Effect of degree of milling on phenolic profiles and cellular antioxidant activity of whole brown rice

2015 ◽  
Vol 185 ◽  
pp. 318-325 ◽  
Author(s):  
Lei Liu ◽  
Jinjie Guo ◽  
Ruifen Zhang ◽  
Zhencheng Wei ◽  
Yuanyuan Deng ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Brown Rice ◽  
Cellular Antioxidant Activity ◽  
Degree Of Milling ◽  
Phenolic Profiles

scholarly journals Phenolic profiles and cellular antioxidant activity of longan pulp of 24 representative Chinese cultivars

2018 ◽  
Vol 21 (1) ◽  
pp. 746-759 ◽  
Author(s):  
Ruifen Zhang ◽  
Sher Ali Khan ◽  
Yaosheng Lin ◽  
Dongliang Guo ◽  
Xuewen Pan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Cellular Antioxidant Activity ◽  
Phenolic Profiles

Phenolic profiles and antioxidant activity in four tissue fractions of whole brown rice

RSC Advances ◽  
2015 ◽  
Vol 5 (123) ◽  
pp. 101507-101518 ◽  
Author(s):  
Huihui Ti ◽  
Jinjie Guo ◽  
Ruifen Zhang ◽  
Zhencheng Wei ◽  
Lei Liu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Brown Rice ◽  
Aleurone Layer ◽  
Different Types ◽  
Phenolic Profiles

In view of the fact that different types of processed rice contain different tissue fractions, the present study quantified phenolic profiles and antioxidant activity in the pericarp, aleurone layer, embryo and endosperm fractions of brown rice.

Different effects of extrusion on the phenolic profiles and antioxidant activity in milled fractions of brown rice

LWT ◽  
2018 ◽  
Vol 88 ◽  
pp. 64-70 ◽  
Author(s):  
Ruifen Zhang ◽  
Sher Ali Khan ◽  
Jianwei Chi ◽  
Zhencheng Wei ◽  
Yan Zhang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Brown Rice ◽  
Phenolic Profiles

scholarly journals Phenolic Profiles and Antioxidant Activity of Litchi (Litchi Chinensis Sonn.) Fruit Pericarp from Different Commercially Available Cultivars

Molecules ◽  
2012 ◽  
Vol 17 (12) ◽  
pp. 14954-14967 ◽  
Author(s):  
Wu Li ◽  
Hong Liang ◽  
Ming-Wei Zhang ◽  
Rui-Fen Zhang ◽  
Yuan-Yuan Deng ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Litchi Chinensis ◽  
Phenolic Profiles ◽  
Fruit Pericarp

scholarly journals Wheat Bran Dietary Fiber: Promising Source of Prebiotics with Antioxidant Potential

2017 ◽  
Vol 6 (2) ◽  
pp. 1 ◽  
Author(s):  
Aynur Gunenc ◽  
Christina Alswiti ◽  
Farah Hosseinian
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Wheat Bran ◽  
Functional Foods ◽  
Titratable Acidity ◽  
Total Dietary Fiber ◽  
Bifidobacterium Lactis ◽  
Total Titratable Acidity ◽  
Phenolic Profiles ◽  
Promising Source

The potential of wheat bran (WB) addition as a prebiotic source were demonstrated using yogurt with probiotics (Lactobacillus acidophilus and Bifidobacterium lactis). Yogurts (with 4% WB) were significantly (P < 0.05) different in total bacterial counts (9.1 log CFU/mL), and total titratable acidity % (TTA, 1.4%) compared to controls during 28 days cold storage (4°C). Additionally, WB-total dietary fiber contents and their bound phenolic profiles were investigated as well as the antioxidant activity of WB-water extractable polysaccharides (WEP) was studied. HPLC analysis of alkaline hydrolyzed DF fractions showed that insoluble DF had higher phenolic acids (84.2%) content than soluble DF (15.8%). Also, crude-WEP showed stronger antioxidant activity compared to purified-WEP with an ORAC of 71.88 and 52.48 µmol TE/g, respectively. Here we demonstrate WB has potentials as a source of prebiotics, which may have the potentials for functional foods and nutraceutical applications.

