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dc.contributor.author
Arbeloa, Ernesto Maximiliano  
dc.contributor.author
Uez, María J.  
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Bertolotti, Sonia Graciela  
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Churio, Maria Sandra  
dc.date.available
2021-04-20T15:28:45Z  
dc.date.issued
2010-03-15  
dc.identifier.citation
Arbeloa, Ernesto Maximiliano; Uez, María J.; Bertolotti, Sonia Graciela; Churio, Maria Sandra; Antioxidant activity of gadusol and occurrence in fish roes from Argentine Sea; Elsevier; Food Chemistry; 119; 2; 15-3-2010; 586-591  
dc.identifier.issn
0308-8146  
dc.identifier.uri
http://hdl.handle.net/11336/130474  
dc.description.abstract
The occurrence of the natural antioxidant gadusol (3,5,6-trihydroxy-5-hydroxymethyl-2-methoxycyclohex-2-en-1-one) was quantified in fish roes of three species from Argentine Sea: argentine hake (Merluccius hubbsi), brazilian sandperch (Pinguipes brasilianus) and argentinian sandperch (Pseudopercis semifasciata). Significant yields of the compound were found in the sandperchs. The antioxidant activity of the isolated metabolite in aqueous solution was assessed by ORAC and ABTS assays and compared with that of other known natural antioxidants. The results indicate that gadusol is a good breaker of chain reactions carried by peroxyl radicals. Besides, its ability to reduce radicals is comparable to that of ascorbic acid. On this basis, fish roes from brazilian and argentinian sandpearchs are proposed as useful sources of antioxidants for human consumption. © 2009 Elsevier Ltd. All rights reserved.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
ABTS  
dc.subject
DEOXYGADUSOL  
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GADUSOL  
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HAKE  
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MYCOSPORINE-LIKE AMINO ACIDS  
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NATURAL ANTIOXIDANT  
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ORAC  
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PEROXYL RADICALS  
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SANDPEARCH  
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Otras Ciencias Químicas  
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Ciencias Químicas  
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CIENCIAS NATURALES Y EXACTAS  
dc.title
Antioxidant activity of gadusol and occurrence in fish roes from Argentine Sea  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2021-04-09T16:21:52Z  
dc.journal.volume
119  
dc.journal.number
2  
dc.journal.pagination
586-591  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Arbeloa, Ernesto Maximiliano. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina  
dc.description.fil
Fil: Uez, María J.. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina  
dc.description.fil
Fil: Bertolotti, Sonia Graciela. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina  
dc.description.fil
Fil: Churio, Maria Sandra. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina  
dc.journal.title
Food Chemistry  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2009.06.061  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0308814609008711