School of Agriculture, Food and Ecosystem Sciences - Research Publications
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ItemNo Preview AvailablePhytochemicals in finger lime and their potential health benefits: A review(TAYLOR & FRANCIS INC, 2023-01-01)
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ItemNo Preview AvailableLC-ESI-QTOF-MS/MS Characterization of Phenolic Compounds in Common Commercial Mushrooms and Their Potential Antioxidant Activities(MDPI, 2023-06)Mushrooms have a long history of use as food and medicine. They are rich in various nutrients and bioactive compounds, particularly phenolic compounds. In this study, ten mushroom species were selected, and solvent extraction using 80% ethanol was used to extract phenolic compounds. Total phenolic content (TPC), total flavonoid content (TFC) and total condensed tannin content (TCT) were measured to evaluate phenolic content in different mushroom varieties. In the mushroom varieties tested, brown portobello mushroom had the highest TPC (396.78 ± 3.12 µg GAE/g), white cup mushroom exhibited the highest TFC (275.17 ± 9.40 μg CE/g), and shiitake mushroom presented the highest TCT (13.80 ± 0.21 µg QE/g). Antioxidant capacity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2′-azino-bis-3ethylbenzothiazoline-6-sulfonic acid (ABTS) and total antioxidant capacity (TAC) assays. The highest DPPH free radical scavenging ability was found in white cup mushroom (730.14 ± 55.06 µg AAE/g), while the greatest iron-reducing ability (FRAP) was recorded for shiitake mushroom (165.32 ± 10.21 μg AAE/g). Additionally, Swiss brown mushroom showed the highest ABTS antioxidant capacity (321.31 ± 5.7 μg AAE/g), and the maximum TAC value was found in shiitake mushroom (24.52 ± 1.2 μg AAE/g). These results highlight that most of the mushroom varieties studied showed high phenolic contents and demonstrated strong antioxidant activity, with shiitake mushrooms standing out due to their high TCT and FRAP values, and the highest TAC value among the varieties studied. In addition, LC-ESI-QTOF-MS/MS was used to characterize the mushroom samples, and tentatively identified a total of 22 phenolic compounds, including 11 flavonoids, 4 lignans, 3 phenolic acids, 2 stilbenes and 2 other phenolic compounds in all mushroom samples. The research results of this study showed that mushrooms are a good source of phenolic compounds with strong antioxidant potential. The results can provide a scientific basis for the development of mushroom extracts in functional food, health products, and other industries.
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ItemNo Preview AvailableLC-ESI-QTOF-MS2 Characterization of Phenolic Compounds in Different Lentil (Lens culinaris M.) Samples and Their Antioxidant Capacity(IMR PRESS, 2023-03)BACKGROUND: Lentil (Lens culinaris M.) is a legume widely consumed worldwide. It is rich in bioactive compounds, including polyphenolic compounds that contribute to positive health benefits. METHODS: This study aimed to determine the phenolic content and antioxidant activity of black, red, green, and brown whole lentils. Towards this end, the lentils' phenolic compounds were evaluated regarding their total phenolic content (TPC), total flavonoid content (TFC), total tannin content (TTC), total condensed tannin (TCT), total proanthocyanin content (TPAC), total anthocyanin content (TAC). For the antioxidant activity 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), hydroxyl radical scavenging activity (•OH-RSA), ferrous ion chelating activity (FICA), reducing power assay (RPA) and phosphomolybdate (PMA) assay were accessed. To identify individual phenolic compounds, liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS2) was used. RESULTS: The results showed that green lentils exhibited the highest TPC (0.96 mg gallic acid equivalents (GAE)/g) whereas red lentils presented the highest TFC (0.06 mg quercetin equivalents (QE)/g). Black lentils were noted with the highest TCT (0.03 mg catechin equivalents (CE)/g), TPAC (0.009 mg cyanidin chloride equivalents (CCE)/g), and TAC (3.32 mg/100 g) contents. While the greatest TTC (2.05 mg tannic acid equivalents (TAE)/g) was observed in the brown lentil. Regarding the total antioxidant capacity, red lentils (4.01 mg ascorbic acid equivalents (AAE)/g) presented the greatest activity, whereas the lowest was found in the brown samples (2.31 mg AAE/g). The LC-ESI-QTOF-MS2 tentatively identified a total of 22 phenolic compounds, containing 6 phenolic acids, 13 flavonoids, 2 lignans, and 1 other polyphenol. The relationships among phenolic compounds by Venn Diagram showed a high number of overlapping compounds in brown and red lentils (6.7%), and a low number of overlapping compounds between the green, brown, and black lentils (2.6%). Flavonoids were the most abundant phenolic compound within the studied whole lentils, with the brown lentils being the richest in phenolic compounds, especially flavonoids. CONCLUSIONS: This study emphasized a comprehensive understanding of the antioxidant potential of lentils and disclosed the phenolic distribution across various lentil samples. This may increase interest in the development of functional food products, nutraceutical ingredients, and pharmaceutical applications with lentils.
