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Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables
dc.contributor.author | Lafarga, Tomás | |
dc.contributor.author | Rodríguez-Roque, Maria Janeth | |
dc.contributor.author | Bobo, Gloria | |
dc.contributor.author | Villaró, Silvia | |
dc.contributor.author | Aguiló-Aguayo, Ingrid | |
dc.contributor.other | Producció Vegetal | ca |
dc.date.accessioned | 2020-04-28T16:25:47Z | |
dc.date.available | 2020-05-08T22:01:13Z | |
dc.date.issued | 2019-05-09 | |
dc.identifier.citation | Lafarga, Tomás, Maria Janeth Rodríguez-Roque, Gloria Bobo, Silvia Villaró, and Ingrid Aguiló-Aguayo. 2019. "Effect Of Ultrasound Processing On The Bioaccessibility Of Phenolic Compounds And Antioxidant Capacity Of Selected Vegetables". Food Science And Biotechnology 28 (6): 1713-1721. doi:10.1007/s10068-019-00618-4. | ca |
dc.identifier.issn | 1226-7708 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/764 | |
dc.description.abstract | Ultrasound processing can result in cell wall disruption, facilitating the release of the cellular content. Therefore, we hypothesized that sonication of vegetables could be used as a pre-treatment to increase the bioaccessibility of phenolic and antioxidant compounds. Overall, sonication (40 kHz, 250 W, 4 °C, 20 min) did not affect the main physicochemical parameters of tomato, lettuce, zucchini, and green and red pepper (p < 0.05). The polyphenolic content and antioxidant activity of digestive enzymatic extracts was higher than that of water:methanol extracts (p < 0.05). In addition, sonication resulted in increased bioaccessibility of phenolic compounds in lettuce and green pepper (p < 0.05), while no effect was observed for tomato, red pepper, and zucchini samples suggesting a matrix-dependent effect. The amount of phenolic compounds and antioxidants released by vegetables during a simulated gastrointestinal digestion may be higher than the one that can be expected from measurements in usual aqueous-organic extracts. | ca |
dc.format.extent | 24 | ca |
dc.language.iso | eng | ca |
dc.publisher | Springer | ca |
dc.relation.ispartof | Food Science and Biotechnology | ca |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.title | Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/acceptedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.relation.projectID | MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ / | ca |
dc.relation.projectID | MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ / | ca |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.1007/s10068-019-00618-4 | ca |
dc.contributor.group | Postcollita | ca |
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