Simple cooking and in vitro gastrointestinal digestion improves antioxidant activity of legume seed flour extracts
2013
Аутори
Stanisavljević, NemanjaJovanović, Živko
Čupić, Tihomir
Lukić, Jovanka
Miljuš-Đukić, Jovanka
Radović, Svetlana
Mikić, Aleksandar
Maksimović, Vesna
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Antioxidant activities and phenolic contents were studied in methanolic and water extracts of non-processed, cooked and in vitro enzymatically digested seed flour. Antioxidant activities of total protein hydrolysates and small peptide fractions (MW<3kDa and MW<3kDa) isolated from seed were also determined. Study showed that cooking and enzymatic digestion strongly enhanced release of phenolic compounds. Scavenging activity against 2,2-diphenyl-1-picryhydrazyl radical (DPPH•), hydroxyl radical and hydrogen peroxide were also increased. Protein hydrolysates especially MW<3kDa fraction possess significant antioxidative potential. Taken together our findings indicate that in methanolic and water extracts of cooked and digested seed flour small peptide fraction, beside phenolic compounds, can also significantly contribute to free radical and hydrogen peroxide scavenging activity.
Кључне речи:
in vitro gastrointestinal digestion / antioxidant activity / legumes / legume seed flour / legume flour / extractsИзвор:
Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad, 2013, 63-63Издавач:
- International Legume Society
- Novi Sad : Institute of Field and Vegetable Crops
Финансирање / пројекти:
- Молекуларни механизми одговора биљака на абиотички стрес-улога транскрипционих фактора и малих РНК и анализа генетичког диверзитета биљних култура од интереса за пољопривреду и биотехнологију (RS-MESTD-Basic Research (BR or ON)-173005)
- "Sustainable preservation of indigenous South East European legumes and their traditional food and feed products", (SEELEGUMES) within the EU SEE-ERA.PLUS Net programme, 2010-2011
Колекције
Институција/група
FiVeRTY - CONF AU - Stanisavljević, Nemanja AU - Jovanović, Živko AU - Čupić, Tihomir AU - Lukić, Jovanka AU - Miljuš-Đukić, Jovanka AU - Radović, Svetlana AU - Mikić, Aleksandar AU - Maksimović, Vesna PY - 2013 UR - http://fiver.ifvcns.rs/handle/123456789/2998 AB - Antioxidant activities and phenolic contents were studied in methanolic and water extracts of non-processed, cooked and in vitro enzymatically digested seed flour. Antioxidant activities of total protein hydrolysates and small peptide fractions (MW<3kDa and MW<3kDa) isolated from seed were also determined. Study showed that cooking and enzymatic digestion strongly enhanced release of phenolic compounds. Scavenging activity against 2,2-diphenyl-1-picryhydrazyl radical (DPPH•), hydroxyl radical and hydrogen peroxide were also increased. Protein hydrolysates especially MW<3kDa fraction possess significant antioxidative potential. Taken together our findings indicate that in methanolic and water extracts of cooked and digested seed flour small peptide fraction, beside phenolic compounds, can also significantly contribute to free radical and hydrogen peroxide scavenging activity. PB - International Legume Society PB - Novi Sad : Institute of Field and Vegetable Crops C3 - Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad T1 - Simple cooking and in vitro gastrointestinal digestion improves antioxidant activity of legume seed flour extracts EP - 63 SP - 63 UR - https://hdl.handle.net/21.15107/rcub_fiver_2998 ER -
@conference{ author = "Stanisavljević, Nemanja and Jovanović, Živko and Čupić, Tihomir and Lukić, Jovanka and Miljuš-Đukić, Jovanka and Radović, Svetlana and Mikić, Aleksandar and Maksimović, Vesna", year = "2013", abstract = "Antioxidant activities and phenolic contents were studied in methanolic and water extracts of non-processed, cooked and in vitro enzymatically digested seed flour. Antioxidant activities of total protein hydrolysates and small peptide fractions (MW<3kDa and MW<3kDa) isolated from seed were also determined. Study showed that cooking and enzymatic digestion strongly enhanced release of phenolic compounds. Scavenging activity against 2,2-diphenyl-1-picryhydrazyl radical (DPPH•), hydroxyl radical and hydrogen peroxide were also increased. Protein hydrolysates especially MW<3kDa fraction possess significant antioxidative potential. Taken together our findings indicate that in methanolic and water extracts of cooked and digested seed flour small peptide fraction, beside phenolic compounds, can also significantly contribute to free radical and hydrogen peroxide scavenging activity.", publisher = "International Legume Society, Novi Sad : Institute of Field and Vegetable Crops", journal = "Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad", title = "Simple cooking and in vitro gastrointestinal digestion improves antioxidant activity of legume seed flour extracts", pages = "63-63", url = "https://hdl.handle.net/21.15107/rcub_fiver_2998" }
Stanisavljević, N., Jovanović, Ž., Čupić, T., Lukić, J., Miljuš-Đukić, J., Radović, S., Mikić, A.,& Maksimović, V.. (2013). Simple cooking and in vitro gastrointestinal digestion improves antioxidant activity of legume seed flour extracts. in Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad International Legume Society., 63-63. https://hdl.handle.net/21.15107/rcub_fiver_2998
Stanisavljević N, Jovanović Ž, Čupić T, Lukić J, Miljuš-Đukić J, Radović S, Mikić A, Maksimović V. Simple cooking and in vitro gastrointestinal digestion improves antioxidant activity of legume seed flour extracts. in Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad. 2013;:63-63. https://hdl.handle.net/21.15107/rcub_fiver_2998 .
Stanisavljević, Nemanja, Jovanović, Živko, Čupić, Tihomir, Lukić, Jovanka, Miljuš-Đukić, Jovanka, Radović, Svetlana, Mikić, Aleksandar, Maksimović, Vesna, "Simple cooking and in vitro gastrointestinal digestion improves antioxidant activity of legume seed flour extracts" in Book of Abstracts, 1st Legume Society Conference 2013: A Legume Odyssey, 9-11 May 2013, Novi Sad (2013):63-63, https://hdl.handle.net/21.15107/rcub_fiver_2998 .