Functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished rice flours of Indian temperate region

The present investigation was aimed to study functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars(SR-4,K-39,Mushq Budij and Zhag)of Kashmir.Brown rice flours had higher total dietary fibre(3.08%-3.68%),oil absorption(116.0%-139.0%),emulsion capacity(4.78%-9.52%),emulsion stability(87.46%-99.93%)and resistant starch content(6.80%-9.00%)than polished flours.However,polished flours presented greater water absorption(102.0%-122.0%),foaming capacity(8.00%-13.63%),apparent amylose(19.16%-22.62%),peak(2260.0-2408.0 cP),trough(1372.0-1589.0 cP)and breakdown(714.0-978.0 cP)viscosities than their brown counterparts.Brown rice flours depicted highest total phenolic content(4.40-6.40 mg GAE/g)and inhibition of lipid peroxidation(19.50%-33.20%).However,equilibrium starch hydrolysis percentage(C∞)and predicted glycemic index of brown rice flours were lower than their polished counterparts.Among rice cultivars,brown Zhag flour had the highest total dietary fibre(3.68%),emulsion capacity(9.52%),emulsion stability(99.93%),resistant starch(9.00%),DPPH radical scavenging activity(85.45%)and inhibition of lipid peroxidation(33.20%),respectively.Emulsion capacity and emulsion stability were positively correlated with protein content of rice flours.However,peak,trough,breakdown and setback viscosities were negatively correlated with protein and fat contents of rice flour.The present investigation will be helpful in identifying nutritive role of rice flours from studied cultivars in human diet.

Elucidation of the structure, antioxidant, and interfacial properties of flaxseed proteins tailored by microwave treatment

The microwave treatment is commonly applied to flaxseed to release nutrients, inactivate enzymes, remove cyanogens,and intensify flavors. The current study aimed to explore the influences of microwave exposure on the antioxidant and interfacial properties of flaxseed protein isolates(FPI), focusing on the altering composition and molecular structure.The results showed that after microwave exposure(700 W, 1–5 min), more compact assembly of storage proteins and subsequent permeation by membrane fragments of oil bodies occurred for cold-pressing flaxseed flours. Moreover, the particle sizes of FPI was progressively reduced with the decrement ranged from 37.84 to 60.66%(P<0.05), whereas the zeta potential values initially decreased and then substantially recovered during 1–5 min of microwave exposure. The conformation unfolding, chain cross-linking, and depolymerization were sequentially induced for FPI based on the analysis of fluorescence emission spectra, secondary structure, and protein subunit profiles, thereby affecting the dispersion or aggregation properties between albumin and globulin fractions in FPI. Microwave exposure retained specific phenolic acids and superior in vitro antioxidant activities of FPI. The inferior gas–water interface absorption and the loose/porous assembly structure were observed for the foams prepared by FPI, concurrent with obviously shrinking foaming properties upon microwave exposure. Improving oil–water interface activities of FPI produced the emulsion droplets with descending sizes and dense interface coating, which were then mildly destabilized due to the lipid leakage and weakened rheological behavior with microwave exposure extended to 5 min. Our findings elucidated that microwave treatment could tailor the application functionality of protein fractions in flaxseed based on their in situ structural remodeling.

A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods:antioxidant and bile acid-binding capacity

In this study,the structural characters,antioxidant activities and bile acid-binding ability of sea buckthorn polysaccharides(HRPs)obtained by the commonly used hot water(HRP-W),pressurized hot water(HRP-H),ultrasonic(HRP-U),acid(HRP-C)and alkali(HRP-A)assisted extraction methods were investigated.The results demonstrated that extraction methods had significant effects on extraction yield,monosaccharide composition,molecular weight,particle size,triple-helical structure,and surface morphology of HRPs except for the major linkage bands.Thermogravimetric analysis showed that HRP-U with filamentous reticular microstructure exhibited better thermal stability.The HRP-A with the lowest molecular weight and highest arabinose content possessed the best antioxidant activities.Moreover,the rheological analysis indicated that HRPs with higher galacturonic acid content and molecular weight showed higher viscosity and stronger crosslinking network(HRP-C,HRP-W and HRP-U),which exhibited stronger bile acid binding capacity.The present findings provide scientific evidence in the preparation technology of sea buckthorn polysaccharides with good antioxidant and bile acid binding capacity which are related to the structure affected by the extraction methods.

