ASSAY OF BIOACTIVE PHYTOCHEMICALS FROM FOODS AND FOOD PRODUCTS
Food Composition and Methods Development Lab
2011 Annual Report
1a.Objectives (from AD-416)
This research project is to develop analytical methods for phenolics and antioxidants in samples provided by USDA-ARS Western Wheat Quality Laboratory.
1b.Approach (from AD-416)
Samples provided by USDA-ARS Western Wheat Quality Laboratory will be initially used for optimization of sample preparation procedures for extraction of phenolic phytochemicals from wheat samples. Different cultivars of wheat samples will be used to collect spectral fingerprints and determine whether spectral fingerprinting methods can be used to differentiate wheat samples based on cultivar or other phytochemical traits.
During the past year we have compared the chemical composition and the antioxidant capacity of wheat samples and Maryland-grown soybean lines (black, brown, and yellow) modified for low lipoxygenase (LOX) content with a traditional non-modified cultivar. We analyzed fatty acid composition, total phenolic content (TPC), isoflavones profile, relative DPPH-scavenging capacity (RDSC), and hydroxyl radical-scavenging capacity (HOSC) of different soybean cultivars. The purpose of this study was to identify soybean experimental lines that may provide improved sensory properties as well as potential health benefits. We are currently evaluating the antioxidant capacity, phenolic profile, and antiproliferative and anti-inflammatory properties of conventional and organically grown cinnamon and peppermint extracts.
This agreement was monitored through routine communication with the University of Maryland investigators and their graduate students.