Structural elucidation and cellular antioxidant activity evaluation of major antioxidant phenolics in lychee pulp

2014 ◽  
Vol 158 ◽  
pp. 385-391 ◽  
Author(s):  
Dongxiao Su ◽  
Huihui Ti ◽  
Ruifen Zhang ◽  
Mingwei Zhang ◽  
Zhengchen Wei ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Structural Elucidation ◽  
Cellular Antioxidant Activity ◽  
Activity Evaluation

scholarly journals Chemical Composition, Production of Secondary Metabolites and Antioxidant Activity in Coffee Cultivars Susceptible and Partially Resistant to Bacterial Halo Blight

Plants ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1915
Author(s):  
Joyce Alves Goulart da Silva ◽  
Mário Lúcio Vilela de Resende ◽  
Ingridy Simone Ribeiro ◽  
Adriene Ribeiro Lima ◽  
Luiz Roberto Marques Albuquerque ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Secondary Metabolites ◽  
Pseudomonas Syringae ◽  
Total Phenolic ◽  
Leaf Extracts ◽  
Defense Strategies ◽  
Halo Blight ◽  
Phenolic Profiles ◽  
Phenolic And Flavonoid

Coffee production is one of the main agricultural activities in Brazil, and several coffee cultivars with disease resistance have already been developed. The secondary metabolites produced by plants are closely associated with defense strategies, and the resistance of coffee cultivars to bacterial halo blight (BHB) can be related to these compounds. Therefore, this study aims to compare a partially resistant coffee cultivar (Iapar-59) and a susceptible cultivar (Mundo Novo 376/4) to BHB (Pseudomonas syringae pv. garcae) in relation to the chemical composition and antioxidant activity of the leaf extracts. In addition, this study determined the total phenolic and flavonoid contents and phenolic profiles of the Iapar-59 leaf extracts of plants inoculated with P. syringae pv. garcae. The Iapar-59 extract showed a higher content of phenolic compounds and flavonoids than the Mundo Novo 376/4 extract. Both cultivars contained gallic, chlorogenic and caffeic acids; however, the highest contents were quantified in the Iapar-59 cultivar. The leaf extracts from the Iapar-59 cultivar exhibited higher antioxidant activity. Higher concentrations of gallic, caffeic and chlorogenic acids and the presence of vanillin were detected in the extract of cultivar Iapar-59 inoculated with P. syringae pv. garcae.

scholarly journals Bioactive Compounds and Antioxidant Activity of Fresh and Processed White Cauliflower

2013 ◽  
Vol 2013 ◽  
pp. 1-9 ◽  
Author(s):  
Fouad A. Ahmed ◽  
Rehab F. M. Ali
Keyword(s):  
Antioxidant Activity ◽  
Hplc Analysis ◽  
Dry Matter ◽  
Protocatechuic Acid ◽  
Methanolic Extract ◽  
Coumaric Acid ◽  
Dpph Assay ◽  
Phenolic Profiles ◽  
Health Promoting ◽  
Phytochemical Contents

Brassicaspecies are very rich in health-promoting phytochemicals, including phenolic compounds, vitamin C, and minerals. The objective of this study was to investigate the effect of different blanching (i.e., water and steam) and cooking (i.e., water boiling, steam boiling, microwaving, and stir-frying) methods on the nutrient components, phytochemical contents (i.e., polyphenols, carotenoids, flavonoid, and ascorbic acid), antioxidant activity measured by DPPH assay, and phenolic profiles of white cauliflower. Results showed that water boiling and water blanching processes had a great effect on the nutrient components and caused significant losses of dry matter, protein, and mineral and phytochemical contents. However, steam treatments (blanching and cooking), stir-frying, and microwaving presented the lowest reductions. Methanolic extract of fresh cauliflower had significantly the highest antioxidant activity (68.91%) followed by the extracts of steam-blanched, steam-boiled, stir-fried, and microwaved cauliflower 61.83%, 59.15%, 58.93%, and 58.24%, respectively. HPLC analysis revealed that the predominant phenolics of raw cauliflower were protocatechuic acid (192.45), quercetin (202.4), pyrogallol (18.9), vanillic acid (11.90), coumaric acid (6.94), and kaempferol (25.91) mg/100 g DW, respectively.

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