Effects of Polishing on Proximate Composition,Physico-Chemical Characteristics,Mineral Composition and Antioxidant Properties of Pigmented Rice

The effects of polishing on proximate compositions,physico-chemical characteristics,mineral compositions and antioxidant properties of the rice flours obtained from three different pigmented rice varieties(Chak-hao Angangba,Chak-hao Amubi and Chak-hao Poireiton) were investigated.The rice varieties were significantly(P < 0.05) different in the contents of the test characteristics.Lipids,ash,minerals,phytochemicals(phenolic acids and flavonoids) and 2,2-diphenyl-1-picrylhydrazyl(DPPH) activity of rice flours were decreased after polishing(9% degree of milling),while amylose content and lightness were increased.X-ray diffraction pattern of rice flours exhibited A-type crystalline pattern with reflections at 15.1o,17.1o,18.2o and 23.0o.Pasting properties and transition temperatures were decreased after polishing treatment.Polishing resulted in changes in the crystallinity,enthalpy and morphology of rice flours.

Physicochemical properties and in vitro antioxidant activities of pyroligneous acid prepared from brushwood biomass waste of Mangosteen, Durian, Rambutan, and Langsat

Physicochemical characteristics and in vitro antioxidant activities of four pyroligneous acids carbonized from the wastes of wood species including Mangosteen (Garcinia mangostana Linn.), Durian (Durio zibethinus L.), Rambutan (Nephelium lappaceum L.), and Langsat (Lansium domesticum Serr.) were assessed. Appearing as transparent liquors with pH 3.9–4.2, the pyroligneous acid samples under test possessed acetic acid (23.22–25.46%) as the dominant component. The total soluble tar, total acid, and water content were 0.15 - 0.28 wt%, 99–192 mg KOH/g and 84.5–93.5 wt%, respectively. Phenolic compounds namely: 2,6-dimethoxyphenol (6.88–9.69%),phenol (2.97–5.88%), 4-methylsyringol (3.10–3.56%), guaiacol (2.36–3.55%), and 2-methoxy-4-methylphenol (1.08–1.28%) were found. All had in vitro antioxidant activities especially mangosteen pyroligneous acid, which showed activity roughly similar to BHT (P>0.05) against anti-lipid peroxidation. Nitric oxide scavenging capacities of all pyroligneous acids were significantly higher than BHT (P<0.05). Our results suggest that pyroligneous acids from the four types of branch waste could be used as sources of beneficial natural antioxidants, possibly as food or feed additives to protect against lipid peroxidation, and potentially also in veterinary medicine in anti-inflammatory products.

Antioxidant properties and inhibitory effects of Satureja khozestanica essential oil on LDL oxidation induced-CuSO_4 in vitro

Objective:To assess various antioxidative activities of Satureja khozestanica essential oil(SKE)and its effect on oxidation of low density lipoprotein(LDL)induced by CuSO_4 in vitro by monitoring the formation of conjugated dienes and malondialdehyde(MDA).Methods:The formation of conjugated dienes,lag time and MDA were measured.Inhibition of this Cu-induced oxidation was studied in the presence of several concentrations of SKE.Also total antioxidant activity and free radical scavenging of SKE were determinated.Results:It was demonstrated that SKE was able to inhibit LDL oxidation and decrease the resistance of LDL against oxidation.The inhibitory effects of SKE on LDL oxidation were dose-dependent at concentrations ranging from 50 to 200μg/mL.Total antioxidant capacity of SKE was(3.20±0.40)nmol of ascorbic acid equivalents/g SKE.The SKE showed remarkable scavenging activity on 2,2-diphenyl-picrylhydrazyl,IC_(50)(5.30±0.11)ng/mL.Conclusions:This study shows that SKE is a source of potent antioxidants and prevents the oxidation of LDL in vitro and it may be suitable for use in food and pharmaceutical applications.

Effect of Superfine Grinding on Physicochemical Properties, Antioxidant Activity and Phenolic Content of Red Rice ( <i>Oryza sativa</i>L.)

