scholarly journals Sprouted Barley Flour as a Nutritious and Functional Ingredient

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 296 ◽  
Author(s):  
Daniel Rico ◽  
Elena Peñas ◽  
María del Carmen García ◽  
Cristina Martínez-Villaluenga ◽  
Dilip K. Rai ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Insoluble Fraction ◽  
Total Phenolic ◽  
Optimum Process ◽  
Barley Flour ◽  
Increasing Demand ◽  
Germinated Barley ◽  
Barley Grains ◽  
The Impact

The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodology (RSM). The impact of germination time (0.8–6 days) and temperature (12–20 °C) on barley quality was studied. Non-germinated barley was used as the control. The content of vitamins B1, B2 and C, and proteins increased notably after germination, especially at longer times, while levels of fat, carbohydrates, fibre, and β-glucan were reduced. Total phenolic compounds, γ-aminobutyric acid and antioxidant activity determined by Oxygen Radical Absorbance Capacity increased between 2-fold and 4-fold during sprouting, depending on germination conditions and this increase was more pronounced at higher temperatures (16–20 °C) and longer times (5–6 days). Procyanidin B and ferulic acid were the main phenolics in the soluble and insoluble fraction, respectively. Procyanidin B levels decreased while bound ferulic acid content increased during germination. Germinated barley flours exhibited lower brightness and a higher glycemic index than the control ones. This study shows that germination at 16 °C for 3.5 days was the optimum process to obtain nutritious and functional barley flours. Under these conditions, sprouts retained 87% of the initial β-glucan content, and exhibited levels of ascorbic acid, riboflavin, phenolic compounds and GABA between 1.4-fold and 2.5-fold higher than the non-sprouted grain.

scholarly journals Impact of Specialty Malts on Wort and Beer Characteristics

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 137
Author(s):  
Luis F. Castro ◽  
Abigail D. Affonso ◽  
Renata M. Lehman
Keyword(s):  
Phenolic Compounds ◽  
Free Amino ◽  
Amino Nitrogen ◽  
The Other ◽  
Fermentable Sugars ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Polyphenol Content ◽  
The Impact

Specialty malts are commonly used in brewing to provide flavor, aroma, and color to wort and beer. The use of specialty malts contributes to the variety of beer products; therefore, it is important to understand their effect on the characteristics of wort and beer. This study investigates the impact of various specialty malts on wort and beer properties. A control beer was prepared with 100% base malt, and four beer treatments were prepared with the addition of kilned, roasted, and caramel specialty malts. For each treatment, 20% of the base malt was substituted with the various specialty malts when preparing the wort. The fermentable sugars and free amino nitrogen (FAN) content for each wort were analyzed. Alcohol by volume (ABV), international bitterness units (IBU), diacetyl, and polyphenol content of each prepared beers were subsequently analyzed. Results showed that wort prepared with the addition of roasted and caramel malts contained a lower concentration of fermentable sugars and FAN than wort prepared with the base and kilned malts. Beers prepared with the addition of roasted and caramel malts exhibited the lowest levels of ABV, as well as the lowest levels of diacetyl. These beers also exhibited higher levels of total phenolic compounds compared to the other beer samples. No change was observed in IBU levels as a result of brewing with the different specialty malts. This study illustrates how the use of specialty malts impacts wort and beer properties, providing useful information to aid in the production of quality beer products.

scholarly journals Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1023
Author(s):  
Alice Cattivelli ◽  
Angela Conte ◽  
Serena Martini ◽  
Davide Tagliazucchi
Keyword(s):  
Phenolic Compounds ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Total Phenolic Compounds ◽  
Main Compound ◽  
Quercetin Derivatives ◽  
Mass Spectrometry Identification ◽  
The Impact

The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4′-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4′-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds.

scholarly journals Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes

2008 ◽  
Vol 25 (No. 6) ◽  
pp. 325-332 ◽  
Author(s):  
M. Kováčová ◽  
E. Malinová
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Functional Foods ◽  
Slovak Republic ◽  
Total Content ◽  
Climatic Conditions ◽  
Plant Production ◽  
Total Phenolic ◽  
Coumaric Acid ◽  
Total Phenolic Compounds

