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This study was proposed to investigate the possibility of co-delivering essential oils and lipophilic nutrients via lecithin stabilized emulsions. Emulsions with different droplet sizes (62.5–105 nm), zeta potentials (−33.7 to −58.6 mV), and PdI values (0.155–0.275) were successfully prepared. Incorporation of curcumin into emulsions significantly improved its water solubility (1700-fold), thermal and photochemical stability. The droplet size of curcumin-loaded emulsions did not change over 30 days of storage at 4 °C. Gastrointestinal tract (GIT) digestion caused significant changes in the droplet size and interfacial properties of curcumin-loaded emulsions. The bioaccessibility of encapsulated curcumin was 4.79–10.6-fold higher than that of free molecule. This is mainly attributed to the different solubility of curcumin in essential oils, which also showed different bioaccessibility. The findings suggested that emulsions can be novel carriers for co-delivering essential oils and lipophilic nutrients with increased stability and bioaccessibility.
Qiong-Qiong Yang; Zhongquan Sui; Wei Lu; Harold Corke. Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients. Food Chemistry 2020, 338, 128071 .
AMA StyleQiong-Qiong Yang, Zhongquan Sui, Wei Lu, Harold Corke. Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients. Food Chemistry. 2020; 338 ():128071.
Chicago/Turabian StyleQiong-Qiong Yang; Zhongquan Sui; Wei Lu; Harold Corke. 2020. "Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients." Food Chemistry 338, no. : 128071.
The global volatile signature of Vespolina wines from different vintages was established using solid‐phase microextraction combined with gas chromatography mass spectrometry (HS‐SPME/GC‐qMS). Wines were also characterized in terms of bioactive compounds (such as individual polyphenols, biogenic amines and their precursors) by high‐performance liquid chromatography (RP‐HPLC). In addition, some physico‐chemical parameters such as the total phenolic content, total tannins and antioxidant capacity, were evaluated. Seventy‐one volatile compounds and thirty‐three bioactive compounds were identified in Vespolina wines. The application of multivariate analysis to the obtained data revealed that 2‐phenylethyl acetate, ethyl nonanoate, 2‐hexanol, isoamyl octanoate and ethyl 2‐hydroxymethylbutanoate were the primary compounds responsible for Vespolina wines classification, mainly indicative for wines of 2015 and 2013 vintages. Conversely, wines from 2008 and 2009 vintages showed highest values of procyanidin B1, catechin, gallic acid, trans‐piceid and trans‐resveratrol.
Matteo Bordiga; Rosa Perestrelo; José S. Câmara; Qiong‐Qiong Yang; Harold Corke; Fabiano Travaglia; Monica Locatelli; Marco Arlorio; Jean Daniel Coïsson. Global volatile signature and polyphenols patterns in Vespolina wines according to vintage. International Journal of Food Science & Technology 2020, 56, 1551 -1561.
AMA StyleMatteo Bordiga, Rosa Perestrelo, José S. Câmara, Qiong‐Qiong Yang, Harold Corke, Fabiano Travaglia, Monica Locatelli, Marco Arlorio, Jean Daniel Coïsson. Global volatile signature and polyphenols patterns in Vespolina wines according to vintage. International Journal of Food Science & Technology. 2020; 56 (4):1551-1561.
Chicago/Turabian StyleMatteo Bordiga; Rosa Perestrelo; José S. Câmara; Qiong‐Qiong Yang; Harold Corke; Fabiano Travaglia; Monica Locatelli; Marco Arlorio; Jean Daniel Coïsson. 2020. "Global volatile signature and polyphenols patterns in Vespolina wines according to vintage." International Journal of Food Science & Technology 56, no. 4: 1551-1561.
