Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour

Maize grains were heated by infrared radiation for 50–100 s, than flaked and milled. The output was set to 110, 115, 120 and 140 °C to determine the effect of temperature on the formation of acrylamide, 5-hydroxymethylfurfural (HMF) and furosine, as well as the level of phenolic compounds in maize flour and its total antioxidant capacity (TAC). Acrylamide and HMF levels were increased as the load of the heat treatment was increased in grains, while furosine concentration was rapidly increased to an apparent maximum (34.96 μg/g) followed by decrease during heating. Acrylamide, as well as HMF variables correlated very well with TAC of heat-treated flour (r² = 0.98 and 0.86). The process of infrared heating had a great influence on the reduction of phenolic compound contents. However, new antioxidants that were formed as a result of the Maillard reaction increased the total antioxidant capacity of heat-treated maize flour.     

Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread

This paper reports the effects of flour extraction rate on antioxidant activity, early, fluorescent and coloured Maillard reaction products in rye flour, crumb, crust and bread. Extent of the reaction was determined by analyses of furosine, fluorescence compounds and browning while antioxidant properties were measured by Folin reaction, Trolox Equivalent Antioxidant Capacity (TEAC) and Oxygen Radical Antioxidant Capacity (ORAC_FL) assays. Antioxidants present in rye flours and breads scavenged peroxyl and ABTS radicals and reduced Folin-Ciocalteu reagent. Data indicated that baking favoured the formation of antioxidant compounds. In controversy, milling to obtain white rye flour negatively affected bread quality.     

Distributions of phenolic compounds,yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour

In this study, the distribution of phenolic compounds and yellow pigments in wheat grains and their relation to the total antioxidant capacity of bran and debranned flour was investigated. Yellow pigments, the activity of lipoxygenase (LOX) and peroxidase (POX) enzymes were also determined. The bran fraction was found to contain significantly higher concentrations of phenolic acids, flavonoids and yellow pigments. The LOX activity was concentrated in endosperm and embryo, while the POX activity mostly concentrated in the bran fraction. The results suggest that the bran fraction of wheat would potentially provide naturally occurring antioxidants. From the health benefit point of view, a small level of bran incorporation to bread can be recommended to increase dietary fibre and phytonutrients in the diet.     

Effects of light, hydropriming and abiotic stress on seed germination, and shoot and root growth of pyrethrum (Tanacetum cinerariifolium)

Poor germination and seedling establishment are major problems in arid and semi-arid environments, and these characteristics are considered to be important factors in later plant growth and yield. Laboratory experiments were conducted on freshly harvested pyrethrum (Tanacetum cinerariifolium) seeds to investigate the effects of light (influenced by the seeding method) and seed hydropriming on germination, and shoot and root growth at 25 °C. Exposure to light could reduce germination from 52% to 22% and increase the mean germination time (MGT) from 7 to 12 days. The responses of hydroprimed and unprimed seeds to salt and drought stress were determined at osmotic potentials of 0 (distilled water), −0.3, −0.6, −0.9, −1.2 MPa in NaCl and PEG6000. Seed germination and seedling growth were inhibited by increasing salt and drought stress. The germination percentage of unprimed seeds was reduced from 52% to 16% in −1.2 MPa NaCl, and no seeds germinated at osmotic potentials ≤−0.9 MPa PEG. Both shoot and root growth were inhibited at osmotic potentials ≤−0.9 MPa NaCl and ≤−0.6 MPa PEG. Hydropriming shortened the delay of MGT at all osmotic potentials, and improved the germination percentage in distilled water (from 52% to 59%) and resistance to salt stress with nearly double germination (from 16% to 29%) at the highest salt concentration. When non-germinated seeds were transferred to distilled water after 20 days of incubation in total up to 12-15% of NaCl and 25-27% of PEG stressed seeds did not recover. These results show that the inhibition of the germination and seedling growth at the same osmotic potential of NaCl and PEG resulted from drought stress rather than salt toxicity, and that hydropriming is an effective tool to improve the quality of pyrethrum seeds.     