Ferulic and coumaric acids were determined by high-performance liquid chromatography in 21 oat genotypes supplied from the gene bank of the Research Institute of Plant Production in Piešťany (Slovak Republic) with the aim of selecting some genotypes suitable for the preparation of functional foods. The content of coumaric acid was higher than that of ferulic acid in 61.9% of samples. The latter acid exceeded proportionally the former one in genotypes with a low content of phenolic acids, namely in the amount of up to 50 mg/100 g of grain, especially in chaffless oats. Ferulic acid content varied in the range from 16.50 mg/100 g (cultivar Jakub) to 149.36 mg/100 g of grain (cultivar Izak). The content of coumaric acid ranged between 8.05 mg/100 g (cultivar Detvan) and 210.27 mg/100 g of grain (cultivar Izak). The fact that the samples were grown in the same year (2003) in one locality (Vígľaš-Pstruša, Slovak Republic) minimises the influence of soil and climatic conditions and proves that remarkable differences between the content of ferulic and coumaric acids and the total content of phenolic compounds were caused by the genetic outfit of oats. A high correlation was found between the contents of the total phenolic compounds, ferulic acid, coumaric acid and their sum. The corresponding correlation coefficients R had the values of 0.9229, 0.9141, and 0.9211, respectively. This correlation enables one to employ a simple and inexpensive method for the determination of the total phenolic compounds using Folin-Ciocalteu reagent for a rapid assessment of differences detectable in the content of the sum of ferulic and coumaric acids in oat samples in view of the selection of genotypes suitable for the preparation of functional foods.

scholarly journals Standardization ofTragopogon graminifoliusDC. Extract Based on Phenolic Compounds and Antioxidant Activity

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Mohammad Hosein Farzaei ◽  
Mahnaz Khanavi ◽  
Ghazaleh Moghaddam ◽  
Farzaneh Dolatshahi ◽  
Roja Rahimi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Aerial Part ◽  
Antioxidant Properties ◽  
Dosage Forms ◽  
Hplc Method ◽  
Total Phenolic ◽  
Root Extract ◽  
Coumaric Acid

Tragopogon graminifoliusDC. (TG), Compositae family, is traditionally used for the treatment of various diseases like gastrointestinal and hepatic disorders. The aim of the present study is to standardize extracts from TG used for preparation of different dosage forms in traditional Iranian medicine (TIM) based on phenolic compounds. For this purpose, total phenolic content and some phenolic compounds were determined in ethanolic extracts from aerial part and root of TG by HPLC method. Furthermore, antioxidant activity was evaluated using DPPH-HPLC methods. Caffeic acid, gallic acid,ρ-coumaric acid, ferulic acid, and catechin were detected in root and aerial part of TG.ρ-Coumaric acid (6.357 ± 0.014 mg·g−1) was dominant phenolic compound in aerial part followed by ferulic acid (1.24 ± 0.018 mg·g−1). Also,ρ-coumaric acid (2.685 ± 0.031 mg·g−1) was highly abundant in root, followed by catechin (2.067 ± 0.021 mg·g−1). Antioxidant activity of root extract (460.45 ± 0.78 µg Vit.E.E·mL−1) was better than that of aerial part. Generally, phenolic compounds are one of the major constituents of TG and could be used as markers for standardization of dosage forms prepared from this plant. Also, TG demonstrated significant antioxidant activity using DPPH-HPLC method. Phenolic compounds of TG may be responsible for its marked antioxidant properties.

Utilization of kudzu as a lead phytoremediator and the impact of lead on selected physiological responses

2013 ◽  
Vol 93 (5) ◽  
pp. 951-959 ◽  
Author(s):  
Kristin Schwarzauer-Rockett ◽  
Safaa H. Al-Hamdani ◽  
James R. Rayburn ◽  
Nixon O. Mwebi
Keyword(s):  
Phenolic Compounds ◽  
Stomatal Conductance ◽  
Lead Concentration ◽  
Ethylenediaminetetraacetic Acid ◽  
Physiological Responses ◽  
Dry Weight ◽  
Control Treatment ◽  
Total Phenolic ◽  
Plant Responses ◽  
The Impact

