Ferulic Acid Equivalents Research Articles

Optimization of Germination Conditions for Enriched γ-Aminobutyric Acid and Phenolic Compounds of Foxtail Millet Sprouts by Response Surface Methodology.

The optimum germination conditions for foxtail millet sprouts enriched with γ-aminobutyric acid (GABA) and antioxidant polyphenols were investigated. From single-factor experimental results, both the GABA level and total phenolic content (TPC) were more significantly affected by soaking temperature and time, and concentration of sucrose culture solution. Response surface methodology (RSE) was used to optimize the germination conditions of foxtail millet sprouts, where the interaction between soaking temperature and sucrose concentration exhibited a significant (p < 0.05) effect on TPC, and the interaction between soaking time and sucrose concentration displayed a significant (p < 0.05) effect on GABA content. The optimal germination conditions for TPC and GABA enrichment of foxtail millet sprouts were soaking at 31 °C for 4.5 h and germinating at 35 °C with 4.5 g/L sucrose solution for 5 days. Under the optimized conditions, the TPC and GABA content of foxtail millet sprouts were 926.53 milligrams of ferulic acid equivalents per 100 g dry weight (mg FAE/100 g DW) and 259.13 mg/kg, separately, with less difference from the predicted values of 929.44 mg FAE/100 g DW and 263.60 mg/kg, respectively. Collectively, all the individual phenolic compounds increased significantly (p < 0.05) by optimization, except for cis-p-coumaric acid and cis-ferulic acid in bound. The results provide a practical technology for suitable germination conditions to improve the health components of foxtail millet sprouts and increase their added value.

Hydrothermal Treatment of Wheat Bran under Mild Acidic or Alkaline Conditions for Enhanced Polyphenol Recovery and Antioxidant Activity.

This study was undertaken to investigate the effects of hydrothermal treatments under mild acid and alkaline conditions on polyphenol release and recovery from wheat bran (WB). After an initial screening of various food-grade substances, strong evidence was raised regarding the potency of citric acid and sodium carbonate to provide WB extracts exceptionally enriched in polyphenols. Thus, these two catalysts were tested under various time and temperature combinations, and the processes were described by linear models based on severity factor. The most effective treatments were those performed with 10% of either citric acid or sodium carbonate, at a constant temperature of 90 °C for 24 h, providing yields in total polyphenols of 23.76 and 23.60 mg g-1 dry mass of ferulic acid equivalents, respectively. Liquid chromatography-mass spectrometry analyses revealed that, while the sodium carbonate treatment afforded extracts enriched in ferulic acid, treatments with citric acid gave extracts enriched in a ferulate pentose ester. The extracts produced from those treatments also exhibited diversified antioxidant characteristics, a fact ascribed to the different polyphenolic composition. To the best of the authors' knowledge, this is the first report demonstrating the effective release of ferulic acid and a ferulate pentose ester from WB, using benign acid and alkali catalysts, such as citric acid and sodium carbonate.

Alkali-Catalyzed Organosolv Treatment of Oat Bran for Enhanced Release of Hydroxycinnamate Antioxidants: Comparison of 1- and 2-Propanol

Oat bran (OB) may be regarded as food industry by-product, with a high perspective as a bioresource in the production of high-value polyphenolic substances. On this basis, the investigation presented herein aimed at (i) using 1- and 2-propanol organosolv treatment and studying the effect of an alkali (sodium hydroxide) catalyst on releasing bound polyphenols, (ii) establishing models of polyphenol recovery by employing severity and response surface methodology, and (iii) investigating the polyphenolic profile of the extracts produced. Yield in total polyphenols as a function of treatment severity was satisfactorily described by linear models, indicating that for both 1- and 2-propanol treatments, temperature and time could be used interchangeably to adjust severity. Furthermore, the 1-propanol process was found to be more efficient at lower severity compared to the 2-propanol process. The optimization using response surface methodology revealed that, under identical condition settings (t = 300 min, T = 90 °C), the 1-propanol treatment afforded a total polyphenol yield of 17.15 ± 0.51 mg ferulic acid equivalents per g−1 dry mass, whereas the 2-propanol treatment gave a yield of 14.78 ± 1.11 mg ferulic acid equivalents per g−1 dry mass. Liquid chromatography–tandem mass spectrometry analyses showed that the extract produced from the 1-propanol treatment was significantly more enriched in ferulic acid and p-coumaric acid compared to the extract generated with the 2-propanol treatment. Moreover, the antioxidant activity of the extracts was in concurrence with the polyphenolic composition. Based on the evidence, the alkali-catalyzed, 1-propanol organosolv treatment of OB is proposed as a sustainable and efficient methodology to recover multipurpose natural antioxidants.

