Lower Total Phenolic Content Research Articles

Antioxidant Activity and Total Phenolic Properties of Teleme Made with Different Milks

Teleme is an Anatolian shepherd's food, which is a coagulated dairy product made by dripping the milk of freshly plucked raw figs into raw milk. It is also called as teleme cheese or teleme yoghurt. It is an important and forgotten food alternative to nutritious yogurt and milk, which has been known in Anatolian geography for centuries and can be made practically.In this study, antioxidant activity and total phenolic substance values of teleme obtained from three different milks, which are ancient but less known today, were determined. For this purpose, wastelememade by using fig milk from 3 different milks, sheep, goat and cow milk.Total Phenolic Substance (TPS), Antioxidant Activity (AA), Total Antioxidant Levels (TAL) and Total Oxidant Levels (TOL) analyzes of the extracts of fresh and freeze-dried powdered curds with water, 80% methanol and 100% methanol were performed.Among the fresh curd extracts prepared with different solvents, the highest total phenolic content was found in curd prepared with sheep's milk and extracted with 80% methanol (4,879±0.043 mg GAE (Gallic acid) /g dry weight), the lowest value was also sheep milk. It was determined in curd prepared with water and extracted with water (0.787±0.030 mg GAE/g dry weight).In powder curd products, the highest and lowest total phenolic contents are in curd prepared with sheep milk and extracted with water (2.161±0.033 mg GAE/g dry weight) and curd prepared with sheep milk and extracted with 100% methanol, respectively. (0.680±0.070 mg GAE/g dry weight) was determined. The highest antioxidant activity value was found in fresh curd prepared with sheep's milk extracted with 100% methanol and (6,832±0.029 mg trolox/g dry weight) and powdered curd prepared with goat's milk (1.697±0.006 mg trolox/g) dry weight, respectively. detected.While the total antioxidant values were found to be good in all samples, the oxidant values were detected at low levels. As a result, we believe that curd can be considered as a functional food with very good values in terms of antioxidant values as well as being nutritious.

Effect of water regimes and harvest times on yield and phytochemical accumulation of two ginger species

In South Africa, both Commercial ginger (Zingiber officinale Roscoe) and African ginger (Siphonochilus aethiopicus (Schweinf.) BL Burtt) are significant medicinal plants. This study aimed to determine the effect of water regimes on the two-ginger species' phenolic content, antioxidant properties and yield at various harvest times. During the 2015/2016 and 2016/2017 crop seasons, a field experiment was conducted. The experiment used a randomised complete block design (RCBD) and included two ginger species, four irrigation regimes, and three replicate blocks. Four different levels of soil water availability (20-25%, 40-45%, 60-65%, and 80-85% maximum allowable depletion, MAD) were used. The severely stressed treatment (80-85% MAD) significantly increased total flavonoid and phenolic content and total antioxidant activity in both species, but the biomass yield was lower than the other treatments. The well-watered control (20-25% MAD) resulted in a significant increase in rhizome yield at different harvesting times but resulted in lower total flavonoid and phenolic content and total antioxidant activity for both species. However, the moderately stressed treatment (40-45% MAD) obtained a higher WUE, flavonoid, phenolic and antioxidant content without reducing yield significantly in both species. The results indicated a similar trend in phytochemical constituents for leaves and rhizomes. The species can be harvested seven to eight months after planting under open field conditions. The accumulation of phytochemicals is dependent on water regime, harvesting time, and plant part; growers should consider 40-45% MAD and harvest seven to eight months after planting when growing ginger species to save the scarce resource (water), high phytochemical content and rhizome yield.

