Geografía Ambiental, Universidad Nacional Autónoma de México, Antigua Carretera a Pátzcuaro 8701, C.P. 58190, Morelia, Michoacán, México
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37
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Smith K, Peterson DG. Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs. Molecules 2020; 25:molecules25092261. [PMID: 32403322 PMCID: PMC7249081 DOI: 10.3390/molecules25092261] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/22/2020] [Accepted: 05/05/2020] [Indexed: 11/25/2022] Open
Abstract
Differences in the aroma profiles of extruded maize puffs made from refined grain and whole grain flour were investigated. Gas chromatography/mass spectrometry/olfactometry (GC/MS/O) analysis reported 13 aroma compounds with a flavor dilution (FD) value ≥16. Quantitative analysis identified eight compounds as statistically different, of which seven compounds were higher in concentration in the whole grain sample. Sensory recombination and descriptive analysis further supported the analytical data, with higher mean aroma intensities for cooked, corn chip, roasted, and toasted attributes for the whole grain sample. Generally, the compounds responsible for perceived differences in whole grain maize extruded puffs were associated with increased levels of Maillard reaction products, such as 2-ethyl-3,5-dimethylpyrazine and 2-acetyl-2-thiazoline.
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Affiliation(s)
- Kenneth Smith
- Department of Food Science and Nutrition, 1334 Eckles Avenue, 145 FScN Building, University of Minnesota, St. Paul, MN 55108, USA;
| | - Devin G. Peterson
- Department of Food Science and Technology, 2015 Fyffe Rd., 317 Parker Food Science & Technology Building, The Ohio State University, Columbus, OH 43210, USA
- Correspondence: ; Tel.: +01-614-688-2723
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38
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Wang Z, Li S, Ge S, Lin S. Review of Distribution, Extraction Methods, and Health Benefits of Bound Phenolics in Food Plants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3330-3343. [PMID: 32092268 DOI: 10.1021/acs.jafc.9b06574] [Citation(s) in RCA: 117] [Impact Index Per Article: 29.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Phenolic compounds are important functional bioactive substances distributed in various food plants. They have gained wide interest from researchers due to their multiple health benefits. There are two forms of phenolic compounds: free form and bound form. The latter is also called bound phenolics (BPs), which are found mainly in the cell wall and distributed in various tissues/organs of the plant body. They can either chemically bind to macromolecules and food matrixes or be physically entrapped in food matrixes and intact cells. Various isolation methods, including chemical, biological, and physical methods, have been employed to extract BPs from plants. BPs have been shown to have strong biological activities, including antioxidant, probiotic, anticancer, anti-inflammation, antiobesity, and antidiabetic effects as well as beneficial effects on central nervous system diseases. This review summarizes research findings on these topics to help in better understanding of BPs and provide comprehensive information on their health effects.
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Affiliation(s)
- Zhenyu Wang
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition (Ministry of Education), Fujian Agriculture and Forestry University, Fujian 350002, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shiyang Li
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition (Ministry of Education), Fujian Agriculture and Forestry University, Fujian 350002, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shenghan Ge
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition (Ministry of Education), Fujian Agriculture and Forestry University, Fujian 350002, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shaoling Lin
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition (Ministry of Education), Fujian Agriculture and Forestry University, Fujian 350002, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Landoni M, Puglisi D, Cassani E, Borlini G, Brunoldi G, Comaschi C, Pilu R. Phlobaphenes modify pericarp thickness in maize and accumulation of the fumonisin mycotoxins. Sci Rep 2020; 10:1417. [PMID: 31996735 PMCID: PMC6989515 DOI: 10.1038/s41598-020-58341-8] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Accepted: 01/13/2020] [Indexed: 12/18/2022] Open
Abstract
Phlobaphenes are insoluble phenolic compounds which are accumulated in a limited number of tissues such as seed pericarp and cob glumes, conferring on them a typical red-brown pigmentation. These secondary metabolites, derived from 3-deoxy flavonoids, are thought to have an important role in plants' resistance against various pathogens, e.g. by reducing fungal infection, and also to have beneficial effects on human and animal health due to their high antioxidant power. The aim of this work was to determine the role of phlobaphenes in reducing mycotoxin contamination on maize kernels. We analysed the effect of the P1 (pericarp color 1) gene on phlobaphenes accumulation, pericarp thickness and fumonisins accumulation. Analysing fumonisins accumulation in different genetic backgrounds through three seasons, we found a clear decrease of these toxins through the three years (Wilcoxon test, Z = 2.2, p = 0.0277) in coloured lines compared with the isogenic non-coloured ones. The coloured lines, carrying P1 allele showed an increase of phlobaphenes (about 10-14 fold) with respect to colourless lines. Furthermore there was a correlation between phlobaphenes accumulation and pericarp thickness (R = 0.9318; p = 0.0067). Taken together, these results suggest that the P1 gene plays a central role in regulating phlobaphenes accumulation in maize kernels, and indirectly, also tackles mycotoxins accumulation. The development and cultivation of corn varieties rich in phlobaphenes could be a powerful tool to reduce the loss of both quality and yield due to mycotoxin contamination, increasing the safety and the quality of the maize product.