Variation in salt content and in pH are common in starch-based foods and can affect starch properties and final product texture. Fifteen accessions of proso millet starch with diverse amylose content were selected to investigate single factor and interaction effects of pH and NaCl on thermal, pasting, and textural properties. Pasting properties and gelatinization temperatures were markedly altered by salt addition. Changes in pH only had substantial effects on ΔH, but other properties were generally stable under different pH conditions. From two-way ANOVA, interactive effects of salt and pH were found to affect ΔH. The response of starch of different genotypes in terms of thermal and pasting properties differed under the same pH and salinity conditions. The reason is likely that ions in the starch–water system performed the roles of both reducing water activity and building of hydrogen bonds, which will have opposite effects on starch gelatinization.
Tongze Zhang; Kehu Li; Xinghua Ding; Zhongquan Sui; Qiong-Qiong Yang; Nagendra P. Shah; Guoqing Liu; Harold Corke. Starch properties of high and low amylose proso millet (Panicum miliaceum L.) genotypes are differentially affected by varying salt and pH. Food Chemistry 2020, 337, 127784 .
AMA StyleTongze Zhang, Kehu Li, Xinghua Ding, Zhongquan Sui, Qiong-Qiong Yang, Nagendra P. Shah, Guoqing Liu, Harold Corke. Starch properties of high and low amylose proso millet (Panicum miliaceum L.) genotypes are differentially affected by varying salt and pH. Food Chemistry. 2020; 337 ():127784.
Chicago/Turabian StyleTongze Zhang; Kehu Li; Xinghua Ding; Zhongquan Sui; Qiong-Qiong Yang; Nagendra P. Shah; Guoqing Liu; Harold Corke. 2020. "Starch properties of high and low amylose proso millet (Panicum miliaceum L.) genotypes are differentially affected by varying salt and pH." Food Chemistry 337, no. : 127784.
In this study, the phenolic profiles and bioactivities (antioxidant and antiproliferative activities) of turmeric extracts obtained by ultrasound-assisted extraction (UAE) and conventional solvent extraction (CSE) were compared. The results showed that UAE and CSE had significant effects (p < 0.05) on phenolic composition, antioxidant activities, and antiproliferative effects. Compared with CSE, UAE can significantly (p < 0.05) increase extraction efficiency of phenolic compounds. Turmeric extracts obtained by UAE exhibited stronger antiproliferative effects against a panel of cancer cell lines (MCF7, MDA-MB-231, HCT116, HT29, HepG2, HeLa) than that obtained by CSE. In addition, the turmeric extracts can reduce the generation of reactive oxygen species (ROS), inhibit cell migration, induce cell morphological changes and nuclear condensation, and arrest cell cycle at S and G2/M phases. The present findings suggested that ultrasonication can be applied successfully for the extraction of bioactive constituents from turmeric with enhanced biological activities, and the turmeric extracts have antiproliferative effects which may be mediated through ROS modulation and cell cycle arrest. Overall, turmeric extracts can be considered as a potential source of bioactive compounds for the treatment of cancer-related diseases.
Qiong-Qiong Yang; Li-Zeng Cheng; Tongze Zhang; Sima Yaron; Hai-Xia Jiang; Zhong-Quan Sui; Harold Corke. Phenolic profiles, antioxidant, and antiproliferative activities of turmeric (Curcuma longa). Industrial Crops and Products 2020, 152, 112561 .
AMA StyleQiong-Qiong Yang, Li-Zeng Cheng, Tongze Zhang, Sima Yaron, Hai-Xia Jiang, Zhong-Quan Sui, Harold Corke. Phenolic profiles, antioxidant, and antiproliferative activities of turmeric (Curcuma longa). Industrial Crops and Products. 2020; 152 ():112561.
Chicago/Turabian StyleQiong-Qiong Yang; Li-Zeng Cheng; Tongze Zhang; Sima Yaron; Hai-Xia Jiang; Zhong-Quan Sui; Harold Corke. 2020. "Phenolic profiles, antioxidant, and antiproliferative activities of turmeric (Curcuma longa)." Industrial Crops and Products 152, no. : 112561.