Growth photosynthetic activity and antioxidant responses of mycorrhizal and non-mycorrhizal bajra (Pennisetum glaucum) crop under salinity stress condition

Arbuscular mycorrhizal (AM) fungi alleviating the adverse salt effects on growth was tested in bajra (Pennisetum glaucum). Towards this objective we analyzed the photosynthetic activity, proline, phosphatase activity and various antioxidant enzymes such as peroxidase, catalase and superoxide dismutase at 0, 100, 200 and 300 mM salinity levels in AM inoculated and non inoculated bajra plants. Total chlorophyll content was significantly higher in moderate salinity condition in AM fungus (Glomus fasciculatum) inoculated plants, which lead to increase in growth and nutrient uptake capacity of mycorrhizal plants. Antioxidant activity was either increased or decreased due to responses to different salinity stress conditions. Proline accumulation was induced by salt and it was more in shoot of non-AM inoculated plants, but in roots proline accumulation was higher in AM plants at all levels of salinity. This work suggests that the AM fungus helps bajra plants to perform better under moderate salinity levels by enhancing the antioxidant activity and proline accumulation as compared to non-mycorrhizal plants.     

Effect of temperature on seed germination parameters in Kalmegh (Andrographis paniculata Wall. ex Nees.)

Kalmegh (Andrographis paniculata Wall. ex Nees) is a medicinal herb of tropical south east Asia and native to India and Sri Lanka. It has been used herb for liver ailment in all prevailing systems of medicine viz. Ayurvedic, Unani, Homeopathic and modern throughout most of the south East Asian countries viz. China, India, Sri Lanka, Indonesia, Thailand, Burma, and Vietnam, etc. Commercially cultivation of Kalmegh is done through seeds. Optimal germination potential, temperature and first as well as final count day are three primary parameters for developing the seed quality standards. Germination of Kalmegh variety ‘CIM-Megha’ was carried out at six constant temperatures at an interval of every ‘5 °C’ from ‘15 to 40 °C’ temperatures coupled with 16 h light and 8 h dark photo period. The temperature of ‘25 °C’ was found optimally suitable with ‘94.6’ and ‘23.6’ percentage of germination and germination energy, respectively, while the temperature at ‘40 °C’ was deleterious with no germination. Significant decrease in percentage of germination and germination energy was observed at ‘15 °C’, ‘20 °C’, ‘30 °C’ and ‘35 °C’ of temperature in comparison to ‘25 °C’. The study further revealed that days 5-6 and days 7-9 after seed sowing were the ideal for first and final count, respectively for seed germination of Kalmegh.     

Effect of different carbohydrates on the functional properties of black rice glutelin (BRG) modified by the maillard reaction

The objective of this study was to investigate the effects of the glycosylation of BRG on its structures and functional properties. The glycosylation of BRG was achieved via Maillard reactions with four carbohydrates, including arabinose (AN), sodium alginate (SA), maltodextrin (MD), and lactose (LT), and the corresponding conjugates were named BRG-AN, BRG-SA, BRG-MD, and BRG-LT, respectively. The formation of the BRG conjugates was confirmed by changes in the BRG amino groups, conjugation degree, as well as molecular weight. BRG-AN and BRG-MD presented a significantly higher conjugation degree and lower amino group levels compared to the other two conjugates. Circular dichroism (CD) analysis indicated that all the conjugated BRG displayed markedly decreased levels of β-sheets and increased levels of α-helixes. However, only BRG-AN increased significantly in irregular loops. Results from the Fourier Transform Infrared Spectroscopy (FTIR) analysis indicated that the most apparent changes in the structures of BRG conjugates were evident as absorption peaks at 3389 cm⁻¹, 1528 cm⁻¹, 1230 cm⁻¹, and 953–1180 cm⁻¹. After glycosylation, the solubility, emulsion activity index (EAI), and emulsion stability index (ESI) of BRG were significantly improved. After glycosylation of the BRG, induced by Maillard reactions with four carbohydrates, the denaturation temperature (T_d) and enthalpy (ΔH) change values increased substantially from 90.16 °C to 124.28 °C and 11.01 J/g to 18.43 J/g, respectively. The results indicated that BRG-AN exhibited better solubility, EAI, and ESI than the other BRG conjugates.     

