Bioactive components of malted millet (Pennisetum glaucum), Soy Residue “okara” and wheat flour and their antioxidant properties

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

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Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of Bran

Journal of Food Science ◽

10.1111/1750-3841.13511 ◽

2016 ◽

Vol 81 (11) ◽

pp. E2726-E2733 ◽

Cited By ~ 9

Author(s):

Emily F. Fleischman ◽

Ryan J. Kowalski ◽

Craig F. Morris ◽

Thuy Nguyen ◽

Chongjun Li ◽

...

Keyword(s):

Wheat Flour ◽

Antioxidant Properties ◽

Waxy Wheat

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Processing Impact on Nutritional, Antinutritional, and Phytochemical of Fenugreek Seeds (Trigonella Foenum-Graecum L.)

Himalayan Journal of Science and Technology ◽

10.3126/hijost.v5i01.42131 ◽

2021 ◽

Vol 5 (01) ◽

pp. 36-44

Author(s):

Babita Adhikari ◽

Shonu Rai

Keyword(s):

Antioxidant Activity ◽

Antioxidant Properties ◽

Bioactive Components ◽

Fenugreek Seeds ◽

Nutritional Compounds ◽

Trigonella Foenum Graecum L ◽

The Impact ◽

Reduction Percentage ◽

Iron And Calcium

Phytate and tannin are more pronounced antinutrients limiting the nutritional quality of fenugreek. The impact of roasting (130±5°C for 7 minutes), soaking (12 hrs. at room temperature) and germination (72 hrs. at 25°C) on bioactive compounds (polyphenol and antioxidant activity), nutritional and anti-nutritional compounds (phytate and tannin) in Fenugreek were studied. Experimental data were analyzed using the software GenStat 12th Edition. Protein increased significantly (p<0.05) during roasting, soaking, and germination whereas fat decreased significantly. Iron and calcium increased during roasting whereas decreased during soaking and germination. Maximum reduction of phytate (54.55%) and tannin (66.73%) were found when fenugreek seeds were germinated (72 hours). The reduction percentage of antinutrients by soaking (12 hours) and roasting (130±5⁰C for 7 mins) was found to be a lesser effective method compared to germination. All the treatments had a significant (p<0.05) impact on their bioactive components. Phenolic content increased significantly (p<0.05) during roasting, soaking, and germination. Antioxidant activity (IC50=1.28mg dm/ml) was found to be high in the germinated samples as compared to raw, roasted, and soaked samples. Hence, Germination of fenugreek seeds for 72 hours is concluded as the most effective and promising method for the reduction of antinutrients and increasing the nutritional components, phytochemicals, and antioxidant properties.

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The formation of quality and antioxidant properties of bakery products with cloudberry powder

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2018-2-138-143 ◽

2018 ◽

Vol 80 (2) ◽

pp. 138-143

Author(s):

L. P. Nilova ◽

S. M. Malyutenkova ◽

M. S. Kaigorodtseva ◽

A. A. Evgrafov

Keyword(s):

Antioxidant Activity ◽

Wheat Flour ◽

Antioxidant Properties ◽

Free Form ◽

Simultaneous Increase ◽

Leningrad Region ◽

Bakery Products ◽

Traditional Technology ◽

Baked Goods ◽

Hydrolysis Of

This article discusses the possibility of using the powder from scrap cloudberry in the recipe of bakery products from wheat flour. Bakery products produced using traditional technology and using the freezing baking technology.The powder obtained by drying and chopping cloudberry scrap collected in the Leningrad region. The main recipe used a bakery recipe with 5% sugar and 4% vegetable oil, which replaced flour powder from scrap cloudberry in an amount of 1 to 7%. It was established that the recipe for bakery products made of wheat flour contain 5% of cloudberry powder using the free-form method. In the process of firing intensification of fermentation occurs, which leads to an increase in the acidity of bakery products above the permissible values. The tested high-availability semi-finished products were frozen at minus 18 ° C and stored under these conditions for 2 weeks. Corn powder contributed to better preservation of a specific volume of bakery products. In the ice cream and bakery powder, the antioxidant activity was determined by the FRAP method with orthophenanthroline, titration of tannin with potassium permanganate in the presence of indigocarmine. The use of cloudberry powder increases the antioxidant activity of bakery products, which is facilitated by the hydrolysis of ellaglutanin, during the freezing of test semi-finished products and baking. Compared with products of traditional recipes, baked goods with powder from cloudberry bugs increased antioxidant activity by 1.17 and 1.36 times with simultaneous increase in tannin by 9.8 and 13.7%, respectively, for traditional technology and freezing baking technology.

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Biocomponents and Antioxidant Activity of Ribes khorasanicum

International journal of basic science in medicine ◽

10.15171/ijbsm.2018.18 ◽

2018 ◽

Vol 3 (3) ◽

pp. 99-103 ◽

Cited By ~ 7

Author(s):

Mohammad Ehsan Taghavizadeh Yazdi ◽

Jalil Khara ◽

Mohammad Reza Housaindokht ◽

Hamid Reza Sadeghnia ◽

Sedigheh Esmaeilzadeh Bahabadid ◽

...

