scholarly journals Breathing New Life to Ancient Crops: Promoting the Ancient Philippine Grain “Kabog Millet” as an Alternative to Rice

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1727
Author(s):  
Joan Oñate Narciso ◽  
Laura Nyström
Keyword(s):  
Phenolic Acids ◽  
Dietary Fibre ◽  
Antioxidant Properties ◽  
Good Alternative ◽  
Amino Acid Profile ◽  
The Philippines ◽  
Total Phenolic ◽  
Panicum Miliaceum ◽  
Staple Foods

Consumption of underutilised ancient crops has huge benefits for our society. It improves food security by diversifying our staple foods and makes our agriculture more adaptable to climate change. The Philippines has a rich biodiversity and many plant species used as staple foods are native to the Philippines. An example of ancient Philippine crops is the kabog millet, an ecotype of Panicum miliaceum. There is a dearth of information about its uses and properties; hence, in this study, the nutritional quality of kabog millet was evaluated. The total starch, % amylose, ash, dietary fibre, proteins, essential amino acid profile, phenolic acids, carotenoids, tocopherols, and the antioxidant properties of its total phenolic acid extracts were compared to four types of rice (white, brown, red, and black) and a reference millet, purchased from local Swiss supermarkets. Our analyses showed that kabog millet has higher total dietary fibre, total protein, total phenolic acids, tocopherols, and carotenoids content than white rice. It also performed well in antioxidant assays. Our results indicate that kabog millet is a good alternative to rice. It is hoped that the results of this study will encourage consumers and farmers to diversify their food palette and address food insecurity.

scholarly journals Effect of Basil Leaves and Wheat Bran Water Extracts on Antioxidant Capacity, Sensory Properties and Microbiological Quality of Shredded Iceberg Lettuce during Storage

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 355 ◽  
Author(s):  
Małgorzata Sikora ◽  
Urszula Złotek ◽  
Monika Kordowska-Wiater ◽  
Michał Świeca
Keyword(s):  
Wheat Bran ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Microbiological Quality ◽  
Total Phenolic ◽  
Antiradical Properties ◽  
Negative Effect ◽  
Trolox Equivalent

The effect of basil leaf (BLE) and wheat bran (WBE) extracts (potent anti-browning agents), on the phenolic content, antioxidant potential, microbiological quality, and consumer quality of shredded lettuce during storage were studied. Treatment of lettuce with increasing concentrations of BLE proportionally increased the total phenolic content and antioxidant properties. Compared to the control, the treatment enhanced the antiradical properties. This was especially visible during the analysis of the chemical extracts, while this effect was not retained in the potentially bioaccessible fraction. In the lettuce stored for 8 days, the highest reducing potential and ability to quench radicals were observed in samples treated with 1% BLE—33 mg Trolox equivalent/g d.m. and 2.8 mg Trolox equivalent/g d.m., respectively. Compounds exhibiting antiradical properties were easily bioaccessible in vitro. There was no negative effect of the treatments on the consumer quality. Most importantly, after 8 days of storage, lettuce treated with the studied extract, except 10% WBE, had higher microbiological quality. After 8-day storage, the coliforms count was reduced by 84% and 88% in samples treated with 0.5% BLE and 10% WBE, respectively. In conclusion, treatments of shredded lettuce with BLE and WBE maintain or even improve its quality during storage.

scholarly journals LC-ESI-QTOF/MS Characterisation of Phenolic Acids and Flavonoids in Polyphenol-Rich Fruits and Vegetables and Their Potential Antioxidant Activities

Antioxidants ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 405 ◽  
Author(s):  
Chunhe Gu ◽  
Kate Howell ◽  
Frank R. Dunshea ◽  
Hafiz A. R. Suleria
Keyword(s):  
Liquid Chromatography ◽  
Phenolic Acids ◽  
Fruits And Vegetables ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Tannin Content ◽  
Antioxidant Power ◽  
Plant Foods

