Identification and quantification of soluble and insoluble-bound phenolics in lentil hulls using HPLC-ESI-MS/MS and their antioxidant potential.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126202
Abstract: The identification and quantification of soluble- and insoluble-bound phenolics in lentil hulls were studied using HPLC-DAD-ESI-MSn and their antioxidant potential determined using DPPH radical scavenging ability (DRSA), reducing power (RP), and hydroxyl radical scavenging ability… read more here.
Keywords: antioxidant potential; bound phenolics; insoluble bound; identification quantification ... See more keywords
Liberation of insoluble-bound phenolics from lentil hull matrices as affected by Rhizopus oryzae fermentation: Alteration in phenolic profiles and their inhibitory capacities against low-density lipoprotein (LDL) and DNA oxidation.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130275
Abstract: Fermentation is an effective non-thermal food processing operation used for enhancing the nutritional and functional properties of food. HPLC-ESI-MS/MS analysis and inhibitory capacity of the soluble- and insoluble-bound phenolics in lentil hulls in retarding the… read more here.
Keywords: phenolics lentil; bound phenolics; fermentation; insoluble bound ... See more keywords
α-Glucosidase inhibitors from brown rice bound phenolics extracts (BRBPE): Identification and mechanism.
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DOI: 10.1016/j.foodchem.2021.131306
Abstract: Brown rice bound phenolics extracts (BRBPE) have been reported to possess α-glucosidase inhibitory effects, the specific enzyme inhibitors involved in this process were unknown. Here, α-glucosidase inhibitors in BRBPE were screened using bioaffinity ultrafiltration methods,… read more here.
Keywords: rice bound; bound phenolics; glucosidase inhibitors; brown rice ... See more keywords
Free and insoluble-bound phenolics: How does the variation of these compounds affect the antioxidant properties of mustard grains during germination?
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109115
Abstract: This work aimed to investigate how the variation of free and insoluble-bound phenolics affected the antioxidant properties of mustard grains from two varieties (black - Brassica nigra and white - Sinapsis alba) during different germination… read more here.
Keywords: mustard grains; properties mustard; antioxidant properties; bound phenolics ... See more keywords
Free and bound phenolic profiles of the bran from different rice varieties and their antioxidant activity and inhibitory effects on ɑ-amylose and ɑ-glucosidase
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2018.06.013
Abstract: Abstract Free and bound phenolic extracts from three varieties of black, indica, and Japonica rice bran were evaluated for their compositions, antioxidant activity and inhibitory effects on ɑ-amylase and ɑ-glucosidase activities. The free and bound… read more here.
Keywords: free bound; rice bran; bound phenolics; rice ... See more keywords
A review of distribution, extraction methods and health benefits of bound phenolics in food plants.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b06574
Abstract: Phenolic compounds are important functional bioactive substances distributed in various food plants. They have gained wide interests from researchers due to their multiple health benefits. There are two forms of phenolic compounds: free form and… read more here.
Keywords: food plants; review distribution; bound phenolics; health benefits ... See more keywords
Valorization of Peels of Eight Peach Varieties: GC–MS Profile, Free and Bound Phenolics and Corresponding Biological Activities
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DOI: 10.3390/antiox12010205
Abstract: Sustainability, becoming essential for food processing and technology, sets goals for the characterization of resources considered as food waste. In this work, information about the GC-MS metabolites of peach peels was provided as a tool… read more here.
Keywords: peach peels; peach; bound phenolics; free bound ... See more keywords
Identification of Key Antioxidants of Free, Esterified, and Bound Phenolics in Walnut Kernel and Skin
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DOI: 10.3390/foods12040825
Abstract: Walnut is a natural source of antioxidants. Its antioxidant capacity is determined by the distribution and composition of phenolics. The key phenolic antioxidants in various forms (free, esterified, and bound) in walnut kernel (particularly seed… read more here.
Keywords: free esterified; esterified bound; key antioxidants; bound phenolics ... See more keywords
Hydrolyzed Bound Phenolics from Rice Bran Alleviate Hyperlipidemia and Improve Gut Microbiota Dysbiosis in High-Fat-Diet Fed Mice
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DOI: 10.3390/nu14061277
Abstract: It has been confirmed the lipid-lowering effect of rice bran free phenolics, but it is unknown whether rice bran bound phenolics, the phenolic profile of which differs from the free ones, have a similar effect.… read more here.
Keywords: rice bran; microbiota dysbiosis; bound phenolics; rice ... See more keywords