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Comparative study of extraction yield and antioxidant property of sweet orange peels (Citrus Sinesis) essential oil 甜橙皮精油提取率及抗氧化性能的比较研究
Pub Date : 2020-11-30 DOI: 10.17508/CJFST.2020.12.2.06
O. Olabinjo, A.L.M. Oliveira
Article history: Received: September 25, 2019 Accepted: June 16, 2020 The research evaluates the extraction yield and antioxidant potentials of essential oil (EO) of sweet orange peels using pressurized liquid extraction (PLE), Soxhlet (Sox) and hydro distillation (HD). The extracts were investigated to find out the antioxidant properties using 2, 2 -diphenyl-1picryl-hydrazyl (DPPH) and 2, 2 azino-bis (3-ethylbenzothiazoline-6sulfonate) radical (ABTS•+). PLE and Soxhlet extracted essential oil showed additional polyphenol compounds and tannins using thin layer chromatogram (TLC) and chemical analyses, respectively. Hydrodistillation indicating a pure essential oil without identified tannins and polyphenols with the highest ABTS activity compared to other produced essential oils of PLE and Soxhlet. The major chemical constituents of the pure essential oil were identified by gas chromatography-mass spectrometry (GC-MS) and they include limonene (90.72%), myrcene (2.82%) and octanol acetate (1.24%). PLE had moderate high yield within short extraction time and the highest antioxidant (DPPH) and can be adjusted to individual materials to maximize the extraction yield and antioxidant property.
文章历史:收到时间:2019年9月25日接受时间:2020年6月16日该研究使用加压液体提取(PLE)、索氏提取(Sox)和加氢蒸馏(HD)评估了甜橙皮精油(EO)的提取率和抗氧化潜力。用2,2-二苯基-1-丙酰基-肼(DPPH)和2,2-叠氮基双(3-乙基苯并噻唑啉-6磺酸酯)自由基(ABTS•+)对提取物进行了抗氧化性能研究。PLE和索氏提取的精油分别通过薄层色谱和化学分析显示出额外的多酚化合物和单宁。加氢蒸馏表明,与PLE和Soxhlet的其他精油相比,不含单宁和多酚的纯精油具有最高的ABTS活性。采用气相色谱-质谱法(GC-MS)对纯精油的主要化学成分进行了鉴定,包括柠檬烯(90.72%)、月桂烯(2.82%)和乙酸辛醇(1.24%)。
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引用次数: 1
Methodology for the determination of polyphenol bioaccessibility 多酚生物可及性的测定方法
Pub Date : 2020-11-30 DOI: 10.17508/CJFST.2020.12.2.16
Jozo Ištuk, D. Šubarić, L. Jakobek
Article history: Received: February 24, 2020 Accepted: July 17, 2020 Polyphenols are secondary metabolites of plants, commonly present in the human diet. Since they exhibit a wide range of bioactivities, polyphenols are extensively studied in the fields of nutrition and human health. Current studies have shown a high interest in determining the bioaccessibility of polyphenols, the amount of polyphenols that becomes available for absorption in the digestive tract. Bioaccessibility can be determined with the help of in vitro static gastrointestinal (GI) digestion models. In such a methodology, food samples containing polyphenols are subjected to a series of conditions that mimic the human gastrointestinal tract, with associated parameters. A high number of GI models with slightly different parameters were published. The purpose of this paper is to review the literature, focusing on the determination of polyphenol bioaccessibility and the parameters used in these GI digestion models, such as time, temperature, and pH of digestion, as well as enzyme concentrations. Gastrointestinal digestion models consist of oral, gastric and small intestine phases. These models provide a simple and reliable methodology which enables insight into the amount of bioaccessible polyphenols.
