|
|
|
|
|
| AKBAR,M.; SHERAZI,I.N.; IQBAL,M.S.; KHALIL,T.; WAQAS,H.M.. |
| ABSTRACT: In the present study, antibacterial and antioxidant [1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity] activities of a weed, slender amaranth (Amaranthus viridis L.) were investigated. Extracts of different plant parts were prepared in n-hexane, chloroform and ethyl acetate. Antibacterial activity was measured by using 100 mg mL-1 concentration extracts against 4 deadly phytopathogenic bacterial species viz. Pseudomonas syringae Van Hall, Ralstonia solanacearum Smith, Erwinia carotovora (Jones), Holland and Xanthomonas axonopodis Hasse. In antioxidants assays, 10, 20 and 30 mg mL-1 extracts were used keeping DPPH as control. In these bioassays, ethyl acetate fraction of A. viridis leaf exhibited the best antibacterial and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amaranthus viridis; Bioactive components; DPPH; Phytopathogens; Weeds. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-83582020000100206 |
| |
|
|
| García-Salcedo,Ángela Janet; Torres-Vargas,Olga Lucía; Ariza-Calderón,Hernando. |
| Abstract Quinoa, amaranth, and chia flours have considerable amounts of protein, starch, dietary fiber, lipids, minerals, vitamins, and bioactive components, which provide in them exceptional properties for human nutrition. The aim of this research was the physical-chemical characterization of quinoa, amaranth, and chia flours and seeds through proximal, optical, functional, thermal, and structural analyses. From the results obtained during the proximal analysis, considerable proportions were determined of protein and fiber for the three flours, with the highest values in chia flour at 28.56% and 39.8%, respectively. These results were corroborated by optical microscopy analysis performed on longitudinal cuts in the three types of seeds. Thermal parameters... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bioactive components; Functional analysis; Protein alternatives; Starch; Structural characterization. |
| Ano: 2018 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122018000200215 |
| |
|
|
|
