The impact of high-power ultrasound and microwave on the phenolic acid profile and antioxidant activity of the extract from yellow soybean seeds

Đurović, Sanja; Nikolić, Bogdan; Luković, Nevena; Jovanović, Jelena; Stefanović, Andrea B.; Šekuljica, Nataša Ž.; Mijin, Dušan Ž.; Knežević‐Jugović, Zorica

doi:10.1016/j.indcrop.2018.05.078

Cited by 66 publications

(37 citation statements)

References 37 publications

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“…Upon microwave treatment up to 5 min at 75W, ferulic acid was found to decrease continuously. However, with further increase in treatment time and microwave power level ferulic acid was reported to increase (Đurović et al, ). Ferulic acid is most likely remained bound to hemicelluloses during MM treatment, but may have been released from the complex with further increase in the microwave power level.…”

Section: Resultsmentioning

confidence: 99%

The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice

Adulvitayakorn

Hajar-Azhari

Hasan

2019

J Food Process Preserv

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The present work describes the effects of three different heat treatments to extend the shelf life and quality of sugarcane juice. Freshly extracted sugarcane juice samples were thermally treated by microwave heating; thermosonication, and conventional thermal processing to evaluate their effects on microbial loads, physicochemical properties, color changes, and quality parameters such as total phenolic content, antioxidant activity, and reducing sugars. Among all treatments, low power microwave was shown to be the best treatment by completely reducing the microbial loads to nondetection. The treatment was also able to preserve the total phenolic content (3.53), antioxidant activity (21.58), maintain the quality of physicochemical attributes, and minimize the overall color changes (ΔE* 4.76) as compared to other treatments. Overall, the present work provides an overview of alternative sugarcane juice treatments which could also be combined with hurdle technology that can further improve the quality and global market of the juice. Practical applications The present work seeks to improve the acceptance, quality, and shelf life of sugarcane juice by comparing conventional heating, microwave heating, and thermosonication. Currently, there are limited studies that emphasize to improve its quality as sugarcane juice is easily spoiled. The treatments proposed in this study are effective, cheap, more practical, and sustainable to be upscale for the larger production of sugar cane juice. This treatment could also be combined with hurdle technology or packaging technology that can further improve the quality, shelf life, and marketability of the juice.

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Section: Resultsmentioning

confidence: 99%

The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice

Adulvitayakorn

Hajar-Azhari

Hasan

2019

J Food Process Preserv

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“…However, the result indicated that the extraction yield of TPC was not significantly influenced by the ultrasonic time ( p > 0.05), which might due to that the soluble phenolic components had already been extracted completely without ultrasonic assistance. Moreover, in most cases, ultrasound is insufficient to break ester or ether bonds and releases some insoluble bound phenolic components, such as insoluble bound phenolic acid, despite the likelihood that the shearing force generated during cavitation would enhance mass transfer by increasing solid solubility and diffusion of solubilized phenolic components into the solvent (Đurović et al., ).…”

Section: Resultsmentioning

confidence: 99%

Triacylglycerol, fatty acid, and phytochemical profiles in a new red sorghum variety (Ji Liang No. 1) and its antioxidant and anti‐inflammatory properties

Zhang

Gao

et al. 2019

Food Science & Nutrition

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In this study, a new red sorghum variety (Ji Liang No. 1) was investigated for its triacylglycerol ( TAG ) and fatty acid profiles, carotenoid and tocopherol compositions, total phenolic, total flavonoid and phenolic acid contents, and antioxidant and anti‐inflammatory properties. A total of 17 TAG s were identified in the red sorghum oil. Linoleic and oleic acids were the primary fatty acids, contributing more than 80% of the total fatty acids. β‐Carotene was the primary carotenoid at a level of 26.14 μg/g. α‐, γ‐, and δ‐tocopherols were at levels of 0.19, 4.08, and 0.10 μg/g, respectively. Moreover, acetone–water (60:40, v/v) extract of the red sorghum exhibited the greatest total phenolic content of 2.77 mg GAE /g and total flavonoid content of 5.44 mg RE /g. The extract had scavenging capacities against DPPH , ABTS + , and peroxyl radicals and suppressed LPS stimulated IL ‐1β, IL ‐6, and COX ‐2 mRNA expressions in a dose‐dependent manner. Ferulic, p ‐coumaric, isoferulic, and p ‐hydroxybenzoic acids were found in the red sorghum, with ferulic acid as the predominant phenolic acid and mostly in an insoluble bound form. These data indicated a potential utilization of the red sorghum in health‐promoting functional food or supplemental products.

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“…Defatted soybean flour (0.5 g per sample) was mixed with 10 mL of the extraction solvent (a mixture of methanol and 10% hydrochloric acid at a ratio of 85:15% (v/v)). Selection of this extraction mixture was adopted on the basis of our previous research [11]. Extraction was carried out in a shaker (VXR basic VI-BRAX, IKA) overnight.…”

Section: Extraction Of Free Phenolic Acidsmentioning

confidence: 99%

“…The column was thermostatically controlled at 25°C and the flow rate was set to 1 mL/min. A two-component mobile phase was used, comprised of 0.1% formic acid (A) and methanol (B), and the gradient was adopted from Đurović et al [11]. Identification and quantification of the phenolic acids were performed at two wavelengths, at 280 nm for gallic and trans-cinnamic acid, and at 325 nm for p-coumaric, ferulic, chlorogenic and caffeic acids.…”

Section: Quantification Of Individual Phenolic Acidsmentioning

confidence: 99%

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Enhancement of antioxidant activity and bioactive compound contents in yellow soybean by plant-extract-based products

Đurović

Dragičević

Waisi

et al. 2019

ARCH BIOL SCI BELGRA

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Polyphenols present in different plant cell organelles increase the resistance of plants to various types of environmental stresses. We investigated the possibility of increasing the content of bioactive compounds in the seed of yellow soybean variety Laura. The soybean was treated during vegetation with five products based on plant extracts, on the assumption of enrichment of plants with various nutrients. Soybean flour extracts were screened spectrophotometrically for total phenolic content and antioxidant activity. The antioxidant activity was evaluated using three methods. The content of phenolic acids was determined by HPLC, and the raw protein content was estimated by the Kjeldahl method. Depending on the treatment, variations in the quantity of individual phenolic acids with up to 90% higher concentration as compared to the control were observed. Controlled usage of certain plant extracts can increase the concentration of the target group of bioactive compounds in the samples. The synergistic effect of proteins and phenolic compounds on the antioxidant activity of extracts was detected. The results of this study are not only important from the aspect of plant resistance to various types of stress, but also when considering soybean as a functional food.

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The impact of high-power ultrasound and microwave on the phenolic acid profile and antioxidant activity of the extract from yellow soybean seeds

Cited by 66 publications

References 37 publications

The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice

The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice

Triacylglycerol, fatty acid, and phytochemical profiles in a new red sorghum variety (Ji Liang No. 1) and its antioxidant and anti‐inflammatory properties

Enhancement of antioxidant activity and bioactive compound contents in yellow soybean by plant-extract-based products

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