Keyword(s):

Antioxidant Activity ◽

Sugar Content ◽

Antioxidant Properties ◽

Dry Weight ◽

Total Phenolic ◽

Anthocyanin Content ◽

Bioactive Components ◽

Total Anthocyanin ◽

Total Anthocyanin Content ◽

Biological And Medical Applications

Currently, there have been lots of interests in phytochemicals as bioactive components. The roles of fruit, vegetables, and red pigments in preventing diseases have been partly accredited to the antioxidant properties of their constituent polyphenols, flavonoid, anthocyanins, and etc. Biochemistry parameters including the relative levels of antioxidant activity, total phenolic content, total flavonoid, total anthocyanin, soluble and insoluble sugar content of Ribes khorasanicum, have been calculated in this project. The total anthocyanin content of the investigated Ribes khorasanicum measured to be 62.9 mg/g in dry weight, while displaying high levels when compared to other components, which indicates that the anthocyanin content was the predominant antioxidant components in the investigated plant. This particular plant has the potential to serve as the important source of antioxidant that can be utilized in different biological and medical applications.

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Comparative analysis of the polyphenols profiles and the antioxidant and cytotoxicity properties of various blue honeysuckle varieties

Open Chemistry ◽

10.1515/chem-2018-0072 ◽

2018 ◽

Vol 16 (1) ◽

pp. 637-646 ◽

Cited By ~ 4

Author(s):

Yuehua Wang ◽

Xu Xie ◽

Xulong Ran ◽

Shurui Chou ◽

Xinyao Jiao ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Natural Antioxidants ◽

Bioactive Components ◽

Fruit Peel ◽

Scavenging Capacity ◽

Polyphenol Profile ◽

Blue Honeysuckle

AbstractThe polyphenol profile, antioxidant activity (particularly peroxyl radical-scavenging capacity (PSC) and cellular antioxidant activity (CAA)) and cytotoxicity of extracts from seven varieties of blue honeysuckle were compared in this study. Moreover, an analysis of correlations between individual polyphenol profiles and antioxidant activities was also conducted. Seventeen components were found in the investigated blue honeysuckle extracts, with anthocyanins being the prominent bioactive components among polyphenols. Fruit peel contained higher concentrations of individual anthocyanins compared to the fruit pulp. Beilei blue honeysuckle had the highest antioxidant activity. Correlation analysis showed that antioxidant activity values were highly associated with cyanidin-3-glucoside levels. Blue honeysuckle extracts were not cytotoxic over the range of doses tested. Among the varieties analyzed, Beilei possessed the highest antioxidant properties and was found to be the most appropriate source of natural antioxidants.

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Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Foods ◽

10.3390/foods9030256 ◽

2020 ◽

Vol 9 (3) ◽

pp. 256

Author(s):

Qing-Ming Li ◽

Yan Li ◽

Jin-Hao Zou ◽

Shi-Yin Guo ◽

Feng Wang ◽

...

Keyword(s):

Wheat Flour ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Dough Rheology ◽

Overall Acceptability ◽

Chinese Yam ◽

Dioscorea Opposita ◽

Yam Flour ◽

Baking Performance ◽

Gluten Structure

Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated. The water absorption increased significantly (p < 0.05), while development time and stability decreased remarkably (p < 0.05) as the proportion of yam flour increased. SEM results indicated that the addition of yam flour destroyed the gluten network structure in the dough. Fourier Transform Infrared Spectroscopy (FTIR) spectra showed that addition of yam flour decreased the content of α-helix and β-sheet in gluten. With the increase in the proportion of yam flour, the specific volume and overall acceptability decreased (p < 0.05) whereas the total phenolics content (TPC), polysaccharides content, total flavonoids content (TFC), allantoin content, The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capability, fractal dimension, and hardness increased (p < 0.05). Overall, breads made of wheat flour replacement with no more than 15% Guihuai number 2 yam flour were of a high quality and had more antioxidant properties. These showed that Guihuai number 2 had broad application prospects in baked products.

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Evaluation of Antioxidant and Anti-α-glucosidase Activities of Various Solvent Extracts and Major Bioactive Components from the Seeds of Myristica fragrans

Molecules ◽

10.3390/molecules25215198 ◽

2020 ◽

Vol 25 (21) ◽

pp. 5198

Author(s):

Cai-Wei Li ◽

Yi-Cheng Chu ◽

Chun-Yi Huang ◽

Shu-Ling Fu ◽

Jih-Jung Chen

Keyword(s):

Antioxidant Activities ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Significant Inhibition ◽

Chemical Compositions ◽

Bioactive Components ◽

Active Components ◽

Myristica Fragrans ◽

Ic50 Values ◽

Acetone Extracts

Myristica fragrans is a well-known species for flavoring many food products and for formulation of perfume and medicated balm. It is also used to treat indigestion, stomach ulcers, liver disorders, and, as emmenagogue, diaphoretic, diuretic, nervine, and aphrodisiac. We examined antioxidant properties and bioactive compounds in various solvent extracts from the seeds of M. fragrans. Methanol, ethanol, and acetone extracts exhibited relatively strong antioxidant activities by 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), superoxide radical, and hydroxyl radical scavenging tests. Furthermore, methanol extracts also displayed significant anti-α-glucosidase activity. Examined and compared to the various solvent extracts for their chemical compositions using HPLC analysis, we isolated the ten higher content compounds and analyzed antioxidant and anti-α-glucosidase activities. Among the isolates, dehydrodiisoeugenol, malabaricone B and malabaricone C were main antioxidant components in seeds of M. fragrans. Malabaricone C exhibited stronger antioxidant capacities than others based on lower half inhibitory concentration (IC50) values in DPPH and ABTS radical scavenging assays, and it also showed significant inhibition of α-glucosidase. These results shown that methanol was found to be the most efficient solvent for extracting the active components from the seeds of M. fragrans, and this material is a potential good source of natural antioxidant and α-glucosidase inhibitor.

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