Phenolic acids in seeds and products obtained from Amaranthus cruentus
2012
Ogrodowska, D., University of Warmia & Mazury in Olsztyn, Olsztyn (Poland) | Czaplicki, S., University of Warmia & Mazury in Olsztyn, Olsztyn (Poland) | Zadernowski, R., University of Warmia & Mazury in Olsztyn, Olsztyn (Poland) | Mattila, P., University of Warmia & Mazury in Olsztyn, Olsztyn (Poland) | Hellström, J., University of Warmia & Mazury in Olsztyn, Olsztyn (Poland) | Naczk, M., University of Warmia & Mazury in Olsztyn, Olsztyn (Poland)
Several classes of chemical substances like phenolic acids, squalene, tocopherols or sterols are found in non-saponifiable lipid fraction of amaranth seeds. The aim of this study was to investigate phenolic acids and total phenolic compounds contents in seeds of amaranth (Amaranthus cruentus). Several amaranth-based products like expanded seeds (popping) and flakes were also investigated. The total content of phenolics in seeds was in range between 272.6 mg per kg and 615.3 mg per kg dry matter (d.m.). The DPPH free radical-scavenging ability of the seeds ranged from 11 060 micro mol per kg to 15 330 micro mol per kg d.m. Phenolic acid composition was determined by high performance liquid chromatography-based method. The total content of phenolic acids ranged from 286 mg per kg to 384 mg per kg in seeds. Seven different phenolic acids were identified. Ferulic, vanillic and p-hydroxybenzoic acids were the major phenolic acids determined in amaranth seeds. There was a significant difference in phenolic acids in popping and flakes, but not in case of ferulic acid. In this experiment, the cultivation area affected the sum of phenolic acids contents, showing significant differences in the areas of Nowy Gaj, Laziska and Piaski Górne. Results showed that differences in individual phenolic acids contents are statistically random and not connected with cultivation area.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Agricultural Knowledge and Innovation Institute