多酚是植物的次生代谢产物,通常存在于人类饮食中。由于多酚具有广泛的生物活性,因此在营养和人体健康领域得到了广泛的研究。目前的研究显示了对确定多酚的生物可及性的高度兴趣,即多酚在消化道中可被吸收的量。生物可及性可以通过体外静态胃肠消化模型来确定。在这种方法中,含有多酚的食品样品受到一系列模拟人类胃肠道的条件和相关参数的影响。发表了大量参数略有不同的GI模型。本文主要综述了多酚生物可及性的测定方法,以及这些GI消化模型中使用的参数,如消化时间、温度、pH和酶浓度等。胃肠消化模型分为口腔期、胃期和小肠期。这些模型提供了一种简单可靠的方法,可以深入了解生物可接近的多酚的数量。
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引用次数: 0
Nutritional composition of formulated complementary food produced from blends of malted and unmalted yellow maize (Zea mays), soybean (Glycine max), and tiger nut (Cyperus esculentus) flour 由麦芽和未麦芽黄玉米(Zea mays)、大豆(Glycine max)和虎坚果(Cyperus esculentus)面粉混合制成的配方辅食的营养成分
Pub Date : 2020-11-30 DOI: 10.17508/CJFST.2020.12.2.14
Funke T. Alaka, A. V. Ikujenlola, O. Bamidele
Article history: Received: January 1, 2020 Accepted: June 10, 2020 Protein-energy malnutrition (PEM) and micronutrient deficiencies among infants and children in developing countries have been a major concern of the World Health Organization. Formulation of complementary food from local sources of raw materials can be of great help in solving the problems of protein energy malnutrition. This study determined the nutritional composition of four formulated complementary foods from malted yellow maize, pre-gelatinized yellow maize, soybean, and tiger nut flour. The results showed an increase in protein content (17.6, 16.9, 20.4 & 19.7 %), crude fat (14.9, 12.9, 13.0 & 12.9 %) and energy (433.1, 419.4, 421.5 & 426.6 %) when compared with the control sample. The functional properties also competed favourably with the control sample, with the formulated samples having water absorption capacity (171.9, 169.0, 184.1 & 167.4 %), swelling power (27.9, 25.2, 29.8 and 28.1 %), and bulk density at the same level for all the formulated samples (0.5 g/ml). The formulated samples contained a higher amount of iron and magnesium, and the anti-nutritional factors fell below the hazard level. In conclusion, formulated complementary food made from locally sourced raw materials has enough nutritional composition to be able to combat PEM and micronutrient deficiencies among infants and children.
文章历史:收稿日期:2020年1月1日接受日期:2020年6月10日发展中国家婴儿和儿童的蛋白质能量营养不良(PEM)和微量营养素缺乏一直是世界卫生组织关注的主要问题。从当地原料来源配制辅食可以极大地帮助解决蛋白质能量营养不良的问题。本研究确定了四种由麦芽黄玉米、预糊化黄玉米、大豆和虎坚果粉组成的配方辅食的营养成分。结果表明,与对照样品相比,蛋白质含量(17.6%、16.9%、20.4%和19.7%)、粗脂肪含量(14.9%、12.9%、13.0%和12.9%)和能量含量(433.1%、419.4%、421.5和426.6%)均有所提高。功能性能也与对照样品竞争,配制样品的吸水率(171.9,169.0,184.1和167.4 %),溶胀率(27.9,25.2,29.8和28.1%)和容重在同一水平(0.5 g/ml)。配方样品的铁和镁含量较高,抗营养因子低于危险水平。总之,由当地原料制成的配方辅食具有足够的营养成分,能够对抗婴儿和儿童的PEM和微量营养素缺乏症。
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引用次数: 2
The influence of varying cooking temperatures on the antioxidant properties of the aqueous extract of Piper guineense (Schumach & Thonn) seeds 不同蒸煮温度对红椒种子水提物抗氧化性能的影响
Pub Date : 2020-11-30 DOI: 10.17508/CJFST.2020.12.2.09
B. Oso, I. Olaoye
Article history: Received: January 24, 2020 Accepted: July 7, 2020 The study assessed the influence of varying cooking temperatures on the antioxidant properties of the aqueous extract of Piper guineense seeds. Different portions of the aqueous extract of P. guineense seeds were cooked at different temperatures which include 50 C, 70 C, and 90 C for 10 minutes, while the remaining portion was allowed to stand for 10 minutes at room temperature of 29 C and all were assessed for the evaluations of reducing power, radical scavenging capacities, and total phenolic contents. The results showed that there was a significant increase in the ferric reducing power at 90 C, however, there was no significant difference between the raw and the cooked P. guineense seeds at 50 C and 70 C. In addition, the radical scavenging potential of the extract was highest at 70 C, however, none of the cooked P. guineense seeds at the selected temperatures exhibited lower DPPH scavenging property. A similar trend was observed for the phenolic content of the extract with a significant reduction at 90 C. The study suggests that cooking at 70 C could enhance the antioxidant potentials of P. guineense seeds.
