کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4564637 1330944 2010 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds
چکیده انگلیسی

The antioxidant activity and the relationship between total antioxidant activity and the main classes of antioxidants in the seeds of bitter and sweet Chenopodium quinoa seeds were measured before and after boiling, in order to establish which one showed the best antioxidant property and how a traditional cooking method could affect it. Our results, obtained by using DPPH (1,1-diphenyl-2-picrilhydrazyl) and FRAP (Ferric Reducing/Antioxidant Power) methods, showed that antioxidant activity of bitter seeds was higher than that of sweet seeds. This activity principally depended on phenols and flavonoids in bitter seeds, while it was mainly due to phenol, flavonoid and carotenoid compounds in sweet seeds. Moreover, boiling caused a significant loss of antioxidant capacity in water.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 43, Issue 3, April 2010, Pages 447–451
نویسندگان
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