Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China.
Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610061, PR China.
Food Chem. 2022 Dec 1;396:133661. doi: 10.1016/j.foodchem.2022.133661. Epub 2022 Jul 12.
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.
谷物和豆类种子中的酚类化合物对人类健康有许多益处，主要是因为它们具有良好的抗氧化能力。然而，长期储存和一些不当的保存方法可能会降低它们的抗氧化能力。在食用之前，有必要用改良的技术来保留或修饰酚类抗氧化剂。辐射处理通常作为一种物理方法应用于延长植物产品的保质期和保留其质量。然而，辐射处理对谷物和豆类种子中酚类抗氧化剂的影响仍未得到很好的理解。本综述总结了最近关于辐射（包括电离辐射和非电离辐射）对谷物和豆类种子中酚类化合物含量和组成以及抗氧化活性的影响的研究，还讨论了影响因素和可能的机制。本文将提高对辐射影响酚类抗氧化剂的认识，并促进谷物和豆类种子等来源中天然酚类化合物的辐射修饰。
