Vedecký časopis

51 2012

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2012

Ogrodowska, D. – Czaplicki, S. – Zadernowski, R. – Mattila, P. – Hellström, J. – Naczk, M.
Phenolic acids in seeds and products obtained from Amaranthus cruentus
Journal of Food and Nutrition Research, 51, 2012, č. 2, s. 96-101

Sylwester Czaplicki, Chair of Food Plant Chemistry and Processing, Faculty of Food Science, University of Warmia and Mazury, Plac Cieszyński 1, 10-718 Olsztyn, Poland. E-mail: selek@go2.pl, Fax: +48-89-523-3466

Súhrn: Several classes of chemical substances like phenolic acids, squalene, tocopherols or sterols are found in non-saponifiable lipid fraction of amaranth seeds. The aim of this study was to investigate phenolic acids and total phenolic compounds contents in seeds of amaranth (Amaranthus cruentus). Several amaranth-based products like expanded seeds (“popping”) and flakes were also investigated. The total content of phenolics in seeds was in range between 272.6 mg·kg-1 and 615.3 mg·kg-1 dry matter (d.m.). The DPPH free radical-scavenging ability of the seeds ranged from 11?060 µmol·kg-1 to 15?330 µmol·kg-1 d.m. Phenolic acid composition was determined by high performance liquid chromatography-based method. The total content of phenolic acids ranged from 286 mg·kg-1 to 384 mg·kg-1 in seeds. Seven different phenolic acids were identified. Ferulic, vanillic and p-hydroxybenzoic acids were the major phenolic acids determined in amaranth seeds. There was a significant difference in phenolic acids in popping and flakes, but not in case of ferulic acid. In this experiment, the cultivation area affected the sum of phenolic acids contents, showing significant differences in the areas of Nowy Gaj, Laziska and Piaski Górne. Results showed that differences in individual phenolic acids contents are statistically random and not connected with cultivation area.

Kľúčové slová: Amaranthus cruentus; antioxidant activity; flakes; phenolic acids; popping

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