Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce
Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activ...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2021-01-01
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| Series: | Open Life Sciences |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/biol-2021-0010 |
| _version_ | 1797998084234412032 |
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| author | Xia Guanghui Li Xinhua Zhang Zhen Jiang Yuhang |
| author_facet | Xia Guanghui Li Xinhua Zhang Zhen Jiang Yuhang |
| author_sort | Xia Guanghui |
| collection | DOAJ |
| description | Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity. |
| first_indexed | 2024-04-11T10:42:53Z |
| format | Article |
| id | doaj.art-07cfbfd179dc44a2aa3849e7693c0677 |
| institution | Directory Open Access Journal |
| issn | 2391-5412 |
| language | English |
| last_indexed | 2024-04-11T10:42:53Z |
| publishDate | 2021-01-01 |
| publisher | De Gruyter |
| record_format | Article |
| series | Open Life Sciences |
| spelling | doaj.art-07cfbfd179dc44a2aa3849e7693c06772022-12-22T04:29:08ZengDe GruyterOpen Life Sciences2391-54122021-01-011619210110.1515/biol-2021-0010Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) DruceXia Guanghui0Li Xinhua1Zhang Zhen2Jiang Yuhang3College of Food Science and Engineering, Tonghua Normal University, Tonghua 134001, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, ChinaCollege of Food Science and Engineering, Tonghua Normal University, Tonghua 134001, ChinaPolygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.https://doi.org/10.1515/biol-2021-0010polygonatum odoratum (mill.) drucehomoisoflavonefood processing methodsflavone antioxidant activity |
| spellingShingle | Xia Guanghui Li Xinhua Zhang Zhen Jiang Yuhang Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce Open Life Sciences polygonatum odoratum (mill.) druce homoisoflavone food processing methods flavone antioxidant activity |
| title | Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce |
| title_full | Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce |
| title_fullStr | Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce |
| title_full_unstemmed | Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce |
| title_short | Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce |
| title_sort | effect of food processing on the antioxidant activity of flavones from polygonatum odoratum mill druce |
| topic | polygonatum odoratum (mill.) druce homoisoflavone food processing methods flavone antioxidant activity |
| url | https://doi.org/10.1515/biol-2021-0010 |
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