scholarly journals Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Mohammad Alrosan ◽  
Thuan-Chew Tan ◽  
Azhar Mat Easa ◽  
Sana Gammoh ◽  
Muhammad H. Alu’datt
Keyword(s):  
Protein Structure ◽  
Phenolic Compounds ◽  
Lens Culinaris ◽  
Protein Quality ◽  
Sinapic Acid ◽  
Protein Digestibility ◽  
Total Phenolic ◽  
Fermentation Time ◽  
Secondary Protein Structure ◽  
Water Kefir

Protein digestibility, secondary protein structure components, sugars, and phenolic compounds were analysed to investigate the effect of fermentation on the quality, structure, digestibility, and nonnutritive contents of lentil (Lens culinaris) proteins (LPs). Fermentation was carried out using water kefir seed. The initial pH of the unfermented LPs (6.8) decreased to pH 3.4 at the end of the fermentation on day 5. Protein digestibility increased from 76.4 to 84.1% over the 5 days of fermentation. Total phenolic content increased from 443.4 to 792.6 mg of GAE/100 g after 2 days of fermentation, with the sums of the detected phenolic compounds from HPLC analysis reaching almost 500 mg/100 g. The predominant phenolic compounds detected in fermented LPs include chlorogenic and epicatechin, while traces of rutin, ferulic acid, and sinapic acid were observed. Fermentation played a major role in the changes of the components in the secondary protein structure, especially the percentage of α -helices and random coils. In addition, the reduction in α -helix: β -sheet ratio with the increase in protein digestibility was related to the prolongation of the fermentation time. The model used in this research could be a robust tool for improving protein quality, protein degradation, and nonnutritive nutrients using water kefir seed fermentation.

Investigation of antioxidant activity and analysis of phenolic compounds of some Asteraceae plants by HPLC: A comparison between Methanol and Ethanol extracts

2021 ◽  
Vol 02 ◽  
Author(s):  
Donia Anvari ◽  
Rashid Jamei
Keyword(s):  
Phenolic Compounds ◽  
Methanol Extract ◽  
Extraction Procedure ◽  
Radical Scavenging ◽  
Sinapic Acid ◽  
Total Phenolic ◽  
Therapeutic Effects ◽  
Antioxidant Power ◽  
Antioxidant Agents ◽  
Ethanol Extracts

Background: Medicinal and healing plants have been used in treating human diseases for centuries because of their therapeutic effects. They may assist in curing common ailments such as a multitude of skin problems, various disorders from muscle spasms to cuts and wounds. They can be used to relieve symptoms of different illnesses from a cold to some forms of arthritis or some allergies as well. The Asteraceae plant is a strong source of antimicrobial and antioxidant agents and this paper focuses on its specifications. Objectives: This study aimed to investigate the antioxidant potential and radical scavenging of different solvents (Methanol and Ethanol) of five species, i.e., Artemisia absinthium L., Arctium lappa L., Centaurea cyanus L., Silybum marianum L., and Echinops ritro L., belonging to the Asteraceae family. Methods: Methanol and ethanol extracts of the above plants were prepared. The obtained sections were evaluated for total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC), chain-breaking activity (CBA), thiobarbituric acid (TBA), and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Also, Ferric reducing antioxidant power (FRAP), Nitric oxide (NO) radical scavenging, Hydrogen peroxide (H2O2) radical scavenging, and Superoxide (O2-) radical inhibition assay were measured. Phenolic compounds were determined and measured by high-performance liquid chromatography (HPLC) as well. Results: The collected and analyzed data showed that the highest values for the TPC, TFC, TBA, and DPPH were related to methanol extract of A. lappa L. Moreover, the maximum values for the CBA, H2O2, and O2- were observed in the Ethanol extract of E. ritro L., while methanol extract of E. ritro L. showed the highest amount of FRAP and NO. Eventually, the highest value for TAC was related to A. absintium L., and it was also realized that methanol compared to ethanol solvent was more successful in the extraction procedure. Conclusions: These findings suggest that A. lappa L. and E. ritro L. extracts can be considered excellent natural antioxidant agents. The type of solvent can affect the extraction of phenolic compounds. Sinapic acid, as the highest level of phenolic acid, was found in S. marianum L.

scholarly journals Nutritional Value and Bioactive Compounds in Andean Ancient Grains

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 1
Author(s):  
Ritva Repo-Carrasco-Valencia
Keyword(s):  
Amino Acid ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Nutritional Value ◽  
Protein Quality ◽  
Nutritional Composition ◽  
Biologically Active ◽  
Total Phenolic ◽  
Lupinus Mutabilis ◽  
Very High

