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Amft J, Steffen-Heins A, Schwarz K. Analysis of radical formation by EPR in complex starch-protein-lipid model systems and corn extrudates. Food Chem 2020; 331:127314. [DOI: 10.1016/j.foodchem.2020.127314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 05/26/2020] [Accepted: 06/09/2020] [Indexed: 11/29/2022]
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2
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Fan DM, Lin LF, Wang LY, Huang LL, Hu B, Gu XH, Zhao JX, Zhang H. The influence of metal ions on the dielectric enhancement and radical generation of rice starch during microwave processing. Int J Biol Macromol 2016; 94:266-270. [PMID: 27713011 DOI: 10.1016/j.ijbiomac.2016.09.107] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Revised: 09/04/2016] [Accepted: 09/29/2016] [Indexed: 12/14/2022]
Abstract
In this study, the effect of the enrichment of rice starch with metal ions on its capability to generate free radicals during microwave processing was investigated. The underlying mechanism was explored from two aspects: dielectric and thermal properties. Rice starch was modified with ions of iron, copper, manganese and calcium. The modified starches were analyzed in terms of dielectric properties, activation energy (Ea) and thermodynamic characteristics of gelatinization. The quantity and character of the free radicals were analyzed using electron paramagnetic resonance (EPR). The results showed that the metal ions could change the dielectric property and inter structure of rice starch, thus influencing the ability of rice starch to generate radicals under microwave irradiation.
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Affiliation(s)
- Da-Ming Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lu-Fen Lin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Li-Yun Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lue-Lue Huang
- School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen, China
| | - Bo Hu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiao-Hong Gu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jian-Xin Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
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3
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Lin L, Huang L, Fan D, Hu B, Gao Y, Lian H, Zhao J, Zhang H, Chen W. Effects of the components in rice flour on thermal radical generation under microwave irradiation. Int J Biol Macromol 2016; 93:1226-1230. [PMID: 27664929 DOI: 10.1016/j.ijbiomac.2016.09.079] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2016] [Revised: 09/04/2016] [Accepted: 09/20/2016] [Indexed: 11/29/2022]
Abstract
The relationships between radical generation under microwave irradiation and the components of various types of rice flour were investigated. Electron paramagnetic resonance (EPR) spectroscopy was used to characterize the radicals found in rice flour samples. The EPR spectra revealed that several types of radical (carbon-centered, tyrosyl and semiquinone) were localized in the starch and protein fractions of the rice flour. The signal intensity of the free radicals was observed to increase exponentially with increasing microwave power and residence time. The rice bran samples exhibited the greatest free radical signal intensity, followed by the brown rice samples and the white rice samples. This finding was consistent for both the native and the microwaved samples. The ratio of rice starch to rice protein also played an important role in the generation of radicals.
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Affiliation(s)
- Lufen Lin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Luelue Huang
- School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen 518055, China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Bo Hu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yishu Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Huizhang Lian
- Wuxi Huashun Minsheng Food Co. Ltd., Wuxi 214218, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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4
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Rożnowski J, Fortuna T, Szuba E, Łabanowska M. Impact of starch phosphorylation and iron(II) and copper(II) ion enrichment on its physicochemical properties. STARCH-STARKE 2015. [DOI: 10.1002/star.201500052] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Jacek Rożnowski
- Department of Analysis, Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Teresa Fortuna
- Department of Analysis, Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Edyta Szuba
- Department of Analysis, Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