Composition of Pinot Noir Wine from Grapevine Red Blotch Disease-Infected Vines Managed with Exogenous Abscisic Acid Applications

Grapevine red blotch disease (GRBD) has negative effects on grape development and impacts berry ripening. Abscisic acid (ABA) is a plant growth regulator involved in the initiation of berry ripening. Exogenous abscisic acid application was compared to an unsprayed control on GRBD-positive Pinot noir vines during two vintages, and the total monomeric anthocyanin, total phenolics, phenolic composition, and volatile profile were measured in wines. In addition, untargeted metabolites were profiled using high-resolution LC-MS/MS. Results showed that the wine composition varied by vintage year and was not consistent with ABA application. Wines from the ABA treatment had a lower total anthocyanin and total phenolic content in one year. The untargeted high-resolution LC-MS/MS analysis showed a higher abundance of phenolic compounds in ABA wines in 2019, but lower in 2018. The wine volatile compounds of ABA treatments varied by vintage. There were higher levels of free β-damascenone, β-ionone, nerol, and several fermentation-derived esters, acids, and alcohols in ABA wines, but these were not observed in 2019. Lower 3-isobutyl-2-methoxypyrazine (IBMP) was also observed in wines with ABA treatment in 2019. The results demonstrated that ABA application to the fruit zones did not consistently mitigate the adverse impacts of GRBD on Pinot noir wines.

Nutraceutical and multi-element profiles of elephant garlic (Allium ampeloprasum L.) and common garlic (Allium sativus L.) from Slovenia

Bulbous Allium spp. such as “big-headed” elephant garlic (Allium ampeloprasum L.) and common garlic (Allium sativus L.) contain a wide range of bioactive compounds with health-promoting properties and are most commonly used as food seasonings. The objective of the present study is to verify if there is a difference in selected nutraceuticals (dry matter, TPC, and allicin) and elemental profiles (macro- and micro-elements) of the two Allium species produced in two growing seasons in Jablje, Slovenia (a sub-Alpine region). The total phenolic content (TPC) was determined spectrophotometrically, the organosulfur compound allicin was determined by the HPLC analysis and the multi-element profiles by an inductively coupled plasma-mass spectrometry (ICP-MS). The results show that elephant garlic bulbs had slightly lower TPC and about six times less allicin, a major organosulfur compound. The content of macro- (Mg, P, S, K, and Ca) and micro-elements (Cr, Mn, Fe, Co, Cu, Zn, and Mo) varied considerably among the Allium samples studied. The greatest differences between bulbs of elephant garlic and common garlic were observed for P, Ca, S, and Fe. Our results confirm different nutritional characteristics of the bulbs and cloves of the two Allium species.

Effect of Different Methods of Deacidification on the Properties of Noni (Morinda citrifolia) Extract

Deacidification of fruit extracts is necessary in certain situations which include consumer preference and product application. Although deacidification of noni extract using ion exchange resin and calcium carbonate addition has been reported, comparison between the two methods is lacking. This study was conducted to compare the effects of different deacidification treatments of ion exchange resin and calcium carbonate on the properties of noni extract. Ion exchange resin (Amberlite IRA-67) (R), calcium carbonate addition (CC), ion exchange resin followed by calcium carbonate addition (RC) and calcium carbonate addition followed by ion exchange resin (CR) were used to deacidify noni extract. Subsequently, analysis for pH, total soluble solids (TSS), total phenolic content (TPC), free radical scavenging ability (DPPH) and ferric reducing power (FRAP) were carried out. Compared to control, TPC, DPPH, and FRAP of noni extract decreased significantly (p<0.05) after deacidification using all different treatments. pH increased significantly (p<0.05) for all samples. TSS decreased significantly (p<0.05) after deacidification using all different treatments except for samples using resin (R) and calcium carbonate (CC). Deacidification using resin (R) produced a higher pH but lower TPC, DPPH and FRAP compared to calcium carbonate (CC). Ion exchange resin followed by calcium carbonate (RC) produced a lower (p<0.05) DPPH compared to calcium carbonate followed by ion exchange resin (CR). Deacidification of noni extract using calcium carbonate (CC) was the best method as it produced the smallest (p<0.05) reduction per change of pH for FRAP and no significant difference for DPPH compared to ion exchange resin (R).

Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas

In this study, it was aimed to investigate the effect of fermentation degree on total phenolic content, individual catechins, gallic acid, theaflavins, caffeine content, antioxidant and antimicrobial activity in teas. Green tea, black tea and oolong tea (partially oxidized 7 different degrees) were produced from the same cultivar of tea leaves harvested in first shooting period. The higher degree of fermentation was resulted in higher theaflavins, however in lower individual catechins and total phenolic content. Standard catechins gradually decreased with extended fermentation duration and epigallocatechin gallate decreased 87% from green tea to oolong to black tea. Higher antioxidant activity was observed in green and lower fermented oolong teas. There were significant (p<0.01) positive correlations (r2>0.9) between DPPH, ABTS assays and total phenolic content, catechin, epigallocatechin gallate, epicatechin, epicatechin gallate and total catechins. Significant (p<0.05), positive correlations (r2>0.7) were also observed between ORAC and those catechins. Moreover, the tea samples especially green tea showed antibacterial effects against three of the tested pathogenic bacteria Staphylococcus aureus ATCC 29213, Enterococcus faecalis ATCC 29212, Pseudomonas aeruginosa ATCC 27853 and antifungal effects against Candida albicans ATCC 10231. However, no antimicrobial activity was detected against Escherichia coli.

Comparative effects of vacuum or conventional frying on the polyphenol chemistry and in vitro colon cancer stem cell inhibitory activity of purple-flesh potatoes.

Potatoes are an important food crop that undergo postharvest storage, reconditioning, and cooking. Colored-flesh varieties of potatoes are rich in phenolic acids and anthocyanins. Previous studies have suggested that purple-flesh potatoes can inhibit colon cancer cells in vitro and reduce colon carcinogenesis in vivo. Vacuum frying (VF), as an alternative to conventional frying (CF), reduces fat content and may promote polyphenol retention in potato chips. We examined the impacts of reconditioning (storing at 13°C for 3 weeks following the 90-day cold storage at 7°C) and frying method on phenolic chemistry and in vitro colon cancer stem cell (CCSC) inhibitory activity of purple-flesh potato chips. We found that reconditioned chips exhibited higher total phenolic content (TPC) than nonreconditioned chips. We found that VF chips had lower TPC than CF chips. We observed no interaction between treatments. We found that VF chips had 27% higher total monomeric anthocyanin levels than CF chips, and observed a significant interaction between treatments. We found that VF chips had higher concentrations of caffeic acid (42%-72% higher), malvidin (46%-98% higher), and pelargonidin (55%-300% higher) than CF chips. We found that reconditioning had no effect. We found that VF chips had greater in vitro CCSC inhibitory activity than CF chips. Our results suggest that VF can improve the phytochemical profile and health-related functionality of purple-flesh potato chips, but additional studies are needed to determine if these results translate to the in vivo situation. PRACTICAL APPLICATION: Our current study shows that vacuum frying of purple-flesh potato chips results in higher levels of total monomeric anthocyanins and concentrations of specific polyphenols as compared to chips produced by conventional frying. These differences correlated with better in vitro colon cancer stem cell inhibitory activity. Although additional in vivo studies are needed, our current results suggest that it may be possible for potato processors to improve the health-related functionality of purple-flesh potato chips through the use of vacuum frying.

Probiyotik Yoğurda Böğürtlen ve Yulaf Kepeği İlavesinin Lactobacillus acidophilus Canlılığı ve Antioksidan Aktivite Üzerine Etkisi

In this study, oat bran and blackberry were used separately and together in the production of probiotic yogurt (Lactobacillus acidophilus). It was aimed to determine the effect of oat bran and/or blackberry on probiotic viability, total phenolic content and antioxidant activity levels (DPPH, ABTS, CUPRAC methods) of yoghurts during both cold storage times and in vitro gastrointestinal digestion stages. At the end of the 21 day of storage period, it was determined that the highest and lowest L. acidophilus viability was found in yoghurt containing blackberry (B) (107 cfu/g) and oat bran (Y) (105 cfu/g), respectively. Oat bran and blackberry containing yogurt YB and control yogurt had the highest and lowest total phenolic content at the beginning and end of the storage period, respectively. According to the antioxidant activity results determined by the DPPH method, B yogurt had the highest antioxidant activity, while according to the ABTS and CUPRAC methods, YB yogurt had the highest antioxidant activity. As a result, it has been revealed that the functional properties of probiotic yogurt can be further improved with the addition of oat bran and blackberry, and blackberry can have a prebiotic effect on L. acidophilus.