Red rice gains popularity as a functional crop owing to its high polyphenols content and antioxidant activity. However, active components are discarded in common milling. Superfine ground technology was employed in this paper. To evaluate the influence of superfine ground processing on the physicochemical properties and functional effect of red rice (Oryza sativa L.), four powders with the size of 156.74 μm, 69.53 μm, 26.35 μm, and 10.68 μm were prepared by superfine grinding technology in this paper. Results showed that the size was smaller for red rice powders, greater for the bulk density (from 0.624 g/ml to 0.745 g/ml), and smaller for the angle of repose (from 74.67&deg;to 61.41&deg;) and slide (from 38.99&deg;to 26.42&deg;). The values of water solubility index, water holding capacity and enzymatic digestibility by α-amylase significantly increased with the decreasing particle size (P < 0.05). In addition, antioxidant activity and phenolic content were enhanced by superfine ground. These results indicated that superfine ground would improve the physicochemical and functional properties of red rice, which was helpful to promote the overall quality and healthy effect of foods containing red rice.

Effects of Organic Selenium on Growth Properties, Selenium Absorption and Utilization, Antioxidant Activity and Immunity in Weaning Piglets

This experiment was conducted to determine the influences of adding organic selenium (Se) on growth properties, Se absorption and utilization, immunity and antioxidant activity in diets of Duroc weaning piglets. This study was performed on 36 (average weight 7.6 kg) weaning piglets. The weaning piglets were randomly allocated to 1 of 4 homogeneous treatments (A, control treatment, no added Se;B, Sodium selenite, 0.3 mg Se/kg feed;C, yeast Se, 0.3 mg Se/kg;D, DL-methionine Se 0.3 mg Se/kg). Every treatment had 3 replicates, every replicate had 3 piglets. The experiment lasted for 35 d, with the first 7 d for adaptation. Feed intake, residual and contaminated feed were recorded every day. Every piglet weight was weighted respectively at beginning and end of experiment. Daily intake, gain weight and feed conversion rates of every replicate were calculated finally. Se concentrations of serum, blood antioxidant and immunity index were analyzed in the 36th d of experiment. The results showed average daily gain of treatment C was significant higher (P 0.05) and D had higher trend than that of treatment A and B (P = 0.06) respectively. And feed and gain ratio of C and D had trends to lower than them of A and B (P = 0.14). However, all the intake of every week and whole period had no significant differences among treatments (P > 0.05). At same time, except for the Immunoglobulin M of treatment D and C was higher than that of treatment A and B significantly (P < 0.05), all the other Se contents of serum, immunity indexes, blood cell parameters and enzymatic activities had no significant differences among treatments (P > 0.05). But they took on some obvious trends. For example, the Se contents and glutathione peroxidase activities increased successively in order of treatment A, B, C and D;the blood urea nitrogen and total bilirubin of treatment A had higher trend than that of other treatments (P = 0.06). All in all, adding to organic Se in basal diets could improve the animal’s healthy levels, growth properties and Se utilization to some extent. Relatively speaking, the DL-methionine Se had more advantages compared to yeast Se.

Physicochemical properties,antioxidant and anti-inflammatory activities of coumarin-carbonodithioate hybrids

Objective:To study physicochemical properties,antioxidant and anti-inflammatory activities of coumarin-carbonodithioate hybrids.Methods:The substituted 4-bromomethyl coumarins were synthesized in first step by the cyclization.Then the reaction of substituted coumarins(a-e)with potassium O-ethyl/methyl carbonodithioate(1)by using absolute ethanol as solvent,afforded coumarin-carbonodithioate(1a-1j)derivatives under microwave irradiation and the conventional method.The spectroscopic analysis was used for the characterization of coumarin derivatives.The title(1a-1j)compounds were confirmed by spectroscopic methods.Antioxidant property was evaluated by using DPPH free radical-scavenging ability assay method and anti-inflammatory activity was evaluated by protein denaturation procedure using diclofenac sodium as a standard.Drug-likeness.In-silico toxicity was predicted with LD_(50)value and bioactivity score was also calculated for all the compounds.Results:All coumarin(1a-1j)compounds exhibited promisingin-vitro antioxidant and anti-inflammatory properties in comparison to standard drugs.All tested compounds were used for evaluating their physicochemical properties as set by Lipinski rule.It was observed that the synthesized compounds followed rule of five,indicating more'drug-like'nature.Conclusions:All the screened coumarin-carbonodithioates display promising in vitro antioxidant and antiinflammatory activities.From the physicochemical properties of coumarin derivatives,it is found that none of the compounds violate the Lipinski rule and they fall well in the range of rule of five.It is concluded that the coumarin-carbonodithioate hybrids act with more'drug-like'nature.