文章历史:收到时间:2020年1月24日接受时间:2020月7日该研究评估了不同烹饪温度对胡椒籽水提取物抗氧化性能的影响。在包括50℃、70℃和90℃的不同温度下将P.guinense种子的水性提取物的不同部分烹饪10分钟,而将剩余部分在29℃的室温下静置10分钟,并评估所有部分的还原能力、自由基清除能力和总酚含量。结果表明,在90℃时,铁还原能力显著提高,但在50℃和70℃时,生的和熟的P.guinense种子之间没有显著差异。此外,提取物的自由基清除能力在70℃时最高,在所选择的温度下,没有一个煮熟的P.guinense种子表现出较低的DPPH清除性能。提取物中的酚类含量也有类似的趋势,在90℃时显著降低。研究表明,在70℃下烹饪可以增强P.guinense种子的抗氧化潜力。
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引用次数: 0
Improvement of nutritional, functional and pasting properties of long and short local rice grains during germination 长短型地方稻米发芽过程中营养、功能和糊化特性的改善
Pub Date : 2020-11-30 DOI: 10.17508/CJFST.2020.12.2.07
F. M. Makinde, D. Omolori
A R T I C L E I N F O A B S T R A C T Article history: Received: January 28, 2020 Accepted: July 7, 2020 Poor nutritive value of cereals results in the prevalence of disease and poor physical development among the vulnerable groups in developing African nations. Most importantly, germination of these edible seeds had been shown to increase nutrient content further and reduce anti-nutrients. The objective of the current research was to investigate the effects of germination on nutritional, functional and pasting properties of long and short grain rice grown in the northern part of Nigeria. The rough paddy rice (long and short grain) was cleaned, washed thoroughly in water and soaked in water 1:2 w/v for 24 hr at ambient temperature (26±2 C). The drained rice was placed in the jute bags and germinated at temperature 35 ± 2 °C and relative humidity 95 ± 2% for 1, 3 and 5 days. After germination, the grains were dried to 12% moisture content. Non-germinated grains were included as control. Nutritional, functional and pasting properties were determined in grain flours using standard methods. Germination process significantly (p≤0.05) increased the protein, fat and fibre content of both rice types. Germination also caused a significant interference in the calcium, potassium and zinc concentration of both rice types. Bulk density values ranged between 0.74-0.94 and 0.66-0.86 g/mL for long and short grain, respectively. There was a significant difference (p≤0.05) among the samples in water absorption capacity (1.54-2.60 g/mL), oil absorption capacity (1.78-3.75 g/mL) and swelling power (2.87-4.56 g/g) with the non-germinated samples having the highest values. Similarly, there were significant differences in pasting properties such as viscosity and pasting time of non-germinated and germinated rice types. Therefore, germination process enhanced nutritional and functional properties though pasting properties of both rice types were adversely affected. Germinated flour from long and short grain rice could be used to improve the nutritional status of rice-consuming population, especially children.
