1
|
Boulebd H, Spiegel M. Computational assessment of the primary and secondary antioxidant potential of alkylresorcinols in physiological media. RSC Adv 2023; 13:29463-29476. [PMID: 37818267 PMCID: PMC10561184 DOI: 10.1039/d3ra05967g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Accepted: 09/29/2023] [Indexed: 10/12/2023] Open
Abstract
Alkylresorcinols are a group of natural phenolic compounds found in various foods such as whole grain cereals, bread, and certain fruits. They are known for their beneficial health effects, such as anti-inflammatory and anti-cancer properties. This study aimed to evaluate the antioxidant activity of two typical alkylresorcinols namely olivetol and olivetolic acid (Oli and OliA) under physiological conditions. The free radical scavenging capacity of Oli and OliA toward oxygenated free radicals (HO˙ and HOO˙ radicals) was investigated using thermodynamic and kinetic calculations. The results revealed that Oli and OliA are potent scavengers of HO˙ radical in both polar and lipid media, acting exclusively via the FHT (formal hydrogen transfer) mechanism. Moreover, they demonstrated excellent scavenging activity toward HOO˙ radical in water via the SET (single electron transfer) mechanism, outperforming the common antioxidant BHT. In lipid media, Oli and OliA showed moderate scavenging activity toward HOO˙ radical via the FHT mechanism. Significant prooxidant potential of OliA- was also demonstrated through the formation of complexes with copper ions. Additionally, docking studies indicate that the compounds exhibited a good affinity for ROS-producing enzymes, including myeloperoxidase (MP), cytochrome P450 (CP450), lipoxygenase (LOX), and xanthine oxidase (XO), highlighting their potential as natural antioxidants with promising therapeutic applications.
Collapse
Affiliation(s)
- Houssem Boulebd
- Department of Chemistry, Faculty of Exact Science, University of Constantine 1 Constantine 25000 Algeria
| | - Maciej Spiegel
- Department of Pharmacognosy and Herbal Medicines, Faculty of Pharmacy, Wroclaw Medical University Borowska 211A 50-556 Wroclaw Poland
| |
Collapse
|
2
|
Zamora R, Alcon E, Hidalgo FJ. Malondialdehyde trapping by food phenolics. Food Chem 2023; 417:135915. [PMID: 36933433 DOI: 10.1016/j.foodchem.2023.135915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 02/14/2023] [Accepted: 03/06/2023] [Indexed: 03/11/2023]
Abstract
The reactions between malondialdehyde and 2,5-dimethylresorcinol, orcinol, olivetol, and alkylresocinols were studied in an attempt to investigate both if this lipid oxidation product is trapped by phenolics analogously to other reactive carbonyls and to elucidate the chemical structures of the produced adducts. After being formed, malondialdehyde is both partially fractionated to acetaldehyde and oligomerized into dimers and trimers. All these compounds react with phenolics producing three main kinds of derivatives: 5(or 7)-alkyl-7(or 5)-hydroxy-4-methyl-4H-chromene-3-carbaldehydes, 7-alkyl-9-hydroxy-6H-2,6-methanobenzo[d][1,3]dioxocine-5-carbaldehydes, and 4-(3-formylphenyl)-7-hydroxy-4H-chromene-3-carbaldehydes. A total of twenty-four adducts were isolated by semipreparative high-performance liquid chromatography (HPLC) and characterized by mono- and bi-dimensional nuclear magnetic resonance (NMR) spectroscopy and mass spectrometry (MS). Reaction pathways to explain the formation of all these compounds are proposed. Obtained results show that phenolics can trap malondialdehyde producing stable derivatives. The function(s) that such derivatives can play in foods remain(s) to be elucidated.
Collapse
Affiliation(s)
- Rosario Zamora
- Instituto de la Grasa, CSIC, Carretera de Utrera Km 1, Campus Universitario - Edificio 46, 41013 Seville, Spain
| | - Esmeralda Alcon
- Instituto de la Grasa, CSIC, Carretera de Utrera Km 1, Campus Universitario - Edificio 46, 41013 Seville, Spain
| | - Francisco J Hidalgo
- Instituto de la Grasa, CSIC, Carretera de Utrera Km 1, Campus Universitario - Edificio 46, 41013 Seville, Spain.