Variation in Phenolic, Mineral, Dietary Fiber, and Antioxidant Activity across Southern Tunisian Pearl Millet Germplasm

Pearl millet crop, reputed as one of the most important food sources cultivated in arid and semiarid parts of Africa and Asia, is known to be a source of many bioactive molecules with potential health-promoting properties. In Tunisia, this crop presented historically rich and diversified germplasm, which is being threatened by genetic erosion. The preservation programs of these species have been held for more than 20 years via participatory breeding schemes. A prospection was undertaken to collect pearl millet cultivars preserved in the last two decades from south-eastern Tunisian farmers to estimate their variability and performances. The aim of this study was to assess the profiles of phenolic compounds, antioxidant capacities, mineral composition, and dietary fiber contents of ten pearl millet cultivars in south-eastern Tunisia. The total phenolics and flavonoids in the free fraction ranged from 506.33 to 1287.71 µg.g−1 DM ferulic acid equivalent (FAE) and 4.17 to 12.53 µg.g−1 DM catechin equivalent (CE), respectively. The highest polyphenolic content from all genotypes was 1134.96 µg·g−1 DM (genotype Med.AG1.3). LC-MS analysis of individual phenol compounds allowed the identification of eight phenolic acids in millet grains. The quinic acid, p-coumaric acid, and caffeic acid were predominant phenolic acids, and six flavonoid compounds with cirsiliol and silymarin were the predominant flavonoids. The ranges of mineral contents variation were 693.10 to 1075.40 and 80.75 to 175.40 μg·g−1 for Ca and Mg, respectively, and 9.55 to 32.80, 0.75 to 8.60, 1.84 to 12.21, and 3.63 to 11.40 μg·g−1 for Na, Zn, Cu, and Fe, respectively. The content of NDF, ADF, and ADL per dry weight varied from 20 to 31%, 1 to 4.2%, and 0.4 to 2.3%, respectively. Overall, considering the variability among the assessed attributes, heatmap analysis showed the association between each of the traits as related to the clustered genotypes.

What’s new on total phenols and γ-oryzanol derivatives in wheat? A comparison between modern and ancient varieties

A big challenge for our century concerns discovering new foods, including re-discovering ancient wheat. Phenolic and steryl ferulates composition of Tuscan and Campania wheat samples was evaluated by HPLC-DAD-MS/MS. Cinnamic acids and flavonoids were expressed as ferulic acid and schaftoside equivalents, respectively. Agronomic conditions with a higher rate of plants/m2 promoted higher amounts of phenols in most of the Tuscan varieties. The ancient varieties Gentil Rosso (1137 μg/mg dry weight) and Carosella 2 (854 μg/mg dry weight) showed the highest phenols amount, determined by HPLC-DAD. Steryl ferulates were expressed as ferulic acid equivalents. Campestanyl and sitostanyl ferulates were found as main steryl ferulates compounds in wheat, differently from rice, millet and sorghum; 10 steryl ferulates and 2 caffeoyl phytosterols were tentatively identified. Total steryl ferulates in Tuscan and Campania wheat samples ranged 37.6–62.3 μg/g dry weight and 14.4–56.6 μg/g dry weight, respectively. Ancient whole wheat pasta showed 50 % higher steryl ferulates with respect to modern whole wheat pasta. The study compared for the first time the content of γ-oryzanol derivatives in ancient and modern wheat varieties.

