Adsorption of Quercetin on Brown Rice and Almond Protein Matrices: Effect of Quercetin Concentration.
DSC
FTIR-ATR
HPLC
almond protein matrix
antioxidant activity
brown rice protein matrix
quercetin
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
09 Mar 2022
09 Mar 2022
Historique:
received:
08
02
2022
revised:
06
03
2022
accepted:
08
03
2022
entrez:
25
3
2022
pubmed:
26
3
2022
medline:
26
3
2022
Statut:
epublish
Résumé
Plant-based proteins are very often used as carriers of different phenolic compounds. For that purpose, complexation of quercetin with almond and brown rice protein matrices was investigated. The amount of protein matrices was constant, while the concentration of quercetin varied (1 mM, 2 mM or 5 mM) during complexation. Dried complexes were investigated for quercetin amount (HPLC analysis) and antioxidant activity (DPPH, FRAP and CUPRAC methods). Additionally, complexation was proven by DSC and FTIR-ATR screening. An increase in the concentration of quercetin in the initial complexation mixture resulted in the increase in the adsorption of quercetin onto protein matrices. For the brown rice protein matrices, this increase was proportional to the initial quercetin concentration. Adsorption of quercetin caused the change in thermal stability of microparticles in comparison to corresponding protein matrices that have been proven by DSC. FTIR-ATR analysis revealed structural changes on microparticles upon adsorption of quercetin.
Identifiants
pubmed: 35327216
pii: foods11060793
doi: 10.3390/foods11060793
pmc: PMC8947628
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Croatian Science Foundation
ID : PZS-2019-02-1595
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