Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa

Quinoa (Chenopodium quinoa Willd.) is increasingly singled out as a healthy food with an excellent nutritional profile. Besides being suitable for gluten-free diets, it is rich in proteins of excellent quality and is a good source of minerals and vitamins, as well as of natural antioxidants, such as phenolic compounds. The aim of this work is to present how fermentation can affect phenolic compound content and antioxidant capacity of quinoa. It emerged that fermentation can be used to increase phenolic compound content and antioxidant capacity in both quinoa seeds and flours. The use of fermented quinoa flours allowed obtaining bread and pasta richer in phenolic compounds and with a greater antioxidant capacity. Fungi are the main starters used in quinoa seed fermentation, while Lactobacillus strains have been applied to produce sourdoughs. Quinoa has been also fermented to obtain yogurt-like beverages with a higher content in phenolic compounds and a greater antioxidant activity. Strains of Lactobacillus sp. and Bifidobacterium sp. have been used as starters.

Download Full-text

Bioactive Properties and Phenolic Compound Profiles of Turnip-Rooted, Plain-Leafed and Curly-Leafed Parsley Cultivars

Molecules ◽

10.3390/molecules25235606 ◽

2020 ◽

Vol 25 (23) ◽

pp. 5606

Author(s):

Ângela Liberal ◽

Ângela Fernandes ◽

Nikolaos Polyzos ◽

Spyridon A. Petropoulos ◽

Maria Inês Dias ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Phenolic Compound ◽

Bioactive Compounds ◽

Antimicrobial Activities ◽

Petroselinum Crispum ◽

Good Source ◽

Bioactive Properties ◽

Chemical Profiles ◽

Bacteria And Fungi

Petroselinum crispum Mill., Fuss., is a culinary vegetable used as an aromatic herb that garnishes and flavours a great variety of dishes. In the present study, the chemical profiles and bioactivities of leaf samples from 25 cultivars (three types: plain- and curly-leafed and turnip-rooted) from this species were assessed. Seven phenolic compounds were identified in all the varieties, including apigenin and kaempherol derivates. Apigenin-O-pentoside-O-hexoside was the major compound in all the tested parsley types (20, 22 and 13 mg/g of extract, respectively) and responsible for its excellent antioxidant activity, also investigated in this study. Antimicrobial activities were also explored, and the results revealed a good bioactivity against specific tested pathogens, such as bacteria and fungi. In conclusion, the leaves of all the types of P. crispum are a good source of natural bioactive compounds that confer health benefits, and thus, they should be part of a balanced and diversified diet.

Download Full-text

Nutritional composition, total phenolic compounds and antioxidant activity of quinoa (Chenopodium quinoa Willd.) of different colours

Nova Biotechnologica et Chimica ◽

10.2478/nbec-2018-0008 ◽

2018 ◽

Vol 17 (1) ◽

pp. 74-85 ◽

Cited By ~ 9

Author(s):

Yemina Karen Diaz-Valencia ◽

Juan José Alca ◽

Maria Antonia Calori-Domingues ◽

Sonia Jackeline Zanabria-Galvez ◽

Sandra Helena Da Cruz

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Antioxidant Capacity ◽

Dietary Fibre ◽

Phenolic Content ◽

Starch Content ◽

Chenopodium Quinoa ◽

Nutritional Composition ◽

Total Phenolic ◽

Dpph Method

Abstract Quinoa (Chenopodium quinoa Willd.) has been nutritionally highlighted when compared to other grains. In recent years the research on this pseudocereal has increased. In this work, six quinoa samples were studied: three from Peru, one from Brazil and two commercial samples. The samples were physically and physicochemically characterized, including macro- and micronutrient analysis, phenolic compounds content and antioxidant activity. Black, red and white samples showed as main difference the size, weight, ashes and dietary fibre content. Black samples were the smallest and lightest and had the lowest starch content but presented the highest levels of ashes and dietary fibre. The protein content (16.9 %) in the white Brazilian variety was higher than the others. Red and black samples had the highest levels of most minerals analysed. The antioxidant capacity measured by the DPPH method was higher for black and red samples in comparison with the white ones. However, the white Brazilian variety showed a significantly higher antioxidant capacity measured by the ABTS assay. With regard to the phenolic content, a difference was found between the samples which ranged from 55.5 to 95.5 g GAE 100 g−1. The colour of the grain was found as not related to a higher content of phenolic compounds. Because their compositions are generally similar to light-coloured grains, and in some parameters such as dietary fibre and content of some micronutrients are superior, the grains of dark-coloured quinoa varieties (RPP, BCP) would have to be explored to develop foods that take advantage of this colour diversity.