Green extraction of phenolic compounds from foxtail millet bran by ultrasonic-assisted deep eutectic solvent extraction: Optimization, comparison and bioactivities

An ultrasonic-assisted extraction (UAE) protocol using deep eutectic solvent (DES) was employed to extract phenolic compounds from foxtail millet bran (FMB). DES composed with betaine and glycerol in a 1:2 M ratio was selected basing on the total phenolic content (TPC) extraction yield, with the optimal extraction technology investigated using response surface methodology (RSM) with Box-Behnken design (BBD). The optimized process obtained was as follows: DESs with water content of 29 mL/100 mL, ultrasonic power at 247 W, extraction temperature of 61 °C, and extraction time of 31 min. The TPC of the extract was 7.80 ± 0.09 mg ferulic acid equivalent (FAE)/g under the optimum extraction conditions, with the result corresponding well with the model prediction. DES-based UAE produced higher total phenolics, total flavonoids, in vitro antioxidant activity and acetylcholinesterase inhibitory activity than the conventional solvent extraction. The phenolic extract from FMB with DES-based UAE was mainly composed of fifteen phenolic compounds, with p-coumaric acid, apigenin-C-dihexoside, and N′, N″-di-p-coumaroylspermidine being the predominant phenolic compounds. Additionally, 1-O-p-coumaroylglycerol was detected for the first time in FMB. The microstructure differences of the FMB samples following extraction were confirmed using scanning electron microscopy (SEM).

Diversity of phenolics including hydroxycinnamic acid amide derivatives, phenolic acids contribute to antioxidant properties of proso millet

Profile of phenolic compounds and antioxidant activity of proso millets were studied. Twelve phenolic derivatives were identified in the free extract, including N′-caffeoyl-N″-feruloylspermidine, N′, N″-dicaffeoylspermidine and N-(p-coumaroyl) serotonin reported for the first time in proso millets. Fifteen phenolic acid derivatives were found in the bound fraction with p-coumaric acid and ferulic acid being the major phenolic acids, as well as four ferulic acid dimers (DFAs) detected for the first time in proso millets. The total phenolic content (TPC) of the soluble and insoluble phenolic fractions varied from 592 to 1510 mg ferulic acid equivalents (FAE)/kg dry weight (DW) and 1146–2436 mg FAE/kg DW, respectively. The total flavonoid content (TFC) of the proso millets ranged from 284 to 978 mg rutin equivalents (RE)/kg DW. DPPH, ABTS and FRAP assays were applied to determine in vitro antioxidant activities for all the phenolic extracts, and the antioxidant levels were attributed to TPCs. The diverse phenolics contributed to the antioxidant properties of proso millet, which can serve as viable functional food ingredients.

Evaluation of nutritional and medicinal potential of defatted Sapindus mukorossi seed kernel

This work deals with the evaluation of nutritional and medicinal potential of a defatted kernel of Sapindus mukorossis seed. Defatted sapindus seed kernel is a rich source of proteins (33.4 ± 2.12%), which show balanced amino acid composition for the requirement of adults as per the World Health Organization. Protein isolate possesses 29 kDa molecular weight peptide, which shows trypsin inhibitor activity. It also showed around 31.2% reduction in amylase activity while aqueous Ethanol and ethanol extracts showed 55% and 72.83%, respectively. Aqueous ethanol and ethanol extracts were found to contain polyphenols and saponins. Polyphenol content in aqueous ethanol and ethanol extract was 4.50 ± 0.15 mg/g and 5.7 ± 0.34 mg/g ferulic acid equivalent, respectively, while 0.72 ± 0.68% and 1.2 ± 0.23% Oleonolic acid equivalent saponins, respectively. Both these extracts showed potent antioxidant activity, and the rate of DPPH scavenging activity was higher than the ferulic acid standard. The deffated seed also contains dietary fibers in which 3.8 ± 0.01% are soluble, and 2.2 ± 0.03% are insoluble fibers.

