Influence of Protein–Phenolic Complex on the Antioxidant Capacity of Flaxseed (Linum usitatissimum L.) Products

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• 作者：Fernanda Guimarães Drummond e Silva ; Beatriz Miralles ; Blanca Hernández-Ledesma ; Lourdes Amigo ; Amadeu Hoshi Iglesias ; Felix Guillermo Reyes Reyes ; Flavia Maria Netto
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2017
• 出版时间：February 1, 2017
• 年：2017
• 卷：65
• 期：4
• 页码：800-809
• 全文大小：602K
• ISSN：1520-5118

文摘

The impact of the naturally present phenolic compounds and/or proteins on the antioxidant capacity of flaxseed products (phenolic fraction, protein concentrates, and hydrolysates) before and after simulated gastrointestinal digestion was studied. For that, whole and phenolic reduced products were assessed. Four glycosylated phenolic compounds (secoisolariciresinol and ferulic, p-coumaric, and caffeic acids) were identified in flaxseed products. Phenolic fraction exerts the highest antioxidant capacity that increased by alkaline hydrolysis and by simulated gastrointestinal digestion. The action of Alcalase and digestive enzymes resulted in an increase of the antioxidant capacity of whole and phenolic reduced products. Principal component analysis showed that proteinaceous samples act as antioxidant is by H⁺ transfer, while those samples containing phenolic compounds exert their effects by both electron donation and H⁺ transfer mechanisms. Protein/peptide–phenolic complexation, confirmed by fluorescence spectra, exerted a positive effect on the antioxidant capacity, mainly in protein concentrates.