Download Full-text

Deoxynivalenol content, phenolic compounds, and antioxidant activity of wheat flour after debranning process

Pesquisa Agropecuária Brasileira ◽

10.1590/s1678-3921.pab2020.v55.01851 ◽

2020 ◽

Vol 55 ◽

Author(s):

Casiane Salete Tibola ◽

Milena Ramos Vaz Fontes ◽

Martha Zavariz de Miranda ◽

Rafaela Julyana Barboza Devos ◽

Alvaro Renato Guerra Dias ◽

...

Keyword(s):

Antioxidant Activity ◽

Triticum Aestivum ◽

Phenolic Compounds ◽

Antioxidant Capacity ◽

Phenolic Compound ◽

Wheat Flour ◽

Wheat Grains ◽

Whole Wheat ◽

Wheat Products ◽

Wheat Flours

Abstract: The objective of this work was to evaluate the effect of the debranning process on the deoxynivalenol (DON) content, phenolic compounds, and antioxidant activity of wheat flours, in order to determine which milling technology provides the safest and most nutritional wheat products. Grain samples from the BRS Marcante, BRS Reponte, and BRS 374 wheat (Triticum aestivum) cultivars were used to obtain both whole-wheat and white flours. For whole-wheat, grains were debranned at different times (20 and 40 s). The debranning process significantly reduced the DON content in the whole-wheat flours from all cultivars. The DON concentration decreased 22 and 28% in the 20 and 40 s debranning treatments, respectively, when compared with the treatment without debranning. In addition, phenolic compound content and antioxidant capacity are significantly higher in the whole-wheat flours. The debranning process contributes to the production of safer and healthier foods, by reducing DON content and retaining phenolic compounds and antioxidant activity in whole-wheat flours.

Download Full-text

Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets

Chemical and Biological Technologies in Agriculture ◽

10.1186/s40538-021-00220-z ◽

2021 ◽

Vol 8 (1) ◽

Author(s):

Sara Naji-Tabasi ◽

Bahareh Emadzadeh ◽

Mostafa Shahidi-Noghabi ◽

Mohammadreza Abbaspour ◽

Ehsan Akbari

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Antioxidant Properties ◽

Natural Antioxidants ◽

Phenol Content ◽

Good Source ◽

Disintegration Time ◽

Physico Chemical ◽

High Antioxidant Activity ◽

Spray Dried

Abstract Background Barberry fruit is a good source of natural antioxidants and various functional compounds. Different concentrations of maltodextrin (10, 13, and 16% w/w) were used to produce spray-dried barberry juice powder and the powders (50, 60, and 70%) were applied to create effervescent tablets. Results The results showed that by increasing the amount of maltodextrin concentration, moisture, and water activity decreased (p < 0.05), but antioxidant activity increased. The barberry powder prepared with 13% (w/w) maltodextrin showed appropriate flowability, color, high antioxidant activity, and phenol content. The presence of high amounts of barberry powder in the tablet increased the disintegration time (1.02–4.03 min). Conclusions The tablet containing 60% barberry powder was selected as the best sample. Based on the results, barberry tablets with good color, high antioxidant activity, and phenolic compounds can be used as a ‘ready-to-drink’ product.

Download Full-text

The Effects of Bioactive Compounds from Blueberry and Blackcurrant Powder on Oat Bran Pastes: Enhancing In Vitro Antioxidant Activity and Reducing Reactive Oxygen Species in Lipopolysaccharide-Stimulated Raw264.7 Macrophages

Antioxidants ◽

10.3390/antiox10030388 ◽

2021 ◽

Vol 10 (3) ◽

pp. 388

Author(s):

Xiao Dan Hui ◽

Gang Wu ◽

Duo Han ◽

Xi Gong ◽

Xi Yang Wu ◽

...

Keyword(s):

Reactive Oxygen Species ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Reactive Oxygen ◽

Oxygen Species ◽

Raw264.7 Macrophages ◽

Oat Bran

In this study, blueberry and blackcurrant powder were chosen as the phenolic-rich enrichments for oat bran. A Rapid Visco Analyser was used to form blueberry and blackcurrant enriched oat pastes. An in vitro digestion process evaluated the changes of phenolic compounds and the in vitro antioxidant potential of extracts of pastes. The anthocyanidin profiles in the extracts were characterised by the pH differential method. The results showed that blueberry and blackcurrant powder significantly increased the content of phenolic compounds and the in vitro antioxidant capacity of pastes, while the total flavonoid content decreased after digestion compared to the undigested samples. Strong correlations between these bioactive compounds and antioxidant values were observed. Lipopolysaccharide-stimulated RAW264.7 macrophages were used to investigate the intracellular antioxidant activity of the extracts from the digested oat bran paste with 25% enrichment of blueberry or blackcurrant powder. The results indicated that the extracts of digested pastes prevented the macrophages from experiencing lipopolysaccharide (LPS)-stimulated intracellular reactive oxygen species accumulation, mainly by the Kelch-like ECH-associated protein 1 (Keap1)/nuclear factor erythroid 2-related factor 2 (Nrf2) signalling pathway. These findings suggest that the bioactive ingredients from blueberry and blackcurrant powder enhanced the in vitro and intracellular antioxidant capacity of oat bran pastes, and these enriched pastes have the potential to be utilised in the development of the functional foods.

