Topic
Steeping
About: Steeping is a research topic. Over the lifetime, 819 publications have been published within this topic receiving 10773 citations. The topic is also known as: brewing.
Papers published on a yearly basis
1 / 2
Papers
TL;DR: The total antioxidant capacity of the aqueous extracts of some endemic herbs—prepared as infusions by steeping these herbs in hot water—was assayed with bis(neocuproine)copper(II) chloride, also known as the CUPRAC) reagent, which was easily accessible, rapid, stable and responsive to both hydrophilic and lipophilic antioxidants.
Abstract: The total antioxidant capacity of the aqueous extracts of some endemic herbs-prepared as infusions by steeping these herbs in hot water--was assayed with bis(neocuproine)copper(II) chloride, also known as the cupric ion reducing antioxidant capacity (CUPRAC) reagent, which was easily accessible, rapid, stable and responsive to both hydrophilic and lipophilic antioxidants. The highest antioxidant capacities of some herbal teas available in the Turkish market were observed for scarlet pimpernel (Anagallis arvensis), sweet basil (Ocimum basilicum), green tea (Camellia sinensis) and lemon balm (Melissa officinalis), in this order (1.63, 1.18, 1.07, and 0.99 mmol trolox equivalent (TR)/g, respectively). For infusions prepared from ready-to-use tea bags, the CUPRAC values were highest for Ceylon blended ordinary tea (4.41), green tea with lemon (1.61), English breakfast ordinary tea (1.26) and green tea (0.94), all of which were manufactured types of C. sinensis. Following the strongest antioxidant herbs with capacities close to or slightly exceeding 1.0 mmol TR/g, sage, thyme, coriander, coltsfoot, blackberry and immortelle (Helichrysum) exhibited capacities around 0.5 mmol TR/g. The correlation of the Folin total phenolic content of herbal teas with their CUPRAC and ABTS (2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) total antioxidant capacities gave linear curves with correlation coefficients of 0.966 and 0.936, respectively, showing that the CUPRAC assay results better correlated with total phenolic content of herbal teas. Absorbance versus concentration data at different dilutions and upon standard additions of model antioxidant compounds (trolox and quercetin) to herbal tea infusions showed that the absorbances (at 450 nm of the CUPRAC method) due to different antioxidant compounds in herbal tea infusions were additive; that is, the tested antioxidants did not chemically interact to cause apparent deviations from Beer's law.
519 citations
TL;DR: In this article, the starch and gluten components of wheat flour or whole wheat kernels can be separated by a number of industrial processes from both starting materials, such as flour composition, mixing and washing water, processing aids, and kernel pre-treatment.
309 citations
TL;DR: In vitro solubility, as a percentage of total zinc in soaked rice, was significantly higher than in untreated brown rice while, in steeped brown rice, it was lower (p<0.05).
221 citations
TL;DR: Oat extracts exhibited increasing high antioxidant activity with the steeping and germination going on, which may explain that antioxidant activity correlated significantly with the content of phenolic compounds.
Abstract: Samples from naked oat were steeped and germinated under controlled conditions in an incubator. Changes of phenolic compounds and antioxidant activity were investigated in oats during steeping and germination. Results revealed that phenolic compounds and antioxidant activity of oats varied with the difference in steeping and germination stages. Compared with raw grains, short-term steeping treatment did not show significant effects (p > 0.05) on phenolic content. Germination can significantly result in the decrease in bound phenolic and the increase in free and total phenolics. Main phenolic acids and avenanthramides were isolated and quantified by HPLC analysis. During steeping, phenolic acids decreased (p 0.05). During germination, gallic and caffeic acids first increased (p 0.05) during the last stage of germination. Oat extracts exhibited increasing high antioxidant activity with the steeping and germination going on, which may explain that antioxidant activity correlated (p < 0.01) significantly with the content of phenolic compounds.
203 citations
TL;DR: Banana (Musa sp.) starch was isolated after steeping in 0.05N sodium hydroxide as discussed by the authors, and the starch had a granule size of 20-60μ, a gelatinization temperature range of 74-83°C, and a B-type X-ray diffraction pattern.
Abstract: Banana (Musa sp.) starch was isolated after steeping in 0.05N sodium hydroxide. The starch had a granule size of 20–60μ, a gelatinization temperature range of 74–83°C, and a B-type X-ray diffraction pattern. The Brabender viscoamylogram and the swelling pattern indicated a fairly restricted-swelling starch. The starch had low iodine affinity (ca 3.30%) and contained diesterified phosphate. During ripening, the amount of starch converted into reducing sugars and sucrose increased with degree of ripeness. Small granules were converted more rapidly than large granules. Other physical and chemical properties remained similar throughout ripening.
156 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2026 | 1 |
| 2025 | 19 |
| 2024 | 18 |
| 2023 | 53 |
| 2022 | 62 |
| 2021 | 19 |