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dc.contributor.author
González, Evangelina A.  
dc.contributor.author
García, Anahí Melisa  
dc.contributor.author
Nazareno, Mónica Azucena  
dc.date.available
2020-03-11T22:22:16Z  
dc.date.issued
2010-03  
dc.identifier.citation
González, Evangelina A.; García, Anahí Melisa; Nazareno, Mónica Azucena; Free radical scavenging capacity and antioxidant activity of cochineal (Dactylopius coccus C.) extracts; Elsevier; Food Chemistry; 119; 1; 3-2010; 358-362  
dc.identifier.issn
0308-8146  
dc.identifier.uri
http://hdl.handle.net/11336/99252  
dc.description.abstract
Carminic acid (CA) is a natural red pigment produced by Dactylopius coccus C. insects. It is widely used in the food industry to replace synthetic colourants. Despite being known for a long time, its antioxidant properties have not been studied so far. The aim of this study was to determine CA activities by different methods namely, free radical scavenging capacity against DPPH and ABTS radicals as well as its inhibition ability of β-carotene bleaching enzymatically induced by lipoxygenase (LOX). CA exhibited a remarkable antiradical activity similar to that of known antioxidants such as quercetin, ascorbic acid and trolox. Effectiveness of CA to protect β-carotene in the co-oxidation with linoleic acid is attributed to enzymatic inhibition of LOX rather than peroxyl radical trapping.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
ANTIOXIDANT ACTIVITY  
dc.subject
ANTIRADICAL ACTIVITY  
dc.subject
CARMINIC ACID  
dc.subject
COCHINEAL  
dc.subject.classification
Química Orgánica  
dc.subject.classification
Ciencias Químicas  
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CIENCIAS NATURALES Y EXACTAS  
dc.title
Free radical scavenging capacity and antioxidant activity of cochineal (Dactylopius coccus C.) extracts  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2020-03-04T17:33:08Z  
dc.journal.volume
119  
dc.journal.number
1  
dc.journal.pagination
358-362  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: González, Evangelina A.. Universidad Nacional de Santiago del Estero. Facultad de Ciencias Forestales; Argentina  
dc.description.fil
Fil: García, Anahí Melisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina  
dc.description.fil
Fil: Nazareno, Mónica Azucena. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina  
dc.journal.title
Food Chemistry  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814609008462  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2009.06.030  

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