The effect of rotary drying temperature on drying characteristic and antioxidant activity of Etlingera elatior Jack

The study was conducted to investigate the effect of drying temperature on a rotary type of dryer for drying characteristics and antioxidant activity of Etlingera elatior flower. This study used a lab-scale rotary dryer which was a modification of the commercial oven heater from the market. The research design was a Randomized Block Design (RCBD) with one factor, i.e. the drying temperature, which consisted of four temperature levels, 60oC, 70oC, 80oC and 90oC. All experiments were repeated six times. The results showed that the drying of Etlingera elatior flowers at three different temperatures (70oC, 80oC and 90oC) required a shorter drying time than that of 60oC. The drying rate of the samples at 70oC, 80oC and 90oC was drastically decreased before the 200th min, while 60oC took a long time to 380 mins. The drying rate pattern with the drying temperature of 60oC showed a significantly lower total phenolic content of Etlingera flowers compared to 70oC, 80oC and 90oC, while there was no significant difference in total phenolic content among 70oC, 80oC and 90oC. In addition, different drying temperatures did not give a significant effect on the antioxidant activity based on the DPPH (2,2-diphenyl-1- picrylhydrazyl radical) method. This study proposed the effectiveness of drying using a rotary dryer in maintaining the total phenolic content and antioxidant activity of Etlingera flowers.

Evaluation of ‘Lorca’ Cultivar Aptitude for Minimally Processed Artichoke

Previous research works have reported that ‘Lorca’ artichoke cultivar presents a lower total phenolic content than other cultivars rich in phenolic compounds, which could show a lower susceptibility to enzymatic browning and increase its aptitude for fresh-cut processing. The aim of this study was to analyze the total phenolic content as well as browning evaluation by image analysis and polyphenol oxidase (PPO) enzyme activity in ‘Lorca’ cultivar in order to characterize the key factors which influence its phenolic levels for minimally processed artichokes. Thus, artichokes were harvested and classified on three head orders (main, secondary, and tertiary), as well as three development stages (initial, intermediate, and advanced). Variance components analysis was carried out for total phenolic content considering three factors: plant, flower head order, and internal development stage. For the first time, the internal development stage has been related to total phenolic content, and results showed that artichoke head order and internal development stage were responsible for a variability of 22.17% and 15.55%, respectively. Main artichoke heads and those at the advanced development stage presented the lowest phenolic concentration as well as the lowest PPO activity; therefore, they exhibit the lowest browning process, which could increase their use in ready-to-eat products at market.

Scopoletin contents and antioxidant properties of some edible plants of Black Sea regions

Scopoletin is a phytochemical of coumarins distributed in some plants. The aim of this study was the evaluation of scopoletin content and antioxidant activity of nettle, mallow, purslane, knot-grass, dill and coriander encountered in Black Sea regions. Analyses were conducted on the leaves and stems of these plants, except knot-grass. The lowest scopoletin content was found in nettle leaves (11.48 mg/kg) and the highest amount was found in knot-grass (6708.37 mg/kg). Scopoletin was not detected in stems of mallow, purslane and dill plants. The lowest total phenolic content was found in mallow stem (0.86 mg GAE/g) and the highest value was in knot-grass (67.74 mg GAE/g). The lowest ferric reducing antioxidant power (FRAP) was ascertained in purslane stem (1571.58 µmol Fe2+/g) and the highest value in coriander leaves (64905.90 µmol Fe2+/g). The mallow stem displayed the lowest DPPH radical scavenging activity of 48.63 µmol TE/g, while knot-grass provided the highest DPPH radical scavenging activity of 5261.56 µmol TE/g. These results revealed that knot-grass was the richest source of scopoletin and antioxidants. The studied plants exhibited a high interest in food, cosmetic and pharmaceutical industries.

