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

Food Science and Technology

Volumn 33, Issue 3, 2013, Pages 485-493

  Pazinatto, Caroline ^a   Malta, Luciana Gomes ^a   Pastore, Gláucia Maria ^a   Netto, Flavia Maria ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Antioxidant compounds; Bioactive peptides; Gastrointestinal digestion

Indexed keywords

AMARANTHUS CAUDATUS;

EID: 84885657970     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612013005000076     Document Type: Article

References (35)

1. ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTRY - AOAC. Official methods of analysis.15th ed. Washington: AOAC, 1995.
2. Adler-Nissen, J. Enzymatic hydrolysis of food proteins. London: Elsevier Applied Science, 1986. 427 p.
3. Alvarez-Jubete, L. et al. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chemistry, v. 119, n. 2, p. 770-778, 2010. http://dx.doi.org/10.1016/j.foodchem.2009.07.032
4. ANSON, N. M. et al. Antioxidant and anti-inflammatory capacity of bioaccessible compounds from wheat fractions after gastrointestinal digestion. Journal of Cereal Science, v. 5, n. 1, p. 110-114, 2010. http://dx.doi.org/10.1016/j.jcs.2009.10.005
5. Barba de la Rosa, A. P. et al. Amaranth (Amaranthus hypocondriacus) as an alternative crop for sustainable food production: Phenolic acids and flavonoids with potential impact on its nutraceutical quality. Journal of Cereal Science, v. 49, n. 1, p. 117-121, 2009. http://dx.doi.org/10.1016/j.jcs.2008.07.012
6. Caselato-Souza, V. M.; Amaya-Farfán, J. State of Knowledge on Amaranth Grain: A Comprehensive Review. Journal of Food Science, v. 77, n. 4, p. R93-R104, 2012. PMid:22515252. http://dx.doi.org/10.1111/j.1750-3841.2012.02645.x
7. DÁVALOS, A.; Gómez-Córdovés, C.; BARTOLOMÉ, B. Extending applicability of the Oxygen Radical Absorbance Capacity (ORAC-Fluorescein) Assay. Journal of Agricultural and Food Chemistry, v. 52, n. 1, p. 48-54, 2004. PMid:14709012. http://dx.doi.org/10.1021/jf0305231
8. ELIAS, R. J.; KELLERBY, S. S.; DECKER, E. A. Antioxidant activity of proteins and peptides. Critical Reviews in Food Science and Nutrition, v. 48, n. 5, p. 430-441, 2008 PMid:18464032. http://dx.doi.org/10.1080/10408390701425615
9. GAHLER, S.; OTTO, K.; BÖHM, V. Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products. Journal of Agricultural and Food Chemistry, v. 51, n. 27, p. 7962-7968, 2003. PMid:14690380. http://dx.doi.org/10.1021/jf034743q
10. GAMEL, T. H. et al. Seed treatments affect functional and antinutritional properties of amaranth flours. Journal of the Science of Food and Agriculture, v. 86, n. 7, p. 1095-1102, 2006. http://dx.doi.org/10.1002/jsfa.2463
11. GAMEL, T. H. et al. Effect of seed treatments on the chemical composition and properties of two amaranth species: starch and protein. Journal of the Science of Food and Agriculture, v. 85, n. 2, p. 319-327, 2005. http://dx.doi.org/10.1002/jsfa.1988
12. GORINSTEIN, S. et al. The total polyphenols and the antioxidant potentials of some selected cereals and pseudocereals. European Food Research and Technology, v. 225, n. 3-4, p. 321-328, 2007. http://dx.doi.org/10.1007/s00217-006-0417-7
13. HUANG, D.; OU, B.; PRIOR, R. L. The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, v. 53, n. 6, p. 1841-1856, 2005. PMid:15769103. http://dx.doi.org/10.1021/jf030723c
14. JEONG, S. M. et al. Effect of heat treatment on the antioxidant activity of extracts from citrus peels. Journal of Agricultural and Food Chemistry, v. 52, n. 11, p. 3389-3393, 2004. PMid:15161203. http://dx.doi.org/10.1021/jf049899k
15. KORHONEN, H.; Pihlanto-Leppala, A. Food-derived bioactive peptides - Opportunities for designing future foods. Current Pharmaceutical Design, v. 9, n. 16, p. 1297-1308, 2003. PMid:12769738. http://dx.doi.org/10.2174/1381612033454892
16. LAEMMLI, U. K. Cleavage of structural proteins during the assembly of the head bacteriophage T4. Nature, v. 227, p. 680-685, 1970. PMid:5432063. http://dx.doi.org/10.1038/227680a0
