Effect of processing on the antioxidant activity of amaranth grain;Efeito do processamento na atividade antioxidante do grão de amaranto (Amaranthus cruentus L. BRS-Alegria)

Archivos Latinoamericanos de Nutricion

Volumn 59, Issue 4, 2009, Pages 419-424

  De Queiroz, Yara Severino ^a   Soares, Rosana Aparecida Manólio ^a   Capriles, Vanessa Dias ^a   Da Silva Torres, Elizabeth Aparecida Ferraz ^a   Áreas, José Alfredo Gomes ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Amaranthus cruentus; Antioxidant activity; Processing; Total phenolics

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE;

AMARANTHUS; ARTICLE; CHEMISTRY; FOOD HANDLING; METHODOLOGY; NUTRITIONAL VALUE; PROCEDURES;

AMARANTHUS; ANTIOXIDANTS; FOOD HANDLING; NUTRITIVE VALUE; PHENOLS;

AMARANTHUS; AMARANTHUS CAUDATUS; AMARANTHUS CRUENTUS;

EID: 77953074716     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (35)

1. Ferreira TAPC, Matias ACG, Arêas JAG. Nutritional and functional characteristics of Amaranth (Amaranthus spp.). J Brazilian Soc Food Nutr. 2007; 32(2): 91-116.
2. Escudero NL, Arellano MLD, Luco JM, Giménez MS, Mucciarelli SI. Comparison of the chemical composition and nutritional value of Amaranthus cruentus flour and its protein concentrate. Plants Foods for Human Nutr. 2004; 59(1): 15-21.
3. Gamel TH, Linssen JP, Mesallam AS, Damir AA, Shekib LA. Effect of seed treatments on the chemical composition of two amaranth species: oil, sugars, fibers, minerals and vitamins. J Sci Food Agric. 2006; 86(1): 82-89.
4. Capriles VD, Coelho KD, Guerra-Matias AC, Arêas JAG. Effects of processing methods on amaranth starch digestibility and predicted glycemic index. J Food Sci. 2008; 73(7): H160-H164.
5. Becker R, Wheller LE, Lorenz K, Stafford AE, Grosjean OK, Betschart AA, Saunders RM. A compositional study of amaranth grain. J Food Sci. 1981; 46(4): 1175-1180.
6. Betschart AA, Wood ID, Shepherd AD, Saunders RM. Amaranthus cruentus: milling characteristics, distribution of nutrients within seed components, and the effects of temperature on nutritional quality. J Food Sci. 1981; 46(4): 1181-1187.
7. Bressani R, Martell ECMD, Godínez CMD. Protein quality evaluation of amaranth in adult humans. Plants Foods Human Nutr. 1993; 43(2): 123-143.
8. Mendonça S, Saldiva PH, Cruz RJ, Arêas JAG. Amaranth protein presents cholesterol-lowering effect. Food Chem. 2009; 116(3): 738-742.
9. Kupper C. Dietary guidelines and implementation for celiac disease. Gastroenter. 2005; 128 (4 supple 1): 121S-127S.
10. Qureshi AA, Lehman JW, Peterson DM. Amaranth and its oil inhibit cholesterol biosynthesis in 6-week-old female ckichens. J Nutr. 1996; 126(8): 1972-1978.
11. Grajeta H. Effect of amaranth and oat bran on blood serum and liver lipids in rats. Nahrung. 1999; 43(2): 114-117.
12. Plate AYA, Arêas JAG. Cholesterol - lowering effects of extruded amaranth (Amaranthus caudatus L.) in hypercholesterolemic rabbits. Food Chem. 2002; 76(1): 1-6.
13. Czerwinski J, Bartnikowska E, Leontowicz H, Lange E, Leontowicz M, Katrich E, et al. Oat (Avena sativa L.) and amaranth (Amaranthus hypochondriacus) meals positively affect plasma lipid profile in rats fed cholesterol-containing diets. J Nutr Biochem. 2004; 15(10): 622-629.
