1
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Fan JX, Guo XN, Zhu KX. Insight into the dynamic molecular mechanism underlying the endogenous polyphenols inhibiting the in vitro starch digestion of highland barley noodles. Food Chem 2024; 437:137870. [PMID: 37918153 DOI: 10.1016/j.foodchem.2023.137870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 10/13/2023] [Accepted: 10/25/2023] [Indexed: 11/04/2023]
Abstract
Highland barley is a type of grain with slow-digesting characteristics. It is worth exploring the impact of non-starch components on starch digestion. In this study, four varieties of highland barley were used to investigate the impacts of endogenous polyphenols (EP) on the relationship between starch structure, physicochemical properties, and the time course digestibility of highland barley noodles. The results showed that EP removal decreased the proportion of long-chain amylopectin and disrupted the crystalline structure, while increasing the short-range ordered structure in the residue. Significant correlations indicated that these structural changes make starch more susceptible to thermal degradation and digestion, causing a 12.60%-52.00% increase in rapidly digestible starch (RDS) and a 12.70%-25.22% decrease in resistant starch (RS). These results revealed the internal factors that affect the slow digestion characteristics of highland barley noodles from the perspective of EP and provide important reference values for a slow digestion diet.
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Affiliation(s)
- Jia-Xuan Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China.
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, People's Republic of China.
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2
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Li H, Mao Y, Ma D, Li H, Liu R, Siriamornpun S. Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling. Foods 2024; 13:230. [PMID: 38254538 PMCID: PMC10814846 DOI: 10.3390/foods13020230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/06/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
Water boiling under atmospheric pressure (CAP) and water boiling under high pressure (CHP) are two popular domestic cooking methods for Chinese porridge making. In this study, we aimed to evaluate the effects of these two methods on the phenolic acid composition, antioxidant activity, and starch digestibility of triticale porridges. The contents of total free and total bound phenolic acids in the CHP sample were 1.3 and 1.6 times higher than those in the CAP counterpart, respectively, although the DPPH and ABTS values of these two samples were comparable. CAP induced more small pieces of starch than CHP, and the gelatinization enthalpy was 19% higher in the CHP sample than that in the CAP. Both cooking methods increased the starch digestibility, while the CHP sample (58.84) showed a lower GI than the CAP (61.52). These results may promote the application of triticale in health-promoting staple foods.
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Affiliation(s)
- Hua Li
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Yurong Mao
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Danni Ma
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Hua Li
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Ruixin Liu
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Sirithon Siriamornpun
- Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai 44150, Thailand
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai 44150, Thailand
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3
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Nowak R, Szczepanek M, Kobus-Cisowska J, Stuper-Szablewska K, Dziedziński M, Błaszczyk K. Profile of phenolic compounds and antioxidant activity of organically and conventionally grown black-grain barley genotypes treated with biostimulant. PLoS One 2023; 18:e0288428. [PMID: 37437056 PMCID: PMC10337966 DOI: 10.1371/journal.pone.0288428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Accepted: 06/27/2023] [Indexed: 07/14/2023] Open
Abstract
Beneficial dietary and pro-health values, have resulted in the increasing consumption importance of barley. Therefore, genotypes and cultivation methods are sought that guarantee high functional value of grain. The aim of the study was to assess the content of phenolic acids, flavonoids, chlorophylls, anthocyanidins, phytomelanin and antioxidant activity of grain of three barley genotypes depending on agricultural technology. Two of them are primary genotypes with dark grain pigmentation Hordeum vulgare L. var nigricans and H. vulgare L. var. rimpaui, the third is a modern cultivar 'Soldo' H. vulgare with yellow grain, which is the control sample. Evaluated the effect of foliar application of a amino-acids biostimulant on the functional properties of grain under the conditions of organically and conventionally cultivations. The results indicated a higher antioxidant activity and the concentration of phenolic acids, flavonoids and phytomelanin in the black-grain genotypes. Organic cultivation and application of amino acids had increased the content of phenolic compounds in grain. The antioxidant activity was correlated with the content of syringic acid, naringenin, quercetin, luteolin and phytomelanin. Organically cultivation and the foliar application of an amino acid biostimulant improved the functional properties of barley grain, in particular the original, black-grained genotypes.
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Affiliation(s)
- Rafał Nowak
- Department of Agronomics, Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Bydgoszcz, Poland
| | - Małgorzata Szczepanek
- Department of Agronomics, Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Bydgoszcz, Poland
| | - Joanna Kobus-Cisowska
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, Poznan, Poland
| | | | - Marcin Dziedziński
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, Poznan, Poland
| | - Karolina Błaszczyk
- Department of Agronomics, Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Bydgoszcz, Poland
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4
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Vilas-Franquesa A, Casertano M, Tresserra-Rimbau A, Vallverdú-Queralt A, Torres-León C. Recent advances in bio-based extraction processes for the recovery of bound phenolics from agro-industrial by-products and their biological activity. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37366277 DOI: 10.1080/10408398.2023.2227261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/28/2023]
Abstract
Usually found bound to other complex molecules (e.g., lignin, hemicellulose), phenolic compounds (PC) are widely present in agro-industrial by-products, and their extraction is challenging. In recent times, research is starting to highlight the bioactive roles played by bound phenolics (BPC) in human health. This review aims at providing a critical update on recent advances in green techniques for the recovery of BPC, focusing on enzymatic-assisted (EAE) and fermentation-assisted extraction (FAE) as well as in the combination of technologies, showing variable yield and features. The present review also summarizes the most recent biological activities attributed to BPC extracts until now. The higher antioxidant activity of BPC-compared to FPC-coupled with their affordable by-product source make them medicinally potent and economically viable, promoting their integral upcycling and generating new revenue streams, business, and employment opportunities. In addition, EAE and FAE can have a biotransformative effect on the PC itself or its moiety, leading to improved extraction outcomes. Moreover, recent research on BPC extracts has reported promising anti-cancer and anti-diabetic activity. Yet further research is needed to elucidate their biological mechanisms and exploit the true potential of their applications in terms of new food products or ingredient development for human consumption.
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Affiliation(s)
- Arnau Vilas-Franquesa
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
- Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Spain, Bellaterra, Spain
| | - Melania Casertano
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
| | - Anna Tresserra-Rimbau
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Anna Vallverdú-Queralt
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Cristian Torres-León
- Reaserch Center and Ethnobiological Garden (CIJE), Universidad Autonoma de Coahuila, Unidad Torreón, Viesca, Coahuila, Mexico
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5
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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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6
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Zhang J, Guo J, Dang B, Zhang W, Zheng W, Yang X. Enhancement of Polyphenols and Antioxidant Activity in Germinated Black Highland Barley by Ultrasonication. Molecules 2023; 28:molecules28093679. [PMID: 37175091 PMCID: PMC10179913 DOI: 10.3390/molecules28093679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 04/21/2023] [Accepted: 04/22/2023] [Indexed: 05/15/2023] Open
Abstract
The aim of this study was to investigate the effect of ultrasonic stress germination (USG) on total phenolic contents (TPC), total flavonoid contents (TFC), the phenolic compositions, and antioxidant activities of black highland barley (BHB). The USG processing parameters, polyphenol profile, phenolic compositions, and antioxidant activities were explored after USG. Results showed that the optimal USG parameters were as follows: 350 W ultrasonic pretreatment power, 30 °C ultrasonication temperature, 25 min ultrasonication time, and 64 h germination time. Under these conditions, the total phenolic content (688.84 ± 5.30 mg/100 g) and total flavonoid content (59.23 ± 0.45 mg/100 g) of BHB were increased by 28.55% and 10.15%, respectively, compared to the untreated samples. In addition, the USG treatment could more effectively enrich bound phenolic acids and free flavonoids, among which the content of catechin was significantly increased by USG and was the main characteristic substance. Moreover, the USG treatment could improve the antioxidant activity and had a higher antioxidant potency composite index (APC index) (97.91%) of BHB. These results indicate that USG might be an effective method to enrich polyphenols and improve antioxidant activity in BHB.
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Affiliation(s)
- Jie Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Junling Guo
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Bin Dang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Wengang Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Wancai Zheng
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Xijuan Yang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
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7
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Zhang W, Lan Y, Dang B, Zhang J, Zheng W, Du Y, Yang X, Li Z. Polyphenol Profile and In Vitro Antioxidant and Enzyme Inhibitory Activities of Different Solvent Extracts of Highland Barley Bran. Molecules 2023; 28:molecules28041665. [PMID: 36838651 PMCID: PMC9965332 DOI: 10.3390/molecules28041665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/02/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023] Open
Abstract
Five different solvent extracts of highland barley bran were analyzed and compared for their polyphenol profile, antioxidant activity, and α-glucosidase and α-amylase inhibitory activities. The highland barley bran acetone extract had the highest total phenolic content, total flavonoid content, and antioxidant capacity. It was followed by the methanol and ethanol extracts, while n-butanol and ethyl acetate extracts exhibited lower measured values. Diosmetin, luteolin, protocatechuic acid, vanillic acid, ferulic acid, phlorogucinol, diosmin, isoquercitrin, catechin, and isovitexin were among the most abundant phenolic compounds identified in different solvent extracts, and their concentrations varied according to the solvent used. The highest α-glucosidase and α-amylase inhibitory activity were observed in the ethyl acetate extract of highland barley bran, followed by the acetone and methanol extracts. In contrast, n-butanol and ethanol extracts exhibited lower measured values. The different solvent extracts were effective inhibitors for α-glucosidase and α-amylase with activity reaching to 34.45-94.32% and 22.08-35.92% of that of positive control acarbose, respectively. There were obvious correlations between the phenolic content and composition of different solvent extracts and their in vitro antioxidant activity, α-glucosidase inhibition activity and α-amylase inhibition activity. Black barley bran is an excellent natural raw material for developing polyphenol-rich functional foods and shows good antioxidant and hypoglycemic potential to benefit human health.
