Antioxidant capacity of amaranth products: effects of thermal and enzymatic treatments

Food Science and Technology (Campinas)

Caroline Pazinatto¹  Luciana Gomes Malta¹  Gláucia Maria Pastore¹  Flavia Maria Netto¹ 

[1] ,Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos Campinas SP ,Brasil

关键词: gastrointestinal digestion;    bioactive peptides;    antioxidant compounds;   

DOI  :  10.1590/S0101-20612013005000076

来源: SciELO

【 摘 要 】

The effect of different process -defatting, protein concentration, thermal treatment, hydrolysis with Alcalase and in vitro digestion- on the antioxidant capacity of amaranth seeds was studied. The antioxidant capacity of the products was determined in methanolic and aqueous extracts and varied from 1.00 to 21.22 and 4.97 to 369.18 µ mol TE/g sample for DPPH and ORAC assays, respectively. The combination of protein concentration and hydrolysis with Alcalase led to products with higher antioxidant activity. However, after in vitro digestion, protein concentrate and its hydrolysate showed similar antioxidant capacity. A high correlation was observed between the antioxidant capacity and the total phenolic content for methanolic extracts, with r² values ranging from 0.6133 to 0.9352.

【 授权许可】

CC BY   
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