Polyphenols are naturally occurring compounds found largely in fruits and vegetables. The antioxidant properties of these polyphenols including total phenolic content (TPC), total flavonoid content (TFC), tannin content, 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH), 2,2′-azinobis-(3-ethylbenzo-thiazoline-6-sulfonic acid) (ABTS) scavenging abilities and ferric ion reducing antioxidant power (FRAP) were measured among sixteen (16) plant foods (mango, blueberry, strawberry, black carrot, raspberry, dark grapes, garlic, ginger, onion, cherry, plum, apple, papaya, peach, pear and apricot) by modifying, standardising and translating existing antioxidant methods using a 96-well plate reader. Eighteen targeted phenolic acids and flavonoids were characterised and quantified using high-performance liquid chromatography-photometric diode array (HPLC-PDA) and verified by modifying an existing method of liquid chromatography coupled with electrospray-ionisation triple quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF/MS). While most of these compounds were accurately detected by the HPLC-PDA at a low concentration, a few polyphenols in low concentrations could be only be characterised using the LC-ESI-QTOF/MS method. Our results showed that mango possessed the highest overall antioxidant activity, phenolic acid and flavonoid content among the selected fruits. Factor analysis (FA) and Pearson’s correlation tests showed high correlations among ABTS, DPPH, FRAP and phenolic acids, implying the comparable capabilities of scavenging the DPPH/ABTS free radicals and reducing ferric ions from the antioxidant compounds in the samples. Phenolic acids contributed significantly to the antioxidant activities, and flavonoids contributed more to tannin content based on the correlations. Overall, methods modified and standardized in this study can provide better understanding of high throughput technologies and increase the reliability of antioxidant data of different plant foods.

scholarly journals Identification of Phenolic Acids and Flavonoids in Monofloral Honey from Bangladesh by High Performance Liquid Chromatography: Determination of Antioxidant Capacity

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Mohammed Moniruzzaman ◽  
Chua Yung An ◽  
Pasupuleti Visweswara Rao ◽  
Mohammad Nurul Islam Hawlader ◽  
Siti Amirah Binti Mohd Azlan ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Phenolic Acids ◽  
High Performance ◽  
Radical Scavenging Activity ◽  
Sugar Content ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
The Mean

The aim of the present study was to characterize the phenolic acids, flavonoids, and antioxidant properties of monofloral honey collected from five different districts in Bangladesh. A new high performance liquid chromatography (HPLC) equipped with a UV detector method was developed for the identification of the phenolic acids and flavonoids. A total of five different phenolic acids were identified, with the most abundant being caffeic acid, benzoic acid, gallic acid, followed by chlorogenic acid and trans-cinnamic acid. The flavonoids, kaempferol, and catechin were most abundant, followed by myricetin and naringenin. The mean moisture content, total sugar content, and color characteristics of the honey samples were 18.36 ± 0.95%, 67.40 ± 5.63 g/100 g, and 129.27 ± 34.66 mm Pfund, respectively. The mean total phenolic acids, total flavonoid content, and proline content were 199.20 ± 135.23, 46.73 ± 34.16, and 556.40 ± 376.86 mg/kg, respectively, while the mean FRAP values and DPPH radical scavenging activity were 327.30 ± 231.87 μM Fe (II)/100 g and 36.95 ± 20.53%, respectively. Among the different types of honey, kalijira exhibited the highest phenolics and antioxidant properties. Overall, our study confirms that all the investigated honey samples are good sources of phenolic acids and flavonoids with good antioxidant properties.

scholarly journals Micronized Oat Husk: Particle Size Distribution, Phenolic Acid Profile and Antioxidant Properties

Materials ◽  
2021 ◽  
Vol 14 (18) ◽  
pp. 5443
Author(s):  
Dariusz Dziki ◽  
Wojciech Tarasiuk ◽  
Urszula Gawlik-Dziki
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Particle Size Distribution ◽  
Size Distribution ◽  
Phenolic Acids ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Diffraction Method ◽  
Total Phenolic ◽  
Oat Husk

Oat husk (OH; hull) is a by-product generated from oat processing and is rich in insoluble fibre and phenolic compounds. The aim of this work was to study the particle size distribution, antioxidant activity, and phenolic profile of micronized OH. For this purpose, the hull was first sterilized using superheated steam and was then ground using an impact classifier mill. The particle size distribution (PSD) of the ground husk was determined using the laser diffraction method and the parameters characterizing the PSD of the ground husk, and its antioxidant activity were calculated. In addition, UPLC-MS/MS analysis of phenolic acids was also performed. Micronization of the sterilized husk effectively decreased the size of the particles, and with the increasing speed of the rotor and classifier, the median size of the particles (d50) decreased from 63.8 to 16.7 µm. The following phenolic acids were identified in OH: ferulic, caffeic, p-hydroxybenzoic, vanillic, syringic, and synapic acid. Ferulic acid constituted about 95% of total phenolic acids. The antioxidant activity of the obtained extracts increased as the particle size of the micronized husk decreased. The highest half maximal inhibitory concentration (EC50 index) was found for chelating power, and the lowest was found in the case of radical scavenging activity against DPPH.

scholarly journals Exploration of the Potential Bioactive Molecules of Tamarillo (Cyphomandra betacea): Antioxidant Properties and Prebiotic Index

