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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha : |
18/05/2022 |
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Actualizado : |
18/05/2022 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Autor : |
SÁNCHEZ-CALVO, B.; MASTROGIOVANNI, M.; SANTOS, M.; PETINGI, S.; CONDE, P.; ARIAS-SIBILLOTTE, M.; IBÁÑEZ, F.; TROSTCHANSKY, A.; RUBBO, H. |
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Afiliación : |
BEATRIZ SÁNCHEZ-CALVO, Departamento de Bioquímica and Centro de Investigaciones Biomédicas, Facultad de Medicina, Universidad de la República, Montevideo, 11800, Uruguay; Departamento de Nutrición Básica, Escuela de Nutrición, Universidad de la República,; MAURICIO MASTROGIOVANNI, Departamento de Bioquímica and Centro de Investigaciones Biomédicas, Facultad de Medicina, Universidad de la República, Montevideo, 11800, Uruguay; MELLANY SANTOS, Departamento de Bioquímica and Centro de Investigaciones Biomédicas, Facultad de Medicina, Universidad de la República, Montevideo, 11800, Uruguay; SOFÍA PETINGI, Departamento de Nutrición Básica, Escuela de Nutrición, Universidad de la República, Montevideo, 11800, Uruguay; ANA PAULA CONDE INNAMORATO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MERCEDES ARIAS-SIBILLOTTE, Departamento de Producción Vegetal, Facultad de Agronomía, Universidad de la República, Montevideo, 11800, Uruguay; FACUNDO IBÁÑEZ SILVA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ANDRÉS TROSTCHANSKY, Departamento de Bioquímica and Centro de Investigaciones Biomédicas, Facultad de Medicina, Universidad de la República, Montevideo, 11800, Uruguay; HOMERO RUBBO, Departamento de Bioquímica and Centro de Investigaciones Biomédicas, Facultad de Medicina, Universidad de la República, Montevideo, 11800, Uruguay. |
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Título : |
Detection of nitro-conjugated linoleic acid and nitro-oleic acid in virgin olive oil under gastric conditions: relationship to cultivar, fruit ripening, and polyphenol content. |
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Fecha de publicación : |
2022 |
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Fuente / Imprenta : |
ACS Food Science and Technology, 2022, Volume 2, Issue 4, Pages 673-681. doi: https://doi.org/10.1021/acsfoodscitech.1c00477 |
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ISSN : |
2692-1944 |
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DOI : |
polyphenols |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 28 December 2021; Accepted 22 March 2022; Revised 9 March 2022; Published online 5 April 2022; Published in issue 15 April 2022.
Corresponding author: Rubbo, H.; Departamento de Bioquímica and Centro de Investigaciones Biomédicas, Facultad de Medicina, Universidad de la República, Montevideo, Uruguay; email:hrubbo@fmed.edu.uy -- This work was supported by grants from ANII-Innovagro FSA 1 2013 1 12622 and CSIC-Grupos N° 536 to H.R. and CSIC I+D to A.T. B.S-C was supported by a postdoctoral fellowship by ANII-Uruguay. M.M. was partially supported by Programa de Alimentos y Salud Humana (PAyS) IDB─R.O.U. (4950/OC-UR). The authors are grateful to Juan José Villamil and David Bianchi for their support in processing samples and olive oil elaboration and to Juliana Bruzzone and Cecilia Martínez for their contribution in the quality olive oil analysis. The authors also thank Bruce Freeman from the University of Pittsburgh, USA for the synthesis of NO-FA internal standards. 2 |
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Contenido : |
ABSTRACT.- Nitro-fatty acids (NO2-FAs) are being formed in virgin olive oil (VOO), exhibiting pleiotropic anti-inflammatory responses. We analyzed the fatty acid profile, polyphenols, pigments, and NO2-FA levels in two contrasting olive cultivars, Arbequina and Coratina, under two ripening conditions. During in vitro gastric conditions, the extent of nitro-conjugated linoleic acid and nitro-oleic acid in Coratina VOO was higher at the intermediate stage. In contrast, Arbequina VOO did not present changes on NO2-FA formation. The presence of polyphenols in Arbequina VOO promoted fatty acid nitration, while their absence switched nitration to lipid oxidation processes. In Coratina, the absence of polyphenolic compounds did not affect the NO2-FA levels. This is because Coratina contains greater levels of other bioactive constituents such as pigments that could protect VOO from oxidation. Based on these results, we set the conditions where the composition of VOO promotes the formation of NO2-FA to enhance its health beneficial properties. © 2022 American Chemical Society. All rights reserved. |
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Palabras claves : |
Arbequina; Coratina; Nitro-conjugated linoleic acid; Nitro-fatty acids; Nitrooleic acid; Olive oil; Pigments; Polyphenols. |
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Thesagro : |
OLIVOS. |
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Asunto categoría : |
F01 Cultivo |
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Marc : |
LEADER 03260naa a2200361 a 4500
001 1063152
005 2022-05-18
008 2022 bl uuuu u00u1 u #d
022 $a2692-1944
024 7 $apolyphenols$2DOI
100 1 $aSÁNCHEZ-CALVO, B.