Effect of parboiling on physical and chemical characteristics and non-enzymatic browning of emmer (Triticum dicoccon Schrank)

Parboiling is a popular technology applied to rice to increase its milling yield, nutritional value and resistance to spoilage by insects and mould. This process was applied to Triticum dicoccon Schrank to induce physical, chemical and organoleptic modifications in order to increase its use and product diversification.     

Effect of baking on free and bound phenolic acids in wholegrain bakery products

Phenolic compounds, particularly ferulic acid the most abundant phenolic in wheat, are the major contributors to the in vitro antioxidant capacity. They are present in wheat in free and bound forms which affect their bioavailability. Thus the current study aims to investigate changes in free and bound phenolic acids occurred during baking in wholegrain bread, cookie and muffin. The products were also fortified with lutein due to its proved health benefits, and were previously evaluated with regard to lutein stability and bioavailability and antioxidant properties. The control and fortified wholegrain bakery products contained reasonable amounts of free and bound phenolic acids with bread products exhibiting the highest level per serving (0.6 and 11.7 mg, respectively). Ferulic acid was the principal phenolic both in the free or bound extracts of the three products followed by p-coumaric acid in the bound extracts. Baking resulted in an increase in free phenolic acids in the three products, while bound phenolic acids decreased in bread and slightly changed in cookie and muffin products. Though the effect of baking appeared to be dependent on type of baked product, type of phenolic, recipe and baking conditions, the wholegrain products should be considered good sources of phenolic antioxidants.     

Influence of high temperature and terminal moisture stress on dormancy in wheat (Triticum aestivum L.)

Preharvest sprouting is common in cereals that lack grain dormancy if maturing grain is exposed to rain. Over three successive seasons wheat genotypes with a range of dormancy levels, were exposed to moisture stress and periods of high temperature stress (>30 °C) in controlled field trials. Dormancy assessments were based on a germination index of hand threshed grain throughout grain filling. There were three main results. First, moisture stress combined with consistently high temperature during grain filling was associated with induced dormancy in Cunderdin, (germination index of 0.41) in a normally non-dormant genotype (germination index normally >0.80), but no additional dormancy in DM 2001, a dormant genotype (germination index normally <0.10). In contrast sudden heat shocks (>30 °C max. for >12 days) at 30–50 days post-anthesis reduced dormancy, germination index increase of 0.42 on average across five genotypes. Secondly, whilst dormancy was affected by moisture and heat stress, genotypes maintained their relative rankings across environments and genotype had the most effect on dormancy (70–92% of the variation in germination index) with DM 2001 and DH 22 more dormant than DH 56, DH 45 and Cunderdin. Finally, the effect of environment was different for different genotypes; those with partial dormancy (germination index usually 0.20–0.50, DH 56 and DH 45) were most influenced by the environmental conditions with germination indexes ranging from 0.06 to 0.85 depending on environment. Consequently avoidance of high temperatures, moisture stress, and maturity × stress interactions, are important prerequisites in screening for genotypes with genetic differences in dormancy.     

The effect of different extraction techniques on extraction yield, total phenolic, and anti-radical capacity of extracts from Pinus radiata Bark

The performance of four techniques, conventional maceration, Soxhlet extraction, microwave assisted extraction (MAE), and ultrasound assisted extraction (UAE), for extraction of Pinus radiata bark, in one and several stages, were evaluated. For each technique, the mass extracted (g extract/g bark), total phenols (by Folin-Cicalteau), and tannin (by precipitation) concentration and anti-radical capacity (diphenyl-picrylhydrazyl, DPPH) were quantified. In one stage, the extracted mass increased in the following order: maceration < UAE < MAE < Soxhlet (p < 0.05). The total phenols and tannin levels were also higher with the Soxhlet technique. With additional extraction stages, only the samples produced with MAE and UAE techniques improved their parameters. Additionally, MAE extracts presented a higher anti-radical capacity than does Soxhlet and Pycnogenol^® extracts. Therefore, MAE was a simple and rapid method that was useful for extraction of P. radiata bark. Scanning electron micrographs (SEM) provided evidence of the mechanical effects on cell walls, mainly evidenced by cell destruction produced by Soxhlet, MAE, and UAE on the bark. In contrast, maceration only results in slightly ruptured cell pores, which could explain its low extraction yield.     