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Affiliation(s)
- Michela Landoni
- Dipartimento di Bioscienze, Università degli Studi di Milano, Via Celoria 26, 20133, Milano, Italy
| | - Daniel Puglisi
- Dipartimento di Scienze Agrarie e Ambientali - Produzione, Territorio, Agroenergia, Università degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy
| | - Elena Cassani
- Dipartimento di Scienze Agrarie e Ambientali - Produzione, Territorio, Agroenergia, Università degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy
| | - Giulia Borlini
- Dipartimento di Scienze Agrarie e Ambientali - Produzione, Territorio, Agroenergia, Università degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy
| | - Gloria Brunoldi
- Dipartimento di Scienze Agrarie e Ambientali - Produzione, Territorio, Agroenergia, Università degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy
| | - Camilla Comaschi
- Dipartimento di Scienze Agrarie e Ambientali - Produzione, Territorio, Agroenergia, Università degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy
| | - Roberto Pilu
- Dipartimento di Scienze Agrarie e Ambientali - Produzione, Territorio, Agroenergia, Università degli Studi di Milano, Via Celoria 2, 20133, Milano, Italy.
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40
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Babić V, Kravić N, Vančetović J, Delić N, Žilić S. Differences in nutritive and bioactive compounds content between hybrid and open-pollinated maize varieties. FOOD AND FEED RESEARCH 2020. [DOI: 10.5937/ffr2001001b] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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41
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Burlini I, Grandini A, Tacchini M, Maresca I, Guerrini A, Sacchetti G. Different Strategies to Obtain Corn ( Zea mays L.) Germ Extracts with Enhanced Antioxidant Properties. Nat Prod Commun 2020. [DOI: 10.1177/1934578x20903562] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Maize ( Zea mays L.) germs are by-products from the milling industry. The objective of this work was to compare the phenolic and lipophilic antioxidant fractions of yellow and white corn varieties, provided by Corn Valley S.r.l. (Piumbega, Mantova, Italy) and among the raw materials most processed by the company. The phenolic fraction, extracted with ultrasound-assisted extraction, alone and in combination with chemical and enzymatic hydrolyses, was analyzed with high-performance thin-layer chromatography and reversed-phase high-performance liquid chromatography-diode array detector. Among the various extraction techniques used, the combination of sonication and alkaline hydrolysis proved to be an effective method for the extraction of phenolic compounds from yellow and white germs, with the highest ferulic acid concentrations (636.54 ± 3.71 and 569.23 ± 1.69 mg FA/g dried extract, respectively), total phenolic contents (844.5 ± 64.6 and 742.8 ± 15.44 mg gallic acid equivalents/g dried extract, respectively), and the best antioxidant activity (14.33 ± 0.48 and 11.41 ± 1.1 µg/mL, respectively). The lipophilic fraction, extracted using supercritical carbon dioxide was analyzed by gas chromatography-mass spectrometry. The unsaponifiable fractions were found to be 2.41% ± 0.24% in yellow corn and 1.85% ± 0.08% in white corn; β-sitosterol, campesterol, and stigmasterol were identified as the main phytosterols characterizing both lipophilic extracts which showed the most effective antioxidant activity (1.29 ± 0.26 mg/mL and 1.33 ± 0.21 mg/mL, respectively) compared with the control. Finally, the phenolic and lipophilic extracts obtained from maize by-products may be reintroduced into the health-oriented market as extracts enriched of high-added value biomolecules with antioxidant activity both as active molecules and as additives of natural origin.
