In vitro Bioaccessibility of Proteins, Phenolics, Flavonoids and Antioxidant Activity of Amaranthus viridis
The aim of this study was to investigate the chemical composition, mineral content and report the effect of gastrointestinal digestion on the proteins, phenolics, flavonoids and antioxidant activity of morphological parts of Amaranthus viridis (AV). The macronutrients found in the greatest quantity...
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| Veröffentlicht in: | Plant foods for human nutrition (Dordrecht) 2021-12, Vol.76 (4), p.478-486 |
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| creator | Silva, Alisson David Ávila, Suelen Küster, Renata Tulio dos Santos, Mayara Padovan Grassi, Marco Tadeu de Queiroz Pereira Pinto, Christiane Miguel, Obdulio Gomes Ferreira, Sila Mary Rodrigues |
| description | The aim of this study was to investigate the chemical composition, mineral content and report the effect of gastrointestinal digestion on the proteins, phenolics, flavonoids and antioxidant activity of morphological parts of
Amaranthus viridis
(AV). The macronutrients found in the greatest quantity were proteins (leave, inflorescence and seeds) and fiber (roots and stem). The main minerals were calcium, potassium, iron and zinc. All the plant parts showed total phenolic (TPC) and total flavonoid (TFC) compounds that were correlated with antioxidant capacity (DPPH, ABTS and FRAP); the leaves and inflorescence presented the greatest potential. The antioxidant compounds from the leaves, inflorescence and roots decreased after static
in vitro
digestion, while the TPC and TFC of the digested seeds increased by more than 55%. Approximately 90% of the protein content was bioaccessible. To the best of our knowledge, for the first time, the bioaccessibility of proteins, phenolics, flavonoids and antioxidant activity of the leave, inflorescence, seeds, roots and stem from AV were reported. Taking into consideration the excellent nutritional properties, the morphological parts of the plant can be potentially explored as a source of protein, fiber, minerals and antioxidant compounds. |
| doi_str_mv | 10.1007/s11130-021-00924-5 |
| format | Article |
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Amaranthus viridis
(AV). The macronutrients found in the greatest quantity were proteins (leave, inflorescence and seeds) and fiber (roots and stem). The main minerals were calcium, potassium, iron and zinc. All the plant parts showed total phenolic (TPC) and total flavonoid (TFC) compounds that were correlated with antioxidant capacity (DPPH, ABTS and FRAP); the leaves and inflorescence presented the greatest potential. The antioxidant compounds from the leaves, inflorescence and roots decreased after static
in vitro
digestion, while the TPC and TFC of the digested seeds increased by more than 55%. Approximately 90% of the protein content was bioaccessible. To the best of our knowledge, for the first time, the bioaccessibility of proteins, phenolics, flavonoids and antioxidant activity of the leave, inflorescence, seeds, roots and stem from AV were reported. Taking into consideration the excellent nutritional properties, the morphological parts of the plant can be potentially explored as a source of protein, fiber, minerals and antioxidant compounds.