Search for Author, Title, Keyword
Amaranth Seeds and Products – The Source of Bioactive Compounds
 
More details
Hide details
 
Publication date: 2014-09-30
 
 
Pol. J. Food Nutr. Sci. 2014;64(3):165-170
 
KEYWORDS
ABSTRACT
In recent years, new products obtained from amaranth seeds have entered the food market including expanded “popping” seeds and flakes. Lipids and biologically active substances dissolved in these products are susceptible to changes. Additionally, due to the fact that fat quality has high dietary importance, there is a need to conduct detailed quality and quantity studies on the lipid composition of Amaranthus cruentus. For the samples under analysis, protein, fat, starch and ash content were determined. Fatty acids and sterols were analysed by gas chromatography. The analysis of tocopherols and squalene content was carried out with the application of high-performance liquid chromatography coupled with photodiode array and fluorescence detectors (HPLC-DAD-FLD). Protein, fat and starch content did not change during seed processing. However in the case of tocopherols, the total tocopherol content was 10.6 mg/100 g for seeds, while in “popping” and in flakes it was reduced by approximately 35%. The squalene content ranged from 469.96 mg/100 g for seeds to 358.9 mg/100 g for flakes. No significant differences were observed in the fatty acid profile of seeds and products, but differences were observed in the sterol content.
 
CITATIONS (48):
1.
Natural Bio-active Compounds
Lalduhsanga Pachuau, Chanam Devi, Abhinab Goswami, Supriya Sahu, Rajat Dutta
 
2.
POTENTIAL USE OF SOME PSEUDOCEREALS IN THE FOOD INDUSTRY
Viktorija Stamatovska, Gjore Nakov, Zora Uzunoska, Tatjana Kalevska, Marija Menkinoska
Applied Researches in Technics, Technologies and Education
 
3.
The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil
Dorota Ogrodowska, Małgorzata Tańska, Waldemar Brandt
Food and Bioprocess Technology
 
4.
Gluten-Free Ancient Grains
Stefano D’Amico, Regine Schoenlechner
 
5.
Prospects of Application of Diet Supplements Based on Amaranth in the Practice of Training Athletes
L. Gunina, Dmitriev, Shustov, Kholodkov, Golovashchenko
Ukraïnsʹkij žurnal medicini, bìologìï ta sportu
 
6.
Bioactive Factors and Processing Technology for Cereal Foods
Maryam Iftikhar, Majid Khan
 
7.
Sweeteners
Natalia Alencar, Carvalho de
 
8.
Amaranth as a bread enriching ingredient
Natalia Derkanosova, Anastasiia Stakhurlova, Irina Pshenichnaya, Irina Ponomareva, Olga Peregonchaya, Svetlana Sokolova
Foods and Raw Materials
 
9.
Amaranthus Cruentus Taxonomy, Botanical Description, and Review of its Seed Chemical Composition
Katarzyna Wolosik, Agnieszka Markowska
Natural Product Communications
 
10.
The chemistry behind amaranth grains
Kristian Pastor
Journal of Nutritional Health & Food Engineering
 
11.
Bioactive Molecules in Food
Natalia Alencar, Carvalho de
 
12.
Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes
Елена Егорова, Elena Egorova, Ирина Резниченко, Irina Reznichenko
Food Processing: Techniques and Technology
 
13.
Effect of the Incorporation of Amaranth ( Amaranthus Mantegazzianus ) into Fat‐ and Cholesterol‐Rich Diets for Wistar Rats
Martín Sisti, Adriana Scilingo, María Añón
Journal of Food Science
 
14.
Pseudocereals
Claudia Haros, Małgorzata Wronkowska
 
15.
Amaranth grain processing in a grain roller mill
Наталья Шмалько, Natalʼya Shmalko, Станислав Смирнов, Stanislav Smirnov
Food Processing: Techniques and Technology
 
16.
Nutritional Value of Amaranth
Parisa Nasirpour-Tabrizi, Sodeif Azadmard-Damirchi, Javad Hesari, Zahra Piravi-Vanak
 
17.
Physicochemical properties of sorghum and technological aptitude for popping. Nutritional changes after popping
E.E. Llopart, S.R. Drago
LWT - Food Science and Technology
 
