English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/101404
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Citado 7 veces en Web of Knowledge®  |  Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar otros formatos: Exportar EndNote (RIS)Exportar EndNote (RIS)Exportar EndNote (RIS)
Título

Onion (Allium cepa L.) by-products as source of dietary fiber: physicochemical properties and effect on serum lipid levels in high-fat fed rats

Autor Benitez, Vanesa ; Mollá, Esperanza ; Martín-Cabrejas, María A. ; Aguilera, Yolanda ; López-Andréu, Francisco J. ; Esteban, Rosa M.
Palabras clave High-fat diet
Rat
Serum lipids
Onion by-products
Dietary fiber
Fecha de publicación 2012
EditorSpringer
Citación European Food Research and Technology 234(4): 617-625 (2012)
ResumenThe effect of industrial processes used to obtain onion by-products was evaluated. Fiber composition and physicochemical properties were assessed in order to choose the best process to obtain high-fiber ingredients. Moreover, the effect of the inclusion of the dietary fiber-rich onion by-products in a high-fat diet on serum lipids of rats was also evaluated. Bagasse was the best by-product since it showed the highest fiber content with a balanced soluble-to-insoluble fiber ratio and the best physicochemical properties. This fact is related to its high fiber content and also due to its composition, rich in uronic acids and polysaccharides, which explains its high cation exchange capacity, water-holding capacity and swelling capacity. In addition, the inclusion of Bagasse in a high-fat diet produced a reduction in the serum lipid and total cholesterol increases induced by high-fat diet. This effect could be related to the high cation exchange and swelling capacities that Bagasse showed, since these properties can create a concerted effect in reducing the number of intact micelles available, the transit time, and consequently the total time available for cholesterol and lipid absorption in the small intestine. © 2012 Springer-Verlag.
URI http://hdl.handle.net/10261/101404
DOI10.1007/s00217-012-1674-2
Identificadoresdoi: 10.1007/s00217-012-1674-2
issn: 1438-2377
e-issn: 1438-2385
Aparece en las colecciones: (CIAL) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 



NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.