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dc.contributor.author
Pérez, María Belén  
dc.contributor.author
Ávila Maniero, Mariángeles  
dc.contributor.author
Londonio, Juan Agustín  
dc.contributor.author
Smichowski, Patricia Nora  
dc.contributor.author
Wuilloud, Rodolfo German  
dc.date.available
2020-01-23T21:22:57Z  
dc.date.issued
2018-07  
dc.identifier.citation
Pérez, María Belén; Ávila Maniero, Mariángeles; Londonio, Juan Agustín; Smichowski, Patricia Nora; Wuilloud, Rodolfo German; Effects of common cooking heat treatments on selenium content and speciation in garlic; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 70; 7-2018; 54-62  
dc.identifier.issn
0889-1575  
dc.identifier.uri
http://hdl.handle.net/11336/95724  
dc.description.abstract
The effect of traditional thermal treatments, normally applied during cooking practices, on the stability of Se-amino acids and Se-proteins present in Se-enriched garlic was studied. Five heat treatments including, convection oven (180 °C, 10 min), boiling (100 °C, 10 min), microwave oven (800 W, 3 min), steaming (10 min) and stir-frying (180 °C, 3 min) were assayed. Modifications on the molecular weight fractions profiles of protein extracts were evaluated by size exclusion chromatography with UV–visible and inductively coupled plasma mass spectrometry (ICP-MS) detection using a 0.05 M Tris(hidroxymethyl)aminomethane solution at pH 7.3 as the mobile phase. Possible modifications of Se-amino acids were evaluated by anion exchange chromatography (AEC), with a 30 mM Na2HPO4 solution (pH 6) as the mobile phase, coupled to ICP-MS after enzymatic hydrolysis. SEC chromatograms showed the incorporation of Se to high (7 kDa) and low molecular weight fractions (2–4 kDa) while AEC chromatograms showed mostly the presence of Se-methylselenocysteine. However, it could be observed that heat treatments significantly affect this important Se-amino acid.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Academic Press Inc Elsevier Science  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
ALLIUM  
dc.subject
COOKING HEAT TREATMENTS  
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FOOD ANALYSIS  
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FOOD COMPOSITION  
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GARLIC  
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HPLC-ICP-MS  
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NUTRIENTS STABILITY  
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SELENIUM SPECIATION  
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THERMAL STABILITY  
dc.subject.classification
Química Analítica  
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Ciencias Químicas  
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS  
dc.title
Effects of common cooking heat treatments on selenium content and speciation in garlic  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2019-12-20T22:52:52Z  
dc.journal.volume
70  
dc.journal.pagination
54-62  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Pérez, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina  
dc.description.fil
Fil: Ávila Maniero, Mariángeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina  
dc.description.fil
Fil: Londonio, Juan Agustín. Comisión Nacional de Energía Atómica; Argentina  
dc.description.fil
Fil: Smichowski, Patricia Nora. Comisión Nacional de Energía Atómica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Wuilloud, Rodolfo German. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina  
dc.journal.title
Journal of Food Composition and Analysis  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0889157518300784  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfca.2018.04.004