Phenolic profile and carbohydrate digestibility of durum spaghetti enriched with buckwheat flour and bran

The potential of common buckwheat flour (Supreme) and bran (Farinetta) in improving upon the phenolic and antioxidant properties of durum spaghetti was investigated. The cooking quality and carbohydrate digestibility of products were also studied. Significantly large increments of between 114 and 522% for total phenolic content (TPC), 50 and 242% for total flavonoids content (TFC), and over 359% for 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity were recorded for uncooked experimental spaghetti samples over the control. Farinetta contributed more phenolic and antioxidant compounds than Supreme flour. Processing and cooking resulted in decreases in phenolic content and antioxidant activity. Cooking losses of up to 8.8% were recorded for the experimental samples and were higher in Farinetta-substituted products. These were generally higher than that of the control (6.3%). The introduction of buckwheat increased carbohydrate digestibility of products, but at the same time, resulted in an overall lower amount of reducing sugars after 120 min of in vitro hydrolysis. Results show that the phenolic and antioxidant properties of durum spaghetti fortified with buckwheat milling fractions can compare favourably with those of 100% whole buckwheat soba pasta, and at the same time, maintain a higher cooking quality due to the presence of semolina.     

Antioxidant potential of wheat flour chapattis as affected by incorporating barley flour

Whole wheat flour was replaced with whole barley flour at levels of 28, 56 and 84 g/100 g to prepare chapattis and their antioxidant properties were evaluated before and after baking. The total phenolic content (TPC) in wheat flour was 2062 μg ferulic acid equivalents/g, total flavonoid content (TFC) was 966 μg catechin equivalents/g and antioxidant activity was 12.3% and they increased by 57.1, 101 and 22.6%, respectively upon incorporating barley flour at the highest level. Baking significantly decreased the TPC by up to 17.0% and TFC by up to 30.7% however the AOA increased by 13%. Barley flour incorporation significantly increased the reducing power which upon baking showed an insignificant decrease. Polyphenol oxidase (PPO) activity significantly increased by up to 109% upon incorporating barley flour however baking lowered PPO activity by 67.9%. Chapattis containing barley flour can be used to deliver the bioactive components of barley.     

Physicochemical,functional and antioxidant properties of flour from pearl millet varieties grown in India

Indian pearl millet varieties were selected, milled to flour and studied for their proximate composition, hunter color, functional, and antioxidant properties. Proximate composition and hunter color values differed significantly (p < 0.05) among varieties. Hunter L* value was found the highest for HHB-223 flour whereas a*, b* and ΔE was the highest for W-445 flour. Flours also showed significant variations in their total phenolic content (TPC), total flavonoids content (TFC), antioxidant activity (DPPH) and metal chelating activity. Variety GHB-732 showed the highest values for TPC (3137 µg GAE/g) and DPPH (46.7 %) activity. TFC was, however, found the highest for HC-10 (2484 µg CE/g) variety. Several significant correlations were observed among different flour properties as revealed by both pearson correlations and principal component analysis. Formulation of chapatti resulted in decrease in TPC, TFC, DPPH values when compared to its flour. However, reverse was observed for metal chelating activity.     

Structural characterization and functional properties of egg white protein treated by electron beam irradiation

This study investigated the functional properties and structural characteristics of egg white protein (EWP) powder treated by electron beam irradiation (EBI) at the doses of 5, 10, 20, 30, 50, 70 and 100 kGy. In comparison with the untreated sample (0 kGy), the EBI-induced EWP showed generally better solubility and higher antioxidant capacity by ABTS•⁺ radical scavenging assay. Furthermore, the emulsifying activity index of EBI-induced EWP increased with increased EBI dose, reaching the maximum value of 15.8 ± 0.4 m²/g at 100 kGy. The emulsifying stability index and ϛ-potential of EBI-induced EWP showed fluctuating tendencies. These functional property changes of protein were attributed to the conformational changes caused by EBI. SDS-PAGE patterns confirmed that high-dose EBI would result in protein depolymerization to low-mass molecules at 11 kDa, contributing to the increased solubility. Circular dichroism data demonstrated that EBI-induced EWP exhibited partial denaturation and a flexible structure, which was responsible for the improved emulsifying properties. Fluorescence spectra revealed that high EBI doses led to an increase in the polar environment around tryptophan, which could enhance the solubility and antioxidant activity of EWP. In addition, high EBI doses decreased the content of free and total sulphydryl groups, and changed the intermolecular forces of protein, including ionic bonds, hydrogen bonds, hydrophobic interactions, and disulfide bonds. These findings can provide solid support for practical applications of EBI technology in EWP food processing.     

