Article
Food Science & Technology
Yaosheng Lin, Daobang Tang, Xueming Liu, Jingrong Cheng, Xuping Wang, Dongliang Guo, Jinhao Zou, Huaigu Yang
Summary: This study evaluated the phenolic content and antioxidant capacity of ten Chinese longan cultivars, and found that 'Dingyuan' had the highest phenolic content and exhibited strong antioxidant activity. There was a strong correlation between polyphenol abundance and antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Qinzhang Jiang, Shengwei Wang, Yuzhe Yang, Jinxin Luo, Ruili Yang, Wu Li
Summary: In this study, rice bean was extracted using different methods to determine its polyphenol content. Base hydrolysis was found to be the most effective method for extracting bound polyphenols from rice bean, which contributed to 71.15% of the total phenolic content. A total of 35 individual phenolics were identified in rice bean, with different phenolic compositions in the free and bound fractions. The bound phenolics from base hydrolysis exhibited superior antioxidant activity compared to other extraction methods. These findings suggest that the bound fraction of rice bean should be considered when assessing its potential health benefits.
Article
Chemistry, Applied
Shutian Wu, Danyu Shen, Ruohui Wang, Qingyang Li, Runhong Mo, Yuewen Zheng, Ye Zhou, Yihua Liu
Summary: The majority of phenolic compounds in walnut kernels exist in the free form, showing high radical scavenging activity. There is a strong correlation between the antioxidant activities of phenolics and their contents. Acetone is effective for extracting soluble phenolics, while methanol is better for extracting insoluble bound phenolics.
Article
Plant Sciences
Fabiana Antognoni, Giulia Potente, Stefania Biondi, Roberto Mandrioli, Lorenzo Marincich, Karina B. Ruiz
Summary: This study aimed to compare the profile of bioactive compounds in seeds of two quinoa varieties grown in northern Italy with those grown in Chile and Denmark. The results showed that although there were some differences in polyphenolic profile and biological activities, good-quality quinoa can still be grown in northern Italy.
Article
Biochemistry & Molecular Biology
Xue Lin, Yousheng Shi, Pan Wen, Xiaoping Hu, Lu Wang
Summary: The study analyzed the contents, composition, antioxidant capacities, and inhibitory activities against alpha-glucosidase of free, conjugated, and bound phenolic fractions from the peel and pulp of four wampee varieties from South China. Significant differences were observed in the phenolic/flavonoid contents among different varieties and parts (peel and pulp), with the peel's bound form having the highest content. Chlorogenic acid, gentisic acid, and rutin were found abundantly distributed in the phenolic fractions of both peel and pulp, while isoquercitrin was the most abundant in the conjugated form and myricetin in the free form. The peel exhibited stronger antioxidant capacities compared to the pulp, and the bound phenolic fraction had higher antioxidant activities. Interestingly, the same phenolic fraction from the peel and pulp showed similar inhibitory activities against alpha-glucosidase. The study provides a systematic and comprehensive comparison of the phenolic fractions in different wampee varieties and parts, and offers insights into the application of phenolics from wampee fruits.
Article
Food Science & Technology
Tawanda Tayengwa, Obert C. Chikwanha, Jeannine Neethling, Michael E. R. Dugan, Timothy Mutsvangwa, Cletos Mapiye
Summary: Feeding dried grape pomace (DGP) or citrus pulp (DCP) increased CLA, n-3 and n-6 PUFA, and reduced concentrations of aldehydes, ketones, and alcohols in beef, while also resulting in less tender meat compared to control diet.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Jingyang Yao, Jinxiang Chen, Jing Yang, Yuxin Hao, Yanling Fan, Chunyu Wang, Nana Li
Summary: The study extracted phenolics from dry raspberry pomace without seeds and raspberry seeds through acid and alkali treatment, revealing that free phenolics had the highest total tested phenolic content, while glycosylated phenolics were the lowest. The antioxidant activity of different phenolic fractions increased with the increasing phenolic content, and p-hydroxybenzoic acid and gallic acid in RS-esterified phenolics were found to be significant for tyrosinase inhibitory activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Arnau Vilas-Franquesa, Melania Casertano, Anna Tresserra-Rimbau, Anna Vallverdu-Queralt, Cristian Torres-Leon