Schwarzauer-Rockett, K., Al-Hamdani, S. H., Rayburn, J. R. and Mwebi, N. O. 2013. Utilization of kudzu as a lead phytoremediator and the impact of lead on selected physiological responses. Can. J. Plant Sci. 93: 951–959. This study was carried out to evaluate kudzu [Pueraria montana var. lobata (Willd.)] in lead phytoremediation. The impact of lead (PbNO3) concentrations of 100 and 200 mg L−1 on plant growth, photosynthetic pigments, photosynthesis, and stomatal conductance were evaluated. Additionally, concentrations of phenolic compounds and anthocyanin were determined. The lead was dissolved in 0.142 g L−1 ethylenediaminetetraacetic acid (EDTA) and an EDTA control treatment was added to evaluate the impact of EDTA on the above selected plant responses. Root accumulation of lead was significantly higher than in the shoot. Kudzu growth in response to the presence of lead and EDTA in the Hoagland's solution was similar to that of the EDTA control, except for plants growing at 200 mg L−1, which showed significantly lower root dry weight. Total phenolic compounds increased with the presence of EDTA and lead in the Hoagland's solution. Photosynthetic rate, stomatal conductance, chlorophyll a and chlorophyll b, carotenoids, and anthocyanin were not different (P≤0.05) among the treatments, with the exception that carotenoids were significantly higher in plants growing in the presence of EDTA without lead compared with 200 mg L−1 lead concentration. Kudzu accumulated most of the lead in the root and therefore can be considered as a rhizofiltrator. As kudzu was able to accumulate 1.02% (wt/wt) of lead it can be considered a hyper-accumulator.

scholarly journals Evaluation of Direct Ultrasound-Assisted Extraction of Phenolic Compounds from Potato Peels

Processes ◽  
2020 ◽  
Vol 8 (12) ◽  
pp. 1665
Author(s):  
Shusheng Wang ◽  
Amy Hui-Mei Lin ◽  
Qingyou Han ◽  
Qin Xu
Keyword(s):  
Phenolic Compounds ◽  
Agricultural Waste ◽  
The United States ◽  
Total Phenolic ◽  
Systematic Research ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Potato Peels ◽  
Ultrasound Assisted ◽  
The Impact

Potato peels (PPs) are generally considered as agriculture waste. The United States alone generates over one million tons of PPs a year. However, PPs contain valuable phenolic compounds with antioxidant activities. In this study, we evaluated the efficiency of ultrasound-assisted extraction techniques in recovering antioxidants from PPs. These techniques included a direct ultrasound-assisted extraction (DUAE), an indirect ultrasound-assisted extraction (IUAE), and a conventional shaking extraction (CSE). Results of this study showed that DUAE was more effective in extracting phenolic compounds than IUAE and CSE. We also evaluated the factors affecting the yield of total phenolic compounds (TPC) in DUAE, including the temperature, time, acoustic power, ratio of solvent to solids, and size of PPs particles. TPC yield of DUAE was higher, and the extraction rate was faster than IUAE and CSE. Furthermore, TPC yield was strongly correlated to the temperature of the mixture of PPs suspension. SEM images revealed that the irradiation of ultrasound energy from DUAE caused micro-fractures and the opening of PPs cells. The extract obtained from DUAE was found to have antioxidant activity comparable to commercial synthetic antioxidants. Results of this preliminary study suggest that DUAE has the potential to transform PPs from agricultural waste to a valuable ingredient. A future systematic research study is proposed to advance the knowledge of the impact of processing parameters in the kinetics of phenolic compounds extraction from potato peels using various extraction methods.

scholarly journals Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5274
Author(s):  
Ewa Olechno ◽  
Anna Puścion-Jakubik ◽  
Renata Markiewicz-Żukowska ◽  
Katarzyna Socha
Keyword(s):  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Hot Water ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Water Type ◽  
Preparation Methods ◽  
The Impact ◽  
Coffee Machine

