Masking of Antioxidant Capacity by the Interaction of Pancreatic α-Amylase and Peanut Shells Polyphenols

DOI

10.2991/icmmct-16.2016.297How to use a DOI?

Keywords

Peanut Shells Polyphenols; Pancreatic α-Amylase; Interactions; Antioxidant Capacity

Abstract

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.

Copyright

© 2016, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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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  - Proceedings of the 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  - 10.2991/icmmct-16.2016.297
ID  - Gao2016/03
ER  -