Many phenolic compounds serve as natural antioxidants by preventing food oxidation and oxidative stress in the body. In this study, antioxidant compounds were extracted from five peanut cultivars. Samples were evaluated for their total phenolic content, total flavonoid content, antioxidant activities using 2,2′-diphenyl-1-picrylhydrazyl radical (DPPH) assay and ferric reducing antioxidant power (FRAP) assay, antiproliferative activities against two colon cancer cell lines (HCT116 and HT29), and intracellular ROS generation. The peanuts rich in phenolics (185.4–300.9 mg GAE/100 g DW) and flavonoids (62.79–86.27 mg CE/100 g DW), and has relative good antioxidant capability (DPPH, 6.65–9.45 μmol Trolox/g DW and FRAP, 8.80–13.6 μmol Fe (II)/g DW). The peanut extracts exhibited strong antiproliferative effect against HCT116 and HT29 with IC50 value of 1.39–9.33 mg dry extract/ml and 1.56–7.55 mg dry extract/ml, respectively. The antiproliferative effects are partly due to the intracellular reactive oxygen species (ROS) generation. Ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS) was used to characterize the phenolic profiles of peanut cultivar extract and 23 phenolic compounds were tentatively identified, most of which were flavonoids. Peanuts are rich in phenolic compounds and have antioxidant activity and antiproliferative activity, thus, it may serve as viable functional food ingredients with antioxidant potential.
Qiong-Qiong Yang; Gowoon Kim; Arakkaveettil Kabeer Farha; Qiong Luo; Harold Corke. Phenolic profile, antioxidant and antiproliferative activities of diverse peanut cultivars. Journal of Food Measurement and Characterization 2020, 14, 2361 -2369.
AMA StyleQiong-Qiong Yang, Gowoon Kim, Arakkaveettil Kabeer Farha, Qiong Luo, Harold Corke. Phenolic profile, antioxidant and antiproliferative activities of diverse peanut cultivars. Journal of Food Measurement and Characterization. 2020; 14 (5):2361-2369.
Chicago/Turabian StyleQiong-Qiong Yang; Gowoon Kim; Arakkaveettil Kabeer Farha; Qiong Luo; Harold Corke. 2020. "Phenolic profile, antioxidant and antiproliferative activities of diverse peanut cultivars." Journal of Food Measurement and Characterization 14, no. 5: 2361-2369.
Curcumin has gained increasing attention in recent years due to its biological properties and photosensitivity. Curcumin-mediated photodynamic therapy has been used in antibacterial and anticancer applications. Considering the importance and rapid advances in curcumin-mediated photodynamic treatments and its related beneficial functions, a comprehensive and up-to-date review is timely to summarize the state-of-art in this area and to suggest directions for future progress. In this review, photodynamic therapies (PDT) with curcumin as photosensitizers are discussed, with particular emphasis on their application in anticancer and antibacterial therapies. Through photodynamic activation, enhanced therapeutic effect of curcumin is readily exhibited towards cancer and bacterial treatments. In addition, modification of curcumin with metal complexes and encapsulation of curcumin in nano delivery systems to enhance the PDT effect are discussed. Special emphasis is given to the mechanisms of curcumin-related PDT and to suggest future directions for progress. The key finding of this review is that curcumin in combination with PDT can enhance the therapeutic effects of native curcumin against microbiota and cancer cell lines. However, there is still a lack of curcumin-PDT in vivo studies, and targeted delivery of curcumin has not yet been studied sufficiently, despite clear evidence for its potential. For future studies, more in vivo studies are needed, and the nano-delivery systems for curcumin can be modified with aptamers to realize targeted delivery and to enhance the PDT effect.
Qiong-Qiong Yang; Arakkaveettil Kabeer Farha; Gowoon Kim; Khalid Gul; Ren-You Gan; Harold Corke. Antimicrobial and anticancer applications and related mechanisms of curcumin-mediated photodynamic treatments. Trends in Food Science & Technology 2020, 97, 341 -354.