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ItemNo Preview AvailableThe Quest for Phenolic Compounds from Seaweed: Nutrition, Biological Activities and Applications(TAYLOR & FRANCIS INC, 2023-09-08)
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ItemNo Preview AvailableDevelopment of Phenolic-Rich Functional Foods by Lactic Fermentation of Grape Marc: A Review(TAYLOR & FRANCIS INC, 2023-01-01)
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ItemNo Preview AvailableA Review on Seaweeds and Seaweed-Derived Polysaccharides: Nutrition, Chemistry, Bioactivities, and Applications(TAYLOR & FRANCIS INC, 2023-01-01)
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ItemA review of some aspects of goat meat quality: future research recommendations(CSIRO Publishing, 2023)The global goat meat sector is advancing and contributes to long-term food security, especially in meeting the protein demands of the growing human population in developing countries. Spanning all countries, Australia, is the largest exporter of goat meat, although it has negligible consumption. However, Australia does potentially have a secure future as an innovative, profitable, and resilient world leader in goat production, provided some challenges are addressed. These challenges facing the goat meat sector require suitable strategies and interventions for better profitability and acceptance of goat meat consumed in Australia and as an export product. Limited research on goat meat quality and the lack of an adequate grading system for goat meat quality are two of the major issues that need attention from the industry and researchers. Some of the most critical areas that need further research to enable growth of the goat meat industry are the influence of genetics and age of animals on meat quality, standardisation of the ageing period of various goat meat cuts, cooking innovations, consumer acceptance and sensory analysis of goat meat (both farmed and rangeland goats). This paper reviews the status of the goat meat sector and identifies the opportunities for the goat meat sector, particularly in Australia. In addition, we highlight several key issues requiring further research and interventions to enhance the growth of the goat meat industry.
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ItemNo Preview AvailablePhenolic bioaccessibility, antioxidant, and antidiabetic effects of indigenous fermented coffee beans after simulated gastrointestinal digestion and colonic fermentation(Elsevier BV, 2023-08)Postharvest fermentation could bring significant changes in the chemical profile of coffee beans so that the nutritional aspects. This study comprehensively evaluated the effects of indigenous fermentation on coffee beans in green and roasted status by quantifying the phenolic compounds and estimating their bioaccessibility, crude absorbability, antioxidant, enzyme inhibitory activity, and SCFA production during in vitro digestion and colonic fermentation. Compared to the unfermented (UF) beans, in both phenolic extract and absorbable fraction during digestion, fermented (F) coffee beans in roasted status showed similar or lower phenolic content and antioxidant activities. Only light-roasted FK showed significantly higher TPC (50.9 mg GAE/g) and TFC (1.21 mg QE/g) than the UFK (35.8 mg GAE/g, 1.06 mg QE/g) in the gastric absorbable fraction. However, medium-roasted FK performed significantly outstanding α-amylase (9.67%) and α-glucosidase (21.86%) inhibition activities than that of UFK (7.41%, 18.31%). The bioaccessibility and crude absorption rate of total phenolics and chlorogenic acid were relatively higher during the in vitro digestion and colonic fermentation of fermented green coffee beans. The differences were eventually eliminated along with the intensification of roasting due to the thermal degradation. The total SCFAs produced from fermented beans was only up to 2.185 mM after 16 h fecal reaction, which is significantly lower than that of the unfermented (<3.216 mM) because of the hydrolyzation of polysaccharides during the postharvest fermentation. Therefore, in the long term, fermented coffee beans could perform higher nutritional values with higher phenolic absorption efficiency, especially chlorogenic acids, and antidiabetic potential.
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ItemNo Preview AvailablePhenolic bioaccessibility, antioxidant, and antidiabetic effects of indigenous fermented coffee beans after simulated gastrointestinal digestion and colonic fermentation(Elsevier BV, 2023-08)Postharvest fermentation could bring significant changes in the chemical profile of coffee beans so that the nutritional aspects. This study comprehensively evaluated the effects of indigenous fermentation on coffee beans in green and roasted status by quantifying the phenolic compounds and estimating their bioaccessibility, crude absorbability, antioxidant, enzyme inhibitory activity, and SCFA production during in vitro digestion and colonic fermentation. Compared to the unfermented (UF) beans, in both phenolic extract and absorbable fraction during digestion, fermented (F) coffee beans in roasted status showed similar or lower phenolic content and antioxidant activities. Only light-roasted FK showed significantly higher TPC (50.9 mg GAE/g) and TFC (1.21 mg QE/g) than the UFK (35.8 mg GAE/g, 1.06 mg QE/g) in the gastric absorbable fraction. However, medium-roasted FK performed significantly outstanding α-amylase (9.67%) and α-glucosidase (21.86%) inhibition activities than that of UFK (7.41%, 18.31%). The bioaccessibility and crude absorption rate of total phenolics and chlorogenic acid were relatively higher during the in vitro digestion and colonic fermentation of fermented green coffee beans. The differences were eventually eliminated along with the intensification of roasting due to the thermal degradation. The total SCFAs produced from fermented beans was only up to 2.185 mM after 16 h fecal reaction, which is significantly lower than that of the unfermented (<3.216 mM) because of the hydrolyzation of polysaccharides during the postharvest fermentation. Therefore, in the long term, fermented coffee beans could perform higher nutritional values with higher phenolic absorption efficiency, especially chlorogenic acids, and antidiabetic potential.