Summary: This review provides a critical update on recent advances in green techniques for the recovery of bound phenolic compounds (BPC), focusing on enzymatic-assisted (EAE) and fermentation-assisted extraction (FAE), as well as the biological activities attributed to BPC extracts. BPC exhibits higher antioxidant activity compared to free phenolic compounds (FPC) and can be sourced from affordable by-products, making them medicinally potent and economically viable.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Yujiao Wu, Heqi Gao, Yuxi Wang, Ziting Peng, Zhiqiang Guo, Yongxuan Ma, Ruifen Zhang, Mingwei Zhang, Qian Wu, Juan Xiao, Qiuping Zhong
Summary: This study investigated the total phenolic content, phenolic profiles, and antioxidant activity of Sargassum polycystum extracts obtained with different solvents and hydrolysis methods. The results showed that aqueous acetone had the highest free phenolic content and antioxidant ability, followed by aqueous ethanol and aqueous methanol. Different solvents extracted varying compositions of free phenolic compounds. Alkaline hydrolysis released a greater amount of bound phenolic compounds with higher antioxidant ability compared to acid hydrolysis. The results suggest that S. polycystum could be a valuable source of antioxidants for the development of seaweed-based functional foods.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Zhiting Huang, Qiqi Chen, Kaixi Hu, Ruifen Zhang, Yang Yuan, Shan He, Qingzhu Zeng, Dongxiao Su
Summary: The study found that simulated gastrointestinal digestion can significantly increase the free phenolic content of seaweeds, and the total phenolic content of seaweeds also increases accordingly. The antioxidant activity of bound phenolics is superior to that of free phenolics.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Muhammad H. Alu'datt, Carole C. Tranchant, Mohammad N. Alhamad, Taha Rababah, Doa'a Al-U'datt, Sana Gammoh, Mohammad Alrosan, Sharifa Alkandari, Roa'a Zghoul
Summary: This study examined the properties and activities of protein and phenolic fractions in edible truffles, and found that ultrasonication can modify their composition and activities. Free phenolics extracted at high temperature were predominant in non-sonicated samples, while sonication significantly increased the content of bound phenolics. Several extracts showed high antioxidant and enzyme inhibition activities.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Zhiying Feng, Lihong Dong, Ruifen Zhang, Jianwei Chi, Lei Liu, Mingwei Zhang, Xuchao Jia
Summary: The study investigated the chemical profiles, distribution, and antioxidant activity of bound phenolics from brown rice, identifying four new dehydrodiferulic acid dimers and eighteen known phenolics. Ferulic acid and 8-5 'DFA were found to be the most abundant monomeric and dimeric bound phenolics in brown rice, rice bran, and polished rice. The isolated compounds exhibited oxygen radical absorbance capacity, with Thomasidioic acid, caffeic acid, methyl caffeate, and 8-5 'DC DFA showing potent radical scavenging capacity and moderate cellular antioxidant activity.
Article
Chemistry, Applied
Marjeta Mencin, Helena Abramovic, Polona Jamnik, Maja Mikulic Petkovsek, Robert Veberic, Petra Terpinc
Summary: The germination of spelt seeds under combined stress conditions significantly increased the total phenolics content and antioxidant activities, especially for bound phenolics. The most notable increases were observed in p-coumaric hexoside and p-coumaric acid, indicating that the biological conversion during germination plays a key role in antioxidant properties.
Article
Plant Sciences
Wei Liu, Zheng Zhang, Tong Zhang, Qi Qiao, Xiaogai Hou
Summary: Sinopodophyllum hexandrum is a perennial anti-cancer medicinal plant that contains the unique phytochemical podophyllotoxin, which has special effects in treating pneumonic, cervical and testicular cancers. This study investigated the phenolic compositions, total flavonoids and total phenols contents, as well as the antioxidant activity in different organs of S. hexandrum. The results showed significant differences in these parameters among the organs, and a positive correlation was found between phenolic compositions and antioxidant activity. The study suggests that the rhizome is a recommended medicinal part due to its high phenolic compositions and strong antioxidant activity, while the root can serve as an alternative raw material for natural antioxidant agents in functional food, medicine and chemicals.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Huaqi Gao, Meimei Guo, Liqin Wang, Cui Sun, Lingxia Huang
Summary: This study analyzed the qualitative composition of free and bound phenolics in six varieties of mulberry seeds and found that mulberry seeds have abundant phenolic compounds. The study also revealed a correlation between phenolic content and antioxidant capacity, with higher content of free phenolics in mulberry seeds. This research provides a theoretical basis for the utilization of mulberry seeds.
