INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2016
·Vol. 51
·期 6
·1489-1494
·
IF 1.504
Qinrun Lai,Hong Wang,Xinbo Guo,Arshad Mehmood Abbasi,Taixia Wang,Tong Li,Xiong Fu,Jingyuan Li,Rui Hai Liu
Summary A comparative assessment of the phytochemical profiles and antioxidant activities of seven cultivars of Aloe was conducted to evaluate the potential health benefits of Aloe. Aloe arborescens contained the highest levels of phenolic content, total antioxidant capacity by the oxygen radical scavenging capacity assay and cellular antioxidant activity assay. Aloe vera showed the highest levels of flavonoid content and antioxidant capacity by the peroxyl radical scavenging capacity assay. Aloe greenii had the highest CAA value with a PBS wash before adding ABAP. There were no significant differences observed between Aloe arborescens and Aloe greenii . Aloin, aloe-emodin-8-O-beta-D-glucopyranoside, catechin, epicatechin, sinapic acid and chlorogenic acid were identified in Aloe samples by the HPLC analysis. Aloin, aloe-emodin-8-O-beta-D-glucopyranoside and catechin showed strong relationships with antioxidant activity. Significant levels of aloin, aloe-emodin-8-O-beta-D-glucopyranoside and catechin were determined in Aloe greenii, Aloe vera and Aloe saponaria , respectively.
研究领域:
植物学
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药理学
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营养学
✓ 已验证
产品关联
DOI
高影响因子
PLoS One
·
2016
·Vol. 11
·期 3
·e0150412
·
IF 3.057
Sheng Geng,Sharui Shan,Hanjun Ma,Benguo Liu
In order to investigate polymeric flavonoids, the polycondensate of catechin with glyoxylic acid (PCG) was prepared and its chemically antioxidant, cellular antioxidant (CAA) and α -glucosidase inhibitory activities were evaluated. The DPPH and ABTS radical scavenging activities and antiproliferative effect of PCG were lower than those of catechin, while PCG had higher CAA activity than catechin. In addition, PCG had very high α -glucosidase inhibitory activities (IC 50 value, 2.59 μg/mL) in comparison to catechin (IC 50 value, 239.27 μg/mL). Inhibition kinetics suggested that both PCG and catechin demonstrated a mixture of noncompetitive and anticompetitive inhibition. The enhanced CAA and α -glucosidase inhibitor activities of PCG could be due to catechin polymerization enhancing the binding capacity to the cellular membrane and enzymes.
研究领域:
食品科学
·
药理学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 9
·3000
·
IF 4.927
Xiao Yu,Huaibi Zhang,Juan Wang,Junming Wang,Zhenxing Wang,Jinbo Li
Essential oils were extracted from dark-purple, red and yellow petals ofPaeonia delavayiusing Supercritical Carbon Dioxide method. The compositions of essential oils were analyzed using gas chromatography-mass spectrometry (GC-MS). Antioxidant activity assays were carried out using DPPH, ABTS- and FRAP methods. Total polyphenols and total flavonoids were measured to evaluate the in vitro antioxidant activity in addition to the volatile compounds contained in the essential oils extracted from the flower petals ofP. delavayiwith the three flower colors. A total of 194 compounds were detected from essential oils ofP. delavayiflowers, including 83 in dark-purple petals, 90 in red petals and 80 in yellow petals. These compounds mainly include alcohols, aldehydes, ketones, alkenes, alkanes, esters and polyphenols. The results showed that the volatile compounds accumulated differentially among the essential oils from the different colors of flower petals. Principal component analysis (PCA) indicated that essential oils derived from dark-purple and red petals were more closely clustered while the yellow petal essential oil was very different with both the purple-red and red. Antioxidant assays suggested that the radical scavenging activity and the iron reduction antioxidant activity in the essential oils were highly correlated with the flower petal colors. These results suggestP. delavayiflower petals are potentially good resources for high quality essential oils and natural antioxidants.Keywords:Paeonia delavayi;flower colors;essential oil;antioxidant activity
研究领域:
植物学
·
药理学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2025
·
IF 6.8
Ying-Chun Song,Yu-Qi Zhao,Chi-Ming Tang,Pedro Garcia-Caparros,Si-Yu Yang,Jia-Qi Yu,Xiu-Ting Hu,Kang-Di Hu,Zhuo Han,Hua Zhang,Gai-Fang Yao
Hydrogen sulfide (H 2 S) is a gaseous signaling molecule that extends the postharvest storage period of fruit. Biaxially oriented polyethylene (BOPE) films are widely used in fruit packaging due to their excellent properties. By analyzing the phenotypic characteristics of strawberry fruits by comparing with the control, PE and BOPE or in combination with H 2 S at 4 ℃, it was shown that the H 2 S+BOPE treatment reduced decay and water loss, and maintained the best lustre and firmness than other groups. A total of 7,258 co-differentially expressed genes (DEGs) were identified by comparing H 2 S, H 2 S+PE and H 2 S+BOPE with Control by transcriptome analysis. GO, WGCNA and KEGG analyses showed that DEGs were mainly enriched in starch and sucrose metabolism, pigment metabolism and antioxidant activity from the MEyellow and MEblack modules. Moreover, these candidate genes were screened, and the expression level of CHS , PAL and DFR were significantly decreased in H 2 S+BOPE group than other groups by RT-qPCR. Physiological assessments indicated that H 2 S+BOPE treatment significantly delayed chlorophyll degradation, anthocyanin accumulation and TA content, increased reducing sugar content, carotenoid and POD activity, and maintained low MDA content in strawberries. PCA and heatmap showed that POD and pigments were main factors and the correlation analysis proved that POD activity exhibited a positive correlation with the expression of DFR (0.57) and bHLH3 (0.56), carotenoid content (0.54), and it showed a negative correlation with chlorophyll contents (-0.37). These results indicated that BOPE could effectively improve the appearance and antioxidant activity of strawberry fruits, thereby prolonging their postharvest storage period.
