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Effect of Soaking, Germination, and Roasting on Phenolic Composition, Antioxidant Activities, and Fatty Acid Profile of Sunflower (Helianthus annuus L.) Seeds
(2024-04-01)
Thepthanee, Chorpaka
;
Li, Hua
;
Wei, Hu
;
Prakitchaiwattana, Cheunjit
;
Siriamornpun, Sirithon
This study investigates the impact of soaking, germination, and roasting under various conditions on the phenolic content, antioxidant activities, and fatty acid profile of sunflower seeds of striped and black oil seed varieties. Ferulic acid emerged as the predominant phenolic acid across all samples. The study highlights the influence of different treatments and processing conditions on the levels of phenolic acids and flavonoids. Results revealed that soaking striped seeds for 24 h and roasting black oil seeds for 6 min exhibited the highest total phenolic content (TPC) and total flavonoid content (TFC). Antioxidant activities varied, with striped seeds soaked for 24 h demonstrating the highest ferric-reducing antioxidant power (FRAP) values, while black oil seeds roasted for 6 min exhibited superior 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activity. Oleic acid and linoleic acid were identified as major fatty acids in all processed samples, with striped seeds germinated for 24 h and black oil seeds germinated for 48 h displaying the highest concentrations. Soaking led to a reduction in both unsaturated and saturated fatty acids in both varieties. Roasting further influenced fatty acid concentrations, with a significant increase in striped seeds after 5 and 6 h of roasting, followed by a gradual decrease. Our findings suggest that incorporating appropriate processing methods, such as soaking striped seeds for 24 h and roasting black oil seeds for 6 min, enhances the potential health benefits of sunflower seeds.
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Rapid colorimetric assay based on the oxidation of 2,2-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid-diammonium salt for nitrite detection in meat products
(2024-01-01)
Jantra, Jongjit
;
Arsawiset, Supattra
;
Teepoo, Siriwan
;
Keeratirawee, Kanchalar
This work developed a rapid colorimetric method for nitrite detection in meat products. The detection was based on the reaction of nitrite with 60 mM HCl to produce radicals which further oxidized ABTS (50 µM) to form a water-soluble blue-green product (ABTS•+). The absorbance was measured at a maximum absorption wavelength of 412.5 nm. Parameters such as concentration of HCl, concentration of ABTS and reaction time were evaluated. The absorbance was linearly proportional to the concentration of nitrite (0.1–20 µM) with the limit of detection of 0.34 µM. The proposed method was a time-saving assay since it required only 2 min to complete one measurement. There was no effect of the interference produced by other ions. The assay was robust with 2.5%RSD (n = 50). In meat product samples, high accuracy was observed with the recoveries between 100 ± 2.2% and 105 ± 3.7%. The amount of nitrite in meat products detected by the ABTS method was found in the range of 5.41 − 7.62 mg/kg. The conventional Griess method was applied to determine nitrite in the same meat products. There was no statistically significant difference between the two methods (P = 0.05).
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Pretreatment to increase yield and antioxidant activity of aγ-oryzanol in rice bran oil
(2016-04-01)
Ruen-Ngama, Duangkamol
;
Thawaia, Chitti
;
Sukonthamutb, Sujitra
Six pretreatment processes to extract oil from Khao Dok Mali 105 rice bran were tested to assess the effect of the processes on the ã-oryzanol content and DPPH scavenging activity of the extract. The pretreatment processes consisted of the following: microwave heating (60-110 ° C), hot air heating (70-180 ° C), roasting (60-80 ° C), parboiling (70 ° C), autoclaving (121 ° C), and enzyme (amylase) treatment (50 ° C). The highest amount of oil was obtained by hot air heating (70 ° C) of 0.27 g/g of dried rice bran, whereas the highest ã-oryzanol yield was obtained by parboiling 9.8 mg/g of dried rice bran. The highest ã-oryzanol concentration obtained with a roasting pretreatment (60 ° C) was 46.9 mg/ml of rice bran oil.
1
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Changes in physiological and antioxidant activity of Indica rice seedlings in response to mannitol-induced osmotic stress
(2016-01-01)
Chutipaijit, Sutee
Morphological, physiological, and biochemical plant responses were studied in unstressed and stressed seedlings of indica rice (Oryza sativa L.) genotypes. The effect of NB medium supplemented with a 100 mM mannitol treatment, which induced drought stress conditions, was measured for relative growth rate, cell membrane stability, antioxidant enzyme activity (superoxide dismutase [SOD], catalase [CAT], and peroxidase [POD]), and total antioxidant capacity by DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azinobis[ 3-ethylbenzothiazoline-6-sulfonic acid] diammonium salt) assays. Results of morphological and physiological factors showed two contrasting rice groups, drought-sensitive and drought-tolerant genotypes. After drought stress, the increased rate of SOD activity was lower in drought-tolerant than in drought-sensitive genotypes, but the increased rate of CAT and POD activity and total antioxidant capacity was higher in drought-tolerant than in drought-sensitive genotypes. Increasing changes in activity levels of antioxidant enzymes and total antioxidant capacity indicated more rapid free radical scavenging compared with relative growth and cell membrane stability in drought-tolerant genotypes under shortterm treatment. The trend toward change in CAT and POD antioxidant enzyme activity and total antioxidant capacity of stressed seedlings, as well as the correlation between these changes, and the morphological and physiological responses (0.96 correlation coefficient [R2] between relative growth rate and CAT; 0.93 R2 between relative growth rate and POD enzyme activity; 0.96 R2 between relative growth rate and Trolox equivalent antioxidant capacity values) coincided with the degree of drought tolerance.

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