Composition, antioxidant, and anti-biofilm activity of anthocyanin-rich aqueous extract from purple highland barley bran

Zhang, Yongzhu; Yuan, Lin; Tekliye, Mekonen; Rasheed, Hafiz Abdul; Dong, Mingsheng

doi:10.1016/j.lwt.2020.109181

Cited by 29 publications

(15 citation statements)

References 43 publications

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“…The 2.6 mm K 2 S 2 O 8 solution and 7.4 mm ABTS solution (V:V = 1:1) was incubated 14 h at room temperature in dark condition and the determination of ABTS free radical scavenging activity was measured by Zhang et al . (2020) with slight modifications. The solution was diluted by methanol to obtain an absorbance of 0.7 ± 0.02 at 734 nm.…”

Section: Methodsmentioning

confidence: 99%

“…The reaction mixture included 6 mm FeSO 4 (2.0 mL), 24 mm H 2 O 2 (2.0 mL), various concentrations of extract (4.0 mL) and salicylic acid (8 mm, 4.0 mL). The reaction solution was preserved heat at 37 °C for 1 h, and the absorbance of the solution was recorded at 510 nm (Zhang et al ., 2020). The result was calculated using the following formula:

Scavenging activity (%) = [(A_{control} ‐ A_{sample}) / A_{control}] \times 100

…”

Section: Methodsmentioning

confidence: 99%

“…Naked barley, as a cultivar of hulless barley, is widely distributed in highland areas all over the world (Zhang et al ., 2020). China is the country with the highest output value of naked barley.…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, due to containing functional ingredients of protein, dietary fibre, vitamin, cereal lysine, phytosterols and β glucans, etc, naked barley could prevent the risk of diseases (Tong et al ., 2015). Particularly, the anthocyanins are also present in large amounts of naked barley, giving barley a strong resistance, such as oxidant, cancer, ageing, and inflammation (Zhang et al ., 2020). In this study, the naked barley was germinated and then dried by infrared and hot air, respectively.…”

Section: Introductionmentioning

confidence: 99%

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The profile, content and antioxidant activity of anthocyanin in germinated naked barley grains with infrared and hot air drying

Jing

et al. 2021

Int J of Food Sci Tech

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Anthocyanin-rich naked barley has attracted considerable attention recently. In this study, the naked barley was allowed to germinate and took samples every 12 h, and dried by infrared or hot air. A total of 11 anthocyanins were detected, and germination and drying did not cause their profile to change. The total content of anthocyanins increased after germination, and hot air drying (53.45-68.53 mg/100 g) was more reserved than infrared drying (46.44-55.46 mg/100 g). Moreover, the sprouting improved the ferric reducing antioxidant power and the free radical scavenging ability of ABTS, DPPH, hydroxyl and superoxide anion capacity, and the germinated for 24 h by hot air drying sample had the strongest antioxidant capacity. Meanwhile, the metabolic position of seven anthocyanins was accurately found in the anthocyanin metabolic pathway. This study provides a theoretical basis for germination and hot air drying to improve the bioactive components and antioxidant properties of naked barley.

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Section: Methodsmentioning

confidence: 99%

Scavenging activity (%) = [(A_{control} ‐ A_{sample}) / A_{control}] \times 100

…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The profile, content and antioxidant activity of anthocyanin in germinated naked barley grains with infrared and hot air drying

Jing

et al. 2021

Int J of Food Sci Tech

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“…Many plant phenolics [e.g., gallic and ferulic acid ( Borges et al, 2012 ), vanillic, caffeic, cinnamic and ferulic acid ( Ugurlu et al, 2016 ), tannic acid ( Dong et al, 2018 ), morin ( Sivaranjani et al, 2016 ), myricetin ( Slobodníková et al, 2016 ), 4-methylcatechol, 4-tert-butylcatechol, and pyrogallol ( Baptista et al, 2019 ), quercetin ( Vazquez-Armenta et al, 2020 )] and phenolic-rich plant extracts [e.g., garlic extracts ( Vadekeetil et al, 2015 ), Moringa oleifera extract ( Onsare and Arora, 2015 ), Brassicaceae (radish, radish sprout, red cabbage, kale) extracts ( Hu et al, 2019 ), Capsicum peppers extracts ( Castillo Rivera et al, 2019 ), phenolic-enriched extracts produced by enzyme-assisted extraction from oven-dried and lyophilized black grape, apple and yellow pitahaya ( Zambrano et al, 2019 ), tea and turmeric extracts ( Tamfu et al, 2020 ), anthocyanin-rich aqueous extract from purple highland barley bran ( Zhang et al, 2020a ), avocado peel extract fractions ( Trujillo-Mayol et al, 2021 )] have been reported to inhibit formation or to eradicate biofilms with undesirable food spoiling or foodborne pathogenic microorganisms.…”

Section: Diversity Of Mechanisms Of Action Against Biofilms Of Plant Phenolicsmentioning

confidence: 99%

Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?

Oulahal

Degraeve

2022

Front. Microbiol.

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In recent years, the search for natural plant-based antimicrobial compounds as alternatives to some synthetic food preservatives or biocides has been stimulated by sanitary, environmental, regulatory, and marketing concerns. In this context, besides their established antioxidant activity, the antimicrobial activity of many plant phenolics deserved increased attention. Indeed, industries processing agricultural plants generate considerable quantities of phenolic-rich products and by-products, which could be valuable natural sources of natural antimicrobial molecules. Plant extracts containing volatile (e.g., essential oils) and non-volatile antimicrobial molecules can be distinguished. Plant essential oils are outside the scope of this review. This review will thus provide an overview of current knowledge regarding the promises and the limits of phenolic-rich plant extracts for food preservation and biofilm control on food-contacting surfaces. After a presentation of the major groups of antimicrobial plant phenolics, of their antimicrobial activity spectrum, and of the diversity of their mechanisms of action, their most promising sources will be reviewed. Since antimicrobial activity reduction often observed when comparing in vitro and in situ activities of plant phenolics has often been reported as a limit for their application, the effects of the composition and the microstructure of the matrices in which unwanted microorganisms are present (e.g., food and/or microbial biofilms) on their activity will be discussed. Then, the different strategies of delivery of antimicrobial phenolics to promote their activity in such matrices, such as their encapsulation or their association with edible coatings or food packaging materials are presented. The possibilities offered by encapsulation or association with polymers of packaging materials or coatings to increase the stability and ease of use of plant phenolics before their application, as well as to get systems for their controlled release are presented and discussed. Finally, the necessity to consider phenolic-rich antimicrobial plant extracts in combination with other factors consistently with hurdle technology principles will be discussed. For instance, several authors recently suggested that natural phenolic-rich extracts could not only extend the shelf-life of foods by controlling bacterial contamination, but could also coexist with probiotic lactic acid bacteria in food systems to provide enhanced health benefits to human.

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Phenolic Antioxidants in Cereals

Zeb¹

2021

Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis

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Composition, antioxidant, and anti-biofilm activity of anthocyanin-rich aqueous extract from purple highland barley bran

Cited by 29 publications

References 43 publications

The profile, content and antioxidant activity of anthocyanin in germinated naked barley grains with infrared and hot air drying

The profile, content and antioxidant activity of anthocyanin in germinated naked barley grains with infrared and hot air drying

Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?

Phenolic Antioxidants in Cereals

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