揭示了碲掺杂氧化锌纳米颗粒作为促进荞麦(Fagopyrum esculentum Moench)微蔬菜和芽中生物活性化合物含量的新潜力

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Nikhil Kawatra, Gulshan Jha, Akhilesh Dubey, Aishwarya Singh, Bhavani Prasad Nenavathu, Harinder Singh
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引用次数: 0

摘要

本研究旨在评估碲掺杂氧化锌纳米颗粒作为增加荞麦微绿和芽中生物活性化合物水平的潜在激发子的作用。的最大总含量酚醛树脂(7.14±0.10毫克GAE克−1在弗兰克-威廉姆斯,9.23±0.08毫克GAE克−1弗兰克-威廉姆斯在豆芽),总类黄酮(13.40±0.23毫克再保险g−1在弗兰克-威廉姆斯,9.94±0.22毫克再保险克−1弗兰克-威廉姆斯在豆芽),总单宁(18.59±0.14毫克GAE克−1在弗兰克-威廉姆斯,19.09±0.12毫克GAE克−1弗兰克-威廉姆斯在豆芽),DPPH自由基清除(在268.74±0.60%,芽297.37±0.91%)和收紧活动(187.44±1.90毫克铁(II) g−1在弗兰克-威廉姆斯,在50 mg/l和10 mg/l浓度下,豆芽中Fe (II) g−1 FW含量为203.14±0.94 mg。此外,微绿菜和豆芽中芦丁、阿魏酸和香草酸的含量在纳米颗粒浓度分别为150和10 mg/l时最高。因此,研究结果表明,碲掺杂氧化锌纳米颗粒的应用可能是促进生物活性化合物在荞麦微芽和芽中积累的一种有前景的方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Unveiling the novel potential of tellurium-doped zinc oxide nanoparticles as an elicitor for improving the content of bioactive compounds in buckwheat (Fagopyrum esculentum Moench) microgreens and sprouts

The present study was designed to evaluate the role of tellurium-doped zinc oxide nanoparticles as potential elicitors for augmenting the levels of bioactive compounds in buckwheat microgreens and sprouts. The maximum content of total phenolics (7.14 ± 0.10 mg GAE g−1 FW in microgreens, 9.23 ± 0.08 mg GAE g−1 FW in sprouts), total flavonoids (13.40 ± 0.23 mg RE g−1 FW in microgreens, 9.94 ± 0.22 mg RE g−1 FW in sprouts), total tannins (18.59 ± 0.14 mg GAE g−1 FW in microgreens, 19.09 ± 0.12 mg GAE g−1 FW in sprouts), DPPH radical scavenging (268.74 ± 0.60% in microgreens, 297.37 ± 0.91% in sprouts) and FRAP activity (187.44 ± 1.90 mg Fe (II) g−1 FW in microgreens, 203.14 ± 0.94 mg Fe (II) g−1 FW in sprouts) were obtained when nanoparticles were sprayed at 50 and 10 mg/l concentrations respectively. Furthermore, the highest content of rutin, ferulic acid and vanillic acid in microgreens and sprouts was attained at nanoparticle concentrations of 150 and 10 mg/l, respectively. Thus, the acquired results suggest that the application of tellurium-doped zinc oxide nanoparticles could be a promising method for promoting the accumulation of bioactive compounds in buckwheat microgreens and sprouts.

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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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