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Affiliation(s)
- Ilaria Burlini
- Department of Life Sciences and Biotechnology, Pharmaceutical Biology, Research Unit 7 Terra&Acqua Tech, University of Ferrara, Italy
| | - Alessandro Grandini
- Department of Life Sciences and Biotechnology, Pharmaceutical Biology, Research Unit 7 Terra&Acqua Tech, University of Ferrara, Italy
| | - Massimo Tacchini
- Department of Life Sciences and Biotechnology, Pharmaceutical Biology, Research Unit 7 Terra&Acqua Tech, University of Ferrara, Italy
| | - Immacolata Maresca
- Department of Life Sciences and Biotechnology, Pharmaceutical Biology, Research Unit 7 Terra&Acqua Tech, University of Ferrara, Italy
| | - Alessandra Guerrini
- Department of Life Sciences and Biotechnology, Pharmaceutical Biology, Research Unit 7 Terra&Acqua Tech, University of Ferrara, Italy
| | - Gianni Sacchetti
- Department of Life Sciences and Biotechnology, Pharmaceutical Biology, Research Unit 7 Terra&Acqua Tech, University of Ferrara, Italy
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42
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Evaluation of the nutritional profile of sweet maize after herbicide and foliar fertilizer application. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.03.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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43
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Chen Y, Huang J, Hu J, Yan R, Ma X. Comparative study on the phytochemical profiles and cellular antioxidant activity of phenolics extracted from barley malts processed under different roasting temperatures. Food Funct 2019; 10:2176-2185. [PMID: 30942230 DOI: 10.1039/c9fo00168a] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Consumption of cereal foods has been related to health improvement, which is partly because of their phytochemicals. To explore the functionality and effective application of barley malt, a widely consumed nutritional food, the entire phytochemical profiles and bioactivities of three common barley malt products obtained under different roasting temperatures were analyzed. Results showed that they are abundant in phenolics including flavonoids with high antioxidative activities, as displayed by cellular antioxidant activity (CAA), oxygen radical absorbance capacity, peroxyl radical scavenging capacity, and DPPH and ABTS radical scavenging assays. Among the three barley malts, the raw barley malt bound extract and the dark barley malt free extract exhibited higher CAA values, while the raw barley malt contained a negligible amount of bound phenolics. An efficacious antiproliferation capacity of the dark barley malt free extract was detected in Caco-2 cells. Results also provide an insight into the positive attributes of thermal processing for the biofunctionality of barley malts, especially through the tuning of the accessibility and variability of beneficial phytochemicals.
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Affiliation(s)
- Yongsheng Chen
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
| | - Junqing Huang
- Formula-pattern Research Center, School of Traditional Chinese Medicine, Jinan University, Guangzhou 510632, China
| | - Jing Hu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
| | - Rian Yan
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
| | - Xiang Ma
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. and Department of Biochemistry, University of Texas Southwestern Medical Center, Dallas 75390, USA
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Xu M, Rao J, Chen B. Phenolic compounds in germinated cereal and pulse seeds: Classification, transformation, and metabolic process. Crit Rev Food Sci Nutr 2019; 60:740-759. [DOI: 10.1080/10408398.2018.1550051] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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45
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Bioactive sesquiterpene, plasticizer, and phenols from the fungal endophytes of Polygonum chinense L. ANN MICROBIOL 2018. [DOI: 10.1007/s13213-018-1367-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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46
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Xu M, Jin Z, Ohm JB, Schwarz P, Rao J, Chen B. Improvement of the Antioxidative Activity of Soluble Phenolic Compounds in Chickpea by Germination. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6179-6187. [PMID: 29860843 DOI: 10.1021/acs.jafc.8b02208] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Our recent study found that antioxidative activity of phenolic compounds extracted from germinated chickpea was boosted in both in vitro assays and oil-in-water emulsions [ Xu et al. Food Chem. 2018 , 250 , 140 ]. The purpose of this study was to elucidate the mechanism by which germination enhances the antioxidative activity of the phenolic compounds extracted from chickpea. Liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS) and size-exclusion chromatography with multiangle-light-scattering and refractive-index detection (SEC-MALS-RI) were employed to evaluate the phenolic composition of soluble phenolic compounds (free and bound) and molar masses of soluble bound phenolic compounds, respectively, over 6 days of germination. According to principal-component analysis of the interrelationship between germination time and phenolic composition, it is revealed that protocatechuic acid 4- O-glucoside and 6-hydroxydaidzein played a pivotal role in the soluble free phenolic compounds, whereas gentisic acid and 7,3',4'-trihydroxyflavone were important in the soluble bound phenolic compounds. Molar masses of soluble bound phenolic compounds were increased after 6 days of germination. Protective and dual antioxidative effects were proposed to explicate how the antioxidative activity of soluble bound phenolic compounds in oil-in-water emulsions was improved with germination.
