کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10553402 | 967763 | 2013 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Sunlight exposure increases the phenolic content in postharvested white grapes. An evaluation of their antioxidant activity in Saccharomyces cerevisiae
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کلمات کلیدی
PMSFDCFDA2′7′-dichlorofluorescein diacetateBSA - BSAbovine serum albumin - آلبومین سرم گاوEDTA - اتیلن دی آمین تترا استیک اسید Ethylenediaminetetraacetic acid - اتیلینیدامین تتراستیک اسیدProtein oxidation - اکسیداسیون پروتئینCell survival - بقای سلولیPhenolics - فنولیکPhenylmethanesulfonyl fluoride - فنیل متیل سولفونیل فلوراید
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Sunlight exposure is a traditional way to dry postharvested white Pedro Ximenez grapes, and the dried grapes are the basis of a sweet fortified wine elaborated in the South of Spain. In this paper, we have studied the effect of seven days of exposure of grapes to sunlight. The phenolic content in the skins and flesh has been determined. The transient induction of phenolics has been detected and identified in skins by HPLC and MS/MS. Maximum induction was after 2Â days exposure with an increase in the levels of quercetin-3-O-glucoside, engeletin (dihydrokaempferol-3-O-rhamnoside) and astilbin (taxifolin 3-O-rhamnoside). We have evaluated the antioxidant and protective effects of the phenolic extracts of these grapes in Saccharomyces cerevisiae after exposure to H2O2. Phenolic extracts reduced the basal intracellular level of peroxides in a concentration dependent manner. There was a corresponding significant reduction in carbonylated proteins in treated and control cells and increased survival of yeast cells exposed to H2O2. Our results indicate that sundried grapes display a high antioxidant capacity resulting in a decrease in the oxidative cellular environment.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 5, Issue 4, October 2013, Pages 1566-1575
Journal: Journal of Functional Foods - Volume 5, Issue 4, October 2013, Pages 1566-1575
نویسندگان
José Peinado, Nieves López de Lerma, Angela Peralbo-Molina, Feliciano Priego-Capote, Cristina de Castro, Brian McDonagh,