Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factors

Autores
Salcedo, Cecilia Luciana; Lopez, Beatriz Alicia; Nazareno, Mónica Azucena
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Walnuts and almonds were selected as complex model systems in order to study possible interactions among oxidisable substances, pro-oxidant species and antioxidants. Lipoxygenase activities in a direct-micelle system were determined for these nuts according their globulin contents in their soluble protein fraction. Walnut lipoxygenase activity was 1.5 times higher than that of almonds. Among antioxidant compounds, hydrophilic contents were analysed in these nuts, hence, extractable, hydrolysable and condensed phenolic compound fractions were determined as well as lipophilic phenolic concentration corresponding to tocopherol fraction. Extracts of brown skins and whole walnuts have significantly higher phenolic contents than those of almonds. Radical scavenging activities of phenolic extracts were measured. Besides, the experiments demonstrated the ability of all nut extracts to inhibit the coupled oxidation of linoleic acid with β-carotene induced by lipoxygenase. The antioxidant substances were mainly found in nut brown skins. Walnut extracts showed higher antioxidant activity than those of almonds. Lipoxygenase pro-oxidant activity was also measured in AOT reverse micelles in conditions that model these nuts.
Fil: Salcedo, Cecilia Luciana. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Lopez, Beatriz Alicia. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Nazareno, Mónica Azucena. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Materia
ALMONDS
ANTIOXIDANTS
ANTIRADICAL ACTIVITY
LIPOXYGENASE
MICELLE SYSTEM
PHENOLIC COMPOUNDS
POLYPHENOLS
PROTEIN FRACTIONATION
WALNUTS
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:11336/98902
Acceder
id CONICETDig_b53d12ebbc99326c99a9e4173107db4f
oai_identifier_str oai:ri.conicet.gov.ar:11336/98902
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factorsSalcedo, Cecilia LucianaLopez, Beatriz AliciaNazareno, Mónica AzucenaALMONDSANTIOXIDANTSANTIRADICAL ACTIVITYLIPOXYGENASEMICELLE SYSTEMPHENOLIC COMPOUNDSPOLYPHENOLSPROTEIN FRACTIONATIONWALNUTShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Walnuts and almonds were selected as complex model systems in order to study possible interactions among oxidisable substances, pro-oxidant species and antioxidants. Lipoxygenase activities in a direct-micelle system were determined for these nuts according their globulin contents in their soluble protein fraction. Walnut lipoxygenase activity was 1.5 times higher than that of almonds. Among antioxidant compounds, hydrophilic contents were analysed in these nuts, hence, extractable, hydrolysable and condensed phenolic compound fractions were determined as well as lipophilic phenolic concentration corresponding to tocopherol fraction. Extracts of brown skins and whole walnuts have significantly higher phenolic contents than those of almonds. Radical scavenging activities of phenolic extracts were measured. Besides, the experiments demonstrated the ability of all nut extracts to inhibit the coupled oxidation of linoleic acid with β-carotene induced by lipoxygenase. The antioxidant substances were mainly found in nut brown skins. Walnut extracts showed higher antioxidant activity than those of almonds. Lipoxygenase pro-oxidant activity was also measured in AOT reverse micelles in conditions that model these nuts.Fil: Salcedo, Cecilia Luciana. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Lopez, Beatriz Alicia. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Nazareno, Mónica Azucena. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaElsevier Science2010-05info: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/11336/98902Salcedo, Cecilia Luciana; Lopez, Beatriz Alicia; Nazareno, Mónica Azucena; Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factors; Elsevier Science; Food Research International; 43; 4; 5-2010; 1187-11970963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996910000761info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2010.02.016info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:14:29Zoai:ri.conicet.gov.ar:11336/98902instacron: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 10:14:29.87CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factors
title Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factors
spellingShingle Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factors
Salcedo, Cecilia Luciana
ALMONDS
ANTIOXIDANTS
ANTIRADICAL ACTIVITY
LIPOXYGENASE
MICELLE SYSTEM
PHENOLIC COMPOUNDS
POLYPHENOLS