研究领域:
植物学
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 18
·3495
·
IF 5.2
Zhiyu Sun,Yongbin Zhou,Wenxu Zhu,You Yin
As a traditional cash crop with ecological and nutritional values, mulberry is gradually expanding its consumption worldwide due to its great regional adaptability and superior health functions. The widespread interest in nutrients has led to a growing need to explore in depth the health benefits of mulberries. Many studies are actively being conducted to investigate the adaptability of the diversity of mulberries in different applications. This study systematically investigated the physicochemical properties and antioxidant activity of four mulberry genotypes cultivated in China’s semi-arid sandy regions to better understand the composition and health-promoting potential of this super crop. Chemical composition identification was identified via HPLC and antioxidant activity was further determined via DPPH and FRAP. The moisture, crude protein, ash, soluble solids, phenolics, anthocyanins, and flavonoids contents of mulberry were comparatively analyzed. The study revealed that the four mulberry genotypes showed significant differences in quality and content of the analyzed characteristics. The greatest antioxidant activity was found in Shensang 1, which had the most soluble solids (17%) and the highest amounts of free sugar (fructose: 5.14% and glucose: 5.46%). Ji’an had the most minerals (K: 2.35 mg/g, Ca: 2.27 mg/g, and Fe: 467.32 mg/kg) and it also contained chlorogenic acid, which has the potential to be turned into a natural hypoglycemic agent. PCA and Pearson correlation analysis indicated that the antioxidant activity was closely related to the chemical contents of total phenols, flavonoids, anthocyanins, and soluble sugars. If the antioxidant activity and nutrient content of the developed plants are considered, Shen Sang 1 is the most favorable variety. This finding can be used to support the widespread cultivation of mulberries to prevent desertification as well as to promote the development of the mulberry industry.Keywords:mulberries fruit characteristics;total phenolics;antioxidant activity
研究领域:
农业
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营养学
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植物科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Pingling Zhang,Shuang Liu,Zhengang Zhao,Lijun You,Mark D. Harrison,Zhanying Zhang
Cyanidin-3-glucoside is a major anthocyanin in legumes, black rice, and purple potato, and has anti-inflammatory and antioxidant properties. In the present study, the effect of acylation on cyanidin-3-glucoside lipophilicity, stability, and antioxidant capacity was investigated. Cyanidin-3-glucoside was enzymatically acylated through transesterification with fatty acid esters to produce three monoacylated cyanidin-3-glucoside esters, cyanidin-3-(6″- n- octanoyl)-glucoside, cyanidin-3-(6″-lauroyl)-glucoside, and cyanidin-3-(6″-myristoyl)-glucoside. Cyanidin-3-(6″- n- octanoyl)-glucoside had the highest thermostability and photostability of the three cyanidin-3-glucoside esters. While the in vitro antioxidant activity of cyanidin-3-(6″- n- octanoyl)-glucoside was 7.5%–14.3% lower than that of cyanidin-3-glucoside ( p < 0.05), its cellular antioxidant activity increased by 33.3% ( p < 0.05). Further, while cyanidin-3-(6″-lauroyl)-glucoside had lower stability and in vitro antioxidant activity than that of cyanidin-3-(6″- n- octanoyl)-glucoside, its cellular antioxidant capacity was 125.9% and 69.4% higher than cyanidin-3-glucoside and cyanidin-3-(6″- n- octanoyl)-glucoside, respectively ( p < 0.05). This study demonstrated that transesterification can be used to improve the stability and in vivo antioxidant activity of cyanidin-3-glucoside.