Antioxidant and Anti-diabetic Properties of Caryota Urens (Kithul) Flour

Starch extracted from pith of Caryota urens L. (Family: Arecaceae) palm is known as “Kithul flour” and is claimed to have health benefits according to folklore and Ayurveda. Antioxidants are believed to possess numerous health benefits. However, as yet, health benefits of C. urens flour have not been scientifically investigated. Antioxidant properties of C. urens flour were tested using different in vitro assays namely, 2,2-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS⁺), ferric reducing antioxidant power, oxygen radical absorbance capacity and ferrous ion chelating assays. Total Phenolic Content (TPC) and Total Flavonoid Content (TFC) were also evaluated. Anti-diabetic properties were estimated using alpha amylase and alpha glucosidase enzyme inhibition assays. Dried methanolic extracts of both boiled and raw samples were used in all assays. Results of the study showed that C. urens flour possess free radical scavenging activity(raw 0.02± 0.01 and boiled 0.04±0.01 mg trolox equivalent (TE)/ g flour), electron donating reducing power (raw 0.10±0.03 and boiled 0.36±0.11 mg TE/g flour), oxygen radical absorbance capacity (raw 2.29± 0.71 and boiled 192.3 ± 57.71 mg TE/1 g flour) and metal ion chelating capacity (raw 0.03±0.01 and boiled 0.14±0.04 mg EDTA equivalents /g flour) exhibiting its antioxidant potential. TPC (raw 1.1±0.3 and boiled 5.12 ± 1.89 mg GAE/g flour) and TFC (raw 1.65 ± 0.47 and boiled 6.69 ± 1.27 μg QE/g flour) which are said to be contributed to antioxidant activities were also found. In addition, boiled flour which is generally consumed as a food has shown higher antioxidant activity. Caryota urens flour did not contain marked anti-diabetic properties. It is evident from results that Caryota urens flour has moderate antioxidant property which may associate with its traditional health claims.     

Cookie making behavior of wheat–barley flour blends and effects on antioxidant properties

Refined wheat flour was replaced with whole barley flour at varying levels and the blends were evaluated for their cookie making behavior. The spread factor of cookies decreased as the proportion of barley flour increased while snap force and water activity increased significantly upto 114.7 N and 0.397 in only barley flour cookies. Increasing levels of barley flour lead to a significant decrease in L^∗ and b^∗ values of cookie dough. Peak viscosity (PV) and final viscosity (FV) increased significantly as the levels of barley flour increased. A significant increase in antioxidant activity (AOA), total phenolic content (TPC), metal chelating activity (MCA), reducing power (RP) and total flavonoid content (TFC) was observed as the proportion of barley flour increased. Baking lead to a significant decrease in TPC and TFC whereas AOA, MCA and RP increased. Baking lead to a significant increase in the non-enzymatic browning index of cookies.     