A R T I C L E I N F O A B S T R A C T文章历史:收到时间:2020年1月28日接受时间:2020月7日谷物营养价值低导致非洲发展中国家弱势群体患病和身体发育不良。最重要的是,这些可食用种子的发芽已被证明可以进一步增加营养成分并减少抗营养成分。本研究的目的是研究发芽对尼日利亚北部生长的长短粒水稻的营养、功能和糊化特性的影响。将粗糙的水稻(长粒和短粒)清洗干净,在水中彻底洗涤,并在环境温度(26±2℃)下在1:2 w/v的水中浸泡24小时。将沥干的水稻放入麻袋中,在温度35±2°C和相对湿度95±2%的条件下发芽1、3和5天。发芽后,将谷物干燥至12%的水分含量。未发芽的谷物作为对照。采用标准方法测定了谷物粉的营养、功能和糊化特性。发芽过程显著提高了两种水稻的蛋白质、脂肪和纤维含量(p≤0.05)。发芽也对两种水稻的钙、钾和锌浓度造成了显著干扰。长粒和短粒的堆积密度值分别在0.74-0.94和0.66-0.86 g/mL之间。样品的吸水能力(1.54-2.60g/mL)、吸油能力(1.78-3.75g/mL)和溶胀力(2.87-4.56g/mL)之间存在显著差异(p≤0.05),其中未发芽样品的值最高。同样,未发芽水稻和发芽水稻在粘度和糊化时间等糊化特性方面也存在显著差异。因此,发芽过程增强了营养和功能特性,尽管这两种水稻的糊化特性都受到了不利影响。长粒米和短粒米的发芽粉可用于改善大米消费人群,特别是儿童的营养状况。
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引用次数: 4
Kinetics of the thermal degradation of lycopene in tomatoes 番茄红素热降解动力学研究
Pub Date : 2020-05-29 DOI: 10.17508/cjfst.2020.12.1.11
A. Aliyu, Alkasim Kabiruyunusa, N. Abdullahi
Article history: Received: November 24, 2019 Accepted: December 9, 2019 This research studied the kinetics of the thermal degradation of lycopene in tomatoes using elevated temperature testing. Understanding the nature and the extent of sensitive nutrient degradation in tomatoes will assist in reducing postharvest nutrient losses during storage and processing. Ripe tomatoes were sorted, washed, and blinded. Juice was obtained by filtering the blinded pulp through a muslin cloth. The samples were heated using a water bath at 70, 80, 90, and 100 °C for 20, 40, 60, and 80 minutes. The determination of lycopene was done using spectrophotometric methods at 503 nm, in hexane: ethanol: acetone (2:1:1 v/v/v) lycopene extract. The concentrations of lycopene were determined immediately after processing. The data was found to fit into first order equations. Degradation constants (k), D-value, and half-life for the thermal degradation of lycopene were determined at each processing temperature. Models were also developed for each of the chosen temperatures, which can be used to predict the degradation pattern of lycopene at other processing conditions. Z-value, Q10, and activation energy for the degradation of lycopene were also determined. Analyses showed a considerable decrease in lycopene concentration and decimal reduction time (D-value), and a significant increase in the thermal degradation rate (k) during heating from 70 to 100 °C. The finding shows that the degradation of lycopene in tomatoes followed the first order kinetics and it shows that the lycopene content decreased at 80 to 100 °C.
