Extraction and Identification of Rice Polyphenols and Related Health Benefits
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Cereal grains are important sources of dietary polyphenols, which contribute greatly to people's health. In this part, after a brief introduction of rice polyphenols, the extraction methods, as well as the components of rice polyphenols, are introduced and then the health benefits such as antioxidant, anti-obesity, and anti-cancer activity were discussed, after that, the future application of rice polyphenols are looked into the distance.Keywords:
Health Benefits
Identification
The optimal conditions of polyphenols extraction from kiwifruit were studied in this paper. The effects of five factors including organic solvent and its concentration, extraction time, temperature, extraction period and the ratio of raw materials and solution on extraction rate of polyphenols were investigated. The best technical conditions for polyphenols extraction was obtained through orthogonal experiments based on single factor as follows: extracting with 30 % acetone solution, ratio of raw materials and solution was 1∶9, temperature at 35 ℃ extracting 30 min.
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The effects of extraction reagent type, concentration, ratio of solid to liquid, extraction time and extraction temperature on extraction of the chestnut shell polyphenol were studied in this experiment, and the oxidation of chestnut shell polyphenol was also studied with DPPH radical system. The results showed that the best extraction condition were solid-liquid ratio1∶23 with 30 % ethanol, shaking for 170 min in the water bath at 70 ℃. The percent of production of chestnut shell polyphenol was 7.9 % and its extraction rate was 63.125 %. The clearance rate of chestnut shell polyphenol was 91.49 % to DPPH solution when the concentration of polyphenol extract was 0.005 mg/mL.
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With pomegranate peel as raw material, the extraction of total polyphenols from pomegranate peel was studied. The results showed that material to liquid ratio and temperature had significant effects on extraction yield of total polyphenols, and the optimum extraction conditions were as follows: alcohol concentration 50%, extraction time 90 min, material to liquid ratio 1∶25(g/m L),temperature 60 ℃. Under those conditions, the yield of polyphenols from pomegranate peel was 22.92%.
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The ultrasonic extraction conditions of polyphenols from pineapple peel were studied.The factors influencing extraction rate of polyphenols were investigated by single factor and orthogonal tests.The optimal conditions for polyphenols extraction were determined as: 60% ethanol,extraction temperature 45℃,extraction power 200W,extraction time 60min,and the ratio of solution and raw material 15.0∶1.0.Under above conditions,the extraction rate of polyphenols reached 18.48g/kg.
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Phenolic compounds are natural antioxidants present in plant foods, which are important to human health. This study aimed to measure the total antioxidant potential with the FRAP (Ferric Reducing Antioxidant Power) method and the total polyphenol content of 44 common consumed foods; represented by vegetables, pulses, fruits, cereals and breads. The antioxidant potential ranged: in vegetables 0.033–3.209, in pulses 0.342–0.387, in fruits 0.312–2.833, and in cereals and breads 0.062–1.709 mmol/100 g in fresh mass, respectively. The antioxidant potential of the foods tested was related to the total polyphenol contents.
Natural food
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Objective To optimize the technology for extraction of total polyphenol from Theopsis chrysantha Hu.Seeds.Methods The seeds was extracted using acetone-aqueous,and the extract rate of total polyphenol was studied by orthogonal test,and the effects of solvent concentration of extraction,time of extraction,temperature of extraction,number times of extraction,solvent times of extraction were investigated.Results The optimum extraction technology was as follows: 25 times 50% acetone-aqueous,extracting 3 times at 80℃ for 4h once.By this technology the extraction rate of total polyphenol was 1.71% and the content of total polyphenol was 9.59%.Conclusion This method can be applied the extraction of total polyphenol in Theopsis chrysantha Hu.Seeds.The extracting solvent times and temperature of extraction show objective effects.
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The extraction techniques and determination methods of tea-polyphenols were studied.The amounts of tea-polyphenols from tea leaves were determined by HPLC and three extraction methods(warm soakage,ultrasonic extraction and Soxhlet extraction) were used after crushing samples under liquid nitrogen.The results shown that the extraction amount of tea-polyphenols was the largest by ultrasonic extraction.The ultrasonic extraction is simple and rapid and is suitable for the determination of polyphenols in green tea.
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Summary The aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant activity in cooked pulses and to study the effect of cooking on their total phenolic content ( TPC ) and antioxidant capacity. Cooked faba beans showed the highest TPC , followed by soybeans and lentils or peas. TPC ranged from 10.4 ± 0.2 to 52.9 ± 0.3 mg/100 g and was positively correlated with antioxidant activity. Cooking resulted in increased TPC and antioxidant activity of the methanolic extracts, caused by cell disruption and improved extraction of polyphenols. Although polyphenols were lost in the cooking water, boiled legumes had more polyphenols than those resulting cooking broths. In vitro gastrointestinal digestion resulted in increased TPC and antioxidant capacity of the extracts. Soybeans showed the highest amount of bioaccessible polyphenols. The release of phenolics from cooked legumes was mainly achieved during the intestinal phase. Literature data may underestimate the TPC and antioxidant capacity of pulses.
Digestion
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The extraction condition of pomegranate polyphenols was optimized by orthogonal experiment.The results showed that extraction temperature,extraction time,ratio of raw material to solvent and ethanol concentration had significant influences on pomegranate polyphenol extraction,of which the ratio of raw material to solvent exhibited the greatest effect on the extraction yield.The optimum extraction condition was as follows: ratio of pomegranate peel powder to ethanol-water(20 %,volume part) 1∶20 at(50℃) for(1h).Under this condition,the yield of polyphenols from pomegranate peel was(22.86%) while the yield of crude(extract) and polyphenol content in the extract were(44.98%) and(50.12%),respectively.
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