Analysis and characterization of aroma‐active compounds of Schizandra chinensis (omija) leaves

Volatile components from leaves of Schizandra chinensis (omija), a native plant of Korea, were extracted by simultaneous distillation–extraction (SDE) and analyzed by gas chromatography–mass spectrometry (GC‐MS) using two types of capillary column with different polarities (DB‐5MS and DB‐Wax). The GC‐MS analysis of volatile compounds obtained by SDE revealed that germacrene D is the most abundant compound (22.6%) in omija leaves, followed by β‐elemene (17.4%), (E)‐2‐hexenal (8.7%), and (E)‐β‐ocimene (7.2%). Aroma‐active compounds were determined by gas chromatography–olfactometry (GC‐O) using the aroma‐extract‐dilution analysis method. (E,Z)‐2,6‐Nonadienal (cucumber) was the most intense aroma‐active compound due to its higher flavor‐dilution factor (243–729) than any other compound. (Z)‐3‐Hexenal (green/apple), (E)‐2‐hexenal (green/fruity), and (E)‐β‐ocimene (wither green/grass) were also identified as important aroma‐active compounds by GC‐O. In addition, the volatile compounds were extracted by solid‐phase microextraction (SPME), and the quantitative analysis of the SPME samples gave slightly different results, depending on the type of SPME fiber, compared with those from SDE, However, the aroma‐active compounds identified in SPME were similar to those in SDE. Copyright © 2004 Society of Chemical Industry     

Composition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits

Food Science and Biotechnology - To develop a beverage with high antioxidant capacity and desirable sensory characteristics, Schisandra chinensis (omija) fruits were added to ale type beer at...     

Structural Identification and Antioxidant Properties of Major Anthocyanin Extracted from Omija (Schizandra chinensis) Fruit

ABSTRACT:  Omija ( Schizandra chinensis ) is used as an ingredient in traditional medicine in East Asia. It is consumed as tea and wine and display pinkish-red color and beneficial physiological activity. However, the origin of Omija's unique color and bioactivity has not been studied extensively and its application is very limited. Thus, it was required to determine the chemical structure of major phenolic compounds of Omija fruit and evaluate their antioxidant activity. The colorants extracted from a domestic Omija cultivar were concentrated by a Sep-pak® Plus C₁₈ cartridge. A major high-performance liquid chromatography (HPLC) peak of anthocyan represented 94.1% of total absorbable compounds at 520 nm, which was further identified by LC-ESI-MS. The mass-to-charge ratio ( m/z ) of the major anthocyan was determined to be 727. Highly pure anthocyan fraction with a semipreparative HPLC was acid-hydrolyzed, and the sugar moieties linked to anthocyan (cyanidin) were characterized by thin layer chromatography (TLC) and high-performance anion exchange chromatography (HPAEC) analyses. The linkage patterns of sugars and core cyanidin structure were determined by ¹H- and ¹³C-NMR analyses. Antioxidant activity of the extract and the purified anthocyanin was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) methods. As a result, the structure of the purified colorant was identified as Cya-3- O -xylrut. At the same molar level of the samples tested, the purified Cya-3- O -xylrut (31.2% and 39.2%) had substantially greater antioxidant activity than l -ascorbic acid (17.1% and 10.1%) from DPPH and ABTS methods, respectively. In this study, Omija colorant mostly consisted of Cya-3- O -xylrut explained 86% (DPPH) and 98% (ABTS) of total antioxidant activity derived from water extract from Omija.     

Antioxidant activity of medicinal plant extracts in cookies

The antioxidant activity of ethanolic extracts of parsley, buckthorn, mint, caraway, and their mixture "Vitalplant" was evaluated, and the potential of "Vitalplant" mixture extract to retard the process of lipid oxidation in cookies was tested. The antioxidant activity was estimated by 2 direct (ESR) and 4 indirect (spectrophotometric) tests and correlated with the total phenolic and flavonoid content. The potential of "Vitalplant" mixture extract to retard the process of lipid oxidation in cookies was measured by thiobarbituric acid (TBA)-reactive-substances assay (TBARS) and DPPH˙ (1,1-diphenyl-2-picryl-hydrazyl) test. Significantly different (P < 0.05) amounts of total phenolics were found among extracts in the following order: mint > buckthorn > "Vitalplant" > parsley > caraway. Total flavonoid content varied from 0.510% (parsley) to 2.05% ("Vitalplant"). A statistically significant correlation was found between IC(50) values on DPPH˙ and total flavonoid content of the samples (r=- 0.94, P < 0.05) and between IC(50) values on DPPH˙ and IC(50) values on O(2) (·-) scavenging activity (r= 0.89, P < 0.05). A correlation between reducing activity and total phenolic content was found to be positive and statistically significant (r= 0.94, P < 0.05). "Vitalplant" mixture exhibited a relatively high antioxidant activity in most of the tests, which can be explained by synergistic effects of the ingredients of which it is composed. Finally, "Vitalplant" extract addition (2%, 4%, and 6%) improved antioxidant activity and oxidative stability of the cookies in dose-dependent manner. PRACTICAL APPLICATION: Supplementation of cookies with a mixture of Petroselini fructus, Frangulae cortex, Mentha piperitae folium, Carvi fructus can retard the process of lipid oxidation and elevate antioxidant activity of the final product.     

