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In Vitro Screening of Bioactive Compounds in some Gluten-Free Plants

Author:
Drzewiecki, Jerzy, Martinez-Ayala, Alma Leticia, Lozano-Grande, María A, Leontowicz, Hanna, Leontowicz, Maria, Jastrzebski, Zenon, Pasko, Pawel, Gorinstein, Shela
Source:
Applied biochemistry and biotechnology 2018 v.186 no.4 pp. 847-860
ISSN:
0273-2289
Subject:
Fourier transform infrared spectroscopy, amides, antioxidant activity, antioxidants, bioactive compounds, buckwheat, electrophoresis, flour, gluten-free foods, pseudocereals, roasting, screening
Abstract:
Electrophoretic, antioxidant, and FTIR profiles of some varieties of amaranth, quinoa, and buckwheat seeds and their by products were compared. Water extracts of these products were evaluated by the Folin–Ciocalteau method in order to determine total phenolic content. The antioxidant activities were determined by 2,2′-azobis-2-methyl-propanimidamide, ferric-reducing/antioxidant power, and cupric reducing antioxidant capacity radical scavenging assays. FTIR spectra showed the secondary structure of pseudocereals in the ranges of amides I, II, and III shifts. Results of evaluated methods could be used to control several products (seeds, flours, extracts, flakes, roasting) with high phenolic content and antioxidant activity suitable for supplementation in food applications. Graphical Abstract ᅟ
Agid:
6199628