Effect of thermal and non-thermal processing on antioxidant potential of cowpea seeds

Legumes are a good source of bioactive components, besides being nutrient dense. These components have antioxidant properties and have a protective role against free radicals. Legumes like cowpeas are usually consumed after certain processing, so the present study was intended to assess antioxidant property of selected four cultivars of cowpea after going through various thermal (autoclaving, microwave, boiling, and roasting) and non-thermal (soaking and fermentation) processings. Thermal processing reduced total phenolic content (TPC), total flavonoid content (TFC), and ferric reducing antioxidant power (FRAP) in all cultivars with respect to antioxidant activity of raw cultivars, while DPPH scavenging activity increased after all thermal treatments excluding few thermal processings. Non-thermal processing revealed increase in TPC, DPPH scavenging activity, and FRAP values, while TFC content showed a decreasing trend. A moderately high correlation between TPC and DPPH scavenging activity was observed in both kinds of thermal treatments indicating the role of phenolic compounds for antioxidant activity. It was concluded from the study that fermentation processing has promising effects on retention and enhancement of antioxidant activity of cowpea cultivars.     

Total phenolic and total flavonoid content,antioxidant activity and sensory evaluation of pseudocereal breads

The aim of the study was to investigate the effect of adding (in two different doses 15% and 30%) pseudocereal (buckwheat, amaranth and quinoa) flour on the antioxidant properties and sensory value of breads. Buckwheat flour had the highest phenolic content (7.25 ± 0.23 mg/g dw). The content of total flavonoids in flours was about 2–4 fold higher when compared to breads. The addition of buckwheat flour to wheat bread, particularly in higher dose, was more effective in enhancing antioxidant activity, as evaluated by means of FRAP and DPPH, which increased by 2.36 fold, and 3.64 fold respectively, in comparison with other pseudocereal flours (amaranth, quinoa), which caused, in higher doses, the changes of above parameters within the ranges 1.20–1.79 fold, and 0.60–1.71 fold. Analysis of sensory results of breads showed that addition of buckwheat flour to the dough might improve subjective properties of bread and increase acceptable quality attributes such as taste, colour or odour. All these observations suggest that addition of buckwheat flour into bread can improve antioxidant as well as sensory properties of bread. Bread fortified with pseudocereal flours, and especially with buckwheat flour, may be placed on the market as a functional food.     

Physicochemical properties,antioxidant activity and cellular protective effects of honeys from southern Africa

The southern Africa region is a region of unique floral biodiversity; this study was undertaken to address the limited knowledge regarding the physiochemical, antioxidant activity and the ability of these honeys to protect biomolecules and cells against oxidative damage. The physicochemical properties, total polyphenolic and flavonoid content (TPC and TFC), catalase and antioxidant activity (DPPH, TEAC, and ORAC assays) of 13 representative honey samples was determined. Biological and cellular protection was investigated using the erythrocyte haemolysis, the pBR322 plasmid, as well as the dichlorofluorescein diacetate (DCFH-DA) assays in SC-1 and Caco-2 cells. High TPC, TFC, catalase and antioxidant activity was obtained, and all honeys protected DNA, erythrocytes and cells in vitro. Colour, TPC, TFC and antioxidant activity correlated well but no correlation was seen between these parameters and catalase activity, biological and cellular effects. Nevertheless, honeys with high catalase activity and/or are dark in colour with high TPC, TFC and/or antioxidant activity did show the highest degree of biological and cellular protection.     

Impact of different solvents on the recovery of bioactive compounds and antioxidant properties from lemon (<Emphasis Type="Italic">Citrus limon</Emphasis> L.) pomace waste

The effects of different solvents on the recovery of (i) extractable solids (ES), (ii) total phenolic compounds (TPC), (iii) total flavonoid content (TFC), (iv) vitamin C, and (v) antioxidant activity from lemon pomace waste were investigated. The results revealed that solvents significantly affected the recovery of ES, TPC, TFC, and antioxidant properties. Absolute methanol and 50% acetone resulted in the highest extraction yields of TPC, whereas absolute methanol resulted in the highest extraction of TFC, and water had the highest recovery of vitamin C. 50% ethanol, and 50% acetone had higher extraction yields for TPC, and TFC, as well as higher antioxidant activity compared with their absolute solvents and water. TPC and TFC were shown to be the major components contributing to the antioxidant activity of lemon pomace.     

