Changes in extractability and antioxidant activity of Jerusalem artichoke (Helianthus tuberosus L.) tubers by various high hydrostatic pressure treatments

The prospects of Jerusalem artichoke in functional food ingredients and bioenergy production

“…For instance, puffing and extrusion processes were recently found to increase the total phenolic content, free radical scavenging activity and ferric reducing antioxidant power of Jerusalem artichoke tea infusion compared to processing by roasting and hot air drying [99] . Moreover, a previous study showed that a combination of high hydrostatic pressure (HPP) and enzymatic treatments and fermentation increased the phenolic content and in vitro antioxidant (radical scavenging and superoxide-like) activities of Jerusalem artichoke tuber extract compared to water extraction [100] . Therefore, for industry scale production of bioactive compounds from Jerusalem artichoke, processing and extraction technology should be critically evaluated and selected according to the physicochemical properties of targeted ingredients and the nature of the plant matrix.…”

Ameliorating Effects of Fermented Rice Bran Extract on Oxidative Stress Induced by High Glucose and Hydrogen Peroxide in 3T3-L1 Adipocytes

“…Free phenolic contents of each extract were quantified colorimetrically using Folin-Ciocalteu reagent as described in a previous study [21]. FRB extract (1 mg/ml) was dissolved in distilled water.…”

Characteristics of Sigumjang, fermented barley bran paste, usually consumed in Gyeongsang-do Area of South Korea and Isolation of its useful Strains

“…Total phenolic content of each extract was quantified colorimetrically using Folin-Ciocalteu reagent as described in a previous study (Kim D. 2010). Sigumjang extract (0.2 mL, 10 mg/mL) was mixed with 1 mL of FolinCiocalteu's reagent and then allowed to stand at room temperature for 3 min.…”