Artículo

Santagapita, P.; Rosa, S.; Mazzobre, M.F.; Cueto, M.; de Pilar Buera, M.; Galvagno, M. "Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts" (2013) International Journal of Food Science and Technology. 48(8):1729-1735
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Abstract:

The aim of this work was to evaluate the oxidative stability of docosahexaenoic acid (DHA) from Aurantiochytrium limacinum SR21 microalgae cells and in their lipidic extract by differential scanning calorimetry (DSC). Besides, freezing was evaluated as a strategy for microalgal DHA long-term conservation by analysing changes in their thermal properties. As a first approach, mixtures of the most representative A. limacinum SR21-fatty acids were evaluated in model systems. DHA and palmitic acid were the major polyunsaturated and saturated fatty acids produced by the microalgae cells, respectively. Changes in DHA/palmitic acid ratio in model systems, in cells and their lipidic extracts, were detected by DSC through shifts in the oxidation onset temperature (OOT) values. However, OOT values of cells and lipidic extracts could be also influenced by cellular compartmentalisation, carotenoids and other components presence. Freezing was not a good strategy for DHA long-term conservation, as revealed by OOT values and thermal properties, which reflected the extensive changes that occurred during storage. © 2013 Institute of Food Science and Technology.

Registro:

Documento: Artículo
Título:Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts
Autor:Santagapita, P.; Rosa, S.; Mazzobre, M.F.; Cueto, M.; de Pilar Buera, M.; Galvagno, M.
Filiación:Departamento de Industrias y Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires (FCEyN-UBA), Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Intendente Güiraldes 2160, CP 1428, Buenos Aires, Argentina
INGEBI-(CONICET), Vuelta de Obligado 2490, CP 1428, Ciudad de Buenos Aires, Argentina
Departamento de Ingeniería Química, Lab. Microbiolog-ia Industrial, Facultad de Ingeniería, Universidad de Buenos Aires, Intendente Güiraldes 2160, Ciudad de Buenos Aires, Argentina
Instituto de Investigaciones Biotecnológicas (IIB-CONICET), Avda. 25 de Mayo y Francia, CP 1650, San Martín, Buenos Aires, Argentina
Palabras clave:Carotenoids; DHA; Differential scanning calorimetry; Freezing; Microalgae; Carotenoids; DHA; Docosahexaenoic acid; Long-term conservation; Micro-algae; Oxidation onset temperature; Oxidation stability; Oxidative stability; Algae; Cells; Cytology; Freezing; Microorganisms; Pigments; Saturated fatty acids; Thermodynamic properties; Unsaturated fatty acids; Differential scanning calorimetry
Año:2013
Volumen:48
Número:8
Página de inicio:1729
Página de fin:1735
DOI: http://dx.doi.org/10.1111/ijfs.12144
Título revista:International Journal of Food Science and Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v48_n8_p1729_Santagapita

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Citas:

---------- APA ----------
Santagapita, P., Rosa, S., Mazzobre, M.F., Cueto, M., de Pilar Buera, M. & Galvagno, M. (2013) . Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts. International Journal of Food Science and Technology, 48(8), 1729-1735.
http://dx.doi.org/10.1111/ijfs.12144
---------- CHICAGO ----------
Santagapita, P., Rosa, S., Mazzobre, M.F., Cueto, M., de Pilar Buera, M., Galvagno, M. "Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts" . International Journal of Food Science and Technology 48, no. 8 (2013) : 1729-1735.
http://dx.doi.org/10.1111/ijfs.12144
---------- MLA ----------
Santagapita, P., Rosa, S., Mazzobre, M.F., Cueto, M., de Pilar Buera, M., Galvagno, M. "Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts" . International Journal of Food Science and Technology, vol. 48, no. 8, 2013, pp. 1729-1735.
http://dx.doi.org/10.1111/ijfs.12144
---------- VANCOUVER ----------
Santagapita, P., Rosa, S., Mazzobre, M.F., Cueto, M., de Pilar Buera, M., Galvagno, M. Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts. Int. J. Food Sci. Technol. 2013;48(8):1729-1735.
http://dx.doi.org/10.1111/ijfs.12144