Antioxidant and Pasting Properties of Oat <i>β</i>-Glucan Hydrocolloids

Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest soluble phenolic content, followed by C-Trim20. The trend of antioxidant activity was similar with that of phenolic contents. The phenolic content of the extracts increased with increasing temperatures. The highest content of soluble phenolic compounds was found at temperatures up to 100℃ for most samples regardless of solvent. Water extracts had significantly higher phenolic contents than extracts from 50% ethanol at 100℃ for all samples with the exception of C-Trim30. However, the effect of temperature and solvent concentrations was not as apparent for antioxidant activity as that observed for phenolic content. In general, the differences in three different solvents were not as apparent. Significantly higher water holding capacities were found for C-Trim30 and C-Trim50 than the other samples while β-Glucan 95 had substantially the highest paste viscosity followed by C-Trim50 and C-Trim30.

Acceptability Properties and Antioxidant Pontential of Desi Chickpea (<i>Cicer arietinum</i>L.) Cultivars

The acceptability properties, total phenolic content, and antioxidant potential of four (red, green, brown, cream) desi chickpea (Cicer arietinum L.) cultivars from the World Germplasm Bank were evaluated. Protein content of the grains varied from 20.12% to 28.85% (dw), highest for Cream ICC3421. The water absorption capacity (WAC) and cooking time (CT) of the whole grains ranged from 97.7 to 117.5 g water/100 g seeds (ww) and from 109.5 to 193.5 min, respectively;the highest WAC and lowest CT corresponded to Cream ICC3421 cultivar. The total phenolic content (TPC) and total hydrophilic antioxidant activity (AoxA) [oxygen radical absorbance capacity (ORAC) value] of desi chickpea cultivars varied from 746 to 1.286 μg gallic acid equivalents (GAE)/g sample (dw) and from 43.9 to 53.9 μmol Trolox equivalents (TE)/g sample (dw);Brown ICC3512 showed the highest ORAC value. Chickpea cultivars could contribute significantly to the management and/or prevention of degenerative diseases associated with free radical damage.

Influence of Jet-Cooking Corn Bran on Its Antioxidant Activities, Phenolic Contents and Viscoelastic Properties

Corn bran was subjected to high-shear and jet-cooking with or without alkaline treatment. The highest antioxidant activity was found in the soluble solids from jet-cooked corn bran without alkaline treatment. Jet-cooking under alkaline conditions resulted in a soluble fraction having the highest phenolic content but without increasing antioxidant activity. Phenolic contents of soluble solids were significantly higher than the insoluble solids. A colorimetric method using spectrophotometer was suitable to determine total phenolic content, whereas LC-ESI-MS technology was used for identifying important individual phenolic acids, namely caffeic, coumaric and ferulic acid. The insoluble solids from alkaline treatment had the highest water holding capacity and interesting viscoelastic properties. These results suggested that jet-cooking corn bran may be a useful processing procedure for creating phytochemical and functional products.

Nanoencapsulation of Antioxidant-Rich Fraction of Roasted <i>Moringa oleifera</i>L. Leaf Extract: Physico-Chemical Properties and <i>in Vitro</i>Release Mechanisms

