Year 2020, Volume 6 , Issue 2, Pages 67 - 76 2020-04-01

Influence of heating on chemical composition, antioxidant activity and protein quality of an advanced line Amaranthus cruentus L. seed flour

Gabriela Silvina RAZZETO [1] , José Elías ROJAS MORENO [2] , Elba Graciela AGUİLAR [3] , Edmundo Guillermo PEİRETTİ [4] , Viviana Romina LUCERO LOPEZ [5] , Graciela De Jesús ALBARRACÍN [6] , Nora Lilian ESCUDERO [7]


Amaranth is a pseudocereal of Andean origin, and compared to other crops, its seeds have a higher content of proteins, lipids and bioactive compounds of nutraceutical relevance.

The goal of the present work is to study the chemical composition, antioxidant activity and biological value of the protein of an advance line Amaranthus cruentus L. seed flour (ACRU), compared with the same flour subjected to thermal treatment (90 ºC, 1 h). Regarding the proximal chemical composition, the protein and lipid contents stand out, reaching values of 19.59 g % and 7.47 g %, reflecting an increase of 17% and 50% in the treated sample, respectively. A significant increase (p<0.05) is observed in the ash content, as well as in the content of the main elements of nutritional interest, of the treated samples. The anti-nutrients values are within the acceptable limits in all samples, and present an adequate content of total phenols, with an antioxidant activity highlighted by its free-radical scavenging capacity. In the biological tests, the Net Protein Utilization (NPU) presents lower values for the treated samples, the True Digestibility (tD) does not show significant differences, and the Biological Value (BV) turns out to be lower in the treated sample (p<0.05). A significant hypotriglyceridemic effect is observed. The applied thermal treatment, even though increases the nutrients concentration and the total phenols, according to the biological tests, it decreases the protein quality. These are aspects that should 

Amaranth, Antioxidant capacity, Biological value, Chemical composition, Thermal treatment
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Primary Language en
Subjects Biology
Journal Section Research Articles
Authors

Orcid: 0000-0003-1268-3956
Author: Gabriela Silvina RAZZETO
Institution: Faculty of Chemistry, Biochemistry and Pharmacy, National University of San Luis, San Luis
Country: Argentina


Orcid: 0000-0002-7674-8264
Author: José Elías ROJAS MORENO
Institution: Faculty of Chemistry, Biochemistry and Pharmacy, National University of San Luis, San Luis
Country: Argentina


Orcid: 0000-0003-2856-6017
Author: Elba Graciela AGUİLAR
Institution: Faculty of Chemistry, Biochemistry and Pharmacy, National University of San Luis, San Luis
Country: Argentina


Orcid: 0000-0001-7500-1583
Author: Edmundo Guillermo PEİRETTİ
Institution: Faculty of Agronomy and Veterinary, National University of Río Cuarto, Río Cuarto, Córdoba
Country: Argentina


Orcid: 0000-0003-0863-8474
Author: Viviana Romina LUCERO LOPEZ (Primary Author)
Institution: School of Health, National University of Villa Mercedes, Villa Mercedes, San Luis
Country: Argentina


Orcid: 0000-0003-3989-0111
Author: Graciela De Jesús ALBARRACÍN
Institution: Faculty of Chemistry, Biochemistry and Pharmacy, National University of San Luis, San Luis
Country: Argentina


Orcid: 0000-0003-4378-5234
Author: Nora Lilian ESCUDERO
Institution: Faculty of Chemistry, Biochemistry and Pharmacy, National University of San Luis, San Luis
Country: Argentina


Supporting Institution Faculty of Chemistry, Biochemistry and Pharmacy, National University of San Luis, San Luis, Argentina
Thanks The authors thank Dr. Eloy Salinas for his contribution in the serum determinations.
Dates

Application Date : September 16, 2019
Acceptance Date : November 17, 2019
Publication Date : April 1, 2020

