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dc.creatorStinco Scanarotti, Carla Mariaes
dc.creatorBaroni, María Verónicaes
dc.creatorPaola Naranjo, Romina Daniela dies
dc.creatorWunderlin, Daniel Albertoes
dc.creatorHeredia Mira, Francisco Josées
dc.creatorMeléndez Martínez, Antonio Jesúses
dc.creatorVicario Romero, Isabeles
dc.date.accessioned2016-06-03T10:58:02Z
dc.date.available2016-06-03T10:58:02Z
dc.date.issued2015
dc.identifier.citationStinco Scanarotti, C.M., Baroni, M.V., Paola Naranjo, R.D.d., Wunderlin, D.A., Heredia Mira, F.J., Meléndez Martínez, A.J. y Vicario Romero, I. (2015). Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays. Journal of Food Composition and Analysis, 37, 1-10.
dc.identifier.issn0889-1575es
dc.identifier.urihttp://hdl.handle.net/11441/41857
dc.description.abstractAntioxidant capacity was evaluated by a cellular model (Saccharomyces cerevisiae) and chemical methods (FRAP, TEAC and total phenols by Folin-Ciocalteu assay) in the hydrophilic fraction (phenolic compounds and ascorbic acid) of orange juices (OJs) from six varieties (Midknight, Delta Seedless, Rohde Red, Seedless, Early and clone Sambiasi), harvested in two seasons. The contents of phenolic compounds and ascorbic acid analyzed, respectively, by UPLC and HPLC were 370.04 76.97 mg/L and 52.05 6.69 mg/100 mL. Variety and season significantly influenced (p < 0.05) composition and antioxidant capacity. TEAC and FRAP values correlated well with individual hydrophilic compounds (R2 > 0.991) but no correlation with cellular assay was observed. An increase in survival rates between 23% and 38% was obtained, excepting for two varieties that showed no activity (Rohde Red and Seedless). Narirutin, naringin-d, ferulic acid-d2, didymin, neoeriocitrin and sinapic acid hexose and caffeic acid-d1 were the phenolic compounds which contributed to survival rates (R2 = 0.979, p < 0.01)es
dc.formatapplication/pdfes
dc.language.isoenges
dc.publisherAcademic Press Inc.es
dc.relation.ispartofJournal of Food Composition and Analysis, 37, 1-10.
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectFolin-Ciocalteues
dc.subjectFRAPes
dc.subjectHydrophilic antioxidantses
dc.subjectOrange Juiceses
dc.subjectSaccharomyces cerevisiaees
dc.subjectTEACes
dc.subjectCultivar differenceses
dc.subjectFood compositiones
dc.subjectFood analysises
dc.titleHydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assayses
dc.typeinfo:eu-repo/semantics/articlees
dc.type.versioninfo:eu-repo/semantics/publishedVersiones
dc.rights.accessrightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legales
dc.relation.publisherversion10.1016/j.jfca.2014.09.006es
dc.identifier.doihttp://dx.doi.org/10.1016/j.jfca.2014.09.006es
dc.contributor.groupUniversidad de Sevilla. AGR225: Color y Calidad de Alimentoses
idus.format.extent10 p.es
dc.journaltitleJournal of Food Composition and Analysises
dc.publication.volumen37es
dc.publication.initialPage1es
dc.publication.endPage10es
dc.identifier.idushttps://idus.us.es/xmlui/handle/11441/41857

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