| |
Collapse
|
3
|
Effects of coating layers chitosan/pectin on lipid stability and in vitro digestion of astaxanthin-loaded multilayer emulsions. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
4
|
Zamora R, Hidalgo FJ. Carbonyl-trapping abilities of 5-alkylresorcinols. Food Chem 2022; 393:133372. [PMID: 35661596 DOI: 10.1016/j.foodchem.2022.133372] [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: 03/04/2022] [Revised: 05/16/2022] [Accepted: 05/30/2022] [Indexed: 11/04/2022]
Abstract
In an attempt to investigate the carbonyl-trapping abilities of 5-alkylresorcinols, this study describes the role of these compounds in inhibiting the formation of the 2,5-dialkylpyridines (5-ethyl-2-methylpyridine, 5-butyl-2-propylpyridine, and 5-hexyl-2-pentylpyridine) produced by 2-alkenals (crotonaldehyde, 2-hexenal, and 2-octenal) in the presence of ammonia. 5-Alkylresorcinols (as well as orcinol and olivetol) inhibited the formation of pyridines to an extend that depended on the 2-alkenal involved and the reaction conditions. This inhibition was consequence of the trapping of 2-alkenals by the phenolics. Thus, the major adducts produced between the C21:0 alkylresorcinol and crotonaldehyde were isolated and characterized by nuclear magnetic resonance (NMR) and mass spectrometry (MS). These results confirm that, in addition to their free radical scavenging abilities, 5-alkylresorcinols also trap reactive carbonyls. Because trapped carbonyls are involved in the formation of flavors and processing-induced antioxidants, 5-alkylresorcinols might be implied in some of the observed differences between whole and refined grain products.
Collapse
Affiliation(s)
- Rosario Zamora
- Instituto de la Grasa, CSIC, Carretera de Utrera km 1, Campus Universitario - Edificio 46, 41013-Seville, Spain
| | - Francisco J Hidalgo
- Instituto de la Grasa, CSIC, Carretera de Utrera km 1, Campus Universitario - Edificio 46, 41013-Seville, Spain.
| |
Collapse
|
5
|
Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologs in low-moisture crackers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
6
|
Zhu Y, Wang W, Ruan R, Chen J. Oxidative Potential and Nanoantioxidant Activity of Flavonoids and Phenolic Acids in Sophora flavescens. Int J Anal Chem 2022; 2022:4601350. [PMID: 35655913 PMCID: PMC9155940 DOI: 10.1155/2022/4601350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 04/29/2022] [Accepted: 05/09/2022] [Indexed: 11/18/2022] Open
Abstract
In order to further develop and utilize the rutin from Sophora japonica, the contents of total phenolic acids and flavonoids in rutin extracts from different parts of Sophora flavescens were determined, and their antioxidant activities were compared, and the basis of antioxidative activity of Sophora flavescens nanometers was discussed. The experiment found that the total flavonoid content of each extract of Huai Mi was in the range of 5.70-61.55 mg/g, the total phenolic acid content was in the range of 4.07-19.10 mg/g, and the total flavonoid and phenolic acid content of the ethyl acetate extract was significantly higher than other extracts. Its reducing power, light free radicals, DPPH, ABTS+, and scavenging rate are also significantly higher than n-butanol, petroleum ether, and aqueous extracts. ∗ The cleaning ability IC50 values of DPPH· are (0.321 ± 0.0026), (0.213 ± 0.0010), and (0.169 ± 0.0014) mg/mL. The effective components of Sophora japonica are initially separated after the solvent extraction of each phase. The relative content and nanoantioxidant activity of total flavonoids and phenolic acids in the ethyl acetate phase extraction part were significantly stronger than those in the total extract and other extraction parts, and the antioxidant capacity was effectively related to the dose. The flavonoids and phenolic acids in Sophora japonica are closely related to its antioxidant capacity.