AMA StyleQiong-Qiong Yang, Arakkaveettil Kabeer Farha, Gowoon Kim, Khalid Gul, Ren-You Gan, Harold Corke. Antimicrobial and anticancer applications and related mechanisms of curcumin-mediated photodynamic treatments. Trends in Food Science & Technology. 2020; 97 ():341-354.
Chicago/Turabian StyleQiong-Qiong Yang; Arakkaveettil Kabeer Farha; Gowoon Kim; Khalid Gul; Ren-You Gan; Harold Corke. 2020. "Antimicrobial and anticancer applications and related mechanisms of curcumin-mediated photodynamic treatments." Trends in Food Science & Technology 97, no. : 341-354.
In this study, the phytochemical and essential oil profiles, and bioactivities of an underutilized wild fruit Cili (Rosa roxburghii) were analyzed. Cili fruit was found to have higher antioxidant activities, ascorbic acid content (122 mg LAA/g DW), total phenolics (173 mg GAE/g DW), and total flavonoids (34.5 mg CE/g DW) than 11 selected common fruits and vegetables. Thirty phytochemical compounds were tentatively identified in the aqueous-ethanolic extract of Cili fruit using UPLC-QTOF-MS. Linoleic acid and 2, 2′-methylenebis (6-tert-butyl-4-methylphenol) were tentatively identified as the predominant essential oil components using GC–MS. The aqueous-ethanolic extract of Cili fruit was further tested for its in vitro bioactivities, and found it exhibited antibacterial activity against four multi-drug resistant strains of Staphylococcus aureus, and showed in vitro anti-proliferative effects against three cancer cells. Overall, the Cili fruit with diverse bioactive compounds and bioactivities can be applied in the food, nutraceutical, and cosmetic industries for the development of functional products.
Qiong-Qiong Yang; Dan Zhang; Arakkaveettil Kabeer Farha; Xiao Yang; Hua-Bin Li; Kin-Weng Kong; Jia-Rong Zhang; Chak-Lun Chan; Wei-Ying Lu; Harold Corke; Ren-You Gan. Phytochemicals, essential oils, and bioactivities of an underutilized wild fruit Cili (Rosa roxburghii). Industrial Crops and Products 2019, 143, 111928 .
AMA StyleQiong-Qiong Yang, Dan Zhang, Arakkaveettil Kabeer Farha, Xiao Yang, Hua-Bin Li, Kin-Weng Kong, Jia-Rong Zhang, Chak-Lun Chan, Wei-Ying Lu, Harold Corke, Ren-You Gan. Phytochemicals, essential oils, and bioactivities of an underutilized wild fruit Cili (Rosa roxburghii). Industrial Crops and Products. 2019; 143 ():111928.
Chicago/Turabian StyleQiong-Qiong Yang; Dan Zhang; Arakkaveettil Kabeer Farha; Xiao Yang; Hua-Bin Li; Kin-Weng Kong; Jia-Rong Zhang; Chak-Lun Chan; Wei-Ying Lu; Harold Corke; Ren-You Gan. 2019. "Phytochemicals, essential oils, and bioactivities of an underutilized wild fruit Cili (Rosa roxburghii)." Industrial Crops and Products 143, no. : 111928.
In this study, response surface methodology (RSM) and two artificial neural networks (ANN), multi-layer perceptron (MLP) and radial basis function (RBF), were used for the first time to model and optimize the extraction conditions of phenolic compounds in kidney beans in order to compare and establish effective prediction models. A total of 40 experiments were performed to screen for variables. The highest amount of polyphenols (917.2 mg GAE/100 g DW) and the strongest antioxidant activity (56.03 μmol Trolox/g DW) were obtained under optimal extraction conditions (70 min extraction time, 53% acetone, and 37 mL/g solvent-to-solid ratio). Response values were close to the predicted values with prediction accuracy as RBF > MLP > RSM, indicating that ANN model has higher prediction accuracy than RSM. Furthermore, UPLC-QTOF-MS analysis of extracts under the optimal extraction conditions showed that there were 25 antioxidant compounds detected, 13 of which were proposed from kidney beans for the first time.