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Affiliation(s)
- Wengang Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Yongli Lan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
| | - Bin Dang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
| | - Jie Zhang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
| | - Wancai Zheng
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
| | - Yan Du
- Qinghai Province Highland Barley Resources Comprehensive Utilization Engineering Technology Research Center, Qinghai Huashi Science & Technology Investment Management Co., Ltd., Xining 810016, China
| | - Xijuan Yang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Correspondence: (X.Y.); (Z.L.)
| | - Zhonghong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Correspondence: (X.Y.); (Z.L.)
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8
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Suo X, Pompei F, Bonfini M, Mustafa AM, Sagratini G, Wang Z, Vittadini E. Quality of wholemeal pasta made with pigmented and ancient wheats. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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9
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Suo H, Peng Z, Guo Z, Wu C, Liu J, Wang L, Xiao J, Li X. Deep eutectic solvent-based ultrasonic-assisted extraction of phenolic compounds from different potato genotypes: Comparison of free and bound phenolic profiles and antioxidant activity. Food Chem 2022; 388:133058. [PMID: 35486990 DOI: 10.1016/j.foodchem.2022.133058] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 04/14/2022] [Accepted: 04/21/2022] [Indexed: 11/04/2022]
Abstract
Potato phenolics exhibit health-promoting effects. Studies on bound phenolics are scarce. Here, significant differences in total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity in free and bound forms were found among 19 potato genotypes. 7 free and 24 bound phenolics were characterized and quantified using ultrahigh-performance liquid chromatograph-mass spectrometry, among which 22 bound phenolics are reported for the first time in potato. The number and content of identified free and bound phenolics changed considerably among the genotypes. Chlorogenic acid, cryptochlorogenic acid and rutin in free form, and benzoic and caftaric acids in bound form were predominant. Heijingang showed the highest free and total TPC and antioxidant activity, and the largest number of phenolic compounds, whereas S17-1-1 contained the highest free and total TFC and Longshu 7 contained the highest bound phenolic content. Cluster analysis segregated the genotypes into 6 groups. This study provides useful information on benefits of potato in human health.
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Affiliation(s)
- Haicui Suo
- Crops Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Crop Genetic Improvement, Guangzhou 510640, Guangdong, China
| | - Ziting Peng
- State Key Laboratory of Marine Resource Utilization in South China Sea/Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zhiqiang Guo
- State Key Laboratory of Marine Resource Utilization in South China Sea/Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Chengjunhong Wu
- State Key Laboratory of Marine Resource Utilization in South China Sea/Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jitao Liu
- Crops Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Crop Genetic Improvement, Guangzhou 510640, Guangdong, China
| | - Li Wang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Crop Genetic Improvement, Guangzhou 510640, Guangdong, China
| | - Juan Xiao
- State Key Laboratory of Marine Resource Utilization in South China Sea/Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China.
| | - Xiaobo Li
- Crops Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Crop Genetic Improvement, Guangzhou 510640, Guangdong, China.
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10
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Dang B, Zhang WG, Zhang J, Yang XJ, Xu HD. Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau. Foods 2022; 11:foods11142025. [PMID: 35885267 PMCID: PMC9322942 DOI: 10.3390/foods11142025] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/03/2022] [Accepted: 07/06/2022] [Indexed: 12/10/2022] Open
Abstract
The nutritional composition, polyphenol and anthocyanin composition, and antioxidant capacity of 52 colored highland barley were evaluated. The results showed that the protein content of highland barley in the black group was the highest, the total starch and fat contents in the blue group were the highest, the amylose content in the purple group was quite high, the fiber content in the yellow group was quite high, and the β-glucan content of the dark highland barley (purple, blue and black) was quite high. The polyphenol content and its antioxidant capacity in the black group were the highest, while the anthocyanin content and its antioxidant capacity in the purple highland barley were the highest. Ten types of monomeric phenolic substances were the main contributors to DPPH, ABTS, and FRAP antioxidant capacity. All varieties could be divided into four categories according to nutrition or function. The grain color could not be used as an absolute index to evaluate the quality of highland barley, and the important influence of variety on the quality of highland barley also needed to be considered. In actual production, suitable raw materials must be selected according to the processing purpose and variety characteristics of highland barley.
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Affiliation(s)
- Bin Dang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, China; (W.-G.Z.); (J.Z.)
| | - Wen-Gang Zhang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, China; (W.-G.Z.); (J.Z.)
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
| | - Jie Zhang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, China; (W.-G.Z.); (J.Z.)
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
| | - Xi-Juan Yang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, China; (W.-G.Z.); (J.Z.)
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Correspondence: (X.-J.Y.); (H.-D.X.); Tel.: +86-13519786535 (X.-J.Y.); +86-13772119216 (H.-D.X.)
| | - Huai-De Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;
- Correspondence: (X.-J.Y.); (H.-D.X.); Tel.: +86-13519786535 (X.-J.Y.); +86-13772119216 (H.-D.X.)
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11
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Xie Y, Gong T, Liu H, Fan Z, Zhaojun C, Liu X. In Vitro and In Vivo Digestive Fate and Antioxidant Activities of Polyphenols from Hulless Barley: Impact of Various Thermal Processing Methods and β-Glucan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7683-7694. [PMID: 35708505 DOI: 10.1021/acs.jafc.2c01784] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The unfavorable bioaccessibility of polyphenols in cereal-based food limits their physiological functions as most polyphenols bind spontaneously to the cell-wall polysaccharides. Effects of β-glucan and various thermal processing methods including flaking and roasting, stir-frying, steam-flash explosion, and popping expansion on the bioaccessibility and antioxidant properties of polyphenols from hulless barley in vitro and in vivo were investigated in this study. The bioaccessibility and antioxidant capacity (via DPPH, ·OH, and ·O2- free radical scavenging, TAC, and FRAP assays) of polyphenol extracts from hulless barley treated by steam-flash explosion and popping expansion increased significantly before and after in vitro digestion compared to those from raw and other processed hulless barley. Further, the total polyphenol content of hulless barley elevated dramatically following hydrolyzing with β-glucanase, which was positively correlated with the antioxidant activity. Additionally, the hulless barley treated with steam-flash explosion exhibited potent antidiabetic effects and antioxidant capacity (via TAC, SOD, GSH-Px, CAT, and MDA assays) in type 2 diabetic rats. The absorption of individual phenolic compounds in the alimentary canal of rats was impacted obviously by thermal processing. This study provides new insights into enhancing the bioaccessibility of the polyphenols and suggests that β-glucans interact with polyphenols and proteins in the hulless barley matrix.
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Affiliation(s)
- Yong Xie
- School of Food Science, Southwest University, Chongqing 400715, China
- School of Materials and Chemical Engineering, Tongren University, Tongren 554300, China
| | - Ting Gong
- Chongqing Medical and Pharmaceutical College, Chongqing 401331, China
| | - Haibo Liu
- School of Food Science, Southwest University, Chongqing 400715, China
| | - Zhiping Fan
- Centre for Food and Drug Testing of Yibin City, Yibin 644000, China
| | - Chen Zhaojun
- School of Food Science, Southwest University, Chongqing 400715, China
| | - Xiong Liu
- School of Food Science, Southwest University, Chongqing 400715, China
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Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27113411. [PMID: 35684349 PMCID: PMC9181920 DOI: 10.3390/molecules27113411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 05/19/2022] [Accepted: 05/23/2022] [Indexed: 11/16/2022]
Abstract
In this research, the composition of free phenols, bound phenols, and anthocyanins and their in vitro antioxidant activity and in vitro α-glucosidase inhibiting activity were observed in different barley colors. The outcomes revealed that the contents of total phenols (570.78 mg/100 gDW), total flavonoids (47.08 mg/100 gDW), and anthocyanins (48.07 mg/100 g) were the highest in purple barley. Furthermore, the structure, composition, and concentration of phenolics differed depending on the colors of barley. The types and contents of bound total phenolic acids and flavonoids were greater than those of free total phenolic acids and flavonoids. The main phenolic acids in blue barley were cinnamic acid polyphenols, whereas in black, yellow, and purple barley, benzoic acid polyphenols were the main phenolic acids, and the main types of flavonoids in black and blue barley were chalcones and flavanones, respectively, whereas flavonol was the main type of flavonoid in yellow and purple barley. Moreover, cornflower pigment-3-glucoside was the major anthocyanin in blue, yellow, and purple barley, whereas the main anthocyanin in black barley was delphinidin-3-glucoside. The dark color of barley indicated richness in the anthocyanins. In addition, the free polyphenol fractions had stronger DPPH and ABTS radical scavenging capacity as compared to the bound ones. In vitro α-glucosidase-inhibiting activity was greater in bound polyphenols than in free polyphenols, with differences between different varieties of barley. Purple barley phenolic fractions had the greatest ABTS radical scavenging and iron ion reduction capacities, as well as the highest α-glucosidase-inhibiting activity. The strongest DPPH radical scavenging capacity was found in yellow barley, while the strongest in vitro α-glucosidase-inhibiting activity was found in anthocyanins isolated from black barley. Furthermore, in different colors of barley, there was a strong association between the concentration of specific phenolic compounds and antioxidant and α-glucosidase-inhibiting activities. The outcomes of this study revealed that all colored barley seeds tested were high in phenolic compounds, and had a good antioxidant impact and α-glucosidase-inhibiting activity. As a result, colored barley can serve as an antioxidant and hypoglycemic food. Polyphenols extracted from purple barley and anthocyanins extracted from black barley stand out among them.