Coffee is a widely consumed beverage, both in Europe, where its consumption is highest, and on other continents. It provides many compounds, including phenolic compounds. The aim of the study was to assess the effect of various brewing methods on the total phenolic content (TPC) in the infusion. Research material comprised commercially available coffees: Instant Arabica and Robusta, freshly ground Arabica and Robusta (immediately prior to the analysis), ground Arabica and Robusta, decaffeinated Arabica, and green Arabica and Robusta. The following preparation methods were used: Pouring hot water over coffee grounds or instant coffee, preparing coffee in a percolator and using a coffee machine. Additional variables which were employed were water temperature (90 or 100 °C) and its type (filtered or unfiltered). In order to determine the impact of examined factors, 225 infusion were prepared. Total phenolic content was determined by the spectrophotometric method using the Folin-Ciocalteu reagent and the obtained results were expressed in mg gallic acid (GAE) per 100 g of brewed coffee. The highest value was obtained for 100% Arabica ground coffee prepared in a coffee percolator using unfiltered water at a temperature of 100 °C: 657.3 ± 23 mg GAE/100 g of infusion. High values were also observed for infusions prepared in a coffee machine, where the highest TPC value was 363.8 ± 28 mg GAE/100 g for ground Arabica. In turn, the lowest TPC was obtained for Arabica green coffee in opaque packaging, brewed with filtered water at a temperature of 100 °C: 19.5 ± 1 mg GAE/100 g of infusion. No significant effect of temperature and water type on the TPC within one type of coffee was observed. Due to its high content of phenolic compounds, Arabica coffee brewed in a coffee percolator should be the most popular choice for coffee drinkers.

scholarly journals Changes in the biochemical compounds of Vacciniummyrtillus, Vacciniumvitis-idaea, and forest litter collected from various forest types

2020 ◽  
Vol 44 (6) ◽  
pp. 557-566
Author(s):  
Vilma KAŠKONIENĖ ◽  
Kristina BIMBIRAITĖ-SURVILIENĖ ◽  
Paulius KAŠKONAS ◽  
Nicola TISO ◽  
Laima ČESONIENĖ ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antiradical Activity ◽  
Forest Type ◽  
Colorimetric Assay ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Forest Litter ◽  
Total Phenolic ◽  
Clear Cutting ◽  
The Impact

The aim of this study was to evaluate the impact of forest clear-cutting on the phenolic compounds and antiradical activity of Vaccinium myrtillus, Vaccinium vitis-idaea, and forest litter collected during the vegetation stages in 2 forests types (Pinetum vacciniosumand Pinetum vaccinio-myrtillosum). The Folin-Ciocalteu method, aluminum trichloride colorimetric assay, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) test were applied to perform the total phenolic content (TPC), total flavonoid content (TFC), and antiradical activity analyses of the extracts of the underground and aboveground parts of the plants and forest litter. The TPC content varied from 35.87 to 229.76 mg/g (expressed as rutin equivalents) and 120.03 to 309.64 mg/g in the aboveground extracts of V. myrtillus and V. vitis-idaea, respectively. Remarkably lower amounts of phenolic compounds were determined in the underground extracts of the tested shrubs. The TPC content in the forest litter ranged from 3.12 to 11.89 mg/g. The radical scavenging activity (RSA) varied from 3.12 to 434.68 mg/g; the lowest antiradical activity was determined in the underground extracts, while the highest was in the aboveground extracts of V. myrtillus. The TFC was dependent on the vegetation phase, forest type, and clear-cutting, and varied from 7.97 to 40.18 mg/g in the aboveground extracts of the tested plants. Flavonoids were not detected in the underground extracts of the samples or in the forest litter. The chemometric analysis revealed statistically significant trends of environmental impact on V. myrtillus and V. vitis-idaea at the different vegetation stages. Hypotheses testing showed that the TPC, TFC and RSA expressed statistically significant (α ≤ 0.05) changes in 68%, 60% and 71% of the tested samples after clear-cutting, respectively.

scholarly journals Optimization of extraction conditions for polyphenols from the stem bark of Funtumia elastica (Funtum) utilizing response surface methodology

2021 ◽  
Vol 4 ◽  
pp. 46
Author(s):  
Theophilus Fadjare Frempong ◽  
Nathaniel Owusu Boadi ◽  
Mercy Badu
Keyword(s):  
Phenolic Compounds ◽  
Response Surface ◽  
Response Surface Method ◽  
Phenolic Content ◽  
Stem Bark ◽  
Total Phenolic ◽  
Liquid Ratio ◽  
Surface Method ◽  
Solid Liquid ◽  
The Impact

