Distribución, Localización E Inhibidores De Las Polifenol Oxidasas en Frutos Y Vegetales Usados Como Alimento

Carriel, Jaime Morante; Obrebska, Anna Agnieszka; Rodríguez, José Enrique Nieto; Patiño, Mercedes Susana Carranza; Pico-Saltos, Roberto; Bru-Martínez, Roque

doi:10.18779/cyt.v7i1.135

Cited by 3 publications

(2 citation statements)

References 47 publications

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“…It was previously reported that the higher the polyphenol content is, the higher the enzymatic oxidation catalyzed by PPO can be. 28,36,37 As has been shown before by van der Sluis et al, 38 epicatechin and chlorogenic acid are the main compounds that present a decrease in total concentration due to the action of PPO (up to 28 and 25%, respectively). However, a positive effect was noted regarding total quercetin glycosides (a 17% increase).…”

Section: Solvent Selectionmentioning

confidence: 59%

Determination of Polyphenolic Profile of Apple Pomace (Malus domestica Golden Delicious Variety) by HPLC–MS

Orozco-Flores,

Salas,

Rocha-Gutiérrez

et al. 2023

ACS Omega

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Apple (Malus domestica Borkh) is an appreciated source of polyphenols. Phenolic compounds are known as natural antioxidants and have a wide range of applications in different industries. Apple pomace has the potential of being an alternative source of polyphenols. To determine the polyphenolic profile of apple pomace, samples from the skin at two different stages of ripening were extracted with 80−20% EtOH−water/acetic acid 5% (S1) and 20−80% EtOH−water/acetic acid 5% (S2) in order to determine the solvent system. Ripe skins extracted with S1 showed a higher total polyphenol content or TPC (1.21 g of polyphenols per 100 g of fresh weight (FW)) than unripe apple skin, being the most effective system tested and a mean degree of polymerization of 2.47. Commercial apple pomace was extracted with S1, resulting in a TPC of 0.5615 ± 0.007 g of polyphenols per 100 g of FW. Meanwhile, the RP-HPLC-MS analysis led to the tentative identification of several polyphenolic compounds.

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Section: Solvent Selectionmentioning

confidence: 59%

Determination of Polyphenolic Profile of Apple Pomace (Malus domestica Golden Delicious Variety) by HPLC–MS

Orozco-Flores,

Salas,

Rocha-Gutiérrez

et al. 2023

ACS Omega

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“…The degradation of phenolic compounds by enzymatic oxidation or enzymatic browning may partially explain the change in the color of the extract under heat stress conditions, as phenolic compounds oxidize and polymerize to a brown color (Morante et al, 2014). On the other hand, the possibility of simultaneous degradation of the phenolic and chlorophyll yielding a color change of the extract from dark green to brown can not be ruled out; Regarding the influence of temperature and exposure time on the stability of phenols, significant degradation was observed at high temperatures (60 °C), which increased with exposure time in this condition (12 and 24 weeks).…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 99%

Preformulation studies for the development of a microemulsion formulation from Ambrosia peruviana All., with anti-inflammatory effect

Palacio,

Castro,

Bassani

et al. 2023

Braz. J. Pharm. Sci.

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Natural products are considered an important source of the therapeutic arsenal currently available. Among these alternatives are the seeds of Ambrosia peruviana (altamisa), whose extract has shown an anti-inflammatory effect. The main objective of this work was to perform a preformulation study of Ambrosia peruviana seeds ethanolic extract, where the main factors that affect the physical, chemical, and pharmacological stability of the extract were evaluated, as well as a compatibility study by differential scanning calorimetry (DSC) analysis against different excipients. A dry extract was obtained by rotary evaporation of the seeds macerated with 96% ethanol. The anti-inflammatory activity was determined by measuring its effect on NO production in RAW 264.7 macrophages, stimulated with LPS. The results showed that the dry extract maintained its stability over time when stored at a temperature of 4 and 25ºC, demonstrating its biological activity, the content of phenolic compounds, and its physicochemical parameters remain practically invariable. However, when exposed to high temperatures (60 ºC) it was affected. The thermal analysis revelated that the behavior of most of the selected excipients and the dry extract was maintained, which indicates that it did not present incompatibilities, therefore they can be candidates for formulating a microemulsion.

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Relations Between Amylose Content and Physicochemical Properties of Starches from White and Red Sorghum Varieties

Flores‐Garcia,

Gaytán‐Martínez,

Calvo‐Lopez

et al. 2024

Starch Stärke

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This research aims to determine the relationship between amylose content and physicochemical properties in white and red sorghum starches. Five varieties of red sorghum and four varieties of white sorghum were evaluated. The chemical properties, the amylose content, the resistant starch content, scanning electron microscopy, the absorption and solubility index in water, the viscosity profile, the thermal properties, and the correlation between the amylose content were determined. Sorghum starches had an amylose content between 24.51% and 34.34%, but did not show any relationship with color. Regarding the microstructure, the starches that appear larger granules (20–30 µm) have lower amylose content. Sorghum red varieties shown higher values in gelatinization enthalpy, pasting temperature and water absortion index, this effect was attributed to the formation of complexes with phenolic compounds. Starches with a higher proportion of amylose shown lower viscosity profiles and a high thermal stability. Correlation matrix analysis reveals that amylose content had a negative correlation with water absorption index, water solubility index, maximum viscosity, minimum viscosity, and positive correlation with the resistant starch content. The amylose content can define the potential application of the sorghum starches.

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Distribución, Localización E Inhibidores De Las Polifenol Oxidasas en Frutos Y Vegetales Usados Como Alimento

Cited by 3 publications

References 47 publications

Determination of Polyphenolic Profile of Apple Pomace (Malus domestica Golden Delicious Variety) by HPLC–MS

Determination of Polyphenolic Profile of Apple Pomace (Malus domestica Golden Delicious Variety) by HPLC–MS

Preformulation studies for the development of a microemulsion formulation from Ambrosia peruviana All., with anti-inflammatory effect

Relations Between Amylose Content and Physicochemical Properties of Starches from White and Red Sorghum Varieties

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