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dc.contributor.authorGallego Iradi, María Gabriela
dc.contributor.authorRodriguez Cabo, Tamara
dc.contributor.authorRodriguez Pereiro, Isaac
dc.contributor.authorAlmajano Pablos, María Pilar
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.date.accessioned2021-08-04T10:53:20Z
dc.date.issued2016-11-01
dc.identifier.citationGallego, M. [et al.]. Analytical characterization of polyphenols from tara and caesalpinia decapetala as stabilizers of O/W Emulsions. "Journal of food science", 1 Novembre 2016, vol. 81, núm. 11, p. C2676-C2685.
dc.identifier.issn0022-1147
dc.identifier.urihttp://hdl.handle.net/2117/350417
dc.description.abstractThe extracts (0.5% [w/w]) from Caesalpinia spinosa or tara (CS) and Caesalpinia decapetala (CD) leaves were evaluated for their ability to inhibit lipid oxidation using oil-in-water (O/W) emulsions as the model system. Liquid chromatography (LC) combined with mass spectrometry (MS), using a hybrid quadrupole time-of-flight (QTOF) mass spectrometer, was employed for (1) the identification of potential antioxidant species in the extracts and (2) to follow their evolution through aging of the emulsions. CS extracts, containing esters and conjugated forms of gallic acid (GA), turned out to be more effective than CD, rich in flavonoid species, in stabilizing the O/W emulsions. After 3 wk at 33 °C, peroxide values of emulsions stabilized with CS and CD extracts were 6.7 and 18.2 meq hydroperoxides/kg, respectively. Responses measured for the oligomers and esterified forms of GA in CS containing emulsions decreased with time; however, the response for the free form of GA kept increasing.
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Alimentació i nutrició humana
dc.subject.lcshPolyphenols
dc.subject.otherAntioxidant
dc.subject.otherCaesalpinia decapetala
dc.subject.otherCaesalpinia spinosa
dc.subject.otherlipid oxidation
dc.subject.otheroil-in-water emulsions
dc.subject.otherAgrotech
dc.titleAnalytical characterization of polyphenols from tara and caesalpinia decapetala as stabilizers of O/W Emulsions
dc.typeArticle
dc.subject.lemacPolifenols
dc.contributor.groupUniversitat Politècnica de Catalunya. UMA - Unitat de Mecanització Agrària
dc.identifier.doi10.1111/1750-3841.13502
dc.relation.publisherversionhttp://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13502/abstract
dc.rights.accessRestricted access - publisher's policy
local.identifier.drac19550212
dc.description.versionPostprint (published version)
dc.relation.projectidinfo:eu-repo/grantAgreement/MINECO//CTQ2015-68660-P/ES/NUEVAS ESTRATEGIAS ANALITICAS PARA LA DETECCION Y DETERMINACION DE COMPUESTOS QUIMICOS DE INTERES BASADAS EN ESPECTROMETRIA DE MASAS EXACTAS/
dc.date.lift10000-01-01
local.citation.authorGallego, M.; Rodriguez-Cabo, T.; Rodriguez-Pereiro, I.; Almajano, María Pilar
local.citation.publicationNameJournal of food science
local.citation.volume81
local.citation.number11
local.citation.startingPageC2676
local.citation.endingPageC2685


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