文章历史:收到时间:2019年11月24日接受时间:2019月9日本研究使用高温测试研究了番茄红素的热降解动力学。了解番茄中敏感营养物质降解的性质和程度将有助于减少储存和加工过程中采后营养物质的损失。成熟的西红柿经过分类、清洗和盲法处理。果汁是通过用平纹细布过滤盲浆而获得的。使用水浴在70、80、90和100°C下加热样品20、40、60和80分钟。番茄红素的测定采用分光光度法,在503 nm下,在己烷:乙醇:丙酮(2:1:1 v/v/v)番茄红素提取物中进行。番茄红素的浓度在加工后立即测定。发现这些数据符合一阶方程式。在每个加工温度下测定番茄红素热降解的降解常数(k)、D值和半衰期。还为每个选定的温度开发了模型,可用于预测番茄红素在其他加工条件下的降解模式。还测定了番茄红素降解的Z值、Q10和活化能。分析显示,番茄红素浓度和小数点还原时间(D值)显著降低,在70°C至100°C的加热过程中,热降解率(k)显著增加。研究结果表明,番茄红素在番茄中的降解遵循一级动力学,表明番茄红素含量在80至100°C时降低。
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引用次数: 4
Characterization and functional properties of proteins isolated from flaxseed cake and sesame cake 亚麻籽饼和芝麻饼分离蛋白的性质及功能特性
Pub Date : 2020-05-29 DOI: 10.17508/cjfst.2020.12.1.10
M. Elsorady
Flaxseed protein isolate (FPI) and sesame protein isolate (SPI) were extracted from flaxseed and sesame cake as by-products, and their functional properties (water holding and fat absorption capacities, bulkdensity, least gelling concentration, solubility, and emulsifying properties) were determined. Bulk density of the SPI (0.162 g/ml) was lower than that of the FPI (0.175 g/ml). The water absorption capacity of the FPI (305.66%) was higher than that of the SPI (288.93%). The oil absorption capacity and least gelling capacity of the FPI and SPI were 127.48, 3.6, 134.39, and 5%, respectively. The least solubility occurredat pH 4.0 and it was 24.54, 9.56% for FPI and SPI, respectively. Levelsof pH and salt concentrations were used as dependent variables for the characterization of emulsifying capacity, activity, and emulsion stability, as well as foaming capacity and foam stability. The addition of NaCl at concentrations up to 1.0 M improved these characteristics. The SPI and FPI had a minimum emulsion capacity (74.54 and 100.20 ml oil/g protein, respectively) and a minimum foam capacity (14.25 and 17.35 %, respectively) at pH 4. The FPI and SPI were found to be highly soluble at acidic and alkaline pH and their emulsifying and foaming properties were high. Moreover, their bulk density, water absorption, and fat absorption capacities and least gelling capacity properties weregood. Therefore, the FPI and SPI can be used in food formulation systems.
以亚麻籽和芝麻饼为副产物,分别提取亚麻籽分离蛋白(FPI)和芝麻分离蛋白(SPI),测定其功能特性(持水吸脂能力、体积密度、最小胶凝浓度、溶解度和乳化性能)。SPI的堆积密度(0.162 g/ml)低于FPI的堆积密度(0.175 g/ml)。FPI的吸水率(305.66%)高于SPI(288.93%)。FPI和SPI的吸油量和最小胶凝量分别为127.48、3.6、134.39和5%。FPI和SPI在pH为4.0时溶解度最低,分别为24.54%和9.56%。pH值和盐浓度作为表征乳化能力、活性和乳液稳定性以及发泡能力和泡沫稳定性的因变量。添加浓度为1.0 M的NaCl改善了这些特性。在pH为4时,SPI和FPI的乳化量最小(分别为74.54和100.20 ml油/g蛋白),泡沫量最小(分别为14.25%和17.35%)。结果表明,FPI和SPI在酸性和碱性条件下均具有高溶性,且具有良好的乳化和发泡性能。此外,它们的容重、吸水、吸脂性能和最小胶凝性能都很好。因此,FPI和SPI可用于食品配方系统。
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引用次数: 4
The effect of processing variables on the biscuit-making potential of cocoyam-brewer’s spent grain flour blends 工艺变量对椰油啤酒糟粉混合物饼干生产潜力的影响
Pub Date : 2020-05-29 DOI: 10.17508/cjfst.2020.12.1.08
Abdulhameed Adewale Odeseye, S. Awonorin, Rukayat Oluwadamilola Abdussalaam, L. Sanni, T. Olayanju
Article history: Received: June 26, 2019 Accepted: December 6, 2019 In developing nations, the use of composite flours in baked products through value addition is increasing. This study investigated the effect of processing variables on the biscuit-making potential of cocoyam-brewer spent grain flour (CYF-BSG) blends. Blends were prepared in ratios (100:0, 90:10, 80:20, and 70:30). Response Surface Methodology consisting of three independent variables at three levels: CYF-BSG (90:10, 80:20, and 70:30) flour blends, mixing time (5, 10 and 15 minutes), and baking time (30, 40, and 50 minutes) were employed to optimize the effects on the biscuits’ proximate and physical properties. The results showed that moisture, protein, crude fibre, carbohydrates, and ash were significantly (p<0.05) affected by brewer spent grain (BSG) substitution. The protein was significantly (p<0.05) affected by baking time and the interactive effect of mixing and baking time, while the texture was significantly (p<0.05) affected by baking time and the interactive effect of the BSG substitution and mixing time. The spread ratio was significantly (p<0.05) linearly affected by the BSG substitution and the interactive effect of mixing and baking time. The optimum conditions for producing the biscuits based on 65.29% desirability were 25.24% BSG substitution, 13.54 minutes mixing time, and 33.14 minutes baking time at 160 C baking temperature. This study showed that CYF-BSG flour blends have great potential for biscuit-making.
