Seeds with colored testa (seed coat) contain high concentrations of polyphenolic compounds that exhibit high levels of antioxidant activity. Common processing procedures, such as cooking and baking, decrease the level...Seeds with colored testa (seed coat) contain high concentrations of polyphenolic compounds that exhibit high levels of antioxidant activity. Common processing procedures, such as cooking and baking, decrease the levels of these bioactive compounds and consequently, overall antioxidant activity. Here, the effects of baking and cooking processes were examined on total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of red and yellow quinoa seeds. Our results indicate that red quinoa seed contains significantly higher levels of TPC, TFC and FRAP AA than yellow quinoa seeds. In addition, cooked and baked quinoa seeds retain most of their TPC, TFC and FRAP AA in the final product. Thus, red quinoa seeds processed by these two methods might be considered a functional food, in addition to its traditional role of providing dietary proteins. Due to their high antioxidant activity, red quinoa seeds might also contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage.展开更多
Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. In a previous study, we showed that common processing procedures, such as s...Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. In a previous study, we showed that common processing procedures, such as soaking and cooking, decrease the levels of these bioactive compounds and subsequent overall antioxidant activity. The observed reduction in total phenolic content was due to the movement of polyphenols from the seed coat to the soaking or cooking water. Here, the effects of baking, roasting and frying processes were examined in relation to total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of colored chickpea seeds. Baked, fried and roasted colored chickpea seeds had significantly higher levels of TPC, TFC and FRAP AA than regular cream- and beige-colored seeds subjected to the same treatments. In contrast to our previous results with soaking and cooking, baking, frying and roasting retained most of the TPC, TFC and FRAP AA in the final products. Thus, colored chickpeas subjected to these three processing methods might be considered a functional food in addition to its traditional role of providing dietary proteins.展开更多
Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. However, common processing procedures, such as soaking and cooking, may dec...Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. However, common processing procedures, such as soaking and cooking, may decrease the levels of these bioactive compounds and subsequent overall antioxidant activity. Here, the effects of soaking, cooking and steaming processes were examined in relation to total phenolic content (TPC), total flavonoid content (TFC) and ferric reducing ability of plasma antioxidant activity (FRAP AA) of colored chickpea seeds. All processing steps significantly reduced TPC, TFC and FRAP AA in all of the tested chickpea seeds. Nevertheless, soaking the seeds at room temperature (for 22 h) resulted in a smaller decrease in TPC, TFC and FRAP AA than soaking at 60℃ (for 2 h). Moreover, steaming was superior to cooking in terms of conserving polyphenol and antioxidant activity. The observed reduction in TPC was mainly due to leaching of these compounds from the seed coat into the soaking or cooking water. Based on these results, we suggest that soaking at room temperature for 22 h followed by steaming for 1 h is the best method for retaining TPC, TFC and FRAP AA of colored chickpea.展开更多
The recently domesticated species, Cephalaria joppensis (CJ), is emerging as a new alternative forage crop in Israel. It has high biomass potential and nutritional values that are comparable to forage wheat. However, ...The recently domesticated species, Cephalaria joppensis (CJ), is emerging as a new alternative forage crop in Israel. It has high biomass potential and nutritional values that are comparable to forage wheat. However, CJ emerges slowly under cold conditions, which hinders its development as a major winter crop. Additional tolerance for abiotic stress would improve its performance as a forage crop. We examined the effects of several abiotic factors (i.e., cold, salinity, drought and pH) on CJ germination under controlled conditions. The effect of temperature was studied by incubating seeds at different temperatures between 7°C and 35°C. The effects of salinity, osmotic potential and pH were tested by incubating seeds at different NaCl, PEG and pH levels, respectively. Temperature, salinity and osmotic potential significantly affected germination;whereas pH did not. Temperature did not affect the final proportion of germinated seeds, but did affect other germination-rate variables, indicating that germination rate might be the limiting factor under field conditions. Salinity also affected germination-rate variables, but not the proportion of seeds that germinated. Notably, CJ was found to be relatively resistant to high salt concentrations, with a 273 mM NaCl threshold for germination, indicating its potential as a relatively salt-tolerant forage crop. Both the proportion of germinated seeds and the germination rate were highly sensitive to the osmotic-potential treatments, indicating that drought resistance will remain the biggest challenge for CJ. This study provides baseline data for a rapid and efficient system for further screening for abiotic-stress tolerance among wild and cultivated lines of CJ.展开更多
文摘Seeds with colored testa (seed coat) contain high concentrations of polyphenolic compounds that exhibit high levels of antioxidant activity. Common processing procedures, such as cooking and baking, decrease the levels of these bioactive compounds and consequently, overall antioxidant activity. Here, the effects of baking and cooking processes were examined on total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of red and yellow quinoa seeds. Our results indicate that red quinoa seed contains significantly higher levels of TPC, TFC and FRAP AA than yellow quinoa seeds. In addition, cooked and baked quinoa seeds retain most of their TPC, TFC and FRAP AA in the final product. Thus, red quinoa seeds processed by these two methods might be considered a functional food, in addition to its traditional role of providing dietary proteins. Due to their high antioxidant activity, red quinoa seeds might also contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage.
