Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)
Qingke (highland hull-less barley) is a grain replete with substantial nutrients and bioactive ingredients. In this study, we evaluated the effects of boiling (BO), steaming (ST), microwave baking (MB), far-infrared baking (FB), steam explosion (SE), and deep frying (DF) on bioactive components, phe...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001379 |
| _version_ | 1797727544341954560 |
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| author | Qingyue Hong Guangjing Chen Zhirong Wang Xuhui Chen Jianquan Kan |
| author_facet | Qingyue Hong Guangjing Chen Zhirong Wang Xuhui Chen Jianquan Kan |
| author_sort | Qingyue Hong |
| collection | DOAJ |
| description | Qingke (highland hull-less barley) is a grain replete with substantial nutrients and bioactive ingredients. In this study, we evaluated the effects of boiling (BO), steaming (ST), microwave baking (MB), far-infrared baking (FB), steam explosion (SE), and deep frying (DF) on bioactive components, phenolic compounds, and antioxidant activities of Qingke compared with the effects of traditional roast (TR). Results showed that the soluble dietary fiber, beta-glucan and water-extractable pentosans of Qingke in dry heat processes of TR, SE, MB and FB had a higher content compared with other thermal methods and had a better antioxidant activity of hydroxyl radical scavenging and a better reduction capacity, while those in wet heat processes of BO and ST had a better antioxidant activity of ABTS radical scavenging and a better Fe2+ chelating ability. DF- and SE-Qingke had a higher content of tocopherol, phenolic, and flavonoid. Overall, 6 free phenolic compounds and 12 bound phenolic compounds of Qingke were identified, and free phenolic compounds suffered more damage during thermal processing. Principal component analysis showed that SE had more advantages in retaining and improving the main biological active ingredients of Qingke, and it may be the best method for treating Qingke. |
| first_indexed | 2024-03-12T11:01:17Z |
| format | Article |
| id | doaj.art-310e0abd480b48aabffb1b84f092fc42 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T11:01:17Z |
| publishDate | 2023-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-310e0abd480b48aabffb1b84f092fc422023-09-02T05:27:12ZengTsinghua University PressFood Science and Human Wellness2213-45302023-01-01121119129Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)Qingyue Hong0Guangjing Chen1Zhirong Wang2Xuhui Chen3Jianquan Kan4College of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, ChinaFood and Pharmaceutical Engineering Institute, Guiyang University, Guiyang 550005, ChinaCollege of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, China; Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, China; Corresponding author at: College of Food Science, Southwest University, Chongqing 400715, China.Qingke (highland hull-less barley) is a grain replete with substantial nutrients and bioactive ingredients. In this study, we evaluated the effects of boiling (BO), steaming (ST), microwave baking (MB), far-infrared baking (FB), steam explosion (SE), and deep frying (DF) on bioactive components, phenolic compounds, and antioxidant activities of Qingke compared with the effects of traditional roast (TR). Results showed that the soluble dietary fiber, beta-glucan and water-extractable pentosans of Qingke in dry heat processes of TR, SE, MB and FB had a higher content compared with other thermal methods and had a better antioxidant activity of hydroxyl radical scavenging and a better reduction capacity, while those in wet heat processes of BO and ST had a better antioxidant activity of ABTS radical scavenging and a better Fe2+ chelating ability. DF- and SE-Qingke had a higher content of tocopherol, phenolic, and flavonoid. Overall, 6 free phenolic compounds and 12 bound phenolic compounds of Qingke were identified, and free phenolic compounds suffered more damage during thermal processing. Principal component analysis showed that SE had more advantages in retaining and improving the main biological active ingredients of Qingke, and it may be the best method for treating Qingke.http://www.sciencedirect.com/science/article/pii/S2213453022001379Qingke (highland hull-less barley)Thermal processingAntioxidant activityPhenolic compoundsBioactive components |
| spellingShingle | Qingyue Hong Guangjing Chen Zhirong Wang Xuhui Chen Jianquan Kan Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley) Food Science and Human Wellness Qingke (highland hull-less barley) Thermal processing Antioxidant activity Phenolic compounds Bioactive components |
| title | Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley) |
| title_full | Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley) |
| title_fullStr | Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley) |
| title_full_unstemmed | Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley) |
| title_short | Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley) |
| title_sort | effects of different thermal processing methods on bioactive components phenolic compounds and antioxidant activities of qingke highland hull less barley |
| topic | Qingke (highland hull-less barley) Thermal processing Antioxidant activity Phenolic compounds Bioactive components |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001379 |
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