Changes of phenolic profiles and antioxidant activity in canaryseed (Phalaris canariensis L.) during germination

Chen, Zhijie; Yu, Liu; Wang, Xinkun; Gu, Zhenxin; Beta, Trust

doi:10.1016/j.foodchem.2015.08.060

Cited by 95 publications

(77 citation statements)

References 46 publications

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“…Our study also detected an enhancement in sweet corn sprouts, which indicated another processing method on raising the nutritional value of the consumption of sweet corn. The relationship between the increase of phenolic content and the enhancement of antioxidant ability during germination has been demonstrated previously in canary seed ( Phalaris canariensis L.) [23]. The Pearson’s correlation analysis of our results showed a high relationship between TFC and antioxidant activity in both groups in our study ( r = 0.95 and 0.94), respectively.…”

Section: Discussionsupporting

confidence: 86%

“…A relationship ( r = 0.96) between TPC and TFC was also observed, which concluded that an increase of TPC was mainly from the increase of TFC. Previously, it had been reported that TPC increased during germination by about 7.4-fold as compared to raw seeds [23]. Other similar effects of germination on phenolic content have been observed in brown rice [13] and buckwheat [14], which indicate a higher nutritional value of germinated seeds.…”

Section: Discussionsupporting

confidence: 54%

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Effect of Light- and Dark-Germination on the Phenolic Biosynthesis, Phytochemical Profiles, and Antioxidant Activities in Sweet Corn (Zea mays L.) Sprouts

Xiang

Guo

Liu

et al. 2017

IJMS

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Sweet corn is one of the most widely planted crops in China. Sprouting of grains is a new processes to increase the nutritional value of grain products. The present study explores the effects of light on the nutritional quality of sweet corn sprouts. Gene expression of phenolic biosynthesis, phytochemical profiles and antioxidant activity were studied. Two treatments (light and dark) were selected and the morphological structure of sweet corn sprouts, as well as their biochemical composition were investigated to determine the effects of light on the regulation of genes responsible for nutritional compounds. Transcription analyses for three key-encoding genes in the biosynthesis of the precursors of phenolic were studied. Results revealed a negative regulation in the expression of ZmPAL with total phenolic content (TPC) in the light group. TPC and total flavonoid content (TFC) increased during germination and this was correlated with an increase in antioxidant activity (r = 0.95 and 1.0). The findings illustrate that the nutritional value of sweet corn for the consumer can be improved through germination to the euphylla stage.

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Section: Discussionsupporting

confidence: 86%

Section: Discussionsupporting

confidence: 54%

Effect of Light- and Dark-Germination on the Phenolic Biosynthesis, Phytochemical Profiles, and Antioxidant Activities in Sweet Corn (Zea mays L.) Sprouts

Xiang

Guo

Liu

et al. 2017

IJMS

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“…Free phenolic compounds were extracted according to the methods of Chen et al [7] with some modifications. The milled bean seeds (1 g) was defatted twice with 20 mL hexanes to remove lipid by shaking on a wrist action shaker (Burrell Scientific Pittsburgh, PA, USA) for 15 min under dark conditions at room temperature followed by centrifuging at 10,000 rpm (Sorvall RC 6+ Centrifuge, Thermo Fisher Scientific, Asheville, NC, USA) and 4 º C for 10 min.…”

Section: Extraction Of Free Phenolic Compoundsmentioning

confidence: 99%

“…Bound phenolic compounds were extracted according to the methods described by Chen et al [7] with modifications. The residue collected after methanol extraction was hydrolyzed with 40 mL of 2 M NaOH at room temperature for 2 h. The mixture was shaken using a wrist action shaker under dark conditions at room temperature.…”

Section: Extraction Of Bound Phenolic Compoundsmentioning

confidence: 99%

Proximate Composition, Phenolic Profiles and Antioxidant Capacity of Three Common Bean Varieties (Phaseolus Vulgaris L.)

