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dc.contributor.author
Fissore, Eliana Noemi  
dc.contributor.author
Santo Domingo, Cinthia  
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Pujol, Carlos Alberto  
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Damonte, Elsa Beatriz  
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Rojas, Ana Maria Luisa  
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Gerschenson, Lia Noemi  
dc.date.available
2019-09-25T21:32:43Z  
dc.date.issued
2013-12  
dc.identifier.citation
Fissore, Eliana Noemi; Santo Domingo, Cinthia; Pujol, Carlos Alberto; Damonte, Elsa Beatriz; Rojas, Ana Maria Luisa; et al.; Upgrading of residues of bracts, stems and hearts of Cynara cardunculus L. var. scolymus to functional fractions enriched in soluble fiber; Royal Society of Chemistry; Food and Function; 5; 3; 12-2013; 463-470  
dc.identifier.issn
2042-6496  
dc.identifier.uri
http://hdl.handle.net/11336/84484  
dc.description.abstract
Since only the central portion of the immature flowers of artichoke (Cynara cardunculus L. var. scolymus) is consumed (<20%) it is interesting to upgrade its residues to render value added products. In this research, bracts (B), hearts (H) or stems (S) were used to isolate fractions enriched in soluble fiber. Extraction was performed in citrate buffer with or without hemicellulase. Additionally, the effect of preheating (70 °C-5 min) prior to extraction was also tested. Polysaccharides were precipitated with ethanol and the fractions obtained were freeze-dried. The presence of the enzyme increased fiber yields and preheating produced an additional increment, especially from stems (≈21%). Isolated fibers were constituted by 70-84% of carbohydrates and 2-25% of proteins, and contained phenolics (2.1-8.2 g/100 g). Carbohydrates included uronic acids (12-25%) and neutral sugars (NS, 4-55%) of pectins, and inulin (13-55%). The lowest protein and NS contents and the highest inulin content were obtained with the enzyme and preheating. The behavior of fractions isolated with higher yields was characterized, observing a pseudoplastic behavior in water and gelation with Ca2+. They also showed antioxidant activity and an inhibitory effect against herpes simplex virus type 1 without cytotoxicity. The isolated fractions retaining bioactive compounds can be useful as functional food ingredients.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Royal Society of Chemistry  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
GLOBE ARTICHOKE  
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PECTINS  
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INULIN  
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RHEOLOGICAL PROPERTIES  
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ANTIVIRAL ACTIVITY  
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Virología  
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Ciencias Biológicas  
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CIENCIAS NATURALES Y EXACTAS  
dc.title
Upgrading of residues of bracts, stems and hearts of Cynara cardunculus L. var. scolymus to functional fractions enriched in soluble fiber  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2019-09-24T12:52:58Z  
dc.journal.volume
5  
dc.journal.number
3  
dc.journal.pagination
463-470  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Fissore, Eliana Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Santo Domingo, Cinthia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Pujol, Carlos Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina  
dc.description.fil
Fil: Damonte, Elsa Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina  
dc.description.fil
Fil: Rojas, Ana Maria Luisa. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.journal.title
Food and Function  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1039/c3fo60561b