Fractionation of Buckwheat Seed Phenolics and Analysis of Their Antioxidant Activity

Karamać, Magdalena; Biskup, Izabela; Kulczyk, Anna

doi:10.1515/pjfns-2015-0050

Cited by 16 publications

(27 citation statements)

References 32 publications

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“…However, in the present study, statistically insignifi cant difference (P>0.05) in recovery of crude phenolic extract of irradiated and non-irradiated thyme (34.0±0.45 and 31.1±1.90, respectively) was noted. Because we observed the increase of content only fl avonoid aglycons with trend to reduce the content of fl avonoid glycosides (tentatively identifi ed compounds 5,7,11,14,16,19, changes statistically insignifi cant), so it can be assumed that a few glycoside bonds were cleaved as a result of γ-irradiation. But this presumption should be verifi ed in future research.…”

Section: Resultsmentioning

confidence: 86%

“…The selected γ-irradiation dose was effective to reduce the total mesophilic bacteria count by four log cycles and achieve 2.78 log CFU/g (unpublished data), which is below the value acceptable for herbs as specifi ed by the World Health Organization [WHO, 1998]. Some previous study showed that γ-irradiation at dose of 5 kGy was suffi cient to eliminate or reduce up to an acceptable level the microbiological contamination of herbs, spices or other dried food ingredients Karamać et al, 2015]. It is affected by an additional propene group in the structure and conjugation of B and C rings via a double bond, respectively.…”

Section: Resultsmentioning

confidence: 98%

“…Luteolin-7-O-glucoside (13), luteolin (26) and apigenin (28) were recognized as compounds form the fi rst subclass ( Figure 2, Table 1). Based on UV-DAD spectra (data not shown), also some non-identifi ed compounds (5,7,11,14,16,19) could be included to fl avones. Because retention times of peaks corresponding these compounds were shorter than t R of luteolin and apigenin, the compounds with not fully identifi ed structure were probably sugar derivatives of fl avones.…”

Section: Resultsmentioning

confidence: 99%

“…The gradient elution system was developed and used according to the following program: 0-10 min, 0-28% B; 10-13 min, 28-60% B; 13-16.5 min, 60-85% B; 16.5-18 min, 85-0% B and 18--22 min 0% B. The scans of chromatographic eluent passing through the diode array detector were recorded in a wavelength range from 200 to 600 nm [Karamać et al, 2015]. The fl uorescence detector was set at excitation and emission wavelengths of 276 and 310 nm, respectively [Cussonneau et al, 2007].…”

Section: Analysis Of Phenolic Compoundsmentioning

confidence: 99%

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Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract

Janiak

Slavova-Kozakova

Kancheva

et al. 2017

Pol. J. Food Nutr. Sci.

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The presented study revealed that there were changes in the phenolic compounds profi le of extract of wild thyme (Thymus serpyllum L.) after γ-irradiation at the dose of 5 kGy. Ethanolic extracts of irradiated and non-irradiated herb were prepared and their compounds were analyzed by RP--HPLC-DAD technique. Between thirty two detected constituents, twelve phenolic compounds classifi ed as hydroxybenzoic and hydroxycinnamic acids derivatives, fl avones and fl avanones were identifi ed. Among them, caffeic acid derivatives and fl avones predominated with the highest content of rosmarinic acid and luteolin-7-O-glucoside, respectively. Additionally, thymol was recognized in the analyzed extracts. γ-Irradiation slightly affected the quantitative profi le of phenolic compounds of a wild thyme ethanolic extract. Only four constituents differed signifi cantly (P<0.05) in terms of their content in the irradiated and non-irradiated samples. The content of phenolic acids (p-coumaric and caffeic acids) decreased and that of fl avonoid aglycons (luteolin and eriodictyol) increased after the γ-ray treatment.

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Section: Resultsmentioning

confidence: 86%

Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Section: Analysis Of Phenolic Compoundsmentioning

confidence: 99%

See 2 more Smart Citations

Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract

Janiak

Slavova-Kozakova

Kancheva

et al. 2017

Pol. J. Food Nutr. Sci.