Imersão em água e benziladenina como estratégia para melhorar o sucesso da enxertia em videira

Abstract The grafting of grapevines has become essential to overcome biotic and abiotic stresses because permits access to the benefits of the agronomical characteristics of different rootstocks. Stimulating the rapid formation of the grafting union is the key to grafting success. This investigation studied the effect of removing growth inhibitors through soaking in water for 24 hours versus adding growth stimulate through fast dipping in 250 mg/L benzyladenine (BA) for 30 seconds of graft wood before grafting on the grafting success of ‘Flame Seedless’ and ‘Early Sweet’ scions (Vitis vinifera) grafted onto ‘Freedom’ rootstock (Vitis champinii x 1613C). Water soaking came first and followed by treatment of 250 mg/L BA, which significantly improved the grafting success of both cultivars. Grafting success was positively associated with increasing callus formation at the grafting zone, which was accompanied with the highest total indols content, the lowest total phenols content, and peroxidase activity above and below the grafting zone. However, water soaking significantly increased total indols and decreased the total phenols content of the ungrafted cuttings. In this study, it was suggested that the application of water soaking to grafted cuttings prior to grafting is an environmentally friendly and alternative practice for synthetic growth regulators to improve grafted cuttings success.

ANTIOXIDANT ACTIVITIES, TOTAL PHENOL, FLAVONOID, AND MINERAL CONTENT IN THE RHIZOME OF VARIOUS INDONESIAN HERBAL PLANTS

In this study, we reported the medicinal and therapeutic potential of 10 Indonesian herbal plants, including their antioxidant activities, metabolite, and mineral content. In all samples, metabolites were extracted from the rhizome of the plants using the maceration method with methanol as solvent. Antioxidant activity of the dried and powdered extract was assessed using the DPPH method, the total phenolic content (TPC) was analyzed using the Folin-Ciocalteu method, the total flavonoid content (TFC) was analyzed using the aluminum chloride colorimetry method, and mineral content was analyzed using XRF Analyzer. Our results TPC and TFC are positively correlated with the antioxidant activity of the extract, for example, high TPC (990.3 mg GAE/) and TFC (104.4 mg QE/g) in Curcuma heyneana extract were accompanied by the high antioxidant activity of the extract. Further, we found that Kempferia galangal L. extract has the most diverse mineral composition, but it has the lowest TPC and antioxidant activity.

Minerals, antinutrients content and the bioaccessibility of iron and zinc in cooked, spontaneously fermented-dried, and blanched-dried dark green leafy vegetables commonly consumed in Sub-Saharan Africa

Abstract Iron and zinc deficiencies remain a significant problem in sub-Saharan Africa. This study aimed at determining mineral, antinutrient contents of differently processed ALVs, and the bioaccessibility of iron and zinc from cooked, blanched-dried, as well as spontaneously fermented-dried ALVs. Mineral and antinutrient contents of ALVs were analysed and the bioaccessibility of iron and zinc from ALVs were analysed by in vitro dialysability assay. Iron, zinc, magnesium, and calcium contents of the ALVs were high. Compared to cooked vegetables, both spontaneously fermented-dried and blanched-dried vegetables had significantly lower levels of condensed tannins, while significantly lower total phenolic contents were found in blanched-dried vegetables. Compared to cooked counterparts, percentage iron and zinc bioaccessibilities in spontaneously fermented-dried and blanched-dried ALVs showed no significant (p > 0.05) differences except for iron in Ethiopian kale and zinc in amaranth. Based on data from this study, it is recommended that ALVS should be consumed concurrently with iron and zinc enhancers to enhance bioaccessibility.

