Total phenolic content and antioxidant activity of different streams resulting from pilot-plant processes to obtain Amaranthus mantegazzianus protein concentrates
- Autores
- Castel, María Virginia; Andrich, Oscar; Netto, Flávia M.; Santiago, Liliana Gabriela; Carrara, Carlos Roberto
- Año de publicación
- 2013
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Antioxidant properties of different pilot-plant process streams to obtain Amaranthus mantegazzianus protein concentrates (APC) were evaluated. Conventional process (CP) (alkaline extraction and isoelectric precipitation) and two alternative processes (APs): (1) acid pre-treatment stage combined with isoelectric precipitation and (2) acid pre-treatment stage combined with ultrafiltration were applied at pilot-plant scale to obtain APC. Methanol and water extracts of APC and other fractions obtained in the processes were evaluated by Folin–Ciocalteau method in order to determine total phenolic content and by DPPH radical scavenging activity method to determine antioxidant activity. Acid pre-treatment stage and ultrafiltration caused an effective removal of phenolic compounds yielding on the one hand APC with lower phenolic content than the ones obtained by CP. On the other hand, the acid extract and the whey obtained presented high phenolic content and antioxidant activity and could be used as additives to increased this parameters in food. Finally, evaluated processes could be used to obtain several products (concentrates, whey, extracts) with different phenolic content and antioxidant activity suitable for different applications in food industry.
Fil: Castel, María Virginia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Andrich, Oscar. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Netto, Flávia M.. Universidade Estadual de Campinas. Facultad de Engenharia de Alimentos. Departamento de Tecnología de Alimentos; Brasil
Fil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Fil: Carrara, Carlos Roberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina - Materia
-
Amaranth
Phenolic Compounds
Antioxidant Activity
Protein Concentration
Pilot-Plant - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/31261
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Total phenolic content and antioxidant activity of different streams resulting from pilot-plant processes to obtain Amaranthus mantegazzianus protein concentratesCastel, María VirginiaAndrich, OscarNetto, Flávia M.Santiago, Liliana GabrielaCarrara, Carlos RobertoAmaranthPhenolic CompoundsAntioxidant ActivityProtein ConcentrationPilot-Planthttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Antioxidant properties of different pilot-plant process streams to obtain Amaranthus mantegazzianus protein concentrates (APC) were evaluated. Conventional process (CP) (alkaline extraction and isoelectric precipitation) and two alternative processes (APs): (1) acid pre-treatment stage combined with isoelectric precipitation and (2) acid pre-treatment stage combined with ultrafiltration were applied at pilot-plant scale to obtain APC. Methanol and water extracts of APC and other fractions obtained in the processes were evaluated by Folin–Ciocalteau method in order to determine total phenolic content and by DPPH radical scavenging activity method to determine antioxidant activity. Acid pre-treatment stage and ultrafiltration caused an effective removal of phenolic compounds yielding on the one hand APC with lower phenolic content than the ones obtained by CP. On the other hand, the acid extract and the whey obtained presented high phenolic content and antioxidant activity and could be used as additives to increased this parameters in food. Finally, evaluated processes could be used to obtain several products (concentrates, whey, extracts) with different phenolic content and antioxidant activity suitable for different applications in food industry.Fil: Castel, María Virginia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Andrich, Oscar. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Netto, Flávia M.. Universidade Estadual de Campinas. Facultad de Engenharia de Alimentos. Departamento de Tecnología de Alimentos; BrasilFil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaFil: Carrara, Carlos Roberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaElsevier2013-08info: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/11336/31261Santiago, Liliana Gabriela; Netto, Flávia M.; Andrich, Oscar; Castel, María Virginia; Carrara, Carlos Roberto; Total phenolic content and antioxidant activity of different streams resulting from pilot-plant processes to obtain Amaranthus mantegazzianus protein concentrates; Elsevier; Journal of Food Engineering; 122; 8-2013; 62-670260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2013.08.032info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877413004457info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:02:06Zoai:ri.conicet.gov.ar:11336/31261instacron: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:34982025-09-03 10:02:06.731CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Total phenolic content and antioxidant activity of different streams resulting from pilot-plant processes to obtain Amaranthus mantegazzianus protein concentrates |
title |
Total phenolic content and antioxidant activity of different streams resulting from pilot-plant processes to obtain Amaranthus mantegazzianus protein concentrates |
spellingShingle |
Total phenolic content and antioxidant activity of different streams resulting from pilot-plant processes to obtain Amaranthus mantegazzianus protein concentrates Castel, María Virginia Amaranth Phenolic Compounds Antioxidant Activity Protein Concentration Pilot-Plant |
title_short |
