Amaranth sprouts: a potential health promoting and nutritive natural food

Autores
Aphalo, Paula; Martínez, Estela Nora; Añón, María Cristina
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Amaranth sprouts are an edible food with good nutritional qualities and potential biological activities of their proteins. The chemical composition, angiotensin converting enzyme inhibitory activity and antioxidant activity of the sprouts were determined. Sprouts showed a protein content similar to the seeds on a dry basis (16%) and a high fiber content (17%). Amaranth sprout proteins presented a capacity to inhibit angiotensin converting enzyme activity similar to other plant proteins (IC50 = 0.9 ± 0.6 mg/mL). This capacity increased after in vitro gastrointestinal digestion (IC50 = 0.26 ± 0.07 mg/mL). Besides other non protein molecules, the amaranth sprout proteins also presented ABTS+. scavenging activity (TEAC = 0.32 ± 0.05 mol/mg) that increased after in vitro gastrointestinal digestion (TEAC = 0.72 ± 0.08 mol/mg) and oxygen radical antioxidant capacity. According to these results amaranth sprouts are a nutritive food with potential health promoting properties.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Germination
Antioxidant capacity
Antihypertensive activity
Seed proteins
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/97915
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/97915
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Amaranth sprouts: a potential health promoting and nutritive natural foodAphalo, PaulaMartínez, Estela NoraAñón, María CristinaQuímicaGerminationAntioxidant capacityAntihypertensive activitySeed proteinsAmaranth sprouts are an edible food with good nutritional qualities and potential biological activities of their proteins. The chemical composition, angiotensin converting enzyme inhibitory activity and antioxidant activity of the sprouts were determined. Sprouts showed a protein content similar to the seeds on a dry basis (16%) and a high fiber content (17%). Amaranth sprout proteins presented a capacity to inhibit angiotensin converting enzyme activity similar to other plant proteins (IC50 = 0.9 ± 0.6 mg/mL). This capacity increased after in vitro gastrointestinal digestion (IC50 = 0.26 ± 0.07 mg/mL). Besides other non protein molecules, the amaranth sprout proteins also presented ABTS+. scavenging activity (TEAC = 0.32 ± 0.05 mol/mg) that increased after in vitro gastrointestinal digestion (TEAC = 0.72 ± 0.08 mol/mg) and oxygen radical antioxidant capacity. According to these results amaranth sprouts are a nutritive food with potential health promoting properties.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2015-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf2688-2698http://sedici.unlp.edu.ar/handle/10915/97915enginfo:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/87936info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/10942912.2015.1004585info:eu-repo/semantics/altIdentifier/issn/1532-2386info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2015.1004585info:eu-repo/semantics/altIdentifier/hdl/11336/87936info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-22T17:01:25Zoai:sedici.unlp.edu.ar:10915/97915Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-22 17:01:25.546SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Amaranth sprouts: a potential health promoting and nutritive natural food
title Amaranth sprouts: a potential health promoting and nutritive natural food
spellingShingle Amaranth sprouts: a potential health promoting and nutritive natural food
Aphalo, Paula
Química
Germination
Antioxidant capacity
Antihypertensive activity
Seed proteins
title_short Amaranth sprouts: a potential health promoting and nutritive natural food
title_full Amaranth sprouts: a potential health promoting and nutritive natural food
title_fullStr Amaranth sprouts: a potential health promoting and nutritive natural food
title_full_unstemmed Amaranth sprouts: a potential health promoting and nutritive natural food
title_sort Amaranth sprouts: a potential health promoting and nutritive natural food
dc.creator.none.fl_str_mv Aphalo, Paula
Martínez, Estela Nora
Añón, María Cristina
author Aphalo, Paula
author_facet Aphalo, Paula
Martínez, Estela Nora
Añón, María Cristina
author_role author
author2 Martínez, Estela Nora
Añón, María Cristina
author2_role author
author
dc.subject.none.fl_str_mv Química
Germination
Antioxidant capacity
Antihypertensive activity
Seed proteins
topic Química
Germination
Antioxidant capacity
Antihypertensive activity
Seed proteins
dc.description.none.fl_txt_mv Amaranth sprouts are an edible food with good nutritional qualities and potential biological activities of their proteins. The chemical composition, angiotensin converting enzyme inhibitory activity and antioxidant activity of the sprouts were determined. Sprouts showed a protein content similar to the seeds on a dry basis (16%) and a high fiber content (17%). Amaranth sprout proteins presented a capacity to inhibit angiotensin converting enzyme activity similar to other plant proteins (IC50 = 0.9 ± 0.6 mg/mL). This capacity increased after in vitro gastrointestinal digestion (IC50 = 0.26 ± 0.07 mg/mL). Besides other non protein molecules, the amaranth sprout proteins also presented ABTS+. scavenging activity (TEAC = 0.32 ± 0.05 mol/mg) that increased after in vitro gastrointestinal digestion (TEAC = 0.72 ± 0.08 mol/mg) and oxygen radical antioxidant capacity. According to these results amaranth sprouts are a nutritive food with potential health promoting properties.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description Amaranth sprouts are an edible food with good nutritional qualities and potential biological activities of their proteins. The chemical composition, angiotensin converting enzyme inhibitory activity and antioxidant activity of the sprouts were determined. Sprouts showed a protein content similar to the seeds on a dry basis (16%) and a high fiber content (17%). Amaranth sprout proteins presented a capacity to inhibit angiotensin converting enzyme activity similar to other plant proteins (IC50 = 0.9 ± 0.6 mg/mL). This capacity increased after in vitro gastrointestinal digestion (IC50 = 0.26 ± 0.07 mg/mL). Besides other non protein molecules, the amaranth sprout proteins also presented ABTS+. scavenging activity (TEAC = 0.32 ± 0.05 mol/mg) that increased after in vitro gastrointestinal digestion (TEAC = 0.72 ± 0.08 mol/mg) and oxygen radical antioxidant capacity. According to these results amaranth sprouts are a nutritive food with potential health promoting properties.
publishDate 2015
dc.date.none.fl_str_mv 2015-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/97915
url http://sedici.unlp.edu.ar/handle/10915/97915
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/87936
info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/10942912.2015.1004585
info:eu-repo/semantics/altIdentifier/issn/1532-2386
info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2015.1004585
info:eu-repo/semantics/altIdentifier/hdl/11336/87936
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
2688-2698
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 12.982451

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