Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds

被引：124

作者：

Dini, Irene ^{[1
]}

Tenore, Gian Carlo ^{[1
]}

Dini, Antonio ^{[1
]}

机构：

[1] Univ Naples Federico II, Dipartimento Chim Sostanze Nat, I-80131 Naples, Campania, Italy

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2010年 / 43卷 / 03期

关键词：

Antioxidant activity; Antioxidants; Sweet quinoa; Bitter quinoa; L-ASCORBIC-ACID; PHENOLIC-COMPOUNDS; KANCOLLA SEEDS; CAROTENOIDS; GLYCOSIDES; FRACTIONS; FRESH; COLD;

D O I：

10.1016/j.lwt.2009.09.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The antioxidant activity and the relationship between total antioxidant activity and the main classes of antioxidants in the seeds of bitter and sweet Chenopodium quinoa seeds were measured before and after boiling, in order to establish which one showed the best antioxidant property and how a traditional cooking method could affect it. Our results, obtained by using DPPH (1,1-diphenyl-2-picrilhydrazyl) and FRAP (Ferric Reducing/Antioxidant Power) methods, showed that antioxidant activity of bitter seeds was higher than that of sweet seeds. This activity principally depended on phenols and flavonoids in bitter seeds, while it was mainly due to phenol, flavonoid and carotenoid compounds in sweet seeds. Moreover, boiling caused a significant loss of antioxidant capacity in water. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：447 / 451

页数：5

共 28 条

[1] The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay
Benzie, IFF
Strain, JJ
[J]. ANALYTICAL BIOCHEMISTRY, 1996, 239 (01) : 70 - 76
[2] BRAND-WILLIAMS W, 1995, FOOD SCI TECHNOL-LEB, V28, P25
[3] Davey MW, 2000, J SCI FOOD AGR, V80, P825, DOI 10.1002/(SICI)1097-0010(20000515)80:7<825::AID-JSFA598>3.0.CO
[4] 2-6
[5] 2 FLAVONOL GLYCOSIDES FROM CHENOPODIUM-QUINOA
DESIMONE, F
DINI, A
PIZZA, C
SATURNINO, P
SCHETTINO, O
[J]. PHYTOCHEMISTRY, 1990, 29 (11) : 3690 - 3692
[6] Two novel betaine derivatives from Kancolla seeds (Chenopodiaceae)
Dini, I
Tenore, GC
Trimarco, E
Dini, A
[J]. FOOD CHEMISTRY, 2006, 98 (02) : 209 - 213
[7] Phenolic constituents of Kancolla seeds
Dini, I
Tenore, GC
Dini, A
[J]. FOOD CHEMISTRY, 2004, 84 (02) : 163 - 168
[8] Whale songs lengthen in response to sonar
Miller, PJO
Biassoni, N
Samuels, A
Tyack, PL
[J]. NATURE, 2000, 405 (6789) : 903 - 903
[9] Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods
Escarpa, A
González, MC
[J]. ANALYTICA CHIMICA ACTA, 2001, 427 (01) : 119 - 127
[10] Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California
Gil, MI
Tomás-Barberán, FA
Hess-Pierce, B
Kader, AA
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (17) : 4976 - 4982

← 1 2 3 →