Pectins are polysaccharides that act as a cellular binder in the peel of many different fruits an... more Pectins are polysaccharides that act as a cellular binder in the peel of many different fruits and vegetables. An important feature of pectins is the esterification of the galacturonic acid residues with methanol. The degree of methylation is defined as the number of moles of methanol per 100 moles of galacturonic acid. The objective of the present work was to
Abstract In this contribution, a new chromatographic method was applied to study the hydrolysis o... more Abstract In this contribution, a new chromatographic method was applied to study the hydrolysis of non-polar lipids, i.e. triacylglicerols (TAG), diacylglycerols (DAG) and monoacylglycerols (MAG), when crude sunflower lecithin is treated with Lecitase® Ultra, an enzymatic preparation with phospholipase A1 (PLA1) activity. Results not only proved the enzyme lipase activity toward non-polar lipids in selected reaction conditions (aqueous system, T = 50 °C, pH = 5) but also suggested the occurrence of acyl-migration phenomenon observed by other authors in similar systems. Results showed that 1 h of reaction was enough to decrease the content of TAG in 54%, while DAG and MAG concentration increased from 0.4 to 3.5 and from 1.9 to 6.5 g/100 g of crude lecithin, respectively. Along the reaction, different contents of glycerides could be achieved, obtaining products with different composition which, in combination with the presence of phospholipids (PL) and/or lysophospholipids (LPL), could present specific emulsifying/stabilizing properties with a wide range of applications in food and pharmaceutical industry.
Journal of the American Oil Chemists' Society, Aug 22, 2016
Chemical composition and physical properties of CW88-OL and CW99-OL cultivars of high oleic saffl... more Chemical composition and physical properties of CW88-OL and CW99-OL cultivars of high oleic safflower seeds and their hexane-extracted oils were determined. Dry-based seed composition of CW88-OL and CW99-OL was: moisture = 4.29 and 4.23 %, oil = 42.29 and 46.44 %, Crude protein = 20.94 and 16.41 %, neutral detergent fiber = 28.11 and 28.49 %, ash = 1.55 and 2.01 %, phosphorus content = 2033 and 3995 mg/kg, respectively. Major fatty acids in oils were ~78 % oleic (O), ~13 % linoleic (L), ~5 % palmitic (P) and ~2 % stearic (St) acids, for both cultivars. The main triacylglycerols were OOO (~50 %), OOL (~20 %), SOL + OPO (~10 %), and LLP (~5 %). The oil composition of CW88-OL and CW99-OL in main minor components was: α-tocopherol = 582 and 551 mg/kg, total sterols = 3996 and 3362 mg/kg, phospholipids = 22 and 21 mg/kg and wax content = 70 and 74 mg/kg. For both cultivars, density and viscosity of the oils between 25 and 55 °C varied from 903.4 to 912.6 kg/m3 and 63 to 23 mPa.s showing linear and exponential behaviors, respectively. The refractive index was 1.4694. The CIELab color parameters were: 89.69 and 89.53 (L*), −3.72 and −3.07 (a*), and 47.28 and 47.78 (b*) (CW88-OL and CW99-OL, respectively). Thus, the high oil content of the seeds and nutritional quality of the oil accompanied by low levels of waxes and phospholipids makes the cultivars studied promising for producers and consumers.
ABSTRACT The influence of storage temperature of garlic bulb and chemical additives (including as... more ABSTRACT The influence of storage temperature of garlic bulb and chemical additives (including ascorbic acid, citric acid and potassium sorbate) on the chemical, physical, microbiological and sensory characteristics of garlic paste was evaluated. Formation of undesirable greenish pigment was avoided by storing fresh garlic bulbs at 25 and 40C. Moreover, heating bulbs to 40C a few minutes before processing facilitated skin removal. Garlic paste was processed, packed and thermally treated at 85C for 5 min. The color of garlic paste was affected by chemical treatment, temperature and storage period. The rate of color difference (ΔE) increase was divided into two linear periods with different slopes. Garlic paste exhibited pseudoplasticity with yield stress and flow adequately described by the Herschel–Bulkley model (r2 > 0.990). Both consistency index and apparent viscosity decreased with increase in temperature.
Lebensmittel-Wissenschaft & Technologie, Nov 1, 1996
Stationary permeate flux were studied in the hollow fibre ultrafiltration of apple juice. The eff... more Stationary permeate flux were studied in the hollow fibre ultrafiltration of apple juice. The effect of flow velocity (Q=10, 12.5 and 15 L/min) and volume concentration ratio (VCR=1, 1.5, 2 and 5) was determined over the 0–1.6 kg/cm2range of transmembrane pressure. The flux showed an asymptotic behaviour and proved to be pressure-independent at a value that increased with Q and
... phosphatidic acid (PA) (Padley, Gunstone, & Harwood, 1994). In consequence, their occurre... more ... phosphatidic acid (PA) (Padley, Gunstone, & Harwood, 1994). In consequence, their occurrence and distribution give the particular characteristics to lecithin (Cherry & Cramer, 1989). Sunflower seed can be considered a potential ...
