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Título

Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle

AutorPazos, Manuel ; Gallardo, José Manuel ; Torres, Josep Lluís; Medina, Isabel
Palabras claveFish lipids
Frozen fish muscle
Emulsions
Lipid oxidation
Fecha de publicaciónsep-2005
EditorElsevier
CitaciónFood Chemistry 92(3): 547-557 (2005)
ResumenGrape phenolic compounds were obtained from grape (Vitis vinifera) pomace by pressing and posterior maceration. Phenolics resulting of the crude grape extract were fractionated by preparative chromatography. The ability of fractions, containing flavanol monomers, oligomers (procyanidins) and glycosylated flavonols, for inhibiting oxidation of fish lipids was determined. The tests were conducted in fish oils, fish oil-in-water emulsions and in fatty fish species such as mackerel during frozen storage. Partitioning coefficients of grape phenolics showed high solubility in the aqueous media and low in oily media. The results suggest that an optimal combination of procyanidin, degree of polymerization and percentage galloylation may be related to the highest antioxidant efficacy of grape polyphenols in the different systems tested. Monomers were more effective in oily systems. Flavanol oligomers were the most potent inhibitors of oxidation in emulsions and in frozen fish muscle.
Descripción11 pages, 3 figures, 1 scheme, 5 tables.-- Available online Nov 16, 2004.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2004.07.036
URIhttp://hdl.handle.net/10261/16212
DOI10.1016/j.foodchem.2004.07.036
ISSN0308-8146 (Print)
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