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Rawat P, Kumar B, Misra A, Singh SP, Srivastava S. Nutritional characterization of an underutilized legume Entada rheedii Spreng. seeds and validation of its folklore uses. Nat Prod Res 2024; 38:650-655. [PMID: 36840636 DOI: 10.1080/14786419.2023.2183200] [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: 12/23/2022] [Accepted: 02/15/2023] [Indexed: 02/26/2023]
Abstract
Entada rheedii seeds are a rich source of protein (23.99% ± 0.07), starch (42.04% ± 0.05) and potassium (1670.15 ppm ± 116.732). HPTLC-UV analysis (seeds) reveals galactose in considerable amount, that is, 2.60% ± 0.008. Additionally, the species is low in fat and anti-nutrient metabolites like tannin. Interestingly, the proximates in Entada seeds was found comparable with the commonly consumed legumes like cowpea, green gram, and so on. The species exhibits promising anti-radical, anti-inflammatory and anti-diabetic activity. Data advocates the folklore use of E. rheedii seeds and can be a promising alternative source of dietary nutrition, fortified with medicinal value. Standardization and validation of scientific knowledge will bring such underutilized, low-cost legumes into daily dietary intake and are a promising source for Protein-Energy-Malnutrition.
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Affiliation(s)
- Poonam Rawat
- Pharmacognosy Division, CSIR-National Botanical Research Institute, Lucknow, India
| | - Bhanu Kumar
- Pharmacognosy Division, CSIR-National Botanical Research Institute, Lucknow, India
| | - Ankita Misra
- Pharmacognosy Division, CSIR-National Botanical Research Institute, Lucknow, India
| | | | - Sharad Srivastava
- Pharmacognosy Division, CSIR-National Botanical Research Institute, Lucknow, India
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Zhang L, Qu H, Xie M, Shi T, Shi P, Yu M. Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut. Molecules 2023; 28:4684. [PMID: 37375239 DOI: 10.3390/molecules28124684] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Peanut sprout is a high-quality healthy food, which not only has beneficial effects, but also a higher phenol content than peanut seed. In this study, peanut sprout was treated with five cooking methods, namely boiling, steaming, microwave heating, roasting, and deep-frying, and the phenol content, monomeric phenol composition, and antioxidant activity were determined. The results showed that, compared with unripened peanut sprout, the total phenol content (TPC) and total flavonoid content (TFC) decreased significantly after the five ripening processes, and the highest retention of phenols and flavonoids was associated with microwave heating (82.05% for TPC; 85.35% for TFC). Compared with unripened peanut sprout, the monomeric phenol composition in germinated peanut was variable after heat processing. After microwave heating, except for a significant increase in the cinnamic acid content, no changes in the contents of resveratrol, ferulic acid, sinapic acid, and epicatechin were observed. Furthermore, there was a significant positive correlation of TPC and TFC with 2,2-diphenyl-1-picrylhydrazyl scavenging capacity, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity, and ferric ion reducing antioxidant power in germinated peanut, but not with hydroxyl free radical scavenging capacity, in which the main monomer phenolic compounds were resveratrol, catechin, and quercetin. The research results indicate that microwave heating can effectively retain the phenolic substances and antioxidant activity in germinated peanuts, making it a more suitable ripening and processing method for germinated peanuts.
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Affiliation(s)
- Liangchen Zhang
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
| | - Haolin Qu
- Food Science College, Shenyang Agricultural Unversity, Shenyang 110866, China
| | - Mengxi Xie
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
| | - Taiyuan Shi
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
| | - Puxiang Shi
- Institute of Sandy Land Management and Utilization of Liaoning, Fuxin 123000, China
| | - Miao Yu
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
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Lan T, Wang J, Bao S, Zhao Q, Sun X, Fang Y, Ma T, Liu S. Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice. Food Res Int 2023; 168:112784. [PMID: 37120231 DOI: 10.1016/j.foodres.2023.112784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/23/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023]
Abstract
Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as antioxidant, anti-obesity, anti-inflammatory, anti-microbial and anti-cancer. Except for raw materials selection, processing technology and packaging and storage also play a vital role in the nutrition and functional components of FVJ. This review systematically reviews the important research results on the relationship between FVJ processing and its nutrition and function in the past 10 years. Based on the brief elucidation of the nutrition and health benefits of FVJ and the unit operation involved in the production process, the influence of a series of key technology units, including pretreatment, clarification, homogenization, concentration, sterilization, drying, fermentation and packaging and storage, on the nutritional function of FVJ was systematically expounded. This contribution provides an update on the impacts of technical processing units on the nutrients and functional components of FVJ and new perspectives for future studies.
