المؤلفون: Henry Isaac Castro Vargas, Fabián Parada Alfonso

المصدر: Revista Colombiana de Química, Vol 46, Iss 2, Pp 17-23 (2017)

مصطلحات موضوعية: epicarpio de tomate de árbol, Solanum betaceum Sendtn, oxidación lipídica, actividad antioxidante, extracción con fluidos supercríticos, Chemistry, QD1-999

وصف الملف: electronic resource

Relation: http://revistas.unal.edu.co/index.php/rcolquim/article/view/62988; https://doaj.org/toc/0120-2804; https://doaj.org/toc/2357-3791

URL الوصول: https://doaj.org/article/bb27b4952bdd4f8e8f3d4307315d33dd

المؤلفون: Castro Vargas, Henry Isaac, Parada Alfonso, Fabián

المصدر: Revista Colombiana de Química; Vol. 46 Núm. 2 (2017); 17-23 ; Revista Colombiana de Química; v. 46 n. 2 (2017); 17-23 ; Revista Colombiana de Química; Vol. 46 No. 2 (2017); 17-23 ; 2357-3791 ; 0120-2804

مصطلحات موضوعية: Tree tomato epicarp, Solanum betaceum Sendtn, lipid oxidation, antioxidant activity, supecritical fluids extraction, Chemistry, analytical chemistry, epicarpio de tomate de árbol, oxidación lipídica, actividad antioxidante, extracción con fluidos supercríticos, Química, química analítica, química de alimentos

