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• W2907658822 startingPage "154" @default.
• W2907658822 abstract "Three phenolic-rich legume varieties underwent in vitro simulated gastrointestinal proteolytic digestion after a wide range of thermal treatments. Total phenolic content (TPC), DPPH free radical scavenging activity (DPPH), degree of hydrolysis (DH), angiotensin-I converting enzyme (ACE) inhibitory activity of hydrolysates showed significant differences among thermal treatments. TPC values of hydrolysates were significantly (p < 0.05) higher than their corresponding undigested counterparts. The DPPH values were significantly (p < 0.05) lower than their corresponding undigested counterparts. DH had no correlations (p > 0.05) with ACE inhibitory activity for all three legumes. When compared with undigested legumes, the simulated gastrointestinal tract proteolytic digestion induced marked changes not only in the content, but also in the type of individual free phenolic acids. The present study clearly implied that literature data of phenolics and their potential health benefits derived from undigested legumes cannot accurately represent the real situations after the digestion process." @default.
• W2907658822 created "2019-01-11" @default.
• W2907658822 creator A5012906117 @default.
• W2907658822 creator A5017397726 @default.
• W2907658822 date "2019-05-01" @default.
• W2907658822 modified "2023-10-09" @default.
• W2907658822 title "Comparative studies on ACE inhibition, degree of hydrolysis, antioxidant property and phenolic acid composition of hydrolysates derived from simulated in vitro gastrointestinal proteolysis of three thermally treated legumes" @default.
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• W2907658822 doi "https://doi.org/10.1016/j.foodchem.2018.12.090" @default.
• W2907658822 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/30658742" @default.
• W2907658822 hasPublicationYear "2019" @default.
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