Effect of steam, microwave, and hot‐air drying on antioxidant capacity and in vitro digestion properties of polyphenols in oat bran

2021 ◽  
Author(s):  
Xue Bai ◽  
Mei‐li Zhang ◽  
Yuanyuan Zhang ◽  
Jing Zhang ◽  
Chen Wang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
In Vitro Digestion ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Oat Bran

Impact of cooking and drying on the phenolic, carotenoid contents and in vitro antioxidant capacity of Andean Arracacha (Arracacia xanthorrhiza Bancr.) root

2011 ◽  
Vol 17 (4) ◽  
pp. 319-330 ◽  
Author(s):  
R. Pedreschi ◽  
I. Betalleluz-Pallardel ◽  
R. Chirinos ◽  
C. Curotto ◽  
D. Campos
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Hot Air Drying ◽  
Total Carotenoids ◽  
Air Drying ◽  
Drying Temperature ◽  
Residual Content ◽  
Microwave Cooking ◽  
Hot Air

The influence of different cooking regimes such as boiling, oven, microwave and hot-air drying on the retention of total phenolics (TP), total carotenoids (TC) and in vitro antioxidant capacity (AC) for three colored arracacha roots was studied. Continuous losses of TP, TC and AC during the course of the different cooking processes were observed. Boiling at 99.5° C for 20 min turned to be the best method to cook this root due to a high retention of TP, TC and AC in comparison to oven cooking at 200° C for 45 min and microwave cooking at 800 W for 5 min. During boiling, chlorogenic and caffeic acids and derivatives remained relatively stable. The drying temperature was negatively correlated to the residual content of TP and AC for the yellow and cream arracacha roots, but for the cream/purple arracacha variety, blanching preserved the TP and AC. Significant losses in chlorogenic and caffeic acids and derivatives were mainly observed during hot-air drying. These results suggested that TP are responsible to a large extent of the AC displayed by arracacha root during the different evaluated cooking regimes.

scholarly journals Effects of Steaming, Microwaving, and Hot-Air Drying on the Physicochemical Properties and Storage Stability of Oat Bran

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Xue Bai ◽  
Mei-Li Zhang ◽  
Yuanyuan Zhang ◽  
Jing Zhang ◽  
Yakun Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Storage Stability ◽  
Heat Treatments ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Accelerated Storage ◽  
Oat Bran ◽  
Malondialdehyde Content ◽  
And Storage

Oat bran is a nutrient-dense, resource-rich byproduct that is produced from oat milling. Oxidative deterioration is the main reason that limits the utilisation of oat bran. Thus, improving the storage stability of oat bran has become an urgent requirement. This study aimed to investigate the inhibition of oat bran deterioration via steaming, microwaving, and hot-air drying treatments and the effects of these methods on oat bran physicochemical properties and storage stability. Results indicated that, after the three heating treatments, the solubility of oat bran increased and the powder fluidity showed no significant change ( P < 0.05 ). Steam-treated oat bran demonstrated increased initial gelatinisation temperature, peak temperature, and enthalpy, significantly reduced peak viscosity, trough viscosity, breakdown value, final viscosity, and setback value, and significantly improved thermal stability ( P < 0.05 ). During accelerated storage, oat bran samples subjected to the three heat treatments showed increased sensory scores and L ∗ , a ∗ , and b ∗ values, whereas due to the decrease of lipase activity in oat bran, their fatty acid values and malondialdehyde content increased slowly and were always lower than those of unprocessed oat bran. All three heat treatments could improve the storage stability and the quality deterioration of oat bran during storage due to oil oxidation. Steaming had the most significant effect.

scholarly journals Effects of Hot Air Drying on the Antioxidant Capacity of Actinidia arguta × A. deliciosa cv. Mansoo, a Hardy Kiwifruit

2015 ◽  
Vol 47 (4) ◽  
pp. 539-543 ◽  
Author(s):  
Cheng-Ri Jin ◽  
Chi Heung Cho ◽  
Tae-Gyu Nam ◽  
Youn-Sup Cho ◽  
Dae-Ok Kim
Keyword(s):  
Antioxidant Capacity ◽  
Hot Air Drying ◽  
Air Drying ◽  
Actinidia Arguta ◽  
Hot Air

Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers

2013 ◽  
Vol 91 (4) ◽  
pp. 310-318 ◽  
Author(s):  
Silvana M. Demarchi ◽  
Natalia A. Quintero Ruiz ◽  
Analía Concellón ◽  
Sergio A. Giner
Keyword(s):  
Antioxidant Capacity ◽  
Effect Of Temperature ◽  
Drying Rate ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts

2017 ◽  
Vol 52 (4) ◽  
pp. 880-887 ◽  
Author(s):  
Konstantinos Papoutsis ◽  
Penta Pristijono ◽  
John B. Golding ◽  
Costas E. Stathopoulos ◽  
Michael C. Bowyer ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Freeze Drying ◽  
Vacuum Drying ◽  
Citrus Limon ◽  
Aqueous Extracts ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals The Effects of Bioactive Compounds from Blueberry and Blackcurrant Powder on Oat Bran Pastes: Enhancing In Vitro Antioxidant Activity and Reducing Reactive Oxygen Species in Lipopolysaccharide-Stimulated Raw264.7 Macrophages

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 388
Author(s):  
Xiao Dan Hui ◽  
Gang Wu ◽  
Duo Han ◽  
Xi Gong ◽  
Xi Yang Wu ◽  
...  
Keyword(s):  
Reactive Oxygen Species ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Reactive Oxygen ◽  
Oxygen Species ◽  
Raw264.7 Macrophages ◽  
Oat Bran

In this study, blueberry and blackcurrant powder were chosen as the phenolic-rich enrichments for oat bran. A Rapid Visco Analyser was used to form blueberry and blackcurrant enriched oat pastes. An in vitro digestion process evaluated the changes of phenolic compounds and the in vitro antioxidant potential of extracts of pastes. The anthocyanidin profiles in the extracts were characterised by the pH differential method. The results showed that blueberry and blackcurrant powder significantly increased the content of phenolic compounds and the in vitro antioxidant capacity of pastes, while the total flavonoid content decreased after digestion compared to the undigested samples. Strong correlations between these bioactive compounds and antioxidant values were observed. Lipopolysaccharide-stimulated RAW264.7 macrophages were used to investigate the intracellular antioxidant activity of the extracts from the digested oat bran paste with 25% enrichment of blueberry or blackcurrant powder. The results indicated that the extracts of digested pastes prevented the macrophages from experiencing lipopolysaccharide (LPS)-stimulated intracellular reactive oxygen species accumulation, mainly by the Kelch-like ECH-associated protein 1 (Keap1)/nuclear factor erythroid 2-related factor 2 (Nrf2) signalling pathway. These findings suggest that the bioactive ingredients from blueberry and blackcurrant powder enhanced the in vitro and intracellular antioxidant capacity of oat bran pastes, and these enriched pastes have the potential to be utilised in the development of the functional foods.

Sign in / Sign up

Export Citation Format

Share Document