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Affiliation(s)
- Minwei Xu
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
| | - Zhao Jin
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
| | - Jae-Bom Ohm
- Red River Valley Agricultural Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Lab , USDA-ARS , Fargo , North Dakota 58108 , United States
| | - Paul Schwarz
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
| | - Jiajia Rao
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
| | - Bingcan Chen
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
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47
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Kim DS, Kim MB, Lim SB. Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction. Prev Nutr Food Sci 2017; 22:345-352. [PMID: 29333388 PMCID: PMC5758099 DOI: 10.3746/pnf.2017.22.4.345] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2017] [Accepted: 10/19/2017] [Indexed: 12/22/2022] Open
Abstract
To enhance the production of phenolic compounds with high antioxidant activity and reduce the level of phototoxic fagopyrin, buckwheat leaves were extracted with subcritical water (SW) at 100~220°C for 10~50 min. The major phenolic compounds were quercetin, gallic acid, and protocatechuic acid. The cumulative amount of individual phenolic compounds increased with increasing extraction temperature from 100°C to 180°C and did not change significantly at 200°C and 220°C. The highest yield of individual phenolic compounds was 1,632.2 μg/g dry sample at 180°C, which was 4.7-fold higher than that (348.4 μg/g dry sample) at 100°C. Total phenolic content and total flavonoid content increased with increasing extraction temperature and decreased with increasing extraction time, and peaked at 41.1 mg gallic acid equivalents/g and 26.9 mg quercetin equivalents/g at 180°C/10 min, respectively. 2,2-Diphenyl-1-picrylhydrazyl free radical scavenging activity and ferric reducing ability of plasma reached 46.4 mg ascorbic acid equivalents/g and 72.3 mmol Fe2+/100 g at 180°C/10 min, respectively. The fagopyrin contents were reduced by 92.5~95.7%. Color values L* and b* decreased, and a* increased with increasing extraction temperature. SW extraction enhanced the yield of phenolic compounds with high antioxidant activity and reduced the fagopyrin content from buckwheat leaves.
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Affiliation(s)
- Dong-Shin Kim
- Department of Food Bioengineering, Jeju National University, Jeju 63243, Korea
| | - Mi-Bo Kim
- Department of Biotechnology, Yonsei University, Seoul 03722, Korea
| | - Sang-Bin Lim
- Department of Food Bioengineering, Jeju National University, Jeju 63243, Korea
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48
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Baj T, Kukula-Koch W, Świątek Ł, Zielińska-Pisklak M, Adamska-Szewczyk A, Szymczyk D, Rajtar B, Polz-Dacewicz M, Skalicka-Woźniak K. Chemical profile, antioxidant activity and cytotoxic effect of extract from leaves of Erythrochiton brasiliensis Nees & Mart. from different regions of Europe. OPEN CHEM 2017. [DOI: 10.1515/chem-2017-0042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractThe total phenolic content (TPC), total tannin content (TTC) and total flavonoid content (TFC) as well as the antioxidant activity and the cytotoxic effect of the extract from leaves of Erythrochiton brasiliensis Nees & Mart. (Rutaceae) were evaluated. Raw material was collected in different European botanical gardens. Statistical analysis revealed a clear grouping of populations according to their climatic zone. The average TPC, TTC and TFC in tested samples were 35.92 (± 7.11) mg GAE·g–1 DW, 14.98 (± 4.08) mg PyE·g–1 DW and 2.92 (± 0.76) mg QuE·g–1 DW, respectively. The scavenged DPPH and Trolox equivalents determined by EPR spectroscopy were 1.23–4.14 and 0.50–1.44 mmol·g–1 of dry extract, respectively. Thirteen compounds (derivatives of bezoic acid acid and trans-cinnammic acid) were identified in the samples. The flavonoid vitexin was also present as the major component in three investigated samples. The in vitro cytotoxicity test of the extract on Vero cells provided IC50 and IC10 values of 175.6 and 72.5 μg·mL–1, respectively. Incubation of samples with HHV-1 infected Vero cells had no effect on the occurrence of cytopathic effect.
