Water extractable pentosans - Quantification of ferulic acid using RP-HPLC, techno-rheological and antioxidant properties

Shah, Asima; Masoodi, F.A.; Gani, Adil; Ashwar, Bilal Ahmad

doi:10.1016/j.ijbiomac.2019.04.112

Cited by 7 publications

(7 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…But the foaming stability at (30 and 60 min), were differed insignificantly . These results are in agreement with (45), who confirmed that the foaming capacity and foaming stability is due to the fact that (WSP) has the ability to increase the water viscosity and creates a sticky and flexible layer around the formed bubble, which works to stabilize it by protecting the bubble coating membrane, on the other hand preventing the bubbles adhesion. In a related context, the results indicated that there is a significant difference (p <0.05) between viscosity values of (WSP) and (WIP), where the values were (2.2 cp) and (1.3 cp) respectively.…”

Section: Functional Properties Ofpentosanessupporting

confidence: 92%

“…It is notworthy that, this functional characteristic is deu to many important technological properties which works to change and modify the rheological properties of the dough (10). Also, the pentosanes showed a significant difference (p<0.05) in water solubility, the values were (52.2%) for (WSP) and (7.25%) for (WIP) and these results are in agreement with (45), who mentioned that the water solubility mainly depends on the degree of substitution for xylose, which contributes to the solubility of the xylan chain of pentosanes, while Koehler et al (23) indicated that the solubility of pentosanes not only depend on its xylose content, but also on the most important parameter, xylose/ arabinose ratio. This characteristic depends on this parameter mainly.On the contrary, the swelling capacity of (WIP) was higher than (WSP), they showed a significant difference (p<0.05), the values were (2.1 ,1.48 g/g), and these results are agreed with (45),Who mentioned that the swelling ability depends on the physical properties such as the molecular size, porosity and degree of crystallinity of these compounds.The foaming capacity for (WSP) were higher than (WIP) the values were (3.03 and 1 ml/100ml) respectively.…”

Section: Functional Properties Ofpentosanessupporting

confidence: 84%

“…Determination of chemical composition of pentosanes: Moisture, ash, fat, protein and carbohydrates of pentosaneswere determined according to (1), ( 48), (33), (21) respectively While, Ferulic and diferulic acids were defined and determined using HPLC according to (22). Determination of functional properties ofpentosanes: Functional properties of pentosanes (solubility, water holding capacity,swelling capacity and foaming capacity and stability) were determined according to (45), whil eviscosity and fat holding capacity were determined depending on the methods followed by (39) and (36) respectively. Determination of rheological properties of dough: Rheological properties ofdough (water absorption, mixing time and stability time) were determined by farinoghraphdevice, according to (1).…”

Section: Extraction Of Pentosanesmentioning

confidence: 99%

“…On the contrary, arabinose content of (WSP) were significantly (P<0.05) lower than that of (WIP) at (P<0.05) the values were (1.45 and 0.77%) and (2.9 and 0.44%) respectively, These ratios have great importance because many of the properties of pentosanes depend on them. Perhaps the most important of these properties is the water-solubility or insolubility by several different mechanisms (23,45).…”

Section: Chemical Composition Of Pentosanesmentioning

confidence: 99%

See 3 more Smart Citations

Improving the Rheological and Qualitative Properties of Bread Wheat by Barley-Extracted Pentosanes

Nashmi¹,

Naser²

2022

Iraqi J. Agric. Sci.

View full text Add to dashboard Cite

This study was aimed to improve the rheological and qualitative properties of the most common bread, wheat bread, by barley pentosanes, which is not optimally utilized although it's many benefits and its huge production. Therefore, water-soluble pentosanes (WSP) and water-insoluble pentosanes (WIP) were extracted from barley (Hordeum vulgare) and added to wheat flour at different percentages. Five treatments were prepared: (T1) from flour only, (T2 and T3) adding WSP at levels(1 and 2%), (T4 and T5) adding WIP at the same levels respectively. The results showed significant improvement in rheological and qualitative properties of the dough and bread made from this dough with increasing the level of addition. The water absorption, the mixing time and the stability time of the dough for T3 and T5, increased from (61.9%) to (64.8 and 65.3%) and from (2min) to ( 2.4 and 3 min) and from (11 min) to (17 and 18 min)respectively, as compared with T1 . Additionally, total scores of sensory evaluation increased from (89.1) to (95.7 and 89.3), the specific volume increased from (4.37 cm3/gm) to (4.79 and 4.54 cm3/gm). The chemical composition analysis showed an increase in the percentages of protein and fat for the same treatments ( T3 & T5 ) as the values increased from (9.34%) to (10.55 and 9.98%) and from (0.85%) to (1.03 and 0.94%) respectively. The percentages of fibre and ash were also increased from (1.71%) to (1.89 and 2.10%) and from (0.74%) to (1.68 and 1.65%) respectively. While the total calorie decreased from (2.73.63 cal) to (261.98 and 253.18 cal).

show abstract

Section: Functional Properties Ofpentosanessupporting

confidence: 92%

Section: Functional Properties Ofpentosanessupporting

confidence: 84%

Section: Extraction Of Pentosanesmentioning

confidence: 99%

Section: Chemical Composition Of Pentosanesmentioning

confidence: 99%

See 2 more Smart Citations

Improving the Rheological and Qualitative Properties of Bread Wheat by Barley-Extracted Pentosanes

Nashmi¹,

Naser²

2022

Iraqi J. Agric. Sci.

