Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth
نویسندگان
چکیده
Department of Food Chemistry and Nutrition, School of Medicine, The Jagiellonian University, 9 Medyczna Street, 30-688 Kraków, Poland Department of Medicinal Chemistry and Natural Products, School of Pharmacy, The Hebrew University, Hadassah Medical School, Jerusalem 91120, Israel Henryk Niewodniczański Institute of Nuclear Physic, Department of Nuclear Physical Chemistry, 152 Radzikowskiego Street, 31-342 Kraków, Poland
منابع مشابه
Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
This study examined the polyphenol composition and antioxidant properties of methanolic extracts from amaranth, quinoa, buckwheat and wheat, and evaluated how these properties were affected following two types of processing: sprouting and baking. The total phenol content amongst the seed extracts were significantly higher in buckwheat (323.4 mgGAE/100 g) and decreased in the following order: bu...
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