English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/17988
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Antioxidant capacity of tomato juice functionalised with enzymatically synthesised hydroxytyrosol

AuthorsLarrosa, Mar ; Espín de Gea, Juan Carlos ; Tomás Barberán, Francisco
KeywordsAntioxidant
Enzymatic synthesis
Functional food
Hydroxytyrosol
Oxymetric
Ferric thiocyanate
DPPH·
ABTS·+
Tomato juice
Issue Date15-Apr-2003
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture 83(7): 658-666 (2003)
AbstractThe antioxidant hydroxytyrosol has been enzymatically synthesised in order to functionalise tomato juice. The antioxidant capacity significantly increased in the functionalised juice according to a set of in vitro antioxidant assays (ie ferric thiocyanate method, inhibition of oxygen consumption, and scavenging of both DPPH· and ABTS·+ free radicals). In addition, hydroxytyrosol was stable within the tomato juice matrix under extreme storage conditions (room temperature and light exposure) for 48 days. Sensory properties (flavour and colour) of the tomato juice were not affected by functionalisation with hydroxytyrosol concentrations of up to 1 mg ml-1. Therefore this functional tomato juice could be a promising source of health-beneficial properties, beyond basic nutrition, taking into account both the high activity and bioavailability of hydroxytyrosol.
Description9 pages, 5 figures, 1 table.
Publisher version (URL)http://dx.doi.org/10.1002/jsfa.1342
URIhttp://hdl.handle.net/10261/17988
DOI10.1002/jsfa.1342
ISSN0022-5142
Appears in Collections:(CEBAS) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.