In this study, barley malt rootlets (BMR) were subjected to five different pre-treatments (steaming (220 °C), roasting (60 °C), autoclaving (121 °C), microwaving (160-800 W, 30-120 s) and enzyme treatment). Total phenolic content (TPC) and antioxidant activity of the BMR extracts were evaluated for both free and bound phenolics. The free phenolic content for non-treated extract was 1.8 mg/g of dry weight of BMR with 17.5% of antioxidant activity. Among the pre-treatments, autoclaving exhibited the highest values for free phenolics of 3.8 mg/g of dry weight of BMR and 71.6% of antioxidant activity. Pre-treatments did not show any effect on bound phenolic content, but increased antioxidant activity. The highest %DPPH activity for bound phenolics was observed for microwave treatment (160 W, 120 s) with 49.9%. Overall, pre-treatments significantly increased the free phenolic content of BMR phenolic extracts. Additional research is necessary to understand the phenolic profile and the thermal interactions of bound phenolic extracts.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2018.05.110 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Preparation of pH-Responsive Oil-in-Water Microemulsion Using a Full-Bio-Based Surfactant Containing a Dynamic Covalent Bond.
Langmuir
January 2025
College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
A novel pH-responsive full-bio-based surfactant (Ca-S) containing a dynamic covalent bond is synthesized using renewable cashew phenol, 5-chloro-2-furanaldehyde, and taurine. The structure of Ca-S is characterized by Fourier transform infrared spectroscopy (FTIR) and H nuclear magnetic resonance (NMR) analysis. Limonene containing oil-in-water (O/W) microemulsions are prepared on the basis of the Ca-S surfactant and are applied to the remediation of oil-contaminated soil under low-energy conditions at ambient temperature.
View Article and Find Full Text PDFProperties of encapsulated raspberry powder and its efficacy for improving the color stability and amino acid composition of pastırma cemen pastes with different pH during long term cold-storage.
J Food Sci Technol
February 2025
DÖHLER Food, İstanbul, Turkey.
Unlabelled: In this study, the changes in the physicochemical properties, color stability, and amino acid composition of cemen paste (CP) produced by adjusting to different pH levels (3.0, 4.0, 5.
View Article and Find Full Text PDFOven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds ( L.).
J Food Sci Technol
February 2025
Department of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea.
Physicochemical properties and flavor characteristics of hemp seeds (HS) were analyzed by roasting temperature (140 °C, 160 °C, 180 °C) and time (initial, 3, 6, 9, 12 min). HS with roasting showed a lightness () with increasing roasting time. Total flavonoid content (TFC) decreased significantly with roasting compared to initial, and total phenolic content (TPC) tended to decrease with increasing roasting time at low temperatures (140 °C), but relatively high temperatures (160 °C and 180 °C), TPC increased significantly with increasing roasting time.
View Article and Find Full Text PDFUtilization of rice pasta by-products as the substrate for vinegar fermentation.
J Food Sci Technol
February 2025
Program of Medical Technology, Faculty of Allied Health Sciences, Chonburi, 20130 Thailand.
Unlabelled: The aim of this study was to utilize four rice pasta by-products (RPB), including white rice pasta, black jasmine rice pasta, red jasmine rice pasta and brown rice pasta, to ferment into four vinegars. The dynamic variations during fermentation and their quality were evaluated. During alcoholic fermentation, the saccharified substrates were fermented with for 12 days, resulting in an alcohol yield of approximately 10% (v/v) after 4 days of fermentation.
View Article and Find Full Text PDFA study on red potato peel ( Red Holland): characterization, composition and formulation of tablet using different drying techniques.
J Food Sci Technol
January 2025
Department of Pharmaceutical Engineering and Technology, Indian Institute of Technology (BHU), Varanasi, U.P. 221005 India.
Unlabelled: Potato peels are one of the most under-utilized wastes which can be highly beneficial to mankind. The red potato peel powder was prepared by using tray drying and vacuum-oven drying method. The proximate analysis of red potato peel powder was conducted followed by its characterization which includes FT-IR, XRD, TGA, DSC, and SEM.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!