Influence of protein-phenolic complex on the antioxidant capacity of flaxseed (Linum usitatissimum L.) products

Journal of Agricultural and Food Chemistry

Volumn 65, Issue 4, 2017, Pages 800-809

  Drummond e Silva, Fernanda Guimaraes ^a   Miralles, Beatriz ^b   Hernandez Ledesma, Blanca ^b   Amigo, Lourdes ^b   Iglesias, Amadeu Hoshi ^a,c   Reyes, Felix Guillermo Reyes ^a   Netto, Flavia Maria ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^c Apex Science Analytical Consulting   (Brazil)

Author keywords

Antioxidant capacity; Enzymatic hydrolysis; Flaxseed; Phenolic compounds; Protein; Simulated gastrointestinal digestion

Indexed keywords

ENZYMATIC HYDROLYSIS; ENZYMES; FLAX; HYDROLYSIS; OILSEEDS; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; PROTEINS;

ANTIOXIDANT CAPACITY; FLAXSEED; FLUORESCENCE SPECTRA; GASTROINTESTINAL DIGESTION; LINUM USITATISSIMUM; PHENOLIC COMPOUNDS; PROTEIN CONCENTRATES; SECOISOLARICIRESINOL;

ANTIOXIDANTS;

ANTIOXIDANT; PHENOL DERIVATIVE; PLANT EXTRACT; PLANT PROTEIN;

BIOLOGICAL MODEL; CHEMISTRY; FLAX; GASTROINTESTINAL TRACT; HUMAN; HYDROLYSIS; MASS SPECTROMETRY; METABOLISM; PLANT SEED;

ANTIOXIDANTS; FLAX; GASTROINTESTINAL TRACT; HUMANS; HYDROLYSIS; MASS SPECTROMETRY; MODELS, BIOLOGICAL; PHENOLS; PLANT EXTRACTS; PLANT PROTEINS; SEEDS;

EID: 85011277850     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b04639     Document Type: Article

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