ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2020
Phytochemical Compounds and Antioxidant Activity Modified by Germination and Hydrolysis in Mexican Amaranth.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 30 citations in OpenAlex.
- Protein Fraction and Derived Peptides fromInternational journal of molecular sciences · 2026Article
- Techno-Functional and Nutraceutical Assessment of Unprocessed and Germinated Amaranth Flours and Hydrolysates: Impact of the Reduction of Hydrolysis Time.Foods (Basel, Switzerland) · 2025Article
- Article
- Andean Crops Germination: Changes in the Nutritional Profile, Physical and Sensory Characteristics. A Review.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Review
- Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage.Foods (Basel, Switzerland) · 2023Article
- Production of Dipeptidyl Peptidase-IV Inhibitory Peptides from Germinated Jack Bean [Preventive nutrition and food science · 2023Article
- Liposomes Loaded with Unsaponifiable Matter fromNanomaterials (Basel, Switzerland) · 2021Article
- The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Review
- Enhancement of Digestibility of Nutrients (In vitro), Antioxidant Potential and Functional Attributes of Wheat Flour Through Grain Germination.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Article
- A Review of Recent Studies on the Antioxidant Activities of a Third-Millennium Food:Antioxidants (Basel, Switzerland) · 2020Review
- Effects of Ultra-Sonication and Agitation on Bioactive Compounds and Structure of Amaranth Extract.Foods (Basel, Switzerland) · 2020Article
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Authors and funding
6 authors at 1 institution in 1 country.
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Abstract
Amaranth (Amaranthus spp.) grains have become essential for human health and nutrition; due to the presence of bioactive compounds that have shown some biological activities. This study aimed to evaluate the effect of germination, enzymatic hydrolysis, and its combination on the phytochemical compounds and antioxidant activity in Mexican amaranth. Germinated amaranth flours (GAF) exhibited increases in the concentrations of soluble protein (SP), total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) and antioxidant activity (AOX) by 35.7, 17.2, 163.0, 1472.2, and 54.3%, respectively, compared with ungerminated amaranth flours (UAF). In SDS-PAGE, both hydrolysates of UAF and GAF exhibited low molecular weight bands (< 10 kDa). The hydrolysates of UAFH and GAFH had the highest degree of hydrolysis at 205 min of sequential hydrolysis (pepsin with pancreatin) time with 73.4 and 60.3%, respectively. Both hydrolysates obtained from GAF and UAF released significantly SP, TPC, TFC after sequential enzymatic hydrolysis (up 205 min), which led to a remarkable improvement of AOX when compared to nonhydrolyzed amaranth samples. The UAFH and GAFH had the best AOX at 270 min of enzymatic hydrolysis with 983.1 and 1304.9 μmol TE/mg SP, respectively. Hence, the combination of germination and enzymatic hydrolysis could be used to produce functional ingredients for food product development.
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