Skoči na glavni sadržaj

Food Technology and Biotechnology, Vol. 55 No. 4, 2017.

Prethodno priopćenje

https://doi.org/10.17113/ftb.55.04.17.5157

Antioxidant Potential and Modulatory Effects of Restructured Lipids from the Amazonian Palms on Liver Cells

Andrea de Oliveira Falcão ; Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, Brazil
Paula Speranza ; Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, Brazil
Tatiane Ueta ; Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, Brazil
Isabela Mateus Martins ; Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, Brazil
Gabriela Alves Macedo ; Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, Brazil
Juliana Alves Macedo ; Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, Brazil

Puni tekst: hrvatski pdf 181 Kb

str. 553-561

preuzimanja: 195

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Puni tekst: engleski pdf 181 Kb

str. 553-561

preuzimanja: 224

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Sažetak

Enzymatic interesterification is used to manipulate oil and fat in order to obtain improved restructured lipids with desired technological properties. However, with raw materials containing significant amounts of bioactive compounds, the influence of this enzymatic process on the bioactivity of the final product is still not clear. Thus, the aim of this study is to evaluate the antioxidant potential and modulatory effects of two raw materials from the Amazonian area, buriti oil and murumuru fat, before and after lipase interesterification, on human hepatoma cells (HepG2). The results indicate that minor bioactive compounds naturally found in the raw materials and their antioxidant capacity are preserved after enzymatic interesterification, and that the restructured lipids modulate HepG2 endogenous antioxidant enzyme.

Ključne riječi

enzymatic interesterification; lipases, buriti oil; murumuru fat; HepG2 cells; antioxidant activity

Hrčak ID:

192348

URI

https://hrcak.srce.hr/192348

Datum izdavanja:

29.12.2017.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.022 *