scholarly journals Effect of Freeze-Thaw Pretreatment on Extraction Yield and Antioxidant Bioactivity of Corn Carotenoids (Lutein and Zeaxanthin)

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Yan Jiao ◽  
Dajing Li ◽  
Ying Chang ◽  
Yadong Xiao
Keyword(s):  
Antioxidant Activity ◽  
Freezing Temperature ◽  
Extraction Yield ◽  
Low Energy ◽  
Corn Gluten Meal ◽  
Untreated Sample ◽  
Pretreatment Method ◽  
Freeze Thaw ◽  
Corn Gluten ◽  
Pretreatment Conditions

As a green and low-energy pretreatment method, the effect of freeze-thaw (FT) pretreatment on extraction yield and antioxidant bioactivity of carotenoids of the corn gluten meal (CGM) were evaluated in this study. The CGM particles ruptured in FT treatment due to the repeated damage caused by FT to CGM particles. The carotenoid compounds of pretreated CGM were lutein, zeaxanthin, β-carotene, and cryptoxanthin. Among them, the major carotenoids are lutein and zeaxanthin. The optimized FT pretreatment conditions included freezing temperature of −20°C, moisture content of 100%, and 2 cycles. An increase in the yield of lutein and zeaxanthin was observed in the range of 2.23–16.39 µg/g and 4.66–36.3 µg/g as a result of pretreatment as against 1.17 and 2.52 µg/g of the untreated sample, respectively. Moreover, the release of lutein and zeaxanthin from CGM was facilitated by FT pretreatment and increased the antioxidant activity of the carotenoids.

Effect of Ethanol Treatment on Lycopene Extraction yield

2018 ◽  
Author(s):  
Nam Kyong-il ◽  
KIM rak-chon ◽  
Kang chang-hyok ◽  
Lee song-nam ◽  
Ryom sok-hun
Keyword(s):  
Antioxidant Activity ◽  
Treatment Time ◽  
Extraction Yield ◽  
Extraction Rate ◽  
Test Results ◽  
Ethanol Treatment ◽  
Optimum Conditions ◽  
Liquid Ratio ◽  
Pretreatment Method ◽  
Ethanol Pretreatment

In order to extract lycopene more effectively, this experiment focused on the optimization of ethanol pretreatment method to study the effects of ethanol treatment on the extraction rate of lycopene and its antioxidant activity. The test results show that 2 times ethanol treatment is very effective for improving lycopene yield. The optimum conditions of ethanol treatment are temperature 50 ℃, treatment time 1 time 2h, 2 times 2h, solid to liquid ratio is 1:12. The lycopene yield can be reached 20mg / 100g above.

scholarly journals Preparation of enzymatic pretreated corn gluten meal hydrolysate and in vivo evaluation of its antioxidant activity

2015 ◽  
Vol 18 ◽  
pp. 1147-1157 ◽  
Author(s):  
Xiaolan Liu ◽  
Xiqun Zheng ◽  
Zhanlan Song ◽  
Xiaofei Liu ◽  
Narasimha kumar Kopparapu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Corn Gluten Meal ◽  
In Vivo Evaluation ◽  
Corn Gluten

Effect of Ethanol Treatment on Lycopene Extraction yield

2018 ◽  
Author(s):  
Nam Kyong-il ◽  
KIM rak-chon ◽  
Kang chang-hyok ◽  
Lee song-nam ◽  
Ryom sok-hun
Keyword(s):  
Antioxidant Activity ◽  
Treatment Time ◽  
Extraction Yield ◽  
Extraction Rate ◽  
Test Results ◽  
Ethanol Treatment ◽  
Optimum Conditions ◽  
Liquid Ratio ◽  
Pretreatment Method ◽  
Ethanol Pretreatment

In order to extract lycopene more effectively, this experiment focused on the optimization of ethanol pretreatment method to study the effects of ethanol treatment on the extraction rate of lycopene and its antioxidant activity. The test results show that 2 times ethanol treatment is very effective for improving lycopene yield. The optimum conditions of ethanol treatment are temperature 50 ℃, treatment time 1 time 2h, 2 times 2h, solid to liquid ratio is 1:12. The lycopene yield can be reached 20mg / 100g above.

Release of Leu‐Pro‐Pro from corn gluten meal by fermentation with a Lactobacillus helveticus strain

2021 ◽  
Author(s):  
Hui‐Juan Ge ◽  
Zhi‐Kai Zhang ◽  
Jun‐Xia Xiao ◽  
Hai‐Gang Tan ◽  
Guo‐Qing Huang
Keyword(s):  
Lactobacillus Helveticus ◽  
Corn Gluten Meal ◽  
Corn Gluten

Antioxidant peptides from corn gluten meal: Orthogonal design evaluation

2015 ◽  
Vol 187 ◽  
pp. 270-278 ◽  
Author(s):  
Cunshan Zhou ◽  
Jiali Hu ◽  
Haile Ma ◽  
Abu ElGasim A. Yagoub ◽  
Xiaojie Yu ◽  
...  
Keyword(s):  
Orthogonal Design ◽  
Design Evaluation ◽  
Antioxidant Peptides ◽  
Corn Gluten Meal ◽  
Corn Gluten

scholarly journals True and apparent digestibility of protein and amino acids of feed in Nile tilapia

2011 ◽  
Vol 40 (5) ◽  
pp. 939-946 ◽  
Author(s):  
Felipe Barbosa Ribeiro ◽  
Eduardo Arruda Teixeira Lanna ◽  
Marcos Antonio Delmondes Bomfim ◽  
Juarez Lopes Donzele ◽  
Moisés Quadros ◽  
...  
Keyword(s):  
Amino Acids ◽  
Wheat Bran ◽  
Soybean Meal ◽  
Nile Tilapia ◽  
Fish Meal ◽  
Experimental Unit ◽  
Apparent Digestibility ◽  
Corn Gluten Meal ◽  
Corn Gluten ◽  
True Digestibility

It was determined in this work the coefficients of apparent and true digestibility of protein and amino acids of five feeds (corn, wheat bran, soybean meal, corn gluten meal, fish meal) in Nile tilapia. It was used 252 reverted Thai strain Nile tilapia (Oreochromis niloticus) in growth phase, with weight of 310 ± 9.68 g, distributed in experimental randomized blocks design, with five treatments, six replicates per treatment and seven fish per experimental unit. Each experimental diet contained a single source of protein, composed by the studied ingredients. An additional group of fish was fed protein-free diet for quantification of the endogenous fraction and determination of true digestibility coefficients. Digestibility was estimated by the indirect method by using chromium oxide at the concentration of 0.50% of the diet as a marker, performing fecal collection at every four hour interval by using decantation technique. Coefficients of apparent digestibility of the protein and amino acids are: corn, 83.57 and 82.45%; wheat bran 82.87 and 81.47%; soybean meal 91.12 and 89.41%; corn gluten meal 90.07 and 87.78%; fish meal 83.53 and 81.65% respectively. Coefficients of true digestibility of protein and the mean of the amino acids are: corn, 90.02 and 89.60%; wheat bran 89.62 and 89.14%; soybean meal 93.58 and 91.88%; corn gluten meal 92.50 and 90.34%; fish meal 86.01 and 84.27%, respectively.

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