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Nosrati Gazafroudi K, Mailänder LK, Daniels R, Kammerer DR, Stintzing FC. From Stem to Spectrum: Phytochemical Characterization of Five Equisetum Species and Evaluation of Their Antioxidant Potential. Molecules 2024; 29:2821. [PMID: 38930889 PMCID: PMC11206348 DOI: 10.3390/molecules29122821] [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: 05/03/2024] [Revised: 06/04/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
The Equisetaceae family, commonly known as horsetails, has been of scientific interest for decades due to its status as one of the most ancient extant vascular plant families. Notably, the corresponding species have found their place in traditional medicine, offering a wide array of applications. This study presents a comprehensive phytochemical analysis of polar secondary metabolites within the sterile stems of five distinct Equisetum species using HPLC-DAD-ESI-MSn. For this purpose, fresh plant material was extracted with acetone/water, and the resulting crude extracts were fractionated using dichloromethane, ethyl acetate, and n-butanol, respectively. The results reveal a complex array of compounds, including hydroxycinnamic acids, hydroxybenzoic acids, flavonoids, and other phenolic compounds. In addition, total phenolic contents (Folin-Ciocalteu assay) and antioxidant activities (DPPH assay) of the plant extracts were evaluated using spectrophotometric methods. The present comparative analysis across the five species highlights both shared and species-specific metabolites, providing valuable insights into their chemical diversity and potential pharmacological properties.
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Affiliation(s)
- Khadijeh Nosrati Gazafroudi
- Department of Analytical Development and Research, Section Phytochemical Research, Wala Heilmittel GmbH, Dorfstraße 1, DE-73087 Bad Boll/Eckwälden, Germany; (K.N.G.); (L.K.M.); (D.R.K.)
- Department of Pharmaceutical Technology, University of Tübingen, Auf der Morgenstelle 8, DE-72076 Tübingen, Germany;
| | - Lilo K. Mailänder
- Department of Analytical Development and Research, Section Phytochemical Research, Wala Heilmittel GmbH, Dorfstraße 1, DE-73087 Bad Boll/Eckwälden, Germany; (K.N.G.); (L.K.M.); (D.R.K.)
- Department of Pharmaceutical Technology, University of Tübingen, Auf der Morgenstelle 8, DE-72076 Tübingen, Germany;
| | - Rolf Daniels
- Department of Pharmaceutical Technology, University of Tübingen, Auf der Morgenstelle 8, DE-72076 Tübingen, Germany;
| | - Dietmar R. Kammerer
- Department of Analytical Development and Research, Section Phytochemical Research, Wala Heilmittel GmbH, Dorfstraße 1, DE-73087 Bad Boll/Eckwälden, Germany; (K.N.G.); (L.K.M.); (D.R.K.)
| | - Florian C. Stintzing
- Department of Analytical Development and Research, Section Phytochemical Research, Wala Heilmittel GmbH, Dorfstraße 1, DE-73087 Bad Boll/Eckwälden, Germany; (K.N.G.); (L.K.M.); (D.R.K.)
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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: 103] [Impact Index Per Article: 25.8] [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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The fate of bioactive compounds during traditional preparation of einkorn wheat (Triticum monococcum L. subsp. monococcum) bulgur. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102890] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Xiang J, Apea-Bah FB, Ndolo VU, Katundu MC, Beta T. Profile of phenolic compounds and antioxidant activity of finger millet varieties. Food Chem 2018; 275:361-368. [PMID: 30724208 DOI: 10.1016/j.foodchem.2018.09.120] [Citation(s) in RCA: 99] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 09/18/2018] [Accepted: 09/19/2018] [Indexed: 01/10/2023]
Abstract
The profiles of phenolic compounds and antioxidant capacities of four finger millet varieties harvested in northern Malawi were investigated. The total phenolics, flavonoids and condensed tannins in the free fractions ranged from 114.43 to 179.19 mg ferulic acid equivalent (FAE)/100 g, 90.24 to 202.94 mg catechin equivalent (CE)/100 g and 31.76 to 83.59 mg CE/100 g, respectively. Total phenolic contents of the bound fractions ranged from 58.27 to 123.23 mg FAE/100 g. Twenty phenolic compounds were identified in the free fractions including eighteen flavonoids, with catechin and epicatechin being the predominant flavonoids. Seventeen phenolic compounds were identified in the bound fractions, with ferulic acid being the predominant one. Ten of the identified polyphenols were firstly reported in finger millet. Darker colored finger millet varieties had higher phenolic contents and antioxidant properties than the lighter colored ones. Finger millet can be used as healthy food material and natural antioxidant resource.
