Antiradical Activity of Hydrolysates and Extracts from Mollusk A. broughtonii and Practical Application to the Stabilization of Lipids
| Autor: | Wojciech Piekoszewski, Denis V. Poleshyk, Svietlana N. Maximova, Tatyana Kuzminichna Kalenik, O. V. Tabakaeva, Leonard M. Proniewicz, A. V. Tabakaev |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
hydrolysates
Health (social science) 030309 nutrition & dietetics hydrothermal extracts Plant Science Raw material lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Article Hydrolysate 03 medical and health sciences Hydrolysis 0404 agricultural biotechnology a. broughtonii Lipid oxidation antiradical activity lcsh:TP1-1185 Food science A. broughtonii chemistry.chemical_classification 0303 health sciences Chemistry 04 agricultural and veterinary sciences Anadara broughtonii 040401 food science Enzyme Food Science |
| Zdroj: | Foods, Vol 9, Iss 3, p 304 (2020) Foods Volume 9 Issue 3 |
| ISSN: | 2304-8158 |
| Popis: | The antiradical properties of hydrolysates and hydrothermal extracts of bivalve mollusks (Anadara broughtonii) from the Far Eastern Region of Russia and their influence on lipid oxidation in mayonnaise were investigated. The radical binding activity of hydrolysates and extracts of A. broughtonii varies from 55% to 89%. The maximum radical-binding activity was observed for acid hydrolysates. The antiradical efficiency of acid hydrolysates is 35%&ndash 41% of the BHT (butylhydroxytoluene) index. The antiradical activity depends on the (method of) technological and biotechnological processing of raw materials. Acid and enzymatic hydrolysates and hydrothermal extracts of A. broughtonii in mayonnaise slow down the process of oxidation of lipids and hydrolysis of triglycerides. Acid hydrolysates reduce the speed of oxidation and hydrolysis of lipids in mayonnaise more efficiently than the enzymatic hydrolysates. |
| Databáze: | OpenAIRE |
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