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Bioavailability of nutrients from the seeds of Amaranthus cruentus after heat
treatment and simulated gastrointestinal digestion

Dino Muhovic
Center for talented youth Belgrade II, Belgrade

1 Introduction 1500 Thermal treatment *

Seed of amaranth (A. cruentus) is known for its Amount of total polyphenols (g of GAE) 1000
hypoallergenic properties (gluten-free product) and high
content of iron and calcium in comparison to wheat, which 500 ***
is present in the daily diet. These properties make A.
cruentus good candidate for use in production of functional 0
foods. However, the method of preparation, storage and Seed NB Seed B Seed G NB Seed G B Popcorn B
processing of food can have a significant impact on its Popcorn NB Popcorn G NB Popcorn G B
quality, i.e. the concentration and bioavailability of
minerals, vitamins and other essential nutrients in food[1, Picture 2 - Polyphenol content of samples
2].

Objective

The aim of this research is to determine whether there are
differences in the protein profile and the total content of
carbohydrates and polyphenols in A. cruentus seeds after
mechanical (grinding) , thermal (turning them into popcorn
and cooking) process and simulated in vitro gastrointestinal
digestion afterwards.

2 Materials and methods

0,25 g of A. seed and popcorn samples (grinded and non-
grinded) are mixed with 5ml of MΩ water (each seed and
popcorn sample prepared in triplicate) and another 0,25 g of
A. seed and popcorn (grinded and non-grinded) mixed with
5 ml of MΩ water are boiled for 30min (also prepared in Picture 3 - Protein profile of the samples
triplicate) in a water bath. After addition of digestive
enzymes the resulting samples solutions are further referred
to as ‘digesta’. For determination of polyphenol content Conclusion
Folin-Ciocalteu spectrophotometric assay was used, and for
determination of total carbohydrate content the phenol–
sulfuric acid method was used. Absorbance was measured Research has found that there are differences in the amount
at ELISA reader (UNISKAN II). Determination of protein of the total polyphenols between the samples untreated and
profile of the samples was performed using electrophoretic treated mechanically, as well as between samples which
separation of proteins in12% polyacrylamide gel. were thermally treated and untreated. No differences were
noticed in protein profiles between samples after simulated
in vitro gastrointestinal digestion.
3 Results
A copyright for experimental data of this research work
belongs to Faculty of Chemistry and Center of
Amount of total polyphenols (g of GAE) 1000 *** *** *** *** References
excellence for molecular food sciences.
1500
Mechanical treatment

1.
Gamel, T.H., et al., Nutritional study of raw and popped seed
proteins of Amaranthus caudatus L and Amaranthuscruentus L.
500
Journal of the Science of Food and Agriculture, 2004. 84(10):
Gamel, T.H., et al., Effect of seed treatments on the chemical
0
composition of two amaranth species: oil, sugars, fibres,
Seed NB Seed G NB Seed B Seed G B Popcorn NB Popcorn B Popcorn G B 2. p. 1153-1158.
Popcorn G NB
minerals and vitamins. Journal of the Science of Food and
Agriculture,2006,86(1):p.82-89
Picture 1 - Polyphenol content of samples