</description><identifier>ISSN: 0921-9668</identifier><identifier>EISSN: 1573-9104</identifier><identifier>DOI: 10.1007/s11130-021-00924-5</identifier><identifier>PMID: 34642829</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Amaranthus ; Amaranthus viridis ; Antioxidants ; Bioavailability ; Chemical composition ; Chemistry ; Chemistry and Materials Science ; Chemistry, Applied ; Chemistry/Food Science ; Digestion ; Digestive system ; Ecology ; Flavonoids ; Food Science ; Food Science & Technology ; Gastrointestinal tract ; Leaves ; Life Sciences & Biomedicine ; Minerals ; Morphology ; Nutrition ; Nutrition & Dietetics ; Original Paper ; Phenolic compounds ; Phenols ; Physical Sciences ; Phytochemicals ; Plant Extracts ; Plant Physiology ; Plant Sciences ; Proteins ; Roots ; Science & Technology ; Seeds ; Stems</subject><ispartof>Plant foods for human nutrition (Dordrecht), 2021-12, Vol.76 (4), p.478-486</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021</rights><rights>2021. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.</rights><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>true</woscitedreferencessubscribed><woscitedreferencescount>13</woscitedreferencescount><woscitedreferencesoriginalsourcerecordid>wos000706556200001</woscitedreferencesoriginalsourcerecordid><citedby>FETCH-LOGICAL-c375t-fa2806bcd0cf167692cf63d5ca93d8b6fff06d2cff794703e195f3784cf05bd13</citedby><cites>FETCH-LOGICAL-c375t-fa2806bcd0cf167692cf63d5ca93d8b6fff06d2cff794703e195f3784cf05bd13</cites><orcidid>0000-0002-1134-8227 ; 0000-0002-3776-1968</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11130-021-00924-5$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11130-021-00924-5$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>315,781,785,27928,27929,39262,41492,42561,51323</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/34642829$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Silva, Alisson David</creatorcontrib><creatorcontrib>Ávila, Suelen</creatorcontrib><creatorcontrib>Küster, Renata Tulio</creatorcontrib><creatorcontrib>dos Santos, Mayara Padovan</creatorcontrib><creatorcontrib>Grassi, Marco Tadeu</creatorcontrib><creatorcontrib>de Queiroz Pereira Pinto, Christiane</creatorcontrib><creatorcontrib>Miguel, Obdulio Gomes</creatorcontrib><creatorcontrib>Ferreira, Sila Mary Rodrigues</creatorcontrib><title>In vitro Bioaccessibility of Proteins, Phenolics, Flavonoids and Antioxidant Activity of Amaranthus viridis</title><title>Plant foods for human nutrition (Dordrecht)</title><addtitle>Plant Foods Hum Nutr</addtitle><addtitle>PLANT FOOD HUM NUTR</addtitle><addtitle>Plant Foods Hum Nutr</addtitle><description>The aim of this study was to investigate the chemical composition, mineral content and report the effect of gastrointestinal digestion on the proteins, phenolics, flavonoids and antioxidant activity of morphological parts of
Amaranthus viridis
(AV). The macronutrients found in the greatest quantity were proteins (leave, inflorescence and seeds) and fiber (roots and stem). The main minerals were calcium, potassium, iron and zinc. All the plant parts showed total phenolic (TPC) and total flavonoid (TFC) compounds that were correlated with antioxidant capacity (DPPH, ABTS and FRAP); the leaves and inflorescence presented the greatest potential. The antioxidant compounds from the leaves, inflorescence and roots decreased after static
in vitro
digestion, while the TPC and TFC of the digested seeds increased by more than 55%. Approximately 90% of the protein content was bioaccessible. To the best of our knowledge, for the first time, the bioaccessibility of proteins, phenolics, flavonoids and antioxidant activity of the leave, inflorescence, seeds, roots and stem from AV were reported. Taking into consideration the excellent nutritional properties, the morphological parts of the plant can be potentially explored as a source of protein, fiber, minerals and antioxidant compounds.