Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III, Curitiba, Paraná, 80210-170, Brazil.
Graduate Program in Nutrition, Health Science Sector, Federal University of Paraná, Campus III, , Curitiba, Paraná, 80210-170, Brazil.
Plant Foods Hum Nutr. 2021 Dec;76(4):478-486. doi: 10.1007/s11130-021-00924-5. Epub 2021 Oct 12.
The aim of this study was to investigate the chemical composition, mineral content and report the effect of gastrointestinal digestion on the proteins, phenolics, flavonoids and antioxidant activity of morphological parts of Amaranthus viridis (AV). The macronutrients found in the greatest quantity were proteins (leave, inflorescence and seeds) and fiber (roots and stem). The main minerals were calcium, potassium, iron and zinc. All the plant parts showed total phenolic (TPC) and total flavonoid (TFC) compounds that were correlated with antioxidant capacity (DPPH, ABTS and FRAP); the leaves and inflorescence presented the greatest potential. The antioxidant compounds from the leaves, inflorescence and roots decreased after static in vitro digestion, while the TPC and TFC of the digested seeds increased by more than 55%. Approximately 90% of the protein content was bioaccessible. To the best of our knowledge, for the first time, the bioaccessibility of proteins, phenolics, flavonoids and antioxidant activity of the leave, inflorescence, seeds, roots and stem from AV were reported. Taking into consideration the excellent nutritional properties, the morphological parts of the plant can be potentially explored as a source of protein, fiber, minerals and antioxidant compounds.
本研究旨在探究苋菜（Amaranthus viridis）不同形态部位的化学成分、矿物质含量，并报告其在胃肠道消化过程中对蛋白质、酚类、类黄酮和抗氧化活性的影响。大量存在的宏量营养素是蛋白质（叶、花序和种子）和纤维（根和茎）。主要矿物质是钙、钾、铁和锌。所有植物部位均显示出总酚（TPC）和总类黄酮（TFC）化合物，这些化合物与抗氧化能力（DPPH、ABTS 和 FRAP）相关；叶片和花序表现出最大的潜力。叶片、花序和根中的抗氧化化合物在静态体外消化后减少，而消化后的种子的 TPC 和 TFC 增加了 55%以上。约 90%的蛋白质含量是可生物利用的。据我们所知，这是首次报道苋菜叶、花序、种子、根和茎的蛋白质、酚类、类黄酮和抗氧化活性的生物利用度。考虑到其优异的营养特性，该植物的形态部位可以作为蛋白质、纤维、矿物质和抗氧化化合物的潜在来源进行探索。
