Zobrazeno 1 - 10 of 14 pro vyhledávání: '"Luis Javier Lopez Giraldo"'
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Akademický článek
Incremento de la temperatura en el punto de fusión de bioceras producidas por hidrotratamiento de aceite de palma usando cristalización sin solvente
Autor: Andres Fernando Ramírez Quintero, Debora Alcida Nabarlatz, Carlos Jesús Muvdi-Nova, Laura Liliana Garzón Fuentes, Cristian Jahir Murillo Méndez, Luis Javier Lopez Giraldo
Publikováno v: Ciencia y Tecnología Agropecuaria, Vol 24, Iss 1 (2023)
actualmente, se están produciendo ceras por hidrotratamiento de aceite de palma, sin embargo, los productos obtenidos no siempre alcanzan las condiciones de punto de fusión y dureza requeridas por la industria cosmética. Debido a esta problemátic
Externí odkaz: https://doaj.org/article/d8903d8d378c4beea1cf20c99d106673
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2
Impacto de la fermentación y secado sobre el contenido de polifenoles y capacidad antioxidante del clon de cacao CCN-51
Autor: Andrea Pallares Pallares, Janeth Aidé Perea Villamil, Luis Javier Lopez Giraldo, Mauren Estupiñán
Publikováno v: Revista Ion, Vol 29, Iss 2, Pp 7-21 (2016)
La influencia del tiempo de fermentación y secado fue evaluada simultáneamente sobre la capacidad antioxidante (CA) y el contenido de polifenoles totales (PT) de cacao clon CCN-51 (origen ecuatoriano resultante del cruce ICS95xIMC67), buscando sele
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72cd2481e358ee80ad0f762d10a001ea
http://revistas.uis.edu.co/index.php/revistaion/article/view/5981/6258
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3
Supercritical extraction of bioactive compounds from cocoa husk: study of the main parameters
Autor: Luis Javier Lopez Giraldo, Cristian Jahir Murillo Méndez, Jaime Jaimes Estévez, Sergio Mauricio Pico Hernández
Publikováno v: Revista Facultad de Ingeniería Universidad de Antioquia, Issue: 91, Pages: 105-95, Published: JUN 2019
Revista Facultad de Ingeniería, Iss 91, Pp 95-105 (2019)
Cocoa is a product of natural origin rich in polyphenols, mainly procyanidins and flavan-3-ols, which has a high antioxidant power. Its regular consumption brings positive health effects. The objective of the present study was to evaluate the effects
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::025661f1a972ae6794caedd865c125f6
https://zenodo.org/record/3457197
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4
Lipophilisation de composés phénoliques par voie enzymatique et propriétés antioxydantes des molécules lipophilisées
Autor: Luis Javier Lopez-Giraldo, Mickaël Laguerre, Jérôme Lecomte, Maria-Cruz Figueroa-Espinoza, Michel Pina, Pierre Villeneuve
Publikováno v: Oléagineux, Corps gras, Lipides, Vol 14, Iss 1, Pp 51-59 (2007)
OCL. Oléagineux Corps gras Lipides
The oxidative modification of lipids in foods and cosmetics may lead to alteration of their qualities and can have physiopathological repercussion on consumer. To counteract these inauspicious effects, phenolic compounds, derived from plants, such as
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::703dd214cc627b975706a608040b5a73
https://doaj.org/article/874c5b015d454abfa472937ec802a02d
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5
Trapping by amylose of the aliphatic chain grafted onto chlorogenic acid: Importance of the graft position
Autor: Gaëlle Pencreac'h, Vinh Tran, S. Soultani-Vigneron, J. Hendrickx, Bruno Pontoire, Patricia Le-Bail, Pierre Villeneuve, Luis Javier Lopez Giraldo, Cécile Lorentz
Publikováno v: Carbohydrate Polymers
Carbohydrate Polymers, Elsevier, 2015, 117, pp.910-916. ⟨10.1016/j.carbpol.2014.10.029⟩
5-Caffeoylquinic acid (chlorogenic acid), is classified in acid-phenols family and as polyphenolic compounds it possesses antioxidant activity. The oxydative modification of chlorogenic acid in foods may lead to alteration of their qualities; to coun
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9f82044a87d9157997f1b87c2a5d0e6
https://hal.archives-ouvertes.fr/hal-01268991
