Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt

Autores
Van Nieuwenhove, Carina Paola; Moyano, Andrea del Huerto; Castro Gómez, Pilar; Fontecha, Javier; Saez, Gabriel Dario; Zarate, Gabriela del Valle; Luna Pizarro, Patricia del Carmen
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pomegranate (Punica granatum) and jacaranda (Jacaranda mimosifolia) seeds represent high natural sources of conjugated linolenic acids (CLnAs), predominantly as punicic and jacaric acid, respectively. Both CLnAs are known as potent anticarcinogenic compounds; however, they are poorly used in food development. We characterized pomegranate and jacaranda seeds (PS and JS, respectively) and seed oil and employed seed powder for the bioactive lipid enrichment of yogurt. The fibre and lipid contents were quite similar in PS and JS. The seed oil fatty acid (FA) profile was dominated by unsaturated fatty acids (~87-89 %), whereas the CLnA content varied from 31 to 69 % (for JS and PS, respectively). A higher scavenging activity and phenolic content was determined for PS compared with JS oil. Compared to the control, yogurt enriched with 0.5 % (w/v) PS or JS flour showed similar nutritional and pH values, but higher antioxidant activities, desirable FA and CLnA contents and lower atherogenicity indexes. Both bio-fortified yogurts showed high overall acceptability. For the first time, the feasibility of producing CLnA-enriched dairy foods using non-conventional plant seeds or waste seeds was performed, and these results encourage further studies on their functional effects for consumers.
Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Moyano, Andrea del Huerto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Castro Gómez, Pilar. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; España. Universidad Autónoma de Madrid; España
Fil: Fontecha, Javier. Universidad Autónoma de Madrid; España. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; España
Fil: Saez, Gabriel Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Zarate, Gabriela del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Luna Pizarro, Patricia del Carmen. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina
Materia
CONJUGATED LINOLENIC ACID
PUNICA GRANATUM
JACARANDA MIMOSIFOLIA
SEED
YOGURT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/121559
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/121559
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurtVan Nieuwenhove, Carina PaolaMoyano, Andrea del HuertoCastro Gómez, PilarFontecha, JavierSaez, Gabriel DarioZarate, Gabriela del ValleLuna Pizarro, Patricia del CarmenCONJUGATED LINOLENIC ACIDPUNICA GRANATUMJACARANDA MIMOSIFOLIASEEDYOGURThttps://purl.org/becyt/ford/4.2https://purl.org/becyt/ford/4Pomegranate (Punica granatum) and jacaranda (Jacaranda mimosifolia) seeds represent high natural sources of conjugated linolenic acids (CLnAs), predominantly as punicic and jacaric acid, respectively. Both CLnAs are known as potent anticarcinogenic compounds; however, they are poorly used in food development. We characterized pomegranate and jacaranda seeds (PS and JS, respectively) and seed oil and employed seed powder for the bioactive lipid enrichment of yogurt. The fibre and lipid contents were quite similar in PS and JS. The seed oil fatty acid (FA) profile was dominated by unsaturated fatty acids (~87-89 %), whereas the CLnA content varied from 31 to 69 % (for JS and PS, respectively). A higher scavenging activity and phenolic content was determined for PS compared with JS oil. Compared to the control, yogurt enriched with 0.5 % (w/v) PS or JS flour showed similar nutritional and pH values, but higher antioxidant activities, desirable FA and CLnA contents and lower atherogenicity indexes. Both bio-fortified yogurts showed high overall acceptability. For the first time, the feasibility of producing CLnA-enriched dairy foods using non-conventional plant seeds or waste seeds was performed, and these results encourage further studies on their functional effects for consumers.Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Moyano, Andrea del Huerto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Castro Gómez, Pilar. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; España. Universidad Autónoma de Madrid; EspañaFil: Fontecha, Javier. Universidad Autónoma de Madrid; España. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; EspañaFil: Saez, Gabriel Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Zarate, Gabriela del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Luna Pizarro, Patricia del Carmen. Universidad Nacional de Jujuy. Facultad de Ingeniería; ArgentinaElsevier Science2019-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/121559Van Nieuwenhove, Carina Paola; Moyano, Andrea del Huerto; Castro Gómez, Pilar; Fontecha, Javier; Saez, Gabriel Dario; et al.; Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt; Elsevier Science; LWT - Food Science and Technology; 111; 8-2019; 401-4070023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643819304700info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.05.045info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:11:19Zoai:ri.conicet.gov.ar:11336/121559instacron: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 10:11:19.651CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt
title Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt
spellingShingle Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt
Van Nieuwenhove, Carina Paola