Characterisation and comparison of phenols,flavonoids and isoflavones of soymilk and their correlations with antioxidant activity

To investigate the relationship between bioactive compounds and antioxidant property, total phenolic content (TPC), total flavonoid content (TFC), individual and total isoflavone content of soymilk and their correlations with oxygen‐radical‐absorbing capacity (ORAC), ferric reducing antioxidant power (FRAP) and 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging capacity values were evaluated and compared. Results showed that TPC, TFC, isoflavones (including concentration and profiles) and antioxidation activity significantly varied among ten tested soybean cultivars. Significant correlations were established between DPPH and TFC (r = 0.553, P < 0.01), DPPH and TPC (r = 0.753, P < 0.01), FRAP and TFC (r = 0.599, P < 0.01) and FRAP and TPC (r = 0.616, P < 0.01). Positive linear correlations were found between subtotal, total isoflavones and ORAC. Unlike other isoflavone monomers, aglycone isoflavones correlated positively with DPPH and FRAP significantly. DPPH well correlated with FRAP, whereas neither DPPH nor FRAP correlated with ORAC. TPC, TFC, individual and total isoflavone values are potentially useful for soymilk antioxidant activity assessment.     

Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes

ABSTRACT:  The objective of this study was to characterize the phenolic compounds and antioxidant activities of U.S.-produced cool season legumes. A total of 33 cool season legume samples were selected. Some common beans and soybeans were included for comparisons. Total phenolic content (TPC), total flavonoid content (TFC), and condensed tannin content (CTC) were analyzed. Ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, and oxygen radical absorbance capacity (ORAC) were used for analyzing antioxidant properties. Color of the legume flour and the seed coat was also analyzed. TPC, TFC, CTC, FRAP, DPPH, and ORAC values of legumes were significantly different not only between classes but also among samples within each class. Among cool season legume classes, lentils possessed the highest concentrations of the phenolic compounds and antioxidant activities. Colored common beans and black soybeans exhibited higher TPC, TFC, CTC, FRAP, DPPH, and ORAC values than those of yellow peas, green peas, and chickpeas. Antioxidant activities (FRAP, DPPH, and ORAC) were strongly correlated ( r = 0.96, 0.94, and 0.89, respectively, P < 0.01) with TPC. TPC and ORAC were moderately correlated ( P < 0.01) with either the seed hull surface color or the flour color.     

Moisture-mediated effects of γ-irradiation on antioxidant properties of mung bean (Vigna radiate L.) cultivars

The present investigation is the very first report about the effect of γ-irradiation along with moisture on antioxidant properties of mung bean. Mung bean cultivars were conditioned to moisture level of 10 (control), 12, and 14% and treated with different doses of γ-irradiation (1.0, 2.5, and 5.0 kGy). The total phenolic content (TPC) decreased upon very low (1 kGy) and low dose (2.5 kGy) of γ-irradiation while significantly increased upon further increase in dose (5 kGy) at 10% moisture. However, γ-irradiation (1 and 2.5 kGy) at 12% moisture increased the TPC by 8 and 9%, respectively, and at 5 kGy dose lowered by 15% as compared to control. Antioxidant activity (AOA) was decreased by 10% (1 kGy and 10% moisture) and increased by 13% (5 kGy and 10%) while significantly increased at all doses (at 12%) by 106%. Total flavonoids content and reducing power also affected significantly upon γ-irradiation at various moisture.Industrial relevanceThe present investigation is the first report revealing the impacts of moisture-mediated γ-irradiation of mung bean. Since γ-irradiation is a popular method for safe storage of food including legumes and cereals, the moisture content between 10 and 14% was considered safe for grain storage. But γ-irradiation of mung bean at these levels of moisture significantly changed the antioxidant potential. By selecting suitable moisture content and dose of γ-irradiation, the antioxidant potential of mung bean may be improved to get the maximum health benefit. Therefore, the legume processing industry can utilize these combinations (moisture and dose of irradiation) to improve the antioxidant properties of mung bean.     

