Extraction of cereal polyphenols and their application in aquatic products

Authors

WEN Shuyao, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China ;Hunan Provincial Engineering Technology Research Center of Prepared Dishes , Changsha , Hunan 410114 , China
YAO Yile, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China ;Hunan Provincial Engineering Technology Research Center of Prepared Dishes , Changsha , Hunan 410114 , China
YE Linlin, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China ;Hunan Provincial Engineering Technology Research Center of Prepared Dishes , Changsha , Hunan 410114 , China
DENG Na, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China ;Hunan Provincial Engineering Technology Research Center of Prepared Dishes , Changsha , Hunan 410114 , China
ZHANG Bo, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China ;Hunan Provincial Engineering Technology Research Center of Prepared Dishes , Changsha , Hunan 410114 , China
LI Hui, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China ;Hunan Provincial Engineering Technology Research Center of Prepared Dishes , Changsha , Hunan 410114 , China
WANG Jianhui, School of Food Science and Bioengineering , Changsha University of Science and Technology , Changsha , Hunan 410114 , China ;Hunan Provincial Engineering Technology Research Center of Prepared Dishes , Changsha , Hunan 410114 , China ;Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavored Compound Seasoning for Chain Catering , Changsha , Hunan 410023 , ChinaFollow

Corresponding Author(s)

王建辉（1980—），男，长沙理工大学教授，博士。E-mail：wangjh0909@163.com

Abstract

Cereal polyphenols mainly exist in free or bound states,including two major categories:phenolic acids and flavonoids.Their contents are affected by factors including cereal varieties,germination conditions,processing methods,and storage conditions.The extraction methods of cereal polyphenols are mainly acid,alkali,enzymatic hydrolysis,and supercritical fluid extraction methods.This paper reviews factors affecting the cereal polyphenol types,extraction methods,contents,and titers.Additionally,this paper looks forward to their application in aquatic product preservation.

Publication Date

6-13-2025

First Page

184

Last Page

197

DOI

10.13652/j.spjx.1003.5788.2025.80374

Recommended Citation

Shuyao, WEN; Yile, YAO; Linlin, YE; Na, DENG; Bo, ZHANG; Hui, LI; and Jianhui, WANG (2025) "Extraction of cereal polyphenols and their application in aquatic products," Food and Machinery: Vol. 41: Iss. 5, Article 25.
DOI: 10.13652/j.spjx.1003.5788.2025.80374
Available at: https://www.ifoodmm.cn/journal/vol41/iss5/25

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