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Dwivedi SL, Mattoo AK, Garg M, Dutt S, Singh B, Ortiz R. Developing Germplasm and Promoting Consumption of Anthocyanin-Rich Grains for Health Benefits. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.867897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Malnutrition, unhealthy diets, and lifestyle changes are the major risk factors for overweight and obesity-linked chronic diseases in humans adversely impact achieving sustainable development goals. Colored grains are a source of anthocyanins, a group of flavonoids, that contribute positively to human health. This review focuses on genetic variation harnessed through breeding and biotechnology tools for developing anthocyanin-rich grain crops. Agronomic practices, genotype × environment interactions, different stresses, seed development and seed maturity are factors that impact the content and composition of anthocyanins. Significant progress has been made in characterizing genes associated with anthocyanin biosynthesis in cereal and other crops. Breeding has led to the development and release of grain anthocyanin-rich crop cultivars in Europe, America and in some countries in Asia. Notably, genetic engineering utilizing specific transcription factors and gene editing has led to the development of anthocyanin-rich genetic variants without any significant yield penalty. A variety of food products derived from colored grains or flours are now available in grocery stores and supermarkets worldwide. The public perception about anthocyanin-rich food is positive, but availability, affordability, and willingness to pay a higher price than before limit consumption. Together with other seed nutrition traits in breeding programs the inclusion of anthocyanins can ensure the development of cultivars that meet nutrition needs of humans, especially in the developing world.
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Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. Foods 2022; 11:foods11081091. [PMID: 35454677 PMCID: PMC9025642 DOI: 10.3390/foods11081091] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/06/2022] [Accepted: 04/08/2022] [Indexed: 01/27/2023] Open
Abstract
Highland barley has a different composition and structure to other crops. It has higher contents of total polyphenol (TPC), total flavonoid (TFC) and β-glucan, which can be supplemented to improve the nutrition of wheat-flour-based food. In this study, the flours of three different grain-colored highland barley varieties Beiqing 6 (BQ), Dulihuang (DLH), and Heilaoya (HLY), were added to Jimai60 (JM, a wheat variety with medium gluten) wheat flour at different substitution levels to investigate their effects on the unextractable polymeric protein (UPP) content, micro-structure, rheological properties and mixing properties of dough, and the color, texture, flavor, and in vitro digestion of Chinese steam bread (CSB). The results showed that the moderate substitution of highland barley (20%) increased the UPP%, optimized the micro-structure of gluten, and improved its rheological properties by increasing dough viscoelasticity. The CSBs made from the composite flours exhibited a similar specific volume, cohesiveness, springiness and resilience to wheat CSB, while the firmness of composite CSBs (particularly JM-HLY-20) was delayed during storage. Importantly, the addition of highland barley increased the contents of TPC, TFC and β-glucan, but decreased the in vitro starch digestibility of CSBs. A sensory evaluation showed that JM-HLY CSB was the most preferable. Taken together, highland barley can be used as a fine supplement to food products, with health-promoting properties.
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Carvalho DO, Guido LF. A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles. Food Chem 2022; 372:131093. [PMID: 34619521 DOI: 10.1016/j.foodchem.2021.131093] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 09/02/2021] [Accepted: 09/06/2021] [Indexed: 02/03/2023]
Abstract
This review provides an overview on the influence of malting and brewing on the overall phenolic content of barley malt and beer. Beer phenolics are mainly originated from barley malt and can be found in free and bound forms, in concentrations up to 50% lower comparing to sweet wort. The use of roasted malts, in combination with proper milling and high mashing temperatures at low pH can lead to a release of bound phenolic forms and increased extraction. New technological strategies such as special yeasts, manipulation of enzymatic activity and dry-hopping may be relevant to improve the phenolic profile of beer and attain phenolic levels with benefits both for beer stability and consumer's health. As the content of free ferulic acid in beer only accounts up to approximately 15% of total content, further studies should put emphasis on its bound forms in different beer styles and non-alcoholic beers.
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Affiliation(s)
- Daniel O Carvalho
- REQUIMTE/LAQV - Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal
| | - Luís F Guido
- REQUIMTE/LAQV - Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal.
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Sharma P, Goudar G, Longvah T, Gour VS, Kothari S, Wani IA. Fate of Polyphenols and Antioxidant Activity of Barley during Processing. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2020.1725036] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Paras Sharma
- ICMR-National Institute of Nutrition, Hyderabad, India
| | | | - T. Longvah
- ICMR-National Institute of Nutrition, Hyderabad, India
| | - Vinod. S. Gour
- Department of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - S.L. Kothari
- Department of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - Idrees A. Wani
- Department of Food Science & Technology, University of Kashmir, Hazratbal, Srinagar, India
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Boro H, Usha T, Babu D, Chandana P, Goyal AK, Ekambaram H, Yusufoglu HS, Das S, Middha SK. Hepatoprotective activity of the ethanolic extract of Morus indica roots from Indian Bodo tribes. SN APPLIED SCIENCES 2022; 4:49. [DOI: https:/doi.org/10.1007/s42452-021-04859-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Accepted: 11/02/2021] [Indexed: 09/01/2023] Open
Abstract
AbstractThe roots of Morus species are well described in the Pharmacopoeia of the People's Republic of China (ChP) for its traditional use in treating liver fibrosis due to its hepatoprotective property. However, little is known about the hepatoprotective effect of the roots of Morus indica L. (RoMi), and the pharmacological mechanism(s) are uncertain due to its intricacy. Therefore, this study evaluates the hepatoprotective activity of the ethanolic extract of RoMi (eRoMi) against the CCl4-induced in-vivo animal model at different dosages (100 and 200 mg/kg BW) in comparison with silymarin as a positive control. The hepatoprotective activity of eRoMi was evaluated by measuring the levels of serum biomarkers, hepatic antioxidant enzymes and was verified by histological studies. Interestingly, 1,2-bis(trimethylsilyl) benzene, 1,4-phenylenebis (trimethylsilane), 2,4,6-cycloheptatriene-1-one, 3,5-bis-trimethylsilyl and α-amyrin were the active components found in eRoMi as detected by GC–MS. Oral administration of eRoMi (200 mg/kg BW) to rats significantly protected serum biochemical parameters (increased ALT, AST, LDH, bilirubin and GGT as well as depletion of antioxidant enzymes and hepatic GSH) and elevation in hepatic lipid peroxidation as compared to CCl4-treated rats. The hematological indices such as erythrocytes, hemoglobin, monocytes and lymphocytes were also normal in eRoMi-treated rats. The histopathological evaluation indicated a significant restoration of liver structure as compared to silymarin. This study is the first scientific validation for the traditional use of eRoMi to understand its hepatoprotective activity.
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Boro H, Usha T, Babu D, Chandana P, Goyal AK, Ekambaram H, Yusufoglu HS, Das S, Middha SK. Hepatoprotective activity of the ethanolic extract of Morus indica roots from Indian Bodo tribes. SN APPLIED SCIENCES 2022. [DOI: 10.1007/s42452-021-04859-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Abstract
AbstractThe roots of Morus species are well described in the Pharmacopoeia of the People's Republic of China (ChP) for its traditional use in treating liver fibrosis due to its hepatoprotective property. However, little is known about the hepatoprotective effect of the roots of Morus indica L. (RoMi), and the pharmacological mechanism(s) are uncertain due to its intricacy. Therefore, this study evaluates the hepatoprotective activity of the ethanolic extract of RoMi (eRoMi) against the CCl4-induced in-vivo animal model at different dosages (100 and 200 mg/kg BW) in comparison with silymarin as a positive control. The hepatoprotective activity of eRoMi was evaluated by measuring the levels of serum biomarkers, hepatic antioxidant enzymes and was verified by histological studies. Interestingly, 1,2-bis(trimethylsilyl) benzene, 1,4-phenylenebis (trimethylsilane), 2,4,6-cycloheptatriene-1-one, 3,5-bis-trimethylsilyl and α-amyrin were the active components found in eRoMi as detected by GC–MS. Oral administration of eRoMi (200 mg/kg BW) to rats significantly protected serum biochemical parameters (increased ALT, AST, LDH, bilirubin and GGT as well as depletion of antioxidant enzymes and hepatic GSH) and elevation in hepatic lipid peroxidation as compared to CCl4-treated rats. The hematological indices such as erythrocytes, hemoglobin, monocytes and lymphocytes were also normal in eRoMi-treated rats. The histopathological evaluation indicated a significant restoration of liver structure as compared to silymarin. This study is the first scientific validation for the traditional use of eRoMi to understand its hepatoprotective activity.
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Imeneo V, Romeo R, Gattuso A, De Bruno A, Piscopo A. Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace. Foods 2021; 10:foods10102460. [PMID: 34681509 PMCID: PMC8536132 DOI: 10.3390/foods10102460] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/12/2021] [Accepted: 10/13/2021] [Indexed: 11/19/2022] Open
Abstract
In this study, functionalized biscuits were prepared through the enrichment of dough with lemon peel and natural antioxidants extracted from lemon pomace. Lemon pomace extract (LPE) was analyzed for total phenolic content before addition, and then a known concentration of 50 mg kg−1 was used for the formulation of enriched biscuits. Three different biscuit samples were compared to a control biscuit, without the addition of functional ingredients. The main physicochemical, microbiological, and sensory aspects of doughs and biscuits enriched with LPE were investigated. The enriched biscuits showed higher phenolic content and antioxidant activity than the control one and a longer induction period (IP), which means that the enriched products had a higher intrinsic resistance to lipid oxidation, thanks to the antioxidant effect exerted by the added fresh lemon peel and the LPE. Furthermore, from a sensorial point of view, they showed suitable acceptability, in terms of appearance, flavor, and aromatic attributes. Thus, results indicated that the incorporation of lemon processing by-products allowed the production of functional enriched biscuits with improved antioxidant properties.
