Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils

Autores
Guerberoff Enemark, Gisela Kay; Camusso, Celso Clemente
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Guerberoff Enemark, Gisela Kay. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Orgánica; Argentina.
Fil: Camusso, Celso Clemente. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Orgánica; Argentina.
The increasing demand of natural food from consumers has limited the use of traditional methods to control the oxidation of lipids, such as synthetic antioxidants and hydrogenation. Besides, it has been reported that the use of enzymes is efficient to eliminate dissolved oxygen in foods such as vegetable oils. Laccase is a polyphenol oxidase and the reduction of oxygen to water is accompanied by the oxidation, typically, of a phenolic substrate. Laccase have become important, industrially relevant enzymes that can be used for a number of diverse applications such waste detoxification, textile dye transformation, food technologic uses, biosensor and analytical applications, bioethanol production, among others. The target of this study was to evaluate the effect of laccase enzyme from Trametes versicolor, on the oxidative stability of sesame, chia, peanut and sunflower oils, measured through the peroxide value (PV) and conjugated dienes (K232) and trienes (K270). The samples of oil with laccase showed higher PV, K232 and K270 than their corresponding controls, under the conditions evaluated (room temperature and 60°C). The results suggest that fungal laccase has an unexpected pro-oxidant effect on vegetable oils, possibly promoted by products derived from the oxidation of phenols by enzymatic action.
info:eu-repo/semantics/publishedVersion
Fil: Guerberoff Enemark, Gisela Kay. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Orgánica; Argentina.
Fil: Camusso, Celso Clemente. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Orgánica; Argentina.
Materia
Lacasa
Trametes versicolor
Aceites vegetales
Estabilidad oxidativa
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Repositorio
Repositorio Digital Universitario (UNC)
Institución
Universidad Nacional de Córdoba
OAI Identificador
oai:rdu.unc.edu.ar:11086/548320
Acceder
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oai_identifier_str oai:rdu.unc.edu.ar:11086/548320
network_acronym_str RDUUNC
repository_id_str 2572
network_name_str Repositorio Digital Universitario (UNC)
spelling Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oilsGuerberoff Enemark, Gisela KayCamusso, Celso ClementeLacasaTrametes versicolorAceites vegetalesEstabilidad oxidativaFil: Guerberoff Enemark, Gisela Kay. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Orgánica; Argentina.Fil: Camusso, Celso Clemente. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Orgánica; Argentina.The increasing demand of natural food from consumers has limited the use of traditional methods to control the oxidation of lipids, such as synthetic antioxidants and hydrogenation. Besides, it has been reported that the use of enzymes is efficient to eliminate dissolved oxygen in foods such as vegetable oils. Laccase is a polyphenol oxidase and the reduction of oxygen to water is accompanied by the oxidation, typically, of a phenolic substrate. Laccase have become important, industrially relevant enzymes that can be used for a number of diverse applications such waste detoxification, textile dye transformation, food technologic uses, biosensor and analytical applications, bioethanol production, among others. The target of this study was to evaluate the effect of laccase enzyme from Trametes versicolor, on the oxidative stability of sesame, chia, peanut and sunflower oils, measured through the peroxide value (PV) and conjugated dienes (K232) and trienes (K270). The samples of oil with laccase showed higher PV, K232 and K270 than their corresponding controls, under the conditions evaluated (room temperature and 60°C). The results suggest that fungal laccase has an unexpected pro-oxidant effect on vegetable oils, possibly promoted by products derived from the oxidation of phenols by enzymatic action.info:eu-repo/semantics/publishedVersionFil: Guerberoff Enemark, Gisela Kay. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Orgánica; Argentina.Fil: Camusso, Celso Clemente. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Orgánica; Argentina.2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfGuerberoff Enemark, G. K. y Camusso, C. C. (2019). Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils. Food Science and Human Wellness 8 (4), 356-361. https://doi.org/10.1016/j.fshw.2019.09.003http://hdl.handle.net/11086/5483202213-4530https://doi.org/10.1016/j.fshw.2019.09.003https://www.sciencedirect.com/journal/food-science-and-human-wellnessenginfo:eu-repo/semantics/openAccessreponame:Repositorio Digital Universitario (UNC)instname:Universidad Nacional de Córdobainstacron:UNC2025-09-04T12:32:20Zoai:rdu.unc.edu.ar:11086/548320Institucionalhttps://rdu.unc.edu.ar/Universidad públicaNo correspondehttp://rdu.unc.edu.ar/oai/snrdoca.unc@gmail.comArgentinaNo correspondeNo correspondeNo correspondeopendoar:25722025-09-04 12:32:20.616Repositorio Digital Universitario (UNC) - Universidad Nacional de Córdobafalse