Thermosonication Process Design for Recovering Bioactive Compounds from Fennel: A Comparative Study with Conventional Extraction Techniques

This study aimed to examine the impact of the combination of acoustic energy at the nominal powers of 100, 200, 300, and 400 W with moderate heat processing at 40, 50, and 60 °C on the extraction of phytochemical compounds from Foeniculum vulgare. Thermosonication processing, based on high-intensity ultrasound combined with an external heat source, can potentialize the extraction of soluble solids from plant material. However, the excessive temperature increase generated by the two energy sources during thermosonication treatment may degrade the thermolabile bioactive compounds. Regardless of the temperature condition, fennel extracts obtained at 400 W presented lower total phenolic content (TPC) than those obtained at 300 W. The cavitation heat and mechanical stress provided at 400 W may have degraded the phenolic compounds. Thereby, the best extraction condition was 300 W and 60 °C. The fennel extract presented the highest content of TPC (3670 ± 67 µg GAE/g) and antioxidant activity determined by DPPH and ABTS methods (1195 ± 16 µg TE/g and 2543.12 ± 0.00 µg TE/g, respectively) using this treatment. Thermosonication can be an innovative technique for extracting phytochemicals because it provides good results in shorter processing times, with 73% and 88% less energy consumption than Percolation and Soxhlet techniques, respectively.

Biopriming chilli seeds with Trichoderma asperellum: A study on biopolymer compatibility with seed and biocontrol agent for disease suppression

In this study, the biocontrol agent, Trichoderma asperellum, was bioprimed onto chilli seeds using several biopolymers (sodium alginate, carboxymethylcellulose, gum arabic, xanthan gum). T. asperellum showed >60 % growth inhibition towards Fusarium solani and Pythium ultimum, and is used subsequently for all tests. The compatibility of biopolymers to seed and T. asperellum, and the performance of the bioprimed seeds in tolerating disease is then assessed. Results showed that 1.5 % w:v sodium alginate (SA1.5) (imbibed for 1 h) has the highest compatibility with chilli seeds, with percentage of germination at 77.78 ± 4.44 %, seed vigour index at 320.79 ± 58.14 and germination rate at 1.27 ± 0.06. This treatment (SA1.5) also resulted in high coating efficacy, retaining 83.17 % of viable spores on chilli seeds and maintaining spore viability (4.08 ± 0.03 log spore/seed) after 24 h post-biopriming. SEM observations revealed high distribution of spores on chilli seeds with the use of SA1.5. With a treatment of just 102 spores/mL, the bioprimed seeds were able to suppress disease severity (DS) by F. solani in potted trials (27.33 ± 4.04 % DS). This is attributed to mycoparasitic properties of T. asperellum. Under F. solani infection, low proline level was recorded in bioprimed seedlings (0.94 ± 0.01 µmol/g fr. wt.) compared to non-bioprimed seedlings (5.05 ± 0.13 µmol/g fr. wt.), suggesting T. asperellum protected seedlings from pathogen. By contrast, the formulation of T. asperellum was less effective towards P. ultimum, as relatively high proline level (3.37 ± 0.05 µmol/g fr. wt.) and a lower total phenolic content (99.61 ± 4.29 mg GAE/100 g fr. wt.) were recorded. To conclude, our results revealed the compatibility of biopolymers, specifically sodium alginate with chilli seeds and T. asperellum, leading to enhanced efficacy in seed biopriming and seed tolerance to infection by F. solani.

Rapid screening analysis of antioxidant activities in green tea products using DPPH and FRAP

Free radicals are formed inside and outside the body. Free radicals inside the body can be created in the cell compartments. The reactions are complex through the initiation, propagation, and termination stages. On the other hand, free radicals in the outer body can be formed from pollutions and environmental damage action. Excessive free radicals cause oxidative stress and use destructive cellular to affect health conditions. Antioxidants are known as essential agents in biological systems against diseases triggered by free radicals. One of the many antioxidants found in tea plants (Camellia sinensis) is polyphenols. A colorimetry method was employed to evaluate the dominant antioxidant compound of the total phenolic and flavonoid content in two selected tea products. The total phenolic content was determined by utilizing the Folin-Ciocalteu reagent. In addition, an aluminum colorimetric assay is applied to assess flavonoid content. Rapid screening of antioxidant activity using a spectrophotometric method is employed to determine IC50 values of tea extracts utilizing DPPH and FRAP. The FRAP method showed more sensitivity in determining antioxidant activities with the feasibility of working in low analyte concentrations than the DPPH method. The high total phenolic and flavonoid contents found in this experiment are in line with low IC50 values. It was also found out that brewed green tea has lower total phenol content than green tea bags.