Collapse
Affiliation(s)
- Yujie Zhu
- Pharmacy Department, Jiangsu Food & Pharmaceutical Science College, Huaian, Jiangsu 223003, China
| | - Wenle Wang
- Pharmacy Department, Jiangsu Food & Pharmaceutical Science College, Huaian, Jiangsu 223003, China
| | - Renyu Ruan
- Pharmacy Department, Jiangsu Food & Pharmaceutical Science College, Huaian, Jiangsu 223003, China
| | - Jinquan Chen
- Pharmacy Department, Jiangsu Food & Pharmaceutical Science College, Huaian, Jiangsu 223003, China
| |
Collapse
|
7
|
Dai Y, Wu H, Liu X, Liu H, Yin L, Wang Z, Xia X, Zhou J. Antioxidant activities and inhibitory effects of blueberry pomace and wine pomace crude extracts on oxidation of oil in water emulsion and fish mince. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yiqiang Dai
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - Han Wu
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Xiaoli Liu
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Hui Liu
- College of Food and Biological Engineering Xuzhou University of Technology Xuzhou China
| | - Liqing Yin
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - Zhe Wang
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - Xiudong Xia
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Jianzhong Zhou
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| |
Collapse
|
8
|
Exploring anthocyanins, antioxidant capacity and α-glucosidase inhibition in bran and flour extracts of selected sorghum genotypes. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100979] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
9
|
Elder AS, Coupland JN, Elias RJ. Effect of alkyl chain length on the antioxidant activity of alkylresorcinol homologues in bulk oils and oil-in-water emulsions. Food Chem 2021; 346:128885. [PMID: 33429298 DOI: 10.1016/j.foodchem.2020.128885] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Revised: 12/07/2020] [Accepted: 12/10/2020] [Indexed: 01/17/2023]
Abstract
The antioxidant cut-off theory details the importance of fine-tuning antioxidant hydrophobicity to optimize antioxidant effectiveness for a given food system; however, previous research has utilized synthetic antioxidant homologues which fail to align with the food industry's demand for natural ingredients. Alkylresorcinols represent a natural homologous series of phenolipid antioxidants. The antioxidant activities of individual alkylresorcinol homologues were investigated in bulk oils and oil-in-water emulsions. In oils, antioxidant activity decreased as alkyl chain length increased and there was no effect on rate of loss. In emulsions, optimum antioxidant activity was observed at intermediate alkyl chain length (C21:0) and longer homologues were lost more rapidly. Radical scavenging capacity decreased as alkyl chain length increased but alkylresorcinols were unable to chelate iron. This suggests that intrinsic properties (e.g. radical scavenging capacity) are responsible for the antioxidant activity of alkylresorcinols in oils while physicochemical phenomena (e.g. partitioning) drive antioxidant activity of alkylresorcinols in emulsions.
Collapse
Affiliation(s)
- Andrew S Elder
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States
| | - John N Coupland
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States
| | - Ryan J Elias
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, United States.
| |
Collapse
|
10
|
Zou Y, Fan F, Fang Y, Li P, Xia J, Shen X, Liu Q, Hu Q. Neuroprotective Effect of Alkylresorcinols from Wheat Bran in HT22 Cells: Correlation with in vitro Antioxidant Activity. EFOOD 2021. [DOI: 10.2991/efood.k.210125.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
|
11
|
Đorđević MR, Zlatković DB, Radulović NS. Scilla bifolia
Wax as a Source of Diverse Long‐Chain Resorcinols and Alkane‐1,3‐diols. Chem Biodivers 2020; 18:e2000811. [DOI: 10.1002/cbdv.202000811] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Accepted: 11/11/2020] [Indexed: 01/30/2023]
Affiliation(s)
- Miljana R. Đorđević
- Department of Chemistry, Faculty of Sciences and Mathematics University of Niš Višegradska 33 18000 Niš Serbia
| | - Dragan B. Zlatković
- Department of Chemistry, Faculty of Sciences and Mathematics University of Niš Višegradska 33 18000 Niš Serbia
| | - Niko S. Radulović
- Department of Chemistry, Faculty of Sciences and Mathematics University of Niš Višegradska 33 18000 Niš Serbia
| |
Collapse
|
12
|
Kowalska I, Jędrejek D. Benzoxazinoid and alkylresorcinol content, and their antioxidant potential, in a grain of spring and winter wheat cultivated under different production systems. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103063] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
13
|
Abstract
Cereal products are the most important dietary source for energy intake and several bioactive compounds with high concentrations in the bran and the germ. Different cereal products provide a rich source of bioactive phytochemicals, namely, phenolic acids, carotenoids, tocopherols, alkylresorcinols, benzoxazines, phytosterols, and lignans. The bioactive substance alkylresorcinols (ARs) present in the whole cereal can inhibit enzyme activity, prevent bacterial or fungal infection, reduce cholesterol absorption, prevent cancer, and resist oxidation. In this paper, we discussed the biological activity of ARs in whole cereal products. Understanding the effects of processing on cereal phytochemicals will help us to develop improved processes for processing cereal foods with higher retention rates of bioactive compounds.
