Enhancement of the antioxidant activity of orange and lime juices by flavonoid enzymatic de-glycosylation
Identifieur interne : 000056 ( PascalFrancis/Corpus ); précédent : 000055; suivant : 000057Enhancement of the antioxidant activity of orange and lime juices by flavonoid enzymatic de-glycosylation
Auteurs : Camila Morais Gonçalves Da Silva ; Fabiano Jares Contesini ; Alexandra C. H. Frankland Sawaya ; Elaine Cristina Cabral ; Ildenize Barbosa Da Silva Cunha ; Marcos Nogueira Eberlin ; Patrícia De Oliveira CarvalhoSource :
- Food research international [ 0963-9969 ] ; 2013.
Descripteurs français
- Pascal (Inist)
English descriptors
- KwdEn :
Abstract
Pure flavonoid glycosides and those present in orange (Citrus sinensis) and lime (Citrus latifolia) juices were structurally modified by enzymatic de-glycosylation to obtain functional derivatives with higher antioxidant activity. The enzymatic reactions were carried out using commercial rhamnosidases (hesperidinase and naringinase) and β-D-glucosidase. An experimental design and statistical tools for the data analysis were employed for each enzyme to evaluate the independent variables (pH and temperature) that significantly affected the enzyme activity (dependent variable), and the antioxidant activity was evaluated before and after bioconversion using DPPH========dot; and FRAP assays. Aliquots of controls and enzyme-treated samples were taken at different times and analyzed by UPLC-MS. The antioxidant activity of both treated juices was higher than that of the untreated juices, confirming that the bioconversion reaction conditions used were efficient and produced an increment in the antioxidant activity. After the 4 h-hesperidinase reaction 60% of the hesperidin was converted into hesperetin in the orange juice. The antioxidant capacities of the glycosylated standards were also increased by the enzyme treatment. The results presented herein are a step forward in the use of α-L-rhamnosidases to produce functional beverages by way of de-glycosylation reactions of their flavonoid glycosides.
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Pour connaître la documentation sur le format Inist Standard.
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Format Inist (serveur)
NO : | PASCAL 13-0194576 INIST |
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ET : | Enhancement of the antioxidant activity of orange and lime juices by flavonoid enzymatic de-glycosylation |
AU : | DA SILVA (Camila Morais Gonçalves); JARES CONTESINI (Fabiano); FRANKLAND SAWAYA (Alexandra C. H.); CRISTINA CABRAL (Elaine); DA SILVA CUNHA (Ildenize Barbosa); NOGUEIRA EBERLIN (Marcos); DE OLIVEIRA CARVALHO (Patrícia) |
AF : | Laboratory of Multidisciplinary Research, São Francisco University, USF, São Francisco de Assis Avenue, 218/Bragança Paulista, SP 12916-900/Brésil (1 aut., 7 aut.); Department of Food Science, College of Food Engineering, University of Campinas (UNICAMP)/Campinas/Brésil (2 aut.); Department of Plant Biology, Institute of Biology, University of Campinas (UNICAMP)/Campinas/Brésil (3 aut.); ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas (UNICAMP)/Campinas, SP/Brésil (4 aut., 5 aut., 6 aut.) |
DT : | Publication en série; Niveau analytique |
SO : | Food research international; ISSN 0963-9969; Royaume-Uni; Da. 2013; Vol. 52; No. 1; Pp. 308-314; Bibl. 1/4 p. |
LA : | Anglais |
EA : | Pure flavonoid glycosides and those present in orange (Citrus sinensis) and lime (Citrus latifolia) juices were structurally modified by enzymatic de-glycosylation to obtain functional derivatives with higher antioxidant activity. The enzymatic reactions were carried out using commercial rhamnosidases (hesperidinase and naringinase) and β-D-glucosidase. An experimental design and statistical tools for the data analysis were employed for each enzyme to evaluate the independent variables (pH and temperature) that significantly affected the enzyme activity (dependent variable), and the antioxidant activity was evaluated before and after bioconversion using DPPH========dot; and FRAP assays. Aliquots of controls and enzyme-treated samples were taken at different times and analyzed by UPLC-MS. The antioxidant activity of both treated juices was higher than that of the untreated juices, confirming that the bioconversion reaction conditions used were efficient and produced an increment in the antioxidant activity. After the 4 h-hesperidinase reaction 60% of the hesperidin was converted into hesperetin in the orange juice. The antioxidant capacities of the glycosylated standards were also increased by the enzyme treatment. The results presented herein are a step forward in the use of α-L-rhamnosidases to produce functional beverages by way of de-glycosylation reactions of their flavonoid glycosides. |
CC : | 002A35B09 |
FD : | Antioxydant; Jus d'orange; Lime (fruit); Chaux; Flavonoïde; Réaction enzymatique; Glycosylation; β-Glucosidase |
FG : | Jus fruit; Glycosidases; Glycosylases; Hydrolases; Enzyme; Fruit; Agrume; Polyphénol; Produit à base de fruit |
ED : | Antioxidant; Orange juice; Limes (fruit); Lime; Flavonoid; Enzymatic reaction; Glycosylation; β-Glucosidase |