Effect of processing on the phenolic contents,antioxidant activity and volatile compounds of sorghum grain tea

Sorghum grain is rich in phenolic compounds and may be used to develop functional tea beverages. This work investigated the effect of processing techniques on the phenolic contents, antioxidant activity, and volatile compounds of a white colour sorghum (Liberty) grain tea. Significant (P ≤ 0.05) increase of total phenolic content, total flavonoid content and condensed tannin content were observed during the processing, whereas the antioxidant activity was not statistically enhanced. A total of 63 volatile compounds were detected including 5 alcohols, 13 alkanes, 2 aldehydes, 2 carboxylic acids, 15 esters, 4 ketones, 3 pyrazines and 1 phenylenediamine, which were affected by the processing techniques. The sorghum tea made from powder form infusion had more abundant volatile compounds compared to whole grain form infusion. The findings of this research have potential to expand human consumption of sorghum grain in the new form of grain tea.     

Effect of drought on the biochemical composition and antioxidant activities of cumin (Cuminum cyminum L.) seeds

This study is designed to examine the yield components, fatty acid, and essential oil compositions and phenolic contents fruit essential oil composition, the total phenolic amounts as well as the antioxidant activities of cumin (Cuminum cyminum L.) seeds under drought. This plant is one of the most common aromatics in the Mediterranean kitchen. Plants were treated with different levels of water deficit: control (C), moderate water deficit (MWD) and severe water deficit (SWD). Our results indicated that MWD improved the number of umbels per plant as well as the number of umbellets per umbel and the seed yield, in comparison to the control, but it decreased under SWD. Fatty acid composition analysis indicated that petroselinic acid was the major fatty acid (55.9%) followed by palmitic (23.82%) and linoleic (12.40%) acids. Water deficit enhanced the palmitic acid percentage and affected the double bound index of the fatty acid pool and thus the oil quality. The essential oil yield was 1.64% based on the dry weight and increased by 1.40 folds under MWD. Nevertheless it decreased by 37.19% under SWD in comparison to the non treated seeds. Drought results on the modification of the essential oil chemotype from γ-terpinene/phenyl-1,2 ethanediol in the control seeds to γ-terpinene/cuminaldehyde in stressed ones. Besides, total phenolic contents were higher in the treated seeds (MWD and SWD). Results suggest that water deficit treatment may regulate the production of bioactive compounds in cumin seeds, influencing their nutritional and industrial values. Besides, antioxidant activities of the extracts were determined by four different test systems, namely DPPH, β-carotene/linoleic acid chelating and reducing power assays and showed that treated seeds (MWD and SWD) exhibited the highest activity.     

Enzyme inhibitory and antioxidant activity of Melia azedarach L. naturalized in Anatolia and its phenolic acid and fatty acid composition

In the present study, acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and tyrosinase inhibitory and antioxidant activities of the fruit and leaf extracts of Melia azedarach L. (Meliaceae) of Turkish origin were evaluated. Enzyme inhibitory activity of the extracts was tested in vitro using ELISA microplate reader. Antioxidant activity of the extracts was tested using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, ferrous ion-chelation, and ferric-reducing antioxidant power (FRAP) assays. Phenolic composition of the extracts was elucidated by high performance liquid chromatography (HPLC) and fatty acid compositions of the fatty oils of the fruits and leaves were elucidated by gas chromatography-mass spectrometry (GC-MS). The ethyl acetate extract from the leaves showed the highest inhibition against AChE (33.63 ± 1.40%) and BChE (92.89 ± 3.05%). The methanol extract from the leaves exerted the best antioxidant activity in DPPH radical scavenging and FRAP assays, while the ethyl acetate extracts of the fruits and leaves had the most notable effect in metal-chelation assay.     