研究领域:
食品科学
·
化学
·
生物化学
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药理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2023
·Vol. 88
·期 2
·696-716
·
IF 3.9
Chun Xiao Li,Fu Rong Wang,Bing Zhang,Ze Yuan Deng,Hong Yan Li
The impact of phenolic compounds on the human body depended on the type, content, bioavailability, and antioxidant activity. After digestion, different phenolic compounds had different changes of bioavailability and antioxidant activity, which needed to be considered in the application. In this experiment, the structural stability and antioxidant activity of 27 phenolic compounds (phenolic acids, flavonols, flavonoids, and flavanones) were investigated during the in vitro simulated digestion. This experiment eliminated the influence of food matrix, provide a basis for regularity for the changes of phenolic substances in different materials. Results showed that the bioaccessibility of phenolic compounds with different structures varied, and there was a conformational relationship between the structure and stability. After oral digestion, most of the phenolic compounds underwent degradation and the cellular antioxidant activity (CAA) values decreased to a large extent ( p < 0.05). After gastric digestion, the content ( p > 0.05) and CAA values ( p < 0.05) of most phenolic compounds increased. However, after intestinal digestion, the phenolic compounds were degraded to a greater extent, and different structures of phenolic compounds had different changes in CAA values ( p < 0.05). In general, the CAA values of most phenolic compounds after in vitro digestion were lower than the initial value. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ehylbenzthiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) values of phenolic acids and flavonols decreased after in vitro simulated digestion ( p < 0.05), while the values of DPPH, ABTS, and FRAP of most flavonoids ( p < 0.05) increased. The increased oxygen radical absorption capacity (ORAC) values were found in most phenolic acids, flavonols, and flavonoids ( p < 0.05), and most flavanones showed unremarkable changes in ORAC values ( p > 0.05). In general, the changing trend of chemical-based antioxidant activity was consistent with the content of phenolic compounds.
研究领域:
食品科学
·
营养学
·
化学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF DAIRY SCIENCE
·
2022
·
IF 4.225
Shen Duan,Xin-Yao Wang,Xu Feng,Yue Ma,Zhong Zheng,Chao-Mei Ma
ABSTRACT Cynomorium songaricum is a traditional medicine and also a food material that is eaten raw or processed as tea or beverages. As a featured plant in semi-desert grasslands, C. songaricum is also eaten by the cattle and sheep in the area. This research study fed dairy sheep C. songaricum to determine the flavan-3-ols in sheep milk. Catechin (Cat), epicatechin (Epi), procyanidin A1 (A1), procyanidin A2 (A2), and procyanidin B1 (B1) were detected in sheep milk with the concentration being Epi > A2 > Cat > B1 > A1 at 24 h after the administration of C. songaricum . Neither A1 nor A2 were detected in the methanol extract of C. songaricum . Cysteine degradation of the plant revealed that in addition to Epi, A2 was the extending unit of the polymeric flavan-3-ols in C. songaricum , indicating that A2 is released digestively from the polymers and enters the milk. Procyanidin B-1 was converted to A1 on incubation in raw but not heated milk, indicating that the A1 in milk is the enzymatically transformed product of B1. Accelerated oxidation showed that the flavan-3-ols, B1, Cat, and Epi significantly protects the unsaturated triacyglycerols in the milk from oxidation. The flavan-3-ol could slow down the oxidation of glutathione and the latter may play an important role in preventing the milk triglycerides from oxidation. Flavan-3-ols are polyphenols with many health benefits. The present research revealed the antioxidant activities of flavan-3-ols that could be absorbed to sheep milk, adding new evidences for the values of these flavan-3-ols and for the milk.
