PERSONAL DE APOYO
ALONSO Maria Rosario
artículos
Título:
Food preservation by Larrea divaricata extract: participation of polyphenols
Autor/es:
PERALTA IGNACIO; CARLA MARRASINI; FILIP ROSANA; ALONSO MARÍA ROSARIO; ANESINI CLAUDIA
Revista:
food science & nutrition
Editorial:
Wiley on line library
Referencias:
Año: 2018
ISSN:
2048-7177
Resumen:
The aim of this study was to evaluate the antioxidant and protease inhibitor capacities oneggs and milk protein of a nor-dihydroguaiaretic (NDGA)-standardized aqueous extractof Larrea divaricata (AE) and to analyze the participation of polyphenols as NDGA inthese actions. NDGA was determined by high-performance liquid chromatography;flavonoids and polyphenols were quantified by spectrophotometric methods as well asinhibition of lipid peroxidation, proteinase inhibitor capacity, advanced glycation endproducts (AGES) formation, and inhibition of albumin denaturation. The extractprotected food for oxidative damage by preventing malondialdehyde formation in eggyolk and by preventing AGE formation in completely cooked eggs, also impeded albumindenaturation, and casein hydrolysis induced by trypsin and heat. Polyphenols, especiallyflavonoids and NDGA, were involved in these actions.