文章历史:收到时间:2019年6月26日接受时间:2019月6日在发展中国家,通过增值在烘焙产品中使用复合面粉的情况正在增加。本研究探讨了工艺变量对椰油-啤酒糟粉(CYF-BSG)混合物饼干制作潜力的影响。按比例(100:0、90:10、80:20和70:30)制备共混物。响应面法由三个水平的三个自变量组成:CYF-BSG(90:10、80:20和70:30)面粉混合物、混合时间(5、10和15分钟)和烘焙时间(30、40和50分钟),用于优化对饼干物理和物理性能的影响。结果表明,啤酒糟(BSG)替代对水分、蛋白质、粗纤维、碳水化合物和灰分有显著影响(p<0.05)。蛋白质受烘烤时间以及混合和烘烤时间的交互作用显著影响(p<0.05),而质地受烘烤时间和BSG取代与混合时间的交互影响显著(p<0.05)。铺展率受BSG替代以及混合和烘烤时间的交互作用的线性影响显著(p<0.05)。基于65.29%的合意性,生产饼干的最佳条件是25.24%的BSG替代率、13.54分钟的混合时间和33.14分钟的160℃烘烤时间C烘烤温度。本研究表明,CYF-BSG混合面粉在饼干生产中具有巨大的潜力。
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引用次数: 1
Polyphenol content, profile, and distribution in old, traditional apple varieties 老苹果和传统苹果品种中多酚的含量、特征和分布
Pub Date : 2020-05-29 DOI: 10.17508/CJFST.2020.12.1.14
L. Jakobek, M. Skendrović Babojelić, Jasmin Lesičar, J. Šic Žlabur, S. Voća, Ivana Buljeta, Jozo Ištuk
Apples are an important source of polyphenols in the human diet. They have also shown many potentially beneficial effects on human health. Old, traditional apple varieties grown in the past could also be valuable varieties but little is known about their polyphenolic compounds and characteristics in general. The aim of this study was to collect 25 old, traditional apple varieties, to determine their polyphenolic profile and the amounts of total polyphenols in the peel and flesh, and to compare them with a commercial variety. To the best ofour knowledge, some of those varieties have never been studied before (‘Mašanka’, ‘Bobovac’, ‘Batulenka’, ‘Krastavka’). Total polyphenols weredetermined by using the Folin-Ciocalteu method and individual polyphenol identification was done by using an RP-HPLC. The flesh contained 170 to 941 mg kg-1 fresh weight (FW) of total polyphenols, and the peel contained 931 to 3791 mg kg-1FW. In comparison to the commercial variety, the peel of all old varieties had higher polyphenol content, while the flesh of only some old varieties was richer in polyphenols. Principal component analysis showed possible clustering. Eighteen individual polyphenols were distributed in apple peel and flesh. The dominant polyphenol subgroups in the peel were flavonols (18 to 80 %) and flavan-3-ols (6 to 66 %), and in the flesh those subgroups were phenolic acids (41 to 85 %) and flavan-3-ols (3-49 %).