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Laosee W, Kantachote D, Chansuwan W, Sirinupong N. Effects of Probiotic Fermented Fruit Juice-Based Biotransformation by Lactic Acid Bacteria and Saccharomyces boulardii CNCM I-745 on Anti-Salmonella and Antioxidative Properties. J Microbiol Biotechnol 2022; 32:1315-1324. [PMID: 36198663 PMCID: PMC9668090 DOI: 10.4014/jmb.2206.06012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 08/27/2022] [Accepted: 09/13/2022] [Indexed: 12/15/2022]
Abstract
Fermentation is an effective process for providing various beneficial effects in functional beverages. Lactic acid bacteria and yeast fermentation-based biotransformation contribute to enhancement of nutritional value and digestibility, including lactose intolerance reduction and control of infections. In this study, the probiotic fermented fruit juice (PFJ) was produced by Lactobacillus plantarum TISTR 1465, Lactobacillus salivarius TISTR 1112, and Saccharomyces boulardii CNCM I-745 while mixed fruit juice (MFJ) was used as the basic medium for microorganism growth. The potential function, the anti-salmonella activity of PFJ, was found to be effective at 250 mg/ml of MIC and 500 mg/ml of MBC. Biofilm inhibition was performed using the PFJ samples and showed at least 70% reduction in cell attachment at the MIC concentration of Salmonella Typhi DMST 22842. The antioxidant activities of PFJ were determined and the results revealed that FSB.25 exhibited 78.40 ± 0.51 mM TE/ml by FRAP assay, while FPSB.25 exhibited 3.44 ± 0.10 mM TE/ml by DPPH assay. The volatile compounds of PFJ were characterized by GC-MS, which identified alcohol, aldehyde, acid, ester, ketone, phenol, and terpene. The most abundant organic acid and alcohol detected in PFJ were acetic acid and 2-phenylethanol, and the most represented terpene was β-damascenone. The sensory attributes showed scores higher than 7 on a 9-point hedonic scale for the FPB.25, illustrating that it was well accepted by panelists. Taken together, our results showed that PFJ could meet current consumer demand regarding natural and functional, fruit-based fermented beverages.
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Affiliation(s)
- Wanida Laosee
- Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Duangporn Kantachote
- Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Worrapanit Chansuwan
- Center of Excellence in Functional Foods and Gastronomy, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Nualpun Sirinupong
- Center of Excellence in Functional Foods and Gastronomy, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand,Corresponding author Phone: +66873995959 E-mail:
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Yang J, Sun Y, Chen J, Cheng Y, Zhang H, Gao T, Xu F, Pan S, Tao Y, Lu J. Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds. Front Nutr 2022; 9:1025080. [PMID: 36386957 PMCID: PMC9649921 DOI: 10.3389/fnut.2022.1025080] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Accepted: 10/13/2022] [Indexed: 09/10/2023] Open
Abstract
In this study, a strain of Lactobacillus plantarum Y2 was isolated from the ginkgo peel, and showed adequate adaptation to the ginkgo biloba kernel juice. After 48 h of fermentation, the number of viable cells in the stable growth phase was remained at 10.0 Log CFU/mL, while the content of total organic acid increased by 5.86%. Phenolic substances were significantly enriched, and the content of total phenolic substances increased by 9.72%, and the content of total flavonoids after fermentation exceeded 55.33 mg/L, which was 3.6 times that of the unfermented ginkgo juice. The total relative content of volatile flavor compounds increased by 125.48%, and 24 new volatile flavor substances were produced. The content of total sugar, total protein, and total free amino acid decreased to 44.85, 67.51, and 6.88%, respectively. Meanwhile, more than 82.25% of 4'-O-methylpyridoxine was degraded by lactic acid fermentation, and the final concentration in ginkgo biloba kernel juice was lower than 41.53 mg/L. In addition, the antioxidant and antibacterial activities of fermented ginkgo biloba kernel juice were significantly enhanced. These results showed that LAB fermentation could effectively improve the nutritional value and safety of ginkgo biloba kernel juice.
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Affiliation(s)
- Jie Yang
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Yue Sun
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Jinling Chen
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Yu Cheng
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Haoran Zhang
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Tengqi Gao
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Feng Xu
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Saikun Pan
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Jing Lu
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
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Liu F, Song M, Wang X, Sun Y, Liu X, Zhou F, Guo Q. Optimizing the liquid‐state fermentation conditions used to prepare a new Shan‐Zha‐Ge‐Gen formula‐derived probiotic. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15699] [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)
- Fuyu Liu
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
| | - Min Song
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
| | - Xinke Wang
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
| | - Yizheng Sun
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
| | - Xiaoyun Liu
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
| | - Fengqin Zhou
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
| | - Qingmei Guo
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
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Kadyan S, Rashmi H, Pradhan D, Kumari A, Chaudhari A, Deshwal GK. Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative and metabolomic profile of naturally carbonated probiotic whey drink. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111059] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Wang K, Niu M, Song D, Liu Y, Wu Y, Zhao J, Li S, Lu B. Evaluation of biochemical and antioxidant dynamics during the co-fermentation of dehusked barley with Rhizopus oryzae and Lactobacillus plantarum. J Food Biochem 2019; 44:e13106. [PMID: 31808175 DOI: 10.1111/jfbc.13106] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Revised: 10/18/2019] [Accepted: 11/06/2019] [Indexed: 12/20/2022]
Abstract
Barley is an ancient and important functional crop. In this study, the biochemical and antioxidant dynamics of dehusked barley during co-fermentation with Lactobacillus plantarum and Rhizopus oryzae were investigated. Results showed that amino acid nitrogen, soluble protein, <10 kDa peptide, and free phenolic contents increased with fermentation time; whereas the lactic acid bacteria count, reducing sugar, and free flavonoid contents showed a tendency to increase first and then decrease. SDS-PAGE analysis indicated that bands at >25 and <18.4 kDa were shown with improved intensity with time, whereas bands at 18.4-25 kDa were disappeared. Additionally, fermentation time led to an increase in DPPH, hydroxyl, ABTS+ radical scavenging activity, and ferric reducing antioxidant power. Thus, this study demonstrated that co-fermentation with L. plantarum and R. oryzae could improve nutrition and potential bioactivity of barley, and use barley as a good solid-state food carrier for probiotics. PRACTICAL APPLICATIONS: Barley is rich in nutrition and has a huge production. However, due to its high-fiber and special protein composition, there is a certain palatability problem whether it is used to produce flour or other products. Therefore, most of the barley is destined to animal feed and malt, and only a small part is used directly for human consumption. Aiming at this problem, on the basis of the optimization of the fermentation process at early stage, our results further demonstrated co-fermentation with L. plantarum and R. oryzae could enhance the nutritional value and potential bioactivity of barley, thus providing a novel approach to develop functional barley food and improve the direct utilization rate of barley in food processing.
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Affiliation(s)
- Kun Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, P.R. China.,National Coarse Cereals Engineering Research Center, Daqing, P.R. China
| | - Mengmeng Niu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, P.R. China
| | - Dawei Song
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, P.R. China
| | - Yang Liu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, P.R. China
| | - Yue Wu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, P.R. China
| | - Jing Zhao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, P.R. China
| | - Shize Li
- College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing, P.R. China
| | - Baoxin Lu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, P.R. China.,National Coarse Cereals Engineering Research Center, Daqing, P.R. China
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Combination of Lactobacillus plantarum and Saccharomyces cerevisiae DV10 as Starter Culture to Produce Mango Slurry: Microbiological, Chemical Parameters and Antioxidant Activity. Molecules 2019; 24:molecules24234349. [PMID: 31795169 PMCID: PMC6930673 DOI: 10.3390/molecules24234349] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 11/26/2019] [Accepted: 11/26/2019] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to develop a nondairy fermented product based on mango slurry. Lactobacillus plantarum and Saccharomyces cerevisiae DV10 were used as starter cultures in single and co-cultivations. The microbial populations and metabolites produced during mango slurry fermentation were investigated. At the end of all fermentations, the bacterial populations were higher than 6.0 log CFU/mL. Lactic acid was the main organic acid produced, achieving up to 6.12 g/L after 24 h in co-culture with L. plantarum and S. cerevisiae DV10. Volatile compounds were determined after 24 h of fermentation, the co-cultures of L. plantarum and S. cerevisiae DV10 could decrease terpenes and produce alcohols and esters. The co-cultivations obtained the most total phenolics as well as showed the strongest 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging activity, ferric-reducing antioxidant power (FRAP) and low-density lipoprotein (LDL) oxidation inhibition. Hence, a high-bioactivity probiotic product was successfully obtained via mango slurry fermentation inoculated with a co-culture of L. plantarum and S. cerevisiae DV10.
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Irondi EA, Adegoke BM, Effion ES, Oyewo SO, Alamu EO, Boligon AA. Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.03.012] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Irondi EA, Ogunsanmi AO, Ahmad RS, Ajani EO, Adegoke BM, Boligon AA. Effect of roasting on phenolics composition, enzymes inhibitory and antioxidant properties of cowpea pulses. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00064-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Wang Y, Tao Y, Zhang X, Shao S, Han Y, Chu DT, Xie G, Ye X. Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics. Process Biochem 2019. [DOI: 10.1016/j.procbio.2018.11.006] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Suraiya S, Lee JM, Cho HJ, Jang WJ, Kim DG, Kim YO, Kong IS. Monascus spp. fermented brown seaweeds extracts enhance bio-functional activities. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2017.12.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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The effect of ultrasound on some properties of pulse hulls. Journal of Food Science and Technology 2017; 54:2779-2788. [PMID: 28928517 DOI: 10.1007/s13197-017-2714-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/12/2017] [Accepted: 05/17/2017] [Indexed: 10/19/2022]
Abstract
The aim of this study was to understand the effects of different ultrasound conditions on dietary fiber, phytic acid, total phenolics content, water and oil binding capacity, antioxidant capacity and phenolic acid composition of hull from green and red lentils (Lens culinaris), faba bean (Vicia faba), and pea (Pisum sativum). The highest and the lowest total dietary fiber content was observed in red lentil and faba bean hulls, respectively. Insoluble dietary fiber contents of the untreated pulse hulls were above 66% regardless of the pulse type. Phytic acid content of the pulse hulls ranged between 1.37 and 1.66 mg/g and was not affected from either the pulse type or ultrasound treatment. High and significant correlations were found between total phenolics content and Trolox equivalent antioxidant capacity both of which showed higher values for lentil hulls. Bound (hydrolyzable) extracts contained higher amounts of phenolic acids compared to free form extracts. Protocathechuic, p-coumaric and ferulic acids either in free or bound (hydrolyzable) form were present in hull from all the pulses. Ultrasound treated samples showed significantly lower total phenolic content and TEAC values compared to control for lentil hulls, while no consistent trend was observed for phenolic acids with regard to the ultrasound conditions.
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Zhou R, Cai W, Xu B. Phytochemical profiles of black and yellow soybeans as affected by roasting. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1280678] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Rongrong Zhou
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
- Biotechnology Program, Georgetown University Medical Center, Washington, DC, USA
| | - Weixi Cai
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
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Sathasivampillai SV, Rajamanoharan PRS, Munday M, Heinrich M. Plants used to treat diabetes in Sri Lankan Siddha Medicine - An ethnopharmacological review of historical and modern sources. JOURNAL OF ETHNOPHARMACOLOGY 2017; 198:531-599. [PMID: 27448453 DOI: 10.1016/j.jep.2016.07.053] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2016] [Revised: 06/21/2016] [Accepted: 07/18/2016] [Indexed: 05/13/2023]
Abstract
INTRODUCTION AND BACKGROUND In recent decades diabetes mellitus has become a considerable health problem in countries like Sri Lanka and results in an increasing economic burden hampering the social and economic development of these countries. About 60% to 70% of the rural population in Sri Lanka rely on indigenous medicinal systems as their main source for primary health care. Siddha (Tamil) Medicine is one of the four Sri Lankan traditional medicinal systems and it is practised mostly in the eastern and northern provinces of Sri Lanka where the majority of Tamils reside. AIM The foundation of this study is a documentation of plant species recorded in historical and modern Sri Lankan Siddha Medical documents used to treat diabetes. Based on the systematic documentation and analysis of Siddha concepts about diabetes and its signs and preparations used to treat diabetes in Sri Lankan Siddha Medicine, the plant species included in these preparations (excluding globally or very widely used, very well studied species) were evaluated in terms of the current state-of-the-art about these species' pharmacology and effectiveness in order to lay a foundation for their further development. METHOD Historic and modern Sri Lankan university texts books in Tamil were used as sources for information on diabetes Siddha concepts and antidiabetic Sri Lankan Siddha Medicine preparations. Information on the known antidiabetic effects of extracts and compounds obtained from these species were used in order to assess the current state of the art of these species. RESULTS AND DISCUSSION Information of ingredients, preparation methods, amount of ingredients used, and dosages of 60 antidiabetic Sri Lankan Siddha Medicine preparations were obtained. Animal parts including marine organisms, inorganic substances, and plants are the three types of ingredients used. Overall 171 plant species in 73 families were documented. Senna auriculata (L.) Roxb. (Fabaceae) was identified as the most frequently cited species. Globally distributed and very well studied plants were excluded in the pharmacological and clinical literature review which includes 123 plant species. The majority (48%) of the plant species reviewed were studied up to in vivo level as the current maximum level of scientific evidence available. Followed by 41% of species have not been studied for antidiabetic activities or did not show antidiabetic activity. Moreover, 6% and 5% were studied up to in vitro and in clinical levels, respectively. The majority of the species were studied only in the models that represent type 1 diabetes. CONCLUSION This is the first study systematically assessing the importance of preparations and plants used in antidiabetic Sri Lankan Siddha Medicine preparations. Antidiabetic plants are a crucial health care resource in Sri Lankan Siddha Medicine. This study also identified a wide range of methodological problems in the studies conducted so far. More and better type 2 diabetes models should be employed in future studies. This comprehensive review creates the basis for a more systematic study of these local resources.
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Affiliation(s)
| | - Pholtan R S Rajamanoharan
- Planning Unit, Provincial Department of Indigenous Medicine, Trincomalee, Eastern Province, Sri Lanka
| | - Michael Munday
- Research Cluster 'Biodiversity and Medicines', UCL School of Pharmacy, University of London, United Kingdom
| | - Michael Heinrich
- Research Cluster 'Biodiversity and Medicines', UCL School of Pharmacy, University of London, United Kingdom.
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ÖZBEY F, GÖRGÜLÜ M. Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0114] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Starzyńska-Janiszewska A, Stodolak B, Wikiera A. Antioxidant Potential and α-galactosides Content of Unhulled Seeds of Dark Common Beans Subjected to Tempe-type Fermentation with Rhizopus microsporus var. chinensis and Lactobacillus plantarum. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.765] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Bożena Stodolak
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow
| | - Agnieszka Wikiera
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow
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20
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Xiao Y, Wang L, Rui X, Li W, Chen X, Jiang M, Dong M. Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.10.033] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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21
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Aguilera Y, Liébana R, Herrera T, Rebollo-Hernanz M, Sanchez-Puelles C, Benítez V, Martín-Cabrejas MA. Effect of illumination on the content of melatonin, phenolic compounds, and antioxidant activity during germination of lentils (Lens culinaris L.) and kidney beans (Phaseolus vulgaris L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10736-43. [PMID: 25310717 DOI: 10.1021/jf503613w] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
This study reports the effects of two different illumination conditions during germination (12 h light/12 h dark vs 24 h dark) in lentils (Lens culinaris L.) and kidney beans (Phaseolus vulgaris L.) on the content of melatonin and phenolic compounds, as well as the antioxidant activity. Germination led to relative increase in melatonin content and significant antioxidant activity, while the content of phenolic compounds decreased. The highest melatonin content was obtained after 6 days of germination under 24 h dark for both legumes. These germinated legume seeds with improved levels of melatonin might play a protective role against free radicals. Thus, considering the potent antioxidant activity of melatonin, these sprouts can be consumed as direct foods and be offered as preventive food strategies in combating chronic diseases through the diet.
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Affiliation(s)
- Yolanda Aguilera
- Instituto de Investigación de Ciencias de la Alimentación (CIAL), Facultad de Ciencias, Universidad Autónoma de Madrid , C/Nicolás Cabrera 9, 28049 Madrid, Spain
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22
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Niveditha VR, Sridhar KR. Antioxidant activity of raw, cooked and Rhizopus oligosporus fermented beans of Canavalia of coastal sand dunes of Southwest India. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:3253-60. [PMID: 26396318 PMCID: PMC4571225 DOI: 10.1007/s13197-012-0830-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/29/2012] [Accepted: 08/20/2012] [Indexed: 01/11/2023]
Abstract
The raw and processed (cooked and cooked + solid-state fermented with Rhizopus oligosporus) split beans of two landraces of coastal sand dune wild legumes (Canavalia cathartica and Canavalia maritima) of the southwest coast of India were examined for bioactive compounds (total phenolics, tannins and vitamin C) and antioxidant potential (total antioxidant activity, ferrous-ion chelating capacity, DPPH free radical-scavenging activity and reducing activity). One-way ANOVA revealed significant elevation of bioactive compounds as well as antioxidant activities in fermented beans compared to raw and cooked beans in both legumes (p < 0.001). The EC50 values in fermented beans of both legumes were significantly lowest compared to raw and cooked beans (p < 0.001). In principal component analysis, total phenolics along with antioxidant activities (total antioxidant, ferrous-ion chelating and free radical-scavenging activities) of fermented beans of C. cathartica, while total antioxidant and free radical-scavenging activities of fermented beans of C. maritima were clustered. The present study demonstrated that split beans of coastal sand dune Canavalia fermented by R. oligosporus endowed with high bioactive principles as well as antioxidant potential and thus serve as future nutraceutical source.
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Affiliation(s)
- Vedavyas R. Niveditha
- Department of Biosciences, Mangalore University, Mangalagangotri, Mangalore, 574 199 Karnataka India
| | - Kandikere R. Sridhar
- Department of Biosciences, Mangalore University, Mangalagangotri, Mangalore, 574 199 Karnataka India
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23
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Chaudhary R, Oluyemisi AE, Shrestha AK, Adhikari BM. Effect of Germination on Biochemical and Nutritional Quality of K
wati. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12370] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ranjana Chaudhary
- National College of Food Science and Technology; Tribhuvan University; Kathmandu 44600 Nepal
| | | | - Ashok K. Shrestha
- School of Science and Health; University of Western Sydney; Richmond South Australia Australia
| | - Bhaskar M. Adhikari
- National College of Food Science and Technology; Tribhuvan University; Kathmandu 44600 Nepal
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24
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Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.06.008] [Citation(s) in RCA: 115] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
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25
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Ahmad Aufa Z, Hassan FA, Ismail A, Mohd Yusof BN, Hamid M. Chemical compositions and antioxidative and antidiabetic properties of underutilized vegetable palm hearts from Plectocomiopsis geminiflora and Eugeissona insignis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2077-2084. [PMID: 24499380 DOI: 10.1021/jf403481p] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Underutilized vegetables are currently studied not only for their nutrient values but also for their health-promoting components for protection against chronic diseases. The present study was performed to evaluate chemical compositions and antioxidant properties of underutilized vegetable palm hearts, namely, lalis (Plectocomiopsis geminiflora) and pantu (Eugeissona insignis). Additionally, the vegetable extracts were evaluated for their activities in the inhibition of digestive enzymes and effects on insulin secretion using BRIN BD11 pancreatic cell lines. Both vegetables contain valuable sources of dietary fiber, potassium, and zinc. For the first time, the phenolic compounds of the vegetables were identified and quantified using HPLC-DAD and LC-ESI-MS. Appreciable amounts of chlorogenic acid were found in the studied vegetables. The sample extracts exhibited potential antioxidant capacities through chemical and biological in vitro assays. High inhibition of α-amylase activity (>50%) was found from the extracts. Thus, it was suggested the vegetable consumption could fulfill the nutrient requirements among local communities.
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Affiliation(s)
- Zabidah Ahmad Aufa
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia , 43400 UPM Serdang, Selangor, Malaysia
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26
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Sathya A, Siddhuraju P. Effect of Indigenous Processing Methods on Phenolics and Antioxidant Potential of Underutilized Legumes Acacia auriculiformis
and Parkia roxburghii. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12024] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Arumugam Sathya
- Bioresource Technology Lab; Department of Environmental Sciences; Bharathiar University; Coimbatore TN 641046 India
| | - Perumal Siddhuraju
- Bioresource Technology Lab; Department of Environmental Sciences; Bharathiar University; Coimbatore TN 641046 India
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27
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Gujral HS, Sharma P, Gupta N, Wani AA. Antioxidant properties of legumes and their morphological fractions as affected by cooking. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0026-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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28
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Sreerama YN, Takahashi Y, Yamaki K. Phenolic Antioxidants in SomeVignaSpecies of Legumes and their Distinct Inhibitory Effects on α-Glucosidase and Pancreatic Lipase Activities. J Food Sci 2012; 77:C927-33. [DOI: 10.1111/j.1750-3841.2012.02848.x] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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Sasipriya G, Siddhuraju P. Effect of different processing methods on antioxidant activity of underutilized legumes, Entada scandens seed kernel and Canavalia gladiata seeds. Food Chem Toxicol 2012; 50:2864-72. [PMID: 22683485 DOI: 10.1016/j.fct.2012.05.048] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2012] [Revised: 05/20/2012] [Accepted: 05/28/2012] [Indexed: 10/28/2022]
Abstract
The present study is proposed to determine the antioxidant activity of raw and processed samples of underutilized legumes, Entada scandens seed kernel and Canavalia gladiata seeds. The indigenous processing methods like dry heating, autoclaving and soaking followed by autoclaving in different solutions (plain water, ash, sugar and sodium bicarbonate) were adopted to seed samples. All other processing methods than dry heat showed significant reduction in phenolics (2.9-63%), tannins (26-100%) and flavonoids (14-67%). However, in processed samples of E. scandens, the hydroxyl radical scavenging activity and β-carotene bleaching inhibition activity were increased, whereas, 2,2-azinobis (3-ethyl benzothiazoline-6-sulfonic acid) diammonium salt (ABTS·(+)), ferric reducing antioxidant power (FRAP), metal chelating and superoxide anion scavenging activity were similar to unprocessed ones. In contrary, except dry heating in C. gladiata, all other processing methods significantly (P<0.05) reduced the 2,2'-diphenyl-1-picryl-hydrazyl (DPPH·) (20-35%), ABTS·(+) (22-75%), FRAP (34-74%), metal chelating (30-41%), superoxide anion radical scavenging (8-80%), hydroxyl radical scavenging (20-40%) and β-carotene bleaching inhibition activity (15-69%). In addition, the sample extracts of raw and dry heated samples protected DNA damage at 10 μg. All processing methods in E. scandens and dry heating in C. gladiata would be a suitable method for adopting in domestic or industrial processing.
