Systems Microbiology and Biomanufacturing
·
2023
·
IF 0
Lin Rui,Chen Xingguang,Peng Zhengcong,Li Wenzhe,Chu Jiyang,Lu Jian,Xie Guangfa,Wu Dianhui
Herbs are rich in polyphenols compounds that are often added to beer to boost its antioxidant ability. To prove herbs can efficiently enhance the antioxidant ability of beer, the total polyphenols and flavonoids content, the distribution of phenolics profile, and antioxidant ability in commercial herbal beers were analyzed in this work. The results showed that most herbal beers had stronger antioxidant ability than conventional beers. The total polyphenols content in most herbal beers (250.8–1063.5 mg/L) was higher than that in conventional beers (179.2–308.4 mg/L), especially free phenolic acids (3.151–26.469 mg/L) such as gallic acid (0.248–2.853 mg/L), chlorogenic acid (0.422–6.420 mg/L), vanillic acid (0.567–10.256 mg/L), and caffeic acid (0.422–10.093 mg/L), which can explain the strong antioxidant ability of herbal beers to a certain extent. Among them, roselle beer (ROL) and jasmine beer (JAS) performed the strongest antioxidant ability. Furthermore, according to the distribution of phenolics profile, it was found that ROL and JAS had highest content of flavonoids including catechol, epicatechin, and quercetin compared with all beers. This was an important reason why ROL and JAS had the strongest antioxidant ability. In a word, the addition of herbs in beer brewing can effectively improve the content of polyphenols and antioxidant ability of beer, especially the herbs rich in flavonoids have the most significant contribution to the antioxidant ability of beer, which is helpful to improve beer quality.
研究领域:
食品科学
·
植物化学
·
营养学
·
酿造工艺
✓ 已验证
DOI
Natural Product Communications
·
2015
·
IF 0.906
Tian-Peng Yin,Le Cai,Yang Chen,Ying Li,Ya-Rong Wang,Chuan-Shui Liu,Zhong-Tao Ding
The total phenolic content and antioxidant activities of the acetone extract and derived fractions from the walnut (Juglans regia) pellicle were estimated. The BuOH fraction exhibited the strongest antioxidant activity with the highest phenolic content. A phytochemical investigation of this fraction led to the isolation of three tannins, 2,3-hexahydroxydiphenoylglucose (1), pedunculagin (2) and 2,3,4,6-tetragalloylglucose (3). Pedunculagin showed high content and powerful activity, which implied that this compound plays an important role in the antioxidant activity of the walnut pellicle.
研究领域:
植物化学
·
食品科学
·
药理学
✓ 已验证
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Fei Hu,Yu-Zhu Song,Jin-Yu Li,Kiran Thakur,Jian-Guo Zhang,Zhao-Jun Wei
This study investigated the effects of Lycium barbarum pulp (LBP) on the properties of mixed dough and gluten protein. The results showed that appropriate addition of LBP (5 %) significantly improved the performance of the dough, promoted the aggregation of gluten protein, enhanced the water binding ability, and delayed the gelatinization of starch during cooking. Compared with the control group, the peak temperature (T p ) of the LBP sample gradually increased from 63.23 °C to 65.56 °C, the expansion force reduced by about 21.56 %, the absolute Zeta potential lowered by about 18.4 %, and the α -helix content and β -folding increased by 32.36 % and 10.23 %, respectively, indicating the more orderly and stable overall structure. However, LBP did not change the crystal configuration of starch and still showed typical type A line diffraction. Moreover, the addition of LBP increased the polyphenol content, which further improved the antioxidant properties and provided the possibility to improve the health potential of the flour.
研究领域:
食品科学
·
植物学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
·
2012
·
IF 1.151
Weijun Chen,Chunmei Zhang,Yulin Huang,Fangfang Cheng,Yan Shen,Rencai Wang,Minmin Tang,Yajun Zheng,Songlin Zhao
The oxidative modification of human low density lipoprotein (LDL) plays a significant role in atherosclerosis. In this study, the inhibiting activity of areca inflorescence extracts (AIEs) on LDL oxidation was investigated by an in vitro study with Trolox as the standard antioxidant. The kinetics of LDL oxidation, thiobarbituric acid reactive substances assay, ferric-reducing antioxidant power assay and copper chelation assay were also evaluated to assess the antioxidant activities of AIEs, and the results revealed that AIEs could delay the lag time and inhibit the formation of malondialdehyde in the process of LDL peroxidation induced by Cu2+. The boiled water extract displayed the highest antioxidant activity compared with the ambient water extract and ethanol extract. The total phenolic contents and phenolic components of AIEs were also measured by high performance liquid chromatography method. Epicatechin, gallic acid and coumalic acid were the primary phenolic acids in AIEs.
