In vitro Bioaccessibility of Proteins, Phenolics, Flavonoids and Antioxidant Activity of Amaranthus viridis.

Autor: Silva AD; Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III, Curitiba, Paraná, 80210-170, Brazil. Ads_alisson@hotmail.com., Ávila S; Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III, Curitiba, Paraná, 80210-170, Brazil., Küster RT; Graduate Program in Nutrition, Health Science Sector, Federal University of Paraná, Campus III, , Curitiba, Paraná, 80210-170, Brazil., Dos Santos MP; Postgraduate Program in Chemistry, Federal University of Paraná, Curitiba, Paraná, 81531-980, Brazil., Grassi MT; Chemistry Department, Polytechnic Center, Federal University of Paraná, Curitiba, Paraná, 81530-000, Brazil., de Queiroz Pereira Pinto C; Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III, Curitiba, Paraná, 80210-170, Brazil., Miguel OG; Postgraduate Program in Food and Nutrition, Farmacy Department, Health Science Sector, Federal University of Paraná, Campus III, Curitiba, Paraná, 80210-170, Brazil., Ferreira SMR; Postgraduate Program in Food and Nutrition. Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III, Curitiba, Paraná, 80210-170, Brazil.
Jazyk: angličtina
Zdroj: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2021 Dec; Vol. 76 (4), pp. 478-486. Date of Electronic Publication: 2021 Oct 12.
DOI: 10.1007/s11130-021-00924-5
Abstrakt: The aim of this study was to investigate the chemical composition, mineral content and report the effect of gastrointestinal digestion on the proteins, phenolics, flavonoids and antioxidant activity of morphological parts of Amaranthus viridis (AV). The macronutrients found in the greatest quantity were proteins (leave, inflorescence and seeds) and fiber (roots and stem). The main minerals were calcium, potassium, iron and zinc. All the plant parts showed total phenolic (TPC) and total flavonoid (TFC) compounds that were correlated with antioxidant capacity (DPPH, ABTS and FRAP); the leaves and inflorescence presented the greatest potential. The antioxidant compounds from the leaves, inflorescence and roots decreased after static in vitro digestion, while the TPC and TFC of the digested seeds increased by more than 55%. Approximately 90% of the protein content was bioaccessible. To the best of our knowledge, for the first time, the bioaccessibility of proteins, phenolics, flavonoids and antioxidant activity of the leave, inflorescence, seeds, roots and stem from AV were reported. Taking into consideration the excellent nutritional properties, the morphological parts of the plant can be potentially explored as a source of protein, fiber, minerals and antioxidant compounds.
(© 2021. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)
Databáze: MEDLINE
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