Antioxidant capacity of extracts from amaranth (Amaranthus hypochondriacus L.) seeds or leaves

Industrial Crops and Products

Volumn 53, Issue , 2014, Pages 55-59

  López Mejía, O Araceli ^a   López Malo, Aurelio ^a   Palou, Enrique ^a  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

Amaranth; Amaranthus hypochondriacus; Antioxidant capacity; Phenolic compounds

Indexed keywords

AMARANTH; AMARANTHUS; ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPOUNDS; EXTRACTION SOLVENTS; FOLIN-CIOCALTEU ASSAYS; PHENOLIC COMPOUNDS; TOTAL PHENOLIC CONTENT;

ANTIOXIDANTS; ETHANOL; METHANOL; SOLVENTS;

ORGANIC SOLVENTS;

ALCOHOL; ANTIOXIDANT; HERB; PHENOLIC COMPOUND; PLANT EXTRACT; SEED; SOLVENT;

EID: 84891315874     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2013.12.017     Document Type: Article

References (29)

1. Alvarez-Jubete L., Wijngaard H., Arendt E.K., Gallagher E. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chem. 2010, 119:770-778.
2. AOAC Official Methods of Analysis 2000, Association of Official Analytical Chemists, Gaithersburg, Madison, USA. 17th ed.
3. Arranz M.S. Compuestos polifenólicos (extraíbles y no extraíbles) en alimentos de la dieta española: Metodología para su determinación e identificación 2010, (Memoria de Tesis Doctoral), Universidad Complutense de Madrid. Facultad de Farmacia, Madrid, España.
4. Barba de la Rosa A.P., Fomsgaard I.S., Laursen B., Mortensen A.G., Olvera-Martínez L., Silva-Sánchez C., Mendoza-Herrera A., González-Castañeda J., De León-Rodríguez A. Amaranth (Amaranthus hypochondriacus) as an alternative crop for sustainable food production: phenolic acids and flavonoids with potential impact on its nutraceutical quality. J. Cereal Sci. 2009, 49:117-121.
5. Brand-Williams W., Cuvelier M.E., Berset C. Use of a free radical method to evaluate antioxidant activity. Lebensm. Wiss. Technol. 1995, 28:25-30.
6. Fardet A., Rock E., Rémésy Ch. Is the in vitro antioxidant potential of whole-grain cereal products well reflected in vivo?. J. Cereal Sci. 2008, 48:258-276.
7. Fomento de Nutrición y Salud A.C.(FNSAC) Sistema Mexicano de Alimentos Equivalentes 2009, Impresos Trece, Mexico DF, Mexico.
8. Fomsgaard I.S., Añon M.C., Barba de la Rosa A.P., Christophersen C., Dusek K., Délano-Frier J., Espinoza Pérez J., Fonseca A., Janovská D., Kudsk P., Labouriau R.S., Lacayo Romero M.L., Martínez N., Matus F., Matusová K., Mathiassen S.K., Noellemeyer E.J., Pedersen H.A., Stavelikova H., Steffensen S.K., de Troiani R.M., Taberner A. Adding Value to Holy Grain: Providing the Key Tools for the Exploitation of Amaranth - The Protein-rich Grain of the Aztecs. Results from a Joint European - Latin American Research Project 2010, Department of Integrated Pest Management, Aarhus University, Faculty of Agricultural Sciences, Denmark.
9. Funke O.M. Evaluation of nutrient contents of amaranth leaves prepared using different cooking methods. Food Nutr. Sci. 2011, 2:249-252.
10. Gamel T., Mesallam A., Damir A., Shekib L., Linssen J. Characterization of amaranth seed oils. J. Food Lipid. 2007, 14:323-334.
11. Gorinstein S., Medina-Vargas O.J., Jaramillo N.O., Arnao-Salas I., Martinez-Ayala A.L., Arancibia-Avila P., Toledo F., Katrich E., Trakhtenberg S. The total polyphenols and the antioxidant potentials of some selected cereals and pseudocereals. Eur. Food Res. Technol. 2007, 225:321-328.
12. Hernández G.R., Herrerías G.G. Amaranto: historia y promesa. Horizonte del Tiempo. Tehuacán: Horizonte del Tiempo 1998, vol. 1:529-546. Patrimonio Histórico de Tehuacán A.C., México.
13. Iqbal S., Haleem S., Akhtar M., Zia-ul-Haq M., Akbar J. Efficiency of pomegranate peel extracts in stabilization of sunflower oil under accelerated conditions. Food Res. Int. 2008, 41:194-200.
14. Juan R., Pastor J., Alaiz M., Megías C., Vioque J. Caracterización proteica de las semillas de once especies de amaranto. Grasas Aceites 2007, 58(1):49-55.
15. Lanfer-Marquez U.M., Barros R.M.C., Sinnecker P. Antioxidant activity of chlorophylls and their derivatives. Food Res. Int. 2005, 38:885-891.
16. 2 extraction optimization of pomegranate (Punica granatum L.) seed oil using response surface methodology. Lebensm. Wiss. Technol. 2009, 42:1491-1495.
17. Morales G.J.C., Vázquez M.N., Bressani C.R. El Amaranto 2009, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, D.F., México.
18. Mujica-Sánchez A., Berti M. El cultivo del Amaranto (Amaranthus spp.): producción, mejoramiento genético y utilización 1997, FAO, Oficina Regional para América Latina y el Caribe.
19. Ozsoy N., Yilmaz T., Kurt O., Can A., Yanardag R. In vitro antioxidant activity of Amaranthus lividus L. Food Chem. 2009, 116:867-872.
20. Paśko P., Barton H., Zagrodzki P., Gorinstein S., Fołta M., Zachwieja Z. Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth. Food Chem. 2009, 115:994-998.
21. Repo-Carrasco-Valencia R., Hellström J.K., Pihlava J.M., Mattila P.H. Flavonoids and other phenolic compounds in Andean indigenous grains: quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus). Food Chem. 2010, 120(1):128-133.
22. Ritchie R.J. Universal chlorophyll equations for estimating chlorophylls a, b, c, and d and total chlorophylls in natural assemblages of photosynthetic organisms using acetone, methanol, or ethanol solvents. Photosynthetica 2008, 46(1):115-126.
23. Rivera G., Bocanegra-García V., Monge A. Traditional plants as source of functional foods, a review. CyTA J. Food 2010, 8(2):159-167.
24. Rodas B., Bressani R. Contenido de aceite, ácidos grasos y escualeno en variedades crudas y procesadas de grano de amaranto. Arch. Latinoam. Nutr. 2009, 59(1):82-87.
25. Singh R., Chidambara K., Jayaprakasha G. Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. J. Agric. Food Chem. 2002, 50:81-86.
26. Tiribi A., Sawadogo R.W., Ouedraogo N., Banzouzi J., Guissou I.P., Nacoulma G.O. Evaluation of antioxidant activity, total phenolic and flavonoid contents of Entada africana Guill. et Perr. (Mimosaceae) organ extracts. Res. J. Med. Sci. 2010, 4(2):81-87.
27. Tironi V.A., Añón M. Amaranth proteins as a source of antioxidant peptides: effect of proteolysis. Food Res. Int. 2010, 43:315-322.
28. USDA National Nutrient Database for Standard 2011, United States Department of Agriculture, http://www.nal.usda.gov/fnic/foodcomp/search/ (accessed 24.09.13).
29. Velasco R.J., Villada H.S., Carrera J.E. Aplicaciones de los fluidos supercríticos en la agroindustria. Inform. Technol. 2007, 18(1):53-65.