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“…Phenolic compounds were extracted from HS defatted with hexane using 80% (v/v) methanol according to the methods of Karamać et al (2015). Conditions of extraction: 15 min at 75°C in a 1:10 (w/v) ratio of solid material to solvent.…”

Section: Extraction Of Phenolic Compounds From Hsmentioning

confidence: 99%

Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers

et al. 2019

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The aim was to evaluate the effects of hazelnut skin (HS) addition on the oxidation and sensorial properties of chicken burgers during storage and after cooking. Burgers were prepared and divided in five groups: [C] control without HS addition, [CAA] control with ascorbic acid, and [HS1] 1%, [HS2] 2% and [HS3] 3% HS addition. Burgers for each batch were prepared in triplicate and analysed raw and cooked after 1 and 4 days of refrigerated storage (4 ± 1°C), respectively. Lipid oxidation was assessed by monitoring malonaldehyde formation with a 2-thiobarbituric acid reactive substances assay, and antioxidant capacity was assessed with 2,2-diphenyl-1picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods. A sensory evaluation was performed by twenty experienced panellists, and the attributes that were measured were: colour, greasiness, flavour, odour, juiciness, granulosity, chewiness and overall acceptability. Lipid oxidation values were higher in the HS burgers than in the C and CAA burgers, except for the cooked burgers at day 4. HS addition had a significant effect with a decrease in diameter and an increase in fat retention. In all treatments, FRAP was lower in the C and HS groups than in the CAA group, except for cooked burgers at day 4, where the values of the HS2, HS3 and CAA groups were similar. The DPPH assay showed higher values on both days for the raw and cooked burgers treated with CAA or HS compared to the control group. HS addition influenced only meat colour among the sensorial parameters that were considered.

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Generation of bioactive peptides from lentil protein: degree of hydrolysis, antioxidant activity, phenol content, ACE-inhibitory activity, molecular weight, sensory, and functional properties

et al. 2021

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This study aimed to hydrolyze lentil protein from two hydrolysis stages: single and sequential hydrolysis using Alcalase (1, 2, and 4% w/w enzyme to substrate (E:S)) and Flavourzyme (2% w/w) through a processing time of 180 min with an interval of 30 min, and then, degree of hydrolysis (DH), antioxidant and angiotensin-converting enzyme (ACE)-inhibitory activities, phenolic compounds, amino acid composition, molecular weight (MW) distribution, molecular weight profile, sensory, and functional properties were evaluated. The highest DH (47.05%), ACE-inhibitory (0.25 mg/mL), and phenolic compounds (3.84 mg GAE/g) were obtained when sequential hydrolysis was accomplished at Alcalase and Flavourzyme concentrations of 2% w/w and hydrolysis time of 120 and 60 min, respectively. Hydrolysis did not change the main amino acid profile. Despite this, the amino acids which contribute to umami taste were increased after hydrolysis. According to Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) results, the lowest MW peptides were produced by sequential hydrolysis which was agreed by gel permeation chromatography (GPC) (4.4 kDa and 100 Da). Sensorial analysis indicated that peptides produced by Alcalase at 1% w/w concentration with hydrolysis time of 180 min (Al-1%-180 min, DH value of 15.72%) had the highest bitter taste and further hydrolysis led to reduction of bitter taste and sweetness was increased for Flavourzyme (Fl-2%-180 min) and also sequential hydrolysis produced peptides. Alcalase digests indicated higher solubility than control and Flavourzyme digest. The emulsifying activity index (EAI) was decreased (35.2 to 21.5%) while Foaming capacity (FC) was increased (80 to 104.76%) by Alcalase hydrolysis.

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Fractionation of Buckwheat Seed Phenolics and Analysis of Their Antioxidant Activity

Cited by 16 publications

References 32 publications

Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract

Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract

Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers

Generation of bioactive peptides from lentil protein: degree of hydrolysis, antioxidant activity, phenol content, ACE-inhibitory activity, molecular weight, sensory, and functional properties

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