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Original scientific paper

Antioxidant components and their in vitro bioaccessibility in processed and stored chickpea and amaranth greens mix

Oghbaei M. ; Department of Food Science and Nutrition, University of Mysore, Mysore 570 006, India
Prakash J. ; Department of Food Science and Nutrition, University of Mysore, Mysore 570 006, India

Fulltext: english, pdf (431 KB) pages 44-50 downloads: 351* cite
APA 6th Edition
M., O. & J., P. (2015). Antioxidant components and their in vitro bioaccessibility in processed and stored chickpea and amaranth greens mix. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 10 (1-2), 44-50. Retrieved from https://hrcak.srce.hr/147821
MLA 8th Edition
M., Oghbaei and Prakash J.. "Antioxidant components and their in vitro bioaccessibility in processed and stored chickpea and amaranth greens mix." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 10, no. 1-2, 2015, pp. 44-50. https://hrcak.srce.hr/147821. Accessed 21 Oct. 2019.
Chicago 17th Edition
M., Oghbaei and Prakash J.. "Antioxidant components and their in vitro bioaccessibility in processed and stored chickpea and amaranth greens mix." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 10, no. 1-2 (2015): 44-50. https://hrcak.srce.hr/147821
Harvard
M., O., and J., P. (2015). 'Antioxidant components and their in vitro bioaccessibility in processed and stored chickpea and amaranth greens mix', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 10(1-2), pp. 44-50. Available at: https://hrcak.srce.hr/147821 (Accessed 21 October 2019)
Vancouver
M. O, J. P. Antioxidant components and their in vitro bioaccessibility in processed and stored chickpea and amaranth greens mix. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2015 [cited 2019 October 21];10(1-2):44-50. Available from: https://hrcak.srce.hr/147821
IEEE
O. M. and P. J., "Antioxidant components and their in vitro bioaccessibility in processed and stored chickpea and amaranth greens mix", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol.10, no. 1-2, pp. 44-50, 2015. [Online]. Available: https://hrcak.srce.hr/147821. [Accessed: 21 October 2019]

Abstracts
The effect of processing and storage on antioxidant components and their in vitro bioaccessibility in chickpea and amaranth greens mix
prepared with decorticated chickpea (Cicer arietinum) and green leaves of amaranth (Amaranthus caudatus) was investigated in this study.
Food mix was cooked and stored under frozen storage (wet form) or under refrigeration and at room temperature (dehydrated form) and analyzed.
Polyphenol (PP), tannin (TN) and flavonoid (FL) contents of food mix pre- and post- dehydration were ranged from 253-341, 357-364
and 35-48mg/100g dry weight respectively. Higher values were observed for PP and FN in dehydrated mix and for TN, total and β-carotene in
fresh mix. The bioaccessibility of antioxidant components did not change significantly during frozen storage. The dehydrated mix showed higher
reduction in digestibility of PP than fresh sample. Antioxidant components were retained in dehydrated mix. Frozen storage preserved higher
antioxidant components in the chickpea+amaranth mix than storage at higher temperature.

Keywords
dehydration; polyphenols; tannins; flavonoids; carotenoids; frozen storage

Hrčak ID: 147821

URI
https://hrcak.srce.hr/147821

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