Profile of phenolic compounds and antioxidant activity of finger millet varieties

Jiang, Xiang; Apea-Bah, Franklin B.; Ndolo, Victoria; Katundu, Mangani; Beta, Trust

doi:10.1016/j.foodchem.2018.09.120

Cited by 182 publications

(125 citation statements)

References 36 publications

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“…Previous literatures also reported that different test assays of antioxidant activity displayed various results. 33,38,39 In the present study, both FRAP and ABTS methods show the same tendency that CH processing significantly reduced the antioxidant activity of juice, while no remarkable change was observed in all of the samples treated by DHPM. In terms of the · OH method, DHPM treatments demonstrated remarkable higher activity than CH except for those treated under 160 MPa for one pass.…”

Section: Determination Of Antioxidant Capacitysupporting

confidence: 74%

“…As expected, both HPH processing caused a reduction of MPD. The obtained results agreed with those previously reported for various vegetable and fruit juice . Obviously, MPD decreased by a larger extent after DHPM processing at 20 MPa for one pass (MPD = 713 nm) than CH processing (MPS = 887 nm) at the same pressure.…”

Section: Resultssupporting

confidence: 51%

“…This difference among assays can be attributed to the fact that food antioxidant capacity measurement depends on several factors, including the nature of the technology, which free radical generator oxidants is used, and the complexity of the molecular structure evaluated. Previous literatures also reported that different test assays of antioxidant activity displayed various results . In the present study, both FRAP and ABTS methods show the same tendency that CH processing significantly reduced the antioxidant activity of juice, while no remarkable change was observed in all of the samples treated by DHPM.…”

Section: Resultsmentioning

confidence: 99%

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Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

Wang

et al. 2019

J Sci Food Agric

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BACKGROUND Dynamic high‐pressure microfluidization (DHPM) is an emerging and promising technique for continuous production of fluid foods. This study aimed to investigate the influence of DHPM and conventional homogenization (CH) on the quality of peach juice. Processing was performed by passing peach juice through CH at 20 MPa and DHPM at 20–160 MPa for one or three passes. The effect of DHPM pressure and passing number were also assessed. RESULTS The results indicate that DHPM could maintain the antioxidant activity of peach juice much better than CH processing. Total phenolic compounds were decreased by 11.7% and 7.9%–15.8% through CH and DHPM processing in different conditions. Moreover, particle size, non‐enzymatic browning index and turbidity decreased significantly under DHPM and CH processing, and decreased more and more with the increasing of DHPM pressure and treatment times. However, vitamin C content and zeta‐potential did not reveal remarkable variation before and after these two types of processing. CONCLUSION Taken together, DHPM is able to maintain the quality and stability of peach juice, which can be a reliable technological alternative to CH to produce fresh‐like peach juices. © 2019 Society of Chemical Industry

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Section: Determination Of Antioxidant Capacitysupporting

confidence: 74%

Section: Resultssupporting

confidence: 51%

Section: Resultsmentioning

confidence: 99%

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Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

Wang

et al. 2019

J Sci Food Agric

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“…The extract solution was analyzed by HPLC according to methods proposed by Sagdic et al (2011), using a Waters × Terra MS C18 column (250 mm × 4.6 mm, 5 μm particle size), and detected by a Diode Array Detector. The spectra were recorded from 190 to 800 nm and the chromatograms were monitored at 280 and 320 nm (Xiang, Apea-Bah, Ndolo, Katundu, & Beta, 2019). Eluent A was acetic acid/double distilled water (2/98, v/v) and eluent B was methanol.…”

Section: Total Phenolic Content and Phenolic Compounds Analysesmentioning

confidence: 99%

Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine

Liú

Cao

et al. 2019

J Food Process Preserv

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Fresh “Xuxiang” kiwifruit juice with or without pomace was used for fermentation with different levels of glutathione‐enriched inactive dry yeast (g‐IDY). After alcohol fermentation, the glutathione (GSH) content, color parameters, phenolic composition, and antioxidant activities of kiwi wine were determined. The results suggested that the addition of g‐IDY to kiwi juice increased GSH, glutathione disulfide, total GSH concentrations, and the total phenolic content of kiwi wine. No obvious effect on individual phenolic content was found in wine with g‐IDY. The color parameters of wines fermented with pomace were remarkably improved with addition of 100 mg/L and 300 mg/L g‐IDY. The supply of g‐IDY improved the antioxidant activities of kiwi wine fermented with pomace. Principal component analysis suggested that with the same supplies of g‐IDY, wine fermented with pomace was better than wine fermented through pure juice in all measurements. Practical applications The improvements in color and antioxidant capacity of kiwi wine have always been the focus of kiwi wine brewing. Constant improvement in methods which contribute to high quality of kiwi wine provides crucial support for wine industry and even agriculture development. The aim of this study is to investigate the impacts of glutathione‐enriched inactive dry yeast (g‐IDY) on quality of kiwi wine. These results could provide feasible advices about g‐IDY application to kiwi wine for improving the sensory and nutritional properties.

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“…Different regions have different natural environments, and the growth conditions for oil peony are also different. The differences of precipitation, atmospheric temperature, and the nature of the soil in different regions might have an impact on the growth of oil peony . Thus leading to the differences in the content of oligostilbene compounds.…”

Section: Resultsmentioning

confidence: 99%

Profiling and simultaneous quantitative determination of oligostilbenes in Paeonia ostii seed shell from different geographical areas in China and their comparative evaluation

Zhang

Liu

Gao

et al. 2019

Phytochemical Analysis

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Introduction The Paeonia ostii T. Hong & J. X. Zhang seed shell, characterised by a high content of oligostilbenes, is one of the two most important by‐products in the preparation of seed oil. Oligostilbenes are considered characteristic constituents of the genus Paeonia, and can be used in fingerprinting to determine the geographical origin and the quality of raw materials. Objective To develop and optimise a simple and reproducible high‐performance liquid chromatography diode array detection (HPLC‐DAD) method for the simultaneous determination of seven oligostilbenes in P. ostii seed shell from different geographical areas, and to associate the cultivation area. Methodology A validated HPLC method coupled with a DAD detector was performed for the detection and determination of target compounds in the samples. Optimal chromatographic conditions were achieved using an Agilent Zorbax Eclipse SB‐AQ‐C18 column and a gradient elution with acetonitrile and potassium dihydrogen phosphate solution. Results The proposed quantitative method showed appropriate accuracy and precision, and was successfully applied to the routine analysis of seven oligostilbenes and the quality evaluation of 50 P. ostii seed shell samples. There were significant differences between the contents of the seven oligostilbenes in different samples (P < 0.01). Conclusion The results demonstrated that the oligostilbenes were main secondary metabolites in the P. ostii seed shells, and the content of seven components in P. ostii seed shells sourced from different cultivation areas in China was different.

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Profile of phenolic compounds and antioxidant activity of finger millet varieties

Cited by 182 publications

References 36 publications

Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine

Profiling and simultaneous quantitative determination of oligostilbenes in Paeonia ostii seed shell from different geographical areas in China and their comparative evaluation

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