研究领域:
食品科学
·
动物营养学
·
植物化学
✓ 已验证
DOI
高影响因子
Journal of Future Foods
·
2022
·
IF 0
Hui Hao,Chun Cui,Yuqing Xing,Xuewei Jia,Bingjie Ma,Wenyi Kang,Tianxiao Li,Mingqi Gao,Chunping Xu
ABSTRACT An acidic extracellular polysaccharide (EPS) was gained from Stropharia rugosoannulata fermentation broth by the alcohol precipitate method. Sulfated derivative of EPS (S-EPS) was gained by chlorosulfonic acid-pyridine method and the conditions were as follows: pyridine as the reaction solvent, temperature 80 °C, and reaction time 90 min. The chemical structure and chain conformation of EPS and S-EPS were characterized by FT-IR, NMR and size exclusion chromatography (SEC) coupled with multi-angle laser light scattering (MALLS) detection. FT-IR spectra indicated the sulfated group was linked to the polymer. The EPS mainly consists of mannose, glucose and glucuronic acid, and the glycosidic bond type is mainly (1→4)-linked and (1→6)-linked. C6 and C2 were substituted by sulfate groups. The EPS was degraded into smaller molecular weight ( M w ) polysaccharides with the larger molecular size ( R g ) after sulfation and S-EPS has better hydrophilicity. Moreover, the sulfated derivative S-EPS was found to have a better scavenging ability on hydroxyl radicals than EPS. It proved that the chemical modification of S. rugosoannulata polysaccharides by sulfation effectively enhanced their antioxidant activity.
研究领域:
生物化学
·
食品科学
·
药理学
✓ 已验证
DOI
Horticulturae
·
2024
·Vol. 10
·期 1
·76
·
IF 3.1
Kelong Sun,Ying Peng,Mengyuan Wang,Weihu Li,Yang Li,Jianjun Chen
Alfalfa sprouts are popular as a gourmet vegetable that contains a variety of antioxidants with anti-cancer and anti-coronary heart disease properties. In this study, under a photosynthetic photon flux density (PPFD) of 30 mol·L−1photoperiod of 12 h for 3 days, and a temperature of 25 ± 2 °C, we investigated the effects of different light qualities on the growth, nutritional quality and antioxidant activity of alfalfa sprouts by modulating LEDs with different red and blue ratios, and searched for suitable light-quality conditions for alfalfa sprout growth. The experimental results showed that the dark treatment favored the growth of alfalfa sprout hypocotyls and the increase of soluble sugar content; alfalfa fresh weight was the largest under the white and red light treatments; nitrate content was the lowest in the treatment with a red-to-blue ratio of 2:2 (2R2B); soluble proteins and total phenolic content were the highest in the treatment with red-to-blue ratio of 1:3 (1R3B); and the total antioxidant activity of sprouts was the highest in the blue light treatment.
研究领域:
植物学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Processes
·
2020
·Vol. 8
·期 7
·834
·
IF 2.753
Hongxia Su,Chongxing Huang,Ying Liu,Song Kong,Jian Wang,Haohe Huang,Bobo Zhang
In this study, different amounts of cinnamomum essential oil (CEO) were encapsulated in chitosan nanoparticles (NPs) (CS-NPs) through oil-in-water emulsification and ionic gelation. An ultraviolet-visible spectrophotometer, Fourier-transform infrared spectroscopy, synchronous thermal analysis, and X-ray diffraction were employed to analyze the CEO encapsulation. As observed by field-emission scanning electron microscopy, NP size analysis and zeta potential, the prepared CS-NPs, containing CEO (CS-CEO), were spherical with uniformly distributed sizes (diameters: 190–340 nm). The ranges of encapsulation efficiency (EE) and loading capacity (LC) were 4.6–32.9% and 0.9–10.4%, with variations in the starting weight ratio of CEO to CS from 0.11 to 0.53 (w/w). It was also found that the antioxidant activity of the CS-NPs loaded with CEO increased as the EE increased. The active ingredients of the CEO were prevented from being volatilized, significantly improving the chemical stability. The antioxidant activity of CS-CEO was higher than that of the free CEO. These results indicate the promising potential of CS-CEO as an antioxidant for food processing, and packaging applications.Keywords:cinnamomum essential oil;chitosan;encapsulation;antioxidant activity
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2016
·
IF 4.052
Lei Liu,Ruifen Zhang,Yuanyuan Deng,Yan Zhang,Juan Xiao,Fei Huang,Wei Wen,Mingwei Zhang
In this study, rice bran was successively steamed with α-amylase, fermented with lactic acid bacteria, and hydrolyzed with complex enzymes. The changes in phenolic profiles and antioxidant activities of the corresponding aqueous solutions from three stages were investigated. Compared to the first stage, fermentation and complex enzyme hydrolysis significantly increased the total phenolics, total flavonoids, total FRAP and ORAC values by 59.2%, 56.6%, 73.6% and 45.4%, respectively. Twelve individual phenolics present in free or soluble conjugate forms were also analyzed during the processing. Ferulic acid was released in the highest amount among different phenolics followed by protocatechuic acid. Moreover, a major proportion of phenolics existed as soluble conjugates. The results showed that fermentation and complex enzyme hydrolysis enhanced total phenolics and antioxidant activities of aqueous solution from rice bran pretreated by steaming with α-amylase. This research could provide basis for the processing of rice bran beverage rich in phenolics.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）