OrangerV1, PascalFrancis, Corpus, bibRecord, 000056

Enhancement of the antioxidant activity of orange and lime juices by flavonoid enzymatic de-glycosylation

Identifieur interne : 000056 ( PascalFrancis/Corpus ); précédent : 000055; suivant : 000057

Enhancement 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 Carvalho

Source :

Food research international [ 0963-9969 ] ; 2013.

RBID : Pascal:13-0194576

Descripteurs français

Pascal (Inist)
- Antioxydant, Jus d'orange, Lime (fruit), Chaux, Flavonoïde, Réaction enzymatique, Glycosylation, β-Glucosidase.

English descriptors

KwdEn :
- Antioxidant, Enzymatic reaction, Flavonoid, Glycosylation, Lime, Limes (fruit), Orange juice, β-Glucosidase.

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.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

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A03		`1`		`@0 Food res. int.`
A05				`@2 52`
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A08	`01`	`1`	`ENG`	`@1 Enhancement of the antioxidant activity of orange and lime juices by flavonoid enzymatic de-glycosylation`
A11	`01`	`1`		`@1 DA SILVA (Camila Morais Gonçalves)`
A11	`02`	`1`		`@1 JARES CONTESINI (Fabiano)`
A11	`03`	`1`		`@1 FRANKLAND SAWAYA (Alexandra C. H.)`
A11	`04`	`1`		`@1 CRISTINA CABRAL (Elaine)`
A11	`05`	`1`		`@1 DA SILVA CUNHA (Ildenize Barbosa)`
A11	`06`	`1`		`@1 NOGUEIRA EBERLIN (Marcos)`
A11	`07`	`1`		`@1 DE OLIVEIRA CARVALHO (Patrícia)`
A14	`01`			`@1 Laboratory of Multidisciplinary Research, São Francisco University, USF, São Francisco de Assis Avenue, 218 @2 Bragança Paulista, SP 12916-900 @3 BRA @Z 1 aut. @Z 7 aut.`
A14	`02`			`@1 Department of Food Science, College of Food Engineering, University of Campinas (UNICAMP) @2 Campinas @3 BRA @Z 2 aut.`
A14	`03`			`@1 Department of Plant Biology, Institute of Biology, University of Campinas (UNICAMP) @2 Campinas @3 BRA @Z 3 aut.`
A14	`04`			`@1 ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas (UNICAMP) @2 Campinas, SP @3 BRA @Z 4 aut. @Z 5 aut. @Z 6 aut.`
A20				`@1 308-314`
A21				`@1 2013`
A23	`01`			`@0 ENG`
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A44				`@0 0000 @1 © 2013 INIST-CNRS. All rights reserved.`
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C01	`01`		`ENG`	@0 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.
