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dc.contributor.author
Bueno, Dante Javier
dc.contributor.author
Di Marco, Liliana
dc.contributor.author
Oliver, Guillermo
dc.contributor.author
Bardon, Alicia del Valle
dc.date.available
2018-08-27T20:25:15Z
dc.date.issued
2005-03
dc.identifier.citation
Bueno, Dante Javier; Di Marco, Liliana; Oliver, Guillermo; Bardon, Alicia del Valle; In vitro binding of Zearalenone to different adsorbents; International Association for Food Protection; Journal of Food Protection; 68; 3; 3-2005; 613-615
dc.identifier.issn
0362-028X
dc.identifier.uri
http://hdl.handle.net/11336/57296
dc.description.abstract
Zearalenone (ZEA) is a potent estrogenic metabolite produced by some Fusarium species. No treatment has been successfully employed to get rid of the ZEA contained in foods. This study was conducted to evaluate the ability (adsorptive power) of five adsorbents - activated carbon, bentonite, talc, sandstone, and calcium sulfate - to trap ZEA in vitro. Activated carbon was the best adsorbent, binding 100% ZEA (pH 3 and 7.3) at 0.1, 0.25, 0.5, and 1% dose levels. Bentonite, talc, and calcium sulfate were less efficient than activated carbon but still could bind ZEA to some extent. On the other hand, sandstone was inactive in the experimental conditions employed. Our results indicate that activated carbon could be a good candidate for detoxification of ZEA present in foods.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
International Association for Food Protection
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Zearalenone
dc.subject
Adsorbent
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Binding
dc.subject.classification
Otras Ciencias Biológicas
dc.subject.classification
Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
In vitro binding of Zearalenone to different adsorbents
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-08-21T14:06:02Z
dc.identifier.eissn
1944-9097
dc.journal.volume
68
dc.journal.number
3
dc.journal.pagination
613-615
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Des Moines
dc.description.fil
Fil: Bueno, Dante Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Di Marco, Liliana. Universidad Nacional de Tucumán. Facultad de Ciencias Exactas y Tecnología; Argentina
dc.description.fil
Fil: Oliver, Guillermo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Bardon, Alicia del Valle. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.journal.title
Journal of Food Protection
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://jfoodprotection.org/doi/pdf/10.4315/0362-028X-68.3.613
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.4315/0362-028X-68.3.613
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