The liquid phase from nonisothermal autohydrolysis of barley husks was extracted with ethyl acetate and redissolved in ethanol to yield a crude extract (denoted BHEAE), which was subjected to further processing to enhance the antioxidant activity. A fractionation method, carried out for characterization purposes, consisted of the extraction of BHEAE with organic solvents of increasing polarity and further fractionation in Sephadex LH-20. Among the tested solvents, ethyl acetate allowed the highest yield, phenolic content, and antioxidant activity. Upon elution with methanol, products with high DPPH radical scavenging capacity (IC50 = 0.22 g/L) were obtained. The major compounds in the isolate were benzoic and cinnamic acids. Adsorption-desorption in commercial polymeric resins was carried out as an alternative strategy for BHEAE refining. This method is more suited for possible scale-up and provided a concentrate with a Trolox equivalent antioxidant capacity of 9 mM, which was obtained at a yield of 18 g/kg of barley husks.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1021/jf801710a | DOI Listing |
Mycobiology
December 2024
Department of Chemistry, College of Natural Sciences, Salale University, Fiche, Ethiopia.
Food insecurity and malnutrition are among the major problems in most developing nations recently. Mushroom cultivation is one of the promising strategies to overcome these challenges. The growth and productivity of mushrooms differ because of their wide range of cultivation substrates.
View Article and Find Full Text PDFAMB Express
June 2024
Department of Biology, College of Natural Science, Salale University, P.O. Box 245, Fiche, Ethiopia.
Functional constituents are the main concern in food production and consumption. Because foods rich in functional constituents have antioxidant capacity and are important in keeping consumers healthy. Pleurotus ostreatus is among foods rich in functional constituents.
View Article and Find Full Text PDFFront Nutr
May 2024
European Food Safety Authority, Nutrition and Food Innovation Unit, Novel Foods Team, Parma, Italy.
The European Union (EU) is committed to transitioning toward a circular economy model, with food waste being one of the areas to be targeted. To close the loop of food waste generated during food processing and discarded at the retail or consumption phases, research and innovation parties proposed to valorize agro-food by-products to produce novel foods and food improvement agents (food additives, food enzymes, and food flavorings). In the EU, the authorization of such novel foods and food improvement agents is governed by different regulatory frameworks.
View Article and Find Full Text PDFSci Total Environ
June 2024
Department of Technical Physics, University of Eastern Finland, Yliopistonranta 1, FI-70210 Kuopio, Finland. Electronic address:
The new technologies used in the green transition towards carbon-free societies typically demand extensive use of metals. This leads to a heavily growing need for exploration and extraction of ore deposits. Exploration can be facilitated by measuring metal concentrations in ground and surface waters carrying trace concentrations of metals leached from nearby deposits.
View Article and Find Full Text PDFFood Chem
July 2024
LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal.
Roasted ground coffee has been intentionally adulterated for economic revenue. This work aims to use an untargeted strategy to process SPME-GC-MS data coupled with chemometrics to identify volatile compounds (VOCs) as possible markers to discriminate Arabica coffee and its main adulterants (corn, barley, soybean, rice, coffee husks, and Robusta coffee). Principal Component Analysis (PCA) showed the difference between roasted ground coffee and adulterants, while the Hierarchical Clustering of Principal Components (HCPC) and heat map showed a trend of adulterants separation.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!