The aim of this work was to study the evolution of fruit size and weight together with the solubl... more The aim of this work was to study the evolution of fruit size and weight together with the soluble solid and total titratable acidity contents during development of Hexachlamys edulis fruit. Also, the patterns of accumulation of chlorophylls, carotenoids, phenols and antioxidant activity were analysed to define the optimal time for harvesting to obtain maximum nutraceutical characteristics. Fruits were harvested from H. edulis plants growing at the experimental field of the University of Morón (Moreno, Buenos Aires, 34°35′4.98″ SL, 58°48′52.09″ WL, 14 m.a.s.l.). Fresh fruit weight was significantly higher in Medium ripe, Ripe and Overripe fruits (40.1, 39.6 and 38.5 g, respectively) than in Unripe fruits (19.5 g). Soluble solids/total titratable acidity was significantly higher in Overripe fruits (7.3) than in Unripe, Medium ripe and Ripe fruits (3.7–4.5). Total polyphenols were maximum in Unripe fruits (905.8 mg tannic acid/100 g fresh fruit weight) decreasing during the fruit development (426.2–130.4 mg tannic acid/100 g fresh fruit weight). Also, DPPH radical scavenging activity was significantly higher in Unripe fruits (75.7%) compared with Medium ripe, Ripe and Overripe fruits (64.1–17.0%). Positive and significant correlations were observed between total polyphenol content and DPPH radical scavenging activity at each extract concentration (r = 0.74, 0.87, 0.74 and 0.60 for 1.25; 2.50; 5.00 and 12.50 mg/mL, respectively). Total carotenoid content increased during fruit development while at the same time decreased chlorophyll content. Chlorophyll b is the main chlorophyll found. Chromatographic analysis showed that lutein is the main carotenoid found in H. edulis fruits, followed by β-cryptoxanthin and β-carotene. As shown by the chromatograms at 280 nm, the concentration of biophenols and the complexity of the biophenol profile decreases during fruit development. Levels of polyphenols and pigments together with the antioxidant activity allow us to consider H. edulis fruit as a functional food.
Pectins are polysaccharides that act as a cellular binder in the peel of many different fruits an... more Pectins are polysaccharides that act as a cellular binder in the peel of many different fruits and vegetables. An important feature of pectins is the esterification of the galacturonic acid residues with methanol. The degree of methylation is defined as the number of moles of methanol per 100 moles of galacturonic acid. The objective of the present work was to
Abstract In this contribution, a new chromatographic method was applied to study the hydrolysis o... more Abstract In this contribution, a new chromatographic method was applied to study the hydrolysis of non-polar lipids, i.e. triacylglicerols (TAG), diacylglycerols (DAG) and monoacylglycerols (MAG), when crude sunflower lecithin is treated with Lecitase® Ultra, an enzymatic preparation with phospholipase A1 (PLA1) activity. Results not only proved the enzyme lipase activity toward non-polar lipids in selected reaction conditions (aqueous system, T = 50 °C, pH = 5) but also suggested the occurrence of acyl-migration phenomenon observed by other authors in similar systems. Results showed that 1 h of reaction was enough to decrease the content of TAG in 54%, while DAG and MAG concentration increased from 0.4 to 3.5 and from 1.9 to 6.5 g/100 g of crude lecithin, respectively. Along the reaction, different contents of glycerides could be achieved, obtaining products with different composition which, in combination with the presence of phospholipids (PL) and/or lysophospholipids (LPL), could present specific emulsifying/stabilizing properties with a wide range of applications in food and pharmaceutical industry.
Journal of the American Oil Chemists' Society, Aug 22, 2016
Chemical composition and physical properties of CW88-OL and CW99-OL cultivars of high oleic saffl... more Chemical composition and physical properties of CW88-OL and CW99-OL cultivars of high oleic safflower seeds and their hexane-extracted oils were determined. Dry-based seed composition of CW88-OL and CW99-OL was: moisture = 4.29 and 4.23 %, oil = 42.29 and 46.44 %, Crude protein = 20.94 and 16.41 %, neutral detergent fiber = 28.11 and 28.49 %, ash = 1.55 and 2.01 %, phosphorus content = 2033 and 3995 mg/kg, respectively. Major fatty acids in oils were ~78 % oleic (O), ~13 % linoleic (L), ~5 % palmitic (P) and ~2 % stearic (St) acids, for both cultivars. The main triacylglycerols were OOO (~50 %), OOL (~20 %), SOL + OPO (~10 %), and LLP (~5 %). The oil composition of CW88-OL and CW99-OL in main minor components was: α-tocopherol = 582 and 551 mg/kg, total sterols = 3996 and 3362 mg/kg, phospholipids = 22 and 21 mg/kg and wax content = 70 and 74 mg/kg. For both cultivars, density and viscosity of the oils between 25 and 55 °C varied from 903.4 to 912.6 kg/m3 and 63 to 23 mPa.s showing linear and exponential behaviors, respectively. The refractive index was 1.4694. The CIELab color parameters were: 89.69 and 89.53 (L*), −3.72 and −3.07 (a*), and 47.28 and 47.78 (b*) (CW88-OL and CW99-OL, respectively). Thus, the high oil content of the seeds and nutritional quality of the oil accompanied by low levels of waxes and phospholipids makes the cultivars studied promising for producers and consumers.