C02	`01`	`X`		`@0 002A35B09`
C03	`01`	`X`	`FRE`	`@0 Antioxydant @5 01`
C03	`01`	`X`	`ENG`	`@0 Antioxidant @5 01`
C03	`01`	`X`	`SPA`	`@0 Antioxidante @5 01`
C03	`02`	`X`	`FRE`	`@0 Jus d'orange @5 02`
C03	`02`	`X`	`ENG`	`@0 Orange juice @5 02`
C03	`02`	`X`	`SPA`	`@0 Zugo naranja @5 02`
C03	`03`	`X`	`FRE`	`@0 Lime (fruit) @5 10`
C03	`03`	`X`	`ENG`	`@0 Limes (fruit) @5 10`
C03	`03`	`X`	`SPA`	`@0 Lima (fruta) @5 10`
C03	`04`	`X`	`FRE`	`@0 Chaux @5 11`
C03	`04`	`X`	`ENG`	`@0 Lime @5 11`
C03	`04`	`X`	`SPA`	`@0 Cal @5 11`
C03	`05`	`X`	`FRE`	`@0 Flavonoïde @5 12`
C03	`05`	`X`	`ENG`	`@0 Flavonoid @5 12`
C03	`05`	`X`	`SPA`	`@0 Flavonoide @5 12`
C03	`06`	`X`	`FRE`	`@0 Réaction enzymatique @5 19`
C03	`06`	`X`	`ENG`	`@0 Enzymatic reaction @5 19`
C03	`06`	`X`	`SPA`	`@0 Reacción enzimática @5 19`
C03	`07`	`X`	`FRE`	`@0 Glycosylation @5 20`
C03	`07`	`X`	`ENG`	`@0 Glycosylation @5 20`
C03	`07`	`X`	`SPA`	`@0 Glicosilación @5 20`
C03	`08`	`X`	`FRE`	`@0 β-Glucosidase @2 FE @5 21`
C03	`08`	`X`	`ENG`	`@0 β-Glucosidase @2 FE @5 21`
C03	`08`	`X`	`SPA`	`@0 β-Glucosidase @2 FE @5 21`
C07	`01`	`X`	`FRE`	`@0 Jus fruit @5 08`
C07	`01`	`X`	`ENG`	`@0 Fruit juice @5 08`
C07	`01`	`X`	`SPA`	`@0 Jugo fruta @5 08`
C07	`02`	`X`	`FRE`	`@0 Glycosidases @2 FE`
C07	`02`	`X`	`ENG`	`@0 Glycosidases @2 FE`
C07	`02`	`X`	`SPA`	`@0 Glycosidases @2 FE`
C07	`03`	`X`	`FRE`	`@0 Glycosylases @2 FE`
C07	`03`	`X`	`ENG`	`@0 Glycosylases @2 FE`
C07	`03`	`X`	`SPA`	`@0 Glycosylases @2 FE`
C07	`04`	`X`	`FRE`	`@0 Hydrolases @2 FE`
C07	`04`	`X`	`ENG`	`@0 Hydrolases @2 FE`
C07	`04`	`X`	`SPA`	`@0 Hydrolases @2 FE`
C07	`05`	`X`	`FRE`	`@0 Enzyme @2 FE`
C07	`05`	`X`	`ENG`	`@0 Enzyme @2 FE`
C07	`05`	`X`	`SPA`	`@0 Enzima @2 FE`
C07	`06`	`X`	`FRE`	`@0 Fruit @5 49`
C07	`06`	`X`	`ENG`	`@0 Fruit @5 49`
C07	`06`	`X`	`SPA`	`@0 Fruto @5 49`
C07	`07`	`X`	`FRE`	`@0 Agrume @5 50`
C07	`07`	`X`	`ENG`	`@0 Citrus fruit @5 50`
C07	`07`	`X`	`SPA`	`@0 Agrios @5 50`
C07	`08`	`X`	`FRE`	`@0 Polyphénol @5 51`
C07	`08`	`X`	`ENG`	`@0 Polyphenol @5 51`
C07	`08`	`X`	`SPA`	`@0 Polifenol @5 51`
C07	`09`	`X`	`FRE`	`@0 Produit à base de fruit @5 52`
C07	`09`	`X`	`ENG`	`@0 Fruit product @5 52`
C07	`09`	`X`	`SPA`	`@0 Producto a base de fruta @5 52`
N21				`@1 175`
N44	`01`			`@1 OTO`
N82				`@1 OTO`