وصف الملف: application/pdf; text/html; application/xml

Relation: https://revistas.unal.edu.co/index.php/rcolquim/article/view/62988/60194; https://revistas.unal.edu.co/index.php/rcolquim/article/view/62988/64133; https://revistas.unal.edu.co/index.php/rcolquim/article/view/62988/64141; Vasco, C.; Avila, J.; Ruales, J.; Svanberg, U.; Kamal-Eldin, U. Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceum Cav.). Int. J. Food Sci. Nutr. 2009, 60, 278-288. DOI: https://doi.org/ 10.1080/09637480903099618.; Cámara de comercio de Bogotá, Vicepresidencia de Fortalecimiento Empresarial, Manual del Tomate de Árbol, Programa de Apoyo Agrícola y Agroindustrial, 2015, pp 34-36.; Clark, C.; Richardson, A. Biomass and mineral nutrient partitioning in a developing tamarillo (Cyphomandra betacea) crop. Sci. Hortic. 2002, 94, 41-51. DOI: http://dx.doi.org/10.1016/S0304-4238(01)00355-7.; Rodríguez-Amaya, D.B.; Bobbio, P.A.; Bobbio, F.A. Carotenoid composition and vitamin A value of the Brazilian fruits Cyphomandra betacea. Food Chem. 1983, 12, 61-65. DOI: https://doi.org/10.1016/0308-8146(83)90050-X; De Rosso, V.; Mercadante, A. HPLC-PDA-MS/MS of anthocyanins and carotenoids from dovyalis and tamarillo fruits. J. Agric. Food Chem. 2007, 55, 9135-9141. DOI: http://dx.doi.org/10.1021/jf071316u.; do Nascimento, G.; Corso, C.; Werner, M.; Baggio, C.; Iacomini, M.; Cordeiro, L. Structure of an arabinogalactan from the edible tropical fruit tamarillo (Solanum betaceum) and its antinociceptive activity. Carbohydr. Polym. 2015, 116, 300-306. DOI: http://dx.doi.org/10.1016/j.carbpol.2014.03.032.; do Nascimento, G.; Hamm, L.; Baggio, C.; Werner, M.; Iacomini, M.; Cordeiro, L. Structure of a galactoarabinoglucuronoxylan from tamarillo (Solanum betaceum), a tropical exotic fruit, and its biological activity. Food Chem. 2013, 141, 510-516. DOI: http://www.sciencedirect.com/science/article/pii/S0308814613003257.; Osorio, C.; Hurtado, N.; Dawid, C.; Hofmann, T.; Heredia-Mira, F.J.; Morales, A.L. Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits. Food Chem. 2012, 132, 1915-1921. DOI: http://dx.doi.org/10.1016/j.foodchem.2011.12.026.; Mertz, C.; Gancel, A.; Gunata, Z.; Alter, P.; Dhuique-Mayer, C.; Vaillant, F.; et al. Phenolic compounds, carotenoids and antioxidant activity of three tropical fruits. J. Food Compos. Anal. 2009, 22, 381-387. DOI: http://dx.doi.org/10.1016/j.jfca.2008.06.008.; Wrolstad, R.E.; Heatherbell, D.A. Identification of anthocyanins and distribution of flavonoids in tamarillo fruit (Cyphomandra betaceae (Cav.) Sendt.). J. Sci. Food Agric. 1974, 15, 1221-1228. DOI: http://dx.doi.org/ 10.1002/jsfa.2740251005.; Ordoñez, R.M.; Cardozo, M.L.; Zampini, I.C.; Isla, M.I. Evaluation of antioxidant activity and genotoxicity of alcoholic and aqueous beverages and pomace derived from ripe fruits of Cyphomandra betacea Sendt. J. Agric. Food Chem. 2010, 58, 331-337. DOI: http://dx.doi.org/ 10.1021/jf9024932.; Sánchez, W.F.; Murillo, E.; Méndez, J.J. Antioxidant potential of agroindustrial residues from three high consumption fruits in Tolima. Scientia et Technica 2010, 46, 138-143.; Kou, M.C.; Yen, J.H.; Hong, J.T.; Wang, C.L.; Lin, C.W. et al. Cyphomandra betacea Sendt. phenolics protect LDL from oxidation and PC12 cells from oxidative stress. LWT-Food Sci. Technol. 2009, 42, 458-463. DOI: http://dx.doi.org/10.1016/j.lwt.2008.09.010.; Gordon, M.H. The development of oxidative rancidity in foods. In Antioxidants in food Practical applications; Pokorny, J.; Yanishlieva, N.; Gordon M., Ed.; CRC Press, Boca Raton, 2001; pp 7-20.; Cross, H.; Leu, R.; Miller, M.F. Scope of warmed-over-flavor and its importance to the meat industry. In Warmed-over-flavor of meat; St. Angelo, A.J.; Bailey M.E., Ed.; Academic Press, Orlando, 1987; pp 1-18.; Eskandani, M.; Hamishehkar, H.; Ezzati Nazhad Dolatabadi, J. Cytotoxicity and DNA damage properties of tert-butylhydroquinone (TBHQ) food additive. Food Chem. 2014, 153, 315-320. DOI: http://dx.doi.org/10.1016/j.foodchem.2013.12.087.; Kashanian, S.; Ezzati Nazhad Dolatabadi, J. DNA binding studies of 2-tert-butylhydroquinone (TBHQ) food additive. Food Chem. 2009, 116, 743-747. DOI: http://dx.doi.org/10.1016/j.foodchem.2009.03.027.; Contreras-Calderón, J.; Calderón-Jaimes, L.; Guerra-Hernández, E.; García-Villanova, B. Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia. Food Res. Int. 2011, 44, 2047-2053. DOI: http://dx.doi.org/10.1016/j.foodres.2010.11.003.; Castro-Vargas, H.I.; Benelli, P.; Ferreira, S.R.S.; Parada-Alfonso, F. Supercritical fluid extracts from tamarillo (Solanum betaceum Sendtn) epicarp and its application as protectors against lipid oxidation of cooked beef meat. J. Supercrit. Fluids 2013, 76, 17-23. DOI: http://dx.doi.org/10.1016/j.supflu.2012.10.006.; Danielski, L.; Michielin, E.M.Z.; Ferreira, S.R.S. Horsetail, (Equisetum giganteum L.) oleoresin and supercritical CO2: experimental solubility and empirical data correlation. J. of Food Eng. 2007, 78, 1054-1059. DOI: http://dx.doi.org/10.1016/j.jfoodeng.2005.12.016.; Castro Vargas, H.I. Obtención de antioxidantes a partir de residuos frutícolas empleando extracción con fluidos supercríticos. Tesis Doctoral, Universidad Nacional de Colombia, Facultad de Ciencias, Bogotá, Colombia, Noviembre 2013.; World Health Organization-WHO, Food and Agriculture Organization of the United Nations-FAO, Codex Alimentarius, Norma general del Codex para los aditivos alimentarios, Codex Stan 192-1995, Revision 2009. Antioxidantes en carnes y derivados cárnicos, WHO/FAO 2009.; Juntachote, T.; Berghofer, E.; Siebenhandl, S.; Bauer, F. The antioxidative properties of Holy basil and Galangal in cooked ground pork. Meat Sci. 2006, 72, 446-456. DOI: http://dx.doi.org/10.1016/j.meatsci.2005.08.009.; Frankel, E.; Huang, S.W.; Kanner, J.; German, J.B. Interfacial phenomena in the evaluation of antioxidants: bulk oils versus emulsions. J. Agric. Food Chem. 1994, 42, 1054-1059. DOI: http://dx.doi.org/ 10.1021/jf00041a001.; Chan, H.; Levett, G. Autoxidation of Methyl Linoleate. Separation and Analysis of Isomeric Mixtures of Methyl Linoleate Hydroperoxides and Methyl Hydroxylinoleates. Lipids 1977, 12, 99-104.; Wang, L.L.; Xiong, Y.I. Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability. J. Agric. Food Chem. 2005, 53, 9186-9192. DOI: http://dx.doi.org/ 10.1021/jf051213g.; Maraschiello, C.; Sárraga, C.; García Regueiro, J.A. Glutathione peroxidase activity, TBARS, and α-tocopherol in meat from chickens fed different diets. J. Agric. Food Chem. 1999, 47, 867-872.; Lee, B.J.; Hendricks, D.G.; Cornforth, D.P. A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef pattie model system. Meat Sci. 1999, 51, 245-253. DOI: http://dx.doi.org/10.1016/S0309-1740(98)00121-1.; Espin, S.; Gonzalez-Manzano, S.; Taco, V.; Poveda, C.; Ayuda-Durán, B.; Gonzalez-Paramas, A.M.; et al. Phenolic composition and antioxidant capacity of yellow and purple-red Ecuadorian cultivars of tree tomato (Solanum betaceum Cav.). Food Chem. 2016, 194, 1073-1080. DOI: http://dx.doi.org/10.1016/j.foodchem.2015.07.131.; Allen, K.; Cornforth, D. Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability. Meat Sci. 2010, 85, 613-619. DOI: http://dx.doi.org/10.1016/j.meatsci.2010.03.012.; Almajano, P.; Delgado, E.; Gordon, M. Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions. Food Chem. 2007, 102, 1375-1382. DOI: http://dx.doi.org/10.1016/j.foodchem.2006.06.067.; Huang, S.; Frankel, E. Antioxidant Activity of Tea Catechins in Different Lipid Systems. J. Agric. Food Chem. 1997, 45, 3033-3038. DOI: http://dx.doi.org/10.1021/jf9609744.; https://revistas.unal.edu.co/index.php/rcolquim/article/view/62988