Qiong-Qiong Yang; Ren-You Gan; Dan Zhang; Ying-Ying Ge; Li-Zeng Cheng; Harold Corke. Optimization of kidney bean antioxidants using RSM & ANN and characterization of antioxidant profile by UPLC-QTOF-MS. LWT 2019, 114, 108321 .
AMA StyleQiong-Qiong Yang, Ren-You Gan, Dan Zhang, Ying-Ying Ge, Li-Zeng Cheng, Harold Corke. Optimization of kidney bean antioxidants using RSM & ANN and characterization of antioxidant profile by UPLC-QTOF-MS. LWT. 2019; 114 ():108321.
Chicago/Turabian StyleQiong-Qiong Yang; Ren-You Gan; Dan Zhang; Ying-Ying Ge; Li-Zeng Cheng; Harold Corke. 2019. "Optimization of kidney bean antioxidants using RSM & ANN and characterization of antioxidant profile by UPLC-QTOF-MS." LWT 114, no. : 108321.
Although spice extracts are well known to exhibit antibacterial properties, there is lack of a comprehensive evaluation of the antibacterial effect of spices against antibiotic-resistant bacteria. In the present study, ethanolic extracts from a total of 67 spices were comprehensively investigated for their in vitro antibacterial activities by agar well diffusion against two common food-borne bacteria, Staphylococcus aureus and Salmonella enteritidis, with multi-drug resistance. Results showed that S. aureus was generally more sensitive to spice extracts than S. enteritidis. Of the 67 spice extracts, 38 exhibited antibacterial activity against drug-resistant S. aureus, while only four samples were effective on drug-resistant S. enteritidis. In addition, 11 spice extracts with inhibition zones greater than 15 mm were further verified for their broad-spectrum antibacterial properties using another 10 drug-resistant S. aureus strains. It was found that five spice extracts, including galangal, fructus galangae, cinnamon, yellow mustard seed, and rosemary, exhibited the highest antibacterial capacity. Further cytotoxicity of these 11 spices was determined and LC50 values were found to be more than 100 μg/mL except for galangal, rosemary, and sage, whose LC50 values were 9.32 ± 0.83, 19.77 ± 2.17, and 50.54 ± 2.57, respectively. Moreover, the antioxidant activities (ferric-reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) values) and total phenolic content (TPC) of spice extracts were determined to establish possible correlations with the antibacterial activity. Although the antibacterial effect was positively correlated with the antioxidant activities and TPC, the correlation was weak (r < 0.5), indicating that the antibacterial activity could also be attributed to other components besides antioxidant polyphenols in the tested spice extracts. In conclusion, dietary spices are good natural sources of antibacterial agents to fight against antibiotic-resistant bacteria, with potential applications as natural food preservatives and natural alternatives to antibiotics in animal feeding.
Dan Zhang; Ren-You Gan; Arakkaveettil Kabeer Farha; Gowoon Kim; Qiong-Qiong Yang; Xian-Ming Shi; Chun-Lei Shi; Qi-Xia Luo; Xue-Bin Xu; Hua-Bin Li; Harold Corke. Discovery of Antibacterial Dietary Spices That Target Antibiotic-Resistant Bacteria. Microorganisms 2019, 7, 157 .
AMA StyleDan Zhang, Ren-You Gan, Arakkaveettil Kabeer Farha, Gowoon Kim, Qiong-Qiong Yang, Xian-Ming Shi, Chun-Lei Shi, Qi-Xia Luo, Xue-Bin Xu, Hua-Bin Li, Harold Corke. Discovery of Antibacterial Dietary Spices That Target Antibiotic-Resistant Bacteria. Microorganisms. 2019; 7 (6):157.
