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dc.contributor.author
Rodriguez, Mariela  
dc.contributor.author
Tironi, Valeria Anahi  
dc.date.available
2020-10-01T19:19:26Z  
dc.date.issued
2020-11  
dc.identifier.citation
Rodriguez, Mariela; Tironi, Valeria Anahi; Polyphenols in amaranth (A. manteggazianus) flour and protein isolate: Interaction with other components and effect of the gastrointestinal digestion; Elsevier Science; Food Research International; 137; 11-2020; 109524  
dc.identifier.issn
0963-9969  
dc.identifier.uri
http://hdl.handle.net/11336/115313  
dc.description.abstract
In this work, there were analysed the interaction between phenolics present in amaranth flour (F) and amaranth protein isolate (I) with other components, as well as the effect of the gastrointestinal digestion on them (Fd and Id). Extractions were performed under different conditions (temperature, acid, organic solvent, alkali). Methanol/water extracts (25 °C and 80 °C) from F showed the presence of isoquercetin/rutin, quercetin, kaempferol and two unidentified peaks (II and III). In the presence of acid (much more evident at 80 °C), the extraction of some components increased: catechin, 4-hydroxibenzoic acid, isoquercetin/rutin, II, III. When methanol/acetone/water extraction was performed, p-coumaric acid and a new unidentified peak (IV) were observed. About 15% of the total phenol –namely; p-coumaric, rutin/isoquercetin, and kaempferol– were linked to the protein fraction. After the proteins were isolated (I), the amount of some of the compounds which were originally present in a soluble form (e. g. catechin) and in the protein-bound fraction were decreased. Simulated gastrointestinal digestion of flour released some phenolics (catechin, phenolic acids) that were ligated to proteins, and they significantly incremented the ORAC and ABTS activity of most of the extracts. Isoquercetin/rutin, quercetin and kaempferol remained after digestion. Extracts from the digested protein isolate presented differences in the composition and lower ORAC and/or ABTS activities for some of them. The study of the effect of the simulated gastrointestinal digestion process on bioaccessibility and on antioxidant activity (an aspect that, to our knowledge, has not been previously studied on amaranth polyphenols) yielded promising results, which suggest that amaranth flour is a potential antioxidant functional ingredient.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier Science  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
AMARANTH POLYPHENOLS  
dc.subject
ANTIOXIDANT ACTIVITY  
dc.subject
GASTROINTESTINAL DIGESTION  
dc.subject
INSOLUBLE-BOUND PHENOLS  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Polyphenols in amaranth (A. manteggazianus) flour and protein isolate: Interaction with other components and effect of the gastrointestinal digestion  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2020-09-25T16:49:34Z  
dc.identifier.eissn
1873-7145  
dc.journal.volume
137  
dc.journal.pagination
109524  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Rodriguez, Mariela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina  
dc.description.fil
Fil: Tironi, Valeria Anahi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina  
dc.journal.title
Food Research International  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0963996920305494  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2020.109524