Simultaneous Quantification of Trace and Micro Phenolic Compounds by Liquid Chromatography Tandem-Mass Spectrometry.

The simultaneous quantification of trace and micro metabolites is a bottleneck in food and biological analysis. Phenolic compounds are the most widely distributed and have various physiological functions. In this study, the strategy for the simultaneous liquid chromatography tandem-mass spectrometry (LC-MS/MS) quantification of 13 trace and micro phenolic compounds was proposed by taking product ions and isotopic ions as quantitative ions. The method validation results showed that the limits of detection (LODs) were from 0.01 to 9.84 μg/kg, and the limits of quantification (LOQs) were from 0.03 to 32.8 μg/kg. The intra-day precision and inter-day precision were below 8.4% and 14.4%, respectively. The recoveries ranged from 81.9% to 117.2%, and the matrix effects ranged from −11.5% to 13.7%, which indicated that the method has high sensitivity and suitable stability. The developed analytical method was applied to determine trace and micro constituents in rapeseed samples. The analysis results indicated that the contents of sinapine have significantly different between high and low total phenolic content rapeseeds. This method provides a reference strategy for the simultaneous quantitative analysis of other micro- and trace antioxidants.

Chemical, physical, and functional properties of Thai indigenous brown rice flours.

Thai indigenous brown rice flours from Nakhon Si Thammarat, Thailand, namely Khai Mod Rin (KMRF) and Noui Khuea (NKRF), were assessed for quality aspects in comparison with brown Jasmine rice flour (JMRF) and commercial rice flour (CMRF) from Chai Nat 1 variety. All the rice flours had different chemical composition, physical characteristic, and techno-functionality. The KMRF, NKRF, and JMRF were classified as a low amylose type (19.56-21.25% dw). All rice flours had low total extractable phenolic content (0.1-0.3 mg GAE/g dw) with some DPPH● scavenging activity (38.87-46.77%). The variations in the bulk density (1.36-1.83 g/cm3), water absorption capacity (0.71-1.17 g/g), solubility (6.93-13.67%), oil absorption capacity (1.39-2.49 g/g), and swelling power (5.71-6.84 g/g) were noticeable. The least gelation concentration ranged from 4.0 to 8.0% where KMRF was easier to form gel than JMRF, and NKRF/CMRF. The foam capacity of the flours was relatively low (1.30-2.60%). The pasting properties differed among rice flours and the lowest pasting temperature was observed in CMRF. Overall, the chemical, physical, functional, and pasting qualities of flours were substantially influenced by rice variety. The findings offered fundamental information on Thai indigenous rice flour that can be used in food preparations for specific uses.

The Antioxidant Defense System during Lanzhou Lily Scales Storage Is Modulated by Hydrogen Sulfide

As an important gaseous regulator, hydrogen sulfide (H2S) is involved in various aspects of plant processes, including seed germination, stomatal movement, and postharvest senescence. The preservation capacity of Lanzhou lily (Lilium davidii var. unicolor Salisb) scales fumigated with or without exogenously applied sodium hydrosulfide (NaHS, a H2S donor) was investigated in the current study. Results indicate that NaHS fumigation was able to extend storage life and elicit endogenous H2S production of postharvest Lanzhou lily scales with an optimal concentration at 0.8 mM. Moreover, exogenously applied NaHS (0.8 mM) led to higher soluble sugar, soluble protein, and ascorbic acid levels and lower total phenolic and flavonoid contents compared with those of the control. The application of 0.8 mM NaHS also reduced the lipid peroxidation level and reactive oxygen species (ROS) accumulation in scales, as indicated by the lower malondialdehyde (MDA) content, relative conductivity, lipoxygenase (LOX) activity, O2− production rate, and hydrogen per-oxide (H2O2) content. Further, scales treated with 0.8 mM NaHS exhibited significantly higher activities of superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), and ascorbic acid peroxidase (APX). Collectively, our data provide new insight into how the postharvest senescence of Lanzhou lily scales might be alleviated by H2S by enhancing antioxidant defense systems.