Evaluation of antioxidant activity of amaranth (Amaranthus cruentus) grain and by-products (flour, popping, cereal).
The objective of our study was evaluation antioxidant activity of Amaranthus cruentus grain and by-products (flour, cereals and popping). The evaluation was performed by FRAP, DPPH and ABTS methods. FRAP and ABTS assays gave comparable results, DPPH method gave lower values. Among by-products cereal had the highest activity as the least processed product. Additionally, antioxidant capacities of two cultivars of amaranth (varieties Aztek and Rawa) were compared and the influence of grain soaking on antioxidant properties was taken into account. It was found, that soaking decreased antioxidant activity of amaranth seed.
Paśko
Paweł
P
Department of Food Chemistry and Nutrition, The Jagiellonian University, Medical College, 30-688 Kraków. paskopaw@poczta.fm
Bartoń
Henryk
H
Fołta
Maria
M
Gwizdz
Jadwiga
J
D027721:Amaranthus / Q000737:chemistry / Q000145:classification / Q000378:metabolism*; D000596:Amino Acids / Q000032:analysis / Q000737:chemistry; D000975:Antioxidants / Q000145:classification / Q000378:metabolism*; D002523:Edible Grain / Q000737:chemistry / Q000378:metabolism*; D005433:Flour / Q000032:analysis*; D005502:Food / Q000592:standards; D016166:Free Radical Scavengers / Q000032:analysis / Q000378:metabolism; D018514:Plant Structures / Q000737:chemistry / Q000378:metabolism*; D012639:Seeds / Q000378:metabolism*
D000596:Amino Acids; D000975:Antioxidants; D016166:Free Radical Scavengers