文摘Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. In a previous study, we showed that common processing procedures, such as soaking and cooking, decrease the levels of these bioactive compounds and subsequent overall antioxidant activity. The observed reduction in total phenolic content was due to the movement of polyphenols from the seed coat to the soaking or cooking water. Here, the effects of baking, roasting and frying processes were examined in relation to total phenolic content (TPC), total flavonoid content (TFC) and ferric-reducing ability of plasma antioxidant activity (FRAP AA) of colored chickpea seeds. Baked, fried and roasted colored chickpea seeds had significantly higher levels of TPC, TFC and FRAP AA than regular cream- and beige-colored seeds subjected to the same treatments. In contrast to our previous results with soaking and cooking, baking, frying and roasting retained most of the TPC, TFC and FRAP AA in the final products. Thus, colored chickpeas subjected to these three processing methods might be considered a functional food in addition to its traditional role of providing dietary proteins.
文摘Chickpea lines with colored testa (seed coat) contain high levels of polyphenolic compounds that exhibit high levels of antioxidant activity. However, common processing procedures, such as soaking and cooking, may decrease the levels of these bioactive compounds and subsequent overall antioxidant activity. Here, the effects of soaking, cooking and steaming processes were examined in relation to total phenolic content (TPC), total flavonoid content (TFC) and ferric reducing ability of plasma antioxidant activity (FRAP AA) of colored chickpea seeds. All processing steps significantly reduced TPC, TFC and FRAP AA in all of the tested chickpea seeds. Nevertheless, soaking the seeds at room temperature (for 22 h) resulted in a smaller decrease in TPC, TFC and FRAP AA than soaking at 60℃ (for 2 h). Moreover, steaming was superior to cooking in terms of conserving polyphenol and antioxidant activity. The observed reduction in TPC was mainly due to leaching of these compounds from the seed coat into the soaking or cooking water. Based on these results, we suggest that soaking at room temperature for 22 h followed by steaming for 1 h is the best method for retaining TPC, TFC and FRAP AA of colored chickpea.
文摘The recently domesticated species, Cephalaria joppensis (CJ), is emerging as a new alternative forage crop in Israel. It has high biomass potential and nutritional values that are comparable to forage wheat. However, CJ emerges slowly under cold conditions, which hinders its development as a major winter crop. Additional tolerance for abiotic stress would improve its performance as a forage crop. We examined the effects of several abiotic factors (i.e., cold, salinity, drought and pH) on CJ germination under controlled conditions. The effect of temperature was studied by incubating seeds at different temperatures between 7°C and 35°C. The effects of salinity, osmotic potential and pH were tested by incubating seeds at different NaCl, PEG and pH levels, respectively. Temperature, salinity and osmotic potential significantly affected germination;whereas pH did not. Temperature did not affect the final proportion of germinated seeds, but did affect other germination-rate variables, indicating that germination rate might be the limiting factor under field conditions. Salinity also affected germination-rate variables, but not the proportion of seeds that germinated. Notably, CJ was found to be relatively resistant to high salt concentrations, with a 273 mM NaCl threshold for germination, indicating its potential as a relatively salt-tolerant forage crop. Both the proportion of germinated seeds and the germination rate were highly sensitive to the osmotic-potential treatments, indicating that drought resistance will remain the biggest challenge for CJ. This study provides baseline data for a rapid and efficient system for further screening for abiotic-stress tolerance among wild and cultivated lines of CJ.
