Effects of temperature during processing with wine on chemical composition, antioxidant capacity and enzyme inhibition activities of Angelica Sinensis Radix

Abstract

The effects of temperature (100°C, 150°C, 250°C) during processing with wine on chemical composition, oil oxidative stability, inhibitory activities on acetylcholinesterase (AChE) and pancreatic lipase (PL) of Angelica Sinensis Radix (ASR), and the feasibility of melanoidins as a colour index to control the roasting intensities were investigated for the first time. The results showed that there were the highest content of ferulic acid, total flavonoids and antioxidant activity of sample roasted at 150°C, and the sample roasted at 250°C had the highest content of polysaccharide and total phenolics. A continued reduction in volatile content has occurred in progressive roast. The oxidant stability of oil has a slight increase along with the strength of the roasting intensities, which was higher than unprocessed ASR. Inhibitory activities on acetylcholinesterase and pancreatic lipase were decreased firstly and then increased. Melanoidins can be used as a colour indicator for controlling the thermal processing.Keywords Angelica Sinensis Radix, antioxidant, chemical composition, inhibitory activities on acetylcholinesterase and pancreatic lipase, processing with wine.

Machine learning prediction of dual and dose-response effects of flavone carbon and oxygen glycosides on acrylamide formation

“…Thermal processing with the addition of flavone glycosides exhibits higher antioxidant capacity due to the generation of MRP such as melanoidins but simultaneously produces related harmful compounds such as acrylamide, indicating we should get insight into the optimal heat processing procedures based on simultaneous consideration of bioactive compounds, sensory characteristics, and safety ( 48 ). Meanwhile, compared with the control group, the addition of flavone glycosides at their high levels may promote the formation of acrylamide but not enhance the antioxidant capacity of MRP, suggesting these types of flavone glycosides may reduce the generation of melanoidins, which can be used as a color indicator for controlling the thermal processing and Maillard reaction ( 49 ). Further studies are still warranted to unravel how flavone carbon and oxygen glycosides control both acrylamide formation and antioxidant capacity of MRP.…”

Untargeted metabolomics coupled with chemometric analysis deducing robust markers for discrimination of processing procedures: Wine‐processed Angelica sinensis as a case study

“…There are hardly any robust markers for WAS, including the amount of rice wine and processing degree. Up to now, the endpoint of processing WAS is only determined by empirical observation of its appearance and color [13]. Therefore, it is necessary to characterize the high polarity components of WAS and explore the candidate markers related to the processing procedure.…”

Recent advances in wine science and wine technology

“…However, as observed by our lead article of the January issue, the importance of wine cultivation, processing and flavour characteristics has become a very relevant issue to the food industry especially for consumer acceptance (Harrison, 2018). Hence, the virtual issue will feature 10 recent articles illustrating a diversity of research including the use of electronic tongues and sensors to determine the flavour and aroma quality of wine (Canas et al, 2016;Diako et al, 2017) and how processing parameters can affect overall appreciation of different wines derived from grapes and fruits (Gonzalez-Neves et al, 2016;Ouyang et al, 2017;Wang et al, 2017). These quality characteristics have been shown to be manipulated through novel processing applications such as ultrasound technology (Bautista-Ortin et al, 2017) or through selective fermentation techniques using different yeasts or conditions (Bordiga et al, 2017;Ricci et al, 2017).…”