Comparative evaluation on phenolic profiles, antioxidant properties and α-glucosidase inhibitory effects of different milling fractions of foxtail millet

The polyphenol profiles, antioxidant properties and inhibitory effects on α-glucosidase activities of the different milling fractions of two foxtail millet cultivars were investigated in this study. The bran of foxtail millet contained the highest free total phenolic content (TPC), while the husk had the highest bound TPC. Eighteen phenolic compounds in the free phenolic extracts and thirteen in the bound phenolic extracts from the different milling fractions of the foxtail millet were identified. For the free phenolic extracts, p-hydroxybenzaldehyde, vanillic acid and p-coumaric acid were the predominant phenolics in the husk, bran and millet, respectively. The husk of YG18 had the highest p-hydroxybenzaldehyde with the content of 101.96 mg/kg. Trans-p-coumaric acid and ferulic acid were the major phenolics in the bound phenolic extracts, and the husk of JG5 contained the highest trans-p-coumaric acid with the content of 6230.97 mg/kg. Antioxidant activities were determined by DPPH, ABTS•+ and FRAP assays for all the fractions, and their values are related to TPCs. The antioxidant activities of the free and bound phenolic extracts in the husk and bran were significantly higher than that in millet (p < 0.05). The free phenolic extracts had better inhibitory effect on α-glucosidase activity than the bound phenolic extracts, especially the free phenolics from the husk of YG18 presented the best inhibitory capacity with the lowest IC50 value of 49.88 μg ferulic acid equivalent (FAE)/mL. It was suggested that the by-products of foxtail millet could be utilized as a potential source of natural antioxidants and α-glucosidase inhibitors.

Isolation of arabinoxylan and cellulose-rich arabinoxylan from wheat bran of different varieties and their functionalities

The study evaluated the yield, emulsifying, antioxidant properties, protein content and amino acid composition of water-extractable (WE) and alkali-extractable (AE) Hemi-B and the water holding capacity and protein content of cellulose-rich arabinoxylan (CAX) fractions isolated from the bran of four wheat varieties. It was observed that CAX from the variety C-306 possessed the lowest protein content (3.83%) and the highest water holding capacity (16.13%). Total phenolic content of AE-Hemi-B and WE-Hemi-B fractions varied from 4.54 to 7.47 mg ferulic acid equivalents (FAE)/g and 3.51–4.91 mg FAE/g, respectively. Except for the AE-Hemi-B fraction of HS-490, bound phenolic content was higher than free phenolic content. AE-Hemi-B had exceptionally higher bound phenolic and antioxidant content. FTIR bands at 1364 cm−1, 1028 cm−1 and 849 cm−1confirmed the presence of a highly branched arabinoxylan structure. The presence of phenolic ring structure, characteristic of ferulic acid, was confirmed by the band signal at 1520 cm−1. The emulsion stability of WE-Hemi-B decreased drastically, after storage at accelerated temperature (60 °C). However, all AE-Hemi-B yielded good emulsions, expect HD-2967 variety, which exhibited the poorest emulsion stability, while, C-306 yielded exceptionally stable emulsion, better than well-known corn fiber gum, up to 3 days under accelerated storage.

High fiber, low glycaemic index (GI) prebiotic multigrain functional beverage from barnyard, foxtail and kodo millet

Consumers are increasingly demanding healthier and natural foods made from whole grains. In view of this, a multigrain functional beverage was made using minor millets such as barnyard, foxtail and kodo millet. Millets are rich in dietary fibre, B vitamins and micronutrients like magnesium, iron and have low glycaemic index. Roasted millets were extracted with water and filtered to obtain the beverage. An appropriate ratio of all grain was obtained from D-optimal mixture design. Accordingly, grain amount was varied from 5 to 8 g, 8–12 g, 6–9 g for barnyard, foxtail and kodo millet respectively. The ratio was selected based on pH, phenolic content, antioxidant activity and sensory overall acceptability of resultant multigrain beverages. Beverage was treated with α-amylase enzyme, fructooligosaccharide, galactooligosaccharide, and maltitol to improve the sensorial properties. The final multigrain functional beverage was prepared from 7 g barnyard, 10 g foxtail and 8 g of kodo millet along with 1.2 g/100 g w/v of fructooligosaccharide, containing 5.72 g/100 g total dietary fibre, 47.69 mg ferulic acid equivalents (FAE)/100 mL total phenolic content with a prebiotic activity of 1.56 and 45.07 of glycaemic index (GI) which can be categorized as functional low GI beverage (GI < 55).

