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Artículo

Determination of seleno-amino acids bound to proteins in extra virgin olive oils

Torres, Alberto SabierIcon ; Silva, María FernandaIcon ; Gil, Raul AndresIcon ; Pacheco, Pablo HugoIcon
Fecha de publicación: 04/2016
Editorial: Elsevier
Revista: Food Chemistry
ISSN: 0308-8146
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
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Resumen

An analytical method has been developed to determine seleno-amino acids in proteins extracted from extra virgin olive oils (EVOOs). Different aqueous/organic solvents were tested to isolate proteins, an acetone:n-hexane combination being the best protein precipitant. In a first dimension chromatography, extracted proteins were analysed by size exclusion chromatography (SEC) coupled to inductively coupled plasma mass spectrometry (ICP-MS) to identify S and Se associations as proteins marker. Two fractions of 66 kDa (A) and 443 kDa (B) were identified. These fractions were submitted to microwave-assisted acid hydrolysis (MAAH) to release seleno-amino acids. In a second dimension chromatography seleno-amino acids were determined by reversed-phase chromatography (RPC) coupled to ICP-MS. Seleno-methylselenocysteine was determined with values ranging from 1.03-2.03 ± 0.2 μg kg-1 and selenocysteine at a concentration of 1.47 ± 0.1 μg kg-1. Variations of protein and seleno-amino acid concentrations were observed between EVOO varieties, contributing to EVOO cultivar differentiation.
Palabras clave: Lc-Icp Ms , Olive Oils , Proteins , Seleno-Amino Acids
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/40006
DOI: http://dx.doi.org/10.1016/j.foodchem.2015.10.008
URL: https://www.sciencedirect.com/science/article/pii/S0308814615300091
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Articulos(IBAM)
Articulos de INST.DE BIOLOGIA AGRICOLA DE MENDOZA
Citación
Torres, Alberto Sabier; Silva, María Fernanda; Gil, Raul Andres; Pacheco, Pablo Hugo; Determination of seleno-amino acids bound to proteins in extra virgin olive oils; Elsevier; Food Chemistry; 197; 4-2016; 400-405
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