کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4515653 1624896 2015 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
High pressure processing manipulated buckwheat antioxidant activity, anti-adipogenic properties and starch digestibility
ترجمه فارسی عنوان
پردازش فشار بالا دستکاری فعالیت آنتی اکسیدانی گندم سیاه، خواص ضد عفونی کننده و هضم نشاسته
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
چکیده انگلیسی


• HPP under different conditions led to starch particles showing different digestions patterns.
• HPP at 45 °C had lower starch digestion rate due to the formation of amylose–lipids complex.
• HPP treatment enhanced antioxidant activity of buckwheat.
• Extract of buckwheat after HPP at 45 °C demonstrated significant anti-adipogenic effect.

Effect of high pressure processing (HPP) on buckwheat nutritional properties is investigated in this study. The results indicated that the digestion of buckwheat starches of untreated and HPP treated at room temperature (RT) showed an “internal corrosion” pattern. However, an “exocorrosion” digestion behavior was observed for the starches of HPP treated sample at 45 °C, which might be due to the formation of amylose–lipid complexes during the process as revealed by X-ray diffraction (XRD). HPP treatment at 45 °C increased the antioxidant activity of the buckwheat as measured using 1,1′-diphenyl-2-picrylhydrazylvalue (DPPH) and iron chelating capacity (ICC) compared to untreated sample (P < 0.05), which might be associated with the release of bound phenolic compounds. More importantly, this is the first study to investigate the ability of buckwheat extract for inhibiting the formation of fat droplets using a C3H10T1/2 mesenchymal stem cell line, and found that the extract of buckwheat after HPP treatment at 45 °C demonstrated significant anti-adipogenic effects. This study suggested the HPP treatment at an increased temperature (45 °C) achieved a better nutritional value of the buckwheat than both untreated and treated at RT.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 66, November 2015, Pages 31–36
نویسندگان
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