Extractability of antioxidants from legume seed flour after cooking and in vitro gastrointestinal digestion in comparison with methanolic extraction of the unprocessed flour
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2013
Authors
Stanisavljević, NemanjaJovanović, Živko
Cupić, Tihomir
Lukić, Jovanka
Miljus Dukić, Jovanka
Radović, Svetlana
Mikić, Aleksandar
Article (Published version)
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Antioxidant activities were studied in methanolic and water extracts of nonprocessed, cooked and in vitro enzymatically digested seed flour, as well as in total protein hydrolysates and small peptide fractions ( lt 3 and lt 10kDa) of three pea and five grass pea cultivars. The antioxidative properties were determined by three spectrophotometric methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, Folin-Ciocalteu (FC) reducing capacity assay and H2O2 scavenging. We also applied one luminometric assay for hydroxyl radical scavenging. The study showed that cooking and enzymatic digestion strongly enhanced the release of phenolic compounds in methanolic extracts of four analysed cultivars. Scavenging activity against DPPH radical, hydroxyl radical and hydrogen peroxide was increased in majority of analysed flour specimens subjected to processing. Our findings indicate that, besides the phenolic compounds, the small peptide fraction, especially the MW lt 3kDa, in methan...olic and aqueous extracts of cooked and digested seed flour significantly contribute to free radical and hydrogen peroxide scavenging activity in all investigated cultivars. Our data strongly suggest that simple cooking treatment and in vitro digestion of seed flour applied prior to extraction with methanol could improve antioxidative activity of obtained extracts.
Keywords:
protein hydrolysates / phenolics / legume seeds / enzymatic digestion / cooking / Antioxidant activitySource:
International Journal of Food Science and Technology, 2013, 48, 10, 2096-2104Publisher:
- Wiley-Blackwell, Hoboken
Funding / projects:
- The Role of Transcription Factors and Small RNAs in Abiotic Stress Response in Plants and Genetic Diversity of Plant Species Important for Agriculture and Biotechnology (RS-MESTD-Basic Research (BR or ON)-173005)
- EU programme SEE-ERA.NET plus under the EU Seventh Framework Programme (FP7) [SEELEGUMES 168]
DOI: 10.1111/ijfs.12191
ISSN: 0950-5423
WoS: 000324380300014
Scopus: 2-s2.0-84884206809
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Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Stanisavljević, Nemanja AU - Jovanović, Živko AU - Cupić, Tihomir AU - Lukić, Jovanka AU - Miljus Dukić, Jovanka AU - Radović, Svetlana AU - Mikić, Aleksandar PY - 2013 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/626 AB - Antioxidant activities were studied in methanolic and water extracts of nonprocessed, cooked and in vitro enzymatically digested seed flour, as well as in total protein hydrolysates and small peptide fractions ( lt 3 and lt 10kDa) of three pea and five grass pea cultivars. The antioxidative properties were determined by three spectrophotometric methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, Folin-Ciocalteu (FC) reducing capacity assay and H2O2 scavenging. We also applied one luminometric assay for hydroxyl radical scavenging. The study showed that cooking and enzymatic digestion strongly enhanced the release of phenolic compounds in methanolic extracts of four analysed cultivars. Scavenging activity against DPPH radical, hydroxyl radical and hydrogen peroxide was increased in majority of analysed flour specimens subjected to processing. Our findings indicate that, besides the phenolic compounds, the small peptide fraction, especially the MW lt 3kDa, in methanolic and aqueous extracts of cooked and digested seed flour significantly contribute to free radical and hydrogen peroxide scavenging activity in all investigated cultivars. Our data strongly suggest that simple cooking treatment and in vitro digestion of seed flour applied prior to extraction with methanol could improve antioxidative activity of obtained extracts. PB - Wiley-Blackwell, Hoboken T2 - International Journal of Food Science and Technology T1 - Extractability of antioxidants from legume seed flour after cooking and in vitro gastrointestinal digestion in comparison with methanolic extraction of the unprocessed flour EP - 2104 IS - 10 SP - 2096 VL - 48 DO - 10.1111/ijfs.12191 ER -
@article{ author = "Stanisavljević, Nemanja and Jovanović, Živko and Cupić, Tihomir and Lukić, Jovanka and Miljus Dukić, Jovanka and Radović, Svetlana and Mikić, Aleksandar", year = "2013", abstract = "Antioxidant activities were studied in methanolic and water extracts of nonprocessed, cooked and in vitro enzymatically digested seed flour, as well as in total protein hydrolysates and small peptide fractions ( lt 3 and lt 10kDa) of three pea and five grass pea cultivars. The antioxidative properties were determined by three spectrophotometric methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, Folin-Ciocalteu (FC) reducing capacity assay and H2O2 scavenging. We also applied one luminometric assay for hydroxyl radical scavenging. The study showed that cooking and enzymatic digestion strongly enhanced the release of phenolic compounds in methanolic extracts of four analysed cultivars. Scavenging activity against DPPH radical, hydroxyl radical and hydrogen peroxide was increased in majority of analysed flour specimens subjected to processing. Our findings indicate that, besides the phenolic compounds, the small peptide fraction, especially the MW lt 3kDa, in methanolic and aqueous extracts of cooked and digested seed flour significantly contribute to free radical and hydrogen peroxide scavenging activity in all investigated cultivars. Our data strongly suggest that simple cooking treatment and in vitro digestion of seed flour applied prior to extraction with methanol could improve antioxidative activity of obtained extracts.", publisher = "Wiley-Blackwell, Hoboken", journal = "International Journal of Food Science and Technology", title = "Extractability of antioxidants from legume seed flour after cooking and in vitro gastrointestinal digestion in comparison with methanolic extraction of the unprocessed flour", pages = "2104-2096", number = "10", volume = "48", doi = "10.1111/ijfs.12191" }
Stanisavljević, N., Jovanović, Ž., Cupić, T., Lukić, J., Miljus Dukić, J., Radović, S.,& Mikić, A.. (2013). Extractability of antioxidants from legume seed flour after cooking and in vitro gastrointestinal digestion in comparison with methanolic extraction of the unprocessed flour. in International Journal of Food Science and Technology Wiley-Blackwell, Hoboken., 48(10), 2096-2104. https://doi.org/10.1111/ijfs.12191
Stanisavljević N, Jovanović Ž, Cupić T, Lukić J, Miljus Dukić J, Radović S, Mikić A. Extractability of antioxidants from legume seed flour after cooking and in vitro gastrointestinal digestion in comparison with methanolic extraction of the unprocessed flour. in International Journal of Food Science and Technology. 2013;48(10):2096-2104. doi:10.1111/ijfs.12191 .
Stanisavljević, Nemanja, Jovanović, Živko, Cupić, Tihomir, Lukić, Jovanka, Miljus Dukić, Jovanka, Radović, Svetlana, Mikić, Aleksandar, "Extractability of antioxidants from legume seed flour after cooking and in vitro gastrointestinal digestion in comparison with methanolic extraction of the unprocessed flour" in International Journal of Food Science and Technology, 48, no. 10 (2013):2096-2104, https://doi.org/10.1111/ijfs.12191 . .