Effect of radiation processing on phenolic antioxidants in cereal and legume seeds: A review

文献类型： 外文期刊

第一作者： Shi, Zhiqiang

作者： Shi, Zhiqiang;Liu, Ying;Liu, Liu;Yan, Qinghai;Geng, Dandan;Wei, Min;Yang, Pinghua;Hu, Zhiming;Wan, Yan;Fan, Gaoqiong;Yang, Hongkun

作者机构：

关键词： Radiation processing; Phenolic compounds; Antioxidant activities; Cereal; Legume

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 396 卷

页码：

收录情况： SCI

摘要： Phenolic compounds in cereal and legume seeds show numerous benefits to human health mainly because of their good antioxidant capacity. However, long-term storage and some improper preservation may reduce their antioxidant potential. It is necessary to retain or modify the phenolic antioxidants with improved technology before consumption. Radiation processing is usually applied as a physical method to extend the shelf life and retain the quality of plant produce. However, the effect of radiation processing on phenolic antioxidants in cereal and legume seeds is still not well understood. This review summarizes recent research on the effect of radiation, including ionizing and nonionizing radiation on the content and profile of phenolic compounds, and antioxidant activities in cereal and legume seeds, the influencing factors and possible mechanisms are also discussed. The article will improve the understanding of radiation effect on phenolic antioxidants, and promote the radiation modification of natural phenolic compounds in cereal and legume seeds and other sources.

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