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Steam explosion pretreatment alters the composition of phenolic compounds and antioxidant capacities in Chrysanthemummorifolium Ramat cv. "Hangbaiju".

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Title: Steam explosion pretreatment alters the composition of phenolic compounds and antioxidant capacities in Chrysanthemummorifolium Ramat cv. "Hangbaiju".
Authors: Gong, Jinyan1,2 (AUTHOR) gongjinyan1982@163.com, Weng, Qian1 (AUTHOR), Sun, Jiachen1 (AUTHOR), Wang, Danli1 (AUTHOR), Qiu, Shaoping1 (AUTHOR), Li, Ling1 (AUTHOR), Chu, Bingquan1 (AUTHOR), Xiao, Gongnian1 (AUTHOR), Liu, Shiwang1 (AUTHOR), Zheng, Fuping2 (AUTHOR) zhengfp@btbu.edu.cn
Source: Journal of Food Processing & Preservation. Jun2021, Vol. 45 Issue 6, p1-14. 14p.
Subjects: Phenols, Oxidant status, Explosions, Luteolin, Aglycones, Apigenin
Abstract: Steam explosion has gained much attention in the food industry. This study aimed to investigate if steam explosion could change the composition of phenolic compounds and antioxidant feature of a Chinese indigenous herb "Hangbaiju" (HBJ). Results showed that the color attributes, microstructure, and composition of phenolic compounds of HBJ were altered after the pretreatment. With the increasing pressure and duration, the contents of 3‐ and 4‐O‐caffeoylquinic acid increased. Meanwhile, some flavone aglycones, such as apigenin, luteolin, and acacetin, showed content increases, whereas apigenin‐7‐O‐glucoside, luteolin‐7‐O‐glucoside, and diosmetin‐7‐O‐glucoside showed content increases and then decreases. Furthermore, 3,5‐O‐caffeoylquinic acid and 5‐O‐caffeoylquinic acid exhibited content reduction. Some caffeoylquinic acids exhibited the structural rearrangement and degradation during the steam explosion, which also hydrolyze flavone glycosides to flavone aglycones. Hence, steam explosion pretreatment is suitable for the extraction of 3‐O‐caffeoylquinic acid, 4‐O‐caffeoylquinic acid, and some flavone aglycones, as well as the modification of HBJ samples. Novelty impact statement: Steam explosion altered the appearance of "Hangbaiju" and disrupted its microstructure. Different pressure and duration of steam explosion showed different effect on phenolic compounds composition and antioxidant capacities of "Hangbaiju." Furthermore, steam explosion pretreatment increased flavone aglycones content in "Hangbaiju." [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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Items – Name: Title
  Label: Title
  Group: Ti
  Data: Steam explosion pretreatment alters the composition of phenolic compounds and antioxidant capacities in Chrysanthemummorifolium Ramat cv. "Hangbaiju".
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Gong%2C+Jinyan%22">Gong, Jinyan</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> gongjinyan1982@163.com</i><br /><searchLink fieldCode="AR" term="%22Weng%2C+Qian%22">Weng, Qian</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Sun%2C+Jiachen%22">Sun, Jiachen</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wang%2C+Danli%22">Wang, Danli</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Qiu%2C+Shaoping%22">Qiu, Shaoping</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Ling%22">Li, Ling</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Chu%2C+Bingquan%22">Chu, Bingquan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Xiao%2C+Gongnian%22">Xiao, Gongnian</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Liu%2C+Shiwang%22">Liu, Shiwang</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zheng%2C+Fuping%22">Zheng, Fuping</searchLink><relatesTo>2</relatesTo> (AUTHOR)<i> zhengfp@btbu.edu.cn</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. Jun2021, Vol. 45 Issue 6, p1-14. 14p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Phenols%22">Phenols</searchLink><br /><searchLink fieldCode="DE" term="%22Oxidant+status%22">Oxidant status</searchLink><br /><searchLink fieldCode="DE" term="%22Explosions%22">Explosions</searchLink><br /><searchLink fieldCode="DE" term="%22Luteolin%22">Luteolin</searchLink><br /><searchLink fieldCode="DE" term="%22Aglycones%22">Aglycones</searchLink><br /><searchLink fieldCode="DE" term="%22Apigenin%22">Apigenin</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Steam explosion has gained much attention in the food industry. This study aimed to investigate if steam explosion could change the composition of phenolic compounds and antioxidant feature of a Chinese indigenous herb "Hangbaiju" (HBJ). Results showed that the color attributes, microstructure, and composition of phenolic compounds of HBJ were altered after the pretreatment. With the increasing pressure and duration, the contents of 3‐ and 4‐O‐caffeoylquinic acid increased. Meanwhile, some flavone aglycones, such as apigenin, luteolin, and acacetin, showed content increases, whereas apigenin‐7‐O‐glucoside, luteolin‐7‐O‐glucoside, and diosmetin‐7‐O‐glucoside showed content increases and then decreases. Furthermore, 3,5‐O‐caffeoylquinic acid and 5‐O‐caffeoylquinic acid exhibited content reduction. Some caffeoylquinic acids exhibited the structural rearrangement and degradation during the steam explosion, which also hydrolyze flavone glycosides to flavone aglycones. Hence, steam explosion pretreatment is suitable for the extraction of 3‐O‐caffeoylquinic acid, 4‐O‐caffeoylquinic acid, and some flavone aglycones, as well as the modification of HBJ samples. Novelty impact statement: Steam explosion altered the appearance of "Hangbaiju" and disrupted its microstructure. Different pressure and duration of steam explosion showed different effect on phenolic compounds composition and antioxidant capacities of "Hangbaiju." Furthermore, steam explosion pretreatment increased flavone aglycones content in "Hangbaiju." [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1111/jfpp.15376
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 14
        StartPage: 1
    Subjects:
      – SubjectFull: Phenols
        Type: general
      – SubjectFull: Oxidant status
        Type: general
      – SubjectFull: Explosions
        Type: general
      – SubjectFull: Luteolin
        Type: general
      – SubjectFull: Aglycones
        Type: general
      – SubjectFull: Apigenin
        Type: general
    Titles:
      – TitleFull: Steam explosion pretreatment alters the composition of phenolic compounds and antioxidant capacities in Chrysanthemummorifolium Ramat cv. "Hangbaiju".
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            NameFull: Gong, Jinyan
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            NameFull: Wang, Danli
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            – D: 01
              M: 06
              Text: Jun2021
              Type: published
              Y: 2021
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