Phenolic Profile and Antioxidant Potential of Beverages from Buckwheat and Side Streams after Beverages Production
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material and Chemicals
2.2. Preparation of Buckwheat Beverage
2.3. Extraction Procedure
2.4. Total Phenolic Content Determination
2.5. Analysis of the Phenolic Profile Using RP-HPLC-DAD
2.6. Determination of Antiradical Capacity towards ABTS•+
2.7. Determination of Ferric-Reducing Antioxidant Power
2.8. Determination of DPPH Radical Scavenging Capacity
2.9. Determination of Chain-Breaking Antioxidant Activity
2.10. Statistical Analysis
3. Results and Discussion
4. Conclusions and Future Outlook
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Sample | Total Phenolic Content | ABTS Assay | FRAP | DPPH Assay |
---|---|---|---|---|
[mg catechin/100 mL] | [mmol Trolox/100 mL] | [mmol Fe2+/100 mL] | [mmol Trolox/100 mL] | |
BDH | 44.7 ± 7.0 | 0.349 ± 0.049 | 418 ± 52 | 0.162 ± 0.029 |
BWG | 43.7 ± 2.9 | 0.331 ± 0.029 | 385 ± 61 | 0.148 ± 0.018 |
[mg catechin/100 g DW] | [mmol Trolox/100 g DW] | [mmol Fe2+/100 g DW] | [mmol Trolox/100 g DW] | |
CDH | 681 ± 83 * | 5.70 ± 0.79 | 6591 ± 964 * | 1.349 ± 0.105 * |
CWG | 840 ± 47 * | 5.30 ± 0.34 | 8157 ± 494 * | 1.915 ± 0.187 * |
No. | Compound | BDH | BWG | CDH | CWG |
---|---|---|---|---|---|
[mg/100 mL] | [mg/g DW] | ||||
1 | Gallic acid | 0.153 ± 0.026 | 0.148 ± 0.033 | 1.57 ± 0.32 * | 2.4 ± 0.14 * |
2 | Protocatechuic acid | - | 0.317 ± 0.110 | - | 3.62 ± 0.62 |
3 | Phenolic acid 1 | 0.333 ± 0.054 | 0.280 ± 0.008 | 2.84 ± 0.62 ** | 1.14 ± 0.11 ** |
4 | Phenolic acid 1 | 0.655 ± 0.120 | 0.558 ± 0.069 | 5.88 ± 1.1 ** | 2.29 ± 0.30 * |
5 | Flavanol 2 | 0.386 ± 0.065 | 0.428 ± 0.069 | 5.37 ± 0.91 *** | 12.1 ± 0.89 *** |
6 | p-Hydroxybenzoic acid | 0.032 ± 0.007 * | 0.0837 ± 0.024 * | 0.29 ± 0.09 ** | 0.534 ± 0.051 ** |
7 | Phenolic acid 1 | 0.106 ± 0.020 ** | 0.299 ± 0.063 ** | 0.61 ± 0.09 | 0.612 ± 0.16 |
8 | (+)-Catechin | 0.503 ± 0.083 * | 0.309 ± 0.065 * | 6.05 ± 1.36 ** | 1.48 ± 0.198 ** |
9 | Phenolic acid 1 | 0.522 ± 0.103 * | 0.311 ± 0.030 * | 4.75 ± 0.88 ** | 1.48 ± 0.24 ** |
10 | Caffeic acid | 0.062 ± 0.007 * | 0.379 ± 0.166 * | 0.47 ± 0.26 | 0.72 ± 0.26 |
11 | Phenolic acid 1 | 0.447 ± 0.076 | 0.472 ± 0.090 | 3.26 ± 0.88 * | 1.15 ± 0.18 * |
12 | (–)-Epicatechin | 1.001 ± 0.149 ** | 0.354 ± 0.173 ** | 15.80 ± 2.65 ** | 7.71 ± 0.18 ** |
13 | p-Coumaric acid | 0.037 ± 0.006 * | 0.085 ± 0.023 * | 0.40 ± 0.10 | 0.32 ± 0.09 |
14 | Homoorientin | - | - | - | 2.86 ± 0.13 |
15 | Orientin | - | - | - | 2.83 ± 0.027 |
16 | Flavonoid 3 | - | 0.091 ± 0.019 | - | 11.30 ± 0.20 |
17 | Flavonoid 3 | - | 0.076 ± 0.012 | - | 11.21 ± 0.44 |
18 | Rutin | 0.082 ± 0.018 | 0.043 ± 0.004 | 10.40 ± 1.53 * | 7.72 ± 0.82 * |
19 | Hyperoside | - | - | - | 19.02 ± 2.38 |
20 | Flavonoid 3 | - | - | - | 1.83 ± 0.22 |
21 | Flavanol 2 | 0.656 ± 0.0987 ** | 0.209 ± 0.059 ** | 11.3 ± 0.63 | 12.5 ± 0.96 |
22 | Quercetin | 0.463 ± 0.071 ** | 0.179 ± 0.07 ** | 1.14 ± 0.33 *** | 6.66 ± 0.18 *** |
Sum of phenolic acids | 2.35 | 2.93 | 20.1 | 14.3 | |
Sum of flavonoids | 3.09 | 1.69 | 50.1 | 97.2 |
Cake Extracts | The Main Kinetic Parameters during TGSO Autoxidation | ||||
---|---|---|---|---|---|
Abbr. | Concentr. wt% | IPA h | PF - | RA, 10−7 Ms−1 | ID - |
CDH | 0.12 | 20.5 ± 1.5 | 1.2 | 1.56 ± 0.08 | 0.9 |
0.16 | 24.7 ± 1.5 | 1.5 | 0.97 ± 0.06 | 1.4 | |
0.2 | 25.5 ± 1.5 | 1.5 | 1.21 ± 0.09 | 1.1 | |
CWG | 0.12 | 20.0 ± 1.5 | 1.2 | 1.49 ± 0.09 | 0.9 |
0.16 | 33.0 ± 2.0 | 1.9 | 0.76 ± 0.04 | 1.8 | |
0.2 | 32.0 ± 2.0 | 1.9 | 0.69 ± 0.06 | 2 |
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Janiak, M.A.; Karamać, M.; Sulewska, K.; Amarowicz, R.; Denev, P.; Slavova-Kazakova, A. Phenolic Profile and Antioxidant Potential of Beverages from Buckwheat and Side Streams after Beverages Production. Processes 2023, 11, 3205. https://doi.org/10.3390/pr11113205
Janiak MA, Karamać M, Sulewska K, Amarowicz R, Denev P, Slavova-Kazakova A. Phenolic Profile and Antioxidant Potential of Beverages from Buckwheat and Side Streams after Beverages Production. Processes. 2023; 11(11):3205. https://doi.org/10.3390/pr11113205
Chicago/Turabian StyleJaniak, Michał Adam, Magdalena Karamać, Katarzyna Sulewska, Ryszard Amarowicz, Petko Denev, and Adriana Slavova-Kazakova. 2023. "Phenolic Profile and Antioxidant Potential of Beverages from Buckwheat and Side Streams after Beverages Production" Processes 11, no. 11: 3205. https://doi.org/10.3390/pr11113205