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Kumari P, Kumar V, Kumar R, Pahuja SK. Sorghum polyphenols: plant stress, human health benefits, and industrial applications. PLANTA 2021; 254:47. [PMID: 34374841 PMCID: PMC8353607 DOI: 10.1007/s00425-021-03697-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Accepted: 08/03/2021] [Indexed: 06/13/2023]
Abstract
MAIN CONCLUSION Various phenolic compounds of sorghum are effective in the management of abiotic stress (salt, nutrients) and biotic stress (caused by birds, fungi and aphids). The health and industrial application of phenolics is mainly contributed by inherent antioxidant and nutraceutical potential. In a natural environment, plant growth is affected by various biotic and abiotic stresses. In every ecosystem, the presence of a wide range of harmful biological agents (bacteria, fungi, nematodes, mites, and insects) and undesirable environmental factors (drought, salinity, heat, excessive or low rainfall, etc.) may cause a heavy loss in crop productivity. Being sessile during evolution, plants have evolved multiple defense mechanisms against various types of microbial pathogens and environmental stresses. A plant's natural defense system produces some compounds named secondary metabolites, which include phenolics, terpenes, and nitrogen. The phenolic profile of grain sorghum, the least utilized staple crop, is unique, more diverse, and more abundant than in any other common cereal grain. It mainly contains phenolic acids, 3-deoxyanthocyanidins and condensed tannins. Sorghum polyphenols play a major role in plant defense against biotic and abiotic stresses and have many additional health benefits along with various industrial applications. The objective of this review is to discuss the phenolic compounds derived from grain sorghum and describe their role in plant defense, human health, and industrial applications.
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Affiliation(s)
- Pummy Kumari
- Department of Plant Breeding and Genetics, COA, CCS Haryana Agricultural University, Hisar, 125004, Haryana, India.
| | - Vinod Kumar
- Department of Biochemistry, COBS&H, CCS Haryana Agricultural University, Hisar, 125004, Haryana, India
| | - Rakesh Kumar
- Department of Microbiology, COBS&H, CCS Haryana Agricultural University, Hisar, 125004, Haryana, India
| | - Surender Kumar Pahuja
- Department of Plant Breeding and Genetics, COA, CCS Haryana Agricultural University, Hisar, 125004, Haryana, India
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21
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Genetic Diversity for Agronomic Traits and Phytochemical Compounds in Coloured Naked Barley Lines. PLANTS 2021; 10:plants10081575. [PMID: 34451619 PMCID: PMC8398654 DOI: 10.3390/plants10081575] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 07/26/2021] [Accepted: 07/27/2021] [Indexed: 11/17/2022]
Abstract
Interest of breeders is increasing toward the development of new barley cultivars with functional properties and adapted for food uses. A barley breeding program was initiated to develop germplasm with naked and coloured grains rich in bioactive compounds In the present study, a set of 16 F8 recombinant inbred lines (RILs) derived from the following four parental lines: 2005FG, K4-31, L94 and Priora, were evaluated in the experimental trials in Foggia (Italy) during the 2017–2019 growing seasons with the aims to assess the genetic variability for desired traits and identify superior genotypes. Lines were characterised for agronomic traits (earliness, plant height, seed yield, specific weight, 1000-seed weight) and biochemical compounds accumulation (phenolics, anthocyanins, flavonoids, carotenoids, β-glucans, proteins, antioxidant activity). A high heritability and selection response were observed for most of the biochemical compounds. The grain yield showed high significant positive genetic and phenotypic correlations (p < 0.05) with phenols and antioxidant activity. Cluster analysis grouped the genotypes into three groups. The barley RIL lines L1997, L3005, L3007 and L3009 were superior for more than four traits including seed yield and antioxidant compounds. These genotypes may serve as potential sources of nutraceuticals for healthy food and in breeding programs. In the present study, the new barley genotypes with naked and coloured grains have been selected without compromising their productivity.
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22
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Šimić G, Lalić A, Horvat D, Zdunić Z, Koceva Komlenić D, Bucić-Kojić A, Planinić M, Tišma M. Production and analysis of the flour from the hull-less barley. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00857-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Hussain A, Ali S, Hussain A, Hussain Z, Manzoor MF, Hussain A, Ali A, Mahmood T, Abbasi KS, Karrar E, Hussain M, T. Compositional profile of barley landlines grown in different regions of Gilgit-Baltistan. Food Sci Nutr 2021; 9:2605-2611. [PMID: 34029360 PMCID: PMC8116868 DOI: 10.1002/fsn3.2215] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 02/19/2021] [Accepted: 02/20/2021] [Indexed: 11/11/2022] Open
Abstract
The current investigation was performed to explore the nutritional and functional composition of four landlines of barley denoted as LB1 (Gilgit), LB2 (Nagar), LB3 (Skardu), and LB4 (Shigar) from different regions of Gilgit-Baltistan. The samples were examined for nutritional profile and antioxidant attributes. Total phenolic values and total flavonoid results were in the range of 1.2 to 3.1 mg/g and 0.41 to 0.55 mg/g, respectively. Nutritional profile as crude starch, fiber, protein, ash, and fat ranged from 56.3%-50.80%, 16.50%-11.73%, 16.20%-11.53%, 2.8%-2.1%, and 2.63%-1.63%, respectively. The mineral composition in terms of Mg (527-616 mg/kg) was higher in the landlines followed by Ca (312-368 mg/kg), Na (122.6-146.6 mg/kg), Fe (43.3-65.6 mg/kg), and Zn (22.5-26.6 mg/kg). It was concluded that the indigenous barley landlines had immense nutritional potential and functional attributes. Thus, it can be used for value-added food products and the development of cottage industry in the region.
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Affiliation(s)
- Abid Hussain
- Department of Agriculture and Food ScienceKarakorum International UniversityGilgitPakistan
| | - Sartaj Ali
- Department of Agriculture and Food ScienceKarakorum International UniversityGilgitPakistan
| | - Azhar Hussain
- Department of Agriculture and Food ScienceKarakorum International UniversityGilgitPakistan
| | - Zubair Hussain
- Department of Agriculture and Food ScienceKarakorum International UniversityGilgitPakistan
| | | | - Abid Hussain
- School of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina
| | - Amjad Ali
- Department of Agriculture and Food ScienceKarakorum International UniversityGilgitPakistan
| | - Talat Mahmood
- Nuclear Institute of Food and AgricultureTarnab PeshwarPakistan
| | - Kashif Sarfraz Abbasi
- Institute of Food &Nutritional Sciences PMAS‐Arid Agriculture UniversityRawalpindiPakistan
| | - Emad Karrar
- Department of Food Engineering and TechnologyFaculty of Engineering and TechnologyUniversity of GeziraWad MedaniSudan
| | - Maqsood Hussain
- Department of Agriculture and Food ScienceKarakorum International UniversityGilgitPakistan
| | - Tajudin
- Mountain Agriculture Research Center (MARC)Juglote, GilgitPakistan
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Liu M, Liu X, Luo J, Bai T, Chen H. Effect of digestion on bound phenolic content, antioxidant activity and hypoglycemic ability of insoluble dietary fibre from four Triticeae crops. J Food Biochem 2021; 45:e13746. [PMID: 33913169 DOI: 10.1111/jfbc.13746] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Revised: 03/16/2021] [Accepted: 04/13/2021] [Indexed: 02/05/2023]
Abstract
To assess the physiological functions of bound phenols in insoluble dietary fiber (IDF) from different Triticeae crops, bound phenols in IDF were extracted from wheat, triticale, barley and quinoa. In addition, model in vitro was established and used in evaluating the release of bound phenols and changes in their physiological functions after simulated digestion. Results showed that bound phenol content in IDF from Triticeae crops before digestion was higher than which during digestion, and its physiological functions were also better (p < .05). Moreover, barley extracted before digestion, its bound phenolic content in IDF was higher than those in other three Triticeae crops, besides,its bound phenol also showed better antioxidant ability. Before digestion, bound phenols in IDF from triticale showed the best hypoglycemic ability (the inhibition rate of α-glucosidase was 95%; the inhibition rate of α-amylase was 97%). In the simulated digestion model, the bound phenols were mainly released during the intestinal digestion stage, they showed better physiological functions than which released at the gastric digestion stage. The bound phenol content in triticale was higher and its physiological functions was better than those in the other crops. PRACTICAL APPLICATIONS: The results of this experiment showed that the release of bound phenols measured by chemical extraction (i.e., before digestion) was higher than that by simulated gastrointestinal digestion. Compared with the chemical extraction method, in vitro gastro-intestinal digestion simulates the pH value and enzyme environment of food in the human body gastrointestinal digestion process more effectively. This study can provide reference for selecting Triticeae crops feeding in the future. To be more precise, bound phenol content in the insoluble dietary fiber of barley was the highest before digestion. The bound phenol in the insoluble dietary fiber of triticale had the best hypoglycemic ability. The bound phenolic compounds are mainly released during intestinal digestion, and their physiological functions are better than that in gastric digestion.
