LC–MS analysis of phenolic compounds and antioxidant activity of buckwheat at different stages of malting

Terpinc, Petra; Cigić, Blaž; Hribar, Janez; Polak, Tomaž

doi:10.1016/j.foodchem.2016.04.030

Cited by 59 publications

(30 citation statements)

References 40 publications

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“…Malting, milling, and mashing. The tartary buckwheat and common buckwheat were malted as follows: steeping (20ºC/8 h), germination (20ºC/88 h), and kilning (60ºC/22 h) [12]. The milling of brewing materials was carried out immediately before mashing-in.…”

Section: Micro-brewing Trialsmentioning

confidence: 99%

“…Rutin (quercetin-3-rutinoside), the major flavonoid in buckwheat, serves as a bioactive ingredient in pharmaceuticals as a free radical scavenger [9], and it has remarkable anti-inflammatory as well as immunomodulatory effects [10]. No rutin is found in any cereals and pseudo-cereals except for buckwheat, so it may be used as a good source of dietary rutin [11,12].…”

Section: Introductionmentioning

confidence: 99%

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Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as Adjuncts

Deng¹,

Lim²,

Lee³

et al. 2019

Journal of Microbiology and Biotechnology

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Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approximately 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1,704.68 mg QE/l. The rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste.

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Section: Micro-brewing Trialsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as Adjuncts

Deng¹,

Lim²,

Lee³

et al. 2019

Journal of Microbiology and Biotechnology

View full text Add to dashboard Cite

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“…The presence of flavonoids in EE and FM was confirmed by sequential mass spectrometry (LC-MS/MS), in the Multiple Reaction Monitoring (MRM) mode of acquisition and transition ions previously established by flavonoid pattern analysis, using a UHPLC 1290 Infinnity equipped with 6460 Triple Quad LC/MS, both from Agilent Technologies. The procedure followed Ares et al (2016) and Terpinc et al (2016). The following parameters were used in the analysis: injected sample volume of 20 μL, mobile phase flow at 0.5 mL min -1 with solvent A compound of water and formic acid 0.1%, solvent B acetonitrile and formic acid 0.1%, gradient 5% B 0-30 min, 100% B 30-32 min, 5% B 32-33 min; Column Zorbax Eclipse AAA, C-18, (4.6 x 150 mm, 3.5 μm), maintained at 25 °C; negative ionization mode by electrospray.…”

Section: Flavonoid Analysis By Lc-ms/msmentioning

confidence: 99%

“…Medicinal plants serve as therapeutic alternatives, being safer and effective treatment options, and an increasing number of these plants and their extracts have been shown to produce beneficial therapeutic effects, including antioxidant, anti-inflammatory, anticancer, antimicrobial and immune modulatory effects (Arafa 2009;Garcia-Nino and Pedraza-Chaverri 2014). The potential antioxidant activity of medicinal plants has been evaluated in many studies (Ramkissoon et al 2013;Terpinc et al 2016) and may be an important source of protection of the endogenous system from free radicals (Cândido et al 2015). Natural products have been increasingly targeted as a source of antioxidants to counter the harmful effects of oxidative stress to body functions, specially polyphenols, that are present in many plant species (Coulibaly et al 2014).…”

Section: Introductionmentioning

confidence: 99%

First phytochemical and biological study of the ethanolic extract from leaves of Capirona decorticans (Rubiaceae)

et al. 2018

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Capirona decorticans (Rubiaceae) is popularly used to treat warts, wounds, mycoses and scabies, and is also a component of the Ayahuasca tea. Despite its popular use, the phytochemical and pharmacological research on this species is limited. Therefore, this work quantified phenolic compounds in the ethanolic extract (EE) and hydromethanolic fraction (FM) (406, 293 mgEAG g-1, respectively) from leaves of C. decorticans. We identified flavonoids by LC-MS/MS-MMR-ESI (apigenin, rutin, luteolin, miricetin, quercetin, quercetin-3-β-D-glucoside, quercetrin), and evaluated oxidative stress and mutagenic/antimutagenic effect of EE and FM through an in vivo experiment using Swiss mice and cyclophosphamide (CP) as an inducer of DNA damage and oxidative stress. Mice were pretreated for 15 consecutive days with EE or FM (250 mg kg-1) and then intraperitoneally injected with CP (25 mg kg-1). Carbonylated proteins, ascorbic acid, catalase and thiobarbituric acid-reactive substances were measured in hepatic and renal tissues. The mutagenic/antimutagenic effect was evaluated through the Micronucleus Test. Protein carbonylation in the liver of animals exposed to CP was reduced by FM. There was no significant effect on other markers of oxidative stress. The groups treated with the extracts showed a significant percentage reduction (EE = 96% and FM = 71%) in the frequency of micronucleated polychromatic erythrocytes induced by CP. EE showed mutagenicity when used alone. The EE and FM of C. decorticans leaves showed antioxidant potential equivalent to that observed in other species, did not cause oxidative stress, nor toxicity, and had a protective and antimutagenic effect, although the EE showed signs of mutagenicity.

