Enzymatic maceration of albedo layer from sour orange (Citrus aurantium L.) with protopectinase-se and measurement of antioxidant activity of the obtained products

Autores
Zapata Zapata, Arley David; Gaviria Montoya, Carlos A.; Cavalitto, Sebastian Fernando; Hours, Roque Alberto; Rojano, Benjamín A.
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Protopectinase-SE was used to macerate the albedo layer from sour orange (Citrus aurantium). The effect of agitation on the process was evaluated and then, antioxidant activity of the resulting preparation was determined by mean of the methodologies DPPH, ABTS, and ferric reducing antioxidant power. The following parameters were assayed: the levels of total phenols, reducing sugars, vitamin C, total flavonones, naringin, and galacturonic acid as well as the preparation’s total acidity. It was found that the use of either a reciprocal or orbital system of agitation, the latter feature achieved with flasks having internal deflectors, yielded similar maceration levels (33 g/100 g). Moreover, the antioxidant activity, as well as the concentrations of vitamin C and total flavonones was the highest with the greatest degree of tissue maceration. These results confirm the effectiveness of the method of maceration for obtaining a form of cellular disruption that result in a maximum conservation of the nutritional characteristics of the processed tissue.
Fil: Zapata Zapata, Arley David. Universidad Nacional de Colombia; Colombia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Fil: Gaviria Montoya, Carlos A.. Universidad Nacional de Colombia; Colombia
Fil: Cavalitto, Sebastian Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Fil: Hours, Roque Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Fil: Rojano, Benjamín A.. Universidad Nacional de Colombia; Colombia
Materia
PROTOPECTINASE-SE
SOUR ORANGE (CITRUS AURANTIUM)
ANTIOXIDANT ACTIVITY
AGITATION SYSTEMS
VITAMIN C
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:11336/268782
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/268782
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Enzymatic maceration of albedo layer from sour orange (Citrus aurantium L.) with protopectinase-se and measurement of antioxidant activity of the obtained productsZapata Zapata, Arley DavidGaviria Montoya, Carlos A.Cavalitto, Sebastian FernandoHours, Roque AlbertoRojano, Benjamín A.PROTOPECTINASE-SESOUR ORANGE (CITRUS AURANTIUM)ANTIOXIDANT ACTIVITYAGITATION SYSTEMSVITAMIN Chttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Protopectinase-SE was used to macerate the albedo layer from sour orange (Citrus aurantium). The effect of agitation on the process was evaluated and then, antioxidant activity of the resulting preparation was determined by mean of the methodologies DPPH, ABTS, and ferric reducing antioxidant power. The following parameters were assayed: the levels of total phenols, reducing sugars, vitamin C, total flavonones, naringin, and galacturonic acid as well as the preparation’s total acidity. It was found that the use of either a reciprocal or orbital system of agitation, the latter feature achieved with flasks having internal deflectors, yielded similar maceration levels (33 g/100 g). Moreover, the antioxidant activity, as well as the concentrations of vitamin C and total flavonones was the highest with the greatest degree of tissue maceration. These results confirm the effectiveness of the method of maceration for obtaining a form of cellular disruption that result in a maximum conservation of the nutritional characteristics of the processed tissue.Fil: Zapata Zapata, Arley David. Universidad Nacional de Colombia; Colombia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; ArgentinaFil: Gaviria Montoya, Carlos A.. Universidad Nacional de Colombia; ColombiaFil: Cavalitto, Sebastian Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; ArgentinaFil: Hours, Roque Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; ArgentinaFil: Rojano, Benjamín A.. Universidad Nacional de Colombia; ColombiaElsevier Science2012-03info: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/11336/268782Zapata Zapata, Arley David; Gaviria Montoya, Carlos A.; Cavalitto, Sebastian Fernando; Hours, Roque Alberto; Rojano, Benjamín A.; Enzymatic maceration of albedo layer from sour orange (Citrus aurantium L.) with protopectinase-se and measurement of antioxidant activity of the obtained products; Elsevier Science; LWT - Food Science and Technology; 45; 2; 3-2012; 289-2940023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643811002684info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2011.08.009info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:50:21Zoai:ri.conicet.gov.ar:11336/268782instacron: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 09:50:21.44CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Enzymatic maceration of albedo layer from sour orange (Citrus aurantium L.) with protopectinase-se and measurement of antioxidant activity of the obtained products
title Enzymatic maceration of albedo layer from sour orange (Citrus aurantium L.) with protopectinase-se and measurement of antioxidant activity of the obtained products
spellingShingle Enzymatic maceration of albedo layer from sour orange (Citrus aurantium L.) with protopectinase-se and measurement of antioxidant activity of the obtained products
Zapata Zapata, Arley David
PROTOPECTINASE-SE
SOUR ORANGE (CITRUS AURANTIUM)
ANTIOXIDANT ACTIVITY
AGITATION SYSTEMS
VITAMIN C
title_short Enzymatic maceration of albedo layer from sour orange (Citrus aurantium L.) with protopectinase-se and measurement of antioxidant activity of the obtained products
title_full Enzymatic maceration of albedo layer from sour orange (Citrus aurantium L.) with protopectinase-se and measurement of antioxidant activity of the obtained products
title_fullStr Enzymatic maceration of albedo layer from sour orange (Citrus aurantium L.) with protopectinase-se and measurement of antioxidant activity of the obtained products
title_full_unstemmed Enzymatic maceration of albedo layer from sour orange (Citrus aurantium L.) with protopectinase-se and measurement of antioxidant activity of the obtained products
title_sort Enzymatic maceration of albedo layer from sour orange (Citrus aurantium L.) with protopectinase-se and measurement of antioxidant activity of the obtained products
dc.creator.none.fl_str_mv Zapata Zapata, Arley David
Gaviria Montoya, Carlos A.
