Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts

Autores
Santagapita, Patricio Roman; Rosa, Silvina Mariana; Mazzobre, Maria Florencia; Cueto, Mario Alberto; Buera, Maria del Pilar; Galvagno, Miguel Angel
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to evaluate the oxidative stability of docosahexaenoic acid (DHA) from Aurantiochytrium limacinum SR21 microalgae cells and in their lipidic extract by differential scanning calorimetry (DSC). Besides, freezing was evaluated as a strategy for microalgal DHA long-term conservation by analysing changes in their thermal properties. As a first approach, mixtures of the most representative A. limacinum SR21-fatty acids were evaluated in model systems. DHA and palmitic acid were the major polyunsaturated and saturated fatty acids produced by the microalgae cells, respectively. Changes in DHA/palmitic acid ratio in model systems, in cells and their lipidic extracts, were detected by DSC through shifts in the oxidation onset temperature (OOT) values. However, OOT values of cells and lipidic extracts could be also influenced by cellular compartmentalisation, carotenoids and other components presence. Freezing was not a good strategy for DHA long-term conservation, as revealed by OOT values and thermal properties, which reflected the extensive changes that occurred during storage.
Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rosa, Silvina Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones en Ingeniería Genética y Biología Molecular "Dr. Héctor N. Torres"; Argentina
Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galvagno, Miguel Angel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
Materia
CAROTENOIDS
DHA
DIFFERENTIAL SCANNING CALORIMETRY
FREEZING
MICROALGAE
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:11336/84585
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/84585
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extractsSantagapita, Patricio RomanRosa, Silvina MarianaMazzobre, Maria FlorenciaCueto, Mario AlbertoBuera, Maria del PilarGalvagno, Miguel AngelCAROTENOIDSDHADIFFERENTIAL SCANNING CALORIMETRYFREEZINGMICROALGAEhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2https://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2https://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The aim of this work was to evaluate the oxidative stability of docosahexaenoic acid (DHA) from Aurantiochytrium limacinum SR21 microalgae cells and in their lipidic extract by differential scanning calorimetry (DSC). Besides, freezing was evaluated as a strategy for microalgal DHA long-term conservation by analysing changes in their thermal properties. As a first approach, mixtures of the most representative A. limacinum SR21-fatty acids were evaluated in model systems. DHA and palmitic acid were the major polyunsaturated and saturated fatty acids produced by the microalgae cells, respectively. Changes in DHA/palmitic acid ratio in model systems, in cells and their lipidic extracts, were detected by DSC through shifts in the oxidation onset temperature (OOT) values. However, OOT values of cells and lipidic extracts could be also influenced by cellular compartmentalisation, carotenoids and other components presence. Freezing was not a good strategy for DHA long-term conservation, as revealed by OOT values and thermal properties, which reflected the extensive changes that occurred during storage.Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rosa, Silvina Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones en Ingeniería Genética y Biología Molecular "Dr. Héctor N. Torres"; ArgentinaFil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Galvagno, Miguel Angel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; ArgentinaWiley Blackwell Publishing, Inc2013-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/84585Santagapita, Patricio Roman; Rosa, Silvina Mariana; Mazzobre, Maria Florencia; Cueto, Mario Alberto; Buera, Maria del Pilar; et al.; Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 48; 8; 8-2013; 1729-17351365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12144/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12144info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:48:00Zoai:ri.conicet.gov.ar:11336/84585instacron: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:34982025-09-29 09:48:01.057CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts
title Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts
spellingShingle Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts
Santagapita, Patricio Roman
CAROTENOIDS
DHA
DIFFERENTIAL SCANNING CALORIMETRY
FREEZING
MICROALGAE
title_short Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts
title_full Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts
title_fullStr Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts
title_full_unstemmed Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts
title_sort Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts
dc.creator.none.fl_str_mv Santagapita, Patricio Roman
Rosa, Silvina Mariana
Mazzobre, Maria Florencia
Cueto, Mario Alberto
Buera, Maria del Pilar
Galvagno, Miguel Angel
author Santagapita, Patricio Roman
author_facet Santagapita, Patricio Roman
Rosa, Silvina Mariana
Mazzobre, Maria Florencia
Cueto, Mario Alberto
Buera, Maria del Pilar
Galvagno, Miguel Angel
author_role author
author2 Rosa, Silvina Mariana
Mazzobre, Maria Florencia
Cueto, Mario Alberto
Buera, Maria del Pilar
Galvagno, Miguel Angel
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv CAROTENOIDS
DHA
DIFFERENTIAL SCANNING CALORIMETRY
FREEZING
MICROALGAE
topic CAROTENOIDS
DHA
DIFFERENTIAL SCANNING CALORIMETRY
FREEZING
MICROALGAE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aim of this work was to evaluate the oxidative stability of docosahexaenoic acid (DHA) from Aurantiochytrium limacinum SR21 microalgae cells and in their lipidic extract by differential scanning calorimetry (DSC). Besides, freezing was evaluated as a strategy for microalgal DHA long-term conservation by analysing changes in their thermal properties. As a first approach, mixtures of the most representative A. limacinum SR21-fatty acids were evaluated in model systems. DHA and palmitic acid were the major polyunsaturated and saturated fatty acids produced by the microalgae cells, respectively. Changes in DHA/palmitic acid ratio in model systems, in cells and their lipidic extracts, were detected by DSC through shifts in the oxidation onset temperature (OOT) values. However, OOT values of cells and lipidic extracts could be also influenced by cellular compartmentalisation, carotenoids and other components presence. Freezing was not a good strategy for DHA long-term conservation, as revealed by OOT values and thermal properties, which reflected the extensive changes that occurred during storage.
Fil: Santagapita, Patricio Roman. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rosa, Silvina Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones en Ingeniería Genética y Biología Molecular "Dr. Héctor N. Torres"; Argentina
Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cueto, Mario Alberto. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galvagno, Miguel Angel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
description The aim of this work was to evaluate the oxidative stability of docosahexaenoic acid (DHA) from Aurantiochytrium limacinum SR21 microalgae cells and in their lipidic extract by differential scanning calorimetry (DSC). Besides, freezing was evaluated as a strategy for microalgal DHA long-term conservation by analysing changes in their thermal properties. As a first approach, mixtures of the most representative A. limacinum SR21-fatty acids were evaluated in model systems. DHA and palmitic acid were the major polyunsaturated and saturated fatty acids produced by the microalgae cells, respectively. Changes in DHA/palmitic acid ratio in model systems, in cells and their lipidic extracts, were detected by DSC through shifts in the oxidation onset temperature (OOT) values. However, OOT values of cells and lipidic extracts could be also influenced by cellular compartmentalisation, carotenoids and other components presence. Freezing was not a good strategy for DHA long-term conservation, as revealed by OOT values and thermal properties, which reflected the extensive changes that occurred during storage.
publishDate 2013
dc.date.none.fl_str_mv 2013-08
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/11336/84585
Santagapita, Patricio Roman; Rosa, Silvina Mariana; Mazzobre, Maria Florencia; Cueto, Mario Alberto; Buera, Maria del Pilar; et al.; Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 48; 8; 8-2013; 1729-1735
1365-2621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/84585
identifier_str_mv Santagapita, Patricio Roman; Rosa, Silvina Mariana; Mazzobre, Maria Florencia; Cueto, Mario Alberto; Buera, Maria del Pilar; et al.; Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 48; 8; 8-2013; 1729-1735
1365-2621
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://onlinelibrary.wiley.com/doi/10.1111/ijfs.12144/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12144
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
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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
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score 13.070432

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