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Changes in the structure and antioxidant properties of onions by high pressure treatment

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Changes in the structure and antioxidant properties of onions by high pressure treatment

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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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