Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activ...

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Autores principales:	Xia Guanghui, Li Xinhua, Zhang Zhen, Jiang Yuhang
Formato:	article
Lenguaje:	EN
Publicado:	De Gruyter 2021
Materias:	polygonatum odoratum (mill.) druce homoisoflavone food processing methods flavone antioxidant activity Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/07cfbfd179dc44a2aa3849e7693c0677
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spelling	oai:doaj.org-article:07cfbfd179dc44a2aa3849e7693c06772021-12-05T14:10:40ZEffect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce2391-541210.1515/biol-2021-0010https://doaj.org/article/07cfbfd179dc44a2aa3849e7693c06772021-01-01T00:00:00Zhttps://doi.org/10.1515/biol-2021-0010https://doaj.org/toc/2391-5412Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.Xia GuanghuiLi XinhuaZhang ZhenJiang YuhangDe Gruyterarticlepolygonatum odoratum (mill.) drucehomoisoflavonefood processing methodsflavone antioxidant activityBiology (General)QH301-705.5ENOpen Life Sciences, Vol 16, Iss 1, Pp 92-101 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	polygonatum odoratum (mill.) druce homoisoflavone food processing methods flavone antioxidant activity Biology (General) QH301-705.5
spellingShingle	polygonatum odoratum (mill.) druce homoisoflavone food processing methods flavone antioxidant activity Biology (General) QH301-705.5 Xia Guanghui Li Xinhua Zhang Zhen Jiang Yuhang Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce
description	Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.
format	article
author	Xia Guanghui Li Xinhua Zhang Zhen Jiang Yuhang
author_facet	Xia Guanghui Li Xinhua Zhang Zhen Jiang Yuhang
author_sort	Xia Guanghui
title	Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce
title_short	Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce
title_full	Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce
title_fullStr	Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce
title_full_unstemmed	Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce
title_sort	effect of food processing on the antioxidant activity of flavones from polygonatum odoratum (mill.) druce
publisher	De Gruyter
publishDate	2021
url	https://doaj.org/article/07cfbfd179dc44a2aa3849e7693c0677
work_keys_str_mv	AT xiaguanghui effectoffoodprocessingontheantioxidantactivityofflavonesfrompolygonatumodoratummilldruce AT lixinhua effectoffoodprocessingontheantioxidantactivityofflavonesfrompolygonatumodoratummilldruce AT zhangzhen effectoffoodprocessingontheantioxidantactivityofflavonesfrompolygonatumodoratummilldruce AT jiangyuhang effectoffoodprocessingontheantioxidantactivityofflavonesfrompolygonatumodoratummilldruce
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Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

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