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dc.contributor.author
Arbeloa, Ernesto Maximiliano
dc.contributor.author
Uez, María J.
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Bertolotti, Sonia Graciela
dc.contributor.author
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.
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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
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