View full text Add to dashboard Cite

show abstract

“…Many analytical techniques have been developed and validated for the quantitative determination of CA and FA from various natural sources, including voltammetry [ 25 , 26 ], UV-VIS spectrophotometry [ 27 ], near-infrared spectrophotometry (NIRS) [ 28 ], and chemiluminescence [ 29 ]. However, the literature indicates that the most common technique for this purpose is high-performance liquid chromatography with diode-array or ultraviolet-visible detection (HPLC-DAD or HPLC-UV/ViS) [ 30 , 31 , 32 ]. The determination of natural antioxidants by HPLC is a rapid and simple technique, but also has some limitations, especially in terms of sensitivity and the matrix effect [ 33 ].…”

Section: Introductionmentioning

confidence: 99%

Validated Stability-Indicating GC-MS Method for Characterization of Forced Degradation Products of Trans-Caffeic Acid and Trans-Ferulic Acid

2021

View full text Add to dashboard Cite

When dealing with simple phenols such as caffeic acid (CA) and ferulic acid (FA), found in a variety of plants, it is very important to have control over the most important factors that accelerate their degradation reactions. This is the first report in which the stabilities of these two compounds have been systematically tested by exposure to various different factors. Forced degradation studies were performed on pure standards (trans-CA and trans-FA), dissolved in different solvents and exposed to different oxidative, photolytic and thermal stress conditions. Additionally, a rapid, sensitive, and selective stability-indicating gas chromatographic-mass spectrometric method was developed and validated for determination of trans-CA and trans-FA in the presence of their degradation products. Cis-CA and cis-FA were confirmed as the only degradation products in all the experiments performed. All the compounds were perfectly separated by gas chromatography (GC) and identified using mass spectrometry (MS), a method that additionally elucidated their structures. In general, more protic solvents, higher temperatures, UV radiation and longer storage times led to more significant degradation (isomerization) of both trans-isomers. The most progressive isomerization of both compounds (up to 43%) was observed when the polar solutions were exposed to daylight at room temperature for 1 month. The method was validated for linearity, precision as repeatability, limit of detection (LOD) and limit of quantitation (LOQ). The method was confirmed as linear over tested concentration ranges from 1−100 mg L−1 (r2s were above 0.999). The LOD and LOQ for trans-FA were 0.15 mg L−1 and 0.50 mg L−1, respectively. The LOD and LOQ for trans-CA were 0.23 mg L−1 and 0.77 mg L−1, respectively.

show abstract

Fabric‐Enhanced Vascular Graft with Hierarchical Structure for Promoting the Regeneration of Vascular Tissue

Ma,

Liu,

Zhu

et al. 2024

Adv Healthcare Materials

View full text Add to dashboard Cite

Natural blood vessels have complete functions, including elasticity, compliance, and excellent antithrombotic properties because of their mature structure. To replace damaged blood vessels, vascular grafts should perform these functions by simulating the natural vascular structures. Although the structures of natural blood vessels have been thoroughly explored, constructing a small‐diameter vascular graft that matches the mechanical and biological properties of natural blood vessels remains a challenge. We fabricated a hierarchical vascular graft by electrospinning, braiding, and thermally induced phase separation (TIPS) and named it EBT vascular graft (EBTVG) to simulate the structure of natural blood vessels. The internal electrospun structure facilitated the adhesion of endothelial cells, thereby accelerating endothelialization. The intermediate PLGA fabric exhibited excellent mechanical properties, which allowed it to maintain its shape during long‐term transplantation and prevent graft expansion. The external macroporous structure is beneficial for cell growth and infiltration. Blood vessel remodeling aims to combine a structure that promotes tissue regeneration with anti‐inflammatory materials. The results in vitro demonstrated that the EBTVG had matched the mechanical properties, reliable cytocompatibility, and the strongest endothelialization in situ. The results in vitro and replacement of the resected artery in vivo suggested that the EBTVG combined different structural advantages with biomechanical properties and reliable biocompatibility, significantly promoting the stabilization and regeneration of vascular endothelial cells (VECs) and vascular smooth muscle cells (VSMCs), as well as stabilizing the blood microenvironment .This article is protected by copyright. All rights reserved

show abstract

Water extractable pentosans - Quantification of ferulic acid using RP-HPLC, techno-rheological and antioxidant properties

Cited by 7 publications

References 39 publications

Improving the Rheological and Qualitative Properties of Bread Wheat by Barley-Extracted Pentosanes

Improving the Rheological and Qualitative Properties of Bread Wheat by Barley-Extracted Pentosanes

Validated Stability-Indicating GC-MS Method for Characterization of Forced Degradation Products of Trans-Caffeic Acid and Trans-Ferulic Acid

Fabric‐Enhanced Vascular Graft with Hierarchical Structure for Promoting the Regeneration of Vascular Tissue

Contact Info

Product

Resources

About