研究领域:
医学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ULTRASONICS SONOCHEMISTRY
·
2025
·
IF 9.7
Shiyao Wang,Xinyi Jia,Shuangli Xiong,Yisheng Chen
This study investigated the effects of low-power, low-temperature, and short-duration ultrasonic treatment on the quality of sweet red wine (SRW) to optimize flavor aging. Experiments were conducted by varying temperature (10–30 °C), duration (30–180 min), and power (100–300 W), with subsequent analysis of total sugar, acidity, tannins, esters, phenolic content, and antioxidant activity. Results demonstrated that low-power and low-temperature ultrasonic treatment effectively modulated the sugar-acid ratio in SRW. Tannin content exhibited minimal temperature dependence but was significantly influenced by ultrasonic power and duration, with duration exerting the strongest effect. Total ester content decreased with prolonged ultrasound exposure, though this reduction was mitigated under low-power conditions. Phenolic content declined as ultrasonic intensity increased. Sensory evaluation identified optimal aging parameters at 20 °C, 90 min, and 200 W. These results confirm that low-power, short-term ultrasound effectively ages sweet red wine while improving quality. This method offers a practical alternative to traditional aging, with potential benefits for wine production efficiency and quality control.
研究领域:
食品科学
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酿酒工程
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声化学
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食品加工技术
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分子化学
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感官科学
·
抗氧化研究
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 14
·期 1
·14
·
IF 4.7
Haoping Liu,Hua Zhang,Mengting Geng,Dingxin Shi,Dongsheng Liu,Yanxiao Jiao,Zhiqiang Lei,You Peng
In this study, the total polyphenol content (TPC), total flavonoid content (TFC), and biological activity of yam polyphenols (including free phenolics, conjugated phenolics, and bound phenolics) were investigated during home cooking. Polyphenol components were preliminary detected in raw yam by HPLC, including 2, 4-dihydroxybenzoic acid, syringic acid, vanillic acid, 4-coumaric acid, and sinapic acid. TPC and TFC of soluble conjugated polyphenols were the main phenolic compounds in Ruichang yam. Compared with uncooked yam, cooking times of 80 min and 40 min increased the TPC and TFC of multiple types of polyphenols, while cooking reduced the TPC and TFC of AHP (acid-hydrolyzed soluble conjugated polyphenols). All yam polyphenols exhibited good α-Glucosidase inhibitory activity; α-Glucosidase inhibitory activity was significantly higher for a cooking time of 120 min. Only some types of polyphenols had lower pancreatic lipase half-inhibition concentrations than orlistat when cooked. The pancreatic lipase of FPs (free polyphenols), BHPs (alkali-hydrolyzed soluble conjugated polyphenols), and ABPs (acid-hydrolyzed insoluble bound polyphenols) was the stronges when cooking for 80 min, and the pancreatic lipase inhibitory activity of AHPs and BBPs (alkali-hydrolyzed insoluble bound polyphenols) was strongest when cooking for 40 min. Pearson’s correlation coefficient analysis revealed that the TPC was positively correlated with the TFC, the IC50value of α-Glucosidase was negatively correlated with the IC50value of pancreatic lipase, and redox activity was positively correlated with the TPC and TFC, respectively.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2017
·
IF 3.181
Qin Li,Yanbei Tu,Chao Zhu,Wei Luo,Wencai Huang,Wenbing Liu,Yanfang Li
Traditional Chinese medicinal (TCM) plants have a long history of usage in the treatment of different diseases. Neurodegenerative disorder prevention and treatment using TCM have attracted increasing interest in recent year. In current study, the ethanolic extracts of 26 Chinese medicinal plants were prepared, two cholinesterases (ChEs), β -amyloid aggregation inhibitory, and antioxidant capacities were further investigated for evaluation their anti-Alzheimer’s disease (AD) potential as well as total phenolics and flavonoids contents (TPC, TFC). Of these, Polygonum multiflorum and Spatholobus suberectus were the most active ones against acetylcholinesterase (AChE, IC 50 = 9.11, 9.27 μg/mL), butyrylcholinesterase (BChE, IC 50 = 4.83, 5.37 μg/mL), and 2, 2-diphenyl-1-picrilhydrazyl (DPPH, IC 50 = 5.69, 3.60 μg/mL) with highest TPC (267, 377 mg GAE/g dw) and relative higher TFC (80, 594 mg RE/g dw), respectively. The highest activity was observed with the extracts of Rheum officinale in 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt assay (ABTS, IC 50 = 1.60 μg/mL) and ferric reducing antioxidant power method (FRAP, 5495.43 μmol Fe 2+ /g). Meanwhile, both R. officinale and S. suberectus exhibited the strongest inhibition (>90%) in β -amyloid peptide (A β 1-42 ) aggregation assay. The present findings may reveal the interesting potential of S. suberectus , P. multiflorum, and R. officinale as a valuable plant source of natural bioactive molecules against AD.
研究领域:
中药学
·
神经科学
·
植物化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）