title: Influence of Protein-Phenolic Complex on the Antioxidant Capacity of Flaxseed (Linum usitatissimum L.) Products.
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.
authors.affiliation: Faculty of Food Engineering, University of Campinas, UNICAMP , Monteiro Lobato 80, 13083-862 Campinas, São Paulo Brazil.
authors.forename: Fernanda
authors.initials: F
authors.lastname: Guimarães Drummond E Silva
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC) , Nicolás Cabrera 9, 28049 Madrid, Spain.
authors.forename: Beatriz
authors.initials: B
authors.lastname: Miralles
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC) , Nicolás Cabrera 9, 28049 Madrid, Spain.
authors.forename: Blanca
authors.initials: B
authors.lastname: Hernández-Ledesma
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC) , Nicolás Cabrera 9, 28049 Madrid, Spain.
authors.forename: Lourdes
authors.initials: L
authors.lastname: Amigo
authors.affiliation: Faculty of Food Engineering, University of Campinas, UNICAMP , Monteiro Lobato 80, 13083-862 Campinas, São Paulo Brazil.|Apex Science Analytical Consulting , Av. Marechal Rondon 2148, 13070-175, Campinas, São Paulo Brazil.
authors.forename: Amadeu Hoshi
authors.initials: AH
authors.lastname: Iglesias
authors.affiliation: Faculty of Food Engineering, University of Campinas, UNICAMP , Monteiro Lobato 80, 13083-862 Campinas, São Paulo Brazil.
authors.forename: Felix Guillermo
authors.initials: FG
authors.lastname: Reyes Reyes
authors.affiliation: Faculty of Food Engineering, University of Campinas, UNICAMP , Monteiro Lobato 80, 13083-862 Campinas, São Paulo Brazil.
authors.forename: Flavia Maria
authors.identifier: http://orcid.org/0000-0002-0289-6424
authors.initials: FM
authors.lastname: Netto
mesh_terms: D000975:Antioxidants / Q000737:chemistry* / Q000378:metabolism; D019597:Flax / Q000737:chemistry* / Q000378:metabolism; D041981:Gastrointestinal Tract / Q000378:metabolism; D006801:Humans; D006868:Hydrolysis; D013058:Mass Spectrometry; D008954:Models, Biological; D010636:Phenols / Q000737:chemistry* / Q000378:metabolism; D010936:Plant Extracts / Q000737:chemistry* / Q000378:metabolism; D010940:Plant Proteins / Q000737:chemistry* / Q000378:metabolism; D012639:Seeds / Q000737:chemistry* / Q000378:metabolism
chemical_list: D000975:Antioxidants; D010636:Phenols; D010936:Plant Extracts; D010940:Plant Proteins
keywords: antioxidant capacity; enzymatic hydrolysis; flaxseed; phenolic compounds; protein; simulated gastrointestinal digestion