木瓜抗氧化活性研究

采用DPPH法、ABTS法和FRAP法三种测定法对木瓜叶和木瓜果实体外抗氧化活性进行综合评价,并分析其总多酚与总黄酮含量与抗氧化活性的关系。结果表明:木瓜6个提取物中,木瓜叶乙酸乙酯部位清除ABTS自由基及还原Fe3+（IC50=6.66μg/mL,TEAC=1293.25μmol/g）最强,其中,清除ABTS自由基活性和阳性对照BHT（IC50=6.56μg/mL）相当,还原Fe3+能力低于BHT（TEAC=2503.17μmol/g）;木瓜果实乙酸乙酯部位清除DPPH自由基（IC50=48.99μg/mL）能力最强,弱于阳性对照BHT（IC50=24.49μg/mL）。木瓜叶乙酸乙酯部位清除ABTS自由基及还原Fe3+的能力可能与其多酚、黄酮含量高有关,木瓜果实乙酸乙酯部位清除DPPH自由基的能力可能也与其多酚、黄酮含量高有关。      

Antioxidant and anti-adipogenic activities of chestnut (Castanea crenata) byproducts

Food Science and Biotechnology - The antioxidant and anti-adipogenic activities of chestnut byproducts were evaluated. At 100 μg/mL, the methanol extract (ME) scavenged 34.2% of DPPH and 78.8%...     

Antioxidant activities of polyphenols from sage (Salvia officinalis)

The antioxidant activities of the sage polyphenols, consisting of flavone glycosides and a range of rosmarinic acid derivatives, were evaluated for their capacity to scavenge DPPH and superoxide anion radicals and also to reduce Mo(VI) to Mo(V). The rosmarinic acid derivatives all showed potent antioxidant activity in three test systems and their capacity to reduce Mo(VI) to Mo(V) and their superoxide radical scavenging activities, with values ranging from 220 to 300 SOD units/mg, in particular, were 4–6 and 15–20 times greater than trolox, respectively. The high SOD activity of rosmarinic acids could be attributed to the radical-scavenging catechols and the xanthine oxidase-inhibiting caffeic acid moieties contained in them. The antioxidant activity of the flavonoids was variable and those with a catechol B-ring (luteolin glycosides) were more active than those without (apigenin glycosides).     

Physicochemical and sensory characteristics of cookies containing residue from king palm (Archontophoenix alexandrae) processing

The aim of this study was to evaluate the chemical properties of the flours prepared with residues from organic king palm processing, and also to determine the cookie-making performance of residue blends from organic king palm processing and wheat flour, as well as the effect of the blends on the consumers' acceptance and purchase intent of high-fibre cookies. The king palm flours (PFs) contained high contents of total dietary fibre and total ash. Blends containing 0%, 10%, 15%, 20% and 25% of either PF or sieved king-palm flour (SPF) replacing wheat flour were prepared. The total dietary fibre content of the cookies ranged from 4 to 7 g (100 g)⁻¹ on a dry-matter basis. The level of these components improved with increased amounts of PF and SPF in the blends. All the cookies were acceptable and approved in relation to purchase intent.     

Amaranth functional cookies exert potential antithrombotic and antihypertensive activities

In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC₅₀ values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL⁻¹ protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers.     

Antioxidant and antiviral activities of lipophilic epigallocatechin gallate (EGCG) derivatives

The water soluble green tea polyphenol epigallocatechin gallate (EGCG) was lipophilised by esterification with different fatty acids for expanded applications. Four lipophilic ester derivatives of EGCG, namely EGCG-O-tetrastearate, EGCG-O-tetraeicosapentaenoate, EGCG-O-tetradocosahexaenoate, and EGCG-O-octabutyrate, were prepared and evaluated for their antioxidant and antiviral activities in vitro. Incorporation of fatty acids, especially the long chain polyunsaturated fatty acids (PUFA), into EGCG resulted in increased peroxyl radical scavenging activity, as measured by ORAC (oxygen radical absorbance capacity) assay, and metal chelation capacity. However, the esters exhibited decreased reducing power. Antiviral activities of EGCG derivatives were remarkably higher than the parent EGCG molecule, which showed relatively weak effects. The EGCG–PUFA esters were 1700-fold more effective in inhibiting hepatitis C virus (HCV) protease than the positive control embelin. The derivatives also acted as α-glucosidase inhibitors, suggesting their potential in anti-HIV (human immunodeficiency virus) treatment. The results suggest that ester derivatives of EGCG with improved bioactivities may serve as excellent functional food ingredients and natural health products. Moreover, the omega-3 PUFA in the derivatives may also render additional or synergistic health benefits.     

Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)

Chickpea protein hydrolysate (CPH) was fractionated by gel filtration on Sephadex G-25. The antioxidant and free radical-scavenging activities of four CPH fractions (Fra.I, Fra.II, Fra.III, and Fra.IV) were measured using reducing power, inhibition of linoleic acid autoxidation, and 1,1-diphenyl-2- pycrylhydrazyl (DPPH)/superoxide/hydroxyl radical-scavenging assay. The antioxidant activity of Fra.IV (81.13%) was closer to that of α-tocopherol (83.66%) but lower than that of BHT (99.71%) in the linoleic acid oxidation system. Amino acid analyses showed that Fra.IV with the strongest antioxidant activity also had the highest total hydrophobic amino acids content (38.94% THAA) and hydrophobicity (125.62 kcal/mol amino acid residue) compared with the other three fractions. The molecular weight distribution of Fra.IV was found to vary from 200 to 3000 Da.     

粤式杏仁饼干燥动力学及其品质变化

为建立粤式杏仁饼合理的焙烤工艺,以洞道干燥设备模拟工业化隧道式烤炉的焙烤环境,选择热风温度分别为80、100、120和140℃,将杏仁饼热风干燥曲线与基于薄层干燥模型的干燥曲线进行拟合,同时探究杏仁饼焙烤过程的品质变化。研究结果表明:所有杏仁饼的干燥过程都处于降速阶段。水分有效扩散系数D_(eff)介于8.32×10~(-9)~2.496×10~(-8)m~2/s,随着温度升高而升高。不同热风温度下的D_(eff)存在显著差异(P0.05)。采用6种薄层干燥模型进行了数据拟合,确定Page方程为优选干燥模型(平均R~2=0.997)。成品品质分析表明,120℃和140℃干燥的杏仁饼硬度没有显著差异(P0.05),但与80℃和100℃下干燥的杏仁饼硬度差异显著(P0.05);80℃干燥前后咀嚼性没有明显变化(P0.05),而100~140℃则会显著提高咀嚼性(P0.05)。不同干燥温度下杏仁饼的内聚性、色泽都有显著差异(P0.05)。从感官评价结果来看,120℃下干燥品质较好。对于低水分含量的杏仁饼而言,其内部为多孔结构,并非提高温度就能缩短干燥时间。在工业化生产过程中,应该从节能、水分迁移的速度和方向、杏仁饼的品质变化等方面综合考量进行烘焙条件的选择。     

The quality and sensory attributes of cookies supplemented with fluted pumpkin (Telfairia occidentalis Hook) seed flour

Replacing wheatflour (WHF) with defatted fluted pumpkin (Telfairia occidentalis Hook) seed flour (FPF) at levels of 0–25% was investigated for its effect on chemical, physical, sensory and nutritional properties of cookies (biscuits). Protein quality was evaluated by using weanling albino rats fed a diet of cookies, which were formulated to supply 10% protein, with a casein diet as a control. Up to 15% substitution of WHF with FPF produced acceptable cookies with spread ratio, hardness, colour and flavour similar to the control (100% WHF) cookies. Use of higher levels (20–25%), however, resulted in reduction in these quality attributes. When WHF was replaced with 15% FPF, there was an increase of 84.6% in crude protein, 62.9% in calcium, 131.0% in potassium and 61.6% in phosphorus contents of composite cookies. There were no significant (P > 0.05) differences between the values obtained for protein efficiency ratio, net protein ratio and true digestibility of cookie diets containing 15–20% FPF, and casein when fed to rats.     

Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten-free cookies

The replacement of the blend of rice flour (70%) and corn starch (30%) with king palm flour [ Archontophoenix alexandrae (F. Muell.) H. Wendl. and Drude] at levels of 0–30% was investigated for its effects on the chemical and physical characteristics of gluten-free dough and cookies. Cookies containing 10, 20 and 30% of king palm flour were analysed by twenty-one celiac consumers through preference-ranking test. Ash, minerals, and dietary fibre contents increased in cookies that were added with king palm flour. Compared with the control dough, the incorporation of king palm flour increased the firmness and decreased the adhesiveness of dough samples. The incorporation of king palm flour increased the hardness of cookies in relation to the control dough. None of the cookies differed significantly ( P  > 0.05) in the lightness (L*) parameter. All formulations produced cookies with hue angles around 60, which indicate a tendency to brown colour. The study reveals that the incorporation of king palm flour showed desirable results in nutritional characteristics, because of the increase of the dietary fibre and minerals contents. In this study, the cookies preferred by celiac consumers were those containing 10 and 20% of king palm flour ( P  > 0.05).     

