Determination of free and bound phenolics using HPLC-DAD, antioxidant activity and in vitro digestibility of Eragrostis tef

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28610%2F16%3A43874331" target="_blank" >RIV/70883521:28610/16:43874331 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/16:43874331

Výsledek na webu

<a href="http://www.sciencedirect.com/science/article/pii/S0889157515002343" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0889157515002343</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfca.2015.11.001" target="_blank" >10.1016/j.jfca.2015.11.001</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Determination of free and bound phenolics using HPLC-DAD, antioxidant activity and in vitro digestibility of Eragrostis tef

Popis výsledku v původním jazyce

White and brown Eragrostis tef were assessed for total flavonoid and phenolic content, HPLC profile of the most common phenolics and antioxidant activity including both free and bound phenolics. Antioxidant activity was evaluated in correlation with free and bound phenolics and in vitro digestibility was determined. Content of flavonoids (0.52-1.02mg RE/g) and phenolics (0.90-1.42mg GAE/g) as well as antioxidant activity (1.70-4.37μmol TEAC/g using ABTS method) was higher in free phenolic fraction. Correlation showed that bound flavonoids were not significant contributors to antioxidant activity (R2=0.4513 and 0.4893, respectively). The main free phenolics in brown teff were trans-p-coumaric, protocatechuic, ferulic and gallic acids, while the major free phenolics in white teff were rutin, protocatechuic and ferulic acids. The main bound phenolics in brown teff were ferulic and gallic acids, quercetin and catechin, in white teff ferulic acid, rutin, catechin and quercetin. Cooked teff showed very high level of in vitro organic matter digestibility (80.5-85.1%), whereas brown teff was significantly more digestible than white teff (P<0.05).

Název v anglickém jazyce

Determination of free and bound phenolics using HPLC-DAD, antioxidant activity and in vitro digestibility of Eragrostis tef

Popis výsledku anglicky

White and brown Eragrostis tef were assessed for total flavonoid and phenolic content, HPLC profile of the most common phenolics and antioxidant activity including both free and bound phenolics. Antioxidant activity was evaluated in correlation with free and bound phenolics and in vitro digestibility was determined. Content of flavonoids (0.52-1.02mg RE/g) and phenolics (0.90-1.42mg GAE/g) as well as antioxidant activity (1.70-4.37μmol TEAC/g using ABTS method) was higher in free phenolic fraction. Correlation showed that bound flavonoids were not significant contributors to antioxidant activity (R2=0.4513 and 0.4893, respectively). The main free phenolics in brown teff were trans-p-coumaric, protocatechuic, ferulic and gallic acids, while the major free phenolics in white teff were rutin, protocatechuic and ferulic acids. The main bound phenolics in brown teff were ferulic and gallic acids, quercetin and catechin, in white teff ferulic acid, rutin, catechin and quercetin. Cooked teff showed very high level of in vitro organic matter digestibility (80.5-85.1%), whereas brown teff was significantly more digestible than white teff (P<0.05).

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Composition and Analysis

ISSN

0889-1575

e-ISSN

—

Svazek periodika

46

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

7

Strana od-do

15-21

Kód UT WoS článku

000371100000003

EID výsledku v databázi Scopus

2-s2.0-84947273891