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Basanta, M.F.; Marin, A.; De Leo, S.A.; Gerschenson, L.N.; Erlejman, A.G.; Tomás-Barberán, F.A.; Rojas, A.M. "Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation" (2016) Journal of Functional Foods. 24:287-296
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Abstract:

Fibre microparticles (MPCs) obtained from Japanese plum (Prunus salicina) skin and flesh through ethanolic extraction retained polyphenolic compounds, mainly proanthocyanidins, in 170-200 mg/100 g MPCs levels. Also, phenolics such as anthocyanins (cyanidin 3-galactoside and 3-rutinoside), responsible for red-purple colour, and flavonoids (quercetin derivatives), were found in significant proportions only in the skin MPCs. The MPCs-polyphenolic extract showed antioxidant capability (DPPH and FRAP assays) as well as protective effect against the oxidative stress induced by tert-butylhydroperoxide (t-BOOH) when biologically evaluated on kidney cells, joined to a low cytotoxicity (50%-cytotoxic concentration >100 μg/mL). This is important since health benefits of barely absorbed proanthocyanidins rest on their permanence into the intestine, interfering with oxidative stress implicated in inflammatory disorders. Higher proportions of pectins found in flesh MPCs and of lignin in skin MPCs can provide different fibre functionality. Plum MPCs obtained can be useful as antioxidant natural additives and ingredients for functional food preservation. © 2016 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation
Autor:Basanta, M.F.; Marin, A.; De Leo, S.A.; Gerschenson, L.N.; Erlejman, A.G.; Tomás-Barberán, F.A.; Rojas, A.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
CONICET, Buenos Aires, Argentina
Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, 30100 Campus de Espinardo, Murcia, Spain
Departamento de Química Biológica (IQUIBICEN), Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Palabras clave:Antioxidant food preservation; Flavonoids; Oxidative stress; Pectins; Plum fibre microparticles; Proanthocyanidins
Año:2016
Volumen:24
Página de inicio:287
Página de fin:296
DOI: http://dx.doi.org/10.1016/j.jff.2016.04.015
Título revista:Journal of Functional Foods
Título revista abreviado:J. Funct. Foods
ISSN:17564646
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_17564646_v24_n_p287_Basanta

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Citas:

---------- APA ----------
Basanta, M.F., Marin, A., De Leo, S.A., Gerschenson, L.N., Erlejman, A.G., Tomás-Barberán, F.A. & Rojas, A.M. (2016) . Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation. Journal of Functional Foods, 24, 287-296.
http://dx.doi.org/10.1016/j.jff.2016.04.015
---------- CHICAGO ----------
Basanta, M.F., Marin, A., De Leo, S.A., Gerschenson, L.N., Erlejman, A.G., Tomás-Barberán, F.A., et al. "Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation" . Journal of Functional Foods 24 (2016) : 287-296.
http://dx.doi.org/10.1016/j.jff.2016.04.015
---------- MLA ----------
Basanta, M.F., Marin, A., De Leo, S.A., Gerschenson, L.N., Erlejman, A.G., Tomás-Barberán, F.A., et al. "Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation" . Journal of Functional Foods, vol. 24, 2016, pp. 287-296.
http://dx.doi.org/10.1016/j.jff.2016.04.015
---------- VANCOUVER ----------
Basanta, M.F., Marin, A., De Leo, S.A., Gerschenson, L.N., Erlejman, A.G., Tomás-Barberán, F.A., et al. Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation. J. Funct. Foods. 2016;24:287-296.
http://dx.doi.org/10.1016/j.jff.2016.04.015