苹果是人类饮食中多酚的重要来源。它们还显示出对人类健康的许多潜在有益影响。过去种植的古老、传统的苹果品种也可能是有价值的品种,但人们对它们的多酚化合物和一般特性知之甚少。本研究的目的是收集25个古老的传统苹果品种,确定它们的多酚谱和果皮和果肉中总多酚的含量,并将它们与商业品种进行比较。据我们所知,其中一些品种以前从未被研究过(' Mašanka ', ' Bobovac ', ' Batulenka ', ' Krastavka ')。用Folin-Ciocalteu法测定总多酚,用反相高效液相色谱法测定单个多酚。果肉总多酚含量为170 ~ 941 mg kg-1鲜重,果皮总多酚含量为931 ~ 3791 mg kg-1鲜重。与商品品种相比,所有老品种的果皮中多酚含量都较高,而只有部分老品种的果肉中多酚含量较高。主成分分析显示可能存在聚类。苹果皮和果肉中分布着18种单体多酚。果皮中的多酚亚群主要为黄酮醇(18 ~ 80%)和黄烷-3-醇(6 ~ 66%),果肉中的多酚亚群主要为酚酸(41 ~ 85%)和黄烷-3-醇(3 ~ 49%)。
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引用次数: 2
Phytochemical screening and antioxidant evaluation of millet varieties of Pakistan 巴基斯坦小米品种的植物化学筛选及抗氧化性评价
Pub Date : 2020-05-29 DOI: 10.17508/cjfst.2020.12.1.15
Nosheen Naz, Ambreen Naz, Allah Rukha, Shabbir Ahmad, U. Waheed, K. Razzaq, U. Farooq, Nighat Raza
Article history: Received: January 1, 2018 Accepted: February 26, 2020 The current research was planned to measure the comparative phytochemical and anti-oxidative potential of aqueous and methanolic extracts of two indigenously grown millet varieties of Pakistan. The locally available millet varieties, i.e. MB-87 and AF-POP flours were chemically characterized through the proximate and mineral analysis. The antioxidant extract was prepared in water and methanol. The extracts were screened for saponins, terpenoids, flavonoids and tannins; methanolic extract of MB-87 and AF-POP showed flavonoids in an average quantity (++), whilst aqueous extract had only trace (+) values. The phytochemical screening showed the presence of saponins only in the aqueous extract of both varieties. However, terpenoids and tannins were present in both methanolic and aqueous extracts. During antioxidant evaluation, millet methanolic extracts showed higher level of TPC and DPPH of MB-87 and AF-POP as 0.30±0.001 & 0.23±0.0012 mg GAE/g and 48±0.96 &46±1.09%, respectively. However, the β-carotene activity of the aqueous extract of both varieties (MB-87 and AF-POP) was recorded higher. In a nutshell, the methanolic extract of MB-87 has an appreciable atioxidant profile. Furher research should be planned to screen the important constituents of Pakistani millet varieties.
文章历史:收到时间:2018年1月1日接受时间:2020年2月26日本研究计划测量巴基斯坦两个本土种植的小米品种的水提取物和甲醇提取物的比较植物化学和抗氧化潜力。当地可用的小米品种,即MB-87和AF-POP面粉,通过近红外光谱和矿物分析进行了化学表征。抗氧化剂提取物是在水和甲醇中制备的。对提取物进行了皂苷、萜类化合物、黄酮类化合物和单宁的筛选;MB-87和AF-POP的甲醇提取物显示出平均量(++)的黄酮类化合物,而水提取物仅具有痕量(+)值。植物化学筛选表明,两个品种的水提取物中都只存在皂苷。然而,萜类化合物和单宁同时存在于甲醇提取物和水提取物中。在抗氧化评估过程中,小米甲醇提取物显示MB-87和AF-POP的TPC和DPPH水平较高,分别为0.30±0.001和0.23±0.0012 mg GAE/g和48±0.96和46±1.09%。然而,两个品种(MB-87和AF-POP)的水提取物的β-胡萝卜素活性都较高。简言之,MB-87的甲醇提取物具有明显的氧化剂特征。应该计划进一步的研究来筛选巴基斯坦小米品种的重要成分。
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引用次数: 0
期刊
Croatian journal of food science and technology
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