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Bidzińska E. Thermally generated radicals as indicators of the starch modification studied by EPR spectroscopy: A review. Carbohydr Polym 2015; 124:139-49. [DOI: 10.1016/j.carbpol.2015.02.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2014] [Revised: 02/05/2015] [Accepted: 02/10/2015] [Indexed: 01/31/2023]
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6
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Rożnowski J, Fortuna T, Przetaczek-Rożnowska I, Łabanowska M, Bączkowicz M, Kurdziel M, Nowak K. Effect of enriching potato and corn starch with iron ions on selected functional properties. STARCH-STARKE 2014. [DOI: 10.1002/star.201400070] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jacek Rożnowski
- Department of Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Teresa Fortuna
- Department of Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | | | | | | | | | - Katarzyna Nowak
- Department of Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
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7
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The influence of the starch component on thermal radical generation in flours. Carbohydr Polym 2014; 101:846-56. [DOI: 10.1016/j.carbpol.2013.10.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2013] [Revised: 08/20/2013] [Accepted: 10/02/2013] [Indexed: 11/19/2022]
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8
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Pietrzyk S, Fortuna T, Królikowska K, Rogozińska E, Łabanowska M, Kurdziel M. Effect of mineral elements on physicochemical properties of oxidised starches and generation of free radicals. Carbohydr Polym 2013; 97:343-51. [PMID: 23911455 DOI: 10.1016/j.carbpol.2013.04.077] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2012] [Revised: 03/28/2013] [Accepted: 04/24/2013] [Indexed: 10/26/2022]
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9
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Socha R, Bączkowicz M, Fortuna T, Kura A, Łabanowska M, Kurdziel M. Determination of free radicals and flavan-3-ols content in fermented and unfermented teas and properties of their infusions. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1975-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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10
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Łabanowska M, Kurdziel M, Bidzińska E, Wesełucha-Birczyńska A, Pawcenis D, Łojewski T, Fortuna T, Pietrzyk S, Przetaczek-Rożnowska I. Influence of starch oxidation and phosphorylation on thermal generation of carbohydrate radicals studied by electron paramagnetic resonance. STARCH-STARKE 2013. [DOI: 10.1002/star.201200164] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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11
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Labanowska M, Filek M, Kurdziel M, Bidzińska E, Miszalski Z, Hartikainen H. EPR spectroscopy as a tool for investigation of differences in radical status in wheat plants of various tolerances to osmotic stress induced by NaCl and PEG-treatment. JOURNAL OF PLANT PHYSIOLOGY 2013; 170:136-145. [PMID: 23141807 DOI: 10.1016/j.jplph.2012.09.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2012] [Revised: 08/17/2012] [Accepted: 09/11/2012] [Indexed: 06/01/2023]
Abstract
Two kinds of wheat genotypes with different tolerance to osmotic stress (NaCl and PEG-treatment) were investigated with biochemical analyses, including the measurements of total antioxidant capacity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, reducing power and starch content. The results were compared with electron paramagnetic resonance (EPR) data concerning the nature and amounts of stable long lived radicals present in the control and stressed plants. In addition, the changes in manganese content upon stress conditions were monitored. Different mechanisms of protection against PEG stress in sensitive and tolerant wheat genotypes were postulated. In sensitive genotypes, electrons were created in excess in stress conditions, and were stabilized by polysaccharide molecules, whereas in tolerant genotypes, protection by antioxidants dominated. Moreover, the quinone-semiquinone balance shifted towards semiquinone, which became the place of electron trapping. NaCl-treatment yielded significant effects mainly in sensitive genotypes and was connected with the changes of water structure, leading to inactivation of reactive oxygen species by water molecules.
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Affiliation(s)
- Maria Labanowska
- Faculty of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Kraków, Poland.
