Evaluation of the Phenolic Profile, Antioxidant Properties, and Tyrosinase Inhibitory Effects of Phenolic Compounds in Foxtail Millet Bran

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-03-09 DOI:10.1002/cche.10879

Yaqiong Wu, Haoyuan Shi, Xize Wang, Nan Shi, Haibin Wang, Li Gao, Yongji He

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Abstract

Background and Objectives

Foxtail millet bran (FMB), a by-product of foxtail millet milling, contains significant polyphenols and dietary fiber. This study aims to explore the forms of phenolic compounds, their content, antioxidant activity, and tyrosinase inhibitory activity present in FMB.

Findings

The FMB extract is rich in phenolic compounds, although it contains relatively low levels of total flavonoids and tannins. Notably, insoluble ester phenols (IEP) are the most abundant phenolic compounds in FMB and show a strong correlation with antioxidant and tyrosinase inhibitory activities. Additionally, ferulic acid, p-coumaric acid, and vanillic acid are the main phenolic acids in FMB, highlighting its potential for functional food applications.

Conclusions

The high content of insoluble esterified phenols (IEP) in FMB is associated with significant antioxidant properties and tyrosinase inhibitory activity. These findings highlight the potential of FMB as a valuable source of bioactive compounds for health applications.

Significance and Novelty

These findings emphasize opportunities to enhance the biological efficacy of these bioactive compounds in dietary applications, positioning FMB as a promising source for health-related benefits.

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谷糠酚类化合物的酚类特征、抗氧化特性及酪氨酸酶抑制作用的评价

背景与目的谷糠是谷子加工的副产品，含有丰富的多酚类物质和膳食纤维。本研究旨在探讨FMB中酚类化合物的形式、含量、抗氧化活性和酪氨酸酶抑制活性。发现黄芪提取物含有丰富的酚类化合物，但总黄酮和单宁含量相对较低。值得注意的是，不溶性酯酚（IEP）是FMB中含量最多的酚类化合物，与抗氧化和酪氨酸酶抑制活性密切相关。此外，阿魏酸、对香豆酸和香草酸是FMB中主要的酚酸，突出了其在功能食品中的应用潜力。结论FMB中不溶性酯化酚（IEP）含量高，具有显著的抗氧化性能和酪氨酸酶抑制活性。这些发现突出了FMB作为健康应用的生物活性化合物的宝贵来源的潜力。这些发现强调了提高这些生物活性化合物在膳食应用中的生物功效的机会，将FMB定位为与健康相关的有益来源。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.