Please use this identifier to cite or link to this item:
|Type:||Artigo de periódico|
|Title:||Antioxidant Capacity Of Amaranth Products: Effects Of Thermal And Enzymatic Treatments|
|Abstract:||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 μ 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 r2 values ranging from 0.6133 to 0.9352.|
|Citation:||Food Science And Technology. , v. 33, n. 3, p. 485 - 493, 2013.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.