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12
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Łabanowska M, Kurdziel M, Bidzińska E, Fortuna T, Pietrzyk S, Przetaczek-Rożnowska I, Rożnowski J. Influence of metal ions on thermal generation of carbohydrate radicals in native and modified starch studied by EPR. STARCH-STARKE 2013. [DOI: 10.1002/star.201200165] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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13
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The mechanism of thermal activated radical formation in potato starch studied by electron paramagnetic resonance and Raman spectroscopies. Carbohydr Polym 2013; 91:339-47. [DOI: 10.1016/j.carbpol.2012.08.039] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2012] [Revised: 06/22/2012] [Accepted: 08/11/2012] [Indexed: 11/19/2022]
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14
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Thermal effects on the structure of cereal starches. EPR and Raman spectroscopy studies. Carbohydr Polym 2013; 92:842-8. [DOI: 10.1016/j.carbpol.2012.09.087] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2012] [Revised: 09/20/2012] [Accepted: 09/29/2012] [Indexed: 11/30/2022]
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15
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Łabanowska M, Filek M, Kurdziel M, Bednarska E, Dłubacz A, Hartikainen H. Electron paramagnetic resonance (EPR) spectroscopy characterization of wheat grains from plants of different water stress tolerance. JOURNAL OF PLANT PHYSIOLOGY 2012; 169:1234-1242. [PMID: 22840996 DOI: 10.1016/j.jplph.2012.04.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2012] [Revised: 04/04/2012] [Accepted: 04/05/2012] [Indexed: 06/01/2023]
Abstract
Grains of five genotypes of wheat (four Polish and one Finnish), differing in their tolerance to drought stress were chosen for this investigation. Electron paramagnetic resonance spectroscopy allowed observation of transition metal ions (Mn, Fe, Cu) and different types of stable radicals, including semiquinone centers, present in seed coats, as well as several types of carbohydrate radicals found mainly in the inner parts of grains. The content of paramagnetic metal centers was higher in sensitive genotypes (Radunia, Raweta) than in tolerant ones (Parabola, Nawra), whereas the Finnish genotype (Manu) exhibited intermediate amounts. Similarly, the concentrations of both types of radicals, carbohydrates and semiquinone were significantly higher in the grains originating from more sensitive wheat genotypes. The nature of carbohydrate radicals and their concentrations were confronted with the kinds and amounts of sugars found by the biochemical analyses and microscopy observations. It is suggested that some long lived radicals (semiquinone and starch radicals) occurring in grains could be indicators of stress resistance of wheat plants.
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Pietrzyk S, Juszczak L, Fortuna T, Łabanowska M, Bidzińska E, Błoniarczyk K. The influence of Cu(II) ions on physicochemical properties of potato starch oxidised by hydrogen peroxide. STARCH-STARKE 2011. [DOI: 10.1002/star.201100090] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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17
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Łabanowska M, Bidzińska E, Pietrzyk S, Juszczak L, Fortuna T, Błoniarczyk K. Influence of copper catalyst on the mechanism of carbohydrate radicals generation in oxidized potato starch. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.03.046] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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Collinson S, Thielemans W. The catalytic oxidation of biomass to new materials focusing on starch, cellulose and lignin. Coord Chem Rev 2010. [DOI: 10.1016/j.ccr.2010.04.007] [Citation(s) in RCA: 165] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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19
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Łabanowska M, Dyrek K, Bidzińska E, Fortuna T, Pietrzyk S, Przetaczek I, Rożnowski J, Socha R. Effect of Sweeteners on Radical Formation in Starch Studied by Electron Paramagnetic Resonance Spectroscopy. FOOD SCI TECHNOL INT 2009. [DOI: 10.1177/1082013209346100] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The process of radical generation occurring upon thermal treatment of potato and corn starch containing sweeteners: saccharose, acesulfam K, aspartame, and sorbitol was investigated by electron paramagnetic resonance spectroscopy, using Cu2+ ions as a paramagnetic probe. It was found that the influence of acesulfam K and sorbitol on radical formation is stronger than that of other additives. Acesulfam K increased the amount of radicals in the starch compared to native starch, whereas sorbitol significantly decreased their concentration. The influence of sweeteners on radical processes in the starch is because of differences in their molecular structures and presence or absence of OH groups.
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Affiliation(s)
- M. Łabanowska
- Department of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Cracow, Poland,
| | - K. Dyrek
- Department of Chemistry, Jagiellonian University, Ingardena 3, 30-060 Cracow, Poland
| | - E. Bidzińska
- Regional Laboratory of Physicochemical Analyses and Structural Research, Jagiellonian University Ingardena 3, 30-060 Cracow, Poland
| | - T. Fortuna
- Department of Analysis and Food Quality Evaluation, Agricultural University Balicka 122, 30-149 Cracow, Poland
| | - S. Pietrzyk
- Department of Analysis and Food Quality Evaluation, Agricultural University Balicka 122, 30-149 Cracow, Poland
| | - I. Przetaczek
- Department of Analysis and Food Quality Evaluation, Agricultural University Balicka 122, 30-149 Cracow, Poland
| | - J. Rożnowski
- Department of Analysis and Food Quality Evaluation, Agricultural University Balicka 122, 30-149 Cracow, Poland
| | - R.C. Socha
- Department of Analysis and Food Quality Evaluation, Agricultural University Balicka 122, 30-149 Cracow, Poland
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