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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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 2021-12, Vol.76 (4), p.478-486
Main Authors: 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
Format: Article
Language:English
Subjects:
Amaranthus
Amaranthus viridis
Antioxidants
Bioavailability
Chemical composition
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Digestion
Digestive system
Ecology
Flavonoids
Food Science
Gastrointestinal tract
Leaves
Minerals
Morphology
Nutrition
Original Paper
Phenolic compounds
Phenols
Phytochemicals
Plant Extracts
Plant Physiology
Potassium
Proteins
Roots
Seeds
Stems
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Summary: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.
ISSN:0921-9668
1573-9104
DOI:10.1007/s11130-021-00924-5