Download Full-text

Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour

Open Agriculture ◽

10.1515/opag-2021-0016 ◽

2021 ◽

Vol 6 (1) ◽

pp. 243-253

Author(s):

Paula Andrea Conforti ◽

Mariela Patrignani

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Fracture Stress ◽

Fracture Strain ◽

Gluten Free ◽

Maize Starch ◽

Prosopis Chilensis ◽

Antioxidant Content ◽

Fat Level ◽

Increasing Demand

Abstract Nowadays there is an increasing demand for healthy biscuits. The reduction in sugar and fat level, as well as the addition of bioactive compounds, is positively associated with a healthy diet. In the present work, low-fat and low-sugar biscuits were prepared with infusions (mate, coffee, and tea) or with Prosopis chilensis pod flour (PPF). Biscuits were made with maize starch and wheat flour (gluten formulations) or with gluten-free ingredients (gluten-free). The colour, texture, and the antioxidant capacity were evaluated in dough and biscuits. Among the formulations prepared with infusions, the mate dough showed the lowest firmness (1.1 N (gluten)-24.3 N (gluten-free)). However, no significant differences were found in the fracture stress of the final products (P > 0.05). Mate gluten biscuits and PPF gluten-free biscuits showed the highest fracture strain (16.2 and 9.4%, respectively) and the lowest Young’s modulus (7.3 and 13.3 MPa, respectively) in their groups. The highest antioxidant activity was found in biscuits with mate (8.7 µmol FeSO4/g (gluten)-4.3 µmol FeSO4/g (gluten-free)). These values were three times higher than the ones found in the control biscuits (2.9 µmol FeSO4/g (gluten)-3.9 µmol FeSO4/g (gluten-free)). The present results showed that the antioxidant content in biscuits could be successfully increased with infusion addition.

Download Full-text

CHEMICAL CHARACTERIZATION AND ANTIOXIDANT CAPACITY OF GUAPEVA

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452017584 ◽

2017 ◽

Vol 39 (spe) ◽

Author(s):

ANA PAULA SILVA SIQUEIRA ◽

JANIELE DE MEDEIROS OLIVEIRA ◽

DIVINO RIBEIRO MACHADO JUNIOR ◽

MARCOS FELIPE DE CASTRO LOURENÇO

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Antioxidant Capacity ◽

Chemical Characterization ◽

Healthy Diet ◽

Brazilian Cerrado ◽

High Moisture

ABSTRACT Fruits of the Brazilian cerrado usually have typical flavor and high levels of nutrients; however, many of these fruits are little known and marketed. The aim of this study was to chemically and bioactively characterize guapeva fruit, according to standard methodologies. Guapeva has high moisture (65 %) and minerals (1%) content and significant content of phenolic compounds (220 GAE/100g) and consequent antioxidant activity (329.29 µmol/ Trolox eq). This fruit has desirable features to compose a healthy diet and should be further explored in research and economically.

Download Full-text

Stimulation of phenolic compounds production in the in vitro cultivated Polyscias filicifolia Bailey shoots and evaluation of the antioxidant and cytotoxic potential of plant extracts

Acta Societatis Botanicorum Poloniae ◽

10.5586/asbp.3586 ◽

2018 ◽

Vol 87 (2) ◽

Cited By ~ 2

Author(s):

Anita Agnieszka Śliwińska ◽

Katarzyna Sykłowska-Baranek ◽

Anita Kośmider ◽

Sebastian Granica ◽

Karolina Miszczak ◽

...