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Affiliation(s)
- Mengcong Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Xinzhi Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Junyun Luo
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Tingmei Bai
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, China
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Li W, Wen L, Chen Z, Zhang Z, Pang X, Deng Z, Liu T, Guo Y. Study on metabolic variation in whole grains of four proso millet varieties reveals metabolites important for antioxidant properties and quality traits. Food Chem 2021; 357:129791. [PMID: 33895687 DOI: 10.1016/j.foodchem.2021.129791] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2020] [Revised: 03/12/2021] [Accepted: 04/09/2021] [Indexed: 12/21/2022]
Abstract
Proso millet (Panicum miliaceum L.) is a minor cereal crop that has been considered as health-promoting food. Little information is available however, about the metabolic basis of nutritional values of proso millet. In this study, using a UHPLC-QqQ-MS/MS-based metabolomics approach, we compared the metabolomes of whole grains from four proso millet varieties with different bran color, namely White, Black, Gray and Red. In total, 672 metabolites were identified, among which 121, 116 and 148 metabolites showed differential accumulation in the three comparison groups (White vs. Black/Gray/Red). The results demonstrated the main pathways that were differentially activated included: tryptophan metabolism, flavonoid, isoflavonoid, flavone, and flavonol biosynthesis. Considerable difference between varieties was observed in accumulation of phenolic acids and flavonoids, which might lead to difference in antioxidant activities. The results of this study provide useful information for further investigation of proso millet food chemistry and for sufficient utilization of this special crop.
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Affiliation(s)
- Wei Li
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, Shandong 266101, China
| | - Lichao Wen
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, Shandong 266101, China
| | - Zhentian Chen
- Daniudian Town People's Government, Yuanping City, Shanxi 034100, China
| | - Zenglin Zhang
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, Shandong 266101, China
| | - Xueli Pang
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, Shandong 266101, China
| | - Zhichao Deng
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, Shandong 266101, China
| | - Tao Liu
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, Shandong 266101, China
| | - Yongfeng Guo
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, Shandong 266101, China.
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Bangar SP, Sandhu KS, Purewal SS, Kaur M, Kaur P, Siroha AK, Kumari K, Singh M, Kumar M. Fermented barley bran: An improvement in phenolic compounds and antioxidant properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15543] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sneh Punia Bangar
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa India
- Department of Food, Nutrition and Packaging Sciences Clemson University Clemson SC USA
| | - Kawaljit S. Sandhu
- Department of Food Science and Technology Maharaja Ranjit Singh Punjab Technical University Bathinda India
| | - Sukhvinder S. Purewal
- Department of Food Science and Technology Maharaja Ranjit Singh Punjab Technical University Bathinda India
| | - Maninder Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Pinderpal Kaur
- Department of Food Science and Technology Maharaja Ranjit Singh Punjab Technical University Bathinda India
| | - Anil K. Siroha
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa India
| | - Komal Kumari
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa India
| | - Mukesh Singh
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division ICAR—Central Institute for Research on Cotton Technology Mumbai India
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Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes. Foods 2021; 10:foods10030565. [PMID: 33803221 PMCID: PMC8001832 DOI: 10.3390/foods10030565] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 03/03/2021] [Accepted: 03/04/2021] [Indexed: 01/19/2023] Open
Abstract
Three food barley genotypes differing in the presence or absence of husks were sequentially pearled and their fractions analyzed for ash, proteins, bioactive compounds and antioxidant capacity in order to identify potential functional food ingredients. Husks were high in ash, arabinoxylans, procyanidin B3, prodelphinidin B4 and p-coumaric, ferulic and diferulic bound acids, resulting in a high antioxidant capacity. The outermost layers provided a similar content of those bioactive compounds and antioxidant capacity that were high in husks, and also an elevated content of tocols, representing the most valuable source of bioactive compounds. Intermediate layers provided high protein content, β-glucans, tocopherols and such phenolic compounds as catechins and bound hydroxybenzoic acid. The endosperm had very high β-glucan content and relative high levels of catechins and hydroxybenzoic acid. Based on the spatial distribution of the bioactive compounds, the outermost 30% pearling fractions seem the best option to exploit the antioxidant capacity of barley to the full, whereas pearled grains supply β-glucans enriched flours. Current regulations require elimination of inedible husks from human foods. However, due to their high content in bioactive compounds and antioxidant capacity, they should be considered as a valuable material, at least for animal feeds.
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Obadi M, Sun J, Xu B. Highland barley: Chemical composition, bioactive compounds, health effects, and applications. Food Res Int 2021; 140:110065. [DOI: 10.1016/j.foodres.2020.110065] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 12/16/2020] [Accepted: 12/21/2020] [Indexed: 12/15/2022]
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29
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Ma Z, Yi C, Wu N, Tan B. Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes. Cereal Chem 2020. [DOI: 10.1002/cche.10336] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Zhan‐Qian Ma
- Academy of National Food and Strategic Reserves Administration Beijing China
- School of Chemistry and Food Engineering Changsha University of Science and Technology Changsha China
| | - Cui‐Ping Yi
- School of Chemistry and Food Engineering Changsha University of Science and Technology Changsha China
| | - Na‐Na Wu
- Academy of National Food and Strategic Reserves Administration Beijing China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration Beijing China
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30
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Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health. Nutrients 2020; 12:nu12102922. [PMID: 32987758 PMCID: PMC7598678 DOI: 10.3390/nu12102922] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/19/2020] [Accepted: 09/20/2020] [Indexed: 12/26/2022] Open
Abstract
Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and are responsible for red, violet, and blue colours in fruits, vegetables, and grains. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases. As such, whole grain functional foods made with coloured grains are promising new products. This paper will review the characteristics of cereal anthocyanins, and assess their prevalence in various commercially relevant crops including wheat, barley, maize, and rice. A brief overview of the antioxidant potential, and current research on the health effects of cereal-based anthocyanins will be provided. Finally, processing of coloured cereals in whole grain products will be briefly discussed. A full understanding of the fate of anthocyanins in whole grain products, and more research targeted towards health outcomes of anthocyanin supplementation to/inclusion in cereal food products are the next logical steps in this research field.
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31
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Effects of Fungi-Mediated Solid-State Fermentation on Phenolic Contents and Antioxidant Activity of Brown and White Teff ( Eragrostis tef (Zucc.) Trotter) Grains. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8819555] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
Teff (Eragrostis tef (Zucc.) Trotter) is a tropical cereal used in preparing a staple food in Ethiopia and Eritrea called injera. Phenolic compounds are available in soluble and bound forms in cereals like teff. Therefore, their bioaccessibility depends on their release from the food matrix. Different food processing methods including fermentation have been applied since ancient times to aid bioaccessibility and improve the properties of food products. This study aimed at investigating changes in phenolic profiles and antioxidant activities of white and brown teff grains during mushroom-mediated solid-state fermentation. Fermentation with mushroom considerably increased total phenol contents of the soluble phenol fraction with Ganoderma lucidum showing relatively higher increase than Pleurotus ostreatus. Bound fraction of teff phenol did not show noticeable changes after fermentation with the two mushroom strains. Such changes are suggested to be attributed to activities of fungal enzymes such as amylases, xylanases, and proteases that induce structural breakdown of grain components including cell walls leading to the liberation or synthesis of a variety of phenolic compounds. On the other hand, total flavonoid content of teff significantly decreased after fermentation by both strains. This is also believed to be caused by the action of fungal polyphenol oxidases that catalyze the oxidation of a variety of phenolic compounds including flavonoids to o-quinones.
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32
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Ge X, Jing L, Zhao K, Su C, Zhang B, Zhang Q, Han L, Yu X, Li W. The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color. Food Chem 2020; 335:127655. [PMID: 32731125 DOI: 10.1016/j.foodchem.2020.127655] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 07/19/2020] [Accepted: 07/19/2020] [Indexed: 12/31/2022]
Abstract
In the present study, the profile of phenolic compounds in colored (white, yellow, black and blue) naked barley was detected and their content and antioxidant abilities were investigated. The results showed that there were 156 phenolic substances identified, including monophenol, phenolic acids, flavonoids and other polyphenols. The black sample had the most types of phenolic. The content of phenolic varies depending on color of naked barley and the highest values of total phenolic acid and total flavonoids were observed in black and white samples. Furthermore, the strongest ferric reducing antioxidant power and the free radical scavenging ability of DPPH, ABTS, and superoxide anion showed in white, white, yellow and black naked barley. While white and yellow samples had the strongest scavenging ability of hydroxyl radical. There was significant correlation between phenolic components and anti-oxidation. This study suggests that colored naked barley grains are rich in phenolic compounds with antioxidant capacity.
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Affiliation(s)
- Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Luzhen Jing
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Kun Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Chunyan Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Bo Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Lihong Han
- CollaborativeInnovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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33
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Irakli M, Lazaridou A, Mylonas I, Biliaderis CG. Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars. Foods 2020; 9:foods9060783. [PMID: 32545662 PMCID: PMC7353517 DOI: 10.3390/foods9060783] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 06/02/2020] [Accepted: 06/02/2020] [Indexed: 12/14/2022] Open
Abstract
In this study, three pearling fractions, namely bran, dehulled grains and pearled grains, derived from fourteen hulled and one hull-less Greek barley cultivars (Hordeum vulgare L.), were analyzed for the protein, ash, β-glucan, phenolic compounds and tocols contents. High variations appeared in the bioactive contents across the barley cultivars and fractions as well. The protein and ash contents decreased from the outer to the inner layers, whereas β-glucans presented an inverse trend. The highest protein and β-glucan contents were in the hull-less cultivar; however, one hulled cultivar (Sirios) exhibited similar β-glucan content, while another (Constantinos) had even higher protein content. The results also revealed that functional compounds were mainly located in bran fraction. Similar trends were also noted for the antioxidant activity. Ferulic acid was the primary phenolic acid in all fractions, followed by sinapic and p-coumaric acids that were dominant in bound form. However, oligomeric flavonoids, such as prodelphinidin B3, catechin, and procyanidin B2, were more abundant in free form. Overall, this study highlights that different barley cultivars can provide pearling flour fractions of varying composition (nutrients and bioactives), which have the potential to serve as nutritionally valuable ingredients in formulations of cereal-based functional food products.
