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Influence of drying process on total phenolics, antioxidative activity and selected physical properties of edible bolete (Phlebopus colossus (R. Heim) Singer) and changes during storage Ciênc. Tecnol. Aliment.
LIAOTRAKOON,Wijitra; LIAOTRAKOON,Vachiraya.
Abstract The research aimed to study the effect of hot-air drying on the properties of edible bolete mushroom (Phlebopus colossus (R. Heim) Singer). Fresh edible bolete contained an efficient antioxidant activity, showing a significant value of total phenolic content and radical scavenging activity and was high in protein and fiber with low fat content. The changes in physicochemical and antioxidative properties of edible bolete during hot-air drying at various temperature and time were studied. The phenolic content and antioxidative properties of edible bolete decreased with the temperature and drying time. At 60 °C for 5 h, the phenolic content and antioxidative properties of the dried edible bolete remained at 25% compared to the fresh mushroom....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Hot-air drying; Edible bolete; Physicochemical properties; Antioxidative activity.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200231
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Composition of polyphenols of asparagus spears (Asparagus officinalis) and their antioxidant potential Ciência Rural
Kobus-Cisowska,Joanna; Szymanowska,Daria; Szczepaniak,Oskar Marek; Gramza-Michałowska,Anna; Kmiecik,Dominik; Kulczyński,Bartosz; Szulc,Piotr; Górnaś,Paweł.
ABSTRACT: The aim of this study was to examine the impact of cultivar and spear color on the composition of polyphenols in asparagus spears (Asparagus officinalis). The five genotypes (Schwetzinger Meisterschuss, Huchel’s Alpha, Gijnlim, Grolim and Eposs) and three growing conditions of asparagus spears (Asparagus officinalis) were investigated. The polyphenols were determined by applying the HPLC-DAD system. The obtained results were subjected to the principal component analysis. Among the analyzed asparagus samples cv. Grolim contained the highest amounts of phenolic acids and flavonols. The varied quantitative and qualitative composition of polyphenolics resulted most probably from changes occurring during vegetation, such as a lack of access to light...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Asparagus cultivars; Antioxidative activity; Flavonols; Phenolic acids; Polyphenols.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000400751
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8種類の食用豆類に含まれるポリフェノールと抗酸化活性 OAK
小嶋, 道之; 森田, 武志; 齋藤, 優介; 西, 繁典; Kojima, Michiyuki; Morita, Takeshi; Saito, Yusuke; Nishi, Shigenori.
8種類の食用豆類に含まれるポリフェノールと抗酸化活性を比較した。豆類からの連続的な3段階の抽出法は,実験室で次のようにして行った。豆類に温水(50℃)を加え,5時間浸漬(抽出液1)し,その後種皮のみを採取して水を加え,1時間,加熱抽出した(抽出液2)。最後に,加熱抽出後の種皮に5%トリフルオロ酢酸含有のエタノールを加えてさらに1時間,種皮に強く結合しているポリフェノールを加熱抽出した(抽出液3)。全ての抽出液にポリフェノールを含んでいたが,含まれるポリフェノール量は,豆類種実の大小や種皮色との間で相関関係は認められなかった。アズキおよび赤インゲンマメの抽出液1には,ポリフェノールが多く溶出され,特にアズキの抗酸化活性が最も高かった。抽出液2にポリフェノールが多く溶出された豆類は,コクリョクトウ,リョクトウ,ソラマメ,赤インゲンマメであり,エンドウやダイズのそれはごく微量であった。また,抽出液3にポリフェノールを多く含んでいたのは,コクリョクトウ,リョクトウ,クロダイズ,赤インゲンマメ,ソラマメで,種皮に強く結合したポリフェノールを多く含有する豆類といえる。抽出液1に含まれるポリフェノールの熱安定性とpH安定性を検討したところ,4時間の加熱を続けても,豆類抽出液の活性低下はほとんど認められなかった。また,ダイズ,エンドウ,アズキ,コクリョクトウ抽出液1(pH6.5)の抗酸化活性は,pH2.0では同じ~若干上昇したが,pH10.0では低下した。塩基性条件でのアズキとエンドウの活性低下は,特に顕著であった。また,ダイズ,クロダイズおよびリョクトウ抽出液1のβ-カロチン退色抑制能は低かったが,赤インゲンマメ,コクリョクトウ,エンドウ,アズキのそれは高かった。 The antioxidative activities...
Palavras-chave: ポリフェノール; 抗酸化活性; 熱安定性; PH安定性; 豆類; Polyphenol; Antioxidative activity; Thermal stability; PH stability; Pulse.
Ano: 2006 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/94
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EFFECT OF SELENITE ON THE TOTAL POLYPHENOL CONTENT AND ANTIOXIDATIVE ACTIVITY OF AQUEOUS AND ETHANOLIC EXTRACTS IN SPROUTS OF FOUR AGRONOMIC SPECIES R.C. Suelo Nutr. Veg.
Motomura,Yoshie; Reyes-Díaz,Marjorie; Mora Gil,Maria de la Luz.
Sprouts from some agricultural plants grown under dark conditions are known to contain some functional food ingredients. Recently, great attention has been paid to foods with natural antioxidative ingredients for human health and animal feed. Among the functional food compounds, phenolics and polyphenols are the most desirable food bioactives due to their antioxidative activity. The aim of this study was to determine the differences between aqueous and ethanohc extracts and the effect of selenite on the polyphenol content, and whether the antioxidative activity of selenite-treated sprouts growing in Petri dishes is enhanced compared to non-treated ones. The total polyphenol content in aqueous extract and ethanolic extract increased significantly in wheat...
Tipo: Journal article Palavras-chave: Antioxidative activity; Crop seedling; Ethanohc extract; Polyphenol; Selenium.
Ano: 2008 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-27912008000100005
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