Effect of harvest time on the levels of phytochemicals, free radical‐scavenging activity, <i>α</i>‐amylase inhibition and bile acid‐binding capacity of spinach (<scp><i>Spinacia oleracea</i></scp>)

Barkat, Noorani; Singh, Jashbir; Jayaprakasha, G.K.

doi:10.1002/jsfa.8862

Cited by 26 publications

(19 citation statements)

References 46 publications

(59 reference statements)

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“…The α-amylase inhibitory activity was measured using a published protocol with minor modifications [ 66 ]. Dextrose was used to prepare a standard curve at different concentrations.…”

Section: Methodsmentioning

confidence: 99%

Comparative Metabolomics Profiling of Polyphenols, Nutrients and Antioxidant Activities of Two Red Onion (Allium cepa L.) Cultivars

Metrani

Singh

Acharya

2020

Plants

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Onion is among the most widely cultivated and consumed economic crops. Onions are an excellent dietary source of polyphenols and nutrients. However, onions phytonutrient compositions vary with cultivars and growing locations. Therefore, the present study involved the evaluation of polyphenol, nutritional composition (proteins, nitrogen, and minerals), sugars, pyruvate, antioxidant, and α-amylase inhibition activities of red onion cultivars, sweet Italian, and honeysuckle grown in California and Texas, respectively. The total flavonoid for honeysuckle and sweet Italian was 449 and 345 μg/g FW, respectively. The total anthocyanin for honeysuckle onion was 103 μg/g FW, while for sweet Italian onion was 86 μg/g FW. Cyanidin-3-(6”-malonoylglucoside) and cyanidin-3-(6”-malonoyl-laminaribioside) were the major components in both the cultivars. The pungency of red onions in honeysuckle ranged between 4.9 and 7.9 μmoL/mL, whereas in sweet Italian onion ranged from 8.3 to 10 μmoL/mL. The principal component analysis was applied to determine the most important variables that separate the cultivars of red onion. Overall results indicated that total flavonoids, total phenolic content, total anthocyanins, protein, and calories for honeysuckle onions were higher than the sweet Italian onions. These results could provide information about high quality and adding value to functional food due to the phytochemicals and nutritional composition of red onions.

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“…The α-amylase inhibitory activity was measured using a published protocol with minor modifications [ 66 ]. Dextrose was used to prepare a standard curve at different concentrations.…”

Section: Methodsmentioning

confidence: 99%

Comparative Metabolomics Profiling of Polyphenols, Nutrients and Antioxidant Activities of Two Red Onion (Allium cepa L.) Cultivars

Metrani

Singh

Acharya

2020

Plants

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“…Samples (3 g) of whole leaf, leaf blade, and petiole/midrib tissue were extracted with 8 mL of acetone, homogenized, vortexed (1 min), sonicated (30 min), and centrifuged (15 min) under dark conditions, and then the extracts were filtered according to our published protocols (Barkat, Singh, Jayaprakasha, & Patil, ). The residue was re‐extracted twice to recover all the carotenoids, pooled, and stored at –80 °C until HPLC analysis.…”

Section: Methodsmentioning

confidence: 99%

Identification and Quantification of Phytochemicals, Antioxidant Activity, and Bile Acid‐Binding Capacity of Garnet Stem Dandelion (Taraxacum officinale)

Gomez

Singh

Acharya

2018

Journal of Food Science

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“…The antioxidant activities (DPPH activity) of the samples were determined by the method described in literature (Barkat et al, 2018;Curi et al, 2019). In this method, sample (0.5 mL) material in the form of extract obtained from Microwave and methanol extraction method added in methanol-based DPPH (4% w/v) solution; subsequently vigorous shaking of the mixture was carried out.…”

Section: Determination Of Dpph Activitymentioning

confidence: 99%

Microwave assisted drying and extraction technique; kinetic modelling, energy consumption and influence on antioxidant compounds of fenugreek leaves

Khan

Ghauri²,

Alvi

et al. 2022

Food Sci. Technol

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Fenugreek leaves contains bioactive compounds, which are helpful in maintaining human health. These compounds are adversely affected in conventional drying methods. Therefore, this study was carried out to retain maximum amount of these components through microwave-assisted drying and extraction technique. The technique was optimized for simultaneous drying and extraction process for fenugreek leaves. The drying rate and drying time were influenced by the level of microwave power; time was reduced from 21 to 5 minutes, when microwave power was changed from 30 to 100 W. Unlikely, the drying rate increased from 1.79 to 4.56 ± 0.05 g/(100 g.min) with the change in power (30 to 100 W). Moreover, moisture ratio analysis determined that two term model was the best to demonstrate the fitness with experimental values. The energy consumption was lowest for 100W compared to other powers. Furthermore, comparison between microwave-based extraction and methanol-extraction indicated that the antioxidant activity was better preserved compared to conventional ones even at higher microwave power levels.

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Effect of harvest time on the levels of phytochemicals, free radical‐scavenging activity, α‐amylase inhibition and bile acid‐binding capacity of spinach (Spinacia oleracea)

Abstract: The harvest time has a major effect on the levels of phytochemicals and health-beneficial properties, which indicates that consumption of both baby and mature spinach will provide maximum health benefits. © 2017 Society of Chemical Industry.

Cited by 26 publications

References 46 publications

Comparative Metabolomics Profiling of Polyphenols, Nutrients and Antioxidant Activities of Two Red Onion (Allium cepa L.) Cultivars

Comparative Metabolomics Profiling of Polyphenols, Nutrients and Antioxidant Activities of Two Red Onion (Allium cepa L.) Cultivars

Identification and Quantification of Phytochemicals, Antioxidant Activity, and Bile Acid‐Binding Capacity of Garnet Stem Dandelion (Taraxacum officinale)

Microwave assisted drying and extraction technique; kinetic modelling, energy consumption and influence on antioxidant compounds of fenugreek leaves

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