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Affiliation(s)
- Maria Irakli
- Hellenic Agricultural Organization-Demeter, Institute of Plant Breeding and Genetic Resources, P.O. Box 60411, Thermi, 57001 Thessaloniki, Greece;
- Correspondence: ; Tel.: +30-2310471544
| | - Athina Lazaridou
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece; (A.L.); (C.G.B.)
| | - Ioannis Mylonas
- Hellenic Agricultural Organization-Demeter, Institute of Plant Breeding and Genetic Resources, P.O. Box 60411, Thermi, 57001 Thessaloniki, Greece;
| | - Costas G. Biliaderis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece; (A.L.); (C.G.B.)
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Assessment of phytochemical compounds in functional couscous: Determination of free and bound phenols and alkylresorcinols. Food Res Int 2020; 130:108970. [PMID: 32156404 DOI: 10.1016/j.foodres.2019.108970] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 12/07/2019] [Accepted: 12/29/2019] [Indexed: 11/21/2022]
Abstract
The aim of this study was to evaluate the content of free and bound phenols and alkylresorcinols in functional couscous enriched with barley coarse fraction obtained by air classification. Two different levels of enriched barley flour (20 and 30%) were used for the formulation of couscous and they were compared with a control couscous made with 100% of semolina. HPLC-ESI-TOF-MS was used to determine the phenolic composition in couscous samples. Total free phenolic compounds content in control couscous was 182 μg/100 g d.m. This amount increases significantly when coarse barley flour is added reaching value of 2273 μg/100 g d.m. and 2978 μg/100 g d.m. when 20 and 30% of barley coarse fraction was used, respectively. Moreover, the main free phenolic compounds in enriched barley samples are represented by flavan-3-ols. Bound phenols ranged from 5242 μg/100 g d.m. for control couscous to 27,092 μg/100 g d.m. for couscous with 30% of barley coarse fraction with a strong prevalence of phenolic acids. Finally, regarding alkylresorcinol compounds, they ranged from 1.01 mg/g d.m. for control couscous to 2.46 mg/g d.m. for couscous with 30% of barley coarse fraction. In conclusion, on the basis of obtained results, barley coarse fraction can be considered a good ingredient to develop functional couscous naturally enriched of phenolic compounds and alkylresorcinols.
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Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain. Foods 2019; 8:foods8120680. [PMID: 31847194 PMCID: PMC6963557 DOI: 10.3390/foods8120680] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 12/06/2019] [Accepted: 12/10/2019] [Indexed: 12/13/2022] Open
Abstract
Two hull-less barley varieties were roller-milled, and breaks (B) and reduction flours (C), shorts, and bran were collected. Shorts, which mainly originate from endosperm cells with a smaller amount of the outer layers, had the largest yield (48.87–51.54%). Ash (0.82–3.10%) and protein (9.95–14.8%) increased from flours toward shorts and bran, while starch decreased (82.31–48.69%). In contrast to clear distribution differences in protein content (bran > shorts > C > B), albumins/globulins content was lowest in bran (0.78–0.90 g/100 gdw), and their distribution between fractions was uneven and genotype dependent. Distribution of hordeins (6.69–10.49 g/100 gdw) was more distinct and generally decreased in order from bran > B > shorts > C. The proportion of nutritionally poor C-hordeins in total hordeins varied from 28.33% to 30.24%, without significant differences between fractions. The β-glucan content varied from 0.80% to 7.49% with decreasing content in the order bran, shorts > C > B. Shorts and bran could be classified as moderate and high β-glucan flour (5.70–7.22%). The total phenolic and antioxidant activities ranged from 0.91 to 2.21 mg GAE/gdw and 28.81–72.06%, respectively. Ferulic and sinapic acids determined by high-performance liquid chromatography (HPLC) were major contributors to the antioxidant activity (45.16–1026.91 ug/gdw and 18.93–206.52 ug/gdw), respectively. The yield and high content of phytonutrients make hull-less barley shorts suitable for the production of health-promoting food and food supplements.
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36
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Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour. Molecules 2019; 24:molecules24142623. [PMID: 31323897 PMCID: PMC6680859 DOI: 10.3390/molecules24142623] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 07/17/2019] [Accepted: 07/18/2019] [Indexed: 12/21/2022] Open
Abstract
Chestnut fruit abounds in carbohydrates, proteins, unsaturated fatty acids, fiber, polyphenolic compounds, as well as vitamins and micronutrients, that are behind the health-promoting properties of this plant. The purpose of the discussed research was to obtain innovative gluten-free pasta from rice and field bean flour enriched with a various addition of chestnut flour. Regarding the studied pasta, the following were determined: the content of free phenolic acids, total polyphenols, and antioxidant properties. Chromatographic analysis (HPLC-ESI-MS/MS (high-performance liquid chromatography-electrospray ionization tandem mass spectrometry)) revealed a wide variety of phenolic acids. In a sample with 20% and higher content of chestnut flour, as many as 13 acids were detected. Isoferulic acid prevailed. The total content of free phenolic acids and total polyphenols increased along with the increasing chestnut content. Moreover, in most cases, the content of individual acids increased with the addition of chestnut flour. Besides, the antioxidant activity was positively correlated with the addition of chestnut fruit flour, the content of free phenolic acids, and total polyphenols. Our research has demonstrated that our innovative gluten-free pasta, with the addition of chestnut flour, has a potential to be a source of polyphenolic compounds, including free phenolic acids, that are valuable for human health.
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Niu X, Liu Y, King AWT, Hietala S, Pan H, Rojas OJ. Plasticized Cellulosic Films by Partial Esterification and Welding in Low-Concentration Ionic Liquid Electrolyte. Biomacromolecules 2019; 20:2105-2114. [PMID: 30983326 PMCID: PMC6550441 DOI: 10.1021/acs.biomac.9b00325] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
![]()
Alternatives
to petroleum-based plastics are of great significance
not only from the point of view of their scientific and practical
impact but to reduce the environmental footprint. Inspired by the
composition and structure of wood’s cell walls, we used phenolic
acids to endow cellulosic fibers with new properties. The fiber dissolution
and homogeneous modification were performed with a recyclable ionic
liquid (IL) (tetrabutylammonium acetate ([N4444][OAc]):dimethyl
sulfoxide) to attain different levels of reaction activity for three
phenolic acids (p-hydroxybenzoic acid, vanillic acid,
and syringic acid). The successful autocatalytic Fischer esterification
reaction was thoroughly investigated by Fourier transform infrared
spectroscopy, X-ray photoelectron spectroscopy, elemental analysis,
and nuclear magnetic resonance spectroscopy (13C CP-MAS,
diffusion-edited 1H NMR and multiplicity-edited heteronuclear
single quantum coherence). Control of the properties of cellulose
in the dispersed state, welding, and IL plasticization were achieved
during casting and recrystallization to the cellulose II crystalline
allomorph. Films of cellulose carrying grafted acids were characterized
with respect to properties relevant to packaging materials. Most notably,
despite the low degree of esterification (DS < 0.25), the films
displayed a remarkable strength (3.5 GPa), flexibility (strains up
to 35%), optical transparency (>90%), and water resistance (WCA
∼
90°). Moreover, the measured water vapor barrier was found to
be similar to that of poly(lactic acid) composite films. Overall,
the results contribute to the development of the next-generation green,
renewable, and biodegradable films for packaging applications.
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Affiliation(s)
- Xun Niu
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering , Nanjing Forestry University , 159# Longpan Road , Nanjing 210037 , P. R. China.,Department of Bioproducts and Biosystems, School of Chemical Engineering , Aalto University , PO Box 16300, FIN-00076 Aalto , Espoo , Finland
| | - Yating Liu
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering , Nanjing Forestry University , 159# Longpan Road , Nanjing 210037 , P. R. China
| | - Alistair W T King
- Materials Chemistry, Department of Chemistry, Faculty of Science , University of Helsinki , A.I. Virtasen aukio 1 , PO Box 55, FIN-00014 , Finland
| | - Sami Hietala
- Materials Chemistry, Department of Chemistry, Faculty of Science , University of Helsinki , A.I. Virtasen aukio 1 , PO Box 55, FIN-00014 , Finland
| | - Hui Pan
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering , Nanjing Forestry University , 159# Longpan Road , Nanjing 210037 , P. R. China
| | - Orlando J Rojas
- Department of Bioproducts and Biosystems, School of Chemical Engineering , Aalto University , PO Box 16300, FIN-00076 Aalto , Espoo , Finland
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38
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Xu M, Rao J, Chen B. Phenolic compounds in germinated cereal and pulse seeds: Classification, transformation, and metabolic process. Crit Rev Food Sci Nutr 2019; 60:740-759. [DOI: 10.1080/10408398.2018.1550051] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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Long Z, Jia Y, Tan C, Zhang XQ, Angessa T, Broughton S, Westcott S, Dai F, Zhang G, Sun D, Xu Y, Li C. Genetic Mapping and Evolutionary Analyses of the Black Grain Trait in Barley. FRONTIERS IN PLANT SCIENCE 2019; 9:1921. [PMID: 30671073 PMCID: PMC6331406 DOI: 10.3389/fpls.2018.01921] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Accepted: 12/11/2018] [Indexed: 05/29/2023]
Abstract
Barley occupies the widest ecological area among the major cereal crops, thereby generating a high potential for adaptive genetic diversity against various environmental factors. Colored barley such as black grain barley has been suggested to result from environmental adaptation to biotic and abiotic stresses. Using one double haploid population (433 lines), plus three F5 recombinant inbred line (RIL) populations (1,009 lines), the black lemma and pericarp (Blp) gene was mapped between two Insertion/deletion (Indel) markers MC_1570156 and MC_162350 with a physical distance of 0.807 Mb, containing 21 annotated genes in the mapped interval. Whole-genome re-sequencing was performed on two Tibetan wild barley lines (X1 and W1) with black grain phenotype. The probable candidate genes for Blp were discussed based on gene functional annotation and gene sequence variation analyses. Thirteen polymorphic Indel markers covering the target genetic region were used to analyze 178 barley accessions including 49 black husk entries. Genotype-based clustering analyses showed that the black landraces of different geographical background may have evolved from a single origin. Our study represents a significant improvement on the genetic mapping of Blp and would facilitate future study on the characterization of the genetic basis underlying this interesting agronomic trait.