Quinoa (Cheopodium quinoa), kañiwa (Cheopodium pallidicaule), kiwicha (Amaranthus caudatus) and tarwi (Lupinus mutabilis) are ancient crops from the Andean region of South America. Recently, interest in these crops has grown, and worldwide demand for them has increased considerably. The aim of this study was to study the bioactive compounds and nutritional compositions of different varieties/ecotypes of quinoa, kañiwa, kiwicha and tarwi. Proximate, mineral, dietary fibre, fatty acid and amino acid compositions were evaluated. The content of phenolic compounds, tocopherols and phytosterols, and the folic acid and antioxidant capacity, were determined as well. The protein content of the grains was between 13.00% and 20.00%. More important than protein quantity is protein quality, which is demonstrated by the composition of the amino acids. All analysed grains, and especially the kañiwa, had very high lysine content. This amino acid is especially important in vegetarian diets because it is the limiting amino acid in cereal protein. The content of the total phenolic compounds in the studied grains was 27–58 mg gallic acid/100 g of sample. In quinoa, the principal flavonoids found were quercetin and kaempferol, in kañiwa quercetin and isorhamnetin. In kiwicha, no detectable amounts of flavonoids were found. Plant sterols (phytosterols) were another group of biologically active compounds detected. Andean lupin, tarwi, is very rich in oil, which has a beneficial nutritional composition. In conclusion, all studied grains have a very high nutritional value, are interesting sources of bioactive compounds and could be used as ingredients in health-promoting functional foods.

scholarly journals Effect of Light and Dark on the Phenolic Compound Accumulation in Tartary Buckwheat Hairy Roots Overexpressing ZmLC

2021 ◽  
Vol 22 (9) ◽  
pp. 4702
Author(s):  
Chang Ha Park ◽  
Ye Eun Park ◽  
Hyeon Ji Yeo ◽  
Nam Il Park ◽  
Sang Un Park
Keyword(s):  
Transcription Factor ◽  
Phenolic Compounds ◽  
Hairy Roots ◽  
Sinapic Acid ◽  
Dry Weight ◽  
Flavonoid Biosynthesis ◽  
Total Phenolic ◽  
Fagopyrum Tataricum ◽  
Continuous Darkness ◽  
Phenolic Contents

Fagopyrum tataricum ‘Hokkai T10′ is a buckwheat cultivar capable of producing large amounts of phenolic compounds, including flavonoids (anthocyanins), phenolic acids, and catechin, which have antioxidant, anticancer, and anti-inflammatory properties. In the present study, we revealed that the maize transcription factor Lc increased the accumulation of phenolic compounds, including sinapic acid, 4-hydroxybenzonate, t-cinnamic acid, and rutin, in Hokkai T10 hairy roots cultured under long-photoperiod (16 h light and 8 h dark) conditions. The transcription factor upregulated phenylpropanoid and flavonoid biosynthesis pathway genes, yielding total phenolic contents reaching 27.0 ± 3.30 mg g−1 dry weight, 163% greater than the total flavonoid content produced by a GUS-overexpressing line (control). In contrast, when cultured under continuous darkness, the phenolic accumulation was not significantly different between the ZmLC-overexpressing hairy roots and the control. These findings suggest that the transcription factor (ZmLC) activity may be light-responsive in the ZmLC-overexpressing hairy roots of F. tataricum, triggering activation of the phenylpropanoid and flavonoid biosynthesis pathways. Further studies are required on the optimization of light intensity in ZmLC-overexpressing hairy roots of F. tataricum to enhance the production of phenolic compounds.

scholarly journals Callitriche cophocarpa — a new rich source of active phenolic compounds

2014 ◽  
Vol 12 (4) ◽  
pp. 519-527 ◽  
Author(s):  
Joanna Augustynowicz ◽  
Olga Długosz-Grochowska ◽  
Anna Kostecka-Gugała ◽  
Maria Leja ◽  
Michał Kruczek ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Sinapic Acid ◽  
Dry Weight ◽  
Total Phenolic ◽  
Resonance Spectroscopy ◽  
Higher Plant ◽  
Diet Supplements ◽  
Freeze Dried ◽  
L Band

AbstractThis study was focused on the analysis of the contents (by HPLC-DAD) and antioxidant activity of phenolic compounds of aquatic higher plant Callitriche cophocarpa. The novelty of the work was: 1) the study of the species which is almost unknown in the context of investigations of bio-active compounds and, 2) the application of a unique L-band electron resonance spectroscopy (L-band EPR) to measure antioxidant activity of samples. The results were compared with those obtained for microalgae Chlorella and Spirulina which are widely distributed as the diet supplements. The obtained results are very promising with respect to the freeze-dried material of Callitriche, which revealed both high level of phenolic compounds (33 mg g−1 dry weight) and antioxidant activity (0.14 g of reduced DPPH· g−1 dry weight). An isoform of sinapic acid appeared to be the main fraction in this sample. The average content of the total phenolic compounds in Callitriche freeze-dried samples was ca. 43 or 25 times higher than in the case of the Chlorella or Spirulina samples, respectively. These samples showed also 16 times lower scavenging activity in relation to freeze-dried Callitriche material.