苦荞馒头抗氧化品质、体外消化特性及感官评价的研究

研究比较不同梯度苦荞粉添加量(4%、8%和12%)的苦荞馒头和小麦馒头之间功能品质、体外消化特性以及感官评价的差异,确定苦荞适宜的添加比例。结果表明：苦荞馒头的黄酮、多酚、抗性淀粉含量和抗氧化能力均显著高于小麦馒头,苦荞馒头的血糖生成指数（estimated glycemic index,EGI）明显低于小麦馒头,并且随着苦荞粉添加量的增加,样品表现出抗氧化活性增强、EGI值下降的趋势。然而,苦荞粉添加比例的增大会降低消费者对产品的接受程度。综合考虑馒头的营养价值和感官品质,适宜的苦荞粉添加量为8%。     

Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods

The effects of roasting, pressured-steam heating and microwave heating on total phenolics, total flavonoids, and antioxidant properties of whole-meal flour from tartary buckwheat (Fagopyrum tataricum Gaertn.) were investigated. The total phenolics were evaluated by Folin-Ciocalteau assay, total flavonoids by aluminum nitrate colorimetric assay whilst antioxidant properties were based on free radical scavenging activity of flour extracts against hydroxyl and superoxide anion radicals, and inhibition of lipid peroxidation in vitro. This study showed that thermal treatment of buckwheat flour caused a decrease in total phenolics, total flavonoids and antioxidative activities. The changes in trend of the antioxidant activities due to the thermal treatment were positively correlated with the content of phenolics (R² = 0.8401-0.9909). Therefore, it can be suggested that special care should be taken when processing method is selected for the exploration of tartary buckwheat products.     

The effect of simulated digestion in vitro on bioactivity of wheat bread with Tartary buckwheat flavones addition

The antioxidant activity of bread enriched in an extract from the green parts of buckwheat plant (TBF - Tartary buckwheat flavones) was determined. The bread's quality was slightly decreased when 2.5% TBF was added; however, with an addition of 5% TBF caused a high decrease in the bread's quality. Despite the digestion stage, the content of total phenolic compounds were the lowest in the case of the samples from the control bread (without buckwheat addition). Despite the kinds of bread, the lowest content of total phenolics and flavonoids and the highest phenolic acids content were detected in the fluids after simulated saliva digestion. Despite the digestion stage, the highest antiradical activity, reducing power and ability to inhibition of lipid peroxidation was observed in the samples with a 5% TBF addition. The free radical scavenging activity grew along with the increase of buckwheat preparate addition and in the progress of the in vitro digestion. The maximum of reducing and chelating power in the control sample were observed after simulated saliva digestion, whereas in the case of bread with the TBF addition the highest reducing power was observed after simulated gastric digestion, and maximum of chelating power - after simulated intestinal digestion.     

Effect of solvents on polyphenol recovery and antioxidant activity of isolates of Asparagus Officinalis roots from Chinese and New Zealand cultivars

Nine solvents of varying polarity (water, methanol, ethanol, isopropyl alcohol, acetone, n‐butyl alcohol, ethyl acetate, chloroform and petroleum ether) were used to determine the optimal extraction solvent that gives the highest yield of bioactive compounds from six Asparagus Officinalis L root (AR) cultivars from China and New Zealand. The contents of total phenolics (TPC), total flavonoids (TFC), total saponins (TSC) and caffeic acid (CA) were determined. Antioxidant assessments included ferric reducing/antioxidant power (FRAP), 2, 2′‐azinobis‐(3‐ diphenyl‐ethylbenzothiazoline‐6‐sulphonic acid) radical cation (ABTS) and β‐carotene bleaching activity assays. The results indicated that yellow AR from China had the highest content of TPC, TFC, TSC and CA compared to other AR cultivars. The most effective solvents for bioactive compound recoveries and antioxidant activities from A. officinalis L root extraction were ethanol and methanol. The content of CA in ethanol extracts of yellow AR achieved 92.0 mg g^?1 DE.     

