Sichuan Provincial Institute for Food Drug Control

Chengdu, China

Sichuan Provincial Institute for Food Drug Control

Chengdu, China
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Liang Q.,Southwest University | Cui J.,Southwest University | Li H.,Sichuan Provincial Institute for Food Drug Control | Liu J.,Southwest University | Zhao G.,Southwest University
Journal of Agricultural and Food Chemistry | Year: 2013

Ray florets (Rf) and disc florets (Df) are agricultural byproducts of sunflower seeds. Their nutrition-related compounds were determined. The dietary fiber contents in Rf and Df were 42.90 mg/100 g and 58.97 mg/100 g. In both florets, palmitic, linoleic, and linolenic acids were identified as the three most abundant fatty acids, and the saturated ones constitute approximately two-thirds (w/w) of the total fatty acids. Lysine was the limiting amino acid in both florets by World Health Organization standards. Sixteen phenolic compounds, nine free and eight bound, mainly depsides, were identified in florets by RP-HPLC-DAD/ESI-TOF-MS. The free and bound phenolic compounds in Df were higher than in Rf. 1,5-di-O-caffeoylquinic acid was the predominant free phenolic compound in both florets. The present study revealed that the florets of sunflower are rich sources of dietary fiber, Fe, and phenols. © 2013 American Chemical Society.

Ye F.,Southwest University | Liang Q.,Southwest University | Li H.,Sichuan Provincial Institute for Food Drug Control | Zhao G.,Southwest University
Industrial Crops and Products | Year: 2015

The common sunflower ( Helianthus annuus L.) has been reported to be a rich source of phenolic compounds The effects of solvent, of different polarities (distilled water (polarity P' = 10.20), 50% (v/v) aqueous methanol ( P' = 8.40), 50% (v/v) aqueous ethanol ( P' = 7.25), 90% (v/v) aqueous methanol ( P' = 6.69), 90% (v/v) aqueous ethanol ( P' = 4.89), and ethyl acetate ( P' = 4.30), on the extraction of phenolics from ray florets and disc florets of H annuus L were studied Total phenolic contents, phenolic composition and antioxidant activity of the extracts were evaluated Results indicated that the efficiency of solvents in the extraction of phenolics were in the following order: aqueous alcohols > water > ethyl acetate The florets extracts with 90% (v/v) aqueous methanol presented the highest phenolic contents and the highest antioxidant activities Nine and six phenolic compounds, respectively, were identified and quantified in aqueous alcohol extracts of ray florets and disc florets p-Coumaric acid hexose and two caffeic acid hexose isomers were only detected in aqueous alcohol extracts of ray florets The antioxidant activity correlated highly with total phenolic contents, indicating that phenolic compounds are the major contributors to the antioxidant properties of sunflower florets which could be considered as a good source of natural antioxidants © 2015 Elsevier B.V.

Tao B.,Southwest University | Ye F.,Southwest University | Li H.,Sichuan Provincial Institute for Food Drug Control | Hu Q.,Leshan Product Quality Supervision and Testing Institute | And 2 more authors.
Journal of Agricultural and Food Chemistry | Year: 2014

The effects of mechanical and jet grindings on the proximate composition, phenolics, and antioxidant capacity of insoluble antioxidant dietary fiber powder from citrus pomace (IADFP-CP) were investigated in comparison with ordinary grinding. IADFP-CP from jet grinding showed higher levels of crude fat, total sugar, and free phenolics and lower levels of crude protein and bound phenolics than that from ordinary grinding. Totally, 14 phenolics (9 free, 1 bound, and 4 free/bound) in IADFP-CP were identified by RP-HPLC-DAD/ESI-Q-TOF- MS/MS. Hesperidin accounted for >57% of total phenolics in IADFP-CP. Among IADFP-CPs, the jet-ground presented the highest free phenolics but the lowest bound phenolics. The IADFP-CP from jet grinding presented the highest antioxidant capacity of free phenolics (by DPPH and FRAP assays), followed by the ones from mechanical and then ordinary grinding. The present study suggests that jet grinding could improve the extraction of phenolic compounds from IADFP-CP and increase the antioxidant capacities of free phenolics and the resultant powder. © 2014 American Chemical Society.

Zhu J.,Southwest University | Zhu J.,Chongqing Technology and Business University | Heng Y.,Chongqing Technology and Business University | Zhang D.,Southwest University | And 3 more authors.
International Journal of Biological Macromolecules | Year: 2016

Feruloyl amylopectin (FAP) was synthesized by the N,N'-carbonyldiimidazole (CDI) activation method, and the enzymatically cross-linked feruloyl amylopectin (CL-FAP) was prepared via catalysis of horseradish peroxidase (HRP) with the presence of hydrogen peroxide (H2O2). RP-HPLC-DAD/ESI-TOF-MS measured ferulic acid and its derivatives in FAP and CL-FAP. FAP was primarily composed of two ferulate monomers, while CL-FAP was composed of two ferulate monomers and two ferulate dehydrodimers. The ester formation in the feruloyl group was confirmed by the presence of carbonyl and aromatic CC signal near 1725 (1723) and 1510cm-1 in the FT-IR spectra. X-ray diffraction studies showed that the two modified amylopectins lost the ordered A-type crystalline structure, characteristic of maize amylopectin. The encapsulation capacity of curcumin (ECC) in 1mg/mL CL-FAP microemulsion was measured at 88.13μg/mg by HPLC. © 2015 Elsevier B.V.

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