Effect of germination on total phenolic compounds, total antioxidant capacity, Maillard reaction products and oxidative stress markers in canihua (Chenopodium pallidicaule)

被引：48
|
作者：
Abderrahim, F. [1 ]
Huanatico, E. [2 ]
Repo-Carrasco-Valencia, R. [3 ]
Arribas, S. M. [1 ]
Gonzalez, M. C. [1 ]
Condezo-Hoyos, L. [1 ]
机构：
[1] Univ Autonoma Madrid, Fac Med, Dept Physiol, Madrid, Spain
[2] Univ San Antonio Abad Cusco, Fac Agri Food Engn, Cuzco, Peru
[3] Univ Nacl Agr La Molina, Fac Food Sci & Technol, Lima 100, Peru
来源：
JOURNAL OF CEREAL SCIENCE | 2012年 / 56卷 / 02期
关键词：
Antioxidant capacity; Canihua; Germination; Pseudo-cereal; Maillard reaction products; Oxidative stress markers; GLYCATION; POLYPHENOLS; FLAVONOIDS; EXPRESSION; ENHANCE; SPROUTS; RAGE; FOOD;
D O I：
10.1016/j.jcs.2012.04.013
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Germination of cereals/pseudo-cereals has been suggested as an effective method to increase antioxidant compounds. However, this process could also lead to high reducing sugar levels and subsequent Maillard reaction products. The aim of this work was to determine the time course effect of canihua (Chenopodium pallidicaule) germination on: 1) antioxidant capacity, 2) extractable and non-extractable phenolic compounds content, 3) Maillard reaction products and 4) oxidative stress markers. Germination increased antioxidant capacity, phenolic compounds and Maillard reaction products, including advanced glycated end products while it decreased oxidative stress markers. All parameters exhibited a similar time course pattern with a maximum at 72 h. In addition to the increase in phenolic compounds and antioxidant capacity, canihua germination produced advanced glycated end products. The impact on human health of these compounds in germinated seeds deserves future attention. (c) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码：410 / 417
页数：8
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