2021 ◽  
Vol 11 (23) ◽  
pp. 11322
Author(s):  
Verónica Reyes-García ◽  
Alfonso Totosaus ◽  
Lourdes Pérez-Chabela ◽  
Zaida Nelly Juárez ◽  
Gabriel Abraham Cardoso-Ugarte ◽  
...  
Keyword(s):  
Low Cost ◽  
Scientific Information ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Good Alternative ◽  
Bioactive Molecules ◽  
Added Value ◽  
Total Phenolic ◽  
Prebiotic Activity ◽  
Chemical Structures

Tamarillo is an alternative for the consumption of food with high added value through various technological methodologies with nutritional quality and low cost, generating an economic impact on society. The objective of this research was to evaluate the potential of tamarillo red variety, as a source of bioactive compounds, to generate scientific information on the importance of its chemical composition and antioxidant and prebiotic properties. Different analyses were carried out: spectroscopic methods (IR, UV, NMR) of pulp flour and epicarp flour, antioxidant properties, prebiotic activity, and bromatological analysis. The spectra obtained by FTIR, UV, and NMR allowed the identification of chemical structures associated with the inulin-like functional groups. Pulp flour showed the highest prebiotic activity with values of 1.49 for Lactiacidbacillus. plantarum. Total phenolic compounds content in epicarp flour was 206.23 mg/100 g dry weight, with an acceptable antioxidant property (ABTS+ = 6.27 TEAC and DPPH= %AA of 91.74 at a concentration of 250.00 µg/mL, 131.26 of IC50 ascorbic acid). The results regarding tamarillo as a source of bioactive molecules with important physiological properties as an antioxidant and putative prebiotic indicate it is a good alternative for the formulation of functional foods.

scholarly journals Phenolic acids and antioxidant properties of barley wholegrain and pearling fractions

2012 ◽  
Vol 21 (2) ◽  
pp. 118-131 ◽  
Author(s):  
Tamer Gamel ◽  
El-Sayed M Abdel-Aal
Keyword(s):  
Phenolic Acids ◽  
Functional Foods ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Ldl Oxidation ◽  
Total Phenolic ◽  
Inhibitory Effects ◽  
Scavenging Capacity ◽  
Wide Range

Demand for functional foods that offer therapeutic and disease-prevention properties is globally increasing. Barley presents an opportunity in this regard due to its high antioxidants and dietary fiber contents. Barley wholegrain and milling fractions were investigated in terms of phenolic acids composition, scavenging capacity against DPPH and ABTS radicals and inhibition of human LDL oxidation in vitro. Ferulic and p-coumaric were the primary phenolic acids in wholegrain and pearled fractions accounting for 43-97% and 2-55% of total phenolic acids, respectively. This wide range demonstrates significant differences among barley wholegrain or pearled products. Antioxidant capacities also varied significantly among barleys with the hulless cultivars tested exhibiting the greatest. The outer layers fraction showed higher scavenging capacity against ABTS and DPPH radicals and inhibitory effects toward LDL oxidation compared with the endosperm fractions. The results suggest that the outer layer and hull fractions would potentially provide promising sources of natural antioxidants.

scholarly journals Comparative Study of the Effect of Piper nigrum (White and Black) and Piper guineense on Lipids Quality of Groundnuts Pudding

2020 ◽  
pp. 8-20
Author(s):  
Hermann Arantes Kohole Foffe ◽  
Gires Boungo Teboukeu ◽  
Fabrice Djikeng Tonfack ◽  
Cyrille Serge Houketchang Ndomou ◽  
Macaire Hilaire Womeni
Keyword(s):  
Antioxidant Properties ◽  
Research Unit ◽  
Oxidation Products ◽  
Piper Nigrum ◽  
Total Phenolic ◽  
Total Oxidation ◽  
Piper Guineense ◽  
Peroxide Values

This study investigates the effect of white and black Piper nigrum and Piper guineense on lipids quality of oil extracted from groundnuts pudding. This work was carried in the Research Unit of Biochemistry, Medicinal plants, Food Sciences, and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Cameroon, between January 2018 and December 2019. The antioxidant activity of these spices was determined. Cooking by steaming of groundnuts (Arachis hypogaea) pudding was carried out using groundnuts paste with 0 g, 0.5 g, 1 g, 2 g and 4 g of spices and 30 ml of warm water respectively. Oils were extracted from the prepared groundnuts pudding using a mixture of chloroform and methanol. The lipid quality of oil samples was studied by the determination of the peroxide, P-anisidine, total oxidation, thiobarbituric and iodine values. Results revealed that these spices possess non negligible antioxidant properties. Black Piper nigrum (BPN) presented the highest total phenolic (TPC: 85.00 mg GAE/g) and flavonoids (FC: 271.94 mg CE/g) contents. The lowest TPC and FC was observed with the aqueous extract white Piper nigrum (WPN: 52.38 mg GAE/g and 113.32 mg CE/g respectively). The use of these spices in groundnuts pudding preparation contributed to limit the formation of primary and secondary oxidation products of groundnuts pudding oil. It was also observed that white Piper nigrum (WPN) better preserve lipids quality of oils at all concentrations because oil extracted from pudding cooked with 0.5 g, 1 g, 2 g and 4 g presented peroxide values lower than 10 meqO2/kg (2.81 meqO2/kg, 2.99 meqO2/kg, 3.28 meqO2/kg and 5.46 meqO2/kg respectively). In summary these spices especially white Piper nigrum can be used to preserve lipids oxidation during cooking by steaming of groundnuts pudding.

