Artículo
Bio-accessibility of bioactive compounds (ACE inhibitors and antioxidants) from extruded maize products added with a red seaweed Porphyra columbina
Cian, Raúl Esteban
; Caballero, María Soledad
; Sabbag, Nora; González, Rolando J.; Drago, Silvina Rosa
Fecha de publicación:
01/2014
Editorial:
Elsevier Science
Revista:
LWT - Food Science and Technology
ISSN:
0023-6438
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
An expanded maize product added with red seaweeds Porphyra columbina (3.5g100g-1) was developed and bio-accessibility of minerals and bioactive compounds such as ACE inhibitors and antioxidants provide by algae were evaluated using a pepsin/pancreatin digestion and equilibrium dialysis method. Extruded maize added with red seaweed showed higher dialyzability of ACE inhibitor compounds (41.0% ACE inhibition), total phenolic content (0.83mg gallic acid/g dialysate) and antioxidant capacity (36.6% DPPH inhibition, 2.4mM TEAC, power reduction and 99.4% copper-chelating activity) than extruded maize. Results about bio-accessibility of bioactive compounds provided by red edible seaweeds may help food technologists to tailor new bio-functional foods, such as functional snacks.
Palabras clave:
Accessibility
,
Bio-functional foods
,
Antioxidant activity
,
Red seaweeds
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Articulos(CCT - SANTA FE)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Citación
Cian, Raúl Esteban; Caballero, María Soledad; Sabbag, Nora; González, Rolando J.; Drago, Silvina Rosa; Bio-accessibility of bioactive compounds (ACE inhibitors and antioxidants) from extruded maize products added with a red seaweed Porphyra columbina; Elsevier Science; LWT - Food Science and Technology; 55; 1; 1-2014; 51-58
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