EG : | Fruit juice; Glycosidases; Glycosylases; Hydrolases; Enzyme; Fruit; Citrus fruit; Polyphenol; Fruit product |
SD : | Antioxidante; Zugo naranja; Lima (fruta); Cal; Flavonoide; Reacción enzimática; Glicosilación; β-Glucosidase |
LO : | INIST-15518.354000503794200340 |
ID : | 13-0194576 |
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Pascal:13-0194576Le document en format XML
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<front><div type="abstract" xml:lang="en">Pure flavonoid glycosides and those present in orange (Citrus sinensis) and lime (Citrus latifolia) juices were structurally modified by enzymatic de-glycosylation to obtain functional derivatives with higher antioxidant activity. The enzymatic reactions were carried out using commercial rhamnosidases (hesperidinase and naringinase) and β-D-glucosidase. An experimental design and statistical tools for the data analysis were employed for each enzyme to evaluate the independent variables (pH and temperature) that significantly affected the enzyme activity (dependent variable), and the antioxidant activity was evaluated before and after bioconversion using DPPH========dot; and FRAP assays. Aliquots of controls and enzyme-treated samples were taken at different times and analyzed by UPLC-MS. The antioxidant activity of both treated juices was higher than that of the untreated juices, confirming that the bioconversion reaction conditions used were efficient and produced an increment in the antioxidant activity. After the 4 h-hesperidinase reaction 60% of the hesperidin was converted into hesperetin in the orange juice. The antioxidant capacities of the glycosylated standards were also increased by the enzyme treatment. The results presented herein are a step forward in the use of α-L-rhamnosidases to produce functional beverages by way of de-glycosylation reactions of their flavonoid glycosides.</div>
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<fC01 i1="01" l="ENG"><s0>Pure flavonoid glycosides and those present in orange (Citrus sinensis) and lime (Citrus latifolia) juices were structurally modified by enzymatic de-glycosylation to obtain functional derivatives with higher antioxidant activity. The enzymatic reactions were carried out using commercial rhamnosidases (hesperidinase and naringinase) and β-D-glucosidase. An experimental design and statistical tools for the data analysis were employed for each enzyme to evaluate the independent variables (pH and temperature) that significantly affected the enzyme activity (dependent variable), and the antioxidant activity was evaluated before and after bioconversion using DPPH========dot; and FRAP assays. Aliquots of controls and enzyme-treated samples were taken at different times and analyzed by UPLC-MS. The antioxidant activity of both treated juices was higher than that of the untreated juices, confirming that the bioconversion reaction conditions used were efficient and produced an increment in the antioxidant activity. After the 4 h-hesperidinase reaction 60% of the hesperidin was converted into hesperetin in the orange juice. The antioxidant capacities of the glycosylated standards were also increased by the enzyme treatment. The results presented herein are a step forward in the use of α-L-rhamnosidases to produce functional beverages by way of de-glycosylation reactions of their flavonoid glycosides.</s0>
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<s5>01</s5>
</fC03>
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<s5>01</s5>
</fC03>
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<fC03 i1="02" i2="X" l="FRE"><s0>Jus d'orange</s0>
<s5>02</s5>
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<fC03 i1="02" i2="X" l="ENG"><s0>Orange juice</s0>
<s5>02</s5>
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<s5>02</s5>
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<s5>10</s5>
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<fC03 i1="03" i2="X" l="ENG"><s0>Limes (fruit)</s0>
<s5>10</s5>
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<fC03 i1="03" i2="X" l="SPA"><s0>Lima (fruta)</s0>
<s5>10</s5>
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<fC03 i1="04" i2="X" l="FRE"><s0>Chaux</s0>
<s5>11</s5>
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<fC03 i1="04" i2="X" l="ENG"><s0>Lime</s0>
<s5>11</s5>
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<s5>11</s5>
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<s5>12</s5>
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<s5>19</s5>
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<s5>19</s5>
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<s5>19</s5>
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<s5>20</s5>
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<s5>21</s5>
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<s2>FE</s2>
<s5>21</s5>
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<fC03 i1="08" i2="X" l="SPA"><s0>β-Glucosidase</s0>
<s2>FE</s2>
<s5>21</s5>
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<fC07 i1="01" i2="X" l="FRE"><s0>Jus fruit</s0>
<s5>08</s5>
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<fC07 i1="01" i2="X" l="ENG"><s0>Fruit juice</s0>
