Journal of Food and Nutrition Research

ISSN (Print): 2333-1119

ISSN (Online): 2333-1240

Editor-in-Chief: Prabhat Kumar Mandal




Preparation of Antioxidant and Evaluation of the Antioxidant Activities of Antioxidants Extracted From Sugarcane Products

1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China

2College of Pharmacy, Guangdong Pharmaceutical University, Guangzhou, China;Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China

3Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China

Journal of Food and Nutrition Research. 2015, 3(7), 458-463
doi: 10.12691/jfnr-3-7-7
Copyright © 2015 Science and Education Publishing

Cite this paper:
Fansheng Kong, Shujuan Yu, Feng Zeng, Xinlan Wu. Preparation of Antioxidant and Evaluation of the Antioxidant Activities of Antioxidants Extracted From Sugarcane Products. Journal of Food and Nutrition Research. 2015; 3(7):458-463. doi: 10.12691/jfnr-3-7-7.

Correspondence to: Shujuan  Yu, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China. Email:


Background: Sugarcane is widely consumed by people of the tropics and subtropics. Antioxidants in concentrated sugarcane extracts extracted from sugarcane products using resins are highly stable, and their antioxidant activity is not significantly reduced by prolonged heating or clarification. Methods and Results: This study investigated the extraction processing and evaluated the antioxidant action (DPPH, ABTS, and FRAP) of sugarcane extracts. The total phenolic content and the phenolic composition of sugarcane extracts were analyzed. Our results showed that the sugarcane extracts were potential source of antioxidant compounds. The total phenolic content in sugarcane extracts was 0.179 ± 0.003 mg equivalent/gram extracts. The major phenolic acids in sugarcane extracts were identified and quantified using high performance liquid chromatography (HPLC). The content of gallic acid, chlorogenic acid, caffeic acid, and ferulaic acid in sugarcane extracts were (0.87mg/g), (1.77mg/g), (11.64mg/g), and (10.49mg/g), respectively. Conclusion: This study provides a basis for further exploitation of the health beneficial resources of sugarcane.



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Combination of Procyanidins Extracted from Lotus Seedpod and N-acetyl Cysteine Ameliorates Scopolamine-induced Memory Impairment in Mice

1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China

2Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, China

3Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China

4College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China

Journal of Food and Nutrition Research. 2015, 3(7), 464-470
doi: 10.12691/jfnr-3-7-8
Copyright © 2015 Science and Education Publishing

Cite this paper:
Yong Sui, Juan Xiao, Shuyi Li, Xiaopeng Li, Bijun Xie, Zhida Sun. Combination of Procyanidins Extracted from Lotus Seedpod and N-acetyl Cysteine Ameliorates Scopolamine-induced Memory Impairment in Mice. Journal of Food and Nutrition Research. 2015; 3(7):464-470. doi: 10.12691/jfnr-3-7-8.

Correspondence to: Zhida  Sun, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China. Email:


The main purpose of this study is to determine the effect of combined procyanidins extracted from the lotus seedpod (LSPC) and N-acetyl cysteine (NAC) on the memory impairment induced by scopolamine (3 mg/kg, i.p.) in mice. The capacities of memory and learning were evaluated by Y-maze test after 20-day administration of NAC (90 mg/kg BW), LSPC (60 mg/kg BW), and combined LSPC and NAC (60 mg/kg BW + 90 mg/kg BW), respectively. It was indicated that LSPC and combined LSPC and NAC significantly reduced the number of incorrect responses compared with that of scopolamine in Y-maze test. In addition, combination of LSPC and NAC was also found to enhance total antioxidant capacity (T-AOC) level, superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities in brain and serum, and inhibit acetyl cholinesterase (AchE) activity in brain and neural nitric oxide synthase (nNOS) activities as well as nNOS relative mRNA level. To be mentioned, the T-AOC level in brain of LSPC+NAC group increased by 32.46% and 36.04% relative to those of NAC group and LSPC group, respectively, and the GPx activity increased by 45.79% and 16.17%, while the nNOS activity decreased by 38.24% and 36.36%. These results demonstrate that combination of LSPC and NAC exhibited better ameliorative effects in scopolamine-induced memory impairment mice than treated by NAC and LSPC alone, which suggest LSPC and NAC combination may provide a viable therapy in the treatment for Alzheimer’s disease and other forms of cognitive impairment diseases.



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Preparation of Skipjack Tuna (Katsuwonus pelamis) Protein Hydrolysate Using Combined Controlled Enzymatic Hydrolysis and Glycation for Improved Solubility and Emulsifying Properties

1Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, P. R. China

Journal of Food and Nutrition Research. 2015, 3(7), 471-477
doi: 10.12691/jfnr-3-7-9
Copyright © 2015 Science and Education Publishing

Cite this paper:
Jianhua Liu, Fei Lyu, Xuxia Zhou, Bin Wang, Xinping Wang, Yuting Ding. Preparation of Skipjack Tuna (Katsuwonus pelamis) Protein Hydrolysate Using Combined Controlled Enzymatic Hydrolysis and Glycation for Improved Solubility and Emulsifying Properties. Journal of Food and Nutrition Research. 2015; 3(7):471-477. doi: 10.12691/jfnr-3-7-9.

Correspondence to: Yuting  Ding, Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, P. R. China. Email:


Preparation of the hydrolysate from under-utilized skipjack tuna (Katsuwonus pelamis) protein with improved functional properties using combined controlled enzymatic hydrolysis and glycation was investigated. Five enzymes including alcalase, flavorase, neutrase, trypsin and protamex were performed to hydrolysis under the optimum conditions. The results showed that 5-hour hydrolysis led to increases in degree of hydrolysis (DH) and amino acids content, and change in soluble protein content. To obtain considerable small-size peptides, a controlled enzymatic hydrolysis (2.5 h) by trypsin was carried out. This condition produced nearly 80% soluble protein which could not be precipitated by 10% TCA. The resulting hydrolysate was then subjected to glycation with alginate at 60 °C and 65% relative humidity for 3 hours. Functional properties assay showed that glycation significantly increased (P<0.05) the solubility, emulsifying activity index (EAI) and emulsion stability index (ESI). This work suggested that the controlled enzymatic hydrolysis in combination with glycation would effectively improve the functional properties of fish protein hydrolysates.



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