Bioactive components of malted millet (Pennisetum glaucum), Soy Residue “okara” and wheat flour and their antioxidant properties

Ibidapo, Olubunmi; Henshaw, Folake O.; Shittu, T.A.; Afolabi, W.A.O.

doi:10.1080/10942912.2019.1689998

Cited by 10 publications

(7 citation statements)

References 40 publications

(41 reference statements)

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“…Pearson's correlation coefficient between the total phenolic and flavonoid contents, and various bioactivities including antioxidant and anti-inflammatory activities and cell viability determined for WS and NS is exhibited in Figure 5. As mentioned previously, phenolic compounds and flavonoids are natural antioxidants of plant materials [21,22]. Therefore, positive correlations were found significantly between total phenolic and flavonoids contents with all antioxidant activities determined by three different assays, which are DPPH, ABTS, and reducing power assays.…”

Section: Pearson's Correlation Coefficientsupporting

confidence: 53%

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Antioxidant, α-Glucosidase Inhibitory, and Anti-Inflammatory Activities and Cell Toxicity of Waxy and Normal Wheat Sprouts at Various Germination Time

Han

2021

Applied Sciences

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Germination is an effective process to improve the bioactivities including antioxidant and hypoglycemic activities of grains, but its effect on waxy wheat has not yet been actively studied. This study, therefore, examined the effect of germination time on the activities of Korean waxy and normal wheat sprouts. The total phenolic and flavonoid contents, and antioxidant activities of the waxy and normal wheat sprouts increased with germination time. Flavonoid content and antioxidant activity were higher in waxy wheat sprouts than in normal ones, but the total phenolic content and α-glucosidase inhibitory activity were not significantly different. The NO production ratio of MEF cells was higher for waxy wheat sprout than for normal ones, thereby indicating lower anti-inflammatory activity of waxy wheat sprouts. The viabilities of Caco-2 cells treated with waxy wheat sprouts was higher than that of cells treated with normal ones for the water extract. These results imply that waxy wheat sprouts exhibit better antioxidant activity and less cell toxicity for water extract, and therefore, could be used as a health-promoting food.

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Section: Pearson's Correlation Coefficientsupporting

confidence: 53%

“…Phenolic compounds and flavonoids are natural antioxidants that are known to be responsible for the antioxidant activity of plant materials [21,22]. The major phenolic compounds of wheat grain are ferulic acid, catechin, epigallocatechin gallate and luteolin [23].…”

Section: Total Phenolic and Flavonoid Contentsmentioning

confidence: 99%

Antioxidant, α-Glucosidase Inhibitory, and Anti-Inflammatory Activities and Cell Toxicity of Waxy and Normal Wheat Sprouts at Various Germination Time

Han

2021

Applied Sciences

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“…BSs are known for having anthocyanins a compound that is responsible for the phenolic content of the grain. Anthocyanin is a heat‐sensitive compound, and this might be the reason that after boiling phenolic and flavonoid contents showed a distinct decrease, however phenolic and flavonoid content of the BS‐based okara was still found to be higher than the value previously reported in okara by Ibidapo et al 45 …”

Section: Resultsmentioning

confidence: 62%

“…14,44 BSs are known for having anthocyanins a compound that is responsible for the phenolic content of the grain. Anthocyanin is a heat-sensitive compound, and this might be the reason that after boiling phenolic and flavonoid contents showed a distinct decrease, however phenolic and flavonoid content of the BS-based okara was still found to be higher than the value previously reported in okara by Ibidapo et al 45 Antioxidants are substances that combat free radicals by interfering at any one of the three key steps of the free radical mediated oxidative process, namely initiation, propagation, and termination. 46 These antioxidants are also produced by biological systems and are found in many foods naturally, and the balance between oxidants and antioxidants determines health and vitality.…”

Section: Minerals Antinutritional and Element Analysismentioning

confidence: 81%

Comparative nutritional and antimicrobial analysis of Himalayan black and yellow soybean and their okara

et al. 2022

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BACKGROUND: Soybean is believed to have good nutraceutical potential which is important for human health. Yellow soybean (YS) is generally used for the production of soymilk and other products, while black soybean (BS) is less explored. During the production of soymilk, residue, called okara is generated which is reported to have a good amount of nutrient content. Studies are generally performed with YS while BS is less explored. The present work is a comparison of the nutraceutical potential of BS and YS and their okara, mainly in terms of proximate, minerals, antinutrients, and isoflavone content and bioactivity of all types of samples in terms of antioxidant and antimicrobial activity.RESULTS: Compared to raw soybean, protein content decreased significantly in both types of okara. Phytochemicals like ascorbic acid, catechin, quercetin, and gallic acid were significantly (P < 0.05) high in BS residue in comparison to respective raw soybean. Among isoflavones, daidzin and genistin were found significantly varying among all the samples, and glycitin and glycitein were not present in YS. CONCLUSION:The nutraceutical potential and antimicrobial activity were comparative for both the raw beans and their okara, while the phytochemical contents and antioxidant activity were higher in the case of BS and its okara.

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“…15 Studies have shown that reactive oxygen species reacted with free radicals generated during cellular metabolism could play a significant role in chronic disease pathogenesis, including cancer and coronary heart disease. 16 Hence, dietary antioxidants can act as an inhibitor in combating the free radicals and reactive oxygen species, thereby reducing the risk of chronic diseases. Therefore, in this study, we are interested in evaluating the effectiveness of fermentation using various food-grade microorganisms in increasing TPC and TFC.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Analysis of Biovalorisaton of Homogeneous Food Processing By-products

Faustinelie¹,

Lee²

2021

Preprint

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<div> <div> <div> <p>Okara and Brewer's Spent Grain (BSG), the food by-products generated during soybean and beer production, respectively, are two of the many food processing side streams that are suitable for human consumption but often discarded. Okara and BSG offer good amounts of both macro and micronutrients. More importantly, they are an exceptional source of proteins. Solid-state fermentation was used to enhance the bioavailability of their intrinsic nutrients. In this study, eight unique strains of Aspergillus Oryzae were used to ferment both Okara and BSG. Subsequently, various quantitative and qualitative analyses were conducted to determine the Total Polyphenolic Content (TPC) and Total Flavonoids Content (TFC) of the fermented biomasses. TPC and TFC were determined via spectroscopic analysis. The microbial fermentation of Okara by Black Koji resulted in the highest increase of TPC and TFC (5- and 13-fold respectively), compared to the control Okara. Meanwhile for BSG, the microbial fermentation by M-1 resulted in the highest increase of TPC in BSG (7-fold). </p> </div> </div> </div>

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Bioactive components of malted millet (Pennisetum glaucum), Soy Residue “okara” and wheat flour and their antioxidant properties

Cited by 10 publications

References 40 publications

Antioxidant, α-Glucosidase Inhibitory, and Anti-Inflammatory Activities and Cell Toxicity of Waxy and Normal Wheat Sprouts at Various Germination Time

Antioxidant, α-Glucosidase Inhibitory, and Anti-Inflammatory Activities and Cell Toxicity of Waxy and Normal Wheat Sprouts at Various Germination Time

Comparative nutritional and antimicrobial analysis of Himalayan black and yellow soybean and their okara

Nutritional Analysis of Biovalorisaton of Homogeneous Food Processing By-products

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