Nutritional and Medicinal Importance of Dioscorea glabra R. Baron, a Potent Wild Edible Plant Consumed by the Lodha Tribal Community of West Bengal, India

2020 ◽  
Vol 16 (3) ◽  
pp. 284-295
Author(s):  
Sagari Chaudhury ◽  
Chowdhury Habibur Rahaman ◽  
Harish Singh ◽  
Kausik Chaudhuri ◽  
Tapan Seal
Keyword(s):  
Heavy Metals ◽  
Phenolic Acids ◽  
Hplc Analysis ◽  
Antioxidant Properties ◽  
Water Soluble ◽  
Total Phenolic ◽  
Tribal Community ◽  
Wild Edible Plant ◽  
Toxic Heavy Metals ◽  
Edible Plant

Objective: The present study designed to evaluate the proximate composition, minerals content and in vitro antioxidant properties, in the tuber of Dioscorea glabra R. Baron. The estimation of phenolic acids, polyphenolics and quantitation of water-soluble vitamins like ascorbic acid (C), thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6) and folic acid (B9) in the plant were carried out by High Performance liquid chromatography (HPLC) method. Methods: The proximate parameters, minerals and toxic heavy metals such as lead, cadmium, arsenic and mercury were estimated in the wild edible plant using standard food analysis techniques. The HPLC analysis was carried out using Dionex Ultimate 3000 liquid chromatograph attached with Acclaim C 18 column (5 μm particle size, 250 x 4.6 mm), and photo diode array (PDA) detector. Results: The present study showed the presence of a very good amount of protein (4.823±0.041%), carbohydrate (42.43±0.057%) and minerals and heavy metals in various amount. The total phenolic and flavonoid content were found 335.64 ± 3.92 mg/100gm and 65.73 mg/100gm, respectively in the plant. The plant showed the presence of a very good amount of vitamin C (23.49±0.0413 mg/100gm) along with water-soluble B vitamins ranged between 0.036 to 4.159 mg/100gm. The HPLC analysis also indicated the presence of phenolic acids and polyphenolics in various amounts in this wild edible plant. Conclusion: The abundance of protein, fat, carbohydrate, minerals, water soluble vitamins and natural antioxidant components in this plant makes them as a considerable source of nutrition and could be consumed as a regular diet to the human being.

scholarly journals Phenylalanine Increases the Production of Antioxidant Phenolic Acids in Ginkgo biloba Cell Cultures

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4965
Author(s):  
Agnieszka Szewczyk ◽  
Inga Kwiecień ◽  
Mariusz Grabowski ◽  
Karolina Rajek ◽  
Emilia Cavò ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Cell Cultures ◽  
Ginkgo Biloba ◽  
Condensed Tannin ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Total Phenolic ◽  
Moderate Activity ◽  
High Concentration

The aims of this study were to evaluate the antioxidant properties, to investigate the content of major secondary metabolites in Ginkgo biloba cell cultures, and to determine the change in the production of phenolic acids by adding phenylalanine to the culture medium. Three in vitro methods, which depend on different mechanisms, were used for assessing the antioxidant activity of the extract: 1,1-diphenyl-2-picrylhydrazil (DPPH), reducing power and Fe2+ chelating activity assays. The extract showed moderate activity both in the DPPH and in the reducing power assays (IC50 = 1.966 ± 0.058 mg/mL; ASE/mL = 16.31 ± 1.20); instead, it was found to possess good chelating properties reaching approximately 70% activity at the highest tested dose. The total phenolic, total flavonoid, and condensed tannin content of G. biloba cell culture extract was spectrophotometrically determined. The phenolic acid content was investigated by RP-HPLC, and the major metabolites—protocatechuic and p-hydroxybenzoic acids—were isolated and investigated by 1H NMR. The results showed that phenylalanine added to G. biloba cell cultures at concentrations of 100, 150, and 200 mg/150 mL increased the production of phenolic acids. Cultures that were grown for 3 weeks and collected after 4 days of phenylalanine supplementation at high concentration showed maximal content of phenolic acids (73.76 mg/100 g DW).

Sign in / Sign up

Export Citation Format

Share Document