Phytochemical content and antioxidant activity of extruded products made from yellow corn supplemented with apple pomace powder

AbstractCorn (Zea mays L.) provides a major source of calories for human consumption and therefore, the nutritional components of corn have a large impact on human health. For example, corn kernels contain antioxidants, such as polyphenols (including anthocyanins and other flavonoids) and carotenoids. Such compounds represent useful targets for biofortification breeding. In this study, we used 34 corn inbred lines from three different regions (East Asia, Southern Asia, and subtropical regions) and 11 F1 hybrids derived from the inbreds to investigate antioxidant activity in yellow corn. We compared different methods for measuring antioxidant activity to test their consistency and to determine whether color could be used as an indicator of antioxidant activity. We also measured carotenoid levels in yellow corn. No difference in antioxidant activity was detected between inbred corn lines from temperate vs. tropical regions. We determined that carotenoid is a major contributor to antioxidant activity in yellow corn and that kernel color, especially yellowness, could be used as an indicator of antioxidant activity in yellow corn. These findings lay the foundation for the biofortification of yellow corn by providing information about the correlations among kernel color, carotenoid contents, and antioxidant activity and by identifying an easy method to assess antioxidant activity in yellow corn.

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Comparative Study on Seed Characteristics, Antioxidant Activity, and Total Phenolic and Flavonoid Contents in Accessions of Sorghum bicolor (L.) Moench

Molecules ◽

10.3390/molecules26133964 ◽

2021 ◽

Vol 26 (13) ◽

pp. 3964

Author(s):

Bimal-Kumar Ghimire ◽

Ji-Won Seo ◽

Chang-Yeon Yu ◽

Seung-Hyun Kim ◽

Ill-Min Chung

Keyword(s):

Antioxidant Activity ◽

Agronomic Traits ◽

Germination Rate ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Extensive Study ◽

Total Phenolic ◽

Phytochemical Content ◽

Seed Characteristics ◽

Seed Extracts

Sorghum is a major cereal food worldwide, and is considered a potential source of minerals and bioactive compounds. Its wide adaptive range may cause variations in its agronomic traits, antioxidant properties, and phytochemical content. This extensive study investigated variations in seed characteristics, antioxidant properties, and total phenolic (TPC) and flavonoid contents (TFC) of sorghum collected from different ecological regions of 15 countries. The antioxidant potential of the seed extracts of various sorghum accessions was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis 3-ethylbenzothiazoline-6-sulfonate (ABTS) radical scavenging assays. Significant variations in TPC were observed among the sorghum accessions. All 78 sorghum accessions used in this study exhibited significant variations in TFC, with the lowest and highest amount observed in accessions C465 and J542, respectively. DPPH scavenging potential of the seed extracts for all the accessions ranged from 11.91 ± 4.83 to 1343.90 ± 81.02 µg mL−1. The ABTS assay results were similar to those of DPPH but showed some differences in the accessions. Pearson’s correlation analysis revealed a wide variation range in the correlation between antioxidant activity and TPC, as well as TFC, among the sorghum accessions. A wide diversity range was also recorded for the seed characteristics (1000-seed weight and seed germination rate). A dendrogram generated from UPGMA clustering, based on seed traits, antioxidant activity, TPC, and TFC was highly dispersed for these accessions. Variations among the accessions may provide useful information regarding the phytoconstituents, antioxidant properties, and phytochemical contents of sorghum and aid in designing breeding programs to obtain sorghum with improved agronomic traits and bioactive properties.

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Phytochemical content and antioxidant activity of six diverse varieties of whole wheat

Food Chemistry ◽

10.1016/j.foodchem.2009.06.021 ◽

2010 ◽

Vol 119 (1) ◽

pp. 249-257 ◽

Cited By ~ 147

Author(s):

Neal Okarter ◽

Chang-Shu Liu ◽

Mark E. Sorrells ◽

Rui Hai Liu

Keyword(s):

Antioxidant Activity ◽

Phytochemical Content ◽

Whole Wheat

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Effect of Different Pre-Treatments on Antinutrients and Antioxidants of Rice Bean (Vigna umbellata)

Acta Universitatis Cibiniensis Series E Food Technology ◽

10.2478/aucft-2020-0003 ◽

2020 ◽

Vol 24 (1) ◽

pp. 25-38

Author(s):

Damanpreet Kaur ◽

Kajal Dhawan ◽

Prasad Rasane ◽

Jyoti Singh ◽

Sawinder Kaur ◽

...

Keyword(s):

Antioxidant Activity ◽

Low Cost ◽

Nutrient Content ◽

Nutritional Factors ◽

Rice Bean ◽

Phytochemical Content ◽

Vigna Umbellata ◽

Commercial Applications ◽

Maximum Content ◽

Orphan Crop

AbstractRice bean (Vigna umbellata) is a legume that belongs to Vigna genus. Native to Indo-Chinese region, it is considered to be an ‘under-utilized’ or ‘orphan’ crop. Rice bean is known to possess high nutritional potential and antioxidant activity. But the use of rice bean supplementation in routine diet is limited despite its high nutritional profile due to the presence of non-nutritional factors. Thus, various pre-treatments like soaking, germination, oven roasting, sand roasting, boiling and pressure cooking at different time and temperature were carried out to reduce the anti-nutritional content of rice bean and to study its effect on antioxidant activity and phytochemical content. All the pre-treatments were able to significantly reduce the anti-nutrient content in rice bean, but germination showed the maximum reduction. Also germinated rice bean showed the maximum antioxidant potential and maximum content of total phenols, total flavonoids, vitamin C and carotenoids. Rice bean has been underutilized so far, owing to its antinutrient content and low popularity. This experiment attempted to use low cost processing to reduce the content of antinutrients and track the antioxidant content in rice bean. The concluded processing could be adopted for commercial applications for dietary supplementation.

