Maillard reaction product from bovine plasma proteins as antioxidant on model systems

Autores
Fernández, Carina Lorena; Doval, Mirtha Marina; Romero, Ana María; Judis, Maria Alicia
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A Maillard Reaction Product (MRP) was obtained by reacting bovine plasma proteins and aldehydes arising from oxidized soybean oil. SDS-PAGE electrophoresis and IR studies were developed. Antioxidant activity was analysed by Reducing Power (RP), Chelating Activity (CA) and Antiradical Activity (AA) determinations, using different concentrations of MRP (0 - 8 mg/ml) and BHA (0.01% w/v) as a reference. Oxidative stability of linoleic acid emulsions with 0; 1% and 3% w/v of MRP and 0.01% w/v of BHA was studied. The presence of carboxylic groups was evidenced from IR spectrum, while electrophoresis showed the appearance of new molecular weight constituents. MRP exhibited high RP and CA, but AA was much lower than BHA (35% vs 96%). Inhibition Percentages of Lipid Oxidation were 94% and 97% for MRP and BHA respectively. Consequently, MRP might be an alternative to the synthetic antioxidant, although further studies should be conducted for its application in food systems.
Fil: Fernández, Carina Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Doval, Mirtha Marina. Universidad Nacional del Chaco Austral; Argentina
Fil: Romero, Ana María. Universidad Nacional del Chaco Austral; Argentina
Fil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral; Argentina
Materia
MAILLARD REACTION
LIPID OXIDATION
ANTIOXIDANT ACTIVITY
SYNTHETIC ANTIOXIDANTS
OXIDATIVE STABILITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/30507
Acceder
id CONICETDig_6eb499e36613a0b002e7826692819348
oai_identifier_str oai:ri.conicet.gov.ar:11336/30507
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Maillard reaction product from bovine plasma proteins as antioxidant on model systemsFernández, Carina LorenaDoval, Mirtha MarinaRomero, Ana MaríaJudis, Maria AliciaMAILLARD REACTIONLIPID OXIDATIONANTIOXIDANT ACTIVITYSYNTHETIC ANTIOXIDANTSOXIDATIVE STABILITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2A Maillard Reaction Product (MRP) was obtained by reacting bovine plasma proteins and aldehydes arising from oxidized soybean oil. SDS-PAGE electrophoresis and IR studies were developed. Antioxidant activity was analysed by Reducing Power (RP), Chelating Activity (CA) and Antiradical Activity (AA) determinations, using different concentrations of MRP (0 - 8 mg/ml) and BHA (0.01% w/v) as a reference. Oxidative stability of linoleic acid emulsions with 0; 1% and 3% w/v of MRP and 0.01% w/v of BHA was studied. The presence of carboxylic groups was evidenced from IR spectrum, while electrophoresis showed the appearance of new molecular weight constituents. MRP exhibited high RP and CA, but AA was much lower than BHA (35% vs 96%). Inhibition Percentages of Lipid Oxidation were 94% and 97% for MRP and BHA respectively. Consequently, MRP might be an alternative to the synthetic antioxidant, although further studies should be conducted for its application in food systems.Fil: Fernández, Carina Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Doval, Mirtha Marina. Universidad Nacional del Chaco Austral; ArgentinaFil: Romero, Ana María. Universidad Nacional del Chaco Austral; ArgentinaFil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral; ArgentinaCenter for Promoting Ideas (CPI), USA2014-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/30507Fernández, Carina Lorena; Doval, Mirtha Marina; Romero, Ana María; Judis, Maria Alicia; Maillard reaction product from bovine plasma proteins as antioxidant on model systems; Center for Promoting Ideas (CPI), USA; International Journal of Applied Science and Technology; 4; 5; 10-2014; 104-1102221-09972221-1004CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.ijastnet.com/journals/Vol_4_No_5_October_2014/12.pdfinfo:eu-repo/semantics/altIdentifier/url/http://www.ijastnet.com/journal/index/647info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:21:11Zoai:ri.conicet.gov.ar:11336/30507instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:21:11.935CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Maillard reaction product from bovine plasma proteins as antioxidant on model systems
title Maillard reaction product from bovine plasma proteins as antioxidant on model systems
spellingShingle Maillard reaction product from bovine plasma proteins as antioxidant on model systems
Fernández, Carina Lorena
MAILLARD REACTION
LIPID OXIDATION
ANTIOXIDANT ACTIVITY
SYNTHETIC ANTIOXIDANTS
OXIDATIVE STABILITY