盐胁迫对不同基因型紫苏种子萌发、幼苗生长 和生理特征的影响

本文对苏引1、紫野7和紫野10三个不同基因型紫苏在不同浓度（0,50, 100, 150, 200,250mmol/L）盐胁迫下种子萌发、幼苗生长、根系活力、丙二醛及可溶性糖含量、过氧化物酶活性等进行了研究。结果表明：种子发芽率、发芽势、种子活力指数等发芽指标均随盐浓度增加而降低。不同盐浓度胁迫下幼苗培养3周后,随盐浓度增加,幼苗株高、幼苗活力指数、存活率、鲜重、干重和根系活力降低,MDA和可溶性糖增加,POD呈先增加后降低的趋势。三个紫苏品种在种子发芽、幼苗生长和生理变化上均表现出不同的耐盐能力,苏引1 耐盐能力最强,紫野7居中,紫野10对盐胁迫最敏感。     

Effect of the mycorrhizal symbiosis time in the antioxidant activity of fungi and Pinus pinaster roots, stems and leaves

The ectomycorrhizal (ECM) symbiosis that develops between the roots of host trees and the soil ECM fungi is an important factor towards the survival, health and growth of these trees, as it stimulates their water and nutrient uptake. Ectomycorrhizal colonization can result in the deposition of phenolic compounds in peripheral cortex cells and a similar answer can be recognized as one way of plant defense against pathogenic infections. The aim of the present work was the evaluation of antioxidant potential of the ectomycorrhizal fungi, Paxillus involutus and Pisolithus arhizus, in presence and absence of the symbiont - Pinus pinaster - in response to the symbiotic association, under different contact periods (45 days and 48 h). Phenolic contents in mycelia, culture media and plant leaves, stems and roots were determined by Folin-Ciocalteu assay, and their antioxidant properties were evaluated by three in vitro assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, reducing power and lipid peroxidation inhibition through β-carotene bleaching inhibition. Comparing the response of the symbionts to the host species, P. pinaster benefited most with the association, because it generally decreases the phenolics content and the antioxidant activity values in the presence of both ectomycorrhizal fungi along time. P. arhizus also decreased, in general, its phenolics levels and antioxidant properties, alongside with P. pinaster, unlike P. involutus that did not have the same response as it increases its content of phenolics and some of its values of antioxidant activity. These results can be considered as an hypothetical signal of a symbiotic differential compatibility of mycorrhizal fungi for a host.     

Evaluation of genetic diversity in turmeric (Curcuma longa L.) using RAPD and ISSR markers

Turmeric (Curcuma longa L.) is an industrially important plant used for production of curcumin, oleoresin and essential oil. In the present study we examined the genetic diversity among turmeric accessions from 10 different agro-climatic regions comprising 5 cultivars and 55 accessions. Two DNA-based molecular marker techniques, viz., random amplified polymorphism DNA (RAPD) and inter simple sequence repeat (ISSR) were used to assess the genetic diversity in turmeric genotypes. A total of 17 polymorphic primers (11 RAPDs and 6 ISSRs) were used in this study. RAPD analysis of 60 genotypes yielded 94 fragments of which 75 were polymorphic with an average of 6.83 polymorphic fragments per primer. Number of amplified fragments with RAPD primers ranged from 3 to 13 with the size of amplicons ranging from 230 to 3000 bp in size. The polymorphism ranged from 45 to 100 with an average of 91.4%. The 6 ISSR primers produced 66 bands across 60 genotypes of which 52 were polymorphic with an average of 8.6 polymorphic fragments per primer. The number of amplified bands varied from 1 to 14 with size of amplicons ranging from 200 to 2000 bp. The percentage of polymorphism using ISSR primers ranged from 83 to 100 with an average of 95.4%. Nei's dendrogram for 60 samples using both RAPD and ISSR markers demonstrated an extent of 62% correlation between the genetic similarity and geographical location. The result of Nei's genetic diversity (H) generated from the POP gene analysis shows relatively low genetic diversity in turmeric accessions of South eastern ghat (P7), Western undulating zone (P8) with 0.181 and 0.199 value whereas highest genetic diversity (0.257) has been observed in Western central table land (P9). Knowledge on the genetic diversity of turmeric from different agro-climatic regions can be used to future breeding programs for increased curcumin, oleoresin and essential oil production to meet the ever-increasing demand of turmeric for industrial and pharmaceutical uses.     