ABSTRACT The influence of storage temperature of garlic bulb and chemical additives (including as... more ABSTRACT The influence of storage temperature of garlic bulb and chemical additives (including ascorbic acid, citric acid and potassium sorbate) on the chemical, physical, microbiological and sensory characteristics of garlic paste was evaluated. Formation of undesirable greenish pigment was avoided by storing fresh garlic bulbs at 25 and 40C. Moreover, heating bulbs to 40C a few minutes before processing facilitated skin removal. Garlic paste was processed, packed and thermally treated at 85C for 5 min. The color of garlic paste was affected by chemical treatment, temperature and storage period. The rate of color difference (ΔE) increase was divided into two linear periods with different slopes. Garlic paste exhibited pseudoplasticity with yield stress and flow adequately described by the Herschel–Bulkley model (r2 > 0.990). Both consistency index and apparent viscosity decreased with increase in temperature.
Lebensmittel-Wissenschaft & Technologie, Nov 1, 1996
Stationary permeate flux were studied in the hollow fibre ultrafiltration of apple juice. The eff... more Stationary permeate flux were studied in the hollow fibre ultrafiltration of apple juice. The effect of flow velocity (Q=10, 12.5 and 15 L/min) and volume concentration ratio (VCR=1, 1.5, 2 and 5) was determined over the 0–1.6 kg/cm2range of transmembrane pressure. The flux showed an asymptotic behaviour and proved to be pressure-independent at a value that increased with Q and
... phosphatidic acid (PA) (Padley, Gunstone, & Harwood, 1994). In consequence, their occurre... more ... phosphatidic acid (PA) (Padley, Gunstone, & Harwood, 1994). In consequence, their occurrence and distribution give the particular characteristics to lecithin (Cherry & Cramer, 1989). Sunflower seed can be considered a potential ...
The aim of this work was to study the evolution of fruit size and weight together with the solubl... more The aim of this work was to study the evolution of fruit size and weight together with the soluble solid and total titratable acidity contents during development of Hexachlamys edulis fruit. Also, the patterns of accumulation of chlorophylls, carotenoids, phenols and antioxidant activity were analysed to define the optimal time for harvesting to obtain maximum nutraceutical characteristics. Fruits were harvested from H. edulis plants growing at the experimental field of the University of Morón (Moreno, Buenos Aires, 34°35′4.98″ SL, 58°48′52.09″ WL, 14 m.a.s.l.). Fresh fruit weight was significantly higher in Medium ripe, Ripe and Overripe fruits (40.1, 39.6 and 38.5 g, respectively) than in Unripe fruits (19.5 g). Soluble solids/total titratable acidity was significantly higher in Overripe fruits (7.3) than in Unripe, Medium ripe and Ripe fruits (3.7–4.5). Total polyphenols were maximum in Unripe fruits (905.8 mg tannic acid/100 g fresh fruit weight) decreasing during the fruit development (426.2–130.4 mg tannic acid/100 g fresh fruit weight). Also, DPPH radical scavenging activity was significantly higher in Unripe fruits (75.7%) compared with Medium ripe, Ripe and Overripe fruits (64.1–17.0%). Positive and significant correlations were observed between total polyphenol content and DPPH radical scavenging activity at each extract concentration (r = 0.74, 0.87, 0.74 and 0.60 for 1.25; 2.50; 5.00 and 12.50 mg/mL, respectively). Total carotenoid content increased during fruit development while at the same time decreased chlorophyll content. Chlorophyll b is the main chlorophyll found. Chromatographic analysis showed that lutein is the main carotenoid found in H. edulis fruits, followed by β-cryptoxanthin and β-carotene. As shown by the chromatograms at 280 nm, the concentration of biophenols and the complexity of the biophenol profile decreases during fruit development. Levels of polyphenols and pigments together with the antioxidant activity allow us to consider H. edulis fruit as a functional food.
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