Chicago/Turabian StyleDan Zhang; Ren-You Gan; Arakkaveettil Kabeer Farha; Gowoon Kim; Qiong-Qiong Yang; Xian-Ming Shi; Chun-Lei Shi; Qi-Xia Luo; Xue-Bin Xu; Hua-Bin Li; Harold Corke. 2019. "Discovery of Antibacterial Dietary Spices That Target Antibiotic-Resistant Bacteria." Microorganisms 7, no. 6: 157.
The feasibility of improving the extraction rate of common bean antioxidants by ultrasonic treatment was investigated. Scanning electron microscopy (SEM) and spectrum Fourier transform infrared spectrophotometer (FT-IR) analysis revealed that ultrasonic treatment substantially altered the cellular structure of common bean seed, resulting in increased surface area, eroded cell walls, and greater exposure of cellulose and hemicellulose. The highest antioxidant activity was obtained at optimal extraction conditions (68 min, 55% acetone, 36:1 liquid to solid ratio, 30 ℃, and 480 W) which were optimized by response surface methodology. In terms of the extraction rate of common bean antioxidants, ultrasound-assisted extraction (UAE) exhibits about seven-fold higher extraction efficiency than conventional solvent extraction (CSE). In addition, 10 phenolic compounds in the common bean extracts were detected and quantified by high performance liquid chromatography (HPLC), including protocatechuic acid, catechin, chlorogenic acid, epicatechin, ferulic acid, coumarin, rutin, myricetin, cinnamic acid, and genistein. In summary, ultrasonic treatment is an ideal candidate methodology for improving the extraction rate of common bean antioxidants.
Qiong-Qiong Yang; Ren-You Gan; Ying-Ying Ge; Dan Zhang; And Harold Corke. Ultrasonic Treatment Increases Extraction Rate of Common Bean (Phaseolus vulgaris L.) Antioxidants. Antioxidants 2019, 8, 83 .
AMA StyleQiong-Qiong Yang, Ren-You Gan, Ying-Ying Ge, Dan Zhang, And Harold Corke. Ultrasonic Treatment Increases Extraction Rate of Common Bean (Phaseolus vulgaris L.) Antioxidants. Antioxidants. 2019; 8 (4):83.
Chicago/Turabian StyleQiong-Qiong Yang; Ren-You Gan; Ying-Ying Ge; Dan Zhang; And Harold Corke. 2019. "Ultrasonic Treatment Increases Extraction Rate of Common Bean (Phaseolus vulgaris L.) Antioxidants." Antioxidants 8, no. 4: 83.
Epigallocatechin gallate (EGCG) is a natural phenolic compound found in many plants, especially in green tea, which is a popular and restorative beverage with many claimed health benefits such as antioxidant, anti-cancer, anti-microbial, anti-diabetic, and anti-obesity activities. Despite its great curative potential, the poor bioavailability of EGCG restricts its clinical applcation. However, nanoformulations of EGCG are emerging as new alternatives to traditional formulations. This review focuses on the nanochemopreventive applications of various EGCG nanoparticles such as lipid-based, polymer-based, carbohydrate-based, protein-based, and metal-based nanoparticles. EGCG hybridized with these nanocarriers is capable of achieving advanced functions such as targeted release, active targeting, and enhanced penetration, ultimately increasing the bioavailability of EGCG. In addition, this review also summarizes the challenges for the use of EGCG in therapeutic applications, and suggests future directions for progress.
Qiong-Qiong Yang; Xin-Lin Wei; Ya-Peng Fang; Ren-You Gan; Min Wang; Ying-Ying Ge; Dan Zhang; Li-Zeng Cheng; Harold Corke. Nanochemoprevention with therapeutic benefits: An updated review focused on epigallocatechin gallate delivery. Critical Reviews in Food Science and Nutrition 2019, 60, 1243 -1264.