Noodle processing,storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles

The impact of noodle processing, storage and cooking on the total phenol content (TPC) and total flavonoid content (TFC) was assessed. Total phenol content (TPC) and total flavonoid content (TFC) of mixed flour were 77.50 and 39.56 mg per 100 g, respectively, and it decreased to 71.80 and 36.30 mg per 100 g after noodle processing. For the fresh Qingke barley noodles (FQBNs), stored at 25 °C, both TPC and TFC decreased significantly during storage. After cooking the fresh noodles, the TPC of the noodles stored for 0 and 4 h increased, while it decreased for the noodles stored for 8, 16 and 24 h; the TFC of all cooked Qingke barley noodles (CQBNs) decreased. Compared with the flour, the DPPH^•, ABTS^•+, HO^• and scavenging ability and ferric reducing antioxidant power (FRAP) decreased significantly (P < 0.05) after noodle processing. For FQBN, increased storage time led to a reduction in antioxidant ability. After cooking, the DPPH^• and HO^• scavenging ability and FRAP of noodles stored at 25 °C for 0 and 4 h, and the ABTS^•+ and scavenging ability of noodles stored at 25 °C for 0, 4 and 8 h increased. Overall, noodle processing, storage and cooking will affect the phenolic compound content and antioxidant activities of barley noodles. Although the shelf life of FQBN is 17 h at 25 °C, from the perspective of nutrition, it is not suitable for long-term storage, and it is best choice to consume it within the first 4 h.     

Total phenolics and antioxidants profiles of commonly consumed edible flowers in China

Edible flowers are referred to the non-toxic flowers that can be consumed by human beings for their additional nutritional or medical properties. These flowers are rich source of natural antioxidants, thus exert specific positive health effects on chronic diseases and act as a potential function food. This research paper is focused on the determination of total phenolic content (TPC), total flavonoids content (TFC), and antioxidant capacities of different kinds of edible flowers in China and compared systematically. Sixty-five flower samples were collected from parks in Guangzhou and also purchased from Qingping Market. TPC, TFC, and three anti-oxidative assays (DPPH free radical scavenging activity, ABTS radical scavenging activity, and Ferric reducing antioxidant capacity (FRAP) assay) were conducted. Different flowers presented diverse range of antioxidant capacities, phenolic contents, and flavonoid contents. A high correlation between TPC and antioxidant activity (as accessed using three different methods) was reported. However, a low relationship was observed between TFC value and antioxidant capacities. This study revealed that five Rosa species exhibited strong antioxidant capacities among other samples, and these can be used as potential functional foods to counterbalance the effect of reactive oxygen species (ROS) and oxidative stress.     

Quality and antioxidant property of buckwheat enhanced wheat bread

Common buckwheat (Fagopyrium esculentum Moench) was used to substitute 15% of wheat flour to make buckwheat enhanced wheat breads. Proximate composition, physical quality, functional components and antioxidant properties of buckwheat enhanced wheat breads were analysed and compared with those of white bread. Specific volumes of three breads were 6.10–6.75 cm³/g. Buckwheat enhanced wheat bread showed lower lightness and whiteness index values and higher redness and yellowness values. On a seven-point hedonic scale, all sensory results were 5.33–5.91, indicating that three breads were moderately acceptable. No differences were found in appearance, colour and overall sensory attributes for three breads, whereas both buckwheat enhanced wheat breads were rated higher in flavour and mouth feel. Buckwheat enhanced wheat bread contained more rutin and quercetin as expected. Buckwheat enhanced wheat bread was good in antioxidant activity, reducing power and 1,1-diphenyl-2-picrylhydrazyl radical scavenging ability with unhusked buckwheat enhanced wheat bread being the most effective. Overall, buckwheat enhanced wheat bread could be developed as a food with more effective antioxidant properties.