Bibtex @research article { jfhs620995, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2020}, volume = {6}, pages = {67 - 76}, doi = {10.3153/FH20008}, title = {Influence of heating on chemical composition, antioxidant activity and protein quality of an advanced line Amaranthus cruentus L. seed flour}, key = {cite}, author = {RAZZETO, Gabriela Silvina and ROJAS MORENO, José Elías and AGUİLAR, Elba Graciela and PEİRETTİ, Edmundo Guillermo and LUCERO LOPEZ, Viviana Romina and ALBARRACÍN, Graciela De Jesús and ESCUDERO, Nora Lilian} }
APA RAZZETO, G , ROJAS MORENO, J , AGUİLAR, E , PEİRETTİ, E , LUCERO LOPEZ, V , ALBARRACÍN, G , ESCUDERO, N . (2020). Influence of heating on chemical composition, antioxidant activity and protein quality of an advanced line Amaranthus cruentus L. seed flour. Food and Health , 6 (2) , 67-76 . DOI: 10.3153/FH20008
MLA RAZZETO, G , ROJAS MORENO, J , AGUİLAR, E , PEİRETTİ, E , LUCERO LOPEZ, V , ALBARRACÍN, G , ESCUDERO, N . "Influence of heating on chemical composition, antioxidant activity and protein quality of an advanced line Amaranthus cruentus L. seed flour". Food and Health 6 (2020 ): 67-76 <http://jfhs.scientificwebjournals.com/en/issue/51648/620995>
Chicago RAZZETO, G , ROJAS MORENO, J , AGUİLAR, E , PEİRETTİ, E , LUCERO LOPEZ, V , ALBARRACÍN, G , ESCUDERO, N . "Influence of heating on chemical composition, antioxidant activity and protein quality of an advanced line Amaranthus cruentus L. seed flour". Food and Health 6 (2020 ): 67-76
RIS TY - JOUR T1 - Influence of heating on chemical composition, antioxidant activity and protein quality of an advanced line Amaranthus cruentus L. seed flour AU - Gabriela Silvina RAZZETO , José Elías ROJAS MORENO , Elba Graciela AGUİLAR , Edmundo Guillermo PEİRETTİ , Viviana Romina LUCERO LOPEZ , Graciela De Jesús ALBARRACÍN , Nora Lilian ESCUDERO Y1 - 2020 PY - 2020 N1 - doi: 10.3153/FH20008 DO - 10.3153/FH20008 T2 - Food and Health JF - Journal JO - JOR SP - 67 EP - 76 VL - 6 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/FH20008 UR - https://doi.org/10.3153/FH20008 Y2 - 2019 ER -
EndNote %0 Food and Health Influence of heating on chemical composition, antioxidant activity and protein quality of an advanced line Amaranthus cruentus L. seed flour %A Gabriela Silvina RAZZETO , José Elías ROJAS MORENO , Elba Graciela AGUİLAR , Edmundo Guillermo PEİRETTİ , Viviana Romina LUCERO LOPEZ , Graciela De Jesús ALBARRACÍN , Nora Lilian ESCUDERO %T Influence of heating on chemical composition, antioxidant activity and protein quality of an advanced line Amaranthus cruentus L. seed flour %D 2020 %J Food and Health %P -2602-2834 %V 6 %N 2 %R doi: 10.3153/FH20008 %U 10.3153/FH20008
ISNAD RAZZETO, Gabriela Silvina , ROJAS MORENO, José Elías , AGUİLAR, Elba Graciela , PEİRETTİ, Edmundo Guillermo , LUCERO LOPEZ, Viviana Romina , ALBARRACÍN, Graciela De Jesús , ESCUDERO, Nora Lilian . "Influence of heating on chemical composition, antioxidant activity and protein quality of an advanced line Amaranthus cruentus L. seed flour". Food and Health 6 / 2 (April 2020): 67-76 . https://doi.org/10.3153/FH20008
AMA RAZZETO G , ROJAS MORENO J , AGUİLAR E , PEİRETTİ E , LUCERO LOPEZ V , ALBARRACÍN G , ESCUDERO N . Influence of heating on chemical composition, antioxidant activity and protein quality of an advanced line Amaranthus cruentus L. seed flour. Food Health. 2020; 6(2): 67-76.
Vancouver RAZZETO G , ROJAS MORENO J , AGUİLAR E , PEİRETTİ E , LUCERO LOPEZ V , ALBARRACÍN G , ESCUDERO N . Influence of heating on chemical composition, antioxidant activity and protein quality of an advanced line Amaranthus cruentus L. seed flour. Food and Health. 2020; 6(2): 76-67.

Authors of the Article
Gabriela Silvina RAZZETO [1]
José Elías ROJAS MORENO [2]
Elba Graciela AGUİLAR [3]
Edmundo Guillermo PEİRETTİ [4]
Graciela De Jesús ALBARRACÍN [6]
Nora Lilian ESCUDERO [7]