Nutritional composition, enzyme activities and bioactive compounds of mung bean (Vigna radiata L.) germinated under dark and light conditions

Changes in nutritional composition and functional properties of mung bean seeds germinated under the dark and light conditions for 96 h were investigated in this study. The germination caused the increased dry matter loss in mung bean seeds and the loss was higher in the seeds germinated under the dark condition rather than that under the light condition. However, protein, ash, total phenolic (TPC) and total flavonoid (TFC) contents, and enzyme activities of mung bean seeds significantly increased with prolonged germination time. The antioxidant and enzyme inhibitory capacities of extracts from mung bean seeds were also improved with germination, whereas the total essential amino acids (EAA) of the mung bean seeds was not changed. The mung bean seeds germinated under the dark condition contained higher TPC, TFC, antioxidant and enzyme inhibitory capacities as compared to those germinated under the light condition. At 96 h of germination under the dark condition, the germinated mung bean seeds contained 31.9% protein, in which the amount of EAA was 40.92%. The TPC of the 96-h germinated mung bean seed extract was 7.19 mg ferulic acid equivalent (FAE)/g hulled seeds, which possessed 86.4% DPPH scavenging, and 72.7% and 72.9% inhibition against α-amylase and amyloglucosidase, respectively.

High-efficiency Extraction of Phenolics from Wheat Waste Biomass (Bran) by Combining Deep Eutectic Solvent, Ultrasound-assisted Pretreatment and Thermal Treatment

The aim of this study was the examination of the effect of ultrasonication pretreatment and thermal treatment of soft wheat bran (SWB) with a novel acidic, tertiary deep eutectic solvent, composed of glycerol/citric acid/glycine, on the polyphenol extraction yield and antioxidant activity. This was achieved by sequentially deploying ultrasonication pretreatment and prolonged thermal treatment (extraction). Ultrasonication prior to stirred-tank extraction was shown to afford significantly higher total polyphenol yield compared to aqueous control solvents. Furthermore, thermal treatment had a striking effect on SWB polyphenol extraction, which increased from 6.31 ± 0.06 mg ferulic acid equivalents (FAE) g− 1 dry mass (dm) (50 °C, 2.5 h) to 57.12 ± 1.14 mg FAE g− 1 dm (90 °C, 24 h). Combination of ultrasonication pretreatment and thermal treatment boosted even more extraction yield at 94.62 mg FAE g− 1 dm. Comparison of glycerol/citric acid/glycine with other common deep eutectic solvents demonstrated that this particular solvent was an exceptionally high-performing system. Liquid chromatography-tandem mass spectrometry analyses showed that the SWB extract produced with glycerol/citric acid/glycine deep eutectic solvent was dominated by polar compound(s), as opposed to acid and alkaline hydrolyzates, which contained virtually only ferulic acid. It was concluded that this investigation could be expanded by designing and screening task-specific deep eutectic solvents (DES) for improved extraction efficiency under less severe thermal treatment conditions. This would contribute towards the establishment of less energy-demanding processes for wheat bran polyphenol recovery.

Phenolic Profile, Antioxidant, and Antidiabetic Potential Exerted by Millet Grain Varieties.

This study evaluated the potential antioxidant and antidiabetic properties in vitro of four millet grain varieties cultivated in South Korea. The free fractions were tested for their total antioxidant capacity using 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS+) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays, followed by α-glucosidase, α-amylase, and advanced glycation endproducts (AGEs) formation inhibition assays. The total phenolics, flavonoids, and condensed tannins in the free fractions ranged from 107.8 to 136.4 mg ferulic acid equivalent (FAE)/100 g, 101.3 to 115.8 mg catechin equivalent (CE)/100 g, and 17.65 to 59.54 mg catechin equivalent (CE)/100 g, respectively. Finger Italian millet had the highest total phenolic content (136.4 mg FAE/100 g) and flavonoid content (115.8 mg CE/100 g). Barnyard and finger Italian millet showed the highest DPPH (IC50 = 359.6 µg/mL and 436.25 µg/mL, respectively) and ABTS radical scavenging activity (IC50 = 362.40 µg/mL and 381.65 µg/mL, respectively). Similarly, finger Italian millet also exhibited significantly lower IC50 values for the percentage inhibition of α-glucosidase (18.07 µg/mL) and α-amylase (10.56 µg/mL) as compared with acarbose (IC50 = 59.34 µg/mL and 27.73 µg/mL, respectively) and AGEs formation (33.68 µg/mL) as compared with aminoguanidine (AG) (52.30 µg/mL). All eight phenolic compounds identified in finger Italian millet were flavonoids, with flavanols being the predominant subclass. Taken together, millet flavonoids play important roles in the prevention and management of type 2 diabetes, and hence finger Italian millet has the potential to be developed as a functional food.

