Identification and Quantification of Phenolic Compounds and Bioactive Properties of Sorghum-cowpea-based Food Subjected to an In vitro Digestion Model

This work identified and quantified some phenolics compound in sorghum-cowpea porridge after subjection to in vitro digestion. Flours, porridge and digested porridge were analysed for total phenolics, total flavonoids, ABTS-radical scavenging capacity and specific phenolic acids and flavonoids. Total phenolics and flavonoid content of the gastric (346.1 µg CE/g; 35.2 µg CE/g) and intestinal phase digest (1389.8 µg CE/g; 142.6 µg CE/g) were lower than the composite flour (2720.1 µg CE/g; 220.9 µg CE/g) and while its porridge were (1218.4 µg CE/g; 173.8 µg CE/g). The ABTS-radical scavenging capacity of all samples ranged from 21.0 – 507.3 µg TE/g. The gastric phase and intestinal phase digests maintained 4.7% and 58.3% of the radical scavenging capacity of the porridge. Catechin and gallic acid were lower in the intestinal digest (2760.0 µg/g; 226.7 µg/g) than the undigested porridge (4188.3 µg/g; 193.9 µg/g). Sorghum-cowpea composite porridge contains phenolic antioxidants even after gastric and intestinal digestion with potential to significantly impact human health

Enzymatic modification of 2,6-dimethoxyphenol for the synthesis of dimers with high antioxidant capacity

2,6-Dimethoxyphenol is a phenolic compound that is extensively used for the measurement of laccase activity, but is often not exploited for its potential as an antioxidant compound. Since laccase can be used to modify phenolic antioxidants as a way of improving their activities, the present study investigated the laccase-mediated oxidation of 2,6-dimethoxyphenol in biphasic or homogenous aqueous-organic media for the production of compounds with higher antioxidant capacity than the starting substrate. The main product was a dimer (m/z 305.0672), which was further characterized as a symmetrical C-C linked 3,3’,5,5’-tetramethoxy biphenyl-4,4’-diol. In the monophasic system, the dimer was preferentially formed when acetone was used as co34 solvent, while in the biphasic system, formation of the dimer increased as the concentration of ethyl acetate was increased from 50 to 90 %. The dimer showed higher antioxidant capacity than the substrate (≈ 2×) as demonstrated by standard antioxidant assays (DPPH and FRAP). These results demonstrate that a product of the laccase-catalysed oxidation of 2,6-dimethoxyphenol can find useful application as a bioactive compound.National Research Foundation (South Africa)http://www .elsevier.com/locate/procbiohb2013ai201

Effect of germination on biochemical and nutritional quality of Kwati

Current study investigated the effect of germination on the biochemical, nutritional and antioxidant properties of Kwati. Samples with three different formulations, each containing 10 to 12 types of legumes, were germinated at room temperature for 3, 4 and 5 days at 100% relative humidity. The increase in sprout length of legume was the function of incubation time, however, varies with legumes. Germination markedly lowered lipid and total carbohydrate content. On the other hand, protein, fiber and mineral contents increased significantly. Activation of hydrolytic enzymes such as amylases and proteases during germination is responsible for major biochemical changes in legumes. The eating quality was improved as demonstrated by significant reduction of antinutritional factors such as tannin, phytate and oxalate. Antioxidant activity, as ascorbic acid, increased gradually with germination period. Germination brought favorable changes in biochemical composition of Kwati, improves eating quality and nutritive value

Effect of germination on biochemical and nutritional quality of Kwati: sprouted curried Nepalese soup

Current study investigated the effect of germination on the biochemical, nutritional and antioxidant properties of Kwati. Samples with three different formulations, each containing 10 to 12 types of legumes, were germinated at room temperature for 3, 4 and 5 days at 100% relative humidity. The increase in sprout length of legume was the function of incubation time, however, varies with legumes. Germination markedly lowered lipid and total carbohydrate content. On the other hand, protein, fiber and mineral contents increased significantly. Activation of hydrolytic enzymes such as amylases and proteases during germination is responsible for major biochemical changes in legumes. The eating quality was improved as demonstrated by significant reduction of antinutritional factors such as tannin, phytate and oxalate. Antioxidant activity, as ascorbic acid, increased gradually with germination period. Germination brought favorable changes in biochemical composition of Kwati, improves eating quality and nutritive value