The effects of genotype (G), growing environment (E), and their interactions (G x E) on the phytochemical compositions and radical scavenging properties of wheat bran were investigated using ten soft winter wheat (Triticum aestivum L.) varieties grown in four locations. In general, E had stronger influence on the selected health beneficial components and antioxidant properties of soft winter wheat brans than G or G x E (P < 0.001). E had a strong impact on alpha-tocopherol, delta-tocopherol, total tocopherols, total phenolic content (TPC), total soluble ferulic acid, and ABTS(.+) cation and DPPF radical scavenging capacities (P < 0.001). The results also showed that each soft wheat bran component or radical scavenging property may respond to individual environmental factors differently. For the first time, the present study showed that E, G, and G x E differed in their effects on the selected health components and antioxidant properties of soft red winter wheat bran. (C) 2014 Elsevier Ltd. All rights reserved.

Phytochemical profile (phenolic acids, carotenoids, and tocopherols) and antiproliferative properties of bread processing fractions, including the dough, crumb, and upper crust made from refined wheat and whole wheat flours were analyzed for two wheat cultivars. Ferulic acid, lutein, and α‐tocopherol were the predominant phenolic acid, carotenoid, and tocopherol, respectively, extracted from all fractions. The levels of all phytochemicals in whole wheat samples were over eightfold higher than their corresponding refined wheat samples. The concentrations of total phenolic acids (soluble and insoluble bound) were higher in the upper crust of refined (∼60–90%) and whole wheat (∼15–40%) breads than their corresponding dough fractions. However, the dough of whole wheat had higher levels of tocopherols and carotenoids compared with the crumb and upper crust, suggesting that phenolic acids were relatively stable during baking, whereas tocopherols (∼25–80%) and carotenoids (∼20–80%), were partially degraded. The antiproliferative activity of whole wheat bread extracts against HT‐29 cancer cells was weakly correlated with total phenolic acids but showed no correlations with total carotenoid and total tocopherol contents.

Phytochemicals (ferulic acid, tocopherols, and carotenoids) composition and antiproliferative activities of bran samples of the 10 soft winter wheat varieties grown in Maryland were investigated. All extracts were assayed for total phenolic content and free radical scavenging capacities by multiple colorimetric assays along with cellular antioxidant activity (CAA) and antiproliferative activity. Ferulic acid was the predominant phenolic acid in all 10 wheat bran samples with concentration ranging between 1.1 and 1.7 mg/g. The concentrations of lutein, zeaxanthin, and beta-carotene ranged between 1.0-1.4,0.2-0.3, and 0.1-0.2 mu g/g, respectively. Significant amount of a.-tocopherol (2.3-5.3 mu g/g) was quantified in all bran samples along with minor quantity of delta-tocopherol (similar to 0.1 mu g/g). No significant correlation between ferulic acid, tocopherol and carotenoid content and in vitro antioxidant radical scavenging assays or total phenolic content was observed. The Jamestown wheat bran demonstrated significant antiproliferative activities against both HT-29 and Caco-2 colon cancer cells at concentration of 50 mg bran equivalent (BE)/mL. Published by Elsevier Inc.

The effect of genotype (G), growing environment (E), and their interaction (G×E) on the antioxidant properties and chemical compositions were investigated using the flour samples of 10 wheat varieties grown in four different locations in Maryland. Lutein content of wheat flour ranged from 0.10 to 0.69μg/g, and α-tocopherol ranged from 0.12 to 0.83μg/g. Total carotenoids were primarily affected by E (45.7%), while G×E interaction had a larger effect on the level of total tocopherols (71.6%). E had the largest effect on antioxidant activity against oxygen, hydroxyl, and ABTS·+ radicals. G had the least influence on the measured phytochemicals and antioxidant activity assays. Total carotenoids had a significant correlation with average low air temperature (r=0.359, p<0.01) as well as precipitation level (r=0.214, p<0.01). ABTS·+ radical scavenging capacity had a positive correlation with average air temperature (r=0.705, p<0.01), while hydroxyl radical scavenging capacity had a negative correlation with temperature (r=−0.269. p<0.01). These results show that environment, genotype, and their interaction could influence the levels of lipophilic antioxidants and antioxidant activities of wheat flour.

Ten soft wheat varieties grown in Maryland were compared for their phytochemical compositions, antioxidant properties and antiproliferative activities. Free radical scavenging capacities were examined against DPPH, oxygen, hydroxyl and ABTS+ radicals. Significant radical scavenging capacities were detected in all wheat flour extracts. Total phenolic content ranged from 1.66 to 2.01 mg of GAE/g wheat flour. The wheat flours contained 172.91–297.55 μg/g insoluble bound ferulic acid, contributing 89.74–94.29% of total ferulic acid on a per weight basis. The concentrations of lutein and zeaxanthin were 0.27–0.46 and 0.08–0.13 μg/g, respectively. In addition, the wheat flours had 0.30–0.59 and 0.07–0.29 μg/g α- and δ-tocopherols, respectively. Four wheat flour extracts were further examined for their antiproliferative activities. The Jamestown wheat flour showed significant antiproliferative activity against both HT-29 and Caco-2 colon cancer cells at the initial treatment concentration of 50 mg flour equivalents/ml, while USG3555 flour showed inhibitive effect only in HT-29 cancer cells, suggesting the different and possible selective antiproliferative property of the wheat flours. These results may be used to direct the breeding effects to produce soft winter wheat varieties with improved health properties.