PROTEIN FRACTIONATION
WALNUTS
title_short Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factors
title_full Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factors
title_fullStr Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factors
title_full_unstemmed Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factors
title_sort Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factors
dc.creator.none.fl_str_mv Salcedo, Cecilia Luciana
Lopez, Beatriz Alicia
Nazareno, Mónica Azucena
author Salcedo, Cecilia Luciana
author_facet Salcedo, Cecilia Luciana
Lopez, Beatriz Alicia
Nazareno, Mónica Azucena
author_role author
author2 Lopez, Beatriz Alicia
Nazareno, Mónica Azucena
author2_role author
author
dc.subject.none.fl_str_mv ALMONDS
ANTIOXIDANTS
ANTIRADICAL ACTIVITY
LIPOXYGENASE
MICELLE SYSTEM
PHENOLIC COMPOUNDS
POLYPHENOLS
PROTEIN FRACTIONATION
WALNUTS
topic ALMONDS
ANTIOXIDANTS
ANTIRADICAL ACTIVITY
LIPOXYGENASE
MICELLE SYSTEM
PHENOLIC COMPOUNDS
POLYPHENOLS
PROTEIN FRACTIONATION
WALNUTS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Walnuts and almonds were selected as complex model systems in order to study possible interactions among oxidisable substances, pro-oxidant species and antioxidants. Lipoxygenase activities in a direct-micelle system were determined for these nuts according their globulin contents in their soluble protein fraction. Walnut lipoxygenase activity was 1.5 times higher than that of almonds. Among antioxidant compounds, hydrophilic contents were analysed in these nuts, hence, extractable, hydrolysable and condensed phenolic compound fractions were determined as well as lipophilic phenolic concentration corresponding to tocopherol fraction. Extracts of brown skins and whole walnuts have significantly higher phenolic contents than those of almonds. Radical scavenging activities of phenolic extracts were measured. Besides, the experiments demonstrated the ability of all nut extracts to inhibit the coupled oxidation of linoleic acid with β-carotene induced by lipoxygenase. The antioxidant substances were mainly found in nut brown skins. Walnut extracts showed higher antioxidant activity than those of almonds. Lipoxygenase pro-oxidant activity was also measured in AOT reverse micelles in conditions that model these nuts.
Fil: Salcedo, Cecilia Luciana. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Lopez, Beatriz Alicia. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Nazareno, Mónica Azucena. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
description Walnuts and almonds were selected as complex model systems in order to study possible interactions among oxidisable substances, pro-oxidant species and antioxidants. Lipoxygenase activities in a direct-micelle system were determined for these nuts according their globulin contents in their soluble protein fraction. Walnut lipoxygenase activity was 1.5 times higher than that of almonds. Among antioxidant compounds, hydrophilic contents were analysed in these nuts, hence, extractable, hydrolysable and condensed phenolic compound fractions were determined as well as lipophilic phenolic concentration corresponding to tocopherol fraction. Extracts of brown skins and whole walnuts have significantly higher phenolic contents than those of almonds. Radical scavenging activities of phenolic extracts were measured. Besides, the experiments demonstrated the ability of all nut extracts to inhibit the coupled oxidation of linoleic acid with β-carotene induced by lipoxygenase. The antioxidant substances were mainly found in nut brown skins. Walnut extracts showed higher antioxidant activity than those of almonds. Lipoxygenase pro-oxidant activity was also measured in AOT reverse micelles in conditions that model these nuts.
publishDate 2010
dc.date.none.fl_str_mv 2010-05
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/11336/98902
Salcedo, Cecilia Luciana; Lopez, Beatriz Alicia; Nazareno, Mónica Azucena; Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factors; Elsevier Science; Food Research International; 43; 4; 5-2010; 1187-1197
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/98902
identifier_str_mv Salcedo, Cecilia Luciana; Lopez, Beatriz Alicia; Nazareno, Mónica Azucena; Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factors; Elsevier Science; Food Research International; 43; 4; 5-2010; 1187-1197
0963-9969
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/pii/S0963996910000761
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2010.02.016
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 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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