| Texto completo | |
| Autor(es): |
Caetano-Silva, Maria Elisa
[1]
;
Barros Mariutti, Lilian Regina
[1]
;
Bragagnolo, Neura
[2]
;
Bertoldo-Pacheco, Maria Teresa
[3]
;
Netto, Flavia Maria
[1]
Número total de Autores: 5
|
| Afiliação do(s) autor(es): | [1] Univ Estadual Campinas, Univ Campinas, Fac Food Engn, Dept Food & Nutr, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Univ Campinas, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP - Brazil
[3] ITAL, Ctr Food Sci & Qual, Inst Food Technol, BR-13070178 Campinas, SP - Brazil
Número total de Afiliações: 3
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Journal of Agricultural and Food Chemistry; v. 66, n. 8, p. 1981-1989, FEB 28 2018. |
| Citações Web of Science: | 4 |
| Resumo | |
Food fortification with iron may favor lipid oxidation in both food matrices and the human body. This study aimed at evaluating the effect of peptide-iron complexation on lipid oxidation catalyzed by iron, using oil-in-water (O/W) emulsions as a model system. The extent of lipid oxidation of emulsions containing iron salts (FeSO4 or FeCl2) or iron complexes (peptide-iron complexes or ferrous bisglycinate) was evaluated during 7 days, measured as primary (peroxide value) and secondary products (TBARS and volatile compounds). Both salts catalyzed lipid oxidation, leading to peroxide values 2.6- to 4.6-fold higher than the values found for the peptide-iron complexes. The addition of the peptide-iron complexes resulted in the formation of lower amounts of secondary volatiles of lipid oxidation (up to 78-fold) than those of iron salts, possibly due to the antioxidant activity of the peptides and their capacity to keep iron apart from the lipid phase, since the iron atom is coordinated and takes part in a stable structure. The peptide-iron complexes showed potential to reduce the undesirable sensory changes in food products and to decrease the side effects related to free iron and the lipid damage of cell membranes in the organism, due to the lower reactivity of iron in the complexed form. (AU) | |
| Processo FAPESP: | 13/10356-7 - Quelato Fe-peptídeos de soro de leite: preparo, caracterização e avaliação do efeito pró-oxidante do ferro e de sua biodisponibilidade por modelo de cultura de células Caco-2 |
| Beneficiário: | Maria Elisa Caetano Silva Abreu |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado |