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dc.contributor.author | Vázquez Gutiérrez, José Luis | es_ES |
dc.contributor.author | Plaza, Lucía | es_ES |
dc.contributor.author | Hernando Hernando, Mª Isabel | es_ES |
dc.contributor.author | Sánchez Moreno, Concepción | es_ES |
dc.contributor.author | Quiles Chuliá, Mª Desamparados | es_ES |
dc.contributor.author | Ancos, Begona de | es_ES |
dc.contributor.author | Cano, M. Pilar | es_ES |
dc.date.accessioned | 2016-10-25T09:59:45Z | |
dc.date.available | 2016-10-25T09:59:45Z | |
dc.date.issued | 2013-04 | |
dc.identifier.issn | 2042-650X | |
dc.identifier.uri | http://hdl.handle.net/10251/72727 | |
dc.description.abstract | Onions have antioxidant properties and they are an important source of bioactive compounds such as phenols. The aim of this work was to study the effect of high hydrostatic pressure (HHP) (100 600 MPa/ 1 3 min/25 C) on the microstructure and antioxidant properties of onions (cv. Doux) and its relationship with changes in the extractability of potential health-related compounds. Cryo scanning electron microscopy was used to study the microstructure. Vitamin C, total phenolic content and antioxidant activity (DPPH_, ABTS_+, FRAP) were also analyzed. Tonoplast, plasmalemma and cell walls were affected by the HHP treatment and it favored the diffusion of the cellular content to the intercellular spaces. Vitamin C did not show significant changes, whereas the extracted phenolic content and antioxidant activity increased at pressures of 300 or 600 MPa. Therefore, it could be concluded that HHP produced changes in membrane permeability and disruption of cell walls favoring the release of phenolic compounds from tissue and, in consequence, improving their extractability. | es_ES |
dc.description.sponsorship | The authors wish to acknowledge Cebafruit SAT and NC Hyperbaric for the supply and processing of the samples, respectively. The authors would also like to thank the Spanish Ministry of Science and Innovation (AGL2008-04798/C02/ALI, AGL2010-15910, Program Consolider-Ingenio 2010 FUN-C-FOOD CSD2007-00063 and the FPU grant given to J. L. Vazquez-Gutierrez) and the Comunidad de Madrid (ALIBIRD, S2009/AGR-1469) for the financial support. L. Plaza thanks the National Institute for Agronomic Research (INIA) for a DOC-INIA research contract. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Royal Society of Chemistry | es_ES |
dc.relation.ispartof | Food and Function | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | HIGH HYDROSTATIC-PRESSURE | es_ES |
dc.subject | PULSED ELECTRIC-FIELDS | es_ES |
dc.subject | REFRIGERATED STORAGE | es_ES |
dc.subject | BIOACTIVE COMPOUNDS | es_ES |
dc.subject | CAROTENOID CONTENT | es_ES |
dc.subject | ALLIUM-CEPA | es_ES |
dc.subject | VITAMIN-C | es_ES |
dc.subject | FOODS | es_ES |
dc.subject | QUERCETIN | es_ES |
dc.subject | JUICE | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Changes in the structure and antioxidant properties of onions by high pressure treatment | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1039/c3fo30253a | |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//AGL2010-15910/ES/PROPIEDADES ANTIINFLAMATORIAS, ANTIOXIDANTES E HIPOLIPIDEMICAS DE CEBOLLA PROCESADA COMO INGREDIENTE FUNCIONAL. PAPEL DE LOS COMPUESTOS ORGANOSULFURADOS Y SUS METABOLITOS/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MEC//CSD2007-00063/ES/Nuevos Ingredientes de Alimentos Funcionales para Mejorar la Salud/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/Gobierno de la Comunidad de Madrid//S2009%2FAGR-1469/ES/Diseño y validación de ingredientes activos para el desarrollo de alimentos funcionales/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//AGL2008-04798-C02-02/ES/ESTUDIO DE LA RELACION "ESTRUCTURA-FUNCIONALIDAD NUTRICIONAL" EN TEJIDOS VEGETALES TRATADOS CON ALTAS PRESIONES HIDROSTATICAS/ | es_ES |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Vázquez Gutiérrez, JL.; Plaza, L.; Hernando Hernando, MI.; Sánchez Moreno, C.; Quiles Chuliá, MD.; Ancos, BD.; Cano, MP. (2013). Changes in the structure and antioxidant properties of onions by high pressure treatment. Food and Function. 4(4):586-591. https://doi.org/10.1039/c3fo30253a | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://dx.doi.org/10.1039/c3fo30253a | es_ES |
dc.description.upvformatpinicio | 586 | es_ES |
dc.description.upvformatpfin | 591 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 4 | es_ES |
dc.description.issue | 4 | es_ES |
dc.relation.senia | 253040 | es_ES |
dc.contributor.funder | Gobierno de la Comunidad de Madrid | es_ES |
dc.contributor.funder | Ministerio de Educación y Ciencia | es_ES |
dc.contributor.funder | Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria | es_ES |
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