Total phenolic content and antioxidant activity of different streams resulting from pilot-plant processes to obtain Amaranthus mantegazzianus protein concentrates |
title_full |
Total phenolic content and antioxidant activity of different streams resulting from pilot-plant processes to obtain Amaranthus mantegazzianus protein concentrates |
title_fullStr |
Total phenolic content and antioxidant activity of different streams resulting from pilot-plant processes to obtain Amaranthus mantegazzianus protein concentrates |
title_full_unstemmed |
Total phenolic content and antioxidant activity of different streams resulting from pilot-plant processes to obtain Amaranthus mantegazzianus protein concentrates |
title_sort |
Total phenolic content and antioxidant activity of different streams resulting from pilot-plant processes to obtain Amaranthus mantegazzianus protein concentrates |
dc.creator.none.fl_str_mv |
Castel, María Virginia Andrich, Oscar Netto, Flávia M. Santiago, Liliana Gabriela Carrara, Carlos Roberto |
author |
Castel, María Virginia |
author_facet |
Castel, María Virginia Andrich, Oscar Netto, Flávia M. Santiago, Liliana Gabriela Carrara, Carlos Roberto |
author_role |
author |
author2 |
Andrich, Oscar Netto, Flávia M. Santiago, Liliana Gabriela Carrara, Carlos Roberto |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
Amaranth Phenolic Compounds Antioxidant Activity Protein Concentration Pilot-Plant |
topic |
Amaranth Phenolic Compounds Antioxidant Activity Protein Concentration Pilot-Plant |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Antioxidant properties of different pilot-plant process streams to obtain Amaranthus mantegazzianus protein concentrates (APC) were evaluated. Conventional process (CP) (alkaline extraction and isoelectric precipitation) and two alternative processes (APs): (1) acid pre-treatment stage combined with isoelectric precipitation and (2) acid pre-treatment stage combined with ultrafiltration were applied at pilot-plant scale to obtain APC. Methanol and water extracts of APC and other fractions obtained in the processes were evaluated by Folin–Ciocalteau method in order to determine total phenolic content and by DPPH radical scavenging activity method to determine antioxidant activity. Acid pre-treatment stage and ultrafiltration caused an effective removal of phenolic compounds yielding on the one hand APC with lower phenolic content than the ones obtained by CP. On the other hand, the acid extract and the whey obtained presented high phenolic content and antioxidant activity and could be used as additives to increased this parameters in food. Finally, evaluated processes could be used to obtain several products (concentrates, whey, extracts) with different phenolic content and antioxidant activity suitable for different applications in food industry. Fil: Castel, María Virginia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina Fil: Andrich, Oscar. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina Fil: Netto, Flávia M.. Universidade Estadual de Campinas. Facultad de Engenharia de Alimentos. Departamento de Tecnología de Alimentos; Brasil Fil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina Fil: Carrara, Carlos Roberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina |
description |
Antioxidant properties of different pilot-plant process streams to obtain Amaranthus mantegazzianus protein concentrates (APC) were evaluated. Conventional process (CP) (alkaline extraction and isoelectric precipitation) and two alternative processes (APs): (1) acid pre-treatment stage combined with isoelectric precipitation and (2) acid pre-treatment stage combined with ultrafiltration were applied at pilot-plant scale to obtain APC. Methanol and water extracts of APC and other fractions obtained in the processes were evaluated by Folin–Ciocalteau method in order to determine total phenolic content and by DPPH radical scavenging activity method to determine antioxidant activity. Acid pre-treatment stage and ultrafiltration caused an effective removal of phenolic compounds yielding on the one hand APC with lower phenolic content than the ones obtained by CP. On the other hand, the acid extract and the whey obtained presented high phenolic content and antioxidant activity and could be used as additives to increased this parameters in food. Finally, evaluated processes could be used to obtain several products (concentrates, whey, extracts) with different phenolic content and antioxidant activity suitable for different applications in food industry. |
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/11336/31261 Santiago, Liliana Gabriela; Netto, Flávia M.; Andrich, Oscar; Castel, María Virginia; Carrara, Carlos Roberto; Total phenolic content and antioxidant activity of different streams resulting from pilot-plant processes to obtain Amaranthus mantegazzianus protein concentrates; Elsevier; Journal of Food Engineering; 122; 8-2013; 62-67 0260-8774 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/31261 |
identifier_str_mv |
Santiago, Liliana Gabriela; Netto, Flávia M.; Andrich, Oscar; Castel, María Virginia; Carrara, Carlos Roberto; Total phenolic content and antioxidant activity of different streams resulting from pilot-plant processes to obtain Amaranthus mantegazzianus protein concentrates; Elsevier; Journal of Food Engineering; 122; 8-2013; 62-67 0260-8774 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2013.08.032 info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877413004457 |
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 |
publisher.none.fl_str_mv |
Elsevier |
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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1842269737849978880 |
score |
13.13397 |