Browsing by Author "Nina, Nelida"

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    Thermal treatment under oxidative conditions increases the antioxidant and antiglycation activity of Chilean Tortola beans ( Phaseolus vulgaris)
    (2025) Cruz, Nadia; Basoalto-Cubillos, Aracely; Marquez, Katherine; Nina, Nelida; Vallejos-Almirall, Alejandro; Armijo, Francisco; Schmeda-Hirschmann, Guillermo; Avila, Felipe
    The influence of oxygen on the thermal treatment (TT) of secondary metabolite-enriched extracts (SMEEs) from T & oacute;rtola beans and procyanidin C1 (PC1) on the inhibition of advanced glycation end products (AGEs) generation in proteins was investigated. SMEE was incubated at 4 degrees C (control) or thermally treated at 60 degrees C for 2 h, at either 0 % O-2 (I) or 20 % O-2 (II). Treatments I and II increased the content of procyanidin dimers B2. Treatment II was more effective than the control or treatment I in preventing homocysteine oxidation and AGEs generation. TT of PC1 at 0 % or 20 % O-2 generated procyanidin dimers and tetramers. PC1 TT at 20 % O-2 exhibited higher oxidation potentials and lower IC50 values of fluorescent AGEs than those of controls or TT at 0 % O-2. These findings indicate that SMEE from T & oacute;rtola beans after treatment II changes the degree of polymerization and oxidation procyanidins, thereby increasing their antiglycation activity.