Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth

Paśko, Paweł; Bartoń, H.; Zagrodzki, Paweł; Gorinstein, Shela; Fołta, Maria; Zachwieja, Z.

doi:10.1016/j.foodchem.2009.01.037

Cited by 347 publications

(272 citation statements)

References 26 publications

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“…Total phenolic content (TPC) was estimated colorimetrically using Folin-Ciocalteu reagent according to Paśko et al (2009) with some modifications. Total phenols assay was conducted by mixing 15 ml of de-ionized water, 0.5 ml of extracts, 3.75 ml 20 % sodium carbonate and 1.25 ml undiluted Folin-Ciocalteu reagent.…”

Section: Determination Of Total Phenolic Content (Tpc)mentioning

confidence: 99%

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

et al. 2015

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In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15 % DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).

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Section: Determination Of Total Phenolic Content (Tpc)mentioning

confidence: 99%

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

et al. 2015

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“…Because of the high level of linoleic acid (ω-6) and the low level of α-linolenic acid (ω-3), amaranth oil has an ω-6/ω-3 fatty acids ratio of 50:1 (Gebhardt et al 2007). Nevertheless, amaranth grain contains significant levels of phytochemicals, such as flavonoids, phenolic acids, vitamins and other compounds with antioxidant properties (Pasko et al 2009). An important component of amaranth seed oil is squalene, a poly-unsaturated triterpene hydrocarbon, which affects cholesterol biosynthesis.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of fatty acid composition among selected amaranth grains grown in two consecutive years

et al. 2013

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The oil of amaranth grain (Amaranthus spp.) is a rich source of poly-unsaturated fatty acids. In this study, we tested 10 amaranth samples representing two species (Amaranthus cruentus and Amaranthus hypochondriacus) in two consecutive years (2010, 2011). Grain oils were analysed by gas chromatography for their fatty acids profile. In 2010, oil content ranged from 6.4-8.2% for A. cruentus and 6.3-7.9% for A. hypochondriacus. In 2011, the level was 7.1-8.2% and 6.6-8.7% for A. cruentus and A. hypochondriacus, respectively. Linoleic, palmitic, and oleic acids were dominant fatty acids in all of the oil samples. The essential linoleic acid level was 33.3-38.7% (A. cruentus) and 31.7-47.5% (A. hypochondriacus) in 2010 and 34.6-39.9% (A. cruentus) and 34-44.5% (A. hypochondriacus) in 2011. The minority fatty acids, i.e. stearic, α-linolenic, and arachidic acids were also observed. Eicosenoic and behenic acids were present in the grain in trace amounts. Statistical evaluation showed a significant effect of year and species of amaranth on the levels of certain fatty acids. There was a strong positive correlation between oil content and oleic acid, and a negative correlation between oleic acid and either of the other two fatty acids, linoleic and α-linolenic ones.

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“…Total phenolic compounds (TPC) were determined using the Follin-Ciocalteu reagent. The analytical procedure was performed as described earlier (Paśko et al 2009) with some modifications. The absorbance was measured at 725 nm using a UV/VIS laboratory spectrophotometer (Synergy 2, Bio Tek Instruments).…”

Section: Instrumentationmentioning

confidence: 99%

Traditional versus modern apple cultivars – a comparison of juice composition

Dobrowolska−Iwanek

Gąstoł

Adamska

et al. 2015

Folia Horticulturae

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Apples are rich in components that are important for human health, such as polyphenols, organic acids and microelements, but their chemical composition varies with different apple cultivars. We aimed to find out if there is any superiority in traditionally grown apple cultivars in terms of their fruits’ bioactive components content. Juice from two traditionally grown apple cultivars, ‘Mutsu’ and ‘Reinette Simirenko’, was compared to eight popular apple cultivars, ‘Jonagold’, ‘Jonagold Decosta’, ‘Jonica’, ‘Šampion’, ‘Gloster’, ‘Elise’, ‘Golden Delicious’ and ‘Rubin’, and the results are presented. In the study we determined several major and minor nutrient elements, organic acids, phenolic content as well as the antioxidant activity of apple juice made from different cultivars, both modern and traditionally grown. Antioxidant activity determined as FRAP varied from 1.12 (‘Elise’) to 12.10 (‘Jonagold’) mmol Fe dm-3. The concentration of polyphenols fell between 0.16 (‘Elise’) and 1.30 (‘Jonagold’) mg ml-1 gallic acid equivalent. Malic acid concentration was highest in ‘Reinette Simirenko’ and ‘Mutsu’ (6.58 and 5.84 g dm-3, respectively) and lowest for ‘Jonagold’ (3.73 g dm-3). The microelement concentrations for the apple cultivar juices were as follows: 8-24 mg dm-3 for Na, 567-1022 mg dm-3 for K, 26.9-59.4 mg dm-3 for Mg and 0.105-0.201 mg dm-3 for Zn. Statistical analysis confirmed a highly positive correlation between total polyphenols and antioxidant activity (r = 0.98, p = 0.001). The study revealed that modern apples had the same or higher value of bioactive compounds in comparison to the older varieties. The highest pro-health activity among the investigated apple cultivars was found in the ‘Jonagold’ and ‘Rubin’ cultivars. Other studied cultivars - with the exception of the older ones, ‘Reinette Simirenko’ and ‘Mutsu’ - had much smaller pro-health activity. Therefore, ‘Reinette Simirenko’ and ‘Mutsu’ can be a worthwhile alternative for consumers in the future.

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Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth

Cited by 347 publications

References 26 publications

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

Evaluation of fatty acid composition among selected amaranth grains grown in two consecutive years

Traditional versus modern apple cultivars – a comparison of juice composition

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