全苦荞曲奇品质提升研究与应用

苦荞类食品的研究与开发对改善我国居民食物结构,促进民众健康状况具有重要意义。研究以全苦荞粉替代面粉,不加碱性膨松剂的改良配方,通过单因素试验、正交试验和感官评价对影响全苦荞曲奇品质的诸因素进行分析,得出2组较优配方。新配方产品不仅保持曲奇原有口味、质感,克服了苦荞味苦色暗的缺憾,且证明全苦荞曲奇生产工艺可行。同时2个配方产品的营养价值均有所改善,使其成为具有降低血液胆固醇作用的大众食品。     

Antioxidant capacity,phenolic compound content and sensory properties of cookies produced from organic grape peel (Vitis labrusca) flour

The by-products of the food industry can be used as nutrient source to improve the nutritional characteristics of other food products. This study aimed to investigate the chemical composition, antioxidant activity and phenolic compound content of organic grape peel flour in cookies using response surface methodology. Composition analysis using different assays (DPPH, ABTS, FRAP, ORAC) revealed that this flour was low in calories (180.22 ± 0.25 kcal%), with low dietary fibre content (50.10 ± 0.01 g%) and high antioxidant capacity. The total phenolic compound analysis showed high values of phenolic compounds (1063.58 ± 8.09 mg%), consisting of resveratrol (54.27 ± 0.79 mg%), epicatechin (43.94 ± 0.90 mg%) and chlorogenic acid (35.70 ± 1.47 mg%). A 2³ factorial experimental design was formulated to optimise the ingredients for cookie production. The resulting cookies presented high acceptance and good sensory properties, confirming that organic grape flour did not interfere with product acceptability. Thus, cookies with an acceptable quality and improved nutrition can be prepared using organic grape peel flour.     

罗非鱼鱼肉及组分蛋白酶解产物的抗氧化特性

采用胃蛋白酶、中性蛋白酶、Alcalase2.4L碱性蛋白酶分别酶解罗非鱼肉蛋白,研究比较不同蛋白酶在1、2、4、6、8h对罗非鱼肉蛋白的酶解效果及产物的抗氧化活性,结果表明:3种酶的酶解产物都具有一定的抗氧化活性,中性蛋白酶酶解产物的水解度和蛋白回收率最高,胃蛋白酶酶解产物对DPPH自由基和羟自由基的清除效果最好;综合各项指标选择中性蛋白酶对罗非鱼肉的组分蛋白(肌原纤维蛋白、肌浆蛋白、基质蛋白)进行4h酶解,研究比较不同组分蛋白的酶解效果及产物的抗氧化活性,结果表明:组分蛋白中基质蛋白酶解产物的蛋白回收率最高,为89.8%,肌原纤维蛋白酶解产物的水解度最高,为10.1%,肌浆蛋白酶解产物的抗氧化活性最好,羟自由基和DPPH自由基的IC50值分别为12.352mg/m L和3.554mg/m L。      

Antioxidant and immunomodulatory activities of polysaccharides from moxa (Artemisia argyi) leaf

The purpose of the current study was to characterize the polysaccharides isolated from the moxa (Artemisia argyi) leaf and investigate their bioactivities. The molecular weights of the purified polysaccharides were at a range from 6,000 to 10,000 Da and consisted mostly of carbohydrates (>90%), mainly the monosaccharide of xylose, arabinose, mannose, and glucose. The isolated polysaccharides were further fractionated to form 4 subfractions and all of the subfractions exhibited high antioxidant capability on both hydroxide (IC₅₀ ranging from 8 to 18 μg/mL) and superoxide anion radicals (IC₅₀ ranging from 10 to 30 μg/mL). The moxa leaf polysaccharides were also capable of enhancing the Concanavallin A (ConA)-induced T cell proliferation, but not the lipopolysaccharides (LPS)-induced B cell proliferation in the in vitro immunological tests. Furthermore, the polysaccharides also strongly facilitate ConA-induced secretion of interferon-γ (IFN-γ) and interleukin-2 (IL-2) in a dose-dependent manner. The results suggested that the moxa leaf polysaccharides may have potential applications as antioxidants and immune enhancers.