18.
Use of non-traditional types of plant raw materials for food production within the framework of food security
Ekaterina Pastushkova, Ekaterina Kryukova, Alexsandr Arisov, Vladislav Tiunov, Larisa Kokoreva, O. Loretts, N. Ojha, S. Vinogradov, A. Ruchkin, V. Kukhar
E3S Web of Conferences
 
19.
Functional and technological properties of fish farce with added amaranth and chickpea flour
L Petrova
IOP Conference Series: Earth and Environmental Science
 
20.
Effect of Amaranthus leaf powder addition on the nutritional composition, physical quality and consumer acceptability of instant noodles
Nothando Qumbisa, Nomali Ngobese, Unathi Kolanisi, Muthulisi Siwela, Gebashe Cynthia
South African Journal of Botany
 
21.
Low-Density Insulation Blocks and Hardboards from Amaranth (Amaranthus cruentus) Stems, a New Perspective for Building Applications
Philippe Evon, Langalerie de, Laurent Labonne, Othmane Merah, Thierry Talou, Stéphane Ballas, Thierry Véronèse
Coatings
 
22.
Amaranthus hypochondriacus L. as a Sustainable Source of Nutrients and Bioactive Compounds for Animal Feeding
Marianna Oteri, Fabio Gresta, Annalisa Costale, Presti Lo, Giorgia Meineri, Biagina Chiofalo
Antioxidants
 
23.
Processing of natural plant raw materials and their use as additives in the food industry
S Nikonovich, N Tarasenko, S Kucherova
IOP Conference Series: Earth and Environmental Science
 
24.
Assessment of squalene variability and its enhancement in Amaranthus ( Amaranthus caudatus L.) populations: With application to vaccine development
Kuldip Verma
Biotechnology and Applied Biochemistry
 
25.
Peruvian Andean grains: Nutritional, functional properties and industrial uses
Delgado Choque, Tapia Carlos, Huamani Pacco, Bruce Hamaker
Critical Reviews in Food Science and Nutrition
 
26.
Optimization of traditional puffing of a nutritious local grain (Amaranthus spp.) and development of a scalable business model supporting community health
Iksha Chhabra, Avneet Kaur
The Journal of Community Health Management
 
27.
Amaranth Oilseed Composition and Cosmetic Applications
Bouchra Sayed-Ahmad, Martine Urrutigoïty, Akram Hijazi, Zeinab Saad, Muriel Cerny, Philippe Evon, Thierry Talou, Othmane Merah
Separations
 
28.
Quantitation of 20 Phytosterols in 34 Different Accessions of Quinoa (Chenopodium quinoa)
Sarah Schlag, Sören Götz, Felix Rüttler, Sandra Schmöckel, Walter Vetter
Journal of Agricultural and Food Chemistry
 
29.
Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits
Lorenzo Estivi, Luisa Pellegrino, Johannes Hogenboom, Andrea Brandolini, Alyssa Hidalgo
Molecules
 
30.
The Effects of Processing Technologies on Nutritional and Anti-nutritional Properties of Pseudocereals and Minor Cereal
Rubén Agregán, Nihal Guzel, Mustafa Guzel, Sneh Bangar, Gökhan Zengin, Manoj Kumar, José Lorenzo
Food and Bioprocess Technology
 
31.
Effects of Using Processed Amaranth Grain with and without Enzyme on Performance, Egg Quality, Antioxidant Status and Lipid Profile of Blood and Yolk Cholesterol in Laying Hens
Babak Hosseintabar-Ghasemabad, Hossein Janmohammadi, Ali Hosseinkhani, Saeid Amirdahri, Payam Baghban-Kanani, Ivan Gorlov, Marina Slozhenkina, Alexander Mosolov, Ramirez Suarez, Alireza Seidavi
Animals
 
32.
An update on the nutritional profiles of quinoa ( Chenopodium quinoa Willd.), amaranth ( Amaranthus spp.), and chia ( Salvia hispanica L.), three key species with the potential to contribute to food security worldwide
Enrique Olmos, Inmaculada Roman‐Garcia, Maria Reguera, Camilo Mestanza, Nieves Fernandez‐Garcia
JSFA reports
 
