Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation
Fibre microparticles (MPCs) obtained from Japanese plum (Prunus salicina) skin and flesh through ethanolic extraction retained polyphenolic compounds, mainly proanthocyanidins, in 170-200 mg/100 g MPCs levels. Also, phenolics such as anthocyanins (cyanidin 3-galactoside and 3-rutinoside), responsibl...
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Elsevier Ltd
2016
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| LEADER | 13888caa a22010097a 4500 | ||
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| 001 | PAPER-15952 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204648.0 | ||
| 008 | 190411s2016 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84973167574 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Basanta, M.F. | |
| 245 | 1 | 0 | |a Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation |
| 260 | |b Elsevier Ltd |c 2016 | ||
| 270 | 1 | 0 | |m Rojas, A.M.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad UniversitariaArgentina; email: arojas@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a Fibre microparticles (MPCs) obtained from Japanese plum (Prunus salicina) skin and flesh through ethanolic extraction retained polyphenolic compounds, mainly proanthocyanidins, in 170-200 mg/100 g MPCs levels. Also, phenolics such as anthocyanins (cyanidin 3-galactoside and 3-rutinoside), responsible for red-purple colour, and flavonoids (quercetin derivatives), were found in significant proportions only in the skin MPCs. The MPCs-polyphenolic extract showed antioxidant capability (DPPH and FRAP assays) as well as protective effect against the oxidative stress induced by tert-butylhydroperoxide (t-BOOH) when biologically evaluated on kidney cells, joined to a low cytotoxicity (50%-cytotoxic concentration >100 μg/mL). This is important since health benefits of barely absorbed proanthocyanidins rest on their permanence into the intestine, interfering with oxidative stress implicated in inflammatory disorders. Higher proportions of pectins found in flesh MPCs and of lignin in skin MPCs can provide different fibre functionality. Plum MPCs obtained can be useful as antioxidant natural additives and ingredients for functional food preservation. © 2016 Elsevier Ltd. |l eng | |
| 536 | |a Detalles de la financiación: Comisión Sectorial de Investigación Científica | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires, UBACyT 20020130100553BA | ||
| 536 | |a Detalles de la financiación: National Council for Scientific Research, PIP 11220110100349 | ||
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica, 201370E068, PICT 2013-2088 | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: This work was supported by grants from the University of Buenos Aires (grant UBACyT 20020130100553BA ), National Research Council of Argentina , grant PIP 11220110100349 (CONICET) and ANPCyT (grant PICT 2013-2088 ). Dr. Tomás-Barberán research has been supported by Project 201370E068 ( CSIC, Spain ). | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina | ||
| 593 | |a CONICET, Buenos Aires, Argentina | ||
| 593 | |a Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, 30100 Campus de Espinardo, Murcia, Spain | ||
| 593 | |a Departamento de Química Biológica (IQUIBICEN), Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina | ||
| 690 | 1 | 0 | |a ANTIOXIDANT FOOD PRESERVATION |
| 690 | 1 | 0 | |a FLAVONOIDS |
| 690 | 1 | 0 | |a OXIDATIVE STRESS |
| 690 | 1 | 0 | |a PECTINS |
| 690 | 1 | 0 | |a PLUM FIBRE MICROPARTICLES |
| 690 | 1 | 0 | |a PROANTHOCYANIDINS |
| 700 | 1 | |a Marin, A. | |
| 700 | 1 | |a De Leo, S.A. | |
| 700 | 1 | |a Gerschenson, L.N. | |
| 700 | 1 | |a Erlejman, A.G. | |
| 700 | 1 | |a Tomás-Barberán, F.A. | |
| 700 | 1 | |a Rojas, A.M. | |
| 773 | 0 | |d Elsevier Ltd, 2016 |g v. 24 |h pp. 287-296 |p J. Funct. Foods |x 17564646 |t Journal of Functional Foods | |
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