scholarly journals THE EFFECT OF TEMPE FERMENTATION TIME ON THE TOTAL PHENOLIC AND ISOFLAVONE GENISTEIN CONTENTS

2017 ◽  
Vol 13 (2) ◽  
pp. 228
Author(s):  
Kiki Fransiska Suharto ◽  
Hartati Soetjipto ◽  
Yohanes Martono
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
Block Design ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Fermentation Time ◽  
Significance Level ◽  
Phenolic Contents ◽  
Honestly Significant Difference ◽  
Significant Difference

<p>The objective of this study was to evaluate total phenolic compounds and isoflavone genistein contents during 0 - 9 days of fermentation time. Isoflavone extract were obtained by maceration and fractionation. Total phenolic compounds were measured by Folin ciocalteau method, meanwhile, the isoflavone genistein contents were analyzed by a High Performance Liquid Chromatography. The yield of isoflavone extract and the total phenolic compounds were analyzed using a randomized completely block design and the mean between treatments was compared by the Honestly Significant Difference (HSD) test using significance level of 5 %. The highest amount of total phenolic compounds during the incubation time was obtained on 4 days of fermentation time, i.e., 232.05n ± 7.71 μg/g, while the highest content of isoflavone genistein was obtained on 5 days of fermentation time, i.e., 100.48 μg/g. This research confirms that the fermentation process of tempe induces the total phenolic contents and the production of isoflavone genistein is fluctuating.</p>

scholarly journals Ultrasound-Assisted Extraction Optimization of Phenolic Compounds from Citrus latifolia Waste for Chitosan Bioactive Nanoparticles Development

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3541 ◽  
Author(s):  
Nelly Medina-Torres ◽  
Hugo Espinosa-Andrews ◽  
Stéphane Trombotto ◽  
Teresa Ayora-Talavera ◽  
Jesús Patrón-Vázquez ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Chitosan Nanoparticles ◽  
Sinapic Acid ◽  
Value Added ◽  
Dry Weight ◽  
Total Phenolic ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Citrus Latifolia ◽  
Ultrasound Assisted

Bioactive Phenols-loaded chitosan nanoparticles (PL-CNps) were developed by ionic gelation from Persian lemon (Citrus latifolia) waste (PLW) and chitosan nanoparticles. Response Surface Methodology (RSM) was used to determine the optimal Ultrasound-Assisted Extraction (UAE) conditions for the total phenolic compounds (TPC) recovery from PLW (58.13 mg GAE/g dw), evaluating the ethanol concentration, extraction time, amplitude, and solid/liquid ratio. Eight compounds expressed as mg/g dry weight (dw) were identified by ultra-performance liquid chromatography coupled photo diode array (UPLC-PDA) analysis: eriocitrin (20.71 ± 0.09), diosmin (18.59 ± 0.13), hesperidin (7.30 ± 0.04), sinapic acid (3.67 ± 0.04), catechin (2.92 ± 0.05), coumaric acid (2.86 ± 0.01), neohesperidin (1.63 ± 0.00), and naringenin (0.44 ± 0.00). The PL-CNps presented size of 232.7 nm, polydispersity index of 0.182, Z potential of −3.8 mV, and encapsulation efficiency of 81.16%. The results indicated that a synergic effect between phenolic compounds from PLW and chitosan nanoparticles was observed in antioxidant and antibacterial activity, according to Limpel’s equation. Such results indicate that PLW in such bioprocesses shows excellent potential as substrates for the production of value-added compounds with a special application for the food industry.

scholarly journals Identification and Capture of Phenolic Compounds from a Rapeseed Meal Protein Isolate Production Process By-Product by Macroporous Resin and Valorization Their Antioxidant Properties

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5853
Author(s):  
Tuong Thi Le ◽  
Xavier Framboisier ◽  
Arnaud Aymes ◽  
Armelle Ropars ◽  
Jean-Pol Frippiat ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Sinapic Acid ◽  
Natural Antioxidants ◽  
Rapeseed Meal ◽  
Protein Isolate ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Meal Protein ◽  
The One

