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

作者：Pazinatto Caroline; Malta Luciana Gomes; Pastore Glaucia Maria; Netto Flavia Maria^*

来源：Ciencia e Tecnologia de Alimentos, 2013, 33(3): 485-493.

DOI：10.1590/S0101-20612013005000076

• gastrointestinal digestion
• bioactive peptides
• antioxidant compounds

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 mu 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 r(2) values ranging from 0.6133 to 0.9352.

• 出版日期2013-9