الاتاحة: https://revistas.unal.edu.co/index.php/rcolquim/article/view/62988

المؤلفون: Castro Vargas, Henry Isaac, Parada Alfonso, Fabián

مصطلحات موضوعية: 54 Química y ciencias afines / Chemistry, Tree tomato epicarp, Solanum betaceum Sendtn, lipid oxidation, antioxidant activity, supecritical fluids extraction, epicarpio de tomate de árbol, oxidación lipídica, actividad antioxidante, extracción con fluidos supercríticos

وصف الملف: application/pdf

Relation: https://revistas.unal.edu.co/index.php/rcolquim/article/view/62988; Universidad Nacional de Colombia Revistas electrónicas UN Revista Colombiana de Química; Revista Colombiana de Química; Castro Vargas, Henry Isaac and Parada Alfonso, Fabián (2017) Evaluación del efecto protector contra la oxidación lipídica de fracciones obtenidas a partir del epicarpio de tomate de árbol (Solanum betaceum Sendtn). Revista Colombiana de Química, 46 (2). pp. 17-23. ISSN 2357-3791; https://repositorio.unal.edu.co/handle/unal/66267; http://bdigital.unal.edu.co/67291/

الاتاحة: https://repositorio.unal.edu.co/handle/unal/66267
http://bdigital.unal.edu.co/67291/

المؤلفون: Fabián Parada Alfonso, Henry Isaac Castro Vargas

المصدر: Revista Colombiana de Química, Volume: 46, Issue: 2, Pages: 17-23, Published: AUG 2017
Repositorio UN
Universidad Nacional de Colombia
instacron:Universidad Nacional de Colombia
Revista Colombiana de Química, Vol 46, Iss 2, Pp 17-23 (2017)

مصطلحات موضوعية: extração supercrítica, Antioxidant, 54 Química y ciencias afines / Chemistry, medicine.medical_treatment, Tree tomato epicarp, casca de tomate de arvore, antioxidant activity, Epigallocatechin gallate, supecritical fluids extraction, lcsh:Chemistry, chemistry.chemical_compound, food, actividad antioxidante, Lipid oxidation, lipid oxidation, extracción con fluidos supercríticos, TBARS, medicine, oxidación lipídica, atividade antioxidante, Food science, Rosmarinic acid, Tree-tomato, Catechin, Solanum betaceum Sendtn, General Chemistry, Phenolic acid, food.food, lcsh:QD1-999, chemistry, oxidação dos lipídios, epicarpio de tomate de árbol, Epicarpio de tomate de árbol

وصف الملف: text/html; application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a512180f3f8fd90846efde9905854655
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