Masking of Antioxidant Capacity by the Interaction of Pancreatic α-Amylase and Peanut Shells Polyphenols
Feng Gao, Yujiang Cheng, Yali Yu, Lvsha Gao
Available Online March 2016.
- https://doi.org/10.2991/icmmct-16.2016.297How to use a DOI?
- Peanut Shells Polyphenols; Pancreatic α-Amylase; Interactions; Antioxidant Capacity
- The antioxidant capacity of peanut shell polyphenols interacted with pancreatic α-amylase is examined in vitro. The results indicated that peanut shells polyphenols could be used as a kind of potential natural antioxidant for food. The polyphenols easier binding to proteins made its scavenging activities decreased in complex biological mixtures when binding to the α-amylase which include phlorglucinol, luteolin, pyrogallol, and catechin. From the results, the decreasing extention had a tight relationship with the structure of polyphenol. A carbony group at C (4) in the polyphenolic molecule showed great effect on interaction between polyphenols and α-amylase which leading a higher decrease in scavenging activities of peanut shells polyphenols. And meta-position polyphenolic hydroxyls were more active than adjacent polyphenolic hydroxyls in the interaction with α-amylase.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Feng Gao AU - Yujiang Cheng AU - Yali Yu AU - Lvsha Gao PY - 2016/03 DA - 2016/03 TI - Masking of Antioxidant Capacity by the Interaction of Pancreatic α-Amylase and Peanut Shells Polyphenols BT - 2016 4th International Conference on Machinery, Materials and Computing Technology PB - Atlantis Press SP - 1494 EP - 1499 SN - 2352-5401 UR - https://doi.org/10.2991/icmmct-16.2016.297 DO - https://doi.org/10.2991/icmmct-16.2016.297 ID - Gao2016/03 ER -