Cavalitto, Sebastian Fernando
Hours, Roque Alberto
Rojano, Benjamín A.
author Zapata Zapata, Arley David
author_facet Zapata Zapata, Arley David
Gaviria Montoya, Carlos A.
Cavalitto, Sebastian Fernando
Hours, Roque Alberto
Rojano, Benjamín A.
author_role author
author2 Gaviria Montoya, Carlos A.
Cavalitto, Sebastian Fernando
Hours, Roque Alberto
Rojano, Benjamín A.
author2_role author
author
author
author
dc.subject.none.fl_str_mv PROTOPECTINASE-SE
SOUR ORANGE (CITRUS AURANTIUM)
ANTIOXIDANT ACTIVITY
AGITATION SYSTEMS
VITAMIN C
topic PROTOPECTINASE-SE
SOUR ORANGE (CITRUS AURANTIUM)
ANTIOXIDANT ACTIVITY
AGITATION SYSTEMS
VITAMIN C
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Protopectinase-SE was used to macerate the albedo layer from sour orange (Citrus aurantium). The effect of agitation on the process was evaluated and then, antioxidant activity of the resulting preparation was determined by mean of the methodologies DPPH, ABTS, and ferric reducing antioxidant power. The following parameters were assayed: the levels of total phenols, reducing sugars, vitamin C, total flavonones, naringin, and galacturonic acid as well as the preparation’s total acidity. It was found that the use of either a reciprocal or orbital system of agitation, the latter feature achieved with flasks having internal deflectors, yielded similar maceration levels (33 g/100 g). Moreover, the antioxidant activity, as well as the concentrations of vitamin C and total flavonones was the highest with the greatest degree of tissue maceration. These results confirm the effectiveness of the method of maceration for obtaining a form of cellular disruption that result in a maximum conservation of the nutritional characteristics of the processed tissue.
Fil: Zapata Zapata, Arley David. Universidad Nacional de Colombia; Colombia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Fil: Gaviria Montoya, Carlos A.. Universidad Nacional de Colombia; Colombia
Fil: Cavalitto, Sebastian Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Fil: Hours, Roque Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Fil: Rojano, Benjamín A.. Universidad Nacional de Colombia; Colombia
description Protopectinase-SE was used to macerate the albedo layer from sour orange (Citrus aurantium). The effect of agitation on the process was evaluated and then, antioxidant activity of the resulting preparation was determined by mean of the methodologies DPPH, ABTS, and ferric reducing antioxidant power. The following parameters were assayed: the levels of total phenols, reducing sugars, vitamin C, total flavonones, naringin, and galacturonic acid as well as the preparation’s total acidity. It was found that the use of either a reciprocal or orbital system of agitation, the latter feature achieved with flasks having internal deflectors, yielded similar maceration levels (33 g/100 g). Moreover, the antioxidant activity, as well as the concentrations of vitamin C and total flavonones was the highest with the greatest degree of tissue maceration. These results confirm the effectiveness of the method of maceration for obtaining a form of cellular disruption that result in a maximum conservation of the nutritional characteristics of the processed tissue.
publishDate 2012
dc.date.none.fl_str_mv 2012-03
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/11336/268782
Zapata Zapata, Arley David; Gaviria Montoya, Carlos A.; Cavalitto, Sebastian Fernando; Hours, Roque Alberto; Rojano, Benjamín A.; Enzymatic maceration of albedo layer from sour orange (Citrus aurantium L.) with protopectinase-se and measurement of antioxidant activity of the obtained products; Elsevier Science; LWT - Food Science and Technology; 45; 2; 3-2012; 289-294
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/268782
identifier_str_mv Zapata Zapata, Arley David; Gaviria Montoya, Carlos A.; Cavalitto, Sebastian Fernando; Hours, Roque Alberto; Rojano, Benjamín A.; Enzymatic maceration of albedo layer from sour orange (Citrus aurantium L.) with protopectinase-se and measurement of antioxidant activity of the obtained products; Elsevier Science; LWT - Food Science and Technology; 45; 2; 3-2012; 289-294
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/S0023643811002684
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2011.08.009
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
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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