Influence of protein-phenolic complex on the antioxidant capacity of flaxseed (Linum usitatissimum L.) products
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.
| Main Authors: | , , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
American Chemical Society
2017
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| Subjects: | Simulated gastrointestinal digestion, Flaxseed, Antioxidant capacity, Enzymatic hydrolysis, Phenolic compounds, Protein, |
| Online Access: | http://hdl.handle.net/10261/150640 http://dx.doi.org/10.13039/501100006416 http://dx.doi.org/10.13039/501100003593 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100001807 |
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