14. Nsimba RY, Kikuzaki H, Konishi Y. Antioxidant activity of various extracts and fractions of Chenopodium quinoa and Amaranthus spp. seeds. Food Chem. 2008; 106(2): 760-766.
15. Kalinova J, Dadakova E. Rutin and total quercetin content in amaranth (Amaranthus spp.). Plant Foods Hum Nutr. 2009; 64(1):68-74.
16. Ozsoy N, Yilmaz T, Kurt O, Can A, Yanardag R. In vitro antioxidant activity of Amaranthus lividus L. Food Chem. 2009; 116(4): 867-872.
17. Pasko P, Barton H, Zagrodzki P, Gorinstein S, Folta M, Zachwieja Z. Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth. Food Chem. 2009; 115(3): 994-998.
18. Kaur C, Kapoor HC. Antioxidants in fruits and vegetables - the millennium's health. Int J Food Sci Technol. 2001; 36(7): 703-725. (Pubitemid 33394440)
19. Nicoli MC, Anese M, Parpinel NT. Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci Techonol. 1999; 10(3): 94-100.
20. Bressani R. Amaranth: The nutritive value and potential uses of the grain and by products. Food Nutr Bulletin. 1998; 10(2): 49-59.
21. Nuutila AM, Puupponen-Pimia R, Aarni M, Oksman-Caldentey K-M. Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity. Food Chem. 2003; 81(4): 485-493.
22. AOAC - Association of official analytical chemists. Official methods of analysis. 16th ed. Arlington (USA): AOAC; 1995.
23. Genovese MI, Santos RJ, Hassimotto NMA, Lajolo FM. Determinaç ão do conteúdo de fenólicos totais em frutas. Braz J Phar Sci. 2003; 39(3): 167-169.
24. Antolovich M, Prenzler PD, Patsalides E, McDonald S, Robards, K. Methods for testing antioxidant activity. The Analyst. 2002; 127(1): 186-198.
25. Marco CJ. A simplified method for the evaluation of antioxidants. J Am Oil Chem Soc. 1968; 45: 594.
26. Miller HE. A simplified method for the evaluation of antioxidants. J Am Oil Chem Soc. 1971; 48(2): 91.
27. Liyana-Pathirana C, Shahidi F. Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food Chem. 2005; 93(1): 47-56.
28. Yao LH, Jiang YM, Caffin B, Arcy BD, Datta N, Liu X, et al. Phenolic compounds in tea from Australian supermarkets. Food Chem. 2006; 96(4): 614-620.
29. Vinson JA, Su X, Zibik L, Bose P. Phenol Antioxidant Quantity and Quality in Foods: Fruits. J Agric Food Chem. 2001; 49(11): 5315-5321.
30. Prakash D, Joshi BD, Pal M. Vitamin C in leaves and seed oil composition of the Amaranthus species. Int J Food Sci Nutr. 1995; 6(1): 47-51.
31. Stephane G, Peierre B, Pascaline A, Marie JA. Rapid determination of polyphenols and vitamin C in plant-derived products. J Agric Food Chem. 2005; 53(5): 1370-1373.
32. Ghaler S, Otto K, Bohn V. Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products. J Agric Food Chem. 2003; 51(27): 7962-7968.
33. Klimczak I, Malecka M, Nahrung PB. Antioxidant activity of ethanolic extracts of amaranth seeds. Cell Biochem Funct. 2002; 46(3): 184-186.
34. Gamel TH, Linssen JP, Mesallam AS, Damir AA, Shekib LA. Seed treatments affect functional and antinutritional properties of amaranth flours. J Sci Food Agric. 2006; 86(7):1095-1102.
35. Gorinstein S, Vargas O J M, Jaramillo N O, Salas I A, Ayala A L M, Arancibia-Avila P, et al. The total polyphenols and the antioxidant potentials of some selected cereals and pseudocereals. Eur Food Res Technol. 2007; 225(3-4): 321-328.