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Affiliation(s)
- Zhoukai Long
- Hubei Collaborative Innovation Centre for Grain Industry, Yangtze University, Jingzhou, China
- Western Barley Genetic Alliance, Murdoch University, Perth, WA, Australia
| | - Yong Jia
- Western Barley Genetic Alliance, Murdoch University, Perth, WA, Australia
| | - Cong Tan
- Western Barley Genetic Alliance, Murdoch University, Perth, WA, Australia
| | - Xiao-Qi Zhang
- Western Barley Genetic Alliance, Murdoch University, Perth, WA, Australia
| | - Tefera Angessa
- Western Barley Genetic Alliance, Murdoch University, Perth, WA, Australia
| | - Sue Broughton
- Department of Agriculture and Food, Government of Western Australia, South Perth, WA, Australia
| | - Sharon Westcott
- Department of Agriculture and Food, Government of Western Australia, South Perth, WA, Australia
| | - Fei Dai
- College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, China
| | - Guoping Zhang
- College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, China
| | - Dongfa Sun
- College of Plant Science, Huazhong Agricultural University, Wuhan, China
| | - Yanhao Xu
- Hubei Collaborative Innovation Centre for Grain Industry, Yangtze University, Jingzhou, China
| | - Chengdao Li
- Western Barley Genetic Alliance, Murdoch University, Perth, WA, Australia
- Department of Agriculture and Food, Government of Western Australia, South Perth, WA, Australia
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40
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Varga M, Jójárt R, Fónad P, Mihály R, Palágyi A. Phenolic composition and antioxidant activity of colored oats. Food Chem 2018; 268:153-161. [DOI: 10.1016/j.foodchem.2018.06.035] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 05/08/2018] [Accepted: 06/07/2018] [Indexed: 11/17/2022]
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41
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Suriano S, Iannucci A, Codianni P, Fares C, Russo M, Pecchioni N, Marciello U, Savino M. Phenolic acids profile, nutritional and phytochemical compounds, antioxidant properties in colored barley grown in southern Italy. Food Res Int 2018; 113:221-233. [DOI: 10.1016/j.foodres.2018.06.072] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 06/20/2018] [Accepted: 06/28/2018] [Indexed: 01/05/2023]
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42
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Yang XJ, Dang B, Fan MT. Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau. Molecules 2018; 23:molecules23040879. [PMID: 29641469 PMCID: PMC6017789 DOI: 10.3390/molecules23040879] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 04/03/2018] [Accepted: 04/08/2018] [Indexed: 01/14/2023] Open
Abstract
In this study, the polyphenols composition and antioxidant properties of 12 blue highland barley varieties planted on the Qinghai-Tibet Plateau area were measured. The contents of the free, bound and total phenolic acids varied between 166.20–237.60, 170.10–240.75 and 336.29–453.94 mg of gallic acid equivalents per 100 g of dry weight (DW) blue highland barley grains, while the free and bound phenolic acids accounted for 50.09% and 49.91% of the total phenolic acids, respectively. The contents of the free, bound and total flavones varied among 20.61–25.59, 14.91–22.38 and 37.91–47.98 mg of catechin equivalents per 100 g of dry weight (DW) of blue highland barley grains, while the free and bound flavones accounted for 55.90% and 44.10% of the total flavones, respectively. The prominent phenolic compounds in the blue hulless barley grains were gallic acid, benzoic acid, syringic acid, 4-coumaric acid, naringenin, hesperidin, rutin, (+)-catechin and quercetin. Among these, protocatechuic acid, chlorogenic acid and (+)-catechin were the major phenolic compounds in the free phenolics extract. The most abundant bound phenolics were gallic acid, benzoic acid, syringic acid, 4-coumaric acid, benzoic acid, dimethoxybenzoic acid, naringenin, hesperidin, quercetin and rutin. The average contribution of the bound phenolic extract to the DPPH• free radical scavenging capacity was higher than 86%, that of free phenolic extract to the ABTS•+ free radical scavenging capacity was higher than 79%, and that of free phenolic (53%) to the FRAP antioxidant activity was equivalent to that of the bound phenol extract (47%). In addition, the planting environment exerts a very important influence on the polyphenol composition, content and antioxidant activity of blue highland barley. The correlation analysis showed that 2,4-hydroxybenzoic acid and protocatechuic acid were the main contributors to the DPPH• and ABTS•+ free radical scavenging capacity in the free phenolic extract, while chlorogenic acid, vanillic acid, ferulic acid and quercetin were the main contributors to the free radical scavenging capacity in the bound phenol extract. The study results show that the blue highland barley grains have rich phenolic compounds and high antioxidant activity, as well as significant varietal differences. The free and bound phenolic extracts in the blue hulless barley grains have an equivalent proportion in the total phenol, and co-exist in two forms. They can be used as a potential valuable source of natural antioxidants, and can aid in enhancing the development and daily consumption of foods relating to blue highland barley.
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Affiliation(s)
- Xi-Juan Yang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, Qinghai 810016, China.
- Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai Academy of Agricultural and Forestry Sciences, Xining, Qinghai 810016, China.
| | - Bin Dang
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, Qinghai 810016, China.
- Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai Academy of Agricultural and Forestry Sciences, Xining, Qinghai 810016, China.
| | - Ming-Tao Fan
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
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Awika JM, Rose DJ, Simsek S. Complementary effects of cereal and pulse polyphenols and dietary fiber on chronic inflammation and gut health. Food Funct 2018. [PMID: 29532826 DOI: 10.1039/c7fo02011b] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Cereal grains and grain pulses are primary staples often consumed together, and contribute a major portion of daily human calorie and protein intake globally. Protective effects of consuming whole grain cereals and grain pulses against various inflammation-related chronic diseases are well documented. However, potential benefits of combined intake of whole cereals and pulses beyond their complementary amino acid nutrition is rarely considered in literature. There is ample evidence that key bioactive components of whole grain cereals and pulses are structurally different and thus may be optimized to provide synergistic/complementary health benefits. Among the most important whole grain bioactive components are polyphenols and dietary fiber, not only because of their demonstrated biological function, but also their major impact on consumer choice of whole grain/pulse products. This review highlights the distinct structural differences between key cereal grain and pulse polyphenols and non-starch polysaccharides (dietary fiber), and the evidence on specific synergistic/complementary benefits of combining the bioactive components from the two commodities. Interactive effects of the polyphenols and fiber on gut microbiota and associated benefits to colon health, and against systemic inflammation, are discussed. Processing technologies that can be used to further enhance the interactive benefits of combined cereal-pulse bioactive compounds are highlighted.
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Affiliation(s)
- Joseph M Awika
- Cereal Quality Laboratory, Soil & Crop Science Department, Texas A&M University, College Station, Texas, USA. and Nutrition and Food Science Department, Texas A&M University, College Station, Texas, USA
| | - Devin J Rose
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA and Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Senay Simsek
- North Dakota State University, Department of Plant Sciences, Fargo, ND 58105, USA
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De Paula R, Rabalski I, Messia MC, Abdel-Aal ESM, Marconi E. Effect of processing on phenolic acids composition and radical scavenging capacity of barley pasta. Food Res Int 2017; 102:136-143. [PMID: 29195932 DOI: 10.1016/j.foodres.2017.09.088] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 09/26/2017] [Accepted: 09/27/2017] [Indexed: 10/18/2022]
Abstract
Phenolic acids, total phenolics content and DPPH radical scavenging capacity in raw ingredients, fresh and dried spaghetti, and in uncooked and cooked spaghetti were evaluated and compared with semolina spaghetti as a reference. Ferulic acid was the major phenolic acid found in the free and bound phenolic extracts in all the investigated pasta samples. The addition of barley flour into pasta at incorporation levels of 30, 50 and 100% increased phenolic acids and total phenolics content. Pasta processing did not significantly affect the total phenolics content and free radical scavenging capacity, but a significant reduction in total phenolic acids measured by HPLC was found. Drying process differently affected individual phenolic compounds in the free and bound fractions, and thus, the total phenolic acids content. Free vanillic, caffeic and p-coumaric acids did not significantly change, while p-hydroxybenzoic and ferulic acids of the free extracts showed higher values compared to the corresponding fresh pasta. Cooking did not greatly affect total phenolic acids, more leading to conserving free and bound phenolic compounds.
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Affiliation(s)
- Rosanna De Paula
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Iwona Rabalski
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, 93 Stone Road West, Guelph, ON, Canada, N1G 5C9
| | - Maria Cristina Messia
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - El-Sayed M Abdel-Aal
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, 93 Stone Road West, Guelph, ON, Canada, N1G 5C9
| | - Emanuele Marconi
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy.