<s5>08</s5>
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<fC07 i1="01" i2="X" l="SPA"><s0>Jugo fruta</s0>
<s5>08</s5>
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<fC07 i1="02" i2="X" l="FRE"><s0>Glycosidases</s0>
<s2>FE</s2>
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<fC07 i1="02" i2="X" l="ENG"><s0>Glycosidases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Glycosidases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Glycosylases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Glycosylases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Glycosylases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Hydrolases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Hydrolases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Hydrolases</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Enzyme</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Enzyme</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Enzima</s0>
<s2>FE</s2>
</fC07>
<fC07 i1="06" i2="X" l="FRE"><s0>Fruit</s0>
<s5>49</s5>
</fC07>
<fC07 i1="06" i2="X" l="ENG"><s0>Fruit</s0>
<s5>49</s5>
</fC07>
<fC07 i1="06" i2="X" l="SPA"><s0>Fruto</s0>
<s5>49</s5>
</fC07>
<fC07 i1="07" i2="X" l="FRE"><s0>Agrume</s0>
<s5>50</s5>
</fC07>
<fC07 i1="07" i2="X" l="ENG"><s0>Citrus fruit</s0>
<s5>50</s5>
</fC07>
<fC07 i1="07" i2="X" l="SPA"><s0>Agrios</s0>
<s5>50</s5>
</fC07>
<fC07 i1="08" i2="X" l="FRE"><s0>Polyphénol</s0>
<s5>51</s5>
</fC07>
<fC07 i1="08" i2="X" l="ENG"><s0>Polyphenol</s0>
<s5>51</s5>
</fC07>
<fC07 i1="08" i2="X" l="SPA"><s0>Polifenol</s0>
<s5>51</s5>
</fC07>
<fC07 i1="09" i2="X" l="FRE"><s0>Produit à base de fruit</s0>
<s5>52</s5>
</fC07>
<fC07 i1="09" i2="X" l="ENG"><s0>Fruit product</s0>
<s5>52</s5>
</fC07>
<fC07 i1="09" i2="X" l="SPA"><s0>Producto a base de fruta</s0>
<s5>52</s5>
</fC07>
<fN21><s1>175</s1>
</fN21>
<fN44 i1="01"><s1>OTO</s1>
</fN44>
<fN82><s1>OTO</s1>
</fN82>
</pA>
</standard>
<server><NO>PASCAL 13-0194576 INIST</NO>
<ET>Enhancement of the antioxidant activity of orange and lime juices by flavonoid enzymatic de-glycosylation</ET>
<AU>DA SILVA (Camila Morais Gonçalves); JARES CONTESINI (Fabiano); FRANKLAND SAWAYA (Alexandra C. H.); CRISTINA CABRAL (Elaine); DA SILVA CUNHA (Ildenize Barbosa); NOGUEIRA EBERLIN (Marcos); DE OLIVEIRA CARVALHO (Patrícia)</AU>
<AF>Laboratory of Multidisciplinary Research, São Francisco University, USF, São Francisco de Assis Avenue, 218/Bragança Paulista, SP 12916-900/Brésil (1 aut., 7 aut.); Department of Food Science, College of Food Engineering, University of Campinas (UNICAMP)/Campinas/Brésil (2 aut.); Department of Plant Biology, Institute of Biology, University of Campinas (UNICAMP)/Campinas/Brésil (3 aut.); ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas (UNICAMP)/Campinas, SP/Brésil (4 aut., 5 aut., 6 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Food research international; ISSN 0963-9969; Royaume-Uni; Da. 2013; Vol. 52; No. 1; Pp. 308-314; Bibl. 1/4 p.</SO>
<LA>Anglais</LA>
<EA>Pure flavonoid glycosides and those present in orange (Citrus sinensis) and lime (Citrus latifolia) juices were structurally modified by enzymatic de-glycosylation to obtain functional derivatives with higher antioxidant activity. The enzymatic reactions were carried out using commercial rhamnosidases (hesperidinase and naringinase) and β-D-glucosidase. An experimental design and statistical tools for the data analysis were employed for each enzyme to evaluate the independent variables (pH and temperature) that significantly affected the enzyme activity (dependent variable), and the antioxidant activity was evaluated before and after bioconversion using DPPH========dot; and FRAP assays. Aliquots of controls and enzyme-treated samples were taken at different times and analyzed by UPLC-MS. The antioxidant activity of both treated juices was higher than that of the untreated juices, confirming that the bioconversion reaction conditions used were efficient and produced an increment in the antioxidant activity. After the 4 h-hesperidinase reaction 60% of the hesperidin was converted into hesperetin in the orange juice. The antioxidant capacities of the glycosylated standards were also increased by the enzyme treatment. The results presented herein are a step forward in the use of α-L-rhamnosidases to produce functional beverages by way of de-glycosylation reactions of their flavonoid glycosides.</EA>
<CC>002A35B09</CC>
<FD>Antioxydant; Jus d'orange; Lime (fruit); Chaux; Flavonoïde; Réaction enzymatique; Glycosylation; β-Glucosidase</FD>
<FG>Jus fruit; Glycosidases; Glycosylases; Hydrolases; Enzyme; Fruit; Agrume; Polyphénol; Produit à base de fruit</FG>
<ED>Antioxidant; Orange juice; Limes (fruit); Lime; Flavonoid; Enzymatic reaction; Glycosylation; β-Glucosidase</ED>
<EG>Fruit juice; Glycosidases; Glycosylases; Hydrolases; Enzyme; Fruit; Citrus fruit; Polyphenol; Fruit product</EG>
<SD>Antioxidante; Zugo naranja; Lima (fruta); Cal; Flavonoide; Reacción enzimática; Glicosilación; β-Glucosidase</SD>
<LO>INIST-15518.354000503794200340</LO>
<ID>13-0194576</ID>
</server>
</inist>
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