Nanocapsules (NC) of antioxidant rich fraction of roasted Moringa leaves were prepared using emulsion coacervation technique with alginate (ALG) and/or chitosan (CTS) as biopolymers. NC were characterized based on particle size, polydispersity index (PDI), zeta potential, encapsulation efficiency (EE) and loading capacity (LC). Substituting CTS with ALG in NC caused a reduction in particle size and PDI, and enhanced EE. Mean particle size dropped from 1209 nm in 1:3 to 413 nm in 3:1 ALG/CTS-NC;PDI decreased from 0.9% to 0.2% and zeta potential from -5.4 to -28.1 mV. The highest EE (87.6%) and LC (13%) were obtained with ALG-CTS-NC (3:1). ALG-NC were spherical while both CTS and ALG-CTS-NC were ovoid. ALG and ALG-CTS-NC were oil/water emulsions while CTS-NC formed water/oil emulsions. 60% and 70% of bioactives in ALG-CTS-NC (3:1) were released in simulated gastric and intestinal fluids respectively after 400 min. Release of antioxidants from NC is concentration-dependent (First order model) and involves simultaneously diffusion (Higuchi model), swelling (korsmeyer-Peppas model) and erosion (Hixson-Crowell model) mechanisms.

Physicochemical properties and antioxidant activities of polysaccharides extracted from Panax ginseng C.A.Meyer with graded percipitation method

Ginseng polysaccharides were extracted by water decoction from Panax ginseng C.A.Meyer(Cultivated Ginseng),named CGPS.Four polysaccharide fractions,CGPS-20,CGPS-40,CGPS-60 and CGPS-80,were precipitated at final ethanol concentrations of 20%,40%,60%and 80%,respectively.Physicochemical properties,molecular weight,monosaccharide composition and antioxidant capacity of polysaccharide fractions were all investigated.The results indicated that changing the concentration of ethanol could precipitate polysaccharides into fractions with different molecular weights,functional group composition and physicochemical properties,eventually leading to differences in antioxidant activity,which would help to find a simple,efficient,and reliable method for rapid extraction and purification of antioxidant polysaccharides from Panax ginseng C.A.Meyer.Among the four polysaccharide fractions,CGPS-80 had lower molecular weight,higher contents of uronic acid and total phenolic,and stronger scavenging ability on DPPH∙and ABTS∙+radicals.

Antioxidant Properties and Chemical Composition Relationship of Europeans and Brazilians Propolis

The antioxidant activity of ethanol extracts of propolis, bee glue, of various climate and orographic characteristics, collected from Italy, Brazil and Russia, was evaluated measuring their inhibitory action on peroxidation of linoleic acid, radical scavenging ability towards 2,2’-diphenyl-1-picrylhydrazyl, total phenolic content and reducing capacity by enzymatic and Folin method respectively. Propolis samples were chemically characterized by HPLC-MS/MS in order to find a possible correlation between antioxidant activity and polyphenols composition and quantification. The results obtained indicate that Italian and Russian propolis samples have similar polyphenolic composition and, as a consequence, almost similar antioxidant activity, while Brazilian propolis evidence lower polyphenolic and antioxidant characteristics. Climate and orography reasons of these differences are also suggested.

Formulation and Antioxidant Activity Evaluation of Theaflavin Effervescent Tablet

Theaflavins(TFs),as the major polyphenolic components of fermented tea,possess beneficial effects on human health.In this study,the effervescent tablets based on theaflavins were developed.The optimal formulation of TF effervescent tablets was obtained by response surface methodology with the Box-Behnken design.Then,the physiochemical properties were evaluated,including hardness,friability,effervescent time and pH of the solution.At last,the antioxidant ability of TF effervescent tablets was studied through DPPH and ABTS radical scavenging assay.According to the results,the optimal formulation of the tablets contained TF powder 9.09%,disintegrating agent 43.80%(the weight ratio of citric acid and sodium bicarbonate was 1:1),aspartame 1.86%,PEG-6003%,and mannitol in balance.With the wet granulation method,the TF effervescent tablets displayed suitable hardness,fast disintegration time,good color,pleasant taste and high antioxidant activity.This study demonstrated that the TF effervescent tablets could be a valuable product for the supplement market and contribute to promoting practical application of TFs.

