Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

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• 作者：Carlo Giuseppe Rizzello^a ; ^{carlogiuseppe.rizzello@uniba.it} ; Anna Lorusso^a ; Vito Russo^a ; Daniela Pinto^b ; Barbara Marzani^b ; Marco Gobbetti^a
• 关键词：ABTS ; 2 ; 2&prime ; -azino-di-[3-ethylbenzthiazoline sulphonate] ; ADI ; acceptable daily intake ; BHT ; butylated hydroxytoluene ; DCFH-DA ; 2&prime ; 7&prime ; -dichlorofluorescein diacetate ; DPPH ; 1 ; 1-diphenyl-2-picrylhydrazyl ; DY ; dough yield ; FBS ; fetal bovine serum ; GRAS ; generally recognized as safe ; MTT ; (3-(4 ; 5-dimethyl-2-yl)-2 ; 5-diphenyltetrazolium bromide) ; nano-LC-ESI-MS/MS ; nano-Liquid Chromatography-Electrospray Ionisation-Mass Spectra/Mass Spectra ; OPA ; o-phtaldialdehyde ; PUFA ; polyunsaturated
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：16 January 2017
• 年：2017
• 卷：241
• 期：Complete
• 页码：252-261
• 全文大小：738 K
• 卷排序：241

文摘

Autochthonous lactic acid bacteria were used to ferment quinoa flour. Antioxidant activities were determined by in vitro assays. Antioxidant peptides were purified and identified.