Article
Food Science & Technology
Andrej Zivkovic, Tomaz Polak, Blaz Cigic, Tomaz Pozrl
Summary: The study found that cold dehulled germinated buckwheat seeds have higher levels of total phenolic content and antioxidant activity, making them a promising ingredient for functional foods rich in beneficial phenolic compounds.
Article
Plant Sciences
Anna Kurek-Gorecka, Saban Keskin, Otilia Bobis, Rafael Felitti, Michal Gorecki, Michal Otreba, Jerzy Stojko, Pawel Olczyk, Sevgi Kolayli, Anna Rzepecka-Stojko
Summary: The composition of propolis varies depending on geographical location and plant sources. There are differences in propolis composition and antioxidant activity among different regions. Polish and Romanian propolis are similar, while Turkish and Uruguayan propolis are different. The observed antioxidant activity of propolis may suggest its potential in preventing and treating cardiovascular, metabolic, neurodegenerative, and cancerous diseases.
Article
Food Science & Technology
Qianwen Niu, Junjun Li, Maria Cristina Messia, Xiaoping Li, Liang Zou, Xinzhong Hu
Summary: The roasting temperature of tartary buckwheat roasted grain tea (TBRGT) affects its antioxidant activity and the distribution of selenium and flavonoids. As the roasting temperature increases, the contents of selenium and flavonoids decrease, resulting in a decreased antioxidant activity. A lower roasting temperature is more favorable for maintaining the antioxidant activity of TBRGT.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Plant Sciences
Zlata Luthar, Aleksandra Golob, Mateja Germ, Blanka Vombergar, Ivan Kreft
Summary: Tartary buckwheat, originating from western China, is mainly cultivated in China, Bhutan, northern India, Nepal, and central Europe. It has superior cold resistance and drought tolerance compared to common buckwheat, and is rich in nutrients that provide health benefits, helping prevent various chronic diseases.
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
Food Science & Technology
Fachun Wan, Chengfeng Feng, Kaiyun Luo, Wenyu Cui, Zhihui Xia, Anwei Cheng
Summary: This review provides a comprehensive summary of the application of steam explosion (SE) in food pretreatment and its effects on phenolic compounds. SE can increase the release of phenolics and enhance their antioxidant activity. Different forms of phenolics exist in the plant matrix, including free and bound forms. The temperature/pressure and residence time during SE processing are the main factors affecting phenolic extraction and conversion. SE can break down glycosidic and ester bonds, increasing the content of carboxyl and phenolic hydroxyl groups.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Tatiane Luiza C. Oldoni, Nathalie Merlin, Thariane Carvalho Bicas, Anaclara Prasniewski, Solange Teresinha Carpes, Jociani Ascari, Severino Matias de Alencar, Adna Prado Massarioli, Margarete Dulce Bagatini, Rafael Morales, Gustavo Thome
Summary: For the first time, the antihyperglycemic activity of Moringa oleifera leaves cultivated in Brazil was studied using a bioguided approach, leading to the isolation of phenolic compounds with high antioxidant activity. The ethyl acetate fraction showed significant antioxidant potential and protected the liver and kidney of diabetic rats.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Paras Sharma, Giridhar Goudar, T. Longvah, Vinod S. Gour, S. L. Kothari, Idrees A. Wani
Summary: Barley is a functional grain with high content of beta-glucan, phenolic compounds and antioxidants, and unique bioactive composition. Understanding the effects of processing on polyphenols and antioxidants in barley is important to confirm its health benefits.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Melanie Platzer, Sandra Kiese, Thomas Herfellner, Ute Schweiggert-Weisz, Oliver Miesbauer, Peter Eisner
Summary: Numerous assays have been developed to measure antioxidant activity, with the DPPH and ABTS assays being popular examples. This study compared the antioxidant potentials of 24 phenolic compounds using both methods and found common trends among most subgroups, but significant differences for some compounds. It suggests that the choice of assay should be based on the specific subgroup of phenolic compounds being studied.
Review
Plant Sciences
Juan Carlos Sainz-Hernandez, Edgar Omar Rueda-Puente, Yaeel Isbeth Cornejo-Ramirez, Ariadna Thalia Bernal-Mercado, Hector Abelardo Gonzalez-Ocampo, Betzabe Ebenhezer Lopez-Corona
Summary: Maclura is a plant genus that is little known but has multiple applications, including soil recovery, medicinal treatments, and wood production. However, overexploitation and limited research on its biochemical composition have led to the endangerment of certain species. The bioactive compounds in Maclura, such as phenolic and flavonoid compounds, exhibit antioxidant, antimicrobial, anticancer, anti-inflammatory, and antiproliferative activities. Additionally, Maclura has potential as a source of biofuels due to its high content of lipids and carbohydrates.
Article
Food Science & Technology
Juan Carlos Suarez, Paola Andrea Polania-Hincapie, Sebastian Saldarriaga, Vivian Yorlady Ramon-Triana, Milan O. O. Urban, Stephen E. E. Beebe, Idupulapati M. M. Rao
Summary: This study evaluated the nutritional quality differences among 112 bean genotypes and identified three interspecific bred lines with superior nutritional quality. Further research is needed to explore the role of these bred lines in different climatic conditions.