AMA StyleQiong-Qiong Yang, Xin-Lin Wei, Ya-Peng Fang, Ren-You Gan, Min Wang, Ying-Ying Ge, Dan Zhang, Li-Zeng Cheng, Harold Corke. Nanochemoprevention with therapeutic benefits: An updated review focused on epigallocatechin gallate delivery. Critical Reviews in Food Science and Nutrition. 2019; 60 (8):1243-1264.
Chicago/Turabian StyleQiong-Qiong Yang; Xin-Lin Wei; Ya-Peng Fang; Ren-You Gan; Min Wang; Ying-Ying Ge; Dan Zhang; Li-Zeng Cheng; Harold Corke. 2019. "Nanochemoprevention with therapeutic benefits: An updated review focused on epigallocatechin gallate delivery." Critical Reviews in Food Science and Nutrition 60, no. 8: 1243-1264.
Diverse peanut varieties are widely cultivated in China. However, few studies have investigated the effects of germination on the phenolic profiles and antioxidant activities of specific Chinese peanut cultivars. Therefore, this study was conducted to evaluate the effects of germination on total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, and phenolic profiles of seven peanut cultivars in China. The TPC, TFC, and antioxidant activities were determined by spectrophotometry, while phenolic profiles were analyzed by using ultra-high performance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UPLC-QTOF-MS). The results found that germination significantly increased TPC, TFC, and antioxidant activity. Antioxidant activity was found to be closely related to TPC in germinated peanut extracts, which indicates that phenolics are the main contributors of antioxidants in germinated peanuts. In addition, germination induced significant changes in polyphenolic profiles. In the analyzed samples, 36 phenolic compounds were identified in which most were flavonoids. Overall, these findings highlight that germinated peanuts can be a good natural source of natural antioxidants for human consumption and functional food development.
Qiong-Qiong Yang; Lin Cheng; Zhi-Yuan Long; Hua-Bin Li; Anil Gunaratne; Ren-You Gan; Harold Corke. Comparison of the Phenolic Profiles of Soaked and Germinated Peanut Cultivars via UPLC-QTOF-MS. Antioxidants 2019, 8, 47 .
AMA StyleQiong-Qiong Yang, Lin Cheng, Zhi-Yuan Long, Hua-Bin Li, Anil Gunaratne, Ren-You Gan, Harold Corke. Comparison of the Phenolic Profiles of Soaked and Germinated Peanut Cultivars via UPLC-QTOF-MS. Antioxidants. 2019; 8 (2):47.
Chicago/Turabian StyleQiong-Qiong Yang; Lin Cheng; Zhi-Yuan Long; Hua-Bin Li; Anil Gunaratne; Ren-You Gan; Harold Corke. 2019. "Comparison of the Phenolic Profiles of Soaked and Germinated Peanut Cultivars via UPLC-QTOF-MS." Antioxidants 8, no. 2: 47.
Sprouted grains are widely consumed all over the world. Through simple sprouting procedures, many grains, including cereals and legumes, can develop improved nutritional value(s) in a short time. Understanding the main bioactive compounds of sprouted grains can be helpful to better utilize the sprouted grains as functional foods. Herein, we summarize recent studies on the content and composition of bioactive compounds in sprouted grains, focusing on vitamins, γ-aminobutyric acid, and phenolic compounds. We discuss the possible biosynthetic pathways of some of these bioactive compounds, and finally we highlight the bioactivities of sprouted grains, especially with regard to antioxidant capacity. Overall, sprouting is a green food engineering method to produce and accumulate bioactive compounds in grains, and sprouted grains rich in bioactive compounds are good alternatives to fruits and vegetables due to their potential beneficial functions.
Ren-You Gan; Chak-Lun Chan; Qiong-Qiong Yang; Hua-Bin Li; Dan Zhang; Ying-Ying Ge; Anil Gunaratne; Jiao Ge; Harold Corke. Bioactive compounds and beneficial functions of sprouted grains. Sprouted Grains 2018, 191 -246.
