Changes in phenols, antioxidant ability, in vitro hypoglycemic activity of Flos Sophorae Immaturus during different drying methods

Zhao, Yuanyuan; Gong, Yuhong; Wang, Dan; Fan, Liuping; Zhao, Xiaoyan

doi:10.1007/s11694-024-02822-1

Food Measure

2024

DOI: 10.1007/s11694-024-02822-1

|View full text |Cite

Changes in phenols, antioxidant ability, in vitro hypoglycemic activity of Flos Sophorae Immaturus during different drying methods

Yuanyuan Zhao,

Yuhong Gong,

Dan Wang

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Effects of Roasting on Antibacterial and Antioxidant Properties of Sophora japonica Buds—The Involvements of Rutin and Quercetin Constituents

Nguyen,

Hoang,

Miyamoto

et al. 2024

Plants

View full text Add to dashboard Cite

Roasting is the most common thermal processing method established for Sophora japonica (SJ) buds applied as traditional medicines, and it has also been reported to alter several of their therapeutic functions. However, there have been no studies investigating the influences of roasting on the effects of these materials against bacteria. Therefore our study was performed to examine the alterations that this process would induce in SJ buds’ antibacterial properties. Fresh buds were subjected to hot air drying or different roasting methods, as described in Materia Medica, including yellow-, dark yellow-, scorched-, and charred-roasting conditions. Antibacterial effects, total polyphenol and flavonoid contents, antioxidant activities, as well as rutin and quercetin concentrations in methanol extracts obtained from those materials, were then measured and compared. The results showed that dark yellow-roasted SJ buds exerted the strongest antibacterial and antioxidant activities and were also the richest in polyphenol contents. Analysis of rutin and quercetin revealed that, following the increment in heating temperatures up to 240 °C, the reduction in rutin content occurred in a parallel manner to the increment in quercetin content. However, overheating at 300 °C reduced both concentrations. Among the five tested samples, dark yellow-roasted SJ had the highest amounts of quercetin. Furthermore, the comparison of rutin and quercetin in antibacterial effects and antioxidant activities showed that the latter was significantly stronger in both of these functions, suggesting that the increment in quercetin content as a result of heat treatment was responsible, at least in part, for the potentiation of the two therapeutic effects.

show abstract

Effects of Roasting on Antibacterial and Antioxidant Properties of Sophora japonica Buds—The Involvements of Rutin and Quercetin Constituents

Nguyen,

Hoang,

Miyamoto

et al. 2024

Plants

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Changes in phenols, antioxidant ability, in vitro hypoglycemic activity of Flos Sophorae Immaturus during different drying methods

Cited by 1 publication

References 42 publications

Effects of Roasting on Antibacterial and Antioxidant Properties of Sophora japonica Buds—The Involvements of Rutin and Quercetin Constituents

Effects of Roasting on Antibacterial and Antioxidant Properties of Sophora japonica Buds—The Involvements of Rutin and Quercetin Constituents

Contact Info

Product

Resources

About