Collapse
|
14
|
Gong Y, Huang XY, Pei D, Duan WD, Zhang X, Sun X, Di DL. The applicability of high-speed counter current chromatography to the separation of natural antioxidants. J Chromatogr A 2020; 1623:461150. [PMID: 32505270 DOI: 10.1016/j.chroma.2020.461150] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 04/01/2020] [Accepted: 04/18/2020] [Indexed: 01/10/2023]
Abstract
Antioxidants play an essential role in human health, as they have been found to be capable of lowering the incidence of many diseases, such as cancer and angiocardiopathy. Currently, more attention is paid to natural antioxidants because of the possible insecurity of synthetic antioxidants. Thus, the development of efficient techniques or methods to separate antioxidants from natural sources is requested urgently. High-speed counter current chromatography (HSCCC) is a unique support-free liquid-liquid chromatographic technique and has been widely applied in the field of separation of natural products. In this review, we summarize and analyze the related researches on the application of HSCCC in the separation of various natural antioxidants so far. The purpose of the article is to provide a certain theoretical support for the separation of natural antioxidants by HSCCC, and to make full use of advantages of HSCCC in the separation of bioactive components. In particular, some key problems associated with the separation strategies, the structural categories of natural antioxidants, solvent system choices, and the application of different elution modes in HSCCC separation, are summarized and commented. We expect that the content reviewed can offer more evidence for the development of the field of natural antioxidants separation, so as to achieve large-scale preparation of natural antioxidants.
Collapse
Affiliation(s)
- Yuan Gong
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, P.R. China; University of Chinese Academy of Sciences, Beijing, 100049, P.R. China
| | - Xin-Yi Huang
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, P.R. China.
| | - Dong Pei
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, P.R. China; Center of Resource Chemical and New Material, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Qingdao, P.R. China
| | - Wen-Da Duan
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, P.R. China; University of Chinese Academy of Sciences, Beijing, 100049, P.R. China
| | - Xia Zhang
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, P.R. China; University of Chinese Academy of Sciences, Beijing, 100049, P.R. China
| | - Xiao Sun
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, P.R. China; University of Chinese Academy of Sciences, Beijing, 100049, P.R. China
| | - Duo-Long Di
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, P.R. China.
| |
Collapse
|
15
|
Granato D, Barba FJ, Bursać Kovačević D, Lorenzo JM, Cruz AG, Putnik P. Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. Annu Rev Food Sci Technol 2020; 11:93-118. [PMID: 31905019 DOI: 10.1146/annurev-food-032519-051708] [Citation(s) in RCA: 215] [Impact Index Per Article: 53.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Functional foods is a very popular term in the social and scientific media; consequently, food producers have invested resources in the development of processed foods that may provide added functional benefits to consumers' well-being. Because of intrinsic regulation and end-of-use purposes in different countries, worldwide meanings and definitions of this term are still unclear. Hence, here we standardize this definition and propose a guideline to attest that some ingredients or foods truly deserve this special designation. Furthermore, focus is directed at the most recent studies and practical guidelines that can be used to develop and test the efficacy of potentially functional foods and ingredients. The most widespread functional ingredients, such as polyunsaturated fatty acids (PUFAs), probiotics/prebiotics/synbiotics, and antioxidants, and their technological means of delivery in food products are described. The review discusses the steps that food companies should take to ensure that their developed food product is truly functional.
Collapse
Affiliation(s)
- Daniel Granato
- Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), FI-0250 Espoo, Finland;
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain
| | | | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science, Education and Technology of Rio de Janeiro (IFRJ), 20260-100 Rio de Janeiro, Brazil
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| |
Collapse
|
16
|
Xu M, Jin Z, Ohm JB, Schwarz P, Rao J, Chen B. Effect of germination time on antioxidative activity and composition of yellow pea soluble free and polar soluble bound phenolic compounds. Food Funct 2019; 10:6840-6850. [PMID: 31580364 DOI: 10.1039/c9fo00799g] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
This research aims to study antioxidative activities of polar solvent extractable phenolic compounds from yellow peas with different germination times against oil-in-water emulsion oxidation. After germination (0, 2, 4, and 6 days), soluble free and polar soluble bound phenolic compounds were extracted and their antioxidative activity was evaluated using stripped soybean oil (SSO)-in-water emulsions. 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 analyze the phenolic composition and molar mass, respectively. Antioxidative activities of soluble free phenolic compounds increased in the SSO-in-water emulsion system, while those of polar soluble bound phenolic compounds decreased with germination. On the basis of chemometric analysis, pratensein (2), phloridzin (4), quercetin (9), sayanedine (12), hesperetin (13), glyzaglabrin (14), and pinocembrin (15) were speculated as the pivotal phenolic compounds responsible for the hydrogen donating capacity. Additionally, decreased molecular weight of soluble bound phenolic compounds was accompanied by the reduction of antioxidative activity in SSO-in-water emulsions indicating that the moieties of polar soluble bound phenolic compounds also have an important impact on the antioxidative activity of phenolic compounds.
Collapse
Affiliation(s)
- Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
| | | | | | | | | | | |
Collapse
|
17
|
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
| |
Collapse
|