Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing

Xiong, Yun; Zhang, Pangzhen; Johnson, Stuart; Luo, Jiaqiang; Fang, Zhongxiang

doi:10.1002/jsfa.10090

Cited by 22 publications

(13 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…ABTS values of 80% acetone, ethyl acetate, and 70% ethanol extracts ranged from 4,975.8 ± 275.0 to 6,242.2 ± 149.5, 968.56 ± 13.32 to 1,085.3 ± 16.4, and 10,130 ± 368 to 12,380 ± 171 mg TE/100 g DW, respectively. The present ABTS values of Tartary buckwheat were significantly higher than wheat bran (1,657.1 ± 1.1 μg TEAC/g) (Wang et al., 2019) and sorghum grains (31.15 ± 1.81 mg TE/(g db)) (Xiong et al, 2020). This may be due to Tartary buckwheat contains more phenolics than cereals, and the three‐solvent extracting method was adopted in the present study.…”

Section: Resultsmentioning

confidence: 68%

Three‐solvent extracting method comprehensively evaluates phenolics profile and antioxidant activities of Tartary buckwheat

Qin

Wen

Mazhar

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

A three‐solvent extracting method, which consist of 80% acetone, ethyl acetate, and 70% ethanol extracting procedures, was adopted to evaluate phenolics profile and antioxidant activities of Tartary buckwheat. Phenolics profile of Tartary buckwheat was determined using HPLC. Gallic acid, chlorogenic acid, and 2,3,4‐trihydroxybenzoic acid were detected in 80% acetone extracts, 2,3,4‐trihydroxybenzoic acid was detected in ethyl acetate extracts, rutin and quercetin were detected in 70% ethanol extracts, rutin was the dominant phenolic compound, and the contents ranged from 1,902.0 to 2,402.8 mg/100 g DW. Antioxidant activities of Tartary buckwheat were determined using DPPH, ABTS, and FRAP assays, 70% ethanol extracts showed a higher antioxidant activity than 80% acetone and ethyl acetate, respectively. These results suggested that the three‐solvent extracting method is more comprehensive than independent one in evaluating phenolics profile and antioxidant activities of Tartary buckwheat. Practical applications The three‐solvent extracting method can be used to evaluate functional properties of Tartary buckwheat.

show abstract

Section: Resultsmentioning

confidence: 68%

Three‐solvent extracting method comprehensively evaluates phenolics profile and antioxidant activities of Tartary buckwheat

Qin

Wen

Mazhar

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…The flavor profile is an important factor effecting fruit quality . [54] The principal component analysis (PCA) of electronic nose can quickly distinguish volatile compounds from different samples. As can be seen from Figure 2a, the first and second principal component contribution rates (PC1 and PC2) are respectively 78.50% and 11.20% and the total contribution rate is 89.70%, exceeding 85%, therefore it can reflect the principal component data.…”

Section: Different Drying Methods On the Flavor Of The Purple Cabbagementioning

confidence: 99%

Physical and chemical properties of purple cabbage as affected by drying conditions

Tian-Yi

Xing

et al. 2021

International Journal of Food Properties

View full text Add to dashboard Cite

This work aimed to investigate the effect of five drying methods, namely hotair drying (HD), microwave drying (MD), vacuum drying (VD), vacuum microwave drying (VMD), and vacuum freeze-drying (VFD), on the bioactive compounds, antioxidant activity, color, sensory attributes, and microstructure of purple cabbage. Different drying methods considerably affected the quality factors of the products. The highest remaining total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC) concentrations were observed in the VFD cabbage at 10.57 mg GAE/g, 7.01 mg RE/g, 6.54 C-3-G mg eqiv/g, respectively. This was followed by the VMD samples at a TPC at 9.06 GAE mg/g, TFC level of 5.84 mg RE/g, and TAC at 3.80 C 3 -G mg eqiv/g. Furthermore, the VFD samples displayed the best performance in antioxidant activity. The antioxidant activity of the VMD samples was lower than the VD and MD samples, but higher than the HD samples. In terms of color and flavor, the VMD samples displayed a low ∆E (P < .05) value, while the flavor resembled that of fresh purple cabbage, compared to the VFD sample. According to these chemical and physical indicators and drying time. VMD is better for drying treatment of purple cabbage.

show abstract

“…Has potential for anti-hypertensive and anti-diabetic effects [42] Reducing effects of DNA fragmentation, peroxidation of lipids, and protein oxidation [43] High antioxidative properties [44] Kunnu with tigernut extract has enhanced antioxidative potentials [45] Addition of lactic acid bacteria to beverage made from sorghum and amaranth composites displayed an increased digestibility of protein, increased bio-accessibility of zinc and iron and a higher availability of lysine [46] Powdered drink mix Has antioxidant properties and is low in calories [47] 2.2.1. Health Benefits of Gluten-Free Bread, Pasta, Cookies, and Crackers…”

Section: Breadmentioning

confidence: 99%

“…Another study by Ajiboye et al [43] on the effect of a non-alcoholic beverage (obiolor) produced from fermented sorghum and millet malts on the dyslipidemia, protein oxidation, lipid peroxidation, and DNA fragmentation in the liver of rats revealed a significant reduction in the DNA fragmentation, the peroxidation of lipids, protein oxidation, and dyslipidemia in the experimental rats. In addition, the production of a beverage such as tea from the black-colored sorghum variety with a high phenolic content showed a higher antioxidant activity compared to the white-colored variety of sorghum grains [44].…”

Section: Health Benefits Of Gluten-free Beveragesmentioning

confidence: 99%

Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years

Khairuddin

Lasekan

2021

Foods

View full text Add to dashboard Cite

In the past decades, food products and beverages made from gluten-free cereals were initially created for certain groups of people who experience gluten-related disorders such as wheat allergies, gluten ataxia, non-celiac gluten sensitivity, and the most well-known, celiac disease. Nowadays, the consumption of gluten-free products is not only restricted to targeted groups, but it has become a food trend for normal consumers, especially in countries such as the UK, the US, and some European countries, who believe that consuming a gluten-free product is a healthier choice compared to normal gluten-containing products. However, some research studies have disapproved of this claim because the currently available gluten-free products in the market are generally known to be lower in proteins, vitamins, and minerals and to contain higher lipids, sugar, and salt compared to their gluten-containing counterparts. The use of other gluten-free cereals such as sorghum, millet, and teff as well as pseudo cereals such as buckwheat and quinoa has gained significant interest in research in terms of their various potential health benefits. Hence, this review highlights the potential health benefits of some gluten-free cereals and pseudo cereals apart from corn and rice in the last decade. The potential health benefits of gluten-free products such as bread, pasta, crackers, and cookies and the health benefits of some other non-alcoholic beverages made from gluten-free cereals and pseudo cereals are reported.

show abstract

Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing

Cited by 22 publications

References 24 publications

Three‐solvent extracting method comprehensively evaluates phenolics profile and antioxidant activities of Tartary buckwheat

Three‐solvent extracting method comprehensively evaluates phenolics profile and antioxidant activities of Tartary buckwheat

Physical and chemical properties of purple cabbage as affected by drying conditions

Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years

Contact Info

Product

Resources

About