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Cytotoxic Activity ◽

Phenolic Compound ◽

Plant Extracts ◽

Detrimental Effect ◽

A549 Cells ◽

Ferulic Acids

In this study, an efficient method to enhance phenolic compound production in the in vitro cultured shoots of Polyscias filicifolia was developed. The phenolic compound content in P. filicifolia has not yet been reported. Shoots were treated with methyl jasmonate (JM) or salicylic acid (SA) at doses of 50, 100, or 200 µM. HPLC-UV-VIS and LC-MS techniques were used for the determination of chlorogenic, caffeic, and ferulic acids. The total phenolics and flavonoids were quantified, and the antioxidant capacity of plant extracts was determined using DPPH and ABTS methods. Finally, the cytotoxic activity of P. filicifolia extracts in normal (HaCaT) and cancer (A549) cells was investigated. Further, the effect of the extracts on cisplatin cytotoxicity was assessed.The elicitors significantly enhanced phenolic production compared to that in untreated shoots and leaves of intact plants. Chlorogenic acid was the most abundant compound with the highest yield of 5.03 ±0.25 mg/g DW after treatment with 50 µM SA. The total flavonoid and phenolic content was significantly and dose-dependently influenced by JM. The highest antioxidant capacity was noted in extracts derived from shoots grown on media supplemented with 50 µM SA and 200 µM JM; these doses were used for further cytotoxic activity investigations. The extracts from JM or SA treatments reduced cancer cell viability and increased their mortality, whereas the extract from JM treatment exhibited protective effect on normal cells. Moreover, the comparison of cytotoxic properties of plant extracts and cisplatin indicated that plant phenolic compounds in combination with anticancer drugs could reduce the detrimental effect of the latter on human cells.

Download Full-text

ANALISIS KANDUNGAN GIZI EKSTRAK KULIT SALAK PRODUKSI KELOMPOK TANI ABIAN SALAK DESA SIBETAN SEBAGAI UPAYA PENGEMBANGAN POTENSI PRODUK PANGAN LOKAL

Meditory : The Journal of Medical Laboratory ◽

10.33992/m.v4i2.48 ◽

2016 ◽

Vol 4 (2) ◽

Author(s):

Dhyana Putri

Keyword(s):

Cardiovascular Disease ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Local Food ◽

Natural Antioxidants ◽

Descriptive Study ◽

Boiling Process ◽

Processed Products ◽

Water Dilution ◽

Water Ratio

BackgroundSnakefruit more technically known as ‘Salak’ (Salacca sp) is native fruit of Indonesia regarded as exotic fruit that can consumed not only its flesh fruit but also its skin in the form of extract as it has an efficacy. Extract of snakefruit rind can be proceed into a healthy beverages that contains phenolic compounds which known as natural antioxidants. ObjectiveThis study aimed to describe the content of nutrients such as carbohydrates, proteins, and antioxidants in the extract of snakefruit rind products. This data will be useful as information material to local food industryas well as further research on the processed products for health. Methods This research is a descriptive study that examines the content of carbohydrates, protein, and antioxidants in the extract of snakefruit rind products. Samples were rind of snakefruit with various concentration masses, in water ratio 1%, 5%, 10%, and non compositions. ResultCarbohydrate, protein, antioxidant capacity and IC50 respectively for each composition, are (1) the composition of the 1%: -0.04%; 0.21%; 20.70 ppm, 426.58 ppm; (2) the composition of 5%: 0.82%; 0.20%; 73.40 ppm; 151.41 ppm; (3) the composition of 10%: 0.93%; 0.20%; 110.29 ppm; 87.11 ppm; (4) non composition: 28.14%; 44.90%; 215.10 ppm; 56.10 ppm, and non composition: 1.00%; 0.00%; 25.73 ppm; 92.18 ppm. The most potential nutrient compound in extract of snakefruit rind is the antioxidant, which produced as beverages like tea product. The composition of 10% is the most active category of antioxidant activity, whereas 5% in medium category, and composition of 1% in weak category. Carbohydrates and proteins compound are gradually lower in each composition, caused by boiling process due to the process of water dilution. ConclusionsThis study revealed that extract of snakefruit rind can produced as healthy beverages (such as tea), as it is a potential wastes treatment for local food products. The extract of snakefruit rind consist of nutrition just like proteins, carbohydrates which are great for health and also contains lots of a powerful antioxidant and works well to prevent cardiovascular disease, strokes, and even cancer, prevent allergies, increase fertility, and boost immunity. Keywords: Rind of snakefruit. Antioxidant, Tea

Download Full-text

The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Molecules ◽

10.3390/molecules24071262 ◽

2019 ◽

Vol 24 (7) ◽

pp. 1262 ◽

Cited By ~ 2

Author(s):

Anna Oniszczuk ◽

Kamila Kasprzak ◽

Agnieszka Wójtowicz ◽

Tomasz Oniszczuk ◽

Marta Olech

Keyword(s):

Phenolic Compounds ◽

Phenolic Acids ◽

High Performance ◽

Antioxidant Properties ◽

Total Content ◽

Natural Antioxidants ◽

Raw Material ◽

Gluten Free ◽

Free Phenolic Acids ◽

The Impact

Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.

Download Full-text