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Effect of pretreatment by supercritical fluids on antioxidant activity of protein hydrolyzate from quinoa (Chenopodium quinoa Willd.)
The effect of two pretreatments on the antioxidant activity was evaluated in quinoa protein hydrolysate, using supercritical CO(2) extraction and ethanol as cosolvent, this type of pretreatment was compared to a conventional petroleum ether extraction method without recovery of bioactive compounds....
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802572/ https://www.ncbi.nlm.nih.gov/pubmed/33473318 http://dx.doi.org/10.1002/fsn3.2027 |
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author | Olivera‐Montenegro, Luis Best, Ivan Gil‐Saldarriaga, Alonso |
author_facet | Olivera‐Montenegro, Luis Best, Ivan Gil‐Saldarriaga, Alonso |
author_sort | Olivera‐Montenegro, Luis |
collection | PubMed |
description | The effect of two pretreatments on the antioxidant activity was evaluated in quinoa protein hydrolysate, using supercritical CO(2) extraction and ethanol as cosolvent, this type of pretreatment was compared to a conventional petroleum ether extraction method without recovery of bioactive compounds. The extractions were carried out at a temperature of 55°C and a pressure of 23 MPa using ethanol (7–8 g quinoa/100 ml); the CO(2) mass flow was 35 g/min, the extraction time was 240 min and the particle size was 500 µm, enzyme COROLASE(®) 7089 was applied for enzymatic hydrolysis, finally ABTS test assessed antioxidant activity. A significant effect was found on the degree of hydrolysis (23.93%) and antioxidant activity (1,181.64 μmol TE/g protein) compared to a conventional method (24.33%) and (1,448.84 μmol TE/g protein). In conclusion, our results suggest that the use of supercritical CO(2) and the addition of ethanol as cosolvent are the interesting green technology, to recovery oil and separate phenolic compounds prior to enzymatic hydrolysis to avoid interference with biological activities from quinoa protein hydrolysates, and shows highest antioxidant activity to be incorporate in food products. |
format | Online Article Text |
id | pubmed-7802572 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-78025722021-01-19 Effect of pretreatment by supercritical fluids on antioxidant activity of protein hydrolyzate from quinoa (Chenopodium quinoa Willd.) Olivera‐Montenegro, Luis Best, Ivan Gil‐Saldarriaga, Alonso Food Sci Nutr Original Research The effect of two pretreatments on the antioxidant activity was evaluated in quinoa protein hydrolysate, using supercritical CO(2) extraction and ethanol as cosolvent, this type of pretreatment was compared to a conventional petroleum ether extraction method without recovery of bioactive compounds. The extractions were carried out at a temperature of 55°C and a pressure of 23 MPa using ethanol (7–8 g quinoa/100 ml); the CO(2) mass flow was 35 g/min, the extraction time was 240 min and the particle size was 500 µm, enzyme COROLASE(®) 7089 was applied for enzymatic hydrolysis, finally ABTS test assessed antioxidant activity. A significant effect was found on the degree of hydrolysis (23.93%) and antioxidant activity (1,181.64 μmol TE/g protein) compared to a conventional method (24.33%) and (1,448.84 μmol TE/g protein). In conclusion, our results suggest that the use of supercritical CO(2) and the addition of ethanol as cosolvent are the interesting green technology, to recovery oil and separate phenolic compounds prior to enzymatic hydrolysis to avoid interference with biological activities from quinoa protein hydrolysates, and shows highest antioxidant activity to be incorporate in food products. John Wiley and Sons Inc. 2020-12-03 /pmc/articles/PMC7802572/ /pubmed/33473318 http://dx.doi.org/10.1002/fsn3.2027 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Olivera‐Montenegro, Luis Best, Ivan Gil‐Saldarriaga, Alonso Effect of pretreatment by supercritical fluids on antioxidant activity of protein hydrolyzate from quinoa (Chenopodium quinoa Willd.) |
title | Effect of pretreatment by supercritical fluids on antioxidant activity of protein hydrolyzate from quinoa (Chenopodium quinoa Willd.) |
title_full | Effect of pretreatment by supercritical fluids on antioxidant activity of protein hydrolyzate from quinoa (Chenopodium quinoa Willd.) |
title_fullStr | Effect of pretreatment by supercritical fluids on antioxidant activity of protein hydrolyzate from quinoa (Chenopodium quinoa Willd.) |
title_full_unstemmed | Effect of pretreatment by supercritical fluids on antioxidant activity of protein hydrolyzate from quinoa (Chenopodium quinoa Willd.) |
title_short | Effect of pretreatment by supercritical fluids on antioxidant activity of protein hydrolyzate from quinoa (Chenopodium quinoa Willd.) |
title_sort | effect of pretreatment by supercritical fluids on antioxidant activity of protein hydrolyzate from quinoa (chenopodium quinoa willd.) |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802572/ https://www.ncbi.nlm.nih.gov/pubmed/33473318 http://dx.doi.org/10.1002/fsn3.2027 |
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