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Pregled bibliografske jedinice broj: 661315

Extractability of antioxidants from legume seed flour after cooking and in vitro gastrointestinal digestion in comparison with methanolic extraction of the unprocessed flour


Stanisavljević, Nemanja; Jovanović, Živko; Čupić, Tihomir; Lukić, Jovanka; Miljuš Đukić, Jovanka; Radović, Svetlana; Mikić, Aleksandar
Extractability of antioxidants from legume seed flour after cooking and in vitro gastrointestinal digestion in comparison with methanolic extraction of the unprocessed flour // International journal of food science & technology, 48 (2013), 10; 2096-2104 doi:10.1111/ijfs.12191 (međunarodna recenzija, članak, znanstveni)


Naslov
Extractability of antioxidants from legume seed flour after cooking and in vitro gastrointestinal digestion in comparison with methanolic extraction of the unprocessed flour

Autori
Stanisavljević, Nemanja ; Jovanović, Živko ; Čupić, Tihomir ; Lukić, Jovanka ; Miljuš Đukić, Jovanka ; Radović, Svetlana ; Mikić, Aleksandar

Izvornik
International journal of food science & technology (0950-5423) 48 (2013), 10; 2096-2104

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Antioxidant activity; cooking; enzymatic digestion; legume seeds; phenolics; protein hydrolysates

Sažetak
Antioxidant activities were studied in methanolic and water extracts of nonprocessed, cooked and in vitro enzymatically digested seed flour, as well as in total protein hydrolysates and small peptide fractions (<3 and <10 kDa) of three pea and five grass pea cultivars. The antioxidative properties were determined by three spectrophotometric methods: 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, Folin-Ciocalteu (FC) reducing capacity assay and H 2 O 2 scavenging. We also applied one luminometric assay for hydroxyl radical scavenging. The study showed that cooking and enzymatic digestion strongly enhanced the release of phenolic compounds in methanolic extracts of four analysed cultivars. Scavenging activity against DPPH radical, hydroxyl radical and hydrogen peroxide was increased in majority of anal-ysed flour specimens subjected to processing. Our findings indicate that, besides the phenolic compounds, the small peptide fraction, especially the MW <3 kDa, in methanolic and aqueous extracts of cooked and digested seed flour significantly contribute to free radical and hydrogen peroxide scavenging activity in all investigated cultivars. Our data strongly suggest that simple cooking treatment and in vitro digestion of seed flour applied prior to extraction with methanol could improve antioxidative activity of obtained extracts.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
073-0000000-3535 - Procjena oplemenjivačke vrijednosti germplazme lucerne (Medicago spp.) (Svetislav Popović, )

Ustanove
Poljoprivredni institut Osijek

Autor s matičnim brojem:
Tihomir Čupić, (225974)

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts


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