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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/31261
Acceder
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spelling 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 Técnicas2025-09-29T10:17:13Zoai: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:34982025-09-29 10:17:14.109CONICET 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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score 13.069144

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