Adsorption of Quercetin on Brown Rice and Almond Protein Matrices: Effect of Quercetin Concentration

Abstract

Plant‐based proteins are very often used as carriers of different phenolic compounds. For that purpose, complexation of quercetin with almond and brown rice protein matrices was investigated. The amount of protein matrices was constant, while the concentration of quercetin varied (1 mM, 2 mM or 5 mM) during complexation. Dried complexes were investigated for quercetin amount (HPLC analysis) and antioxidant activity (DPPH, FRAP and CUPRAC methods). Additionally, com-plexation was proven by DSC and FTIR‐ATR screening. An increase in the concentration of quercetin in the initial complexation mixture resulted in the increase in the adsorption of quercetin onto protein matrices. For the brown rice protein matrices, this increase was proportional to the initial quercetin concentration. Adsorption of quercetin caused the change in thermal stability of micro-particles in comparison to corresponding protein matrices that have been proven by DSC. FTIR‐ ATR analysis revealed structural changes on microparticles upon adsorption of quercetin.