Phytochemical Screening, Antioxidant Activity and Safety of Petroselinum crispum (Mill.) AW Hill Apiaceae Leaves Grown in Benin

Petroselinum crispum (Mill.) AW Hill Apiaceae (Parsley) is a plant species commonly used for its culinary value, but little is known about its phytochemical composition and antioxidant properties. This study aimed to deepen knowledge of the Petroselinum crispum leaves (LPc) grown and consumed in Benin. The phytochemical screening of the LPc powder was done according to the method of Houghton and Raman at the Laboratory of Pharmacognosy and Essential Oils of the Institute of Applied Biomedical Sciences in Benin. The antioxidant activity (IC50) was evaluated by the DPPH reduction test. Phytochemical screening revealed the presence of chemical groups such as catechin tannins, gallic tannins, flavones, saponins, mucilages, coumarins, reducing agents and O-heterosides with reduced genins in the LPc powder. The aqueous extract of LPc showed antioxidant activity with an IC50 = 63.66 μg/mL and was found to be less active than ascorbic acid (IC50 = 0.111 μg/mL). No acute oral toxicity was observed and the LD50 of the aqueous extract of LPc is estimated to be greater than 5000 mg/kg in the Wistar rat. The absence of toxicity, its antioxidant activity associated with its richness in active ingredients makes Petroselinum crispum a promising species suitable for safe long-term use as food.

Influence of potato flour on dough rheological properties and quality of steamed bread

It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour（0–35%） on dough rheology and quality of steamed bread were investigated. Potato flour addition significantly influenced the dough rheological properties and steamed bread quality, such as increased water absorption, the maximum gaseous release height, total volume of CO_2 and hardness, while decreased dough stability and specific volume of steamed bread. Moreover, correlation analysis suggested that dough height at the maximum development time, dough stability, water absorption and the phase tangent can be used for predicting the technological quality of steamed bread. Potato-wheat steamed bread had higher dietary fibre, ash content and antioxidant activity than those of wheat steamed bread. The estimated glycemic index decreased from 73.63（0%） to 60.01（35%）. Considering the sensory evaluation, the steamed bread with 20% potato flour is acceptable. In conclusion, adding appropriate quantity of potato flour to wheat flour for steamed bread production will not only maintain the technological quality, but also can improve the nutritional value of the steamed bread.

Hepatoprotective and antioxidant activity of a mangrove plant Lumnitzera racemosa

Objective:To identify the hepatoprotective and in vitro antioxidant activity of Lumnitzera racemosa(L.racemosa)leaf extract.Methods:Animals in Group 1 served as vehicle control,Group 2 served as liepatoloxin(CCL_4 treated)group,Group 3 served as positive control(Silyinarin)group,and Group 4,5 and 6 served as(75,150 and 300 mg/kg bw p.o.)L.raremosa leaf extract treated groups.Moreover,in vitro antioxidant DPPH,hydroxyl radical scavenging activity(HRSA),NO,ferric reducing antioxidant power(FRAP),lipid hydroperoxide(LPO)and super oxide dismutase(SOD)were also analyzed for the leaf extract.Results:The levels of the serum parameters such as serum glutamic oxaloacetic transaminase(SCOT),serum glutamic pyruvic transaminase(SGPT),alkaline phosphatase(ALP),bilirubin,cholesterol(CHL),sugar and lactate dehydrogenase(LDU)were significantly increased in CCL_4 treated rats when compared with the control group(P<0.05).But the L.racemosa leaf extract treated rats showed maximum reduction of SGOT[(210.36±19.63)IU/L],SGPT[(82.37±13.87)IU/L],ALP[(197.63±23.43)IU/L],bilurubin[(2.15±0.84)mg/dL],cholesterol[(163.83±15.63)mg/dL],sugar[(93.00±7.65)mg/dL]and LDH[(1134.00±285.00)IU/L]were observed with the high dose(300 mg/kg bw)of leaf extract treated rats.Histopathological scores showed that,no visible changes were observed with high dose(300 mg/kg bw)of leaf extract treated rats except few mild necrosis.The IC_(50)values were observed as(56.37±4.87)μg/mL,(57.68±1.98)μg/mL,(64.I5±2.90)μg/mL,(61.94±3.98)μg/mL,(94.53±1.68)μg/mL and(69.7±2.65)μg/mL for DPPH,HRSA,NO,FRAP,LPO and SOD radical scavenging activities,respectively.Conclusions:In conclusion,the hepatoprotective effect of the L.racemosa leaf extract might be due to the presence of phenolic groups,terpenoids and alkaloids and in vitro antioxidant properties.