Alleviation of salinity stress on germination of Leymus chinensis seeds by plant growth regulators and nitrogenous compounds under contrasting light/dark conditions

The effects of plant growth regulators (PGRs) and nitrogenous compounds on alleviating salinity stress on seed germination of Leymus chinensis in light (12 h light/12 h dark) and dark (24 h dark) conditions were determined in a laboratory experiment. Seed germination was compared at various combinations of salinity and germination‐promoting compounds. Seed germination percentages were 57 and 74% under non‐saline conditions in light and dark, respectively, suggesting that germination was light‐inhibited. Germination decreased significantly with increasing salinity level in both light and dark conditions, and the reduction was greater in light than in dark at each salinity level. Seed germination percentage decreased to 22 and 7% in light but only to 51 and 27% in dark, in 100 and 200 mm NaCl solutions respectively. The influence of PGRs and nitrogenous compounds in alleviating salinity stress varied with light and salinity condition; e.g., gibberellins (GA_4 + 7) significantly increased germination percentages from 22%, 7% and 0·3% to 47%, 23% and 15% in light at 100, 200 and 300 mm NaCl, respectively, while they showed no effect on germination in darkness. In contrast, sodium nitroprusside and cytokinin significantly increased germination percentage in darkness at all salinity levels, but showed no effect on germination in light at 200 and 300 mm NaCl. Fluridone was very effective in alleviating salinity stress on germination in both light and dark; however, it was lethal to seedlings. Thiourea had no effect in alleviating salinity stress in either light or dark. Thus, alleviation of salinity stress on seed germination of L. chinensis by germination‐promoting compounds is strongly dependent on chemicals and light conditions.     

Effect of drought stress on growth and accumulation of active constituents in Salvia miltiorrhiza Bunge

The roots of Salvia miltiorrhiza Bunge are widely used in traditional Chinese medicine. The objective of this study was to investigate the effect of drought stress on growth and active constituents composition in S. miltiorrhiza. Three water-stress treatments, including control, medium drought stress and severe drought stress, were applied on the whole growth cycle. The results showed that drought stress significantly decreased both shoot and root dry weight in S. miltiorrhiza, but increased the root to shoot ratio at later growth cycle. Except rosmarinic acid the other active constituents content increased under water-stress conditions. Water stress significantly increased salvianolic acid B yield, and decreased that of tanshinone IIA. Our study suggests that it might be feasible to improve or develop S. miltiorrhiza cultivation methods under semi-arid and arid regions.     

Production of African breadfruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 2: Effects of germination and fermentation on microbiological and physical properties

The effects of germination (G) and naturally fermented (F)on the bacterial flora, viscosities and moisture sorptionisotherms of soybean (S) and African breadfruit (B) seed based food products were investigated. Bacillus,Enterobacter, Enterobacteriaceae, Proteus, Serratia andStaphylococcus species dominated in the nonfermentedproducts. Lactobacillus, Leuconostoc, Pediococcusand yeast species dominated in the fermented products whosegruels also inhibited growth of coagulase positive Staphylococcus aureus in challenge tests. Germination andfermentation resulted in significant (p < 0.05) decreasesin cooked paste viscosities which is advantageous inincreasing nutrient density. The monolayer moisture contents (g H₂O/g solid) and surface areas for monolayer adsorption (m²/g solid) derived from BETmodel were 0.0422 and 148.1 (GFSB); 0.0428 and 150.4 (NGFSB); 0.0436 and 153.3 (NGNFSB); 0.0531 and 186.6 (GNFSB), respectively.