AMA StyleRen-You Gan, Chak-Lun Chan, Qiong-Qiong Yang, Hua-Bin Li, Dan Zhang, Ying-Ying Ge, Anil Gunaratne, Jiao Ge, Harold Corke. Bioactive compounds and beneficial functions of sprouted grains. Sprouted Grains. 2018; ():191-246.
Chicago/Turabian StyleRen-You Gan; Chak-Lun Chan; Qiong-Qiong Yang; Hua-Bin Li; Dan Zhang; Ying-Ying Ge; Anil Gunaratne; Jiao Ge; Harold Corke. 2018. "Bioactive compounds and beneficial functions of sprouted grains." Sprouted Grains , no. : 191-246.
Common bean (Phaseolus vulgaris L.) is one of the most important grain legumes worldwide. Polyphenols are the predominant bioactive components with multifold bioactivities in diverse common bean cultivars. Phenolic acids, flavonoids, and proanthocyanidins are the main polyphenols in common beans, and colorful common beans are overall rich in polyphenols, mainly in their pigmented seed coats. In addition, factors of influence, such as genotype, environmental conditions, storage, and processing methods, play a critical role in the content and composition of common bean polyphenols. Besides, analytical methods, including extraction, separation, and identification, are of importance for precise and comparable evaluation of polyphenols in common beans. Therefore, in order to provide a comprehensive and updated understanding of polyphenols in common beans, this review first summarizes the content and different compositions of polyphenols in common beans, and next discusses the factors affecting these compositions, followed by introducing the analytical methods for common bean polyphenols, and finally highlights the antioxidant activity of polyphenols in common beans. Considering the recent surge in interest in the use of grain legumes, we hope this review will further stimulate work in this field by providing a blueprint for further analytical studies to better utilize common bean polyphenols in food products to improve human nutrition.
Qiong-Qiong Yang; Ren-You Gan; Ying-Ying Ge; Dan Zhang; Harold Corke. Polyphenols in Common Beans (Phaseolus vulgarisL.): Chemistry, Analysis, and Factors Affecting Composition. Comprehensive Reviews in Food Science and Food Safety 2018, 17, 1518 -1539.
AMA StyleQiong-Qiong Yang, Ren-You Gan, Ying-Ying Ge, Dan Zhang, Harold Corke. Polyphenols in Common Beans (Phaseolus vulgarisL.): Chemistry, Analysis, and Factors Affecting Composition. Comprehensive Reviews in Food Science and Food Safety. 2018; 17 (6):1518-1539.
Chicago/Turabian StyleQiong-Qiong Yang; Ren-You Gan; Ying-Ying Ge; Dan Zhang; Harold Corke. 2018. "Polyphenols in Common Beans (Phaseolus vulgarisL.): Chemistry, Analysis, and Factors Affecting Composition." Comprehensive Reviews in Food Science and Food Safety 17, no. 6: 1518-1539.
A kinetic study on the oxidation of abietic acid, providing new basic data.
Fan Ren; Yan-Fei Zheng; Xiong-Min Liu; Qiong-Qiong Yang; Qiang Zhang; Fang Shen. Thermal oxidation reaction process and oxidation kinetics of abietic acid. RSC Advances 2015, 5, 17123 -17130.
AMA StyleFan Ren, Yan-Fei Zheng, Xiong-Min Liu, Qiong-Qiong Yang, Qiang Zhang, Fang Shen. Thermal oxidation reaction process and oxidation kinetics of abietic acid. RSC Advances. 2015; 5 (22):17123-17130.
Chicago/Turabian StyleFan Ren; Yan-Fei Zheng; Xiong-Min Liu; Qiong-Qiong Yang; Qiang Zhang; Fang Shen. 2015. "Thermal oxidation reaction process and oxidation kinetics of abietic acid." RSC Advances 5, no. 22: 17123-17130.