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Título

Antioxidant capacity evaluation and polyphenolic content of high-protein lupin products

AutorMartínez Villaluenga, Cristina ; Zielinski, Henryk; Frías, Juana ; Piskula, Mariusz K.; Kozlowska, Halina; Vidal-Valverde, Concepción
Palabras claveLupins
alfa-Galactoside extraction
Protein isolates
Antioxidant capacity
Superoxide dismutase-like activity
Total phenolic compounds
Total flavonoids
Fecha de publicación1-ene-2009
EditorElsevier
CitaciónFood Chemistry 112(1): 84–88 (2009)
ResumenIn order to produce high protein lupin products, a-galactoside extraction from Lupinus angustifolius cv. Troll and cv. Emir and Lupinus albus cv. Multolupa, and protein isolation from L. albus cv. Multolupa were carried out. Trolox equivalent antioxidant capacity (TEAC), DPPH radical-scavenging activity (DPPH-RSA), peroxyl radical-trapping capacity (PRTC), superoxide dismutase-like activity (SOD-like activity), total phenolic compounds (TPC) and total flavonoids were determined in lupin products. In L. angustifolius cv. Troll, L. angustifolius cv. Emir and L. albus cv. Multolupa a-galactoside-low flours, the TEAC and DPPH-RSA decreased (43%, 38%; 73%, 82%; 77%, 38%, respectively). PRTC decreased in L. angustifolius cv. Troll and L. albus cv. Multolupa a-galactoside-low flours (13% and 98%, respectively), while in those of L. angustifolius cv. Emir, PRTC increased (25%). SOD-like activity and TPC were also affected by a-galactoside extraction and reductions of 30–52% and 38–56%, respectively, were observed. The protein isolate of L. albus cv. Multolupa presented lower TEAC (24%), a similar level of PRTC and twice higher level of DPPH-RSA than did a-galactoside-low Multolupa flour. Moreover, the SOD-like activity of lupin protein isolate was sharply reduced but the TPC content was 24% higher. The technological procedures, a-galactoside extraction and protein isolation, provide high protein lupin products but with lower antioxidant capacity and total phenolic compounds than the raw seeds, although the levels of antioxidant capacity of these lupin products resemble those of cereals.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2008.05.040
URIhttp://hdl.handle.net/10261/36988
DOI10.1016/j.foodchem.2008.05.040
ISSN0308-8146
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