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Antioxidant activity of Induna apple pomace extract

Acta periodica technologica ◽

10.2298/apt0536239s ◽

2005 ◽

pp. 239-246 ◽

Cited By ~ 1

Author(s):

Sladjana Savatovic ◽

Sonja Djilas ◽

Vesna Tumbas ◽

Jasna Canadanovic-Brunet ◽

Gordana Cetkovic

Keyword(s):

Aqueous Solution ◽

Antioxidant Activity ◽

Acetic Acid ◽

Electron Spin Resonance ◽

Hydroxyl Radicals ◽

Electron Spin ◽

Esr Spectroscopy ◽

Methanol Extract ◽

Apple Pomace ◽

Spin Resonance

Different concentrations ofmethanol aqueous solution with or without 0.5% acetic acid and 80% acetone were used to achieve the highest yield of extraction of phenolics from Induna apple pomace. The highest content of phenolics (6.38 mg/g) was detected in the 80% methanol extract. The influence of 80% methanol extract of Induna apple pomace on stable l,l-diphenyl-2-picrylhydrazyl (DPPH) and reactive hydroxyl radicals has been investigated by electron spin resonance (ESR) spectroscopy. Based on the obtained results it can be concluded that the investigated extract is more effective in the DPPH test than on the DMPO-OH scavenging. In both cases antioxidant activity increased with increasing concentration of the investigated extract. The high contents ofphenolics (6.38 mg/g), flavonoids (1.01 mg/g) and flavan-3-ols (0.70 mg/g) in 80% methanol extract indicated that these compounds contributed to the antioxidant activity of Induna apple pomace.

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Evaluation of phytochemical content, nutritional value and antioxidant activity of Phanji - Rivea hypocrateriformis (Desr.) Choisy leaf

AYU (An International Quarterly Journal of Research in Ayurveda) ◽

10.4103/0974-8520.182755 ◽

2015 ◽

Vol 36 (3) ◽

pp. 298

Author(s):

Rabinarayan Acharya ◽

SnehaD Borkar ◽

Raghavendra Naik ◽

VinayJ Shukla

Keyword(s):

Antioxidant Activity ◽

Nutritional Value ◽

Phytochemical Content

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Phytochemical Content and Antioxidant Activity of Colored and Non-colored Thai Rice Cultivars

Asian Journal of Plant Sciences ◽

10.3923/ajps.2012.285.293 ◽

2012 ◽

Vol 11 (6) ◽

pp. 285-293 ◽

Cited By ~ 14

Author(s):

K. Chakuton ◽

D. Puangpronp ◽

M. Nakornriab

Keyword(s):

Antioxidant Activity ◽

Rice Cultivars ◽

Phytochemical Content

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Effect of Drying Methods and Ultrasonication in Improving the Antioxidant Activity and Total Phenolic Content of Apple Pomace Powder

Journal of Food Research ◽

10.5539/jfr.v4n2p68 ◽

2014 ◽

Vol 4 (2) ◽

pp. 68 ◽

Cited By ~ 5

Author(s):

Umesh C. Lohani ◽

Kasiviswanathan Muthukumarappan

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Extrusion Process ◽

Apple Pomace ◽

Raw Material ◽

Total Phenolic ◽

Drying Methods ◽

Drying Method ◽

Full Factorial

Although extrusion is a promising process to develop ready to eat cereals and snacks, thermal treatment to raw material during extrusion results in degradation of phenolic compounds. Therefore, an approach was made to enhance the total phenolic content (TPC) and antioxidant activity (AA) of apple pomace (AP) prior to extrusion process. In this study, AP powder was naturally fermented (F) for 12 h and then was subjected to ultrasonication (U) at various conditions [25, 37, and 50 µm ultrasonication amplitude (UA) for 1, 2, and 3 min of ultrasonication time (UT)]. AP was then dried in oven (O) and microwave (MW), separately and thus four drying methods, i.e. OF-OU, OF-MWU, MWF-OU, MWF-MWU were used in combinations. Full factorial design was used for experimental plan and results were analyzed using statistical software. It was observed that drying method significantly affected the TPC and AA of AP powder followed by UA. UT did not have any significant effect on TPC, and AA. Maximum TPC, and AA observed for the AP powder dried in MW after fermentation and ultrasonication (MWF-MWU) at 50 µm UA for 3 min UT were 372.98 mg GAE/100g DW, and 729.67 µmol TE/100 g DW, respectively. MWF-MWU drying exhibited a more prominent disrupted and porous structure of AP powder compared with that of OF-OU drying.

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