Article
Agriculture, Multidisciplinary
Peng Wang, Qian Li, Jia Wei, Sijia Zeng, Boshi Sun, Wei Sun, Pengda Ma
Summary: This study explores the correlation between total flavonoid content (TFC) and antioxidant capacity in 167 varieties of Tartary buckwheat. Through metabolomics analysis, 58 flavonoid compounds were identified and 8 differential metabolites highly correlated with TFC and antioxidant capacity were selected. The findings provide a basis for selecting and identifying Tartary buckwheat varieties with high flavonoid content and strong antioxidant activity.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Plant Sciences
Alena Vollmannova, Janette Musilova, Judita Lidikova, Julius Arvay, Marek Snirc, Tomas Toth, Tatiana Bojnanska, Iveta Cicova, Ivan Kreft, Mateja Germ
Summary: The study compared the allocation of selected phenolic acids and flavonoids in leaves, flowers, and grain of buckwheat cultivars of different origin. The results confirmed the determining role of cultivar on the relative content of certain phenolics in buckwheat plants. The significantly negative correlation among concentrations of phenolic acids in different common buckwheat plant parts suggests different genetic influences on the concentration of phenolic substances.
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
Horticulture
Surapon Saensouk, Rattanavalee Senavongse, Chanakran Papayrata, Theeraphan Chumroenphat
Summary: This study investigated the color, phytochemical compounds, and antioxidant activity in mulberry fruit during seven ripening stages. The results show that different ripening stages of mulberry fruits contain varying levels of nutrients and antioxidants, with increasing ripeness leading to enhanced antioxidant activity.
Article
Agronomy
Deanna L. Funnell-Harris, Patrick M. O'Neill, Scott E. Sattler, Tammy Gries, Mark A. Berhow, Jeffrey F. Pedersen
EUROPEAN JOURNAL OF PLANT PATHOLOGY
(2017)
Article
Chemistry, Applied
Luis Mojica, Mark Berhow, Elvira Gonzalez de Mejia
Article
Materials Science, Paper & Wood
Brent Tisserat, HongSik Hwang, Steven F. Vaughn, Mark A. Berhow, Steven C. Peterson, Nirmal Joshee, Brajesh N. Vaidya, Rogers Harry-O'Kuru
Article
Entomology
Eric W. Riddick, Zhixin Wu, Fred J. Eller, Mark A. Berhow
Article
Ecology
Paul-Camilo Zalamea, James W. Dalling, Carolina Sarmiento, A. Elizabeth Arnold, Carolyn Delevich, Mark A. Berhow, Anyangatia Ndobegang, Sofia Gripenberg, Adam S. Davis
Article
Agriculture, Multidisciplinary
Laura A. Chatham, Leslie West, Mark A. Berhow, Karl E. Vermillion, John A. Juvik
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2018)
Article
Agronomy
Ephantus J. Muturi, Kenneth Doll, Mark Berhow, Lina B. Flor-Weiler, Alejandro P. Rooney
PEST MANAGEMENT SCIENCE
(2019)
Article
Entomology
E. W. Riddick, Z. Wu, F. J. Eller, M. A. Berhow
JOURNAL OF INSECT SCIENCE
(2019)
Article
Chemistry, Multidisciplinary
Grigor B. Bantchev, Karl E. Vermillion, Girma Biresaw, Mark A. Berhow
JOURNAL OF SULFUR CHEMISTRY
(2020)
Article
Agriculture, Multidisciplinary
William T. Hay, Susan P. McCormick, Milagros P. Hojilla-Evangelista, Michael J. Bowman, Robert O. Dunn, Jennifer M. Teresi, Mark A. Berhow, Martha M. Vaughan
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Multidisciplinary Sciences
William T. Hay, Robert W. Behle, Mark A. Berhow, Andie C. Miller, Gordon W. Selling
SCIENTIFIC REPORTS
(2020)
Article
Chemistry, Applied
Mark A. Berhow, Mukti Singh, Michael J. Bowman, Neil P. J. Price, Steven F. Vaughn, Sean X. Liu
Article
Agronomy
Mukti Singh, Michael J. Bowman, Mark A. Berhow, Neil P. J. Price, Sean X. Liu
Summary: The study analyzed over 40,000 samples of soybeans grown across the United States from 2013 to 2018 using NIRS scans and analytical methods to determine carbohydrate composition. It found that crop year, maturity group, and location significantly impacted the carbohydrate composition of soybeans.
Review
Biochemistry & Molecular Biology
Renyu Deng, Wei Li, Mark A. Berhow, Georg Jander, Shaoqun Zhou
Summary: Phenolic sucrose esters (PSEs) are a diverse group of specialized metabolites that may have evolved independently in different plant lineages, with constitutive variations in abundance across plant organs and developmental stages. The biosynthesis of PSEs likely involves specific enzymes, and elucidating the core biosynthetic pathway is crucial for further research on the biological function and potential applications of these compounds.
PLANT MOLECULAR BIOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Erick Damian Castaneda-Reyes, Elvira Gonzalez de Mejia, Fred Joseph Eller, Mark A. Berhow, Maria de Jesus Perea-Flores, Gloria Davila-Ortiz
Summary: Amaranthus hypochondriacus is a source of molecules with health benefits such as antioxidant activity and cancer prevention. This study optimized conditions for preparing a liposome formulation using amaranth unsaponifiable matter as a source of squalene for delivering soybean lunasin into melanoma cell lines. The liposomes showed promising results in terms of particle size, squalene encapsulation efficiency, and lunasin IC50 values in melanoma cell lines.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
