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Type: Artigo
Title: Influence of protein–phenolic complex on the antioxidant capacity of flaxseed (linum usitatissimum l.) products
Author: Silva, Fernanda Guimaraes Drummond e
Miralles, Beatriz
Hernandez-Ledesma, Blanca
Amigo, Lourdes
Iglesias, Amadeu Hoshi
Reyes, Felix Guillermo Reyes
Maria Netto, Flavia
Abstract: The impact of the naturally present phenolic compounds and/or proteins on the antioxidant capacity of flaxseed products (phenolic fraction, protein concentrates, and hydrolysates) before and after simulated gastrointestinal digestion was studied. For that, whole and phenolic reduced products were assessed. Four glycosylated phenolic compounds (secoisolariciresinol and ferulic, p-coumaric, and caffeic acids) were identified in flaxseed products. Phenolic fraction exerts the highest antioxidant capacity that increased by alkaline hydrolysis and by simulated gastrointestinal digestion. The action of Alcalase and digestive enzymes resulted in an increase of the antioxidant capacity of whole and phenolic reduced products. Principal component analysis showed that proteinaceous samples act as antioxidant is by H+ transfer, while those samples containing phenolic compounds exert their effects by both electron donation and H+ transfer mechanisms. Protein/peptide–phenolic complexation, confirmed by fluorescence spectra, exerted a positive effect on the antioxidant capacity, mainly in protein concentrates
Subject: Compostos fenólicos
Country: Estados Unidos
Editor: American Chemical Society
Rights: Fechado
Identifier DOI: 10.1021/acs.jafc.6b04639
Date Issue: 2017
Appears in Collections:FEA - Artigos e Outros Documentos

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