Distribution of almond polyphenols in blanch water and skins as a function of blanching time and temperature

Hughey, Christine A.; Janusziewicz, Rima; Minardi, Carina S.; Phung, Jenny; Huffman, Brian A.; Reyes, Lorenzo Reyes; Wilcox, Bruce E.; Prakash, Anuradha

doi:10.1016/j.foodchem.2011.09.093

Cited by 37 publications

(35 citation statements)

References 19 publications

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“…After dough mixing, the content of free phenolics in the dough was approximately 70% higher (2261.92 μg g −1 ) than in the flour mixture (1305.76 μg g −1 ). These results could indicate that during the dough mixing process, by the addition of water, reactions of hydration of free phenolic compounds probably occurred, and the solubility of the phenolic compounds in a hydrate state became higher (Hughey et al ., ). This in turn caused a higher free phenolic content in the dough.…”

Section: Resultsmentioning

confidence: 97%

The antioxidant activity and the composition of free and bound phenolic acids in dough of wheat flour enriched by Boletus edulis after mixing and thermal processing

Nikolić

Stojanović

Mitrović

et al. 2016

Int J of Food Sci Tech

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Summary The porcino is good source of phenolics and has been used to enrich wheat flour. The antioxidant activity and the content and composition of free and bound phenolic acids in the dough of wheat and porcino flour mixture (70:30 w/w) were investigated. The free form in the amount of 1305.76 μg g−1 was the main part of the phenolic content in the flour mixture. By dough mixing, the content of free phenolics increased by approximately 70%. Further thermal processing decreased the content of both forms of phenolics compared to dough after mixing, but the content of free phenolics of 1764.24 μg g−1 is still higher than in the flour mixture. The stability of the detected phenolic acids during mixing and thermal processing depended on whether they were in free or bound form. After thermal processing, the total content of detected phenolic acids was 683.31 μg g−1, indicating that approximately 87% of the total content of phenolic acids detected in flour mixture was retained.

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Section: Resultsmentioning

confidence: 97%

The antioxidant activity and the composition of free and bound phenolic acids in dough of wheat flour enriched by Boletus edulis after mixing and thermal processing

Nikolić

Stojanović

Mitrović

et al. 2016

Int J of Food Sci Tech

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“…Finally, naringenin was quantified at the lower amount with only three −OH groups in its molecule. Hughey et al 5 also reported a lower concentration of naringenin in almond skins after blanching. Bolling et al 37 found the highest and lowest quantities for isorhamnetin-3-Orutinoside and quercetin-3-O-rutinoside, respectively, in different almond skin cultivars.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 92%

“…The selection of 70% (v/v) ethanol in water was in concordance with results obtained by other authors from the determination of natural phenols in different samples, because extraction efficiency depends on the solubility of the analytes in the extraction solvent. 12,14,22,25 Hughey et al 5 studied the distribution of polyphenols from almond skin in blanch water as a function of time and temperature, the intrinsic solubility of each polyphenol in water being different depending on its structure. In general, major phenolic compounds present in almond skin are sparingly soluble in hot water.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…Article aqueous organic solvent (methanol, acetone, or acetonitrile) by Tsujita et al 36 Also, Hughey et al 5 Table 2 summarizes the individual flavonoids content found in the studied almond skin cultivar extracts. Significant differences were obtained among almond skin cultivars regarding their flavonoid profiles.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

“…Flavanol and flavonol glycosides are the most abundant phenolic compounds, particularly epicatechin, catechin, isorhamnetin-3-O-glucoside, isorhamnetin-3-O-rutinoside, kaempferol-3-O-rutinoside, and naringenin-7-O-glucoside. 5,6 Polyphenols have been found to decrease the risk of coronary heart disease and function as anti-inflammatory agents due to their high antioxidant capacity. 6 These compounds can function as natural preservatives for meat products, reducing their lipid oxidation.…”

Section: ■ Introductionmentioning

confidence: 99%

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Microwave-Assisted Extraction of Phenolic Compounds from Almond Skin Byproducts (Prunus amygdalus): A Multivariate Analysis Approach

Valdés

Vidal

Beltrán

et al. 2015

J. Agric. Food Chem.

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26A microwave-assisted extraction (MAE) procedure to isolate phenolic compounds from 27 almond skin by-products was optimized. A three-level, three-factor Box-Behnken 28 design was used to evaluate the effect of almond skin weight, microwave power and 29 irradiation time on total phenolic content (TPC) and antioxidant activity (DPPH). 30Almond skin weight was the most important parameter on the studied responses. The 31 best extraction was achieved using 4 g, 60 s, 100 W and 60 mL of 70% (v/v) ethanol. 32 TPC, antioxidant activity (DPPH, FRAP) and chemical composition (HPLC-DAD-ESI-33MS/MS) were determined by using the optimized method from 7 different almond 34 cultivars. Successful discrimination was obtained for all cultivars by using multivariate 35 linear discriminant analysis (LDA) suggesting the influence of cultivar type on 36 polyphenols content and antioxidant activity. The results showed the potential of 37 almond skin as a natural source of phenolics and the effectiveness of MAE for the 38 reutilization of these by-products. 39

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Intensive pulsed light pretreatment combined with controlled temperature and humidity for convection drying to reduce browning and improve quality of dried shiitake mushrooms

et al. 2021

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BACKGROUND: The change of surface color caused by browning during the drying process of shiitake mushrooms seriously affects its market circulation. Intensive pulsed light (IPL) as a non-heat-treatment method can reduce enzyme activity by changing the enzyme structure. Therefore, in this study, the use of IPL pretreatment before drying was aimed to reduce the adverse reactions caused by the browning reaction during the drying processing of shiitake mushrooms.RESULTS: Shiitake mushrooms pretreated with 25 pulses of IPL energy of 400 J reduced the initial polyphenol oxidase enzyme activity, the browning index, and browning degree values by 42.83%, 43.02%, and 47.54% respectively. The IPL pretreatment enhanced the polysaccharides and reducing sugars contents and it reduced 5-hydroxymethylfurfural generation in the dried shiitake mushrooms. The pretreatment also improved the surface color, the antioxidant activity, and retained the umami taste characteristics in the dried shiitake mushroom. CONCLUSION:The IPL pretreatment combined with controlled temperature and humidity for convection drying could be a suitable method to improve the quality of dried shiitake mushrooms. Therefore, this study provides a new pretreatment method for materials that are prone to browning during drying.

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Distribution of almond polyphenols in blanch water and skins as a function of blanching time and temperature

Cited by 37 publications

References 19 publications

The antioxidant activity and the composition of free and bound phenolic acids in dough of wheat flour enriched by Boletus edulis after mixing and thermal processing

The antioxidant activity and the composition of free and bound phenolic acids in dough of wheat flour enriched by Boletus edulis after mixing and thermal processing

Microwave-Assisted Extraction of Phenolic Compounds from Almond Skin Byproducts (Prunus amygdalus): A Multivariate Analysis Approach

Intensive pulsed light pretreatment combined with controlled temperature and humidity for convection drying to reduce browning and improve quality of dried shiitake mushrooms

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