Evaluation of Lignan Compound Content and Bioactivity of Raw Omija and Sugared Omija in Serum of Sprague Dawley Rat

Hwa, Sung-Hyun; Yeon, Su‐Jung; Hong, Geun-Pyo; Cho, Won Yong; Lee, Ha-Jung; Kim, Ji-Han; Lee, Chi H.

doi:10.3390/foods8090373

Cited by 3 publications

(2 citation statements)

References 14 publications

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“…Adopting omija as an adjunct is also valuable as it is rich in lignans, which are bioactive compounds. In omija berries, they are mainly present in the peel and seeds [ 21 ]. Therefore, they become more accessible when dried berries are crushed before use, as performed in the present study [ 11 ].…”

Section: Potential Production Steps and Addiction Mechanism For Inclusion Of Brewing Adjunctsmentioning

confidence: 99%

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

Paiva¹,

Mutz

Conté-Júnior

2021

Antioxidants

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Beer is one of the oldest and most consumed beverages worldwide, and recent trends point to increased consumption of functional beers. However, there is a lack in the scientific literature on the effects of adding functional adjuncts in distinct steps of the manufacturing process and its implications on the final physicochemical and sensorial profile. Therefore, the present review analyzes the ingredients used and their insertion stage to achieve a functional beer with bioactive compounds, higher antioxidant activity, and improved sensory characteristics. The addition of fruits, herbal extracts, plants, and mushrooms in beers was documented. Furthermore, adjuncts were successfully added in wort boiling, fermentation, maturation, and packaging. The wort boiling step stands out among these four due to the superior extraction of phenolic compounds from the added adjuncts. On the other hand, adjunct addition in the maturation step induced low increases in antioxidant and phenolic content of the respective enriched beers. Fruits represented the majority of adopted adjuncts among the studies evaluated. Furthermore, the addition of fruits represented a positive increment in the beer’s volatile profile and an increase in sensory acceptability. A gap in the literature was found regarding the analysis of phenolic compounds with appropriate techniques such as HPLC-MS. Furthermore, there is a need to study the bioavailability of the incorporated bioactive compounds to prove the health claims inferred about these beers. In conclusion, functional beers are a little-explored relevant field, with potential for new studies.

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Section: Potential Production Steps and Addiction Mechanism For Inclusion Of Brewing Adjunctsmentioning

confidence: 99%

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

Paiva¹,

Mutz

Conté-Júnior

2021

Antioxidants

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“…In general, people make this beverage at home and consume the beverage after 6 or 12 months or a much longer period of fermentation. Fermentation with lactic acid bacteria or with only sugar results in changes in various biological activities, such as the anti-oxidative, anti-inflammatory, anti-hypertensive, and anti-cholesterol activities [ 17 , 18 , 19 , 20 , 21 ]. To the best of our knowledge, this is the first report describing the effects of the fermentation process, fermentation period, and fermenting materials on the lignan content of Omija beverages and drink.…”

Section: Introductionmentioning

confidence: 99%

Dibenzocyclooctadiene Lignans in Plant Parts and Fermented Beverages of Schisandra chinensis

Park

Koo

Bae

et al. 2021

Plants

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The fruit of Schisandra chinensis, Omija, is a well-known traditional medicine used as an anti-tussive and anti-diarrhea agent, with various biological activities derived from the dibenzocyclooctadiene-type lignans. A high-pressure liquid chromatography-diode array detector (HPLC-DAD) method was used to determine seven lignans (schisandrol A and B, tigloylgomisin H, angeloylgomisin H, schisandrin A, B, and C) in the different plant parts and beverages of the fruit of S. chinensis grown in Korea. The contents of these lignans in the plant parts descended in the following order: seeds, flowers, leaves, pulp, and stems. The total lignan content in Omija beverages fermented with white sugar for 12 months increased by 2.6-fold. Omija was fermented for 12 months with white sugar, brown sugar, and oligosaccharide/white sugar (1:1, w/w). The total lignan content in Omija fermented with oligosaccharide/white sugar was approximately 1.2- and 1.7-fold higher than those fermented with white sugar and brown sugar, respectively. A drink prepared by immersion of the fruit in alcohol had a higher total lignan content than these fermented beverages. This is the first report documenting the quantitative changes in dibenzocyclooctadiene-type lignans over a fermentation period and the effects of the fermentable sugars on this eco-friendly fermentation process.

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Effect of roasting temperature and time on volatile compounds, total polyphenols, total flavonoids, and lignan of omija (Schisandra chinensis Baillon) fruit extract

Park

Lee

2021

Food Chemistry

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Evaluation of Lignan Compound Content and Bioactivity of Raw Omija and Sugared Omija in Serum of Sprague Dawley Rat

Cited by 3 publications

References 14 publications

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds

Dibenzocyclooctadiene Lignans in Plant Parts and Fermented Beverages of Schisandra chinensis

Effect of roasting temperature and time on volatile compounds, total polyphenols, total flavonoids, and lignan of omija (Schisandra chinensis Baillon) fruit extract

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