Antioxidant Properties and Preliminary Evaluation of Phytochemical Composition of Different Anatomical Parts of Amaranth

被引：0
作者：
Paulius Kraujalis
Petras R. Venskutonis
Vaida Kraujalienė
Audrius Pukalskas
机构：
[1] Kaunas University of Technology,Department of Food Technology
来源：
Plant Foods for Human Nutrition | 2013年 / 68卷
关键词：
Antioxidant activity; Radical scavenging; Total phenolic content; Rutin;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Antioxidant properties of amaranth extracts isolated sequentially by acetone and methanol/water from defatted plant leaves, flowers, stems and seeds were assessed by ABTS+•, DPPH•, ORAC and total phenols content (TPC) assays. In addition, antioxidant properties of solid plant material were evaluated by the direct QUENCHER method using the same assays. Leaves and flowers of amaranth as well as their extracts possessed the highest antioxidant activities. Radical scavenging capacity in ABTS+• assay for leaves, flowers, stems and seeds evaluated by QUENCHER method were 144.24 ± 2.41, 112.33 ± 7.45, 19.05 ± 1.13 and 21.82 ± 1.06 μmol trolox equivalents in 1 g of dry weight, respectively. On-line HPLC-DPPH• assay was used to determine the activity of separated compounds and it was observed that rutin was the main radical scavenger in amaranth extracts. Preliminary screening of extract composition was performed by UPLC/ESI-QTOF-MS and rutin, nicotiflorin, isoquercitrin, 4-hydroxybenzoic and p-coumaric acids were identified by measuring their accurate mass and retention time.
引用
收藏
页码：322 / 328
页数：6
相关论文
共 125 条
[1]  
Berganza BE(2003)Effect of variety and location on the total fat, fatty acids and squalene content of amaranth Plant Foods Hum Nutr 58 1-6
[2]  
Moran AW(2012)State of knowledge on amaranth grain: a comprehensive review J Food Sci 77 93-104
[3]  
Rodriguez GM(2009)Studies on Indian green leafy vegetables for their antioxidant activity Plant Foods Hum Nutr 64 39-45
[4]  
Coto NM(2001)Nutritional composition of selected green leafy vegetables, herbs and carrots Plant Foods Hum Nutr 56 359-364
[5]  
Santamaria M(2003)Nutritional contents of different foliage cuttings of vegetable amaranth Plant Foods Hum Nutr 58 1-8
[6]  
Bressani R(2009)Dietary fiber and other functional components in two varieties of crude and extruded kiwicha ( J Cereal Sci 49 219-224
[7]  
Caselato-Sousa VM(2002)) Nahrung-Food 46 184-186
[8]  
Amaya-Farfán J(2011)Antioxidant activity of ethanolic extracts of amaranth seeds J Food Sci 76 560-567
[9]  
Gupta S(2012)Antioxidant and antidiabetic properties of condensed tannins in acetonic extract of selected raw and processed indigenous food ingredients from Kenya LWT- Food Sci Technol 45 269-276
[10]  
Prakash J(2006)Total phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed Kenyan indigenous food ingredients Food Chem 94 47-52
12345678910