Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivars

Kou, Xiaohong; Chen, Qiong; Li, Xian‐Hua; Li, Mianfang; Kan, Cong; Chen, Bo-Ru; Zhang, Ying; Xue, Zhaohui

doi:10.1016/j.foodchem.2014.10.110

Cited by 115 publications

(85 citation statements)

References 42 publications

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“…Flavonoids were proved to have a significant correlation with antioxidant activity by Hossain and Rahman (2011) and Kou et al (2015). The same result was observed in our study, TFC was significantly correlated with RDSC (R 2 = 0.840, P < 0.05) of mung bean and TRP (R 2 = 0.785, P < 0.05) of black bean.…”

Section: Resultssupporting

confidence: 89%

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process

Xue¹,

Wang²,

Zhai³

et al. 2016

Czech J. Food Sci.

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Xue Z., Wang C., Zhai L., Yu W., Chang H., Kou X., Zhou F. (2016): Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process. Czech J. Food Sci., 34: 68-78.Bioactive compounds and antioxidant activity of germinated mung bean, soybean and black bean sprouts were investigated to find out the effect of germination and the optimum germination time. We found that vitamin C gradually increased from zero. Compared to seeds, water-soluble protein and total flavonoid content showed a trend of sustained growth while vitamin E, total phenolic content increased at first and then decreased, the maximal value of total bioactive compound content was reached on the fifth day. The analysis of relative contribution revealed that total phenolics and total flavonoids made the highest (44.87-90.31%) contribution to total antioxidant activity. In conclusion, the optimum germination time for sprouts was 3-5 days when total bioactive compound content and antioxidant activities both reached their peak values, which provide a sufficient theoretical basis for dietary processing and lay a solid foundation for continued research.

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Section: Resultssupporting

confidence: 89%

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process

Xue¹,

Wang²,

Zhai³

et al. 2016

Czech J. Food Sci.

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“…The measurement of ethanol was determined based on the methods of Zhang and others (). Headspace operating conditions were as follows: 3 min of strong shaking for sample equilibration at 105 °C, sample loop temperature = 110 °C, transfer line temperature = 115 °C, pressurization pressure = 2.00 bar; carrier gas pressure = 1.50 bar; vial pressurization time = 15 s; sample loop fill time = 10 s; and transfer time = 20 s. The acetaldehyde content was assayed according to the method described by Tian ().…”

Section: Methodsmentioning

confidence: 99%

“…The total antioxidant capacity of the samples was determined using a modification of the FRAP assay (Wold and others ; Kou and others ). The absorbance was measured at 700 nm.…”

Section: Methodsmentioning

confidence: 99%

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Effects of Hypobaric Treatments on the Quality, Bioactive Compounds, and Antioxidant Activity of Tomato

Kou

Wang

et al. 2016

Journal of Food Science

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Hypobaric treatment is becoming a potential technology to protect fruits from postharvest decay. The objective of this study was to investigate the effects of hypobaric treatments on storage quality, bioactive compounds, and antioxidant activity of tomato fruit. In this study, green tomatoes (cv. "Fen guan") were treated with hypobaric pressures (0.04 and 0.07 MPa) at ambient temperature (20 ℃) for 28 d. The results showed that under hypobaric storage, the respiration rates significantly declined and the respiratory peaks postponed 12 and 8 d by 0.04 and 0.07 MPa treatments, respectively, compared to control. Total soluble solid, titratable acidity, ascorbic acid, and lycopene were retained by hypobaric treatment. Moreover, ascorbic acid contents treated with 0.04 and 0.07 MPa were, respectively, 37% and 26% higher than control at day 24 and the contents of total polyphenols were, respectively, 1.28 and 1.11 times higher than control. Production and accumulation of toxic substances were significantly restrained. The ethanol content decreased, respectively, by 53% and 84% than control. At later storage period, the superoxide dismutase activity in treated fruits was about 0.58 U/(g·FW·min), whereas only 0.29 U/(g·FW·min) in control. Hypobaric treatment not only maintained a high activity of superoxide dismutase and peroxidase (POD), but also improved antioxidant capacity. All the results indicated that hypobaric treatment was a potential helpful method to protect the quality and nutrition of tomato and prolong ripening of tomato. Furthermore, the effect of 0.04 MPa hypobaric treatment was found better than 0.07 MPa.

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“…Above all, the action and effects of natural antioxidants contained in foods have been the subjects of extensive studies [16,17,18]. The activity of antioxidants is usually measured by DPPH-RSA, ABTS-RSA, FRAP assay and CUPRAC (cupric reducing antioxidant capacity) assay [19,20,21].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Supercritical Fluid Extraction of Total Alkaloids, Peimisine, Peimine and Peiminine from the Bulb of Fritillaria thunbergii Miq, and Evaluation of Antioxidant Activities of the Extracts

et al. 2016

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Supercritical fluid extraction (SFE) was used to extract total alkaloids, peimisine, peimine and peiminine from the bulb of Fritillaria thunbergii Miq. The antioxidant capacity of the extracts was evaluated by DPPH radical scavenging activity (DPPH-RSA), ABTS radical scavenging activity (ABTS-RSA) and ferric reducing capacity (FRAP) assay. A central composite design (CCD) with four variables and five levels was employed for optimization of process parameters, and response surface plots were constructed in accordance with a second order polynomial model. Under optimal conditions of 3.0 h, 60.4 °C, 26.5 MPa and 89.3% ethanol, the highest yields were predicted to be 3.8 mg/g for total alkaloids, 0.5 mg/g for peimisine, 1.3 mg/g for peimine and 1.3 mg/g for peiminine, and the antioxidant capacity of extracts displayed EC50, DPPH value of 5.5 mg/mL, EC50, ABTS value of 0.3 mg/mL and FRAP value of 118.2 mg ascorbic acid equivalent (AAE)/100 g.

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Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivars

Cited by 115 publications

References 42 publications

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process

Effects of Hypobaric Treatments on the Quality, Bioactive Compounds, and Antioxidant Activity of Tomato

Optimization of Supercritical Fluid Extraction of Total Alkaloids, Peimisine, Peimine and Peiminine from the Bulb of Fritillaria thunbergii Miq, and Evaluation of Antioxidant Activities of the Extracts

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