Effect of Extrusion and Konjac Flour Addition on the Antioxidant Activity, Structural Properties, and in vitro Digestibility of Extruded Oat–Corn Flour

2022 ◽  
pp. 2100209
Author(s):  
Rui Huo ◽  
Meili Zhang ◽  
Xinyue Guo ◽  
Yakun Zhang ◽  
Yuanyuan Zhang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Structural Properties ◽  
In Vitro Digestibility ◽  
Corn Flour ◽  
Konjac Flour

Antioxidant activity and in vitro digestibility of dialdehyde starches as influenced by their physical and structural properties

2014 ◽  
Vol 149 ◽  
pp. 296-301 ◽  
Author(s):  
Liming Zhang ◽  
Shuang Zhang ◽  
Feng Dong ◽  
Wentian Cai ◽  
Jing Shan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Structural Properties ◽  
In Vitro Digestibility

Ribotoxin-like proteins from Boletus edulis: structural properties, cytotoxicity and in vitro digestibility

2021 ◽  
Vol 359 ◽  
pp. 129931
Author(s):  
Nicola Landi ◽  
Sara Ragucci ◽  
Rosanna Culurciello ◽  
Rosita Russo ◽  
Mariangela Valletta ◽  
...  
Keyword(s):  
Structural Properties ◽  
In Vitro Digestibility ◽  
Boletus Edulis

Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch

2015 ◽  
Vol 174 ◽  
pp. 31-36 ◽  
Author(s):  
Xiao-Pei Hu ◽  
Ting-Ting Huang ◽  
Ji-Qiang Mei ◽  
Zheng-Yu Jin ◽  
Xue-Ming Xu ◽  
...  
Keyword(s):  
Structural Properties ◽  
Wheat Starch ◽  
In Vitro Digestibility ◽  
Waxy Wheat

Effect of the Drying Temperature on Color, Antioxidant Activity and In Vitro Digestibility of Green Pea ( Pisum sativum L.) Flour

2020 ◽  
Vol 72 (9-10) ◽  
pp. 1900228 ◽  
Author(s):  
Manolo Gonzalez ◽  
Jose Alvarez‐Ramirez ◽  
E. Jaime Vernon‐Carter ◽  
Isabel Reyes ◽  
Lurdes Alvarez‐Poblano
Keyword(s):  
Antioxidant Activity ◽  
Pisum Sativum ◽  
In Vitro Digestibility ◽  
Drying Temperature ◽  
Pisum Sativum L ◽  
Green Pea

Fabrication of curcumin-loaded whey protein microgels: Structural properties, antioxidant activity, and in vitro release behavior

LWT ◽  
2019 ◽  
Vol 103 ◽  
pp. 94-100 ◽  
Author(s):  
Mehdi Mohammadian ◽  
Maryam Salami ◽  
Shima Momen ◽  
Farhad Alavi ◽  
Zahra Emam-Djomeh
Keyword(s):  
Antioxidant Activity ◽  
Whey Protein ◽  
Structural Properties ◽  
In Vitro Release ◽  
Release Behavior ◽  
Vitro Release

Antioxidant Activity, In Vitro Digestibility and Stability of Flaxseed Oil and Quercetin Co-Loaded Submicron Emulsions

2018 ◽  
Vol 120 (3) ◽  
pp. 1700441 ◽  
Author(s):  
Juan Huang ◽  
Qiang Wang ◽  
Rui Sun ◽  
Tong Li ◽  
Nan Xia ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Flaxseed Oil ◽  
In Vitro Digestibility ◽  
Submicron Emulsions

Contribution of individual phenolics to antioxidant activity and in vitro digestibility of wild rices (Zizania aquatica L.)

2017 ◽  
Vol 218 ◽  
pp. 107-115 ◽  
Author(s):  
Daniela Sumczynski ◽  
Eva Kotásková ◽  
Jana Orsavová ◽  
Pavel Valášek
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Digestibility ◽  
Zizania Aquatica ◽  
Wild Rices

scholarly journals The Nutritional Value of Non-Traditional Gluten-Free Flakes and Their Antioxidant Activity

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 565
Author(s):  
Kristýna Šťastná ◽  
Martina Mrázková ◽  
Daniela Sumczynski ◽  
Betül Cındık ◽  
Erkan Yalçın
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Sugar Content ◽  
Chenopodium Quinoa ◽  
Biologically Active ◽  
Eragrostis Tef ◽  
Total Phenolic ◽  
Phenolic Antioxidants ◽  
In Vitro Digestibility

Nowadays, there is a growing interest for foods with a lower sugar content and rich in fiber and biologically active substances. The main purpose of this study was to prepare flakes from non-traditional pigmented cereals (Oryza sativa, Chenopodium quinoa, and Eragrostis tef) and to analyze their fibre, sugar, and in vitro digestibility values. Regarding phenolic antioxidants (soluble, soluble conjugated, and insoluble bound fractions), their content and antioxidant activity were measured using spectrophotometry and high performance liquid chromatography (HPLC) methods. Hydrothermally treated grains resulted in flakes with higher total dietary fibre contents (11.1–24.4%), quinoa and teff flakes were rich in maltose (up to 42.0 mg/g). Non-traditional flakes had lower in vitro digestibility, but conversely, they exhibited the highest phenolic contents corresponding with the highest antioxidant activity values (up to 2.33 mg Gallic acid equivalent/g of total phenolic content and 1.59 mg Trolox equivalent/g for 2,2-diphenyl-1-picrylhydrazyl (DPPH) in case of brown teff). Among free phenolics, the main contributors to an antioxidant activity were p-coumaric, o-coumaric, and gallic acids (r > 0.8186); among the soluble conjugated fractions, they were epigallocatechin, epicatechin, caffeic, and vanillic acids (r > 0.5935); while caffeic, protocatechuic, and ferulic acids (r > 0.5751) were the main contributors among the insoluble bound phenolics.

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