Enhanced bioactive compound production in broccoli cells due to coronatine and methyl jasmonate is linked to antioxidative metabolism

Elicited broccoli suspension-cultured cells (SCC) provide a useful system for obtaining bioactive compounds, including glucosinolates (GS) and phenolic compounds (PCs). In this work, coronatine (Cor) and methyl jasmonate (MJ) were used to increase the bioactive compound production in broccoli SCC. Although the use of Cor and MJ in secondary metabolite production has already been described, information concerning how elicitors affect cell metabolism is scarce. It has been suggested that Cor and MJ trigger defence reactions affecting the antioxidative metabolism. In the current study, the concentration of 0.5 μM Cor was the most effective treatment for increasing both the total antioxidant capacity (measured as ferulic acid equivalents) and glucosinolate content in broccoli SCC. The elicited broccoli SCC also showed higher polyphenol oxidase activity than the control cells. Elicitation altered the antioxidative metabolism of broccoli SCC, which displayed biochemical changes in antioxidant enzymes, a decrease in the glutathione redox state and an increase in lipid peroxidation levels. Furthermore, we studied the effect of elicitation on the protein profile and observed an induction of defence-related proteins. All of these findings suggest that elicitation not only increases bioactive compound production, but it also leads to mild oxidative stress in broccoli SCC that could be an important factor triggering the production of these compounds.

Hydroxycinnamic acid amide (HCAA) derivatives, flavonoid C-glycosides, phenolic acids and antioxidant properties of foxtail millet

The profiles of phenolic compounds and antioxidant properties of dehulled foxtail millets were studied. Twenty-one phenolics were detected in the free fraction, including a series of nine hydroxycinnamic acid spermidines reported for the first time and three flavonoid C-glycosides of kaempferol and apigenin. Twenty-three phenolic acid derivatives were detected in the bound fraction with ferulic acid being the predominant phenolic acid, as well as four ferulic acid dimers (DFAs) reported for the first time in foxtail millet. Total phenolic contents (TPC) of free and bound fractions varied from 161.86 to 224.47 mg ferulic acid equivalent (FAE)/kg DW, 170.69 to 294.75 mg FAE/kg DW, respectively. Antioxidant activities, based on the DPPH, ABTS+ and ORAC assays, were determined for all extracts related to TPC. Dehulled foxtail millet contains a diverse profile of phenolic compounds potentially suitable for development of functional foods with unique antioxidant properties.

Profile of phenolic compounds and antioxidant activity of finger millet varieties

The profiles of phenolic compounds and antioxidant capacities of four finger millet varieties harvested in northern Malawi were investigated. The total phenolics, flavonoids and condensed tannins in the free fractions ranged from 114.43 to 179.19 mg ferulic acid equivalent (FAE)/100 g, 90.24 to 202.94 mg catechin equivalent (CE)/100 g and 31.76 to 83.59 mg CE/100 g, respectively. Total phenolic contents of the bound fractions ranged from 58.27 to 123.23 mg FAE/100 g. Twenty phenolic compounds were identified in the free fractions including eighteen flavonoids, with catechin and epicatechin being the predominant flavonoids. Seventeen phenolic compounds were identified in the bound fractions, with ferulic acid being the predominant one. Ten of the identified polyphenols were firstly reported in finger millet. Darker colored finger millet varieties had higher phenolic contents and antioxidant properties than the lighter colored ones. Finger millet can be used as healthy food material and natural antioxidant resource.

Comparative Evaluation of Soluble and Insoluble-Bound Phenolics and Antioxidant Activity of Two Chinese Mistletoes.