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“…Compared with GC-MS technologies, liquid chromatography (LC)-mass spectrometry (MS) offers several distinct advantages, chiefly due to its adaptability to measure a far broader range of metabolites encompassing both primary and secondary metabolites (Fernie andSchauer, 2009, Theodoridis et al, 2008). LC-MS has been used to analyse various metabolites such as lipids , antioxidants (Calderón et al, 2009, Terpinc et al, 2016 and vitamins (Striegel et al, 2018). LC-MS is widely available as a technology and is a common approach for metabolite identification using authentic standards by applying fragment patterns of tandem mass spectrometry (MS/MS) spectra in combination with the retention time or on-line UV spectrum data (De Vos et al, 2007).…”

Section: Lipidomics As An Additional Phenotyping Platformmentioning

confidence: 99%

Understanding the genetics and chemistry of important quality traits in rice (Oryza sativa L.)

Concepcion¹

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Rice grain quality is a determinant of rice breeding success. Although several studies have independently looked at the different traits of quality to infer the phenotype of the grain, few studies have identified the various metabolites that are produced in high quality rice. In recent years, genetic markers have proven to be effective in increasing the efficiency of breeding line selection and therefore shortening the breeding cycle. In complex traits such as rice grain quality, the availability of more specific phenotypes will increase the value of these genetic markers. Many traits of quality in rice are associated with starch; however, lipids interact with starch and have been shown to influence many of the traits of eating quality and aroma. To identify these new phenotypes and understand their genetic basis, using relevant tools that can discriminate between the phenotypes of varieties at the metabolite and genetic levels is necessary. To identify these new phenotypes, in Chapter 3, a set of 40 Cambodian rice varieties were screened for physical and texture-associated traits including apparent amylose content (AAC), gelatinisation temperature (GT), gel consistency (GelCon) and pasting properties and then a subset from this set was screened for volatile compounds using a two-dimensional gas chromatography-time-of-flightmass spectrometer (GC×GC-TOF-MS) and fatty acids (FA) using gas chromatography-mass spectrometry (GC-MS). The FA analysis showed that unsaturated FA (UFA) oleic (C18:1n-9) and linoleic acid (C18:2n-6) were the most abundant in milled rice grains, followed by palmitic acid (C16:0). These results infer about the lipid origin of odour-active volatile compounds, which were found to be characterising the group of known fragrant, low amylose and soft-textured rice varieties, including the Jasmine-style indica variety Phka Rumduol (PRD). To identify the genetic determinants of these important traits of quality, in Chapters 4 and 5, quantitative trait loci (QTL) mapping was carried out for the texture and aroma traits in PRD using a population of about 300 F6 recombinant-inbred lines (RIL) derived from an intraspecific cross between PRD and Thmar Krem (TMK), both of which were identified as the most discriminating varieties in Chapter 3. This RIL population was genotyped for single nucleotide polymorphisms (SNPs). QTL analysis revealed large-effect QTLs for AAC, GT and all of the pasting properties. Candidate genes for these QTLs relate back to the starch biosynthesis pathways. Major QTLs were colocalised to the Waxy (Wx) gene and starch synthase IIa (SSIIa) on chromosome 6. Minor QTLs on chromosomes 3 and 8 were identified for AAC, SB, PV and HPC, and at chromosomes 4 and 7 for GT and pasting temperature (PTemp). This chapter has shown that the rice texture is regulated by multiple genes and that although correlations do exist among the routinely measured textural traits, these correlations may not necessarily translate into the already existing molecular markers. Publications included in this thesis...

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LC–MS analysis of phenolic compounds and antioxidant activity of buckwheat at different stages of malting

Cited by 59 publications

References 40 publications

Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as Adjuncts

Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as Adjuncts

First phytochemical and biological study of the ethanolic extract from leaves of Capirona decorticans (Rubiaceae)

Understanding the genetics and chemistry of important quality traits in rice (Oryza sativa L.)

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