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

Oghbaei, M. and Prakash, J. (2015) Antioxidant components and their in vitro bioaccessibility in processed and stored chickpea and amaranth greens mix. Croatian Journal of Food Technology, Biotecnology and Nutrition, 10 (1-2). pp. 44-50.

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Abstract

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 �-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.

Item Type: Article
Uncontrolled Keywords: Dehydration and Polyphenols and Tannins and Flavonoids and Carotenoids and Frozen Storage
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: Shrirekha N
Date Deposited: 25 Jun 2019 10:15
Last Modified: 25 Jun 2019 10:18
URI: http://eprints.uni-mysore.ac.in/id/eprint/3830

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