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6
Does hydrophobicity always enhance antioxidant drugs? A cut-off effect of the chain length of functionalized chlorogenate esters on ROS-overexpressing fibroblasts
Autor: Gérard Cabello, Jérôme Lecomte, Pierre Villeneuve, Béatrice Chabi, Mickaël Laguerre, Chantal Wrutniak-Cabello, Luis Javier Lopez Giraldo
Publikováno v: Journal of Pharmacy and Pharmacology
Journal of Pharmacy and Pharmacology, Royal Pharmaceutical Society of Great Britain, 2011, 63 (4), pp.531-540. ⟨10.1111/j.2042-7158.2010.01216.x⟩
Objectives Phenolic antioxidants are currently attracting a growing interest as potential therapeutic agents to counteract diseases associated with oxidative stress. However, their high hydrophilicity results in a poor bioavailability hindering the d
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8de2fcc2ba7c0815c9de90b3ed4feb15
http://agritrop.cirad.fr/559634/
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7
Relationship between hydrophobicity and antioxidant ability of 'phenolipids' in emulsion: A parabolic effect of the chain length of rosmarinate esters
Autor: Mickaël Laguerre, Jochen Weiss, Maria-Cruz Figueroa-Espinoza, Bruno Baréa, Luis Javier Lopez Giraldo, Eric A. Decker, Pierre Villeneuve, Jérôme Lecomte
Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2010, 58 (5), pp.2869-2876. ⟨10.1021/jf904119v⟩
Axe 4 Biotechnologie microbienne et enzymatique des lipides et des agropolymères. Contact: villeneuve@cirad.fr. Fax: (33) (0)4 6761 5515; International audience; The polar paradox predicts that hydrophobic antioxidants are more active in emulsions t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7673e7bfe6e1fdd338c4443d6d5c0f70
https://hal.inrae.fr/hal-02665794
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8
Synthesis, characterization and free radical scavenging properties of rosmarinic acid fatty esters
Autor: Mickaël Laguerre, Jérôme Lecomte, Luis Javier Lopez Giraldo, Pierre Villeneuve, Bruno Baréa
Publikováno v: Journal of the American Oil Chemists' Society
Journal of the American Oil Chemists' Society, Springer Verlag, 2010, 87 (6), pp.615-620. ⟨10.1007/s11746-010-1543-8⟩
Contacts: jerome.lecomte@cirad.fr, pierre.villeneuve@cirad.fr; International audience; The hydrophobation of rosmarinic acid with saturated aliphatic primary alcohols of various chain lengths (methanol to eicosanol) was achieved via an acid-catalyzed
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87afd631eaec0e403643b486e18c065e
https://hal.inrae.fr/hal-02659966
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9
Chain length affects antioxidant properties of chlorogenate esters in emulsion: The cutoff theory behind the polar paradox
Autor: Mickaël Laguerre, Bruno Baréa, Jérôme Lecomte, Maria-Cruz Figueroa-Espinoza, Jochen Weiss, Luis Javier Lopez Giraldo, Eric A. Decker, Pierre Villeneuve
Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2009, 57 (23), pp.11335-11342. ⟨10.1021/jf9026266⟩
Axe 4 Biotechnologie microbienne et enzymatique des lipides et des agropolymères. Contact: Fax: (33) (0)4 9961 5515. E-mail: villeneuve@cirad.fr.; International audience; Twenty years ago, Porter et al. ( J. Agric. Food Chem. 1989, 37, 615−624) pu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd179814ca0ee47943517cd4647a185c
http://agritrop.cirad.fr/552481/
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10
Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion
Autor: Jochen Weiss, Eric A. Decker, Hiromi Yuji, Pierre Villeneuve, Maria-Cruz Figueroa-Espinoza, Luis Javier Lopez Giraldo
Publikováno v: Journal of Agricultural and Food Chemistry
Lipid oxidation in dispersed lipids is prevalent at the oil-water interface where lipid hydroperoxides are decomposed into free radicals by transition metals. Free radical scavenging antioxidants are believed to be most effective in lipid dispersions
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4ab729802dc0f3741a91915a5817a58
http://agritrop.cirad.fr/542248/
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