Effect of photoperiod on polyphenol biosynthesis and cellular antioxidant capacity in mung bean (Vigna radiata) sprouts

Cheng, Yaoyao; Xiang, Nan; Cheng, Xuzhen; Chen, Honglin; Guo, Xinbo

doi:10.1016/j.foodres.2022.111626

Cited by 10 publications

(6 citation statements)

References 36 publications

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“…The cytotoxicity of HepG2 cells was measured by the methylene blue assay as previously described ( Cheng, Xiang, Cheng, Chen, & Guo, 2022 ). Briefly, the cells were cultivated at 2.5 × 10 5 cells/mL on a 96-well plate in 100 μL of complete medium.…”

Section: Methodsmentioning

confidence: 99%

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The impact of thermal pretreatment on phytochemical profiles and bioactivity of freeze-dried lily bulbs (Lilium lancifolium)

Cai,

Quan,

Liu

et al. 2024

Food Chemistry: X

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Section: Methodsmentioning

confidence: 99%

“…The determination of antiproliferative activity was in accordance with the method previously reported ( Cheng et al, 2022 ). The cells were cultured at a density of 1.5 × 10 5 cells/mL in a plate for 4 h, after which the medium was replaced with samples at different concentrations.…”

Section: Methodsmentioning

confidence: 99%

The impact of thermal pretreatment on phytochemical profiles and bioactivity of freeze-dried lily bulbs (Lilium lancifolium)

Cai,

Quan,

Liu

et al. 2024

Food Chemistry: X

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“…Results of phenolic content were expressed as milligrams of gallic acid equivalent per 100 g dry weight (mg GAE/100 g DW). Phytochemical profiles were performed by Waters HPLC-PAD (photodiode array detector) system (Waters Corporation, Milford, MA, USA) as described previously [ 16 ]. The mobile phases were 0.1% trifluoroacetic acid in water (A) and acetonitrile (B) with gradient elution program.…”

Section: Methodsmentioning

confidence: 99%

Effect of Microwave Treatments Combined with Hot-Air Drying on Phytochemical Profiles and Antioxidant Activities in Lily Bulbs (Lilium lancifolium)

Hong

Cai

et al. 2023

Foods

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Lily bulbs (Lilium lancifolium Thunb.) are rich in phytochemicals and have many potential biological activities which could be deep-processed for food or medicine purposes. This study investigated the effects of microwaves combined with hot-air drying on phytochemical profiles and antioxidant activities in lily bulbs. The results showed that six characteristic phytochemicals were identified in lily bulbs. They also showed that with an increase in microwave power and treatment time, regaloside A, regaloside B, regaloside E, and chlorogenic acid increased dramatically in lily bulbs. The 900 W (2 min) and the 500 W (5 min) groups could significantly suppress the browning of lily bulbs, with total color difference values of 28.97 ± 4.05 and 28.58 ± 3.31, respectively, and increase the content of detected phytochemicals. The highest oxygen radical absorbance activity was found in the 500 W, 5 min group, a 1.6-fold increase as compared with the control (57.16 ± 1.07 μmol TE/g DW), which was significantly relevant to the group’s phytochemical composition. Microwaves enhanced the phytochemicals and antioxidant capacity of lily bulbs, which could be an efficient and environmentally friendly strategy for improving the nutrition quality of lily bulbs during dehydration processing.

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“…The flavonoid content of buckwheat sprouts grown under fluorescent, red and blue light sources was significantly higher than that of under darkness (Nam et al ., 2018). Light boosts the accumulation of polyphenols in sprouts, which can be used in the future to make products that may have antioxidant activity, according to several studies (Livadariu et al ., 2019; Raiciu et al ., 2019; Cheng et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

Effect on bread properties of partial substitution of wheat flour with oat flour and flour from oat grain germinated in the light or dark

Chen

et al. 2023

Int J of Food Sci Tech

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Summary Native oat flour (NOF), light‐germinated oat flour (LOF), and dark‐germinated oat flour (DOF) were used to replace a portion of wheat flour to make bread. Adding 10% (w/w) oat flour contributed to a lower specific volume and darker crust and crumb than control, while light treatment during germination, significantly affected these three indices. Adding oat flour increased the hardness and chewiness values of bread crumbs by nearly 1–2‐fold compared to the control. Adding oat flour especially germinated oat flour significantly increased the bio‐accessible polyphenol content of bread. Compared to the control, the predicted glycaemic index (pGI) value of oat bread was substantially lower. Adding oat flour especially germinated oat flour to bread has the potential to increase bio‐accessible phenolic content and decrease pGI value, but the successful application requires further studies to optimise formulation considering the poor textural characteristics.

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Effect of photoperiod on polyphenol biosynthesis and cellular antioxidant capacity in mung bean (Vigna radiata) sprouts

Cited by 10 publications

References 36 publications

The impact of thermal pretreatment on phytochemical profiles and bioactivity of freeze-dried lily bulbs (Lilium lancifolium)

The impact of thermal pretreatment on phytochemical profiles and bioactivity of freeze-dried lily bulbs (Lilium lancifolium)

Effect of Microwave Treatments Combined with Hot-Air Drying on Phytochemical Profiles and Antioxidant Activities in Lily Bulbs (Lilium lancifolium)

Effect on bread properties of partial substitution of wheat flour with oat flour and flour from oat grain germinated in the light or dark

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