Different preparation methods affect the phenolic profiles and antioxidant properties of Qingke barley foods
Abstract Background and objectives Barley is rich in bioactive compounds and can prevent some chronic diseases. With the increasing health awareness of the consumers, Qingke barley has been widely consumed in China in the Qingke barley fresh noodles (QBFN), Qingke barley dried noodles (QBDN), Qingke barley bread (QBB), and Qingke barley Chinese steamed bread (QBSB) forms. Preparation methods affect the phenolic profiles, content, and antioxidant capacity of these products. In this work, phenolic profiles and antioxidant activities of the above products were evaluated, and the effects of different preparation methods on the release of phenolic compounds were explained from the perspective of the destruction of the protein–phenol interaction by molecular docking method. Findings The main free phenols in these products were gallic acid, ferulic acid, and phloroglucinol, while the main bound phenols were syringic acid, epicatechin, and quercetin. The different preparation methods altered the free and bound phenolic compounds’ contents in different degrees. Compared with the mixed flour, the finished products showed fairly higher DPPH. Scavenging and reduction capacity, and QBB, QBSB showed a higher antioxidant capacity than the QBFN and QBDN. Molecular docking results predicted that phenols and proteins in these products form phenol–protein complexes bounded by hydrogen and hydrophobic bonds. Different preparation methods would breakdown these bonds, resulting in the release of phenolic compounds. Conclusion Different preparation methods changed the phenolic compounds content and antioxidant capacity in different degrees, QBB and QBSB have higher level of phenolic content and better antioxidant capacity than QBFN and QBDN. Different preparation methods may breakdown hydrogen and hydrophobic bonds between protein and phenolic compounds by different degrees, resulting in the release of phenolic compounds..
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2021 |
|---|---|
| Erschienen: |
2021 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:98 |
|---|---|
| Enthalten in: |
Cereal Chemistry - 98(2021), 3, Seite 729-739 |
| Beteiligte Personen: |
Tuersuntuoheti, Tuohetisayipu [VerfasserIn] |
|---|
| Anmerkungen: |
Copyright © 2021 Cereals & Grains Association |
|---|
| Umfang: |
11 |
|---|
| doi: |
10.1002/cche.10416 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
WLY003188019 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | WLY003188019 | ||
| 003 | DE-627 | ||
| 005 | 20230307124340.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 230213s2021 xx |||||o 00| ||und c | ||
| 024 | 7 | |a 10.1002/cche.10416 |2 doi | |
| 028 | 5 | 2 | |a CCHE_CCHE10416.xml |
| 035 | |a (DE-627)WLY003188019 | ||
| 035 | |a (WILEY)CCHE10416 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rda | ||
| 082 | 0 | 4 | |a 540 |q ASE |
| 100 | 1 | |a Tuersuntuoheti, Tuohetisayipu |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Different preparation methods affect the phenolic profiles and antioxidant properties of Qingke barley foods |
| 264 | 1 | |c 2021 | |
| 300 | |a 11 | ||
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a Computermedien |b c |2 rdamedia | ||
| 338 | |a Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Copyright © 2021 Cereals & Grains Association | ||
| 520 | |a Abstract Background and objectives Barley is rich in bioactive compounds and can prevent some chronic diseases. With the increasing health awareness of the consumers, Qingke barley has been widely consumed in China in the Qingke barley fresh noodles (QBFN), Qingke barley dried noodles (QBDN), Qingke barley bread (QBB), and Qingke barley Chinese steamed bread (QBSB) forms. Preparation methods affect the phenolic profiles, content, and antioxidant capacity of these products. In this work, phenolic profiles and antioxidant activities of the above products were evaluated, and the effects of different preparation methods on the release of phenolic compounds were explained from the perspective of the destruction of the protein–phenol interaction by molecular docking method. Findings The main free phenols in these products were gallic acid, ferulic acid, and phloroglucinol, while the main bound phenols were syringic acid, epicatechin, and quercetin. The different preparation methods altered the free and bound phenolic compounds’ contents in different degrees. Compared with the mixed flour, the finished products showed fairly higher DPPH. Scavenging and reduction capacity, and QBB, QBSB showed a higher antioxidant capacity than the QBFN and QBDN. Molecular docking results predicted that phenols and proteins in these products form phenol–protein complexes bounded by hydrogen and hydrophobic bonds. Different preparation methods would breakdown these bonds, resulting in the release of phenolic compounds. Conclusion Different preparation methods changed the phenolic compounds content and antioxidant capacity in different degrees, QBB and QBSB have higher level of phenolic content and better antioxidant capacity than QBFN and QBDN. Different preparation methods may breakdown hydrogen and hydrophobic bonds between protein and phenolic compounds by different degrees, resulting in the release of phenolic compounds. | ||
| 700 | 1 | |a Wang, Zhenhua |4 aut | |
| 700 | 1 | |a Zhang, Min |4 aut | |
| 700 | 1 | |a Pan, Fei |4 aut | |
| 700 | 1 | |a Liang, Shan |4 aut | |
| 700 | 1 | |a Sohail, Amjad |4 aut | |
| 700 | 1 | |a Li, Meng |4 aut | |
| 700 | 1 | |a Wang, Kaiyun |4 aut | |
| 700 | 1 | |a Asimi, Sailimuhan |4 aut | |
| 700 | 1 | |a Khurshid, Madiha |4 aut | |
| 700 | 1 | |a Wang, Xinyue |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Cereal Chemistry |g 98(2021), 3, Seite 729-739 |w (DE-627)WLY003186628 |x 19433638 |7 nnns |
| 773 | 1 | 8 | |g volume:98 |g year:2021 |g number:3 |g pages:729-739 |g extent:11 |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_WLY | ||
| 951 | |a AR | ||
| 952 | |d 98 |j 2021 |e 3 |h 729-739 |g 11 | ||