245 $aDetection of nitro-conjugated linoleic acid and nitro-oleic acid in virgin olive oil under gastric conditions$brelationship to cultivar, fruit ripening, and polyphenol content.$h[electronic resource]
260 $c2022
500 $aArticle history: Received 28 December 2021; Accepted 22 March 2022; Revised 9 March 2022; Published online 5 April 2022; Published in issue 15 April 2022. Corresponding author: Rubbo, H.; Departamento de Bioquímica and Centro de Investigaciones Biomédicas, Facultad de Medicina, Universidad de la República, Montevideo, Uruguay; email:hrubbo@fmed.edu.uy -- This work was supported by grants from ANII-Innovagro FSA 1 2013 1 12622 and CSIC-Grupos N° 536 to H.R. and CSIC I+D to A.T. B.S-C was supported by a postdoctoral fellowship by ANII-Uruguay. M.M. was partially supported by Programa de Alimentos y Salud Humana (PAyS) IDB─R.O.U. (4950/OC-UR). The authors are grateful to Juan José Villamil and David Bianchi for their support in processing samples and olive oil elaboration and to Juliana Bruzzone and Cecilia Martínez for their contribution in the quality olive oil analysis. The authors also thank Bruce Freeman from the University of Pittsburgh, USA for the synthesis of NO-FA internal standards. 2
520 $aABSTRACT.- Nitro-fatty acids (NO2-FAs) are being formed in virgin olive oil (VOO), exhibiting pleiotropic anti-inflammatory responses. We analyzed the fatty acid profile, polyphenols, pigments, and NO2-FA levels in two contrasting olive cultivars, Arbequina and Coratina, under two ripening conditions. During in vitro gastric conditions, the extent of nitro-conjugated linoleic acid and nitro-oleic acid in Coratina VOO was higher at the intermediate stage. In contrast, Arbequina VOO did not present changes on NO2-FA formation. The presence of polyphenols in Arbequina VOO promoted fatty acid nitration, while their absence switched nitration to lipid oxidation processes. In Coratina, the absence of polyphenolic compounds did not affect the NO2-FA levels. This is because Coratina contains greater levels of other bioactive constituents such as pigments that could protect VOO from oxidation. Based on these results, we set the conditions where the composition of VOO promotes the formation of NO2-FA to enhance its health beneficial properties. © 2022 American Chemical Society. All rights reserved.
650 $aOLIVOS
653 $aArbequina
653 $aCoratina
653 $aNitro-conjugated linoleic acid
653 $aNitro-fatty acids
653 $aNitrooleic acid
653 $aOlive oil
653 $aPigments
653 $aPolyphenols
700 1 $aMASTROGIOVANNI, M.
700 1 $aSANTOS, M.
700 1 $aPETINGI, S.
700 1 $aCONDE, P.
700 1 $aARIAS-SIBILLOTTE, M.
700 1 $aIBÁÑEZ, F.
700 1 $aTROSTCHANSKY, A.
700 1 $aRUBBO, H.
773 $tACS Food Science and Technology, 2022, Volume 2, Issue 4, Pages 673-681. doi: https://doi.org/10.1021/acsfoodscitech.1c00477
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Registro original : |
INIA Las Brujas (LB) |
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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó; INIA Treinta y Tres. |
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Fecha actual : |
21/02/2014 |
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Actualizado : |
31/05/2018 |
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Tipo de producción científica : |
Documentos |
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Autor : |
BLANCO, P.H.; MOLINA, F.; PÉREZ DE VIDA, F.; CARRACELAS, G.; SILVERA, W. |
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Afiliación : |
PEDRO HORACIO BLANCO BARRAL, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FEDERICO MOLINA CASELLA, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; FERNANDO BLAS PEREZ DE VIDA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JULIO GONZALO CARRACELAS GARRIDO, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; WALTER HUGO SILVERA MOTA, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay. |
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Título : |
Evaluación de híbridos del consorcio Hiaal |
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Fecha de publicación : |
2013 |
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Fuente / Imprenta : |
In: PROGRAMA NACIONAL PRODUCCIÓN DE ARROZ; JORNADA ANUAL ARROZ-SOJA, 2013, INIA TREINTA Y TRES, UY. Arroz-soja: resultados experimentales 2012-2013. Treinta y Tres: INIA, 2013. |
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Páginas : |
"cap. 6; p. 19-21" |
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Serie : |
(INIA Serie Actividades de Difusión ; 713) |
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ISSN : |
1688-9258 |
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Idioma : |
Español |
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Thesagro : |
ARROZ; CULTIVARES; FITOMEJORAMIENTO; HIBRIDOS; URUGUAY. |
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Asunto categoría : |
--
F30 Genética vegetal y fitomejoramiento |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/7988/1/Ad-713-c.6-p.19-21.pdf
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Marc : |
LEADER 00800naa a2200253 a 4500
001 1022872
005 2018-05-31
008 2013 bl uuuu u00u1 u #d
022 $a1688-9258
100 1 $aBLANCO, P.H.
245 $aEvaluación de híbridos del consorcio Hiaal
260 $c2013
300 $a"cap. 6; p. 19-21"
490 $a(INIA Serie Actividades de Difusión ; 713)
650 $aARROZ
650 $aCULTIVARES
650 $aFITOMEJORAMIENTO
650 $aHIBRIDOS
650 $aURUGUAY
700 1 $aMOLINA, F.
700 1 $aPÉREZ DE VIDA, F.
700 1 $aCARRACELAS, G.
700 1 $aSILVERA, W.
773 $tIn: PROGRAMA NACIONAL PRODUCCIÓN DE ARROZ; JORNADA ANUAL ARROZ-SOJA, 2013, INIA TREINTA Y TRES, UY. Arroz-soja: resultados experimentales 2012-2013. Treinta y Tres: INIA, 2013.
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INIA Tacuarembó (TBO) |
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