</description><subject>Amaranthus</subject><subject>Amaranthus viridis</subject><subject>Antioxidants</subject><subject>Bioavailability</subject><subject>Chemical composition</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry, Applied</subject><subject>Chemistry/Food Science</subject><subject>Digestion</subject><subject>Digestive system</subject><subject>Ecology</subject><subject>Flavonoids</subject><subject>Food Science</subject><subject>Food Science & Technology</subject><subject>Gastrointestinal tract</subject><subject>Leaves</subject><subject>Life Sciences & Biomedicine</subject><subject>Minerals</subject><subject>Morphology</subject><subject>Nutrition</subject><subject>Nutrition & Dietetics</subject><subject>Original Paper</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Physical Sciences</subject><subject>Phytochemicals</subject><subject>Plant Extracts</subject><subject>Plant Physiology</subject><subject>Plant Sciences</subject><subject>Proteins</subject><subject>Roots</subject><subject>Science & Technology</subject><subject>Seeds</subject><subject>Stems</subject><issn>0921-9668</issn><issn>1573-9104</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>HGBXW</sourceid><sourceid>EIF</sourceid><recordid>eNqNkctuFDEQRS0EIkPgB1igltggQYPfbS-HEYFIkZIFrC23H8Shxw62e5L8PR56CBKLiJVLpXPLdesC8BLB9wjC4UNBCBHYQ4x6CCWmPXsEVogNpJcI0sdg1Zqol5yLI_CslCvYRJyzp-CIUE6xwHIFfpzGbhdqTt3HkLQxrpQwhinUuy757iKn6kIs77qLSxfTFEwrTya9SzEFWzodbbeONaTbYHWs3drUsDto11udW-9yLu2DHGwoz8ETr6fiXhzeY_Dt5NPXzZf-7Pzz6WZ91hsysNp7jQXko7HQeMQHLrHxnFhmtCRWjNx7D7ltTT9IOkDikGSeDIIaD9loETkGb5a51zn9nF2pahuKcdOko0tzUZgJNAguEWvo63_QqzTn2LZTmENKBaZCNgovlMmplOy8us6h2btTCKp9FGqJQrUo1O8o1H70q8Poedw6ey_5c_sGvF2AGzcmX0xw0bh7bB8W5Ixx3Cq4NyX-n96EqlsqcZPmWJuULNLS8Pjd5b8mH9j_F9ubtYA</recordid><startdate>20211201</startdate><enddate>20211201</enddate><creator>Silva, Alisson David</creator><creator>Ávila, Suelen</creator><creator>Küster, Renata Tulio</creator><creator>dos Santos, Mayara Padovan</creator><creator>Grassi, Marco Tadeu</creator><creator>de Queiroz Pereira Pinto, Christiane</creator><creator>Miguel, Obdulio Gomes</creator><creator>Ferreira, Sila Mary Rodrigues</creator><general>Springer US</general><general>Springer Nature</general><general>Springer Nature B.V</general><scope>BLEPL</scope><scope>DTL</scope><scope>HGBXW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-1134-8227</orcidid><orcidid>https://orcid.org/0000-0002-3776-1968</orcidid></search><sort><creationdate>20211201</creationdate><title>In vitro Bioaccessibility of Proteins, Phenolics, Flavonoids and Antioxidant Activity of Amaranthus viridis</title><author>Silva, Alisson David ; Ávila, Suelen ; Küster, Renata Tulio ; dos Santos, Mayara Padovan ; Grassi, Marco Tadeu ; de Queiroz Pereira Pinto, Christiane ; Miguel, Obdulio Gomes ; Ferreira, Sila Mary Rodrigues</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c375t-fa2806bcd0cf167692cf63d5ca93d8b6fff06d2cff794703e195f3784cf05bd13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Amaranthus</topic><topic>Amaranthus viridis</topic><topic>Antioxidants</topic><topic>Bioavailability</topic><topic>Chemical composition</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry, Applied</topic><topic>Chemistry/Food Science</topic><topic>Digestion</topic><topic>Digestive system</topic><topic>Ecology</topic><topic>Flavonoids</topic><topic>Food Science</topic><topic>Food Science & Technology</topic><topic>Gastrointestinal tract</topic><topic>Leaves</topic><topic>Life Sciences & Biomedicine</topic><topic>Minerals</topic><topic>Morphology</topic><topic>Nutrition</topic><topic>Nutrition & Dietetics</topic><topic>Original Paper</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Physical Sciences</topic><topic>Phytochemicals</topic><topic>Plant Extracts</topic><topic>Plant Physiology</topic><topic>Plant Sciences</topic><topic>Proteins</topic><topic>Roots</topic><topic>Science & Technology</topic><topic>Seeds</topic><topic>Stems</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Silva, Alisson David</creatorcontrib><creatorcontrib>Ávila, Suelen</creatorcontrib><creatorcontrib>Küster, Renata