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Affiliation(s)
- Jinle Xiang
- Henan University of Science & Technology, College of Food & Bioengineering, Luoyang, Henan 471023, China; University of Manitoba, Department of Food & Human Nutritional Sciences, 250 Ellis Building, Winnipeg, Manitoba R3T 2N2, Canada
| | - Franklin B Apea-Bah
- University of Manitoba, Department of Food & Human Nutritional Sciences, 250 Ellis Building, Winnipeg, Manitoba R3T 2N2, Canada
| | - Victoria U Ndolo
- University of Malawi, Department of Human Ecology, Zomba, Malawi
| | | | - Trust Beta
- University of Manitoba, Department of Food & Human Nutritional Sciences, 250 Ellis Building, Winnipeg, Manitoba R3T 2N2, Canada; Richardson Centre for Functional Foods and Nutraceuticals, Smartpark, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
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Arigò A, Česla P, Šilarová P, Calabrò ML, Česlová L. Development of extraction method for characterization of free and bonded polyphenols in barley (Hordeum vulgare L.) grown in Czech Republic using liquid chromatography-tandem mass spectrometry. Food Chem 2017; 245:829-837. [PMID: 29287448 DOI: 10.1016/j.foodchem.2017.11.101] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 11/09/2017] [Accepted: 11/28/2017] [Indexed: 02/04/2023]
Abstract
Complete characterizations of free and bonded phenolic compounds, presented in four cultivars of barley from two regions of Czech Republic, were achieved, using optimized solvent extraction and liquid chromatography coupled with tandem mass spectrometry. The optimization of extraction of free polyphenols was performed using Box-Behnken design and response surface methodology. The intra-day and extra-day precision of developed method were below 6% and 12%, respectively. The isolation of polyphenols bonded to the cell wall structure was carried out by a hydrolysis process. In all cultivars, p-hydroxybenzoic, p-coumaric and ferulic acids were the most abundant compounds. Their average amounts in barley samples were 17.6, 15.2 and 54.4% (m/m), respectively. The highest amount of these compounds was found in the bonded form, proving the importance of this procedure for the correct characterization of total polyphenols in food matrices.
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Affiliation(s)
- Adriana Arigò
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy; Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Czech Republic
| | - Petr Česla
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Czech Republic
| | - Petra Šilarová
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Czech Republic
| | - Maria Luisa Calabrò
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Lenka Česlová
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Czech Republic.
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Martínez M, Motilva MJ, López de Las Hazas MC, Romero MP, Vaculova K, Ludwig IA. Phytochemical composition and β-glucan content of barley genotypes from two different geographic origins for human health food production. Food Chem 2017; 245:61-70. [PMID: 29287416 DOI: 10.1016/j.foodchem.2017.09.026] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 07/21/2017] [Accepted: 09/06/2017] [Indexed: 12/11/2022]
Abstract
In the present study, 27 barley genotypes (Hordeum vulgare L.) grown in two geographic origins (Czech Republic and Spain) were analysed for their contents of β-glucan, tocols and phenolic compounds (free and bound). The samples included hulled, hull-less and coloured genotypes. The results showed that concentrations of β-glucan range from 2.40 to 7.42g/100g. Total tocol content of the barley samples ranged between 39.9 and 81.6μg/g. A total of 64 compounds were identified in the barley samples. These included 19 phenolic acids and aldehydes, 9 flavan 3-ols, 9 flavone glycosides, and 27 anthocyanins. The results showed a wide range of phenolic concentrations in the barley samples, highlighting the presence of considerable amounts of anthocyanins in purple barley genotypes. In synthesis, barley should be considered a good source of bioactive components, especially because of the broad spectrum of phytochemicals with potential health benefits besides the soluble fibre (β-glucan).
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Affiliation(s)
- Mariona Martínez
- Food Technology Department, Universitat de Lleida-Agrotecnio Center, Lleida, Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Maria-Jose Motilva
- Food Technology Department, Universitat de Lleida-Agrotecnio Center, Lleida, Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | | | - Maria-Paz Romero
- Food Technology Department, Universitat de Lleida-Agrotecnio Center, Lleida, Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Katerina Vaculova
- Agrotest Fyto, Ltd., Havlíckova 2787/121, 767 01 Kromeríz, Czech Republic
| | - Iziar A Ludwig
- Food Technology Department, Universitat de Lleida-Agrotecnio Center, Lleida, Alcalde Rovira Roure 191, 25198 Lleida, Spain.
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Koistinen VM, Hanhineva K. Mass spectrometry-based analysis of whole-grain phytochemicals. Crit Rev Food Sci Nutr 2017; 57:1688-1709. [PMID: 26167744 DOI: 10.1080/10408398.2015.1016477] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Whole grains are a rich source of several classes of phytochemicals, such as alkylresorcinols, benzoxazinoids, flavonoids, lignans, and phytosterols. A high intake of whole grains has been linked to a reduced risk of some major noncommunicable diseases, and it has been postulated that a complex mixture of phytochemicals works in synergy to generate beneficial health effects. Mass spectrometry, especially when coupled with liquid chromatography, is a widely used method for the analysis of phytochemicals owing to its high sensitivity and dynamic range. In this review, the current knowledge of the mass spectral properties of the most important classes of phytochemicals found in cereals of common wheat, barley, oats, and rye is discussed.
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Affiliation(s)
- Ville Mikael Koistinen
- a Institute of Public Health and Clinical Nutrition, University of Eastern Finland , Kuopio , Finland
| | - Kati Hanhineva
- a Institute of Public Health and Clinical Nutrition, University of Eastern Finland , Kuopio , Finland
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8
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Assessing the effect of traditional hulled wheat processing on bioactive compounds retention. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.10.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Gangopadhyay N, Rai DK, Brunton NP, Gallagher E, Hossain MB. Antioxidant-guided isolation and mass spectrometric identification of the major polyphenols in barley (Hordeum vulgare) grain. Food Chem 2016; 210:212-20. [PMID: 27211640 DOI: 10.1016/j.foodchem.2016.04.098] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 04/19/2016] [Accepted: 04/20/2016] [Indexed: 10/21/2022]
Abstract
In the present study, the relative contribution of individual/classes of polyphenols in barley, to its antioxidant properties, was evaluated. Flash chromatography was used to fractionate the total polyphenol extract of Irish barley cultivar 'Irina', and fractions with highest antioxidant properties were identified using total phenolic content and three in vitro antioxidant assays: DPPH, FRAP, and ORAC. Flavanols (catechin, procyanidin B, prodelphinidin B, procyanidin C) and a novel substituted flavanol (catechin dihexoside, C27H33O16(-), m/z 613.17), were identified as constituents of the fraction with highest antioxidant capacity. Upon identification of phenolics in the other active fractions, the order of most potent contributors to observed antioxidant capacity of barley extract were, flavanols>flavonols (quercetin)>hydroxycinnamic acids (ferulic, caffeic, coumaric acids). The most abundant polyphenol in the overall extract was ferulic acid (277.7μg/gdw barley), followed by procyanidin B (73.7μg/gdw barley).
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Affiliation(s)
- Nirupama Gangopadhyay
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland.
| | - Dilip K Rai
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Nigel P Brunton
- School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
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Gangopadhyay N, Hossain MB, Rai DK, Brunton NP. A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies. Molecules 2015; 20:10884-909. [PMID: 26076110 PMCID: PMC6272431 DOI: 10.3390/molecules200610884] [Citation(s) in RCA: 94] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2015] [Revised: 05/25/2015] [Accepted: 06/05/2015] [Indexed: 01/01/2023] Open
Abstract
Oat and barely are cereal crops mainly used as animal feed and for the purposes of malting and brewing, respectively. Some studies have indicated that consumption of oat and barley rich foods may reduce the risk of some chronic diseases such as coronary heart disease, type II diabetes and cancer. Whilst there is no absolute consensus, some of these benefits may be linked to presence of compounds such as phenolics, vitamin E and β-glucan in these cereals. A number of benefits have also been linked to the lipid component (sterols, fatty acids) and the proteins and bioactive peptides in oats and barley. Since the available evidence is pointing toward the possible health benefits of oat and barley components, a number of authors have examined techniques for recovering them from their native sources. In the present review, we summarise and examine the range of conventional techniques that have been used for the purpose of extraction and detection of these bioactives. In addition, the recent advances in use of novel food processing technologies as a substitute to conventional processes for extraction of bioactives from oats and barley, has been discussed.
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Affiliation(s)
- Nirupama Gangopadhyay
- Department of Food BioSciences, Teagasc Food Research Centre Ashtown, Dublin 15, Ireland.
- Food Science and Nutrition, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland.
| | - Mohammad B Hossain
- Department of Food BioSciences, Teagasc Food Research Centre Ashtown, Dublin 15, Ireland.
| | - Dilip K Rai
- Department of Food BioSciences, Teagasc Food Research Centre Ashtown, Dublin 15, Ireland.
| | - Nigel P Brunton
- Food Science and Nutrition, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland.
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12
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A comparison of Czech and Chinese varieties of barley with regards to technologically important polyphenolic substances. KVASNY PRUMYSL 2013. [DOI: 10.18832/kp2013037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Inglett GE, Chen D, Xu J, Lee S. Pasting and rheological properties of chia composites containing barley flour. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12250] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- George. E. Inglett
- USDA; Agricultural Research Service; National Center for Agricultural Utilization Research; Peoria 61604 IL USA
| | - Diejun Chen
- USDA; Agricultural Research Service; National Center for Agricultural Utilization Research; Peoria 61604 IL USA
| | - Jingyuan Xu
- USDA; Agricultural Research Service; National Center for Agricultural Utilization Research; Peoria 61604 IL USA
| | - Suyong Lee
- Department of Food Science & Technology and Carbohydrate Bioproduct Research Center; Sejong University; Seoul Korea
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Verardo V, Serea C, Segal R, Caboni MF. Free and bound minor polar compounds in oats: Different extraction methods and analytical determinations. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2011.05.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.02.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Chandrasekara A, Shahidi F. Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MSn. J Funct Foods 2011. [DOI: 10.1016/j.jff.2011.03.007] [Citation(s) in RCA: 228] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Collins HM, Burton RA, Topping DL, Liao M, Bacic A, Fincher GB. REVIEW: Variability in Fine Structures of Noncellulosic Cell Wall Polysaccharides from Cereal Grains: Potential Importance in Human Health and Nutrition. Cereal Chem 2010. [DOI: 10.1094/cchem-87-4-0272] [Citation(s) in RCA: 129] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Helen M. Collins
- Australian Centre for Plant Functional Genomics, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Glen Osmond, SA 5064, Australia
| | - Rachel A. Burton
- Australian Centre for Plant Functional Genomics, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Glen Osmond, SA 5064, Australia
| | - David L. Topping
- CSIRO Food Futures National Research Flagship, Kintore Avenue, Adelaide, SA 5000, Australia
| | - Ming‐Long Liao
- Australian Centre for Plant Functional Genomics, School of Botany, University of Melbourne, Parkville, VIC 3052, Australia
| | - Antony Bacic
- Australian Centre for Plant Functional Genomics, School of Botany, University of Melbourne, Parkville, VIC 3052, Australia
| | - Geoffrey B. Fincher
- Australian Centre for Plant Functional Genomics, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Glen Osmond, SA 5064, Australia
- Corresponding author. Fax +61‐8‐8303‐7102. E‐mail:
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Effect of the addition of air-classified barley flours on the lipid stability of bakery products. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1288-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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