Antioxidant activity of Amaranth Protein Hydrolysate against thermal oxidation of vegetable oils

Autores
Tironi, Valeria Anahi; Añon, Maria Cristina
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The antioxidant capacity of amaranth protein hydrolysate (AH) during the thermally induced oxidation of two different vegetable oils, sunflower oil (SO) and canola oil (CO), was assessed by differential scanning calorimetry by means of isothermal and non-isothermal assays. Interactions between AH and tocopherols were also analyzed. In both oils, AH (10 % w/w) produced an increase in the induction period in isothermal assays, presenting a synergistic effect with tocopherols. In the case of non-isothermal assays, thermograms of oils with AH showed a significant diminution in the second exothermic peak, suggesting an inhibition of the decomposition of primary to secondary oxidation products. In addition, AH produced an increase in the oxidation rate constant (k) value at low temperatures being more evident in the case of canola oil. However, this effect decreased as a function of the temperature increase, which suggests that AH would have a pro-oxidant effect at low temperatures but a heat stabilizing effect at high temperatures (above 210 C for SO and 190 C for CO).
Fil: Tironi, Valeria Anahi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Materia
Amaranth
Protein Hydrolysates
Peptides
Antioxidant Activity
Thermal Oxidation
Differential Scanning Calorimetry
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:11336/10179
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/10179
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antioxidant activity of Amaranth Protein Hydrolysate against thermal oxidation of vegetable oilsTironi, Valeria AnahiAñon, Maria CristinaAmaranthProtein HydrolysatesPeptidesAntioxidant ActivityThermal OxidationDifferential Scanning Calorimetryhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The antioxidant capacity of amaranth protein hydrolysate (AH) during the thermally induced oxidation of two different vegetable oils, sunflower oil (SO) and canola oil (CO), was assessed by differential scanning calorimetry by means of isothermal and non-isothermal assays. Interactions between AH and tocopherols were also analyzed. In both oils, AH (10 % w/w) produced an increase in the induction period in isothermal assays, presenting a synergistic effect with tocopherols. In the case of non-isothermal assays, thermograms of oils with AH showed a significant diminution in the second exothermic peak, suggesting an inhibition of the decomposition of primary to secondary oxidation products. In addition, AH produced an increase in the oxidation rate constant (k) value at low temperatures being more evident in the case of canola oil. However, this effect decreased as a function of the temperature increase, which suggests that AH would have a pro-oxidant effect at low temperatures but a heat stabilizing effect at high temperatures (above 210 C for SO and 190 C for CO).Fil: Tironi, Valeria Anahi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaFil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaSpringer2014-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10179Tironi, Valeria Anahi; Añon, Maria Cristina; Antioxidant activity of Amaranth Protein Hydrolysate against thermal oxidation of vegetable oils; Springer; Journal Of The American Oil Chemists Society; 91; 9; 9-2014; 1583-15940003-021X1558-9331enginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-014-2509-zinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:41:16Zoai:ri.conicet.gov.ar:11336/10179instacron: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:34982025-10-22 11:41:17.206CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antioxidant activity of Amaranth Protein Hydrolysate against thermal oxidation of vegetable oils
title Antioxidant activity of Amaranth Protein Hydrolysate against thermal oxidation of vegetable oils
spellingShingle Antioxidant activity of Amaranth Protein Hydrolysate against thermal oxidation of vegetable oils
Tironi, Valeria Anahi
Amaranth
Protein Hydrolysates
Peptides
Antioxidant Activity
Thermal Oxidation
Differential Scanning Calorimetry
title_short Antioxidant activity of Amaranth Protein Hydrolysate against thermal oxidation of vegetable oils
title_full Antioxidant activity of Amaranth Protein Hydrolysate against thermal oxidation of vegetable oils
title_fullStr Antioxidant activity of Amaranth Protein Hydrolysate against thermal oxidation of vegetable oils
title_full_unstemmed Antioxidant activity of Amaranth Protein Hydrolysate against thermal oxidation of vegetable oils
title_sort Antioxidant activity of Amaranth Protein Hydrolysate against thermal oxidation of vegetable oils
dc.creator.none.fl_str_mv Tironi, Valeria Anahi
Añon, Maria Cristina
author Tironi, Valeria Anahi
author_facet Tironi, Valeria Anahi
Añon, Maria Cristina
author_role author
author2 Añon, Maria Cristina
author2_role author
dc.subject.none.fl_str_mv Amaranth
Protein Hydrolysates
Peptides
Antioxidant Activity
Thermal Oxidation
Differential Scanning Calorimetry
topic Amaranth
Protein Hydrolysates
Peptides
Antioxidant Activity
Thermal Oxidation
Differential Scanning Calorimetry
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The antioxidant capacity of amaranth protein hydrolysate (AH) during the thermally induced oxidation of two different vegetable oils, sunflower oil (SO) and canola oil (CO), was assessed by differential scanning calorimetry by means of isothermal and non-isothermal assays. Interactions between AH and tocopherols were also analyzed. In both oils, AH (10 % w/w) produced an increase in the induction period in isothermal assays, presenting a synergistic effect with tocopherols. In the case of non-isothermal assays, thermograms of oils with AH showed a significant diminution in the second exothermic peak, suggesting an inhibition of the decomposition of primary to secondary oxidation products. In addition, AH produced an increase in the oxidation rate constant (k) value at low temperatures being more evident in the case of canola oil. However, this effect decreased as a function of the temperature increase, which suggests that AH would have a pro-oxidant effect at low temperatures but a heat stabilizing effect at high temperatures (above 210 C for SO and 190 C for CO).
Fil: Tironi, Valeria Anahi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
description The antioxidant capacity of amaranth protein hydrolysate (AH) during the thermally induced oxidation of two different vegetable oils, sunflower oil (SO) and canola oil (CO), was assessed by differential scanning calorimetry by means of isothermal and non-isothermal assays. Interactions between AH and tocopherols were also analyzed. In both oils, AH (10 % w/w) produced an increase in the induction period in isothermal assays, presenting a synergistic effect with tocopherols. In the case of non-isothermal assays, thermograms of oils with AH showed a significant diminution in the second exothermic peak, suggesting an inhibition of the decomposition of primary to secondary oxidation products. In addition, AH produced an increase in the oxidation rate constant (k) value at low temperatures being more evident in the case of canola oil. However, this effect decreased as a function of the temperature increase, which suggests that AH would have a pro-oxidant effect at low temperatures but a heat stabilizing effect at high temperatures (above 210 C for SO and 190 C for CO).
publishDate 2014
dc.date.none.fl_str_mv 2014-09
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/11336/10179
Tironi, Valeria Anahi; Añon, Maria Cristina; Antioxidant activity of Amaranth Protein Hydrolysate against thermal oxidation of vegetable oils; Springer; Journal Of The American Oil Chemists Society; 91; 9; 9-2014; 1583-1594
0003-021X
1558-9331
url http://hdl.handle.net/11336/10179
identifier_str_mv Tironi, Valeria Anahi; Añon, Maria Cristina; Antioxidant activity of Amaranth Protein Hydrolysate against thermal oxidation of vegetable oils; Springer; Journal Of The American Oil Chemists Society; 91; 9; 9-2014; 1583-1594
0003-021X
1558-9331
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11746-014-2509-z
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
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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 12.982451

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