title_short Maillard reaction product from bovine plasma proteins as antioxidant on model systems
title_full Maillard reaction product from bovine plasma proteins as antioxidant on model systems
title_fullStr Maillard reaction product from bovine plasma proteins as antioxidant on model systems
title_full_unstemmed Maillard reaction product from bovine plasma proteins as antioxidant on model systems
title_sort Maillard reaction product from bovine plasma proteins as antioxidant on model systems
dc.creator.none.fl_str_mv Fernández, Carina Lorena
Doval, Mirtha Marina
Romero, Ana María
Judis, Maria Alicia
author Fernández, Carina Lorena
author_facet Fernández, Carina Lorena
Doval, Mirtha Marina
Romero, Ana María
Judis, Maria Alicia
author_role author
author2 Doval, Mirtha Marina
Romero, Ana María
Judis, Maria Alicia
author2_role author
author
author
dc.subject.none.fl_str_mv MAILLARD REACTION
LIPID OXIDATION
ANTIOXIDANT ACTIVITY
SYNTHETIC ANTIOXIDANTS
OXIDATIVE STABILITY
topic MAILLARD REACTION
LIPID OXIDATION
ANTIOXIDANT ACTIVITY
SYNTHETIC ANTIOXIDANTS
OXIDATIVE STABILITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv A Maillard Reaction Product (MRP) was obtained by reacting bovine plasma proteins and aldehydes arising from oxidized soybean oil. SDS-PAGE electrophoresis and IR studies were developed. Antioxidant activity was analysed by Reducing Power (RP), Chelating Activity (CA) and Antiradical Activity (AA) determinations, using different concentrations of MRP (0 - 8 mg/ml) and BHA (0.01% w/v) as a reference. Oxidative stability of linoleic acid emulsions with 0; 1% and 3% w/v of MRP and 0.01% w/v of BHA was studied. The presence of carboxylic groups was evidenced from IR spectrum, while electrophoresis showed the appearance of new molecular weight constituents. MRP exhibited high RP and CA, but AA was much lower than BHA (35% vs 96%). Inhibition Percentages of Lipid Oxidation were 94% and 97% for MRP and BHA respectively. Consequently, MRP might be an alternative to the synthetic antioxidant, although further studies should be conducted for its application in food systems.
Fil: Fernández, Carina Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Doval, Mirtha Marina. Universidad Nacional del Chaco Austral; Argentina
Fil: Romero, Ana María. Universidad Nacional del Chaco Austral; Argentina
Fil: Judis, Maria Alicia. Universidad Nacional del Chaco Austral; Argentina
description A Maillard Reaction Product (MRP) was obtained by reacting bovine plasma proteins and aldehydes arising from oxidized soybean oil. SDS-PAGE electrophoresis and IR studies were developed. Antioxidant activity was analysed by Reducing Power (RP), Chelating Activity (CA) and Antiradical Activity (AA) determinations, using different concentrations of MRP (0 - 8 mg/ml) and BHA (0.01% w/v) as a reference. Oxidative stability of linoleic acid emulsions with 0; 1% and 3% w/v of MRP and 0.01% w/v of BHA was studied. The presence of carboxylic groups was evidenced from IR spectrum, while electrophoresis showed the appearance of new molecular weight constituents. MRP exhibited high RP and CA, but AA was much lower than BHA (35% vs 96%). Inhibition Percentages of Lipid Oxidation were 94% and 97% for MRP and BHA respectively. Consequently, MRP might be an alternative to the synthetic antioxidant, although further studies should be conducted for its application in food systems.
publishDate 2014
dc.date.none.fl_str_mv 2014-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/30507
Fernández, Carina Lorena; Doval, Mirtha Marina; Romero, Ana María; Judis, Maria Alicia; Maillard reaction product from bovine plasma proteins as antioxidant on model systems; Center for Promoting Ideas (CPI), USA; International Journal of Applied Science and Technology; 4; 5; 10-2014; 104-110
2221-0997
2221-1004
CONICET Digital
CONICET
url http://hdl.handle.net/11336/30507
identifier_str_mv Fernández, Carina Lorena; Doval, Mirtha Marina; Romero, Ana María; Judis, Maria Alicia; Maillard reaction product from bovine plasma proteins as antioxidant on model systems; Center for Promoting Ideas (CPI), USA; International Journal of Applied Science and Technology; 4; 5; 10-2014; 104-110
2221-0997
2221-1004
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.ijastnet.com/journals/Vol_4_No_5_October_2014/12.pdf
info:eu-repo/semantics/altIdentifier/url/http://www.ijastnet.com/journal/index/647
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Center for Promoting Ideas (CPI), USA
publisher.none.fl_str_mv Center for Promoting Ideas (CPI), USA
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083360801161216
score 13.22299

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