33.
Fatty Acid Composition of Pseudocereals and Seeds Used as Functional Food Ingredients
Małgorzata Czerwonka, Agnieszka Białek
Life
 
34.
Effect of Dietary Amaranth (Amaranthus hybridus chlorostachys) Supplemented with Enzyme Blend on Egg Quality, Serum Biochemistry and Antioxidant Status in Laying Hens
Hossein Janmohammadi, Babak Hosseintabar-Ghasemabad, Majid Oliyai, Sadegh Alijani, Ivan Gorlov, Marina Slozhenkina, Aleksandr Mosolov, Ramirez Suarez, Alireza Seidavi, Vito Laudadio, Vincenzo Tufarelli, Marco Ragni
Antioxidants
 
35.
Amaranth: a multi-purpose crop for war-torn land
Mariia Tyrus, Volodymyr Lykhochvor, Petro Hnativ
International Journal of Environmental Studies
 
36.
Wild Food Plants for Zero Hunger and Resilient Agriculture
Adya Ram, Anju Thattantavide, Ajay Kumar
 
37.
Nutritional Composition, Functionality, and Processing Technologies for Amaranth
Manisha Malik, Ritu Sindhu, Sanju Dhull, Christelle Bou-Mitri, Yudhbir Singh, Shreya Panwar, Bhupendar Khatkar, Ivan Luzardo-Ocampo
Journal of Food Processing and Preservation
 
38.
Protective Effect of Amaranthus cruentus L. Seed Oil on UVA-Radiation-Induced Apoptosis in Human Skin Fibroblasts
Katarzyna Wolosik, Magda Chalecka, Jerzy Palka, Arkadiusz Surazynski
International Journal of Molecular Sciences
 
39.
Harvesting Food from Weeds
Nisha Singhania, Rajesh Kumar, Pramila, Sunil Bishnoi, Aradhita Ray, Aastha Diwan
 
40.
Effect of roasting times on bioactive compounds, fatty acids, polyphenol and nutrients of amaranth (Amaranthus cruentus L.) seed roasted in pan, and principal component analysis
Juhaimi Al, Isam Ahmed, Mehmet Özcan, Nurhan Uslu
Journal of Food Science and Technology
 
41.
Evaluation of Fatty Acid Composition in Amaranth Pasta Developed for a Vegan Diet
Alla Marisheva, Ilze Beitane
Rural Sustainability Research
 
42.
Quantitative data of up to thirty sterols in vegetable oils and fats
Sarah Schlag, Walter Vetter
European Food Research and Technology
 
43.
The use of non-traditional raw materials in the production technology of bakery products
Vladimir Morgunov, Elena Zenina, Artem Mel’nikov, Elena Mel’nikova, Oksana Sutorma, M. Sadriddinov, R. Abdullozoda, G. Devi, G. Khalmatjanova
E3S Web of Conferences
 
44.
Characterization of Nutritional Potential of Amaranthus sp. Grain Production
Alexandru Mătieș, Cornel Negrușier, Oana Roșca Mare, Olimpia Smaranda Mintaș, Gabriela Zanc Săvan, Antonia Cristina Maria Odagiu, Luiza Andronie, Ioan Păcurar
Agronomy
 
45.
Variability in Morphological, Biochemical, and Proximate Yield Composition among Predominant Amaranthus hybridus Cultivars in South-West Nigeria
Peter Adeolu Adedibu, David Adedayo Animasaun, Liudmila Tekutyeva, Oksana Son, Mujahid Ado Abubakar, Ubaida Muhammad Adamu, Larissa Balabanova, Yulia Yugay, Yury Shkryl
Horticulturae
 
46.
Revolutionizing Nutrition: Exploring the Transformative Impact of Amaranth Integration on Composite Millet Flakes
Sai Dharshini, Sudha ML, Meera M
 
47.
Grain amaranth: A versatile untapped climate-smart crop for enhancing food and nutritional security
Betty Mukuwapasi, Sydney Mavengahama, Abe Shegro Gerrano
Discover Agriculture
 
48.
Seeds: Anti-proliferative Storehouse for Bioactive Secondary Metabolites
Dilipkumar Pal, Padum Lal, Amalesh Samanta
 
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
Scroll to top