Mistletoes are used medicinally in order to treat various human illnesses. Few studies have reported on the phenolic content and antioxidant properties of Chinese mistletoes (CMs). In this work, the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities of soluble and insoluble-bound phenolic extracts from CMs hosted by Camellia assamica (Mast.) Chang (CMC) and Pyrus, i, f. (CMP) were compared. Phenolic compounds in CMC and CMP were identified and quantified using high-performance liquid chromatography (HPLC). The results indicated that the TPC of soluble phenolic extracts was higher than insoluble-bound phenolic counterparts in both CMC and CMP. In addition, the TPC of soluble, insoluble-bound and total phenolic fractions (9.91 ± 0.23, 4.59 ± 0.27 and 14.50 ± 0.35 μmol ferulic acid equivalents per gram (FAE/g) dry sample) extracted from CMP were higher than those extracted from CMC. The soluble phenolic extracts in CMP showed higher antioxidant activities than those in CMC. Eighteen phenolic compounds from soluble and insoluble-bound phenolic extracts from the CMs were identified and quantified by HPLC. This study indicates that CMC and CMP, especially the latter, could be sources of antioxidants in human health care.

In vitro inhibition of lipase, α‐amylase, α‐glucosidase, and angiotensin‐converting enzyme by defatted rice bran extracts of red‐pericarp rice mutant

AbstractBackground and objectivesFreeze‐dried aqueous and various ethanolic (25%, 50%, 75%, and 95%) extracts of defatted red rice (mutant AM‐425) bran were prepared and designated as E0, E25, E50, E75, and E95, respectively. Phenolic constituents of extracts and the in vitro inhibitory effects of extracts against lipase, α‐amylase, α‐glucosidase, and angiotensin‐converting enzyme (ACE) were examined.FindingsYields of extracts ranged from 16.45% (E0) to 11.57% (E95). The E50 and E75 had higher total phenols (79.2–80.9 mg ferulic acid equivalent (FAE)/g extract) than other extracts. The E75 and E95 had higher total flavonoids (20.46–21.35 mg catechin equivalent/g extract). The most abundant phenolic acid and flavonoid were ferulic acid and catechin, respectively. Both E50 and E75 had higher inhibitory activity against lipase (IC50, 35.95–35.97 mg/ml), α‐amylase (IC50, 21.99–22.02 mg/ml), α‐glucosidase (IC50, 1.67 mg/ml), and ACE (IC50, 2.93–2.97 mg/ml).ConclusionsBoth E50 and E75 can be used to produce high‐value functional supplements. However, further studies with in vivo models reflecting potential human benefits are needed in the future.Significance and noveltyThe tested E50 and E75 had higher contents of total phenols. Moreover, both E50 and E75 were able to inhibit key enzymes relevant to obesity (lipase), type‐2 diabetes mellitus (α‐amylase and α‐glucosidase), and hypertension (angiotensin‐converting enzyme) in an in vitro model. The results suggest that defatted rice bran extracts could be considered as potential candidates for developing functional foods or supplements.

Influence of germination period on physicochemical, pasting and antioxidant properties of Indian wheat cultivars

In the present study, physicochemical, pasting and antioxidant properties of six wheat (Triticum aestivum L.) cultivar grains after 24, 48 and 72 h of germination duration were evaluated and compared with their un-germinated counterparts. Chemical compositions of un-germinated fraction of whole flour were also determined. The results showed that swelling power decreased whereas solubility increased as the time of germination increased. From 24 to 72 h water and oil absorption capacities increased significantly with germination. The DPPH radical scavenging activity and reducing power exhibited significant (p ≤ 0.05) increase with germination for all the cultivars. Total phenolic content ranged from 463.6 to 644.6 µg ferulic acid equivalents (FAE)/g for un-germinated to 1255.5–2380.9 µg FAE/g for germinated whole grain flour. Total flavonoids content increased from 86.5 to 266.7 µg catechin equivalents (CE)/g for un-germinated to 289.7–385.4 µg CE/g as the duration of germination increased from 0 to 72 h. The characteristics curves showing pasting profile of different cultivars became nearly linear for 48 and 72 h germinated grain flour. Several, significant correlations were observed among studied properties from principal component analysis.