Effect of pretreatment by supercritical fluids on antioxidant activity of protein hydrolyzate from quinoa (Chenopodium quinoa Willd.)

The effect of two pretreatments on the antioxidant activity was evaluated in quinoa protein hydrolysate, using supercritical CO2 extraction and ethanol as cosolvent, this type of pretreatment was compared to a conventional petroleum ether extraction method without recovery of bioactive compounds. Th...

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Veröffentlicht in:	Food Science & Nutrition 2021-01, Vol.9 (1), p.574-582
Hauptverfasser:	Olivera‐Montenegro, Luis, Best, Ivan, Gil‐Saldarriaga, Alonso
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Antihypertensives antioxidant activity Antioxidants Bioactive compounds Carbon dioxide Clean technology enzymatic hydrolysis Ethanol Flour Food Food production Green technology Hydrolysates Hydrolysis Mass flow Original Research Peptides Petroleum ether Phenolic compounds Phenols Pretreatment Protein hydrolysates protein hydrolyzate Proteins Quinoa Recovery Solvents supercritical fluid Supercritical fluids Supercritical gas extraction Trends
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