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Affiliation(s)
- Gopalakrishnan Sasipriya
- Bioresource Technology Lab, Department of Environmental Sciences, Bharathiar University, Coimbatore 641 046, Tamilnadu, India
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30
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Gautam B, Vadivel V, Stuetz W, Biesalski HK. Bioactive compounds extracted from Indian wild legume seeds: antioxidant and type II diabetes-related enzyme inhibition properties. Int J Food Sci Nutr 2011; 63:242-5. [PMID: 21970446 DOI: 10.3109/09637486.2011.621413] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Seven different wild legume seeds (Acacia leucophloea, Bauhinia variegata, Canavalia gladiata, Entada scandens, Mucuna pruriens, Sesbania bispinosa and Tamarindus indica) from various parts of India were analyzed for total free phenolics, l-Dopa (l-3,4 dihydroxyphenylalanine), phytic acid and their antioxidant capacity (ferric-reducing antioxidant power [FRAP] and 2,2-diphenyl-1-picrylhydrazyl [DPPH] assay) and type II diabetes-related enzyme inhibition activitiy (α-amylase). S. bispinosa had the highest content in both total free phenolics and l-Dopa, and relatively low phytic acid when compared with other seeds. Phytic acid content, being highest in E. scandens, M. pruriens and T. indica, was highly predictive for FRAP (r = 0.47, p < 0.05) and DPPH (r = 0.66, p < 0.001) assays. The phenolic extract from T. indica and l-Dopa extract from E. scandens showed significantly higher FRAP values among others. All seed extracts demonstrated a remarkable reducing power (7-145 mM FeSO4 per mg extract), DPPH radical scavenging activity (16-95%) and α-amylase enzyme inhibition activity (28-40%).
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Affiliation(s)
- Basanta Gautam
- Institute of Biological Chemistry and Nutrition, University of Hohenheim, Stuttgart, Germany.
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31
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Effects of ultraviolet irradiation, pulsed electric field, hot water and ethanol vapours treatment on functional properties of mung bean sprouts. Journal of Food Science and Technology 2011; 51:708-14. [PMID: 24741164 DOI: 10.1007/s13197-011-0538-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/02/2011] [Accepted: 09/08/2011] [Indexed: 10/17/2022]
Abstract
The present investigation was conducted with the objective to study the effects of various treatments and storage conditions on ascorbic acid, total phenols, antioxidant activity and polyphenol oxidase activity of mung bean sprouts. The sprouts subjected to various treatments viz., pulsed electric field (PEF) (10,000 V for 10 s), hot water dip (HWD) (50 °C for 2 min), ethanol vapours (1 h) and UV-Irradiation (10 kJm(-2) in laminar flow chamber for 1 h); and then stored at room (25 ± 1 °C) and low (7 ± 1 °C) temperature conditions. The sprouts were analyzed regularly at 24 h interval till end of shelf life. Different treatments given to sprouts resulted in differential effect on various parameters. The ascorbic acid, total phenols and antioxidant activity were highest in ethanol vapours treated sprouts. There was a general decrease in polyphenol oxidase activity by various treatments. During storage ascorbic acid, total phenols and antioxidant activity of sprouts first increased and then decreased significantly, however, for polyphenol oxidase activity a progressive increase with increase in storage period was observed. The trends were similar at room and low temperature storage conditions. Thus, it can be concluded that the ethanol vapours significantly improved the ascorbic acid content, total phenols and antioxidant activity of mung bean sprouts, both at room as well as low temperature conditions of storage.
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