dc.title.none.fl_str_mv Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils
title Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils
spellingShingle Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils
Guerberoff Enemark, Gisela Kay
Lacasa
Trametes versicolor
Aceites vegetales
Estabilidad oxidativa
title_short Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils
title_full Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils
title_fullStr Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils
title_full_unstemmed Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils
title_sort Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils
dc.creator.none.fl_str_mv Guerberoff Enemark, Gisela Kay
Camusso, Celso Clemente
author Guerberoff Enemark, Gisela Kay
author_facet Guerberoff Enemark, Gisela Kay
Camusso, Celso Clemente
author_role author
author2 Camusso, Celso Clemente
author2_role author
dc.subject.none.fl_str_mv Lacasa
Trametes versicolor
Aceites vegetales
Estabilidad oxidativa
topic Lacasa
Trametes versicolor
Aceites vegetales
Estabilidad oxidativa
dc.description.none.fl_txt_mv Fil: Guerberoff Enemark, Gisela Kay. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Orgánica; Argentina.
Fil: Camusso, Celso Clemente. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Orgánica; Argentina.
The increasing demand of natural food from consumers has limited the use of traditional methods to control the oxidation of lipids, such as synthetic antioxidants and hydrogenation. Besides, it has been reported that the use of enzymes is efficient to eliminate dissolved oxygen in foods such as vegetable oils. Laccase is a polyphenol oxidase and the reduction of oxygen to water is accompanied by the oxidation, typically, of a phenolic substrate. Laccase have become important, industrially relevant enzymes that can be used for a number of diverse applications such waste detoxification, textile dye transformation, food technologic uses, biosensor and analytical applications, bioethanol production, among others. The target of this study was to evaluate the effect of laccase enzyme from Trametes versicolor, on the oxidative stability of sesame, chia, peanut and sunflower oils, measured through the peroxide value (PV) and conjugated dienes (K232) and trienes (K270). The samples of oil with laccase showed higher PV, K232 and K270 than their corresponding controls, under the conditions evaluated (room temperature and 60°C). The results suggest that fungal laccase has an unexpected pro-oxidant effect on vegetable oils, possibly promoted by products derived from the oxidation of phenols by enzymatic action.
info:eu-repo/semantics/publishedVersion
Fil: Guerberoff Enemark, Gisela Kay. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Orgánica; Argentina.
Fil: Camusso, Celso Clemente. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Orgánica; Argentina.
description Fil: Guerberoff Enemark, Gisela Kay. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Cátedra de Química Orgánica; Argentina.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
status_str publishedVersion
format article
dc.identifier.none.fl_str_mv Guerberoff Enemark, G. K. y Camusso, C. C. (2019). Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils. Food Science and Human Wellness 8 (4), 356-361. https://doi.org/10.1016/j.fshw.2019.09.003
http://hdl.handle.net/11086/548320
2213-4530
https://doi.org/10.1016/j.fshw.2019.09.003
https://www.sciencedirect.com/journal/food-science-and-human-wellness
identifier_str_mv Guerberoff Enemark, G. K. y Camusso, C. C. (2019). Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils. Food Science and Human Wellness 8 (4), 356-361. https://doi.org/10.1016/j.fshw.2019.09.003
2213-4530
url http://hdl.handle.net/11086/548320
https://doi.org/10.1016/j.fshw.2019.09.003
https://www.sciencedirect.com/journal/food-science-and-human-wellness
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositorio Digital Universitario (UNC)
instname:Universidad Nacional de Córdoba
instacron:UNC
reponame_str Repositorio Digital Universitario (UNC)
collection Repositorio Digital Universitario (UNC)
instname_str Universidad Nacional de Córdoba
instacron_str UNC
institution UNC
repository.name.fl_str_mv Repositorio Digital Universitario (UNC) - Universidad Nacional de Córdoba
repository.mail.fl_str_mv oca.unc@gmail.com
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score 13.13397

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