کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585392 | 1492038 | 2018 | 31 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat
ترجمه فارسی عنوان
خواص ترکیب و آنتی اکسیدانی محصولات غنی از آنتوسیانین تهیه شده از گندم بنفش
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کلمات کلیدی
گندم بنفش ترکیب آنتوسیانین، سبوس گندم، پودر غنی از آنتوسیانین،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Demands for anthocyanin-rich ingredients are steadily growing due to their positive functions in human health and food coloration. Commercially available purple wheat was evaluated as a source of functional ingredients based on anthocyanin composition and antioxidant properties. Anthocyanins were concentrated in the bran fraction by about 2-fold and then the bran was further processed into anthocyanin-rich powder using ethanol extraction and column purification. Batch studies showed that anthocyanin concentration factor increased by about 81- to 135-fold in the powder depending on batch size. Characterization of anthocyanins with a triple quad mass spectrometry showed a complex anthocyanin profile with 5 pigments making up 93-96% of the total anthocyanin content. These pigments were cyanidin-3-glucoside, cyanidin-3-(6-malonyl glucoside), cyanidin-3-rutinoside, peonidin-3-glucoside and peonidin-3-(6-malonylglucoside) but their concentrations varied between bran and powder. The purple wheat bran and powder exhibited exceptional antioxidant capacity based on scavenging of DPPH, ABTS and peroxyl radicals holding a promise as functional ingredients.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 254, 15 July 2018, Pages 13-19
Journal: Food Chemistry - Volume 254, 15 July 2018, Pages 13-19
نویسندگان
El-Sayed M. Abdel-Aal, Pierre Hucl, Iwona Rabalski,