Tulio</creatorcontrib><creatorcontrib>dos Santos, Mayara Padovan</creatorcontrib><creatorcontrib>Grassi, Marco Tadeu</creatorcontrib><creatorcontrib>de Queiroz Pereira Pinto, Christiane</creatorcontrib><creatorcontrib>Miguel, Obdulio Gomes</creatorcontrib><creatorcontrib>Ferreira, Sila Mary Rodrigues</creatorcontrib><collection>Web of Science Core Collection</collection><collection>Science Citation Index Expanded</collection><collection>Web of Science - Science Citation Index Expanded - 2021</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Plant foods for human nutrition (Dordrecht)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Silva, Alisson David</au><au>Ávila, Suelen</au><au>Küster, Renata Tulio</au><au>dos Santos, Mayara Padovan</au><au>Grassi, Marco Tadeu</au><au>de Queiroz Pereira Pinto, Christiane</au><au>Miguel, Obdulio Gomes</au><au>Ferreira, Sila Mary Rodrigues</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>In vitro Bioaccessibility of Proteins, Phenolics, Flavonoids and Antioxidant Activity of Amaranthus viridis</atitle><jtitle>Plant foods for human nutrition (Dordrecht)</jtitle><stitle>Plant Foods Hum Nutr</stitle><stitle>PLANT FOOD HUM NUTR</stitle><addtitle>Plant Foods Hum Nutr</addtitle><date>2021-12-01</date><risdate>2021</risdate><volume>76</volume><issue>4</issue><spage>478</spage><epage>486</epage><pages>478-486</pages><issn>0921-9668</issn><eissn>1573-9104</eissn><abstract>The aim of this study was to investigate the chemical composition, mineral content and report the effect of gastrointestinal digestion on the proteins, phenolics, flavonoids and antioxidant activity of morphological parts of
Amaranthus viridis
(AV). The macronutrients found in the greatest quantity were proteins (leave, inflorescence and seeds) and fiber (roots and stem). The main minerals were calcium, potassium, iron and zinc. All the plant parts showed total phenolic (TPC) and total flavonoid (TFC) compounds that were correlated with antioxidant capacity (DPPH, ABTS and FRAP); the leaves and inflorescence presented the greatest potential. The antioxidant compounds from the leaves, inflorescence and roots decreased after static
in vitro
digestion, while the TPC and TFC of the digested seeds increased by more than 55%. Approximately 90% of the protein content was bioaccessible. To the best of our knowledge, for the first time, the bioaccessibility of proteins, phenolics, flavonoids and antioxidant activity of the leave, inflorescence, seeds, roots and stem from AV were reported. Taking into consideration the excellent nutritional properties, the morphological parts of the plant can be potentially explored as a source of protein, fiber, minerals and antioxidant compounds.</abstract><cop>New York</cop><pub>Springer US</pub><pmid>34642829</pmid><doi>10.1007/s11130-021-00924-5</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-1134-8227</orcidid><orcidid>https://orcid.org/0000-0002-3776-1968</orcidid></addata></record> |
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| subjects | Amaranthus Amaranthus viridis Antioxidants Bioavailability Chemical composition Chemistry Chemistry and Materials Science Chemistry, Applied Chemistry/Food Science Digestion Digestive system Ecology Flavonoids Food Science Food Science & Technology Gastrointestinal tract Leaves Life Sciences & Biomedicine Minerals Morphology Nutrition Nutrition & Dietetics Original Paper Phenolic compounds Phenols Physical Sciences Phytochemicals Plant Extracts Plant Physiology Plant Sciences Proteins Roots Science & Technology Seeds Stems |
| title | In vitro Bioaccessibility of Proteins, Phenolics, Flavonoids and Antioxidant Activity of Amaranthus viridis |
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