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45
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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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46
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de Morais Cardoso L, Pinheiro SS, Martino HSD, Pinheiro-Sant'Ana HM. Sorghum (Sorghum bicolor L.): Nutrients, bioactive compounds, and potential impact on human health. Crit Rev Food Sci Nutr 2017; 57:372-390. [PMID: 25875451 DOI: 10.1080/10408398.2014.887057] [Citation(s) in RCA: 167] [Impact Index Per Article: 23.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Sorghum is the fifth most produced cereal in the world and is a source of nutrients and bioactive compounds for the human diet. We summarize the recent findings concerning the nutrients and bioactive compounds of sorghum and its potential impact on human health, analyzing the limitations and positive points of the studies and proposing directions for future research. Sorghum is basically composed of starch, which is more slowly digested than that of other cereals, has low digestibility proteins and unsaturated lipids, and is a source of some minerals and vitamins. Furthermore, most sorghum varieties are rich in phenolic compounds, especially 3-deoxyanthocyanidins and tannins. The results obtained in vitro and in animals have shown that phenolics compounds and fat soluble compounds (polycosanols) isolated from sorghum benefit the gut microbiota and parameters related to obesity, oxidative stress, inflammation, diabetes, dyslipidemia, cancer, and hypertension. The effects of whole sorghum and its fractions on human health need to be evaluated. In conclusion, sorghum is a source of nutrients and bioactive compounds, especially 3-deoxyanthocyanidins, tannins, and polycosanols, which beneficially modulate, in vitro and in animals, parameters related to noncommunicable diseases. Studies should be conducted to evaluate the effects of different processing on protein and starch digestibility of sorghum as well as on the profile and bioavailability of its bioactive compounds, especially 3-deoxyanthocyanidins and tannins. Furthermore, the benefits resulting from the interaction of bioactive compounds in sorghum and human microbiota should be studied.
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Affiliation(s)
| | - Soraia Silva Pinheiro
- b Laboratory of Vitamins Analysis, Department of Nutrition and Health , Federal University of Viçosa , Minas Gerais , Brazil
| | - Hércia Stampini Duarte Martino
- c Laboratory of Experimental Nutrition, Department of Nutrition and Health , Federal University of Viçosa , Viçosa, Minas Gerais , Brazil
| | - Helena Maria Pinheiro-Sant'Ana
- b Laboratory of Vitamins Analysis, Department of Nutrition and Health , Federal University of Viçosa , Minas Gerais , Brazil
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47
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Bioactive phytochemicals in barley. J Food Drug Anal 2017; 25:148-161. [PMID: 28911532 PMCID: PMC9333424 DOI: 10.1016/j.jfda.2016.08.002] [Citation(s) in RCA: 138] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 08/03/2016] [Accepted: 08/09/2016] [Indexed: 02/08/2023] Open
Abstract
Epidemiological studies have consistently shown that regular consumption of whole grain barley reduces the risk of developing chronic diseases. The presence of barley fiber, especially β-glucan in whole grain barley, has been largely credited for these health benefits. However, it is now widely believed that the actions of the fiber component alone do not explain the observed health benefits associated with the consumption of whole grain barley. Whole grain barley also contains phytochemicals including phenolic acids, flavonoids, lignans, tocols, phytosterols, and folate. These phytochemicals exhibit strong anti-oxidant, antiproliferative, and cholesterol lowering abilities, which are potentially useful in lowering the risk of certain diseases. Therefore, the high concentration of phytochemicals in barley may be largely responsible for its health benefits. This paper reviews available information regarding barley phytochemicals and their potential to combat common nutrition-related diseases including cancer, cardiovascular disease, diabetes, and obesity.
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48
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Angelino D, Cossu M, Marti A, Zanoletti M, Chiavaroli L, Brighenti F, Del Rio D, Martini D. Bioaccessibility and bioavailability of phenolic compounds in bread: a review. Food Funct 2017; 8:2368-2393. [DOI: 10.1039/c7fo00574a] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Cereal-based products, like breads, are a vehicle for bioactive compounds, including polyphenols.
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Affiliation(s)
- Donato Angelino
- Human Nutrition Unit
- Department of Food and Drug
- University of Parma
- Parma
- Italy
| | - Marta Cossu
- Human Nutrition Unit
- Department of Food and Drug
- University of Parma
- Parma
- Italy
| | - Alessandra Marti
- Department of Food
- Environmental and Nutritional Sciences
- University of Milan
- Milan
- Italy
| | - Miriam Zanoletti
- Department of Food
- Environmental and Nutritional Sciences
- University of Milan
- Milan
- Italy
| | - Laura Chiavaroli
- Human Nutrition Unit
- Department of Food and Drug
- University of Parma
- Parma
- Italy
| | - Furio Brighenti
- Human Nutrition Unit
- Department of Food and Drug
- University of Parma
- Parma
- Italy
| | - Daniele Del Rio
- Human Nutrition Unit
- Department of Food and Drug
- University of Parma
- Parma
- Italy
| | - Daniela Martini
- Human Nutrition Unit
- Department of Food and Drug
- University of Parma
- Parma
- Italy
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49
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Dwivedi SL, Upadhyaya HD, Chung IM, De Vita P, García-Lara S, Guajardo-Flores D, Gutiérrez-Uribe JA, Serna-Saldívar SO, Rajakumar G, Sahrawat KL, Kumar J, Ortiz R. Exploiting Phenylpropanoid Derivatives to Enhance the Nutraceutical Values of Cereals and Legumes. FRONTIERS IN PLANT SCIENCE 2016; 7:763. [PMID: 27375635 PMCID: PMC4891577 DOI: 10.3389/fpls.2016.00763] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2016] [Accepted: 05/17/2016] [Indexed: 05/29/2023]
Abstract
Phenylpropanoids are a diverse chemical class with immense health benefits that are biosynthesized from the aromatic amino acid L-phenylalanine. This article reviews the progress for accessing variation in phenylpropanoids in germplasm collections, the genetic and molecular basis of phenylpropanoid biosynthesis, and the development of cultivars dense in seed-phenylpropanoids. Progress is also reviewed on high-throughput assays, factors that influence phenylpropanoids, the site of phenylpropanoids accumulation in seed, Genotype × Environment interactions, and on consumer attitudes for the acceptance of staple foods rich in phenylpropanoids. A paradigm shift was noted in barley, maize, rice, sorghum, soybean, and wheat, wherein cultivars rich in phenylpropanoids are grown in Europe and North and Central America. Studies have highlighted some biological constraints that need to be addressed for development of high-yielding cultivars that are rich in phenylpropanoids. Genomics-assisted breeding is expected to facilitate rapid introgression into improved genetic backgrounds by minimizing linkage drag. More research is needed to systematically characterize germplasm pools for assessing variation to support crop genetic enhancement, and assess consumer attitudes to foods rich in phenylpropanoids.
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Affiliation(s)
- Sangam L. Dwivedi
- International Crops Research Institute for the Semi-Arid TropicsPatancheru, India
| | - Hari D. Upadhyaya
- International Crops Research Institute for the Semi-Arid TropicsPatancheru, India
- Department of Agronomy, Kansas State UniversityManhattan, KS, USA
- UWA Institute of Agriculture, University of Western AustraliaCrawley, WA, Australia
| | - Ill-Min Chung
- Department of Applied Life Science, College of Life and Environmental Science, Konkuk UniversitySeoul, Korea
| | - Pasquale De Vita
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per la CerealicolturaFoggia, Italy
| | - Silverio García-Lara
- Tecnológico de Monterrey, Centro de Biotecnología-FEMSA, Escuela de Ingeniería y CienciasMonterrey, Mexico
| | - Daniel Guajardo-Flores
- Tecnológico de Monterrey, Centro de Biotecnología-FEMSA, Escuela de Ingeniería y CienciasMonterrey, Mexico
| | - Janet A. Gutiérrez-Uribe
- Tecnológico de Monterrey, Centro de Biotecnología-FEMSA, Escuela de Ingeniería y CienciasMonterrey, Mexico
| | - Sergio O. Serna-Saldívar
- Tecnológico de Monterrey, Centro de Biotecnología-FEMSA, Escuela de Ingeniería y CienciasMonterrey, Mexico
| | - Govindasamy Rajakumar
- Department of Applied Life Science, College of Life and Environmental Science, Konkuk UniversitySeoul, Korea
| | - Kanwar L. Sahrawat
- International Crops Research Institute for the Semi-Arid TropicsPatancheru, India
| | | | - Rodomiro Ortiz
- Swedish University of Agricultural SciencesAlnarp, Sweden
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50
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Acosta-Estrada BA, Gutiérrez-Uribe JA, Serna-Saldívar SO. Bound phenolics in foods, a review. Food Chem 2013; 152:46-55. [PMID: 24444905 DOI: 10.1016/j.foodchem.2013.11.093] [Citation(s) in RCA: 651] [Impact Index Per Article: 59.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2013] [Revised: 11/04/2013] [Accepted: 11/18/2013] [Indexed: 11/30/2022]
Abstract
Among phytochemicals, phenolic compounds have been extensively researched due to their diverse health benefits. Phenolic compounds occur mostly as soluble conjugates and insoluble forms, covalently bound to sugar moieties or cell wall structural components. Absorption mechanisms for bound phenolic compounds in the gastrointestinal tract greatly depend on the liberation of sugar moieties. Food processes such as fermentation, malting, thermoplastic extrusion or enzymatic, alkaline and acid hydrolyses occasionally assisted with microwave or ultrasound have potential to release phenolics associated to cell walls. Different kinds of wet chemistry methodologies to release and detect bound phenolic have been developed. These include harsh heat treatments, chemical modifications or biocatalysis. New protocols for processing and determining phenolics in food matrices must be devised in order to release bound phenolics and for quality control in the growing functional food industry.
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Affiliation(s)
- Beatriz A Acosta-Estrada
- Centro de Biotecnología-FEMSA, School of Biotechnology and Foods, Tecnológico de Monterrey-Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, N.L. C.P. 64849, Mexico
| | - Janet A Gutiérrez-Uribe
- Centro de Biotecnología-FEMSA, School of Biotechnology and Foods, Tecnológico de Monterrey-Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, N.L. C.P. 64849, Mexico.
| | - Sergio O Serna-Saldívar
- Centro de Biotecnología-FEMSA, School of Biotechnology and Foods, Tecnológico de Monterrey-Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, N.L. C.P. 64849, Mexico
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