Food preservation by Larrea divaricata extract: participation of polyphenols

IGNACIO PERALTA; MARÍA ROSARIO ALONSO; CARLA MARRASSINI; CLAUDIA ANESINI; CARLA MARRASSINI; CLAUDIA ANESINI; ROSANA FILIP; ROSANA FILIP; IGNACIO PERALTA; MARÍA ROSARIO ALONSO

Food Science and Nutrition

Wiley Periodicals INC.

Año: 2018 vol. 00 p. 1 - 7

2048-7177

The aim of this study was to evaluate the antioxidant and protease inhibitor capacities oneggs and milk protein of a nor-dihydroguaiaretic(NDGA)-standardizedaqueous extractof Larrea divaricata (AE) and to analyze the participation of polyphenols as NDGA inthese actions. NDGA was determined by high-performanceliquid chromatography;flavonoidsand 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 extractprotectedfood 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.