Background: The recovery of phenolic compounds is seen as an arduous task because phenolic compounds are available as free aglycones, as sugar or ester conjugates, or as polymers with several monomeric components. Furthermore, phenolic compounds do not disperse evenly and may be connected to cell walls, carbohydrates, or proteins. This study looks at the optimization of factors that affect the efficiency for the extraction of phenolic compounds from the stem-bark of Funtumia elastica. Methods: Five independent variables (solvent concentration, time, the temperature, solid-liquid ratio, and pH) of the extraction process were selected. Single factor analysis as well as the response surface method was used to evaluate the impact of the selected factors on the total phenolic content. The effect of the extraction factors on the phenolic content was statistically significant (p <0.05). For the response surface method, a five/factor, five/level central composite design used, and a fitted second-order polynomial regression model equation was used to show how the extraction parameters affected the total phenolic recovery. Results: The predicted value (R² of 0.5917) agreed with the adjusted value (R² of 0.7707). The residuals for response predictions were less than 5%. The optimal factors for the extraction were ethanol concentration of 75.99% v/v, extraction time of 193.86 minutes, temperature of 63.66°C, pH of 5.62, and solid-liquid ratio of 1:21.12 g/mL. Actual overall content of the phenolic compounds was validated at 82.83 ± 3.335 mg gallic acid equivalent (GAE) /g weight of extract, which agreed with the predicted response of 89.467 mg GAE/g of the dried extract under the optimal factors. Conclusions: The rich phenolic content of stem-bark of Funtumia elastica points to its potential as a functional medicinal product to alleviate diseases caused by oxidative stress such as asthma, breathing disorders, inflammation, and cardiovascular diseases.

scholarly journals Chemometric Characterization of Strawberries and Blueberries according to Their Phenolic Profile: Combined Effect of Cultivar and Cultivation System

Molecules ◽  
2019 ◽  
Vol 24 (23) ◽  
pp. 4310 ◽  
Author(s):  
Milica Fotirić Akšić ◽  
Dragana Dabić Zagorac ◽  
Milica Sredojević ◽  
Jasminka Milivojević ◽  
Uroš Gašić ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Mass Analyzer ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Caffeoylquinic Acid ◽  
Fruit Samples

Chemical characterizations of leaves and fruits that were obtained from organically and integrally produced strawberries (′Favette′, ′Alba′, and ′Clery′) and blueberries (′Bluecrop′, ′Duke′, and ′Nui′) from western Serbia were undertaken in this study. Phenolic analysis was done while using ultra-high performance liquid chromatography coupled to a linear ion trap-Orbitrap hybrid mass analyzer, while total phenolic content (TPC), total anthocyanin content (TAC), and radical-scavenging activity (RSA) by spectrophotometry. In general, leaves and fruits from blueberry showed higher levels of TPC and TAC as compared to strawberry. These chemical traits were larger in organic grown fruits and larger in leaves than fruits. The most abundant phenolics in leaves and fruits of blueberry was 5-O-caffeoylquinic acid, followed by quercetin 3-O-galactoside, while catechin, quercetin, and kaempferol 3-O-glucosid were dominant in the leaves and fruits of strawberry. cis, trans-Abscisic acid was detected in all fruit samples, but not in leaves. Blueberries (both fruits and leaves) were separated from strawberries, but only organic blueberry fruits were distinguished from integrated fruits, according to principal component analysis. Quercetin, kaempferol, 5-O-caffeoylquinic acid, ferulic acid, caffeic acid, catechin, p-coumaric acid, and p-hydroxybenzoic acid were the most influential phenolic compounds for the separation. Much higher contents of TPC, RSA, TAC, quercetin 3-O-galactoside, and quercetin were found in fruits and TPC, RSA, catechin, p-hydroxybenzoicacid, p-coumaricacid, and ferulic acid in leaves in all three blueberry cultivars and the strawberry cultivar ′Clery′. These phenolic compounds are good sources of antioxidant compounds with potentially high beneficial effects on human health.

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