Antioxidant capacity and amino acid profile of millet bran wine and the synergistic interaction between major polyphenols
Autor: | Xiaoxuan Guo, Feng Zhou, Wang Yong, Wei Wu, XiaoHong Sha, Ebeydulla Rahman, Baoping Ji |
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Rok vydání: | 2018 |
Předmět: |
0106 biological sciences
Wine Bran DPPH Trolox equivalent antioxidant capacity food and beverages 04 agricultural and veterinary sciences Syringic acid 040401 food science 01 natural sciences Ferulic acid chemistry.chemical_compound 0404 agricultural biotechnology chemistry Polyphenol 010608 biotechnology Vanillic acid Original Article Food science Food Science |
Zdroj: | Journal of Food Science and Technology. 55:1010-1020 |
ISSN: | 0975-8402 0022-1155 |
DOI: | 10.1007/s13197-017-3014-9 |
Popis: | Millet bran, the by-product of millet processing industry, contains an abundance of phytochemicals, especially polyphenols. The main objective of this study was brewing antioxidant wine from millet bran, as well as the nutritional evaluation. The total polyphenol content of wine samples was determined by Folin–Ciocalteu colorimetric method, and the antioxidant capacity was evaluated by DPPH radical-scavenging capacity, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP). Results showed that millet bran wine (MBW) contained as much as six times of total polyphenols compared with millet wine (MW), and performed considerably stronger antioxidant activity in DPPH, TEAC and FRAP assays. More than sixfold of total amino acids (AA) were found in MBW than in MW. Moreover, the indispensable AA and functional AA were also abundant in MBW. The major polyphenol compounds in MBW were identified using HPLC, including vanillic acid, syringic acid (SA), p-coumaric acid (CA) and ferulic acid (FA). They exhibited synergism in the antioxidant assays, especially the combinations of SA and CA, SA and FA. This study not only provides evidence for MBW as a nutraceutical with antioxidant activity, but also opens new avenues in the area of making comprehensive utilization of agricultural by-products. |
Databáze: | OpenAIRE |
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