Artículo
Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts
Santagapita, Patricio Roman
; Rosa, Silvina Mariana
; Mazzobre, Maria Florencia
; Cueto, Mario Alberto
; Buera, Maria del Pilar
; Galvagno, Miguel Angel
Fecha de publicación:
08/2013
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
International Journal of Food Science and Technology
ISSN:
1365-2621
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The aim of this work was to evaluate the oxidative stability of docosahexaenoic acid (DHA) from Aurantiochytrium limacinum SR21 microalgae cells and in their lipidic extract by differential scanning calorimetry (DSC). Besides, freezing was evaluated as a strategy for microalgal DHA long-term conservation by analysing changes in their thermal properties. As a first approach, mixtures of the most representative A. limacinum SR21-fatty acids were evaluated in model systems. DHA and palmitic acid were the major polyunsaturated and saturated fatty acids produced by the microalgae cells, respectively. Changes in DHA/palmitic acid ratio in model systems, in cells and their lipidic extracts, were detected by DSC through shifts in the oxidation onset temperature (OOT) values. However, OOT values of cells and lipidic extracts could be also influenced by cellular compartmentalisation, carotenoids and other components presence. Freezing was not a good strategy for DHA long-term conservation, as revealed by OOT values and thermal properties, which reflected the extensive changes that occurred during storage.
Palabras clave:
CAROTENOIDS
,
DHA
,
DIFFERENTIAL SCANNING CALORIMETRY
,
FREEZING
,
MICROALGAE
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Identificadores
Colecciones
Articulos(OCA CIUDAD UNIVERSITARIA)
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Citación
Santagapita, Patricio Roman; Rosa, Silvina Mariana; Mazzobre, Maria Florencia; Cueto, Mario Alberto; Buera, Maria del Pilar; et al.; Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 48; 8; 8-2013; 1729-1735
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