Format Inist (serveur)

NO :	PASCAL 13-0194576 INIST
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

Links to Exploration step

Pascal:13-0194576

Le document en format XML

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<author><name sortKey="Frankland Sawaya, Alexandra C H" sort="Frankland Sawaya, Alexandra C H" uniqKey="Frankland Sawaya A" first="Alexandra C. H." last="Frankland Sawaya">Alexandra C. H. Frankland Sawaya</name>
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<author><name sortKey="Cristina Cabral, Elaine" sort="Cristina Cabral, Elaine" uniqKey="Cristina Cabral E" first="Elaine" last="Cristina Cabral">Elaine Cristina Cabral</name>
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<author><name sortKey="Da Silva Cunha, Ildenize Barbosa" sort="Da Silva Cunha, Ildenize Barbosa" uniqKey="Da Silva Cunha I" first="Ildenize Barbosa" last="Da Silva Cunha">Ildenize Barbosa Da Silva Cunha</name>
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<author><name sortKey="De Oliveira Carvalho, Patricia" sort="De Oliveira Carvalho, Patricia" uniqKey="De Oliveira Carvalho P" first="Patrícia" last="De Oliveira Carvalho">Patrícia De Oliveira Carvalho</name>
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<term>Limes (fruit)</term>
<term>Orange juice</term>
<term>β-Glucosidase</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Antioxydant</term>
<term>Jus d'orange</term>
<term>Lime (fruit)</term>
<term>Chaux</term>
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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>
</front>
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<fA11 i1="01" i2="1"><s1>DA SILVA (Camila Morais Gonçalves)</s1>
</fA11>
<fA11 i1="02" i2="1"><s1>JARES CONTESINI (Fabiano)</s1>
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<fA11 i1="03" i2="1"><s1>FRANKLAND SAWAYA (Alexandra C. H.)</s1>
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<fA11 i1="04" i2="1"><s1>CRISTINA CABRAL (Elaine)</s1>
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<fA11 i1="05" i2="1"><s1>DA SILVA CUNHA (Ildenize Barbosa)</s1>
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<fA11 i1="06" i2="1"><s1>NOGUEIRA EBERLIN (Marcos)</s1>
</fA11>
<fA11 i1="07" i2="1"><s1>DE OLIVEIRA CARVALHO (Patrícia)</s1>
</fA11>
<fA14 i1="01"><s1>Laboratory of Multidisciplinary Research, São Francisco University, USF, São Francisco de Assis Avenue, 218</s1>
<s2>Bragança Paulista, SP 12916-900</s2>
<s3>BRA</s3>
<sZ>1 aut.</sZ>
<sZ>7 aut.</sZ>
</fA14>
<fA14 i1="02"><s1>Department of Food Science, College of Food Engineering, University of Campinas (UNICAMP)</s1>
<s2>Campinas</s2>
<s3>BRA</s3>
<sZ>2 aut.</sZ>
</fA14>
<fA14 i1="03"><s1>Department of Plant Biology, Institute of Biology, University of Campinas (UNICAMP)</s1>
<s2>Campinas</s2>
<s3>BRA</s3>
<sZ>3 aut.</sZ>
</fA14>
<fA14 i1="04"><s1>ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas (UNICAMP)</s1>
<s2>Campinas, SP</s2>
<s3>BRA</s3>
<sZ>4 aut.</sZ>
<sZ>5 aut.</sZ>
<sZ>6 aut.</sZ>
</fA14>
<fA20><s1>308-314</s1>
</fA20>
<fA21><s1>2013</s1>
</fA21>
<fA23 i1="01"><s0>ENG</s0>
</fA23>
<fA43 i1="01"><s1>INIST</s1>
<s2>15518</s2>
<s5>354000503794200340</s5>
</fA43>
<fA44><s0>0000</s0>
<s1>© 2013 INIST-CNRS. All rights reserved.</s1>
</fA44>
<fA45><s0>1/4 p.</s0>
</fA45>
<fA47 i1="01" i2="1"><s0>13-0194576</s0>
</fA47>
<fA60><s1>P</s1>
</fA60>
<fA61><s0>A</s0>
</fA61>
<fA64 i1="01" i2="1"><s0>Food research international</s0>
</fA64>
<fA66 i1="01"><s0>GBR</s0>
</fA66>
<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>
</fC01>
<fC02 i1="01" i2="X"><s0>002A35B09</s0>
</fC02>
<fC03 i1="01" i2="X" l="FRE"><s0>Antioxydant</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="ENG"><s0>Antioxidant</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Antioxidante</s0>
<s5>01</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Jus d'orange</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Orange juice</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Zugo naranja</s0>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Lime (fruit)</s0>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Limes (fruit)</s0>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Lima (fruta)</s0>
<s5>10</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Chaux</s0>
<s5>11</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Lime</s0>
<s5>11</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Cal</s0>
<s5>11</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Flavonoïde</s0>
<s5>12</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Flavonoid</s0>
<s5>12</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Flavonoide</s0>
<s5>12</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Réaction enzymatique</s0>
<s5>19</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Enzymatic reaction</s0>
<s5>19</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Reacción enzimática</s0>
<s5>19</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Glycosylation</s0>
<s5>20</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Glycosylation</s0>
<s5>20</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Glicosilación</s0>
<s5>20</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>β-Glucosidase</s0>
<s2>FE</s2>
<s5>21</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>β-Glucosidase</s0>
<s2>FE</s2>
<s5>21</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>β-Glucosidase</s0>
<s2>FE</s2>
<s5>21</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Jus fruit</s0>
<s5>08</s5>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Fruit juice</s0>
<s5>08</s5>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Jugo fruta</s0>
<s5>08</s5>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Glycosidases</s0>
<s2>FE</s2>
</fC07>
<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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Enhancement of the antioxidant activity of orange and lime juices by flavonoid enzymatic de-glycosylation

Enhancement of the antioxidant activity of orange and lime juices by flavonoid enzymatic de-glycosylation

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