Naslov
Adsorption of Quercetin on Brown Rice and Almond Protein Matrices: Effect of Quercetin Concentration

Autori
Kopjar, Mirela ; Buljeta, Ivana ; Ćorković, Ina ; Pichler, Anita ; Šimunović, Josip

Izvornik
Foods (2304-8158) 11 (2022), 6; 793, 11

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

Ključne riječi
quercetin ; almond protein matrix ; brown rice protein matrix ; HPLC ; antioxidant activity ; DSC ; FTIR-ATR

Sažetak
Plant-based proteins are very often used as carriers of different phenolic compounds. For that purpose, complexation of quercetin with almond and brown rice protein matrices was investigated. The amount of protein matrices was constant, while the concentration of quercetin varied (1 mM, 2 mM or 5 mM) during complexation. Dried complexes were investigated for quercetin amount (HPLC analysis) and antioxidant activity (DPPH, FRAP and CUPRAC methods). Addition ally, complexation was proven by DSC and FTIR-ATR screening. An increase in the concentration of quercetin in the initial complexation mixture resulted in the increase in the adsorption of quercetin onto protein matrices. For the brown rice protein matrices, this increase was proportional to the initial quercetin concentration. Adsorption of quercetin caused the change in thermal stability of microparticles in comparison to corresponding protein matrices that have been proven by DSC. FTIR-ATR analysis revealed structural changes on microparticles upon adsorption of quercetin.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
This article belongs to the Special Issue
Functionality and Food Applications of Plant
Proteins

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