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Affiliation(s)
- Tomasz Baj
- Department of Pharmacognosy with Medicinal Plant Unit, Medical University of Lublin, 1 Chodzki Str., 20-093, Lublin, Poland
| | - Wirginia Kukula-Koch
- Department of Pharmacognosy with Medicinal Plant Unit, Medical University of Lublin, 1 Chodzki Str., 20-093, Lublin, Poland
| | - Łukasz Świątek
- Department of Virology, Medical University of Lublin, 1 Chodzki Str., 20-093, Lublin, Poland
| | - Monika Zielińska-Pisklak
- Department of Biomaterials Chemistry, Chair of Inorganic and Analytical Chemistry, Medical University of Warsaw, 1 Banacha St., Warsaw02-097, Poland
| | - Aldona Adamska-Szewczyk
- Department of Pharmacognosy with Medicinal Plant Unit, Medical University of Lublin, 1 Chodzki Str., 20-093, Lublin, Poland
| | - Dawid Szymczyk
- Department of Pharmacognosy with Medicinal Plant Unit, Medical University of Lublin, 1 Chodzki Str., 20-093, Lublin, Poland
| | - Barbara Rajtar
- Department of Virology, Medical University of Lublin, 1 Chodzki Str., 20-093, Lublin, Poland
| | | | - Krystyna Skalicka-Woźniak
- Department of Pharmacognosy with Medicinal Plant Unit, Medical University of Lublin, 1 Chodzki Str., 20-093, Lublin, Poland
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Bento-Silva A, Vaz Patto MC, do Rosário Bronze M. Relevance, structure and analysis of ferulic acid in maize cell walls. Food Chem 2017; 246:360-378. [PMID: 29291861 DOI: 10.1016/j.foodchem.2017.11.012] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Revised: 10/15/2017] [Accepted: 11/02/2017] [Indexed: 02/07/2023]
Abstract
Phenolic compounds in foods have been widely studied due to their health benefits. In cereals, phenolic compounds are extensively linked to cell wall polysaccharides, mainly arabinoxylans, which cross-link with each other and with other cell wall components. In maize, ferulic acid is the phenolic acid present in the highest concentration, forming ferulic acid dehydrodimers, trimers and tetramers. The cross-linking of polysaccharides is important for the cell wall structure and growth, and may protect against pathogen invasion. In addition to the importance for maize physiology, ferulic acid has been recognized as an important chemical structure with a wide range of health benefits when consumed in a diet rich in fibre. This review paper presents the different ways ferulic acid can be present in maize, the importance of ferulic acid derivatives and the methodologies that can be used for their analysis.
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Affiliation(s)
- Andreia Bento-Silva
- Instituto de Tecnologia Química e Biológica da Universidade Nova de Lisboa (ITQB NOVA), Av. da República, 2780-157, Oeiras, Portugal
| | - Maria Carlota Vaz Patto
- Instituto de Tecnologia Química e Biológica da Universidade Nova de Lisboa (ITQB NOVA), Av. da República, 2780-157, Oeiras, Portugal
| | - Maria do Rosário Bronze
- Instituto de Tecnologia Química e Biológica da Universidade Nova de Lisboa (ITQB NOVA), Av. da República, 2780-157, Oeiras, Portugal; Faculty of Pharmacy, University of Lisbon (FFULisboa), Av. Prof. Gama Pinto, 1649-019, Lisbon, Portugal; Instituto de Biologia Experimental e Tecnológica (iBET), Apartado 12, 2780-901, Oeiras, Portugal.
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50
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Pradeep P, Sreerama YN. Soluble and bound phenolics of two different millet genera and their milled fractions: Comparative evaluation of antioxidant properties and inhibitory effects on starch hydrolysing enzyme activities. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.06.033] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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