In this study, phenolic compounds from an aqueous protein by-product from rapeseed meal (RSM) were identified by HPLC-DAD and HPLC-ESI-MS, including sinapine, sinapic acid, sinapoyl glucose, and 1,2-di-sinapoyl gentibiose. The main phenolic compound in this by-product was sinapine. We also performed acid hydrolysis to convert sinapine, and sinapic acid derivatives present in the permeate, to sinapic acid. The adsorption of phenolic compounds was investigated using five macroporous resins, including XAD4, XAD7, XAD16, XAD1180, and HP20. Among them, XAD16 showed the highest total phenolic contents adsorption capacities. The adsorption behavior of phenolic compounds was described by pseudo-second-order and Langmuir models. Moreover, thermodynamics tests demonstrated that the adsorption process of phenolic compounds was exothermic and spontaneous. The highest desorption ratio was obtained with 30% (v/v) and 70% (v/v) ethanol for sinapine and sinapic acid, respectively, with a desorption ratio of 63.19 ± 0.03% and 94.68 ± 0.013%. DPPH and ABTS tests revealed that the antioxidant activity of the hydrolyzed fraction was higher than the non-hydrolyzed fraction and higher than the one of vitamin C. Antioxidant tests demonstrated that these phenolic compounds could be used as natural antioxidants, which can be applied in the food industry.

scholarly journals Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar

Molecules ◽  
2019 ◽  
Vol 24 (21) ◽  
pp. 3935 ◽  
Author(s):  
Wenhui Duan ◽  
Ting Xia ◽  
Bo Zhang ◽  
Shaopeng Li ◽  
Chenwei Zhang ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Vanillic Acid ◽  
Antioxidant Activities ◽  
Early Stage ◽  
Sinapic Acid ◽  
Amino Nitrogen ◽  
Total Phenolic ◽  
Alcohol Fermentation ◽  
High Positive Correlation ◽  
Brewing Process

Zhenjiang aromatic vinegar (ZAV) is a kind of traditional fermented food worldwide. In this study, the changes of physicochemical properties, total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant activity (TAA) were evaluated during the brewing process of ZAV. In addition, the correlation between phenolic compound contents and antioxidant activities was investigated during the aging process (AP) of ZAV. The results showed that total acids, non-volatile acids, and amino nitrogen increased gradually during the brewing process. Reducing sugar decreased sharply at the early fermentation stage and then increased during the AP. Meanwhile, TPC, TFC, and TAA kept a very low level at the stage of alcohol fermentation (AF), and increased to the highest level at the sixth year of the AP. TAA has a high positive correlation with TPC and TFC during the brewing process of ZAV. In addition, the contents of p-hydroxybenzoic acid, vanillic acid, and catechin were higher than other phenolic compounds and reached the highest level at the sixth year of the AP, and were the main composition of phenolic compounds during the AP. Moreover, gallic acid, ferulic acid, and sinapic acid had the higher contribution at the early stage of the AP, and then declined to a lower level. Catechin, vanillic acid, and syringic acid had a higher contribution during the AP. These findings would be helpful in controlling the quality of vinegar and improving its functional properties.

scholarly journals Assessing Polyphenol Components and Antioxidant Activity during Fermented Assam Tea Ball Processing

2020 ◽  
Vol 12 (14) ◽  
pp. 5853
Author(s):  
Pimpinan Somsong ◽  
Chalat Santivarangkna ◽  
Pimsiri Tiyayon ◽  
Chi-Ming Hsieh ◽  
Warangkana Srichamnong
Keyword(s):  
Antioxidant Activity ◽  
Caffeic Acid ◽  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Anaerobic Fermentation ◽  
Sinapic Acid ◽  
Total Phenolic ◽  
Tea Leaves ◽  
Antioxidant Power ◽  
Fermentation Time

Fermented tea is traditionally consumed in many Asian countries. In Thailand, the product is made by anaerobic submerged fermentation of semi-mature tea leaves before being made into a ball form. This study aims to investigate the composition of health-associated bioactive compounds in fermented tea balls made from Camellia sinensis var. assamica, which is naturally grown in the forests of northern Thailand. The processing involves steaming semi-mature tea leaves followed by anaerobic fermentation in 2% NaCl solution (1:5 w/v of tea leaves solution). Levels of catechin (C), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG), gallocatechin (GC), flavonols (myricetin, quercetin, and kaempferol), phenolic acids (caffeic acid, chlorogenic acid, coumaric acid, and sinapic acid), total phenolic content, and in vitro antioxidant activity were evaluated in fresh tea leaves, steamed tea leaves, and fermented tea leaves over a period of 60 days’ monitoring. The results indicated that fermented tea balls still contain significant amounts of tea polyphenols, although their processing may result in some loss of most bioactive compounds. The antioxidant activity measured by Ferric Reducing Antioxidant Power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and Oxygen Radical Absorbance Capacity (ORAC) assays also declined as the fermentation time was extended. However, phenolic acids, including caffeic acid and sinapic acid, contrastingly increased during prolonged fermentation by 74.35% and 171.43% from fresh leaves, respectively.

Sign in / Sign up

Export Citation Format

Share Document