Chemical, nutritional and phenolic composition of wheatgrass and pulse shoots

Abstract

Summary Chemical, nutritional and antiradical properties of juice and shoot powder from wheatgrass and pulses were evaluated. Wheatgrass powder (WP) showed higher radical scavenging capacity, ash and chlorophyll content and lower protein content as compared to pulse powder (PP). Wheatgrass (WJP) juice powder had significantly higher K and Mg content as compared to pulse juice powder (PJP). Powders with relatively higher K and Mg content had higher radical scavenging capacity and chlorophyll content. Vanillic acid was present only in free form in both WP and PP. Luteolin was equally distributed in acid‐ and base‐bound form; sinapic acid was higher in base‐bound fraction; and protocatechuic acid was higher in acid‐bound form in both the sources. Positive correlations were found between radical scavenging capacity and ferulic acid and sinapic acid, whereas radical scavenging capacity was negatively correlated with gallic acid and p‐coumaric acid. WJP had higher glutamic acid, histidine, threonine, citrulline, arginine, gamma‐amino butyric acid (GABA) and leucine as compared to PJP. The present study highlights the nutritional benefits of wheatgrass juice.

The effect of drying methods on the energy consumption, bioactive potential and colour of dried leaves of Pink Rock Rose (Cistus creticus)

“…According to other authors, convection and microwave-convection drying produce a colour change in herbs varying from yellow to green (Therdthai and Zhou 2009 ; Śledź et al 2013 ; Sarimeseli 2011 ). The correlation between the chlorophyll content and the colour parameter a* in dried plant materials was also investigated earlier (Śledź et al 2013 ; Ghumman et al 2017 ). A change in the colour of the dried product can result from both enzymatic and non-enzymatic degradation of chlorophyll and carotenoids, and it may include browning which takes place during the drying process (Śledź et al 2013 ).…”

Polyphenol antioxidants from cocoa pods: Extraction optimization, effect of the optimized extract, and storage time on the stability of palm olein during thermoxidation

“…The presence of quercetine and caffeic acid in the cocoa pods extract has been previously reported by Karim, Azlan, Ismail, Hashim, Abd Gani, et al () and Fapohunda and Afolayan (), respectively. This difference could be due to many factors such as environmental differences, extraction procedure, genetic characteristics of the plant, and its state of maturity (Ghumman, Singh, & Kaur, ; Womeni, Tonfack, Anjaneyulu, et al, ).…”

“…The results in Table 6 respectively. This difference could be due to many factors such as environmental differences, extraction procedure, genetic characteristics of the plant, and its state of maturity (Ghumman, Singh, & Kaur, 2017;Womeni, Tonfack, Anjaneyulu, et al, 2016).…”

Optimization of the extraction of natural antioxidants from Coffea robusta leaves and evaluation of their ability to preserve palm olein from oxidation during accelerated storage

“…Table shows the results of the antioxidant activity (% Inhibition) and total polyphenols (mgGAE/g) of coffee leaves extract. The higher phenolic content registered in this study can be attributed particularly to the solvent used for extraction (Ghumman, Singh, & Kaur, ). In fact, methanolic extracts have been reported as exhibiting highest TPC and antioxidant activity compared to ethanol and acetone (Sulaiman, Sajak, Ooi, Supriatno, & Seow, ).…”