Fan¹,

Beta²

2016

J Food Chem Nanotechnol

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Proximate composition, phenolic profiles and antioxidant capacity of three bean varieties (Dimeta, Napirira and Nanyati) were investigated. There were significant (p < 0.05) differences among varieties in all proximate components. Dimeta bean had the highest content of crude fat, and free and bound phenolic compounds, while Nanyati bean had the highest content of ash and carbohydrate. Napirira bean had the highest content of crude protein and all phytochemicals, as well as the oxygen radical absorbance capacity (ORAC). The phenolic compounds existed mainly in the free form as detected by high performance liquid chromatography (HPLC). A total of five phenolic compounds (protocatechuic, p-hydroxybenzoic, p-coumaric, ferulic and sinapinic) were found in these bean varieties while catechin was only detected in Napirira bean. The anthocyanins in these three bean varieties were detected by HPLC-MS. Delphinidin 3-O-glucoside, cyanidin 3-O-glucoside and pelargonidin 3-O-glucoside were the main anthocyanins in Dimeta bean, while cyanidin 3-O-glucoside, pelargonidin 3-O-glucoside and pelargonidin derivatives were the major anthocyanins in both Napirira and Nanyati beans. It could be concluded that significant differences in proximate composition, phenolic profiles and antioxidant capacity occurred among the three varieties with Napirira bean showing superiority as a functional food ingredient.

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“…Most methods are based on a radical generating system (Valavanidis et al 2004;Zhang et al 2014;Xu et al 2015aXu et al ,2015bChen et al 2016;Rashidinejad et al 2016;Santos et al 2016). Radical-based methods such as superoxide anion radical scavenging activity (O2 − ), hydroxy radical scavenging activity (·OH), and 1,1-diphenyl-2-picrylhydrazyl scavenging activity (DPPH) assays have been proposed to evaluate the antioxidant capacity of green tea (Zhao et al 2008;Balabani et al 2011;Mandawad et al 2013;Anissi et al 2014;Zhu et al 2015;Gramza-Michałowska et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Optimization Protocol for the Microwave-Assisted Extraction of Antioxidant Components from Pinus elliottii Needles Using Response Surface Methodology

et al. 2016

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Response surface methodology (RSM) based on a Box-Behnken rotatable design was used to determine t h e optimum conditions for t h e microwave-assisted extraction of antioxidant compounds from Pinus elliottii needles. Four process variables were evaluated at three levels (29 experimental conditions): ethanol (50, 70, and 90%), solvent:solute ratio (25:1, 20:1, and 15:1), extraction temperature (60, 70, and 80 °C), and ultrasonic power (100, 150, and 200 W). Using RSM, a quadratic polynomial equation was obtained by multiple regression analysis to predict the optimized extraction protocol. The radical scavenging capacity was determined by O2 − , ·OH, and DPPH methods. For the microwaveassisted extraction of antioxidant compounds from Pinus elliottii needles, the optimum process used ethanol at 72%, a solvent:solute ratio of 21:1 mL/g, an extraction temperature of 67 °C, and an ultrasonic power of 200 W. The results indicated good correlation between total polyphenols content and O2 − , ·OH, and DPPH radical scavenging activities.

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Changes of phenolic profiles and antioxidant activity in canaryseed (Phalaris canariensis L.) during germination

Cited by 95 publications

References 46 publications

Effect of Light- and Dark-Germination on the Phenolic Biosynthesis, Phytochemical Profiles, and Antioxidant Activities in Sweet Corn (Zea mays L.) Sprouts

Effect of Light- and Dark-Germination on the Phenolic Biosynthesis, Phytochemical Profiles, and Antioxidant Activities in Sweet Corn (Zea mays L.) Sprouts

Proximate Composition, Phenolic Profiles and Antioxidant Capacity of Three Common Bean Varieties (Phaseolus Vulgaris L.)

Optimization Protocol for the Microwave-Assisted Extraction of Antioxidant Components from Pinus elliottii Needles Using Response Surface Methodology

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