Metabolomics provide a novel interpretation of the changes in flavonoids during sea buckthorn (Hippophae rhamnoides L.) drying

Geng, Zhihua; Wang, Jun; Zhu, Lichun; Yu, Xian-Long; Zhang, Qian; Li, Mengqing; Hu, Bin

doi:10.1016/j.foodchem.2023.135598

Cited by 16 publications

(9 citation statements)

References 39 publications

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“…IR-HAD and VPD licorice samples had the second-highest TPC content, while HAD samples had the lowest. This may be because licorice was exposed to high-temperature air for a long time with sufficient oxygen, which accelerated the oxidation process and led to the reduction of flavonoid content [ 43 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Different Drying Methods on Drying Characteristics and Quality of Glycyrrhiza uralensis (Licorice)

Zhu

Yang

et al. 2023

Foods

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Large amounts of waste result from licorice mold rot; moreover, prompt drying directly influences product quality and value. This study compared various glycyrrhiza drying methods (Hot air drying (HAD), infrared combined hot air drying (IR-HAD), vacuum freeze drying (VFD), microwave vacuum drying (MVD), and vacuum pulsation drying (VPD)) that are used in the processing of traditional Chinese medicine. To investigate the effects of various drying methods on the drying characteristics and internal quality of licorice slices, their color, browning, total phenol, total flavonoid, and active components (liquiritin and glycyrrhizic acid) were chosen as qualitative and quantitative evaluation indices. Our results revealed that VFD had the longest drying time, but it could effectively maintain the contents of total phenol, total flavonoid, and liquiritin and glycyrrhizic acid. The results also showed that VFD samples had the best color and the lowest degree of browning, followed by HAD, IR-HAD, and VPD. We think that VFD is the best approach to ensure that licorice is dry.

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Section: Resultsmentioning

confidence: 99%

Effects of Different Drying Methods on Drying Characteristics and Quality of Glycyrrhiza uralensis (Licorice)

Zhu

Yang

et al. 2023

Foods

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“…The results revealed that the total flavonoid content of sea buckthorn was inversely proportional to the drying temperature. Sea buckthorn had the highest flavonoid content after drying at 60 • C, which could be attributed to the lower drying temperature at the later stage, which allowed heat-sensitive flavonoids to be maintained to a greater extent than other components [34]. After drying, the phenolic contents demonstrated a notable decline with an increase in the drying temperature, similar to that of the flavonoids.…”

Section: Quality Evaluation During the Third-drying Stagementioning

confidence: 88%

Staged Temperature- and Humidity-Controlled Combined Infrared Hot-Air Drying (TH-IRHAD) of Sea Buckthorn Reduces Drying Time, Energy Consumption, and Browning

Zhu,

Ji,

et al. 2024

Agriculture

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Sea buckthorn has garnered significant attention owing to its nutritional richness; however, it has a limited shelf life. In this study, the drying process of sea buckthorn was categorized into the first-, second-, and third-drying stages. Regression models were employed to examine the effects of the drying temperature, relative humidity of the medium, and prolonged high humidity retention on various parameters during the first- and second-drying stages. Comparative analysis revealed that the optimal drying conditions for the first-drying stage of sea buckthorn were a drying temperature of 80 °C, relative humidity of 28%, and high humidity retention time of 84 min. In the second-drying phase, the optimal conditions were a drying temperature of 78 °C, a relative humidity of 17%, and a high humidity retention time of 84 min. One-way optimization revealed that the optimal drying temperature for the third-drying stage was 70 °C. The implementation of temperature- and humidity-controlled infrared hot-air drying (TH-IRHAD) techniques considerably improved the outcomes. Specifically, the drying time, energy consumption, and degree of browning decreased by 34.43%, 36.29%, and 21.43%, respectively, whereas the brightness, rehydration ratio, total flavonoid content, and total phenol content increased by 8.94%, 16.99%, 20.57%, and 28.32%, respectively. Staged TH-IRHAD substantially reduced the drying duration, increased the efficiency, and enhanced the drying quality.

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“…It was possible for the enzymes to be active during the prolonged drying time and to contribute to the increase in flavonoids. At temperatures between 60 and 80 • C, the length of drying time probably affected the formation of flavonoids, which is not the case for drying at 90 • C. Geng et al [44] have also reported an increase in specific flavonoids, including kaempferol, isorhamnetin, and quercetin, during hot air-drying of sea buckthorn (Hippophae rhamnoides L.) down to a moisture content below 10%, so that in general, the drying process may be considered favorable to enhance the quality of dehydrated red cabbage with respect to flavonoids content. Recently, eriodictyol-7-O-rutinoside-4 -O-sophoroside, belonging to the class of dihydroflavone, has been reported as a major flavonoid component in red cabbage [45].…”

Section: Bioactive Compoundsmentioning

confidence: 99%

Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures

Vega-Galvez,

Gomez-Perez,

Zepeda

et al. 2023

Antioxidants

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Parkinson’s disease (PD) is the second most common neurodegenerative disorder, and no efficient therapy able to cure or slow down PD is available. In this study, dehydrated red cabbage was evaluated as a novel source of bio-compounds with neuroprotective capacity. Convective drying was carried out at different temperatures. Total phenolics (TPC), flavonoids (TFC), anthocyanins (TAC), and glucosinolates (TGC) were determined using spectrophotometry, amino acid profile by LC-DAD and fatty acid profile by GC-FID. Phenolic characterization was determined by liquid chromatography-high-resolution mass spectrometry. Cytotoxicity and neuroprotection assays were evaluated in SH-SY5Y human cells, observing the effect on preformed fibrils of α-synuclein. Drying kinetic confirmed a shorter processing time with temperature increase. A high concentration of bio-compounds was observed, especially at 90 °C, with TPC = 1544.04 ± 11.4 mg GAE/100 g, TFC = 690.87 ± 4.0 mg QE/100 g and TGC = 5244.9 ± 260.2 µmol SngE/100 g. TAC degraded with temperature. Glutamic acid and arginine were predominant. Fatty acid profiles were relatively stable and were found to be mostly C18:3n3. The neochlorogenic acid was predominant. The extracts had no cytotoxicity and showed a neuroprotective effect at 24 h testing, which can extend in some cases to 48 h. The present findings underpin the use of red cabbage as a functional food ingredient.

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Metabolomics provide a novel interpretation of the changes in flavonoids during sea buckthorn (Hippophae rhamnoides L.) drying

Cited by 16 publications

References 39 publications

Effects of Different Drying Methods on Drying Characteristics and Quality of Glycyrrhiza uralensis (Licorice)

Effects of Different Drying Methods on Drying Characteristics and Quality of Glycyrrhiza uralensis (Licorice)

Staged Temperature- and Humidity-Controlled Combined Infrared Hot-Air Drying (TH-IRHAD) of Sea Buckthorn Reduces Drying Time, Energy Consumption, and Browning

Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures

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