Paper Report for: Leonard_2020_Food.Chem_346_128606
Reference
Title: Extrusion improves the phenolic profile and biological activities of hempseed (Cannabis sativa L.) hull Leonard W, Zhang P, Ying D, Xiong Y, Fang Z Ref: Food Chem, 346:128606, 2020 : PubMed
The impact of extrusion at different barrel temperature and screw speed on the hempseed hull was investigated. The extrusion treatments showed significant (p < 0.05) increase in total phenolic content, proportion of free phenolic compounds, and DPPH and ABTS radical scavenging activities. At low screw speed (150 rpm), significantly (p < 0.05) higher alpha-glucosidase and acetylcholinesterase inhibition activities were observed in the extruded samples. The full factorial model revealed a significant interaction between extrusion parameters on total phenolic/flavonoid content and antioxidant activities for free fraction, and alpha-glucosidase and acetylcholinesterase inhibition for whole fraction. A total of 26 phenylpropionamides, including hydroxycinnamic acid amides and lignanamides, were identified by HPLC-ESI-QTOF-MS/MS. HPLC-DAD analysis showed a 25-78% increase in total phenylpropionamide content in hempseed hull after extrusion. Pearson's correlation displayed significant (p < 0.05) positive correlation of N-trans-caffeoyltyramine, the most abundant phenylpropionamide, with all biological activities (r = 0.832-0.940).
        
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Leonard W, Zhang P, Ying D, Xiong Y, Fang Z (2020) Extrusion improves the phenolic profile and biological activities of hempseed (Cannabis sativa L.) hull Food Chem346: 128606
Leonard W, Zhang P, Ying D, Xiong Y, Fang Z (2020) Food Chem346: 128606