The connotation and content of HACCP system were introduced,the enlightenment to food supervision were pointed out,including make a clear distinction between food safety and quality concept,agricultural products and processing foods,hold a scientific attitude toward relationship between index and standard,subsection management and classification management;post-accident disposal should be converted to beforehand prevention,result detection to course supervision.

A novel water-soluble polysaccharide (GPP), with a molecular mass of 7.1×10(3) Da, was isolated from the defatted whole-plant of diploid Gynostemma pentaphyllum Makino. Monosaccharide composition analysis indicated that GPP was a heteropolysaccharide mainly containing mannose, glucose, galactose and arabinose, at a molar ratio of 1.00:77.33:4.81:1.83. The detailed structure analysis revealed that GPP consisted of a (1→4)-α-D-glucoside backbone with a 1→)-α-D-glucopyranosyl branch at the C-6 position of (1→4,6)-linked-α-D-glucopyranosyl on every 5 monosaccharide residues, with a few mannose, galactose and arabinose terminal residues. GPP exhibited scavenging capacities against hydroxyl, peroxyl and DPPH radicals in vitro, and had a greater bile acid-binding ability than psyllium on a per weight basis. These results suggested a potential application of GPP in functional foods and dietary supplements.

Conventional and organic cinnamon and peppermint were investigated for their phenolic profile, anti-proliferative, anti-inflammatory, and antioxidant properties. Accelerated solvent extraction with 75% acetone was used to extract samples. Caffeic acid was the most abundant phenolic acid in peppermint. Catechin, (−)-epigallocatechin gallate, syringic acid, gallic acid, vanillic acid, and p-coumaric acid were also detected in both spices. There was no significant difference between conventional and organic spices in the composition of most individual phenolics. All conventional and organic peppermint and cinnamon extracts exhibited strong anti-proliferative and anti-inflammatory properties. Cinnamon was more efficient in inhibiting IL-1β and COX-2 expression, while peppermint showed better inhibitory effect on IL-6 and MCP-1. This study indicates that cinnamon and peppermint may potentially be used as dietary sources of bioactive phytochemicals for improving health.

Maryland-grown soybean lines modified for low lipoxygenase-1 (LOX-1) content and a traditional nonmodified cultivar were analyzed for fatty acid composition, total phenolic content (TPC), isoflavone composition, relative DPPH• scavenging capacity (RDSC), and hydroxyl radical scavenging capacity (HOSC). Soybean lines included black, brown, and yellow soybeans. TPC of all soybean lines ranged from 2.84 to 4.74 mg gallic acid equiv (GAE)/g flour. Total isoflavones were between 2.78 and 8.66 μmol/g flour. RDSC of all lines was between 0.48 and 14.62 μmol Trolox equiv (TE)/g flour, and HOSC ranged from 53.57 to 135.52 μmol TE/g flour. Some modified-LOX genotypes demonstrated antioxidant capacity and/or isoflavone content similar to or higher than those of the nonmodified cultivar (P < 0.05). Black soybeans demonstrated higher TPC and RDSC than most yellow soybean lines, although they did not have higher isoflavone content. The results demonstrate that modification of the LOX trait did not necessarily alter the antioxidant capacity or chemical composition of the experimental soybean lines when compared with a nonmodified cultivar. These soybean lines may be studied further for nutraceutical properties and use in functional foods.

The effect of stachyose on wheat dough rheological properties were determined by Brabender farinograph and extensograph.Results show that stachyose decreases the water absorption of flour,improves dough development time,stability and valorimeter value,and increases dough resistance for extensograph and max resistance to extension,and significantly improves dough flexibility.The effect of stachyose on weak gluten flour is the greatest,and then is that on middle gluten flour,and that on strong gluten flour is the most weak.

【Objective】The effect of stachyose on the quality of steamed bread was stidoed,and a basis for the application of stachyose in steamed bread was provided.【Method】Using traditional production process of steamed bread,0%,1%,3%,5% and 7% stachyose were added into two different steamed bread flour(Wunong 148 and Xiaoyan 22) separately,and their sensory evaluation and texture were determind.【Result】Adding 3% stachyose into steamed bread,resulted in the highest marks in the sensory evaluation and the greatest flexibility in texture.Adding more stachyose into flour effectively reduced the hardness of steamed bread.【Conclusion】Stachyose can slow down the speed of aging of steamed bread,extend its shelf life,and it is suitable to add 3% stachyose in the processing of the steamed bread.