17. MATTHÄUS, B. Antioxidant activity of extracts obtained from residues of different oilseeds. Journal of Agricultural and Food Chemistry, v. 50, n. 12, p. 3444-3452, 2002. PMid:12033809. http://dx.doi.org/10.1021/jf011440s
18. MICHALSKA, A.; CEGLINSKI, A.; ZIELINSKI, H. Bioactive compounds in rye flours with different extraction rates. European Food Research and Technology, v. 225, n. 3-4, p. 545-551, 2007. http://dx.doi.org/10.1007/s00217-006-0452-4
19. NSIMBA, R. Y.; KIKUZAKI, H.; KONISHI, Y. Antioxidant activity of various extracts and fractions of Chenopodium quinoa and Amaranthus spp. seeds. Food Chemistry, v. 106, n. 2, p. 760-766, 2008. http://dx.doi.org/10.1016/j.foodchem.2007.06.004
20. Orsini-Delgado, M. C.; TIRONI, V. A.; AÑÓN, M. C. Antioxidant activity of amaranth protein and their hydrolysates under simulated gastrointestinal digestion. LWT- Food Science and Technology, v. 44, n. 8, p. 1752-1760, 2011.
21. Paredes-López, O.; Mora-Escobedo, R.; Ordorica-Falomir, C. Isolation of amaranth proteins. LWT - Food Science and Technology, v. 21, n. 1, p. 59-61, 2006.
22. Pérez-Jiménez, J.; Saura-Calixto, F. Effect of solvent and certain food constituents on different antioxidant capacity assays. Food Research International, v. 39, n. 7, p. 791-800, 2006. http://dx.doi.org/10.1016/j.foodres.2006.02.003
23. QUEIROZ, Y. S. et al. Effect of processing on the antioxidant activity of amaranth grain. Archivos Latinoamericanos de Nutrición, v. 9, n. 4, p. 419-24, 2009.
24. SAMARANAYAKA, S. G. P.; Li-Chen, E. C. Y. Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications. Journal of Functional Foods, v. 3, n. 4, p. 229-254, 2011. http://dx.doi.org/10.1016/j.jff.2011.05.006
25. SCHÄGER, H.; JAGOW, G. V. Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of proteins on the range from 1 to 100 kDa. Analytical Biochemistry, v. 166, n. 2, p. 368-379, 1987. http://dx.doi.org/10.1016/0003-2697(87)90587-2
26. SHAHIDI, F. Nutraceuticals and functional foods: whole versus processed foods. Trends in Food Science and Technology, v. 20, n. 9, p. 376-387, 2009. http://dx.doi.org/10.1016/j.tifs.2008.08.004
27. TARKO, T.; Duda-Chodak, A.; Tuszyński, T. Simulation of phenolic compounds transformation and interactions in an in vitro model of the human alimentary tract. Food Science and Technology International, v. 15, n. 3, p. 235-241, 2009. http://dx.doi.org/10.1177/1082013208339861
28. THAIPONG, K. et al. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, v. 19, n. 6-7, p. 669-675, 2006. http://dx.doi.org/10.1016/j.jfca.2006.01.003
29. TIENGO, A.; FARIA, M.; NETTO, F.M. Characterization and ACE-inhibitory activity of amaranth proteins. Journal of Food Science, v. 74, n. 5, p. 121-126, 2009. PMid:19646044. http://dx.doi.org/10.1111/j.1750-3841.2009.01145.x
30. TIRONI, V. A.; AÑÓN, M. C. Amaranth proteins as a source of antioxidant peptides: Effect of proteolysis. Food Research International, v. 43, n. 1, p. 315-322, 2010. http://dx.doi.org/10.1016/j.foodres.2009.10.001
31. TSAI, P. J.; SHE, C. H. Significance of phenol-protein interactions in modifying the antioxidant capacity of peas. Journal of Agricultural and Food Chemistry, v. 54, n. 22, p. 8491-8494, 2006. PMid:17061825. http://dx.doi.org/10.1021/jf061475y
32. VERTUANI, S.; ANGUSTINI, A.; MANFREDINI, S. The antioxidants and pro-antioxidants network: an overview. Current Pharmaceutical Design, v. 10, n. 14, p. 1677-1694, 2004. PMid:15134565. http://dx.doi.org/10.2174/1381612043384655
33. WANG, W. Y.; DE MEJIA, E. G. Inhibition of lipid oxidation in cooked beef patties by hydrolysed potato protein is related to its reducing and radical scavenging ability. Journal of Agricultural and Food Chemistry, v. 53, n. 23, p. 9186-9192, 2005. PMid:16277421. http://dx.doi.org/10.1021/jf051213g
34. WANG, J. S. et al. Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems. Food Chemistry, v. 101, n. 4, p. 1658-1663, 2007. http://dx.doi.org/10.1016/j.foodchem.2006.04.024
35. ZULUETA, A.; ESTEVE, M. J.; FRÍGOLA, A. ORAC and TEAC assays comparison to measure the antioxidant capacity of food products. Food Chemistry, v. 114, n. 1, p. 310-316, 2009. http://dx.doi.org/10.1016/j.foodchem.2008.09.033