CONJUGATED LINOLENIC ACID
PUNICA GRANATUM
JACARANDA MIMOSIFOLIA
SEED
YOGURT
title_short Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt
title_full Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt
title_fullStr Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt
title_full_unstemmed Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt
title_sort Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt
dc.creator.none.fl_str_mv Van Nieuwenhove, Carina Paola
Moyano, Andrea del Huerto
Castro Gómez, Pilar
Fontecha, Javier
Saez, Gabriel Dario
Zarate, Gabriela del Valle
Luna Pizarro, Patricia del Carmen
author Van Nieuwenhove, Carina Paola
author_facet Van Nieuwenhove, Carina Paola
Moyano, Andrea del Huerto
Castro Gómez, Pilar
Fontecha, Javier
Saez, Gabriel Dario
Zarate, Gabriela del Valle
Luna Pizarro, Patricia del Carmen
author_role author
author2 Moyano, Andrea del Huerto
Castro Gómez, Pilar
Fontecha, Javier
Saez, Gabriel Dario
Zarate, Gabriela del Valle
Luna Pizarro, Patricia del Carmen
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv CONJUGATED LINOLENIC ACID
PUNICA GRANATUM
JACARANDA MIMOSIFOLIA
SEED
YOGURT
topic CONJUGATED LINOLENIC ACID
PUNICA GRANATUM
JACARANDA MIMOSIFOLIA
SEED
YOGURT
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.2
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Pomegranate (Punica granatum) and jacaranda (Jacaranda mimosifolia) seeds represent high natural sources of conjugated linolenic acids (CLnAs), predominantly as punicic and jacaric acid, respectively. Both CLnAs are known as potent anticarcinogenic compounds; however, they are poorly used in food development. We characterized pomegranate and jacaranda seeds (PS and JS, respectively) and seed oil and employed seed powder for the bioactive lipid enrichment of yogurt. The fibre and lipid contents were quite similar in PS and JS. The seed oil fatty acid (FA) profile was dominated by unsaturated fatty acids (~87-89 %), whereas the CLnA content varied from 31 to 69 % (for JS and PS, respectively). A higher scavenging activity and phenolic content was determined for PS compared with JS oil. Compared to the control, yogurt enriched with 0.5 % (w/v) PS or JS flour showed similar nutritional and pH values, but higher antioxidant activities, desirable FA and CLnA contents and lower atherogenicity indexes. Both bio-fortified yogurts showed high overall acceptability. For the first time, the feasibility of producing CLnA-enriched dairy foods using non-conventional plant seeds or waste seeds was performed, and these results encourage further studies on their functional effects for consumers.
Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Moyano, Andrea del Huerto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Castro Gómez, Pilar. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; España. Universidad Autónoma de Madrid; España
Fil: Fontecha, Javier. Universidad Autónoma de Madrid; España. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; España
Fil: Saez, Gabriel Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Zarate, Gabriela del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Luna Pizarro, Patricia del Carmen. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina
description Pomegranate (Punica granatum) and jacaranda (Jacaranda mimosifolia) seeds represent high natural sources of conjugated linolenic acids (CLnAs), predominantly as punicic and jacaric acid, respectively. Both CLnAs are known as potent anticarcinogenic compounds; however, they are poorly used in food development. We characterized pomegranate and jacaranda seeds (PS and JS, respectively) and seed oil and employed seed powder for the bioactive lipid enrichment of yogurt. The fibre and lipid contents were quite similar in PS and JS. The seed oil fatty acid (FA) profile was dominated by unsaturated fatty acids (~87-89 %), whereas the CLnA content varied from 31 to 69 % (for JS and PS, respectively). A higher scavenging activity and phenolic content was determined for PS compared with JS oil. Compared to the control, yogurt enriched with 0.5 % (w/v) PS or JS flour showed similar nutritional and pH values, but higher antioxidant activities, desirable FA and CLnA contents and lower atherogenicity indexes. Both bio-fortified yogurts showed high overall acceptability. For the first time, the feasibility of producing CLnA-enriched dairy foods using non-conventional plant seeds or waste seeds was performed, and these results encourage further studies on their functional effects for consumers.
publishDate 2019
dc.date.none.fl_str_mv 2019-08
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/11336/121559
Van Nieuwenhove, Carina Paola; Moyano, Andrea del Huerto; Castro Gómez, Pilar; Fontecha, Javier; Saez, Gabriel Dario; et al.; Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt; Elsevier Science; LWT - Food Science and Technology; 111; 8-2019; 401-407
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/121559
identifier_str_mv Van Nieuwenhove, Carina Paola; Moyano, Andrea del Huerto; Castro Gómez, Pilar; Fontecha, Javier; Saez, Gabriel Dario; et al.; Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt; Elsevier Science; LWT - Food Science and Technology; 111; 8-2019; 401-407
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643819304700
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.05.045
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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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