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Influence of Protein-Phenolic Complex on the Antioxidant Capacity of Flaxseed (Linum usitatissimum L.) Products.
J Agric Food Chem. 2017 Feb 01; 65(4):800-809.JA

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+Show Affiliations

Faculty of Food Engineering, University of Campinas, UNICAMP , Monteiro Lobato 80, 13083-862 Campinas, São Paulo Brazil.Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC) , Nicolás Cabrera 9, 28049 Madrid, Spain.Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC) , Nicolás Cabrera 9, 28049 Madrid, Spain.Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC) , Nicolás Cabrera 9, 28049 Madrid, Spain.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.Faculty of Food Engineering, University of Campinas, UNICAMP , Monteiro Lobato 80, 13083-862 Campinas, São Paulo Brazil.Faculty of Food Engineering, University of Campinas, UNICAMP , Monteiro Lobato 80, 13083-862 Campinas, São Paulo Brazil.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28064494

Citation

Guimarães Drummond E Silva, Fernanda, et al. "Influence of Protein-Phenolic Complex On the Antioxidant Capacity of Flaxseed (Linum Usitatissimum L.) Products." Journal of Agricultural and Food Chemistry, vol. 65, no. 4, 2017, pp. 800-809.
Guimarães Drummond E Silva F, Miralles B, Hernández-Ledesma B, et al. Influence of Protein-Phenolic Complex on the Antioxidant Capacity of Flaxseed (Linum usitatissimum L.) Products. J Agric Food Chem. 2017;65(4):800-809.
Guimarães Drummond E Silva, F., Miralles, B., Hernández-Ledesma, B., Amigo, L., Iglesias, A. H., Reyes Reyes, F. G., & Netto, F. M. (2017). Influence of Protein-Phenolic Complex on the Antioxidant Capacity of Flaxseed (Linum usitatissimum L.) Products. Journal of Agricultural and Food Chemistry, 65(4), 800-809. https://doi.org/10.1021/acs.jafc.6b04639
Guimarães Drummond E Silva F, et al. Influence of Protein-Phenolic Complex On the Antioxidant Capacity of Flaxseed (Linum Usitatissimum L.) Products. J Agric Food Chem. 2017 Feb 1;65(4):800-809. PubMed PMID: 28064494.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of Protein-Phenolic Complex on the Antioxidant Capacity of Flaxseed (Linum usitatissimum L.) Products. AU - Guimarães Drummond E Silva,Fernanda, AU - Miralles,Beatriz, AU - Hernández-Ledesma,Blanca, AU - Amigo,Lourdes, AU - Iglesias,Amadeu Hoshi, AU - Reyes Reyes,Felix Guillermo, AU - Netto,Flavia Maria, Y1 - 2017/01/19/ PY - 2017/1/10/pubmed PY - 2017/4/30/medline PY - 2017/1/10/entrez KW - antioxidant capacity KW - enzymatic hydrolysis KW - flaxseed KW - phenolic compounds KW - protein KW - simulated gastrointestinal digestion SP - 800 EP - 809 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 65 IS - 4 N2 - 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. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/28064494/Influence_of_Protein_Phenolic_Complex_on_the_Antioxidant_Capacity_of_Flaxseed__Linum_usitatissimum_L___Products_ L2 - https://dx.doi.org/10.1021/acs.jafc.6b04639 DB - PRIME DP - Unbound Medicine ER -