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dc.contributor.author | Camacho Vidal, Mª Mar | es_ES |
dc.contributor.author | Zago, Mónica | es_ES |
dc.contributor.author | García Martínez, Eva María | es_ES |
dc.contributor.author | Martínez-Navarrete, Nuria | es_ES |
dc.date.accessioned | 2023-05-12T18:02:05Z | |
dc.date.available | 2023-05-12T18:02:05Z | |
dc.date.issued | 2022-09 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/193326 | |
dc.description.abstract | [EN] Interest in fruit/vegetable consumption is not always linked to a particular diet but rather derives from their high antioxidant activity (AOA), with potential health benefits provided, in part, by polyphenols. Although phenols can be found in free form (FP) or bound to plant tissues (BP), the experimental methodology most frequently used for the quantification of total phenols (TP) is based on the extraction of a portion of FP, which may justify the lack of correlation often found between them and AOA. In this context, four successive extractions were performed to obtain FP and BP of powdered orange juice by-product, and their contribution to the AOA was studied. The first extract (MeOH, 30 ¿C) can be assumed to be one of the conventional methods for the quantification of TP. Re-extraction with MeOH (60 ¿C) afforded the FP. Two subsequent basic and acidic extractions yielded the BP. Although the FPs were the most abundant, the AOA (DPPH method) of the last fraction of BP was of the same order found in the first fraction of FP. This highlights the interest in extracting the BP from the by-product of orange juice if its antioxidant capacity is to be exploited. | es_ES |
dc.description.sponsorship | This research was funded by Universitat Politecnica de Valencia (Spain), PAID-11-21. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | MDPI | es_ES |
dc.relation.ispartof | Antioxidants | es_ES |
dc.rights | Reconocimiento (by) | es_ES |
dc.subject | Free phenols | es_ES |
dc.subject | Bound phenols | es_ES |
dc.subject | Antioxidant activity | es_ES |
dc.subject | Orange juice by-product | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Free and Bound Phenolic Compounds Present in Orange Juice By-Product Powder and Their Contribution to Antioxidant Activity | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.3390/antiox11091748 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/UPV-VIN//AYUDA PAID-11-21//Valorización del coproducto del zumo de naranja como ingrediente para su uso en alimentación humana/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.description.bibliographicCitation | Camacho Vidal, MM.; Zago, M.; García Martínez, EM.; Martínez-Navarrete, N. (2022). Free and Bound Phenolic Compounds Present in Orange Juice By-Product Powder and Their Contribution to Antioxidant Activity. Antioxidants. 11(9):1-10. https://doi.org/10.3390/antiox11091748 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.3390/antiox11091748 | es_ES |
dc.description.upvformatpinicio | 1 | es_ES |
dc.description.upvformatpfin | 10 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 11 | es_ES |
dc.description.issue | 9 | es_ES |
dc.identifier.eissn | 2076-3921 | es_ES |
dc.identifier.pmid | 36139822 | es_ES |
dc.identifier.pmcid | PMC9495309 | es_ES |
dc.relation.pasarela | S\470928 | es_ES |
dc.contributor.funder | UNIVERSIDAD POLITECNICA DE VALENCIA | es_ES |
dc.subject.ods | 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible | es_ES |
dc.subject.ods | 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades | es_ES |
dc.subject.ods | 08.- Fomentar el crecimiento económico sostenido, inclusivo y sostenible, el empleo pleno y productivo, y el trabajo decente para todos | es_ES |
dc.subject.ods | 09.- Desarrollar infraestructuras resilientes, promover la industrialización inclusiva y sostenible, y fomentar la innovación | es_ES |